Release of lead from Renaissance lead-glazed ceramics from southern Denmark and northern Germany: implications from acetic acid etching experiments

Heritage Science

Table 4 Calculated weekly Pb intake for five different pipkin cooking scenarios

Site	Lab. No.	4% acid leached Pb	Scenario 1	Scenario 2	Scenario 3	Scenario 4	Scenario 5
			2 h @	2 h @	2 h @	2 h @	2 h @
			50^oC	60^oC	100^oC	100^oC	100^oC
						+	+
						24 h @ 20^oC	72 h @ 20^oC
		µg cm⁻² day⁻¹	µg Pb week⁻¹	µg Pb week⁻¹	µg Pb week⁻¹	µg Pb week⁻¹	µg Pb week⁻¹
Haderslev	KLR-2295	0.301	190	364	5063	5379	6012
Haderslev	KLR-2298	4.38	2760	5290	73,600	78,200	87,400
Grøngaard	KLR-6631	11.0	6932	13,287	184,857	196,411	219,518
Grøngaard	KLR-6633	17.0	10,711	20,530	285,638	303,491	339,195
Trøjborg	KLR-6626	26.6	16,734	32,074	446,240	474,130	529,910

The Pb intake has been calculated for 5 pipkins, selected to span the range of observed Pb leaching rates. Scenario 1 consists of 2 h of cooking at 50^oC, Scenario 2 the same but at 60^oC, and Scenario 3 at 100^oC. Scenarios 4 and 5 are the same as Scenario 3, but the food is left in the pipkin for either 24 or 72 h. Other parameters as described in the text. Only three values are below the WHO limit of 3000 µg Pb per week for adults