AbstractWater pollution by heavy metals due to discharge from gold mining activity has threatened the aquatic environment and human health of the community around Kao Bay. This report review explores the level of mercury and arsenic in the fish and the health risk of fish consumption within the community around Kao Bay. Fish from 10 spots in the bay were analyzed for mercury and arsenic using Atomic Absorption Spectrophotometry. Community members around Kao Bay were interviewed for details of their fish consumption. Daily intake of metals and health risk level were also calculated. All of the fish caught contained mercury (mean of 0.2110 ug/g) and arsenic (mean of 0.422 ug/g). This heavy metal concentration exceeds the allowable level for food standard. The human health risk assessment showed that the fish caught from Kao Bay were not safe for human consumption (RQ>1). The hazard risk quotient based on cancer and non-cancer was more than one. As many as 49 of 52 people living around Kao Bay have a risk from mercury and arsenic exposure via fish consumption. The magnitude of HQ and ECR values for most fish indicates that it is not safe for consumption.

The use of plasticizer could improve the flexibility, elasticity and friability of edible films. The characteristics of edible film made from caseinate sodium were influenced by the use of plasticizer types. The differences in material source and molecular weight of plasticizers type various result in the interaction of hydrogen bonds between water-protein-plasticizer molecules and further cause differences in the physical characteristics of edible films. The purpose of this study was to determine the effect of plasticizer types (glycerol, sorbitol and polyethylene glycol (PEG)) on the characteristics of edible films. The edible film characteristics observed were color L * (brightness), elongation and thickness. Data were analyzed with complete random design and repeated for three times. The use of plasticizer type affected the edible color value (L *) around 85.62-87.43 (close to white). However, the type of plasticizer did not affect the elongation and thickness of the edible film. The range of elongation and thickness of the edible film with the use of a type of plasticizer was around 15.96-16.22% and an average of about 0.15 mm. The color value of L * (brightness) of edible film using sorbitol plasticizers type was higher than that using glycerol and PEG. The characteristics of edible films using sorbitol plasticizers were better, compared to those using glycerol and PEG.

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