Decanters

[Bucko]

For all of you Waterford decanter people, I read some articles on lead leaching from crystal. It is time limited. You can 'cure' a decanter by filling it with acidic liquid, letting it sit, pour out the liquid and keep repeating. How long? Don't know.
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The pattern of release of lead (Pb) from crystal was investigated using new and used decanters. Two decanters in use prior to this study yielded significantly less Pb into sherry than did a decanter during its initial use. Pb concentrations in sherry after storage for 2 months reached 50, 163 or 1410 micrograms/litre in decanters previously used for 20, or for 10 yr, or a new decanter, respectively. The new decanter imparted progressively less Pb through normal use. Pb concentration was assayed in sherry during a series of three separate sampling periods, each 2 months in duration. The Pb concentration at the end of each period was 1410, 330 or 150 micrograms/litre respectively. These data are consistent with ceramic chemistry theory, which predicts that leaching of Pb from crystal is self-limiting exponentially as a function of increasing distance from the crystal-liquid interface. The results of this investigation support the concept that sufficient ageing of Pb crystal prior to use reduces, to acceptable levels, the human health risk to adults associated with consumption of beverages stored in Pb crystal decanters.
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We measured the concentrations of lead leached into 4% acetic acid, white port, and a synthetic alcoholic beverage that were stored in lead crystal decanters for 1-, 2-, and 10-day periods at room temperature. In decanters from 14 different manufacturers, measured lead concentrations ranged from 100 to 1800 micrograms/L. The pH of the leaching medium is probably the dominant factor determining the extent of lead leached, with greater leaching occurring at lower pH values. The consumption of alcoholic beverages stored in lead crystal decanters is judged to pose a hazard.
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In a study of the elution of lead (Pb) from crystal decanters and glasses, port containing 89 micrograms Pb/l was placed in decanters and the Pb content of the wine rose steadily to 3518 micrograms/l after 4 months. Wines and spirits stored in crystal decanters for a long time contained Pb at concentrations up to 21,530 micrograms/l. In a short-term experiment white wine eluted small amounts of Pb from crystal glasses within minutes.
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