Radioecological sensitivity and variability are quantities that are used to characterize the radioecological properties of environmental samples. The radioecological sensitivity is the infinite time-integrated radionuclide concentration in the environmental sample considered arising from a deposition of 1 mCi km('-2) of the radionuclide in question. This quantity makes it possible to compare various environments as to their vulnerability to a given radioactive contamination. The variability of the concentrations of a radionuclide in an environmental sample, with respect to a given parameter, is defined as the partial coefficient of variation due to this parameter. The variability with time is a useful way to assess the route of contamination of the sample and the local variability is a measure of environmental inhomogenity with respect to radioactive contamination. Radioecological sensitivity and variability were applied to the ('90)Sr and ('137)Cs data obtained from the environmental studies on the human foodchain carried out during the last two decades in Denmark, the Faroe Islands, and Greenland. The per caput effective dose-equivalent commitments from radioactive debris from nuclear weapons testing was estimated to be 1.6 mSv in Denmark, 4.2 mSv in the Faroe Islands, and 1.6 mSv in Greenland.

Food can be preserved at home in numerous ways. Seasonal abundance can be utilized for nutritious, economical, tasty meals in cold months. The open kettle method turns excess fruit into jam. Canning by boiling water bath is used for high-acid fruits and vegetables, such as tomatoes. Pressure canning can be done on low-acid foods. Freezing is a simple process; techniques for various foods include dry sugar, syrup, or sugarless pack for fruits, blanching for vegetables and brine dip for fish. Proper wrapping and sealing is important for everything. Fruits may also be dried, preferably after sulphuring. Vegetables may be dried after steaming to destroy organisms that cause spoilage. Jerky is dried seasoned meat.