**Acknowledgements**

The lead author is grateful to the Academy of Research and Higher Education (ARES) for providing funds for her PhD study. He is also grateful to Professor Jean Boukari Legma, the CHANI laboratory of Belgium and the staff of the Burkina Faso Institute of Environment and Agronomic Research (INERA) for the laboratory assistant who contributed a lot to the success of the study during data collection and analyses.

**49**

**Author details**

Jacques Sawadogo1

Ouagadougou, Burkina Faso

Ouagadougou, Burkina Faso

provided the original work is properly cited.

\* and Jean Boukari Legma2

\*Address all correspondence to: jacques.sawadogo@ulb.ac.be

1 National Centre for Scientific and Technological Research (CNRST),

2 Faculty of Science and Technologies, Saint Thomas Aquinas University (USTA),

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used…*

*DOI: http://dx.doi.org/10.5772/intechopen.90877*

*Electrochemical Impedance Spectroscopy (EIS) Characterization of Kitchen Utensils Used… DOI: http://dx.doi.org/10.5772/intechopen.90877*
