CHEM 181 Lecture Notes - Lecture 7: Kosher Salt, Iron-Deficiency Anemia, Sea Salt

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Harpp

Document Summary

Types of salt: 40% of salt is sodium, 2. 4 g/day is recommended salt intake, body impressive capacity to deal with excessive salt, least to most expensive: morton iodized -- kosher salt -- fleur de sel --hawaiian. -dried apricots have most potassium (then almond, mushroom, banana: bromine is red liquid of high volatility. Iron: fe2+ ion, 2-4g present in body associated with heme (center of it, 10-20 mg/day intake recommended. In medieval times, put iron nails in wine to absorb iron. Problems with iron: porphyria: inherited condition, explained by felix hoppe-seyler in 1871, too much porphyrin produced --ring system that affects the nervous system and or the skin"s sensitivity, excessive hair - reddish skin, may be origin of werewolves. Important for healing, smell (anosmia --don"t smell well), taste and circulation (raynaud"s disease -bad circulation in toes/fingers: sources: best are oysters (7x meat), nuts, meat, daily requirement: 10 mg/day.