Temat: iron - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Effect of fertilization with Fe chelates on the state of iron nutrition of greenhouse tomato
Wpływ nawożenia chelatowymi formami Fe na stan odżywienia pomidora szklarniowego żelazem
Autorzy:: Chohura, P.
Kolota, E.
Komosa, A.
Powiązania:: https://bibliotekanauki.pl/articles/16143.pdf
Data publikacji:: 2009
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: iron fertilization
iron uptake
chelate
fertilization
iron nutrition state
tomato
greenhouse
iron content
Opis:: A greenhouse experiment aimed at investigating the effect of four chelates, differing in percentage of Fe content and the kind of Fe bonding ligand: Fe 8 Forte (EDTA+ +HEEDTA), Fe 9 Premium (DTPA), Fe 13 Top (EDTA) and Librel Fe DP7 (DTPA), on the state of iron nutrition of Merkury F1 cultivar greenhouse tomato grown traditionally in peat substrate. The second factor was iron content in the growing medium, which was established to reach the following levels: 50, 75 and 100 mg Fe⋅dm-3, while in the control object Fe values ranged 17.9 Fe⋅dm-3 (after peat liming). The experiment was established in a two-factorial design with three replications including four plants cultivated on one plot. The iron content was assayed in plant index parts according to the ASA method. On the basis of the results, significant differences were found in the state of greenhouse tomato nutrition under the influence of the examined iron chelates. The highest content of iron in tomato leaves was determined when chelate Fe 9 Premium (DTPA) was used, which points to the fact that it was the best source of Fe. The lowest iron level was recorded after the application of Fe 13 Top (EDTA). The highest mean Fe content for the years and dates of analyses appeared in leaves of plants cultivated in the growing medium containing 75 mg Fe⋅dm-3. In June, after the plants began to yield, there was a considerable decrease in the Fe content in plant index parts in comparison to the stage of fruit maturation and the end of yielding. The study did not demonstrate any symptoms of phytotoxicity or visible disorders regarding tomato growth and development due to the examined Fe chelates introduced in the doses of 32.1, 57.1 and 82.1 mg Fe⋅dm-3 to the substrate, whose initial Fe concentration after peat liming was on average 17.9 mg Fe⋅dm-3.
W doświadczeniu szklarniowym badano wpływ czterech chelatów, różniących się procentową zawartością żelaza oraz rodzajem ligandu, jakim skompleksowano ten składnik: Fe 8 Forte (EDTA+HEEDTA), Fe 9 Premium (DTPA), Fe 13 Top (EDTA) i Librel Fe DP7 (DTPA), na stan odżywienia żelazem pomidora szklarniowego odmiany Merkury F1 uprawianego metodą tradycyjną w substracie torfowym. Drugim czynnikiem badawczym była zróżnicowana zawartość żelaza w podłożu, którą doprowadzono do wartości: 50, 75 i 100 mg Fe⋅dm-3. Doświadczenie założono w układzie dwuczynnikowym, w trzech powtórzeniach. Na jednym poletku uprawiano 4 rośliny. W częściach wskaźnikowych oznaczano całkowitą zawartość żelaza metodą ASA. Stwierdzono istotne różnice w stanie odżywienia pomidora szklarniowego pod wpływem badanych chelatów żelazowych. Najwyższą zawartość żelaza w liściach pomidora odnotowano, gdy źródłem Fe był chelat Fe 9 Premium (DTPA), a najniższą po zastosowaniu Fe 13 Top (EDTA). Najwyższą średnią zawartość żelaza w liściach uprawianych roślin obliczoną dla lat i terminów analiz stwierdzono, gdy zasobność wynosiła 75 mg Fe⋅dm-3. W czerwcu, po rozpoczęciu plonowania roślin, następował znaczny spadek zawartości żelaza w częściach wskaźnikowych pomidora w porównaniu z pozostałymi terminami analiz. W badaniach nie stwierdzono żadnych objawów fitoksyczności, a także widocznych zaburzeń we wzroście i rozwoju pomidora pod wpływem badanych chelatów żelazowych stosowanych w dawkach 32,1, 57,1 i 82,1 mg Fe⋅dm-3 substratu, którego wyjściowa zasobność po odkwaszeniu torfu wynosiła średnio 17,9 mg Fe⋅dm-3.
Źródło:: Journal of Elementology; 2009, 14, 4
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Heme iron in meat as the main source of iron in the human diet
Autorzy:: Buzala, M.
Slomka, A.
Janicki, B.
Powiązania:: https://bibliotekanauki.pl/articles/1189787.pdf
Data publikacji:: 2016
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: heme iron
iron
meat
iron source
human diet
human nutrition
Opis:: Iron is a trace element involved in many cardinal metabolic processes of almost all living organisms. It is well known that iron participates in oxygen transport as well as it is a cofactor in many fundamental enzymatic and nonenzymatic processes. Accordingly, disturbances of iron homeostasis can cause serious clinical consequences. In humans, dietary iron can enter the body in two main forms: heme and nonheme. The former is a component of many hemoproteins (including myoglobin, hemoglobin, cytochromes b and c) and is easily absorbed in the duodenal enterocytes. Red meat is an excellent source of heme iron, while the less bioavailable nonheme form is found in large amounts in milk products and vegetables. For this reason, consumers of meat have a better iron status than vegetarians and vegans. The aim of this paper was to discuss the role of heme iron in the human diet. Heme iron found in muscle protein should be supplied to humans to prevent iron deficiency, which can lead to anemia. It is easily absorbed by the human body and its main source is red meat. In addition, heme iron, which is mainly found in myoglobin in meat, contributes to the desirable bright red color and to the most undesirable brown color of meat. Both heme and nonheme iron are catalysts of lipid oxidation in meat. This process lowers the nutritive value through oxidation of polyunsaturated fatty acids, which produces an undesirable flavor and aroma. The present review is focused on the role of heme iron, which is mainly found in meat and is the principal source of iron in the human diet.
Źródło:: Journal of Elementology; 2016, 21, 1; 303-314
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Heme iron in meat as the main source of iron in the human diet
Autorzy:: Buzala, M.
Slomka, A.
Janicki, B.
Powiązania:: https://bibliotekanauki.pl/articles/962737.pdf
Data publikacji:: 2016
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: heme iron
iron
meat
iron source
human diet
human nutrition
Opis:: Iron is a trace element involved in many cardinal metabolic processes of almost all living organisms. It is well known that iron participates in oxygen transport as well as it is a cofactor in many fundamental enzymatic and nonenzymatic processes. Accordingly, disturbances of iron homeostasis can cause serious clinical consequences. In humans, dietary iron can enter the body in two main forms: heme and nonheme. The former is a component of many hemoproteins (including myoglobin, hemoglobin, cytochromes b and c) and is easily absorbed in the duodenal enterocytes. Red meat is an excellent source of heme iron, while the less bioavailable nonheme form is found in large amounts in milk products and vegetables. For this reason, consumers of meat have a better iron status than vegetarians and vegans. The aim of this paper was to discuss the role of heme iron in the human diet. Heme iron found in muscle protein should be supplied to humans to prevent iron deficiency, which can lead to anemia. It is easily absorbed by the human body and its main source is red meat. In addition, heme iron, which is mainly found in myoglobin in meat, contributes to the desirable bright red color and to the most undesirable brown color of meat. Both heme and nonheme iron are catalysts of lipid oxidation in meat. This process lowers the nutritive value through oxidation of polyunsaturated fatty acids, which produces an undesirable flavor and aroma. The present review is focused on the role of heme iron, which is mainly found in meat and is the principal source of iron in the human diet.
Źródło:: Journal of Elementology; 2016, 21, 1
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Various Aspects of Application of Silicon Carbide in the Process of Cast Iron Melting
Autorzy:: Janerka, Krzysztof
Kostrzewski, Łukasz
Stawarz, Marcin
Jezierski, Jan
Szajnar, Jan
Powiązania:: https://bibliotekanauki.pl/articles/2134113.pdf
Data publikacji:: 2022
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:: cast iron
ductile iron
silicon carbide
SiC
cast iron melting
Opis:: The article discusses benefits associated with the use of silicon carbide in the process of melting gray cast iron and ductile cast iron in induction electric furnaces. It presents the analysis of the impact of various charge materials and the addition of a variable amount of SiC and FeSi to the fixed charge when melting cast iron of grades GJS 400-15 and GJS 500-7 on mechanical properties and microstructure. Moreover, the article includes an analysis of the efficiency of carburization and the increase in the content of silicon during the application of SiC. The article also presents the results of the study of primary modification using silicon carbide at the minimum temperature of Temin eutectic and Tsol solidus. Based on analysis of the literature, conducted research, and calculations, it was found that the addition of silicon carbide has a beneficial impact on the properties of melted cast iron. The addition of SiC in the charge increases the content of C and Si without increasing the amount of contaminations. The addition of SiC at reduced pig iron presence in the charge decreases production costs, while the use of SiC as an inoculant increases both Temin and Tsol, which is beneficial from the point of view of cast iron nucleation.
Źródło:: Archives of Metallurgy and Materials; 2022, 67, 3; 1093--1098
1733-3490
Pojawia się w:: Archives of Metallurgy and Materials
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Żelazo meteorytowe w starożytnym Egipcie przed okresem późnym
Meteoritic iron in ancient Egypt before the Late Period
Autorzy:: Napierała, Mateusz
Powiązania:: https://bibliotekanauki.pl/articles/2044201.pdf
Data publikacji:: 2021-12-30
Wydawca:: Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:: iron
meteoritic iron
iron artefacts
archaeometallurgy
ancient Egypt
bia metal (bjA)
Opis:: The aim of the article is to present an unusual raw material, which is the meteorite iron and its specific status in the culture of ancient Egypt. The presentation of this extraordinary material, highlighting the features allowing to recognize it, the interpretation of the artifacts made of it (taking into account the physicochemical analyzes), and the development of the results of experimental works recreating the methods of its processing allow us to obtain the necessary information about the delineation of meteorite iron metallurgy in ancient Egypt up to the beginning of the Late Period. An important source for achieving the article’s goal are also texts. Text analysis highlights the ambiguity of the terminology used to describe meteorite iron. By reviewing the contexts of its use, they allow us to enrich knowledge about its metallurgy and help to characterize the status of this metal in the consciousness of the Egyptians.
Źródło:: Folia Praehistorica Posnaniensia; 2021, 26; 241-279
0239-8524
2450-5846
Pojawia się w:: Folia Praehistorica Posnaniensia
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 6.

Tytuł:: Wykorzystanie żelaza w starożytnym Egipcie do początku okresu późnego
Use of iron in ancient Egypt until the beginning of the late period
Autorzy:: Napierała, Mateusz
Powiązania:: https://bibliotekanauki.pl/articles/27312680.pdf
Data publikacji:: 2022
Wydawca:: Uniwersytet im. Adama Mickiewicza w Poznaniu
Tematy:: iron
metallurgy
ancient Egypt
archaeometallurgy
iron artefacts
Opis:: The purpose of this article is to present the use of iron in ancient Egypt up to the beginning of the Late Period. The presentation of the development of metallurgy of this metal will be possible through the analysis of the preserved objects and their fragments, which show the subsequent stages of learning about the new raw material and the gradual adoption of various methods of iron processing. Due to the fact that no traces of iron processing workshops have survived from the times preceding the Late Period, the analysis of the preserved iron artifacts will enable the reconstruction of subsequent stages of the development of this metal metallurgy. Equally important as objects are the sources from which the Egyptians could obtain iron and the routes by which they imported it, because their presence is one of the basic requirements for metallurgy to develop and spread. I in studying the development of iron treatment the texts in which there is terminology describing iron will be also helpful. Furthermore, by reviewing the contexts of its use, it will be possible to enrich knowledge about the metallurgy of this metal. The analysis of the above points will allow to present a complete picture of iron metallurgy in Egypt.
Źródło:: Folia Praehistorica Posnaniensia; 2022, 27; 131-161
0239-8524
2450-5846
Pojawia się w:: Folia Praehistorica Posnaniensia
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 7.

Tytuł:: Lymphocyte labile iron pool, plasma iron, transferrin saturation and ferritin levels in colon cancer patients.
Autorzy:: Gackowski, Daniel
Kruszewski, Marcin
Banaszkiewicz, Zbigniew
Jawien, Arkadiusz
Olinski, Ryszard
Powiązania:: https://bibliotekanauki.pl/articles/1043840.pdf
Data publikacji:: 2002
Wydawca:: Polskie Towarzystwo Biochemiczne
Tematy:: labile iron pool
iron metabolism
colon cancer
Opis:: Patients with colorectal carcinoma showed statistically significant lower values of transferrin saturation, total iron binding capacity and serum iron level as compared with control group, while the level of ferritin and the size of labile iron pool in carcinoma patients were higher, although this difference was not statistically significant. Our observations are in favour of the hypothesis which suggests that changes in iron metabolism restrict iron availability for tumour cells and as consequence, slow their growth.
Źródło:: Acta Biochimica Polonica; 2002, 49, 1; 269-273
0001-527X
Pojawia się w:: Acta Biochimica Polonica
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 8.

Tytuł:: The influence of thermal annealing on structure and oxidation of iron nanowires
Autorzy:: Krajewski, M.
Brzózka, K.
Górka, B.
Lin, W.-S.
Lin, H. -M.
Szumiata, T
Gawroński, M.
Wasik, D.
Powiązania:: https://bibliotekanauki.pl/articles/148838.pdf
Data publikacji:: 2015
Wydawca:: Instytut Chemii i Techniki Jądrowej
Tematy:: amorphous iron and iron oxides
iron nanowires
Mössbauer spectroscopy
Raman spectroscopy
thermal annealing
Opis:: Raman spectroscopy as well as Mössbauer spectroscopy were applied in order to study the phase composition of iron nanowires and its changes, caused by annealing in a neutral atmosphere at several temperatures ranging from 200°C to 800°C. As-prepared nanowires were manufactured via a simple chemical reduction in an external magnetic fi eld. Both experimental techniques proved formation of the surface layer covered by crystalline iron oxides, with phase composition dependent on the annealing temperature (Ta). At higher Ta, hematite was the dominant phase in the nanowires.
Źródło:: Nukleonika; 2015, 60, 1; 87-91
0029-5922
1508-5791
Pojawia się w:: Nukleonika
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 9.

Tytuł:: Wpływ zróżnicowanego żywienia żelazem na plon i zawartość żelaza w liściach sałaty (Lactuca sativa L. var. capitata L.) uprawianej w podłożu torfowym
Effect of differentiated iron nutrition on yield and iron content in lettuce leaves (Lactuca sativa L. var. capitata L.) grown in peat substrate
Autorzy:: Kozik, E.
Wojciechowska, E.
Mieloszyk, E.
Powiązania:: https://bibliotekanauki.pl/articles/270589.pdf
Data publikacji:: 2014
Wydawca:: Centralny Ośrodek Badawczo-Rozwojowy Aparatury Badawczej i Dydaktycznej, COBRABiD
Tematy:: sałata
siarczan żelaza
chelaty żelaza
poziom żelaza
lettuce
iron sulfates
iron chelates
iron level
Opis:: W doświadczeniach z sałatą głowiastą (Lactuca sativa L. var. capitata L.) 'Sunny' uprawianą w podłożu torfowym w cyklu wiosennym i jesiennym określono wpływ dwóch mineralnych i pięciu chelatowych źródeł żelaza na plon świeżej masy i zawartość żelaza w liściach. Zawartość żelaza w podłożu zróżnicowano do pięciu poziomów: 25 - kontrola, 50, 75, 100, 150 i 300 mg · dm⁻³ podłoża. Po zastosowaniu żelaza w postaci mineralnej w całym zakresie dawkowania oraz w kombinacjach z chelatami FelDHA oraz FeEDDHMA w zakresie od 50 do 150 mg · dm⁻³ podłoża, chelatem FeDTPA w zakresie od 50 do 100 mg · dm⁻³ podłoża oraz chelatem FeEDTA+DTPA przy poziomie 50 mg · dm⁻³ podłoża nie stwierdzono istotnych różnic w wielkości plonu sałaty w porównaniu do kombinacji kontrolnej. Większe poziomy żelaza w postaci poszczególnych chelatów powodowały osłabienie wzrostu lub zamieranie roślin. Zastosowanie chelatu FeEDTA miało niekorzystny wpływ na wzrost roślin nawet przy najmniejszym poziomie żelaza w podłożu. Zwiększenie poziomu żelaza w podłożu powodowało większą jego zawartość w liściach. Zawartość żelaza w liściach sałaty była istotnie mniejsza po zastosowaniu żelaza w postaci mineralnej niż w postaci chelatowej.
In experiments with head lettuce (Lactuca sativa L. var. capitata L.) 'Sunny' grown in peat substrate in the spring and autumn cycle, the effect of two minerał and five chelated iron sources on the fresh weight yield and iron content in leaves were determined. The iron content in the substrate were differentiated into five levels: 25 - control, 50,75,100,150 and 300 mg · dm⁻³ substrate. After application of minerał form of iron in whole dosage and in combinations with: FeEDDHMA and FelDHA chelates in the dosage of 50 to 150 mg · dm⁻³ substrate, FeDTPA chelate in the dosage of 50 to 100 mg · dm⁻³ substrate and FeEDTA+DTPA chelate at the level of 50 mg · dm⁻³ substrate, no significant differences in yield of lettuce compared to the control combination were found. Higher levels of iron in form of other chelates caused reduction in growth or plant decay. Use of FeEDTA chelate had a negative effect on plant growth, even at the lowest level of iron in substrate. Increasing levels of iron in substrate resulted in its higher content in leaves. The iron content in lettuce leaves was significantly lower with iron in minerał form than in chelate form.
Źródło:: Aparatura Badawcza i Dydaktyczna; 2014, 19, 4; 321-328
2392-1765
Pojawia się w:: Aparatura Badawcza i Dydaktyczna
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 10.

Tytuł:: Preliminary studies on the effect of Fe-nanosponge complex in horticulture
Wstępne badania dotyczące wpływu kompleksu nanogąbki Fe w ogrodnictwie
Autorzy:: Vercelli, M.
Gaino, W.
Contartese, V.
Gallo, L.
Di Carlo, S.
Tumiatti, V.
Larcher, F.
Scariot, V.
Powiązania:: https://bibliotekanauki.pl/articles/11543058.pdf
Data publikacji:: 2015
Wydawca:: Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:: horticulture
iron deficiency
iron
chlorosis
iron fertilizer
nanosponge complex
sweet corn plant
tomato plant
Opis:: Iron deficiency is a major nutritional disorder in crops. Inorganic Fe-compounds and synthetic Fe-chelates are commonly used to control chlorosis but their use arise environmental concerns. We recently developed a new iron fertilizer using a β-cyclodextrin-based nanosponge complex (Fe-NS). In this study, a pilot trial was performed on hydroponically cultivated horticultural plants in order to evaluate the effect of Fe-NS. Sweet corn and tomato were used as model plants analyzing chlorophyll, dry matter and Fe content. Fe-NS effect was compared to FeSO4 and Fe-DTPA. Fe-NS had a positive effect on re-greening and growth in sweet corn and tomato plants.
Niedobór żelaza jest głównym zaburzeniem odżywczym roślin uprawnych. Nieorganiczne związki Fe oraz syntetyczne chelaty Fe są powszechnie używane do walki z chlorozą, co niepokoi jednak ekologów. Opracowano więc nowy nawóz żelazowy przy użyciu kompleksu nanogąbki w oparciu o β-cyklodekstrynę (Fe-NS). W niniejszym badaniu przeprowadzono test pilotażowy na roślinach ogrodniczych w celu oceny wpływu FeNS. Modelowymi roślinami były słodka kukurydza i pomidor, w których przeanalizowano zawartość chlorofilu, suchej masy oraz Fe. Wpływ Fe-SN porównano z FeSO4 i FeDTPA. Fe-NS miał pozytywny wpływ na nowe zazielenienie oraz wzrost roślin słodkiej kukurydzy i pomidora.
Źródło:: Acta Scientiarum Polonorum. Hortorum Cultus; 2015, 14, 2; 51-58
1644-0692
Pojawia się w:: Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 11.

Tytuł:: Effect of nitrogen substitution in porphyrin ring on Mössbauer parameters of iron ions
Autorzy:: Kaczmarzyk, T.
Jackowski, T.
Dziliński, K.
Sinyakov, G.
Powiązania:: https://bibliotekanauki.pl/articles/147210.pdf
Data publikacji:: 2004
Wydawca:: Instytut Chemii i Techniki Jądrowej
Tematy:: Mössbauer spectroscopy
iron porphyrins
azaporphyrins
trivalent-iron spin states
Opis:: Electron configuration changes of Fe(III) ions in porphyrin complexes with chloride axial ligands caused by the successive nitrogen substitution of CH methine bridges at meso positions of the porphyrin ring is discussed on the basis of Mössbauer spectroscopy results. It was shown that increase of a number of nitrogen atoms at the meso positions changes the character of quantum-mechanically mixed spin state of Fe(III) ions (S = 5/2 + 3/2) by the increase of the intermediate-spin (S = 3/2) contribution. This feature is reflected in Mössbauer spectra by an increase of quadrupole splitting values and the decrease of the asymmetry of quadrupole doublets, when the number of nitrogen atoms at the meso positions increases. Isomer shifts remain practically unchanged. These peculiarities are discussed in the light of spin relaxation mechanisms and the occupancy of d orbitals in Fe(III) ions coordinated to the porphyrin ring and chloride ligand. It has been noticed that Mössbauer parameters correlate qualitatively with EPR data.
Źródło:: Nukleonika; 2004, 49,suppl.3; 13-16
0029-5922
1508-5791
Pojawia się w:: Nukleonika
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 12.

Tytuł:: Investigation of reduction of magnetite based carbon composite pellets under semi-fusion conditions
Autorzy:: Benkli, Y. E.
Boyrazli, M.
Senoz, G. M. L.
Cizmecioglu, Z.
Powiązania:: https://bibliotekanauki.pl/articles/110725.pdf
Data publikacji:: 2018
Wydawca:: Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Tematy:: iron ore
pelletizing
cold bonded composite pellet
iron nugget
Opis:: In this study, carbon composite pellets were exposed to a reduction test under low temperature and semi-fusion conditions in which iron was melted without a solid form of slag deteriorated. The purpose of the reduction experiments under the semi-fusion condition was to produce an iron nugget which had physical and chemical properties similar to blast furnace pig iron at lower temperatures. These nuggets were produced from pellets that were made from a mixture of iron oxide, coke, flux, and a binder. These nuggets heated in a furnace with a chamber temperature of 1330 °C. The produced dried carbon composite pellets were melted and carbureted in a single-stage process. In this study, three distinct products were produced as a function of furnace residence time at fixed furnace temperature (1330 °C). These products were direct reduced iron (DRI), transition direct reduced iron (TDRI), and iron nuggets produced at residence times 8-24, 32-40 min, and 48 min, respectively. The iron nugget produced had a high apparent density (6.903 g/cm3), high micro hardness values (328 HV), high iron content (92.7% Fe), and was similar to blast furnace pig iron.
Źródło:: Physicochemical Problems of Mineral Processing; 2018, 54, 3; 621-628
1643-1049
2084-4735
Pojawia się w:: Physicochemical Problems of Mineral Processing
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 13.

Tytuł:: Sweat iron concentration during 4-week exercise training
Autorzy:: Saran, T.
Zawadka, M.
Chmiel, S.
Mazur, A.
Powiązania:: https://bibliotekanauki.pl/articles/2081835.pdf
Data publikacji:: 2018
Wydawca:: Instytut Medycyny Wsi
Tematy:: exercise
iron
sweat
Opis:: Introduction. One possible way of iron loss is sweating. It is unclear how physical activity performed by untrained individuals affects the iron status in sweat. Objective. The purpose of this study was to analyse iron concentration in sweat during 4-week exercise training to determine the changes in iron excretion during follow-up exercises. Materials and method. 43 untrained volunteers participated in the study, 29 of whom completed the full exercise programme. The training programme consisted of exercises on a cycle ergometer and cross-trainer. In the first week, participants exercised for 8 minutes on each device, in the second for 10 minutes, and in the third and fourth weeks they exercised for 15 min on each device. Intensity was submaximal and defined as 85% of maximal heart rate. A sterile sweat patch was placed on the skin between shoulder blades. Results. Concentration of iron on the first and the fifteenth day of exercises was comparable and statistically insignificant. Iron concentration was highly increased on the last day of training in comparison with first (p<0.001) and fourteenth day (p<0.006). The median of iron concentration in 29 samples on the first day of sampling was 21.2 ppb, in the fifteenth – 52.5 ppb, and on the twenty-eighth day – 286.2 ppb. In relation with the sodium concentration, the iron content was also increased on the twenty-eighth day of the training programme (p<0.005). Conclusions. Iron sweat loss significantly increased during the 4-week exercise programme. A possible explanation may be improvement in the thermoregulation mechanism and secretory activity of sweat glands. Iron sweat loss may be an indicator of iron deficiency observed in active individuals.
Źródło:: Annals of Agricultural and Environmental Medicine; 2018, 25, 3; 500-503
1232-1966
Pojawia się w:: Annals of Agricultural and Environmental Medicine
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 14.

Tytuł:: ЖЕЛЕЗОДЕФИЦИТНАЯ АНЕМИЯ И БЕРЕМЕННОСТЬ
Anemia resulting from iron deficiency and pregnancy
Autorzy:: РАХМАНОВА, P.T.
ЗАЙЦЕВА, O.E.
ШИГАЕВ, Н.И
БИККИНИНА, Г.М.
ГРОМАКОВА, Л.С.
МАКСЮТОВА, А.Ф.
Powiązania:: https://bibliotekanauki.pl/articles/1033784.pdf
Data publikacji:: 2012
Wydawca:: Zakład Opieki Zdrowotnej Ośrodek Umea Shinoda-Kuracejo
Tematy:: anemia
iron
pregnancy
Opis:: Различные виды анемий выявляются у 10-20% населения, в большинстве случаев у женщин. Наиболее часто встречаются анемии, связанные с дефицитом железа (около 90% всех анемий), реже анемии при хронических заболеваниях. Железодефицитная анемия является общенациональной проблемой здравоохранения различных стран. В программе ЮНИСЕФ «Micronutrient initiative» продемонстрирована взаимосвязь между железодефицитной анемией (ЖДА) и такими экономически значимыми факторами, как снижение реальной трудоспособности, увеличение материнской смертности, негативное влияние на развитие ребенка [3].
Źródło:: Medicina Internacia Revuo; 2012, 25, 99; 74-77
0465-5435
Pojawia się w:: Medicina Internacia Revuo
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 15.

Tytuł:: Iron status in obese women
Autorzy:: Stankowiak-Kulpa, Hanna
Kargulewicz, Angelika
Styszyński, Arkadiusz
Swora-Cwynar, Ewelina
Grzymisławski, Marian
Powiązania:: https://bibliotekanauki.pl/articles/986685.pdf
Data publikacji:: 2017
Wydawca:: Instytut Medycyny Wsi
Tematy:: iron
obesity
women
Opis:: Introduction and objective. A decreased concentration of iron, and consecutively haemoglobin, ferritin and decreased level of saturated transferrin, were observed in obese individuals more often than in healthy subjects. The purpose of this study was to determine whether iron, ferritin, transferrin saturation are significantly diminished in obese female patients compared to non-obese counterparts, and whether excess adiposity and inflammation were associated with depleted iron. Materials and methods. Female patients (n=48) diagnosed with obesity (BMI > 30 kg/m2), aged 18–40 were accepted for the study. A control group (n=30) encompassed normal weight women, aged 18–30. All obese women obtained an individually adjusted dietary plan with an energy content of 1,500 kcal. Blood glucose, insulin, lipids, ferritin, TIBC and iron concentrations were assayed in serum twice, initially and after 8 weeks of dieting. Results. The obese women at the initial evaluation, in comparison to non-obese control women, were characterized by a significantly lower mean red blood cell volume (MCV; 84.2±12.4 vs. 91.3±9.3 fL; p<0,0001), serum iron level (92.6±42.4 vs. 119.8±44.0 μg/dL; p<0.01), and transferrin saturation (TSAT; 25.9±12.7 vs. 38.8±15.7%; p<0.01), but by higher plasma level of the C-reactive protein (CRP; 7.0±6.7 vs. 1.2±1.3 mg/L; p<0.01). The obese women after 8 weeks of diet decreased their mean total body weight from 104.1±21.3 to 99.2±20.7 kg (p<0,0001). CRP level decreased slightly but significantly from 6.9±7.1 to 6.2±7.5 (p<0.05). Conclusions. Obese women exhibit an increased level of CRP which may affect iron homeostasis. Weight loss leads to decrease in the CRP level, but it does not change haematologic parameters in the period of 8 weeks.
Źródło:: Annals of Agricultural and Environmental Medicine; 2017, 24, 4
1232-1966
Pojawia się w:: Annals of Agricultural and Environmental Medicine
Dostawca treści:: Biblioteka Nauki

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