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Mineral symbols (text abbreviations) are used to abbreviate mineral groups, subgroups, and species, just as lettered symbols are used for the chemical elements. The first set of commonly used mineral symbols was published in 1983 and covered the common rock-forming minerals using 192 two- or three-lettered symbols. [ 1 ]
The name magnesium originates from the Greek word for locations related to the tribe of the Magnetes, either a district in Thessaly called Magnesia [52] or Magnesia ad Sipylum, now in Turkey. [53] It is related to magnetite and manganese, which also originated from this area, and required differentiation as separate substances.
Poor lime is also known as lean or meager lime. Poor lime sets and cures very slowly and has weak bonding. Poor lime is grey in color. Magnesium lime contains more than 5% magnesium oxide (BS 6100) or 5-35% magnesium carbonate (ASTM C 59-91). [15] Dolomitic lime has a high magnesium content of 35-46% magnesium carbonate (ASTM C 59-91). [15]
Various foods. This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
The following is a list of symbols and names formerly used or suggested for elements, ... The symbols for magnesium and calcium ("lime") were replaced by 1808, and ...
Australian lime, a species of Citrus native to Australia and Papua New Guinea; Key lime, a citrus hybrid with a spherical fruit; Persian lime, a citrus fruit species of hybrid origin; Tilia, a genus of trees known in Britain as lime trees, lime-wood, basswood, or linden; Wild lime or Zanthoxylum fagara, a green fruit native to the Americas
In the table above, magnesium appears to be an anomaly as the recommended intake for adult men is 420 mg/day (women 350 mg/day) while the UL is lower than the recommended, at 350 mg. The reason is that the UL is specific to consuming more than 350 mg of magnesium all at once, in the form of a dietary supplement, as this may cause diarrhea.
Because magnesium readily dissolves in water, refined foods, which are often processed or cooked in water and dried, in general, are poor sources of the nutrient. For example, whole-wheat bread has twice as much magnesium as white bread because the magnesium-rich germ and bran are removed when white flour is processed.