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Iron-60 has a half-life of 2.6 million years, [12] [13] but was thought until 2009 to have a half-life of 1.5 million years. It undergoes beta decay to cobalt-60 , which then decays with a half-life of about 5 years to stable nickel-60.
Below 912 °C (1,674 °F), iron has a body-centered cubic (bcc) crystal structure and is known as α-iron or ferrite.It is thermodynamically stable and a fairly soft metal. α-Fe can be subjected to pressures up to ca. 15 GPa before transforming into a high-pressure form termed ε-Fe discussed below.
Cementite (or iron carbide) is a compound of iron and carbon, more precisely an intermediate transition metal carbide with the formula Fe 3 C. By weight, it is 6.67% carbon and 93.3% iron. By weight, it is 6.67% carbon and 93.3% iron.
Table of specific heat capacities at 25 °C (298 K) unless otherwise noted. [citation needed] Notable minima and maxima are shown in maroon. Substance Phase Isobaric mass heat capacity c P J⋅g −1 ⋅K −1 Molar heat capacity, C P,m and C V,m J⋅mol −1 ⋅K −1 Isobaric volumetric heat capacity C P,v J⋅cm −3 ⋅K −1 Isochoric ...
The current EAR for iron for women ages 14–18 is 7.9 mg/day, 8.1 mg/day for ages 19–50 and 5.0 mg/day thereafter (postmenopause). For men, the EAR is 6.0 mg/day for ages 19 and up. The RDA is 15.0 mg/day for women ages 15–18, 18.0 mg/day for ages 19–50 and 8.0 mg/day thereafter.
The standard Gibbs free energy of formation (G f °) of a compound is the change of Gibbs free energy that accompanies the formation of 1 mole of a substance in its standard state from its constituent elements in their standard states (the most stable form of the element at 1 bar of pressure and the specified temperature, usually 298.15 K or 25 °C).
Potassium ferrioxalate contains the iron(III) complex [Fe(C 2 O 4) 3] 3−.. In chemistry, iron(III) or ferric refers to the element iron in its +3 oxidation state. Ferric chloride is an alternative name for iron(III) chloride (FeCl 3).
Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.