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Hexavalent chromium (chromium(VI), Cr(VI), chromium 6) is any chemical compound that contains the element chromium in the +6 oxidation state (thus hexavalent). [1] It has been identified as carcinogenic, which is of concern since approximately 136,000 tonnes (150,000 tons) of hexavalent chromium were produced in 1985. [ 2 ]
Chromium toxicity refers to any poisonous toxic effect in an organism or cell that results from exposure to specific forms of chromium—especially hexavalent chromium. [1] Hexavalent chromium and its compounds are toxic when inhaled or ingested. Trivalent chromium is a trace mineral that is essential to human nutrition.
Chromium, especially hexavalent chromium, is highly toxic to fish because it is easily absorbed across the gills, readily enters blood circulation, crosses cell membranes and bioconcentrates up the food chain. In contrast, the toxicity of trivalent chromium is very low, attributed to poor membrane permeability and little biomagnification. [141]
Exposure to hexavalent chromium can cause irritation and problems in the respiratory tract, stomach, and small intestine. It is linked to several cancers, such as lung cancer, oral cancer, and intestinal cancer. [11] During floods, the chromium contaminated groundwater would flood into local Garfield residences and businesses.
In this compound, as in all chromates and dichromates, chromium is in a +6 oxidation state, commonly known as hexavalent chromium. It is a salt consisting of ammonium ions and dichromate ions. Ammonium dichromate is sometimes known as Vesuvian Fire , because of its use in demonstrations of tabletop "volcanoes". [ 2 ]
PG&E used chromium 6, or hexavalent chromium (a cheap and efficient rust suppressor), in its compressor station for natural-gas transmission pipelines. [1] [3] Hexavalent-chromium compounds are genotoxic carcinogens. In 1993, legal clerk Erin Brockovich began an investigation into the health impacts of the contamination. A class-action lawsuit ...
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food . The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens ...
Levels of chromium toxicity, mobility and bioavailability depend on oxidation states of chromium. [14] Two of the most common chromium species are Cr(III) and Cr(VI). Cr(VI) is highly mobile, bioavailable and more toxic to flora and fauna , while Cr(III) is less toxic, more immobile and readily precipitates in soils with pH >6. [ 15 ]