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Chronic toxicity by copper is rare. [1] The suggested safe level of copper in drinking water for humans varies depending on the source, but tends to be pegged at 1.3 mg/L. [2] So low is the toxicity of copper that copper(II) sulfate is a routine reagent in undergraduate chemistry laboratories. [3]
Barring any other external factors, freezer burnt food should be safe to eat. ... Most raw and cooked ingredients only stay good for a few months at most. So make sure to use the food in your ...
Copper is a chemical element with the symbol Cu (from Latin: cuprum) and the atomic number of 29. It is easily recognisable, due to its distinct red-orange color . Copper also has a range of different organic and inorganic salts , having varying oxidation states ranging from (0,I) to (III).
It can be formed by heating copper in air at around 300–800 °C: 2 Cu + O 2 → 2 CuO. For laboratory uses, copper(II) oxide is conveniently prepared by pyrolysis of copper(II) nitrate or basic copper(II) carbonate: [4] 2 Cu(NO 3) 2 → 2 CuO + 4 NO 2 + O 2 (180°C) Cu 2 (OH) 2 CO 3 → 2 CuO + CO 2 + H 2 O. Dehydration of cupric hydroxide ...
EPA illustration of lead sources in residential buildings Infographic about lead in drinking water. The Lead and Copper Rule (LCR) is a United States federal regulation that limits the concentration of lead and copper allowed in public drinking water at the consumer's tap, as well as limiting the permissible amount of pipe corrosion occurring due to the water itself. [1]
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Drinking water can comprise 20–25% of dietary copper. [64] In many regions of the world, copper tubing that conveys drinking water can be a source of dietary copper. [65] Copper tube can leach a small amount of copper, particularly in its first year or two of service.