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Potassium-40 is especially important in potassium–argon (K–Ar) dating. Argon is a gas that does not ordinarily combine with other elements. So, when a mineral forms – whether from molten rock , or from substances dissolved in water – it will be initially argon-free, even if there is some argon in the liquid.
Potassium 40 is a naturally occurring radioactive isotope found in intracellular water, but is not present in stored triglycerides (fat). Whole body counting can measure the amount of potassium 40 (40K) in the body, a quantity called total body potassium (TBK). This can be used to estimate fat-free mass directly.
Eating a variety of foods that contain potassium is the best way to get an adequate amount. Foods with high sources of potassium include kiwifruit, orange juice, potatoes, coconut, avocados, apricots, parsnips and turnips, although many other fruits, vegetables, legumes, and meats contain potassium. Common foods very high in potassium: [34]
Parts-per-million cube of relative abundance by mass of elements in an average adult human body down to 1 ppm. About 99% of the mass of the human body is made up of six elements: oxygen, carbon, hydrogen, nitrogen, calcium, and phosphorus. Only about 0.85% is composed of another five elements: potassium, sulfur, sodium, chlorine, and magnesium ...
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
Calcium is used to make calcium carbonate (found in chalk) and calcium phosphate, two compounds that the body uses to make teeth and bones. This means that too much calcium within the cells can lead to hardening (calcification) of certain intracellular structures, including the mitochondria, [2] leading to cell death. Therefore, it is vital ...
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[11] [12] On a worldwide basis, plant protein foods contribute over 60% of the per capita supply of protein. [9] In North America, animal-derived foods contribute about 70% of protein sources. [12] Insects are a source of protein in many parts of the world. [13] In parts of Africa, up to 50% of dietary protein derives from insects. [13]