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White phosphorus, yellow phosphorus, or simply tetraphosphorus (P 4) is an allotrope of phosphorus. It is a translucent waxy solid that quickly yellows in light (due to its photochemical conversion into red phosphorus ), [ 2 ] and impure white phosphorus is for this reason called yellow phosphorus.
The white phosphorus allotrope presents a significant hazard because it ignites in the air and produces phosphoric acid residue. Chronic white phosphorus poisoning leads to necrosis of the jaw called "phossy jaw". White phosphorus is toxic, causing severe liver damage on ingestion and may cause a condition known as "Smoking Stool Syndrome". [142]
White phosphorus, yellow phosphorus or simply tetraphosphorus (P 4) exists as molecules of four phosphorus atoms in a tetrahedral structure, joined by six phosphorus—phosphorus single bonds. [1] The free P 4 molecule in the gas phase has a P-P bond length of r g = 2.1994(3) Å as was determined by gas electron diffraction . [ 2 ]
White phosphorus is controversial because of its ability to cause severe harm to civilian populations, according to HRW. ... Food, water, fuel and electricity have been cut off.
The Pentagon recommended providing the white phosphorus shells to Ukraine as part of several aid packages, including a recent one, as a Presidential Drawdown Authority, according to the officials.
Phosphorus in the form of phosphates occur in compounds important to life, such as DNA and ATP. Humans consume approximately 1 g of phosphorus per day. [25] Phosphorus is found in foods such as fish, liver, turkey, chicken, and eggs. Phosphate deficiency is a problem known as hypophosphatemia. A typical 70 kg human contains 480 g of phosphorus ...
Poor management of phosphorus is leading to water pollution and food shortages, with farmers struggling to afford some fertilisers for their crops.
Many traditional methods of food preparation such as germination, cooking, fermentation, and malting increase the nutritive quality of plant foods through reducing certain antinutrients such as phytic acid, polyphenols, and oxalic acid. [25] Such processing methods are widely used in societies where cereals and legumes form a major part of the ...