Copper (Cu)

Copper in the periodic table

Physical Properties:


 * Color: Reddish-Brown metal
 * Malleability: Capable of being shaped or bent
 * Ductility: Easily pulled or stretched into a thin wire
 * Luster: Has a shine or glow
 * Conductivity: Excellent transmission of heat or electricity
 * Chemical Properties:
 * Chemical Formula: Cu
 * Toxicity: Poisonous in large amounts
 * Reactivity with water: It does not react with water
 * Oxidation: Readily combines with water and carbon dioxide producing hydrated copper carbonate
 * Corrosion: Corrodes when exposed to air

Importance of the element in the body

In humans, copper is essential to the proper functioning of organs and metabolic processes. The human body has complex homeostatic mechanisms which attempt to ensure a constant supply of available copper, while eliminating excess copper whenever this occurs. However, like all essential elements and nutrients, too much or too little nutritional ingestion of copper can result in a corresponding condition of copper excess or deficiency in the body, each of which has its own unique set of adverse health effects.

Normal Rages of quantities of the element in the body.

The adult body contains between 1.4 and 2.1mg of copper per kilogramme of body weight. Hence a healthy human weighing 60 kilogrammes contains approximately a tenth of one gramme of copper.

Effects on the body if the element is present in low quantities or absent


 * Fatigue
 * Arthritis
 * Osteoporosis
 * Paleness
 * Low body temperature, or always feeling cold
 * Anemia
 * Brittle bones
 * Frequently getting sick
 * Muscle soreness
 * Joint pain
 * A stunt in growth
 * Hair thinning or balding
 * Weight loss
 * Hypertension
 * Schizophrenia
 * Bipolar (Manic Depression)

Where does our body get the elements from?

Copper is an essential trace mineral that cannot be formed by the human body. It must be ingested from dietary sources. The best dietary sources include seafood (especially shellfish), organ meats (e.g., liver), whole grains, legumes (e.g., beans and lentils) and chocolate. Nuts, including peanuts and pecans, are especially rich in copper, as are grains such as wheat and rye, and several fruits including lemons and raisins. Other food sources that contain copper include cereals, potatoes, peas, red meat, mushrooms, some dark green leafy vegetables (such as kale), and fruits (coconuts, papaya and apples). Tea, rice and chicken are relatively low in copper, but can provide a reasonable amount of copper when they are consumed in significant amounts.

Bibliography

CDA UK. (2014). Copper in Human Health. 9/09/2016, de Copper Development Asociation Inc. Sitio web: https://www.copper.org/consumers/health/cu_health_uk.html Dr. Josh Axe. (2013). Copper Deficiency Symptoms & Sources to Cure It!. 09/09/2016, de Dr.Axe Sitio web: https://draxe.com/copper-deficiency/

Alex Tuggle. (2011). COPPER TOXICITY. 09/09/2016, de Golden Wellness Center Sitio web: http://www.holistic-back-relief.com/copper-toxicity.html