Iron salts adverse effects

Industrial production media must also contain sources of potassium, phosphorous and magnesium. Trace elements may also have to be added. The water used for medium preparation will be from the public water supply or other readily available source. The quality of the water is carefully monitored because the presence of certain metal salts, for example, calcium, copper and iron, can have adverse effects on both the growth of the oiganism and the rheological properties of the exopolysaccharides. 

Common adverse effects of calcium salts include constipation, bloating, cramps, and flatulence. Changing to a different salt form may alleviate symptoms for some patients. Calcium salts may reduce the absorption of levothyroxine, iron and some antibiotics, such as tetracycline and fluoroquinolones. 

The presence of salts and additives can have an important influence on the performance of an FBA. Traces of transition-metal ions such as iron and copper have an adverse effect on fluorescence [30], but this can be controlled using conventional polyphosphate or EDTA-type sequestering agents [31]. Other salts, even sodium sulphate or sodium chloride, have been claimed to enhance the fluorescence of FBAs in solution [32]. Apart from the normal... 

Parenteral administration of Fe + salts is indicated only when adequate oral replacement is not possible. There is a risk of overdosage with iron deposition in tissues (hemosiderosis). The binding capacity of transferrin is limited and free Fe + is toxic. Therefore, Fe + complexes are employed that can donate Fe + directly to transferrin or can be phagocytosed by macrophages, enabling iron to be incorporated into ferritin stores. Possible adverse effects are, with i.m injection persistent pain at the injection site and skin discoloration with i.v. injection flushing, hypotension, anaphylactic shock. 

Adverse effects consist mainly of gastrointestinal intolerance such as nausea, epigastric pain and diarrhea and, especially in the elderly constipation with continued therapy. All ferrous salts may cause a black coloration of the faeces. Children are particularly susceptible to potentially lethal iron intoxications. Oral iron preparations should not be administered concurrently with tetracyclines as mutual interference with absorption will occur. 

Edmondson et al (1971), who studied the enrichment of whole milk with iron, found that ferrous compounds normally caused a definite oxidized flavor when added before pasteurization. Aeration before addition of the iron reduced the off-flavor. The authors recommended the addition of ferric ammonium citrate followed by pasteurization at 81 °C. Kurtz et al. (1973) reported that iron salts can be added in amounts equivalent to 20 mg iron per liter of skim milk with no adverse flavor effects when iron-fortified dry milk is reconstituted to skim milk or used in the preparation of 2% milk. Hegenauer et al. (1979A) reported that emulsification of milk fat prior to fortification greatly reduced lipid peroxidation by all metal complexes. These researchers (Hegenauer et al. 1979B) concluded that chelated iron and copper should be added after homogenization but before pasteurization by a high-temperature-short-time process. 

Vfhite crystalline powder, 99 to 100% active. Sequesters metal ions in aqueous solutions over a fairly wide pH range rendering them soluble in conditions which would normally lead to precipitation of their metallic salts. The adverse effects of small concentrations of metal ions such as calcium, magnesium, iron and copper are thus successfully eliminated. Tetralon acid neutralised with a suitable base is used where maximum purity or freedom from sodium ions is desired. 

Many inorganic salts are adsorbed hydrolytically. This behavior is typical with salts of metals that form insoluble hydroxides in fact, the insolubility of the hydroxide is often correlated with the extent of the adsorption. Consider the action of carbon on a solution of ferrous sulfate iron is adsorbed and the pH of the solution falls. A similar phenomenon occurs in the absence of carbon, only in this case, ferrous hydroxide slowly leaves the solution as a precipitate. The parallel suggests that the adsorption is actually an accelerated precipitation. This assumption is supported by the fact that when acid is added to a ferrous sulfate solution, it has an adverse effect on the removal of iron, whether by carbon or by precipitation through normal hydrolysis. 

Ray et al. (1979) and Alvin (1974) have reported that both the additive (magnetite) and the reaction product (iron pyrite) are stable, inert high-density materials that do not have adverse effects on mud properties compared to other commercially available zinc-containing scavengers that usually have adverse effects on mud properties. This has been observed on different types of mud, especially the simple formulations like spud and salt mud. 

A comprehensive study of the chemical stability of polyacrylamide (PAA) polymers was conducted. The primary emphasis of the study was to determine the stability of Dow Pusher 500 PAA in Sundance brine at 115°F (46°C). Experiments were completed which show the effect of biocides, metals, ferrous and ferric iron salts, pH, surfactants, alcohols, antioxidants, sodium hydrosulfite, thiourea, plastic pipe, formaldehyde concentration, free radical scavengers, hydrazine, oxygen, and temperature on the chemical stability of PAA. Stability tests were conducted at temperatures ranging from room temperature to 221 F (105°C). The results showed that many substances caused substantial chemical degradation of PAA polymers in the presence of oxygen however, in many cases, the adverse effects of these substances could be reduced or eliminated by the proper selection of chemical stabilizers or the nearly complete removal of oxygen from the solutions. 

The alcohol content of the proposed Big Muddy surfactant system provided g( protection against the adverse effect of metals, ferrous iron salts, and Silverthread pipe on PAA stability. 

Meat products have to be stabilised in some cases, as meat lipids contain no natural antioxidants or only traces of tocopherols. Most muscle foods contain, however, an efficient multi-component antioxidant defence system based on enzymes, but the balance changes adversely on storage. The denaturation of muscle proteins is the main cause of the inbalance as iron may be released from its complexes, catalysing the lipid oxidation. Salting contributes to the negative effects of storage, as it enhances oxidation. Using encapsulated salt eliminates the deleterious effect of sodium chloride. 

Coloring agents can be either organic or inorganic, but the former can adversely affect heat stability. Examples of suitable inorganic colorants are oxides and salts of iron, chromium, cobalt, titanium, and cadmium. Some not only provide color, but can also have some beneficial heat-aging effects. 

It may be noted that many toxic metals are also essential for the body, at trace levels. Their absence from the diet can produce various deficiency syndromes and adverse health effects. Such essential metals include selenium, copper, cobalt, zinc, and iron. On the other hand, excessive intake can produce serious adverse reactions. Also, a number of metals, such as aluminum, bismuth, lithium, gold, platinum, and thallium, have been used in medicine. Despite their beneficial effects, excessive intake of these metals and their salts can cause serious poisoning. 

Aluminium salts stimulated luminol-enhanced chemiluminescence production by human neutrophils (Stankovic and Mitrovic 1991). Kong et al. (1992) described an Al(lll) complex with O which was a stronger oxidant than 02 " itself and which may contribute to the adverse biological effects of Al(III). Aluminium can enhance hydroxyl radical production by iron, but it is not in itself capable of catalysing the generation of hydroxyl radical fi-om the Fenton or Haber-Weiss reactions (Gutteridge et al. 1985). Aluminium fadhtation of iron-mediated Upid peroxidation is dependent on substrate, pH (greater at pH 5.5 than 7.4), and alumi-... 

---