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Sulfur 

Is a chemical non-metal element with atomic number of 16.

physical and chemical properties:

What are the Physical Properties of Sulfur?

Color: Pale yellow - Non-metallic

Phase: Solid

Crystalline structure & Forms:

Rhombic, Amorphous and Prismatic

Allotropic :There are several known

allotropes including brimstone

Odor: Odorless

Taste: Tasteless

Solubility: Insoluble in water

Boiling point: The boiling point of sulfur is 444.6°C

Conductivity: A poor conductor of heat and electricity

Viscosity (resistance to flow - stickiness): Upon melting, sulfur is converted into a mobile yellow liquid, which turns brown and becomes a viscous, dark brown mass at about 190°C. The viscosity decreases above 190°C, and at 300°C sulfur again becomes a flowing liquid

 

The importance of the sulfur in our body

Is considered essential for life, in fact it is present in our cells, free or bound to other elements. This macro mineral is an important component of three amino acids involved in protein form, and the thiamin recognized as vitamin B1. The sulfur is present in the keratin which is a protein substance of skin, nails and hair, is involved in the synthesis of collagen (element that binds the cells). The sulfur absorbed by the digestive system is separated from the amino acids that contain it, and then be transported into the bloodstream and body cells and hair.

What are the Chemical Properties of the Sulfur?

Chemical Formula: S

Compounds:Familiar compounds are Sodium sulfite, hydrogen sulfide (a poisonous gas that smells like rotten eggs) and sulfuric acid

Oxidation:The oxides are sulfur dioxide and sulfur trioxide, which when dissolved in water make sulfurous acid and sulfuric acid, respectively

Reactivity:It is chemically reactive, especially upon heating, and combines with almost all the elements. Upon heating, sulfur reacts with metals, forming the corresponding sulfides

These are some of the functions that the sulfur makes in the body:

  •       It is responsible for maintaining the necessary oxygen to our brain.

  •       Collaborates with the liver for a correct bile secretion.

  •       Works with B vitamins to ensure the health of the nerves.

  •       it is a part member of the amino acids that help to build tissue.

  •       It is essential for keratin and collagen is synthesized.

  •       Their role is important in respiration of organic tissues.

  •       Favors the transport and balance of other minerals in the body.

  •       Collaborates actively in the treatment of problems that affect the skin, nails and hair.

  •       Also involved in the metabolism of lipids and carbohydrates.

  •       The proper functioning of insulin. The insulin molecule consists of two chains of amino acids linked together by sulfur bridges, without which insulin could not perform its biological activity.

  •       The synthesis of important metabolic intermediates, such as glutathione.

Normal range quantities of the element in the body

(0.25%) Sulfur (S, 16) is equally essential in numerous organisms’ chemistry. It is located in the amino acids and is essential for shaping proteins.

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

Its deficiency can cause a number of disorders in the body, these are some of them:

  •       It can cause weakness in the nails, skin and hair.

  •       It may have much to do with problems affecting the joints.

  •       It prevents our body can be debugged normally.

  •       It can cause inaccurate biliary secretion.

  •       It can cause nervous system disorders.

  •       You can create an imbalance in our body of other minerals.

  •       It can cause stunted growth due to its relation to the synthesis of proteins.

  •       Disturbances may occur in the metabolism of lipids and carbohydrates

Effects to the body if the element is present in excess

Its excess can cause mild diarrhea.

Where can we find Sulfur? :)

These are some of them:

Animal origin: eggs, lean meats, viscera, fish dairy.

Vegetable: Garlic. Dried beans and other legumes. Onion. Brussels sprouts. Kale. Asparagus. Dried fruits. Beans. Wheat germ.

Made by: Karla Fernanda P. Balleza Velazquez

On: September 7 th 2014  :)

Bibliography:

 

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