is it consumed as a part of food?
Yes, it is found in red meat, oysters, lentils, beans, poultry, fish etc.
Iron
Iron is pervasive, but particularly rich sources of dietary iron include red meat, oysters, lentils, beans, poultry, fish, leaf vegetables, watercress, tofu, chickpeas, black-eyed peas, and blackstrap molasses. Bread and breakfast cereals are sometimes specifically fortified with iron.
what is the purest form of iron called UNANSWERABLE what is this subsance? It is a chemical element with symbol Fe and atomic number 26. what is this number? Also known as the proton number (symbol "Z") of a chemical element - it is the number of protons found in the nucleus of every atom of that element. how is it related to an experiment conducted in 1913? The experimental position improved dramatically after research by Henry Moseley in 1913. who was this person? He was an English physicist, whose contribution to the science of physics was the justification from physical laws of the previous empirical and chemical concept of the atomic number. where was he from? Weymouth in Dorset what was his role towards explaining the atomic structure? His discovery showed that atomic numbers were not arbitrarily assigned, but rather, they have a definite physical basis. what was his role in the field of x-rays? The X-ray spectrometers as Moseley knew them worked as follows. A glass-bulb electron tube was used, similar to that held by Moseley in the photo here. Inside the evacuated tube, electrons were fired at a metallic substance (i.e. a sample of pure element in Moseley's work), causing the ionization of electrons from the inner electron shells of the element. who were his parents? Henry Nottidge Moseley and Amabel Gwyn Jeffreys what were their professions? Father was a biologist and also a professor of anatomy and physiology; mother was the British women's champion of chess in 1913. where does the name of the element in discussion originate from? The source of its chemical symbol "Fe" is the Latin word "ferrum".
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Iron [SEP] Diet
Iron is pervasive, but particularly rich sources of dietary iron include red meat, oysters, lentils, beans, poultry, fish, leaf vegetables, watercress, tofu, chickpeas, black-eyed peas, and blackstrap molasses. Bread and breakfast cereals are sometimes specifically fortified with iron. Iron provided by dietary supplements is often found as iron(II) fumarate, although iron(II) sulfate is cheaper and is absorbed equally well. Elemental iron, or reduced iron, despite being absorbed at only one-third to two-thirds the efficiency (relative to iron sulfate), is often added to foods such as breakfast cereals or enriched wheat flour. Iron is most available to the body when chelated to amino acids and is also available for use as a common iron supplement.