Iron: History

Iron is probably the most precious metal, as humans are sure to miss this element over any other metal. At the beginning of the 14th century when iron rarely happened, some of Edward's iron cookware was classified as gems, but iron parts were preferentially robbed by robbers.

The name "Iron" comes from "iarn" in Scandinavia. There are many wonderful stories about the source of iron. Some of them think iron is a gift from God, others try to explain it as a source from meteor. However, if we believe that iron can be reduced from some of the natural ore, this explanation is not necessary. When the fire lasts long enough, iron is first produced when some ore used to cook the fire is reduced. After this, I found that the higher the temperature (and the wind), the more the amount of iron will be. This method has been improved by several techniques up to the formation of the furnace

Iron has been used since prehistoric times. It was mentioned in the work of the earliest civilization, there is evidence that it was known more than 7000 years ago; in China, the use of steel can be traced back to 2550. Some Veda poets wrote that their prehistoric ancestors already knew iron and could turn it into a ship through considerable skill.

Archeologists believe in the Bronze Age before the iron age, given that ironware is less than bronze ware. In fact, bronze is easier to extract and process than iron. They believe that bronze ware has been disposed of as an electrical appliance or weapon at 500 a.C. The absence of copper and abundant iron has led Hindus to develop new iron crafts used in Europe later by some civilization like the Etruscans in northern Europe.

After the collapse of the Roman Empire, the production of iron in Spain has developed considerably, it was known as Toledo and its craftmen's steel blade. These artisans traveled to France and Germany, where they introduced a big factory to develop and procure large furnaces.

The by-product of Blue Mary is malleable cast iron or steel; the large furnace produces a wide range of irons that can not be quenched, but it is suitable for other types of casting and molding.

Cort found this transition from iron to wrought iron. This is much cheaper than the tempering process, greatly increasing the production in the UK.

Iron (III) oxides are involved in the production of steel in the majority of human history. The iron age began around the 4 th anniversary of Egypt, when iron was used as a tool or weapon in the history of mankind. A common way to purify iron metal from iron ore (eg hematite) is to heat the ore in the presence of carbon. Carbon removes oxygen from the ore and leaves free metal. In the first century of China, the first blast furnace was used. In a blast furnace, iron oxide (III) and carbon are reduced using a large amount of air and heat. Oxygen from the air reacts with carbon to form carbon monoxide, which in turn reacts with iron (III) to form liquid iron and carbon dioxide.

Iron is an essential nutrient: We need it to make red blood cells to carry oxygen for energy production and many other important functions. In our long evolutionary history, iron is not always rich in our food; due to this reason and its important necessity, our body grabs iron and mechanisms to make it stubborn Has been developed. But there is no way to get rid of it. Women are less iron than men. There are two reasons for this: 1) most iron in the blood store, occupies 80% of total iron, 2) premenopausal women lose blood during the menstrual cycle. As a result, until the menopause, women have far less iron than men.

In the United States, nearly one of every six menstruation women has low iron preparation (CDC). Women of childbearing age require more iron for blood loss during the menstrual cycle. For women with a longer cycle, it may be difficult to meet the demand for higher iron. Since iron is non heme, only 5-10% of the iron in vegetarian diet is bioavailable. Iron of a shape other than animal is much more difficult to use for the body. Depending on chemicals such as polyphenols in vegetables such as phytate in grains and spinach and beans, iron absorption may be hindered. As long as you do not eat green panda (more than 2 pounds of spinach), you may not be able to get enough iron from the green vegetables. 1