Abstract
The dissolution of carbonyl iron powders with different particle sizes (with an average particle size of 1–3, 2–5, and 25–50 μm) in a model solution of gastric juice and human blood plasma is studied to evaluate their suitability as food supplements. The powders were ground and mixed using a mill developed and made at the Frantsevich Institute for Problems of Materials Science. The grinding efficiency is promoted by the interaction of particles with each other and with the working chamber. It is shown that iron powders interact most intensively with biological media containing organic acids that transform iron into a hydroxide, promoting its binding with proteins of blood plasma and pepsin to form easily assimilable complexes. The dissolution of iron powders in biological media depends on their particle size. The grinding of iron powders for 60 min practically doubles the intensity of their interaction with biological media (blood plasma and gastric juice model solution) and, therefore, promotes the assimilation of iron in the human body.
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