If use steel and iron cutlery is too soft

If use steel and iron cutlery is too soft, such as pure iron do cookware, better toughness, but the strength is bad, kitchen supplies plus manganese can enhance the toughness and wear resistance of the steel and iron materials if cause. Chronic poisoning can damage the extrapyramidal produce clinical manifestations of parkinsonism.

Manganese is an essential trace element, which constitute the body several important physiological role of the enzyme, the normal daily food intake of manganese is 3-9 mg.mhcmp. human body lack of manganese can cause manganese deficiency, but manganese poisoning can be caused by too much, such as long-term exposure to manganese compounds.

According to experts, the manganese is one of the essential trace elements, there are a variety of important physiological functions, manganese deficiency can flexible metal hoses cause a variety of diseases; according to the dietary reference intakes in china, Adequate intake of manganese for adults is 3. Because manganese is a heavy metal, manganese poisoning cases are most common in the mining, transportation, grinding and manganese screening exposure to manganese dust workers, followed by manganese welding rod used for the production of manganese alloy smelting workers, welders, and processing of ferromanganese alloy mill workers.

The researchers believe that nickel is a scarce and valuable resource, and use partial manganese to replace nickel is the development direction of the stainless steel industry, in line with the conservation of resources, energy saving and environmental protection trend.5mg / day, and the maximum tolerable intake of 10mg / day. Under the case of not affecting the use of performance, the development of resource-manganese stainless savings, can be used as a bowl, spoon, plate, chopsticks, cutlery and other tableware. The expert also mentioned that the manganese in stainless steel sheet have the corresponding standard specifies, different grades of stainless steel sheet metal, heavy metal content should have a corresponding range, stainless steel products that meet the relevant standards, its manganese content will not cause health damage.com

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The metal powder supplier said that stainless steel cookware could not put salt, soy sauce, vinegar, vegetable soup for a long time, because of these foods contain a lot of electrolytes, if prolonged poured into a stainless steel will also like other metals, from a chemical reaction with these electrolyte accompanied heated to high temperatures, making the reaction more severe toxic metal elements such as manganese, easily dissolved out; cause cookware stainless steel cookware should not be heated too high or air burning: air burning or heated to high temperatures cookware until the red in metal fumes out of the volatile, long-term may cause excessive chronic manganese poisoning; Do not take these stainless steel cookware pot to stew Chinese medicine, because it containing a variety of alkaloids, organic acids and other ingredients as traditional Chinese medicine, it is difficult to avoid, especially in the heating conditions, chemical reaction with some of the more toxic the complex may generate. Chronic manganese poisoning generally in contact with manganese dust, show up 3-5 years or more after