Phosphorus Research Paper

Inorganic ions include those of sodium, phosphorus and hydrogen. Describe how these and other inorganic ions are used in living organisms.

It is not “naturally occurring” and it is not composed of only ammonia, phosphorus and hydrogen sulfide” (Hunter-Burch, 2005, n.d.).

Nutrients that are obtained from the soil from plant roots are nitrogen, Phosphorus, Potassium, Sulfur, Magnesium, Calcium, Iron, Boron, Manganese, Zinc, Molybdenum, Copper. These twelve elements that are obtained from the soil are called mineral nutrients which are then split into more groups; primary, intermediate and micronutrients (Essential Nutrients, n.d.). Primary nutrients are called by its name because they needed and are found in the most amounts. Primary nutrients include nitrogen, phosphorous and potassium. The intermediate nutrients are sulfur, magnesium and calcium which are found less in soil than primary nutrients. Primary and secondary nutrients are called macronutrients. Iron, boron, manganese, zinc, molybdenum and copper are called micronutrients because they are needed in very small amounts. So small in fact that they are needed in parts per million, where 10000 parts per million is 1% of the plants intake (Essential Nutrients, n.d.). This doesn’t mean that the plant won’t grow as well without it though, these nutrients can still be essential to maximum growth spurt (Essential Nutrients,

About 75% of the minerals are found in bones and teeth as calcium and phosphorus and their concentrations are generally regulated by homeostatic mechanisms.

Most importantly, they require phosphorus, nitrogen, and potassium for making phospholipids (which make up the cell membranes), amino acids, and metabolic functions.10 This is why most fertilizers contain some combination of these three elements. Sulfur also plays an important role in plants, as it helps form amino acids, proteins, and chlorophyll11. Because these elements are all important to plant growth and are common ingredients in fertilizers, they were used to create a liquid fertilizer in this lab. (Note that only Day 2 of the lab used

What is Phosphorus, and How is it Extracted Phosphorus is a non-metal solid, with atomic number 15, and usually comes in white, red, or black allotropic forms. It is found in phosphates, particularly apatite, which is the most common in Florida. These phosphates lie anywhere from 15-50 feet under the ground, and are only accessible by removing the topsoil in a

clip_image002Outline the role of photosynthesis in transforming light energy to chemical energy (including raw materials needed for this process)

Because of farm fertilizer, an excess quantity of nitrogen and phosphorus can be wash down

There are three primary ways of prospecting Brown phosphate one by land owners: hand mining and by commercial interest. P.55 If phosphate lands are not owned, they can be leased for mining. The miner has a certain time frame to mine and has to give the land owner a % or royalty. The royalty amount depends on the grade of phosphate.

Does Bleach Eliminate Bacteria? Abstract There are many methods used to destroy bacteria and this experiment tests the affects of Clorox bleach on bacteria. It will outline the methods used to determine if bleach could, or should be, used to decrease the amount of bacteria and whether or not this particular method is effective. The experiment will also test whether the levels of phosphorus and phosphatase in the soil are affected.

Phosphorus is used quite often, we use it in many useful ways fo r example, white Phosphorus is used in flares, it is also used in incendiary devices. Red Phosphorus is used in the material struck on the side of the matchbox to light safety matches. Although the largest use of Phosphorus is in fertilizers, this can be a problem that will be addressed in another passage. Phosphorus is also important in the production of steel. Another useful way we use Phosphorus is in detergents which can also be a problem and are started to be phased out in some countries.

Phosphorus has multiple types. Types of phosphorus are white phosphorus, black phosphorus, red phosphorus, violet phosphorus, and elemental phosphorus. Phosphorus has many forms because of the arrangement of bonds. These different types of phosphorus are called allotropes. White phosphorus reacts with oxygen at temperatures below 35 degrees C. The white phosphorus begins to glow. When red phosphorus reacts with oxygen the phosphorus flares bright yellow. White phosphorus is used for rodent poison and military smoke generation. Scientists are figuring out how black phosphorus is used for optical communication. Red phosphorus is used in matches even though it is harmless. Violet phosphorus is connected to Red phosphorus and the element phosphorus.

Plant foods contain three essential nutrients that are not readily available from soils. These are soluble compounds of nitrogen, phosphorus, and potassium. A typical label on a plant food will have a set of numbers such as 15-30-15. These numbers mean that the plant food is guaranteed to contain at least 15% nitrogen, 30% phosphorus (expressed as P2O5) and

Phosphates PO4-3 are formed from this element. Phosphates exist in three forms: orthophosphate, metaphosphate (or polyphosphate) and organically bound phosphate each compound contains phosphorous in a different chemical arrangement. These forms of phosphate occur in living and decaying plant and animal remains, as free ions or weakly chemically bounded in aqueous systems, chemically bonded to sediments and soils, or as mineralized compounds in soil, rocks, and

Dipotassium phosphate is a natural supplement that plays a significant part in the recovery of muscles. Phosphorus itself is found in tissues and cells throughout the human body, playing a role which includes the means by which cells use and store energy. Normally, people get more than enough amount of phosphorus in their everyday meal, -- but for someone who doesn’t -- the dibasic potassium phosphate salts can be used as dietary supplements to help cure deficiencies. It is used in products such as evaporated milk, canned meat, bacon, packaged macaroni, noodles, hot cocoa mixes and is also used in some types of cheese. It is a buffer, a solution that resists changes in pH, which helps adjust acidity in chocolate and many other foods.