Introduction
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Why do we detect Copper?
Copper is a compulsory ingredient in respiratory pigment, and have been identified in many other proteins and enzymes. In 1847, Harless found that copper has a great action in Molluscs, and in 1878 Frederig first separated copper from protein contamination in blood of octopus, and he named it as ceraloplasim. In 1928, Hart’s report said copper is a compulsory element.
According to the study, since copper can effect the absorption of iron, lack of copper will cause neutropenia, osteoporosis and growth retardation, or damage human’s immune system.
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The harm of Copper
Too much copper harms human body. Inhale of high concentration of copper will result in irritation of the nose and throat. Ingesting high concentration of copper also lead to liver and kidney damage. Excess copper causes toxicity and the presenting symptoms include nausea, queasiness, vomit and dirrahea. Other severe symptoms like hematuria, jaundice, and urine oligonucleotide may appear too. Copper poisoning could lead to hemolysis, decrease of hemoglobin and increase of serum lactate dehydrogenase.
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Taiwanese regulation
- Drinking 1.0 ppm
- Cooking oil 0.4 ppm
- Egg 5 ppm
- Drinks 5 ppm
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National regulation
- USEPD request that the concentration of copper in drinking water shouldn’t over 1.3 mg/L.
- US Department of Agriculture suggests people over 8 years old should only take less than 900 mg per day.
- US OSHA demands that in workplace, the concentration of copper in either air or dust should lower than 0.1 mg/m3.
