DEMYSTIFYING ALUMINIUM TOXICITY: To Eat or Not to Eat

Abubakar, M. G.

dc.contributor.author	Abubakar, M. G.
dc.date.accessioned	2024-10-07T12:03:49Z
dc.date.available	2024-10-07T12:03:49Z
dc.date.issued	2020-03-08
dc.identifier.uri	http://hdl.handle.net/123456789/1050
dc.description	Aluminium is the most abundant metallic element, and the third most abundant chemical element in the earth’s crust (Exley, 2003; Krewski et al., 2007; ATSDR, 2008; Gupta et al., 2013). About 8.8% (88 g/kg) of its weight (Frederick and Edward, 2000) is found in the environment as silicates, oxides and hydroxides and as complexes with organic matter (Nayak, 2002). It exists as aluminosilicate composed of aluminium, silicon, oxygen, and in combination with other elements such as sodium and fluorine in rocks (particularly igneous rocks), soil, clays, and gems (Whitney, 2002; Lide, 2005). Aluminium was first produced commercially by Sainte-Claire Deville (1856).	en_US
dc.language.iso	en_US	en_US
dc.publisher	Department of Biochemistry	en_US
dc.relation.ispartofseries	28th Inaugural Lecture;
dc.subject	Department of Biochemistry	en_US
dc.title	DEMYSTIFYING ALUMINIUM TOXICITY: To Eat or Not to Eat	en_US
dc.type	Other	en_US