Iodine

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Iodine is an element with some interesting characteristics, uses, advantages (and also disadvantages), as well as having some other fascinating information known about it. Iodine has the atomic number 53, and an atomic mass of 126.904. It is solid at room temperature, with a melting point of about 113.5 degrees Celsius, and a boiling point of about 184.4 degrees Celsius. It is also classified as a halogen (a group on the Periodic Table which also includes the elements Fluorine, Chlorine, Bromine, and Astatine) and nonmetal. Iodine is very important in chemistry.
To start with, the element Iodine was discovered in 1811 by a chemist named Bernard Courtois, who was from France. He found this element when conducting experiments on seaweed. In his experiment, he
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First of all, a tincture of Iodine can be used as a disinfectant for wounds. Silver iodide is used in the film for photography. Iodine can also be used in animal feeds and dyes. However, one of the main uses of Iodine is in medicine in relation to the thyroid. The body needs Iodine in order to function properly, but oddly enough, the body is not able to produce it! Therefore, we have to get it through our diets. Iodine is not naturally found in many foods, but is usually added during processing with salt. Without sufficient Iodine, the thyroid is unable to work correctly. The thyroid is forced to work harder, which can cause it to swell. There are also some other consequences to iodine deficiency that are serious. It can cause women to stop ovulating, and also can increase the risk of getting thyroid cancer, and possibly some other forms of cancer as well. Iodine deficiency is a common problem, and to fix this there has been the addition of Iodine in the salt of many foods. Also, there are some other foods that are high in Iodine that can be added to a diet to keep Iodine at the proper levels. Some of these include: kelp, yogurt, cow’s milk, eggs, and strawberries, along with many