copper

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Related to Element 29: Element 28, Element 30, Element 36

copper

 (Cu) [kop´er]
a chemical element, atomic number 29, atomic weight 63.54. (See Appendix 6.) It is necessary for bone formation and for the formation of blood because it occurs in several oxidative enzymes including one involved in the transformation of inorganic iron into hemoglobin. There is little danger of deficiency in ordinary diets because of relatively abundant supply and minute daily requirements. Excessive copper in the body can be toxic, with vomiting, jaundice, hypotension, and sometimes coma; this may occur with excessive intake of medicinal copper salts or in metabolic conditions such as Menkes' syndrome or Wilson's disease.
copper 67 a radioisotope of copper, atomic mass 67, with a half-life of 2.58 days; used in radiotherapy as well as for imaging, tracer kinetic studies, and dosimetry.

cop·per (Cu),

(kop'er),
A metallic element, atomic no. 29, atomic wt. 63.546; several of its salts are used in medicine. A bioelement found in a number of proteins.
[L. cuprum, orig. Cyprium, fr. Cyprus, where it was mined]

copper

(kŏp′ər)
n.
A ductile malleable metallic element with atomic number 29 that is a component of various enzymes, is used in its salt forms as an astringent, deodorant, and antifungal, and whose radioisotope is used in brain scans and for diagnosing Wilson disease.

copper

Biochemistry
A metallic element (atomic number 29; atomic weight 63.56) that is an essential trace mineral linked to key metabolic reactions, including in iron absorption and metabolism, and the formation of red blood cells and nerves; it is present in mollusks, organ meats, nuts, legumes and seeds.
 
Homeopathy
Cuprum met, see there; Cuprum metallicum.

copper

A metallic element–atomic number 29; atomic weight 63.56; it is an essential trace mineral, and required in certain metabolic reactions–eg, iron absorption and metabolism, and formation of RBCs, nerves

cop·per

(Cu) (kop'ĕr)
1. A metallic element, atomic no. 29, atomic wt. 63.546; several of its salts are used in medicine.
2. A bioelement found in a number of proteins.
[L. cuprum, orig. Cyprium, fr. Cyprus, where it was mined]

cop·per

(kop'ĕr)
A metallic element; several of its salts are used in medicine.
[L. cuprum, orig. Cyprium, fr. Cyprus, where it was mined]

Patient discussion about copper

Q. where I can have copper in my diet? I am having arthritis and recently I heard that copper can reduce some pain, from where I can have copper in my diet?

A. Oysters and other shellfish, whole grains, beans, nuts, potatoes, and organ meats (kidneys, liver) are good sources of copper. Dark leafy greens, dried fruits such as prunes, cocoa, black pepper, and yeast are also sources of copper in the diet. be careful in large amounts, copper is poisonous.

More discussions about copper