Arcanyn wrote:
The toxicity of lead comes from the behaviour of the Pb(2+) ion. This, like the ions of many heavy metals, has a very high affinity for sulphur, and as such tends to bind with the sulphydryl (SH) groups in proteins. This alters the shape of the protein, thus rendering it non-functional. As such, lead will pretty much indiscriminately interfere with biochemical reactions and cause cell deaths when vital enzymes are inactivated. Any source of Pb(2+) will be toxic as a result of this. The only exceptions are highly insoluble compounds like PbS, because it is very difficult for the lead ion to be absorbed by the body. Higher valent lead compounds, such as PbO2 found in car batteries, are also toxic due to the ease with which they are reduced to Pb(2+). As for the metal itself, it is fairly unreactive and not particularly toxic in its own right. However, it will react with weak organic acids (such as those on the skin!), to be converted into Pb(2+), which may then be absorbed into the body. The rate of reaction is slow, but with prolonged exposure to metallic lead toxic quantities of Pb(2+) can easily be created. Incidentally, this tendency of lead to react with weak organic acids was what led to many of the cases of lead poisoning in Rome. It was discovered that when vinegar from wine was left for prolonged periods of time in lead pots, that a sweet tasting substance, known as sapa, was produced. Sapa, also known as sugar of lead, or lead acetate (Pb(CH3COO)2), became very popular as an artificial sweetener, and remained so for hundreds of years. Fortunately, artifical sweeters have come quite some way since then, and it is no longer considered fashionable to sprinkle lead on one's corn flakes.
It is a pleasure to have such an intelligent person on this forum. I'll print out your post for my records. This is just so interesting...
So lead Pb(2+) binds to sulphydryl groups in proteins. I wonder if it affects DNA as well as enzymes, hence genetic malformations in children?