The ores used in making iron and steel are iron oxides, which are compounds of iron and oxygen. The major iron oxide ores are hematite, which is the most plentiful, limonite, also called brown ore, taconite, and magnetite, a black ore.

The three main raw materials used to make pig iron (which is the raw material needed to make steel) for primary steel production in a blast furnace are the processed iron ore, coke (residue left after heating coal in the absence of air, generally containing up to 90% carbon) and limestone (CaCO3) or burnt lime (CaO).

98% of mined iron ore is used to make steel. As iron occurs only as iron oxides in the earth’s crust, the ores must be converted, or ‘reduced’, using carbon. The primary source of this carbon is coking coal. Coal is a key raw material in steel production.

An element that does not change its weight or mass when it is turned into the finished product. It contains no impurities that are burnt off or removed so the weight will remain the same.

There are two main types of raw materials: direct and indirect. Direct materials are unprocessed resources that can be specifically traced to an end product.

For primary raw materials these are: beef, lamb and venison, pork, poultry, game, fish and shellfish, dairy, eggs, fruit, vegetables and salad crops and flowers and plants and for traded commodities these are: tea and coffee, palm oil, soy and cocoa.

Metallic raw materials are usually produced in two steps. First, the crude ore is processed to increase the concentration of the desired metal; this is called beneficiation. Typical beneficiation processes include crushing, roasting, magnetic separation, flotation, and leaching.

Explanation: Not washing your utensils properly may affect your health, the bacteria or germs is still there that you may intake because the utensils aren’t thoroughly washed.

Raw materials play an important role in the production process to a great extent as the success of the economy of a country is determined by the amount of natural resources held by a country within its borders. A country holding ample amount of natural resources does not require importing of as many raw materials.

Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color. Some publications distinguish the use of salt alone as salting, corning or salt curingand reserve the word curing for the use of salt with nitrates/nitrites.

Today, potassium nitrate and sodium nitrite (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for the oxygen, thus turning myoglobin red.

EQUIPMENT AND SUPPLIES: Meat, salt, sugar in some cases, and a salting box SALTING MEAT Dry Cure Rub: 8lbs salt and 3 lbs sugar, 2 oz sodium nitrate and ½ oz sodium nitrite For Pork : Use 1 oz of the cure mixture per each pound of meat.

There are three main salting methods: kench salting, pickle curing and brining.

Introduction to Curing and Smoking Salt inhibits most spoilage by reducing the amount of water available for microbial growth. Salting as a means of preserving foods antedates written history. Smoking meat imparts an attractive and appealing sensory property, in addition to preserving meats.