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A saturated water solution, of about 40% formaldehyde by volume or 37% by mass, is called "100% formalin". A small amount of stabilizer, such as methanol, is usually added to suppress oxidation and polymerization. A typical commercial-grade formalin may contain 10–12% methanol in addition to various metallic impurities.
Capsaicin ( 8-methyl-N-vanillyl-6-nonenamide) ( / kæpˈseɪsɪn / or / kæpˈseɪəsɪn /) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
Deliberate cyanide poisoning of humans has occurred many times throughout history. [44] Common salts such as sodium cyanide are involatile but water-soluble, so are poisonous by ingestion. Hydrogen cyanide is a gas, making it more indiscriminately dangerous, however it is lighter than air and rapidly disperses up into the atmosphere, which ...
Unpasteurized juices. Prepared salads (especially with creamy dressings) Raw sprouts. Unwashed fruits and vegetables. While some measures can help make some of these items safer — such as ...
Ethylenediaminetetraacetic acid (EDTA), also called EDTA acid after its own abbreviation, is an aminopolycarboxylic acid with the formula [CH 2 N(CH 2 CO 2 H) 2] 2. This white, water-insoluble solid is widely used to bind to iron (Fe 2+ /Fe 3+) and calcium ions (Ca 2+), forming water-soluble complexes even at neutral pH. It is thus used to ...
MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. [ 2][ 3][ 4] MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. [ 5][ 6]
Acrylamide forms in burnt areas of food, particularly starchy foods like potatoes, when cooked with high heat, above 120 °C (248 °F). [7] Despite health scares following its discovery in 2002, and its classification as a probable carcinogen , acrylamide from diet is thought unlikely to cause cancer in humans; Cancer Research UK categorized ...
Tempe Bongkrek is made by extracting the coconut meat by-product from coconut milk into a form of cake, which is then fermented with R. oligosporus mold. [4] [1] The first outbreak of the Bongkrek poisoning by tempe Bongkrek was recorded by Dutch researchers; however no further research to find the cause of the poisoning was conducted in 1895. [6]