General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsDo people like eating a chemical found in caulk, glue and carpeting?
There are a LOT of chemicals used both in food and industrial products. Salt is used to make sodium hydroxide and chlorine gas, acetic acid is used to make hundreds of different plastics, lye is used to make grits...azodicarbonamide fucks up the environment less than other foam-blowing agents, which is why it's so popular. Turns out it's not legal for food use in Europe because the pure powder is a respiratory sensitizer, and the European Community (which has great worker-safety laws) doesn't want to force bakers to buy the kind of personal protective equipment you need to safely handle it.
If you don't want to eat this, I support that; running around screaming "OMG THEY USE THIS IN YOGA MATS!!!" is a bit counterproductive because there are so many chemicals used in food that also wind up in products.
Scootaloo
(25,699 posts)Yup, good ol' calcium sulfate - gypsum - is used as the coagulant in most varieties of tofu.
jmowreader
(50,529 posts)It's in bread and beer too...and most calcium supplements.
Scootaloo
(25,699 posts)jberryhill
(62,444 posts)I guess next you are going to tell me that Milk of Magnesia isn't really milk.
Scootaloo
(25,699 posts)eppur_se_muova
(36,247 posts)a Greek toponym, derived from the tribal name Magnetes
Magnesia (regional unit), the southeastern area of Thessaly in central Greece
Magnesia ad Sipylum, a city of Lydia, now Manisa in Turkey
Magnesia on the Maeander, an ancient Greek city in Anatolia
Magnesia Prefecture, a former prefecture of Greece
Magnesia, a mythical city-state in Plato's Laws
The element magnesium is named after magnesia, not the other way around.
http://en.wikipedia.org/wiki/Manganese#History
Viva_La_Revolution
(28,791 posts)duh.
mike_c
(36,269 posts)The anti-science is strong around here, young Skywalker.
(Just in case it needs to be said, I'm not criticizing your OP, I'm agreeing with it. Sarcastically.)
Igel
(35,274 posts)Once had a student claiming that she was a Xian.
And her body was most definitely *not* made up of atoms and molecules. Only things were made of atoms, not people.
Really. And we stress out over fundie rejection of evolution?
Or the very much non-fundie girl who wanted to be a science teacher. Then during a standardized test review, when she was 17, it was mentioned that females produce eggs and males produce sperm.
"No way! I thought I made sperm! You mean I make eggs?"
I fear for my country's future.
alittlelark
(18,890 posts)I have very little chemical science education in my Anth BS (almost 30 years ago)...
But I KNOW that chemicals interact w/ each other in ways that are not researched because they are not profitable to research.
W/O a profit motive there is no research - aside from universities years from now.....(possibly too late...)
RC
(25,592 posts)what we call water is a chemical also.
ElboRuum
(4,717 posts)It's in everything!!111!1111!eleventy-one!!1
RC
(25,592 posts)People get killed by that stuff all the time. You'd think they'd learn after a while.
liberal_at_heart
(12,081 posts)rrneck
(17,671 posts)What Einstein Kept Under His Hat: Secrets of Science in the Kitchen
Robert L. Wolke received his B.S. in Chemistry from the Polytechnic Institute of Brooklyn (now Polytechnic Institute of N.Y.U.) and his Ph.D. in Nuclear Chemistry from Cornell University. He has taught chemistry(in Spanish)at the University of Puerto Rico and the Universidad de Oriente in Venezuela, and is now professor emeritus of chemistry at the University of Pittsburgh.
His books include Impact: Science on Society; Chemistry Explained; What Einstein Didn't Know; What Einstein Told His Barber; What Einstein Told His cook (nominated for both the James Beard Foundation's and the IACP's awards for best technical or reference book), and What Einstein Told His Cook 2 (also James Beard and IACP nominees). Further Adventures in Kitchen Science. His four "Einstein" books have been translated into more than 20 languages.
From1998 to 2007 he wrote a food science column (Food 101) for the Washington Post. His journalism awards include the James Beard Foundation's award for best newspaper column, the IACP's Bert Greene Award for best newspaper food writing, plus several awards from the Association of Food Journalists and the National Society of Newspaper Columnists. In 2005 he won the American Chemical Society's Grady-Stack Award for Interpreting Chemistry for the Public.
His extracurricular activities have included stand-up comic monologues and consulting for UNESCO in Bangladesh.
SidDithers
(44,228 posts)Sid
el_bryanto
(11,804 posts)But I used Apple Cider Vinegar so that's completely different.
Bryant
jmowreader
(50,529 posts)el_bryanto
(11,804 posts)Warren DeMontague
(80,708 posts)frwrfpos
(517 posts)I fully support your right to eat cancer causing agents that have been banned except in this country. Please by all means eat as much as you want every day. Eat twice the daily allowance