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28-04-2017, 03:40 AM
An honorable member of the Coffee Shop Has Just Posted the Following:
I am not exactly certain I can pronounce the name of this chemical. Even if I could, I am sure I would have forgotten it a minute.
Why do scientist give such a crazy name to an acid??? To confuse and obfuscate?
Anyway, if you bother to read Wikipedia, here's the link : https://en.m.wikipedia.org/wiki/Ethy...traacetic_acid (https://en.m.wikipedia.org/wiki/Ethylenediaminetetraacetic_acid).
It's short acronym is EDTA.
To summarize the salient parts of the Wikipedia article for purposes of this post:
1. EDTA is a colourless, water-soluble solid.
2. It is widely used in textiles, shampoo, cosmestics, cleaners, pulp and paper and food. YES.. Food!
3. "EDTA is added to some food as a preservative or stabilizer to prevent catalytic oxidative decoloration, which is catalyzed by metal ions".
4. "It has been found to be both cytotoxic and weakly genotoxic in laboratory animals. Oral exposures have been noted to cause reproductive and developmental effects".
I am no chemist nor scientist to decipher what is cytotoxic or genotoxic. Well these two words sound poisonous.
I am sure if I really examine closely the packaging of supermarket food products - frozen food, instant noodles, sauces, condiments, ice cream, can food, buckwheat noodles, etc, surely I can find EDTA in them, maybe masked in different names or variations of it.
In the modern world of food consumerism, I wonder how much of EDTA and other preservatives we are putting inside our body.
For instance, I buy a bowl of fishball noodles. The noodles probably contains EDTA. I request the hawker to add some chili sauce in it. It probably contains EDTA. The fishball probably contains some EDTA as well, if not, some form of equivalent stabilisers and so does the sliced fish cake.
Well, the point I am getting at is this - individual product packaging may state the EDTA amount and is probably within the safe EDTA or stabilizer consumption level set by food and health authoriies in any country.
But when a dish of food is made, whether in a restaurant, hawker centre or home, I am sure taken in totality, we are probably consuming this chemical excessively without even being aware. Or maybe you are a nutcase (which I doubt) and have so much free time to examine every damn packaging of a food product or demand to know what the hawker or chef adds in your food.
Now, repeat after me, so that you will remember this chemical name : Ethyl-en-edi-amin-etet-raa-cetic Acid.
Gosh, I don't even know how to split up the syllables correctly!
Time to go to bed in a thunderstorm. Good night. :)
Click here to view the whole thread at www.sammyboy.com (https://singsupplies.com/showthread.php?243110-Ethylenediaminetetraacetic-Acid&goto=newpost).
I am not exactly certain I can pronounce the name of this chemical. Even if I could, I am sure I would have forgotten it a minute.
Why do scientist give such a crazy name to an acid??? To confuse and obfuscate?
Anyway, if you bother to read Wikipedia, here's the link : https://en.m.wikipedia.org/wiki/Ethy...traacetic_acid (https://en.m.wikipedia.org/wiki/Ethylenediaminetetraacetic_acid).
It's short acronym is EDTA.
To summarize the salient parts of the Wikipedia article for purposes of this post:
1. EDTA is a colourless, water-soluble solid.
2. It is widely used in textiles, shampoo, cosmestics, cleaners, pulp and paper and food. YES.. Food!
3. "EDTA is added to some food as a preservative or stabilizer to prevent catalytic oxidative decoloration, which is catalyzed by metal ions".
4. "It has been found to be both cytotoxic and weakly genotoxic in laboratory animals. Oral exposures have been noted to cause reproductive and developmental effects".
I am no chemist nor scientist to decipher what is cytotoxic or genotoxic. Well these two words sound poisonous.
I am sure if I really examine closely the packaging of supermarket food products - frozen food, instant noodles, sauces, condiments, ice cream, can food, buckwheat noodles, etc, surely I can find EDTA in them, maybe masked in different names or variations of it.
In the modern world of food consumerism, I wonder how much of EDTA and other preservatives we are putting inside our body.
For instance, I buy a bowl of fishball noodles. The noodles probably contains EDTA. I request the hawker to add some chili sauce in it. It probably contains EDTA. The fishball probably contains some EDTA as well, if not, some form of equivalent stabilisers and so does the sliced fish cake.
Well, the point I am getting at is this - individual product packaging may state the EDTA amount and is probably within the safe EDTA or stabilizer consumption level set by food and health authoriies in any country.
But when a dish of food is made, whether in a restaurant, hawker centre or home, I am sure taken in totality, we are probably consuming this chemical excessively without even being aware. Or maybe you are a nutcase (which I doubt) and have so much free time to examine every damn packaging of a food product or demand to know what the hawker or chef adds in your food.
Now, repeat after me, so that you will remember this chemical name : Ethyl-en-edi-amin-etet-raa-cetic Acid.
Gosh, I don't even know how to split up the syllables correctly!
Time to go to bed in a thunderstorm. Good night. :)
Click here to view the whole thread at www.sammyboy.com (https://singsupplies.com/showthread.php?243110-Ethylenediaminetetraacetic-Acid&goto=newpost).