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Potassium Gluconate
Potassium gluconate is the potassium salt of the conjugate base of gluconic acid. It is also referred to as 2,3,4,5,6-pentahydroxycaproic acid potassium salt, D-gluconic acid potassium salt, or potassium D-gluconate. It contains 16.69% potassium by mass. Thus 5.99 g of potassium gluconate contains 1 g of potassium. It has a density of 1.73 g/cm3. Dietary uses Potassium gluconate is used as a mineral supplement and sequestrant. It is sold over-the-counter as tablets or capsules providing up to 593 mg of potassium gluconate, thereby containing 99 mg or 2.53 milliequivalents of elemental potassium. This is the permissible upper limit for each tablet or capsule of over-the-counter potassium supplements sold in the US. Potassium gluconate is also sold over-the-counter as bulk powder. As a food additive, potassium gluconate is used as an acidity regulator and yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium
Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmospheric oxygen to form flaky white potassium peroxide in only seconds of exposure. It was first isolated from potash, the ashes of plants, from which its name derives. In the periodic table, potassium is one of the alkali metals, all of which have a single valence electron in the outer electron shell, that is easily removed to create an ion with a positive charge – a cation, that combines with anions to form salts. Potassium in nature occurs only in ionic salts. Elemental potassium reacts vigorously with water, generating sufficient heat to ignite hydrogen emitted in the reaction, and burning with a lilac- colored flame. It is found dissolved in sea water (which is 0.04% potassium by weight), and occurs in many minerals such as orthocl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acidity Regulator
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Acidity regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Acidity regulators differ from acidulants, which are often acidic but are added to confer sour flavors. They are not intended to stabilize the food, although that can be a collateral benefit. Acidity regulators are also important for food safety, as incorrect pH can result in bacteria growth. See also * Adipate * List of food additives * Sodium bicarbonate Sodium bicarbonate ( IUP ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Compounds
Potassium is the chemical element with the symbol K (from Neo-Latin '' kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmospheric oxygen to form flaky white potassium peroxide in only seconds of exposure. It was first isolated from potash, the ashes of plants, from which its name derives. In the periodic table, potassium is one of the alkali metals, all of which have a single valence electron in the outer electron shell, that is easily removed to create an ion with a positive charge – a cation, that combines with anions to form salts. Potassium in nature occurs only in ionic salts. Elemental potassium reacts vigorously with water, generating sufficient heat to ignite hydrogen emitted in the reaction, and burning with a lilac- colored flame. It is found dissolved in sea water (which is 0.04% potassium by weight), and occurs in many minerals such as orthoclase, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drugs
A drug is any chemical substance that causes a change in an organism's physiology or psychology when consumed. Drugs are typically distinguished from food and substances that provide nutritional support. Consumption of drugs can be via inhalation, injection, smoking, ingestion, absorption via a patch on the skin, suppository, or dissolution under the tongue. In pharmacology, a drug is a chemical substance, typically of known structure, which, when administered to a living organism, produces a biological effect. A pharmaceutical drug, also called a medication or medicine, is a chemical substance used to treat, cure, prevent, or diagnose a disease or to promote well-being. Traditionally drugs were obtained through extraction from medicinal plants, but more recently also by organic synthesis. Pharmaceutical drugs may be used for a limited duration, or on a regular basis for chronic disorders. Pharmaceutical drugs are often classified into drug classes—groups of related dru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Median Lethal Dose
In toxicology, the median lethal dose, LD50 (abbreviation for " lethal dose, 50%"), LC50 (lethal concentration, 50%) or LCt50 is a toxic unit that measures the lethal dose of a toxin, radiation, or pathogen. The value of LD50 for a substance is the dose required to kill half the members of a tested population after a specified test duration. LD50 figures are frequently used as a general indicator of a substance's acute toxicity. A lower LD50 is indicative of increased toxicity. The test was created by J.W. Trevan in 1927. The term semilethal dose is occasionally used in the same sense, in particular with translations of foreign language text, but can also refer to a sublethal dose. LD50 is usually determined by tests on animals such as laboratory mice. In 2011, the U.S. Food and Drug Administration approved alternative methods to LD50 for testing the cosmetic drug Botox without animal tests. Conventions The LD50 is usually expressed as the mass of substance administered pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System (INS) as determined by the ''Codex Alimentarius'' committee, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World Health Organization
The World Health Organization (WHO) is a specialized agency of the United Nations responsible for international public health. The WHO Constitution states its main objective as "the attainment by all peoples of the highest possible level of health". Headquartered in Geneva, Switzerland, it has six regional offices and 150 field offices worldwide. The WHO was established on 7 April 1948. The first meeting of the World Health Assembly (WHA), the agency's governing body, took place on 24 July of that year. The WHO incorporated the assets, personnel, and duties of the League of Nations' Health Organization and the , including the International Classification of Diseases (ICD). Its work began in earnest in 1951 after a significant infusion of financial and technical resources. The WHO's mandate seeks and includes: working worldwide to promote health, keeping the world safe, and serve the vulnerable. It advocates that a billion more people should have: universal health care cov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joint FAO/WHO Expert Committee On Food Additives
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international scientific expert committee that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). It has been meeting since 1956 to provide independent scientific advice pertaining to the safety evaluation of food additives. Its current scope of work now also includes the evaluation of contaminants, naturally occurring toxicants and residues of veterinary drugs in food. The role of JECFA As the FAO/WTO publication describes, global food safety can be difficult to ensure without international reference standards. While all countries require access to reliable risk assessments of the various chemicals in our food, not all have the resources or the funds available to conduct such evaluations for a large number of substances. Through expert-driven risk assessments JECFA defines the safe exposure levels to chemicals found in food. JECFA p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat on dough remains unclear, presenting evid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (Smoking (cooking), smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, Candy, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through food packaging, packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and exte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt (chemistry)
In chemistry, a salt is a chemical compound consisting of an ionic assembly of positively charged cations and negatively charged anions, which results in a compound with no net electric charge. A common example is Salt, table salt, with positively charged sodium ions and negatively charged chloride ions. The component ions in a salt compound can be either inorganic compound, inorganic, such as chloride (Cl−), or organic chemistry, organic, such as acetate (). Each ion can be either monatomic ion, monatomic, such as fluoride (F−), or polyatomic ion, polyatomic, such as sulfate (). Types of salt Salts can be classified in a variety of ways. Salts that produce hydroxide ions when dissolved in water are called ''alkali salts'' and salts that produce hydrogen ions when dissolved in water are called ''acid salts''. ''Neutral salts'' are those salts that are neither acidic nor basic. Zwitterions contain an anionic and a cationic centre in the same molecule, but are not considered s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Equivalent (chemistry)
An equivalent (symbol: officially equiv; unofficially but often Eq) is the amount of a substance that reacts with (or is ''equivalent'' to) an arbitrary amount (typically one mole) of another substance in a given chemical reaction. It is an archaic unit of measurement that was used in chemistry and the biological sciences (see '). The mass of an equivalent is called its equivalent weight. Formula : ''milligrams to = mg x V / MW'' :: Example for elemental compounds: (mg element / elemental compound mass fraction) x V / MV : '' to milligrams = mEq x MW / V'' Common examples mEq to milligram Milligram to mEq Formal definition In a more formal definition, the ''equivalent'' is the amount of a substance needed to do one of the following: * react with or supply one mole of hydrogen ions () in an acid–base reaction * react with or supply one mole of electrons in a redox reaction. The "hydrogen ion" and the "electron" in these examples are respectively called the "reac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
