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3-MCPD
3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is an organic chemical compound with the formula HOCH2CH(OH)CH2Cl. It is a colorless liquid. It is a versatile multifunctional building block. The compound has attracted attention as the most common member of chemical food contaminants known as chloropropanols. It is suspected to be carcinogenic in humans. It is produced in foods treated at high temperatures with hydrochloric acid to speed up protein hydrolysis. As a byproduct of this process, chloride can react with the glycerol backbone of lipids to produce 3-MCPD. 3-MCPD can also occur in foods that have been in contact with materials containing epichlorohydrin-based wet-strength resins which are used in the production of some tea bags and sausage casings. In 2009, 3-MCPD was found in some East Asian and Southeast Asian sauces such as oyster sauce, Hoisin sauce, and soy sauce. Using hydrochloric acid is far faster than traditional slow fermentation. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chloropropanol
Chloropropanols are chlorohydrins related to propanol There are two isomers of propanol. *1-Propanol, ''n''-propanol, or propan-1-ol : CH3CH2CH2OH, the most common meaning *2-Propanol, Isopropyl alcohol Isopropyl alcohol (IUPAC name propan-2-ol and also called isopropanol or 2-propanol) is a c ...s containing chloride functional group. Eight isomers are possible. Two of these derivatives, 1,3-dichloropropanol (1,3-DCP) and 3-chloropropane-1,2-diol (3-MCPD), are carcinogenic contaminants in processed foods. Several isomers are encountered in industrial chemistry. Monochloropropanols: * 2-Chloro-1-propanol * 3-Chloro-1-propanol * 1-Chloro-2-propanol Dichloropropanols: * 1,2-Dichloropropanol * 1,3-Dichloropropanol (1,3-DCP) Chloropropanediols: * 3-Chloropropane-1,2-diol (3-MCPD) * 2-Chloropropane-1,3-diol {{chemistry index ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1,3-dichloropropane-2-ol
1,3-Dichloropropan-2-ol (1,3-DCP) is an organic compound with the formula HOCH2CHClCH2Cl. It is a colorless liquid. It is an intermediate in the production of epichlorohydrin. 1,3-DCP is a believed to be a carcinogen and mutagen. The International Agency for Research on Cancer classifies it as a Group 2B carcinogen ("possibly carcinogenic to humans"). Along with 3-monochloropropane-1,2-diol (3-MCPD), 1,3-DCP is found in some Asian style sauces such as soy sauce and oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick .... References {{DEFAULTSORT:Dichloropropan-2-ol, 1, 3- Secondary alcohols Organochlorides IARC Group 2B carcinogens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thickened with corn starch. Some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark.BigOven Food DictionaryOyster sauce' It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine. Production Oyster sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Sea-water, salt and/or soy could be added. Today, many shortcuts have been made to create a similar flavor more quickly and at reduced cost. Oyster sauces today are usually made with a base of sugar and salt and thickened with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Bag
A tea bag, or the compound teabag, is a small, porous, sealed bag or packet, typically containing tea leaves or the leaves of other herbs, which is immersed in water to steep and make an infusion. Originally used only for tea ('' Camellia sinensis''), they are now made with other tisanes ("herbal teas") as well. Tea bags are commonly made of filter paper or food-grade plastic, or occasionally of silk cotton or silk. The tea bag performs the same function as a tea infuser. Tea bags can be used multiple times until there is no extraction left. Some tea bags have an attached piece of string with a paper label at the top that assists in removing the bag, while also displaying the brand or variety of tea. History Tea bag patents date from 1903 when Roberta Lawson and Mary Molaren, of Milwaukee, Wisconsin, were granted US patent 723287 for a Tea Leaf Holder, which they had filed for in 1901. US patent 723287 was issued on MAR. 24, 1903 to R. G.LAWSON & M. McLAREN for a 'novel t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Compound
In chemistry, organic compounds are generally any chemical compounds that contain carbon-hydrogen or carbon-carbon bonds. Due to carbon's ability to catenate (form chains with other carbon atoms), millions of organic compounds are known. The study of the properties, reactions, and syntheses of organic compounds comprise the discipline known as organic chemistry. For historical reasons, a few classes of carbon-containing compounds (e.g., carbonate salts and cyanide salts), along with a few other exceptions (e.g., carbon dioxide, hydrogen cyanide), are not classified as organic compounds and are considered inorganic. Other than those just named, little consensus exists among chemists on precisely which carbon-containing compounds are excluded, making any rigorous definition of an organic compound elusive. Although organic compounds make up only a small percentage of Earth's crust, they are of central importance because all known life is based on organic compounds. Living t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood–brain Barrier
The blood–brain barrier (BBB) is a highly selective semipermeable membrane, semipermeable border of endothelium, endothelial cells that prevents solutes in the circulating blood from ''non-selectively'' crossing into the extracellular fluid of the central nervous system where neurons reside. The blood–brain barrier is formed by endothelial cells of the Capillary, capillary wall, astrocyte end-feet ensheathing the capillary, and pericytes embedded in the capillary basement membrane. This system allows the passage of some small molecules by passive transport, passive diffusion, as well as the selective and active transport of various nutrients, ions, organic anions, and macromolecules such as glucose and amino acids that are crucial to neural function. The blood–brain barrier restricts the passage of pathogens, the diffusion of solutes in the blood, and Molecular mass, large or Hydrophile, hydrophilic molecules into the cerebrospinal fluid, while allowing the diffusion of Hydr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemosterilant
A chemosterilant is a chemical compound that causes reproductive sterility in an organism. Chemosterilants are particularly useful in controlling the population of species that are known to cause disease, such as insects, or species that are, in general, economically damaging. The sterility induced by chemosterilants can have temporary or permanent effects. Chemosterilants can be used to target one or both sexes, and it prevents the organism from advancing to be sexually functional. They may be used to control pest populations by sterilizing males. The need for chemosterilants is a direct consequence of the limitations of insecticides. Insecticides are most effective in regions in which there is high vector density in conjunction with endemic transmission, and this may not always be the case. Additionally, the insects themselves will develop a resistance to the insecticide either on the target protein level or through avoidance of the insecticide in what is called a behavioral res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Agriculture, Fisheries And Food (United Kingdom)
The Ministry of Agriculture, Fisheries and Food (MAFF) was a United Kingdom government department created by the Board of Agriculture Act 1889 (52 & 53 Vict. c.30) and at that time called the Board of Agriculture, and then from 1903 the Board of Agriculture and Fisheries, and from 1919 the Ministry of Agriculture and Fisheries. It attained its final name in 1955 with the addition of responsibilities for the British food industry to the existing responsibilities for agriculture and the fishing industry, a name that lasted until the Ministry was dissolved in 2002, at which point its responsibilities had been merged into the Department for Environment, Food and Rural Affairs (Defra). On its renaming as the Ministry of Agriculture, Fisheries and Food in 1955, it was responsible for agriculture, fisheries and food. Until the Food Standards Agency was created, it was responsible for both food production and food safety, which was seen by some to give rise to a conflict of interest. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Standards Australia New Zealand
Food Standards Australia New Zealand (FSANZ) (Māori: ''Te Mana Kounga Kai – Ahitereiria me Aotearoa''), formerly Australia New Zealand Food Authority (ANZFA), is the statutory authority in the Australian Government Health portfolio that is responsible for developing food standards for Australia and New Zealand. Description FSANZ develops the standards in consultation with experts, other government agencies and stakeholders; the standards are enforced by state and territory departments, agencies and local councils in Australia, the Ministry for Primary Industries in New Zealand, and the Australian Department of Agriculture, Water and the Environment for food imported into Australia. The recommendations made by the body are open and accountable, and based upon a rigorous scientific assessment of risk to public health and safety. All decisions made by FSANZ must be approved by the Australia and New Zealand Food Regulation Ministerial Council, which is composed of the Health ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
