does anyone out there know anything about the safety of Sulfur Dioxide as a food additive?
596854
Hi,\n\nsulphur dioxide is added to foods as a preservative.\n\nIn the UK, and i think by extension the rest of the EU you now have to declare SO2 or similar as an ingredient if it's present at more than 10mg/kg as it can cause allergic reactions in some people.  A campaign group for hyperactive children wants to see it banned and it can bring on asthma attacks in some people (see previous answers).\n\nIt's been used since roman times quite safely so i don't think it's a big concern for 99% of us.
936577
Taking baking soda for heartburn:\nNaHCO3 + HCl----->NaCl + H2O + CO2 (burp!)\n\nSomeone left the cap off the hydrogen peroxide bottle:\n2H2O2--->2 H2O + O2 \n\nRotting eggs near fine silverware:\nH2S + Ag --------> AgS (tarnish) + H2  (sounds dangerous!)\n\nPhotosynthesis (Overall reaction)\n6CO2 + 6H2O--------->C6H12O6 +6O2\n\nThe same person left the cap off the bottle of ammonia:\nNH4OH-------------->NH3 + H2O\n\nGrill them burgers( Propane):\nC3H8 + 5O2-----3CO2 + 4H2O\n\nAction of yeast  on sugar:\nMaking bread or making wine:\nC6H12O6------->C2H5OH  +  CO2   (equation not balanced)\n\nRusting of iron:\n4Fe +3 O2--------->2Fe2O3\n\nHey, that aluminum siding looks old:\n  4Al + 3O2------------2Al2O3
1005864
WTF!!! Thats awesome, I've never heard of such a thing but not only do matches contain sulfur, they also contain potassium chlorate which is used as a pesticide and is to be handled with care when mixing other chemicals, which in better terms could be best understood as to why they would "ingest/consume" them. From what I recall, parents of soldiers and marines here in Texas have special request items such as gatorade, magazines, books, cd's ect. wanted by sons and daughters serving in that country they call "Iraq", and one of the top items requested by many of them was suprisingly dog/cat flea collars. I asked one parent and she mentioned they have a problem with the sand fleas and some other insects and so they wear them around the wrists and ankles to solve that problem and to me that would seem like a more safer and SMARTER alternative than to swallow some chemicals not knowing what could happen to them in years later on in life.
757083
Look at USES\n\nhttp://en.wikipedia.org/wiki/Sulfur_dioxide
648713
It is a heavy, COLORLESS gas with an odor like a struck match. It is toxic and unprotected proximity to it may cause serious harm to health and or death. This gas combines easily with water vapor, forming aerosols of sulfurous acid (H2SO3), a colorless, mildly corrosive liquid. This liquid may then combine with oxygen in the air, forming the even more irritating and corrosive sulfuric acid (H2SO4).
106159
Yes,mixing two or more items together will creat a chemical reaction with alot of different substances. I suggest you read up on what your mixing toghether. Your involed with substacnces that could help creat a recipe for a bomb. I suggest you go back to the kitchen and make a new creation by trying some of your cooking skills until your sure of what your mixing together.
366777
It's not much, but try these two sites:\n\nhttp://en.wikipedia.org/wiki/Antioxidants\n\nhttp://en.wikipedia.org/wiki/Sulfur-reducing_bacteria
302511
It is actually a very strong acid which has a pH value of less than 2...I think it is 0 or 1. Sulphuric acid can cause acid rain which destroys our environment. To recover those destruction, it has an effect in the economy of the place or a country. Besides acid rain, acids react with metal which corrodes them or makes them rusty.. This might lead to more damage of pipes which eventually might burst if there is excess. To repair them also has an economical effect. These are the disadvantages....however, ont he bright side, sulphuric acid can be used to neutralize alkali. this is a way to save the environment and money. However, sulphuric acid can be expensive sometimes...(not sure)..
1116424
Agricultural - In case of agricultural food products, one should see that, any toxic or hazardous chemicals are not the integral part of it. Organic farming ensures the food safety in agriculture. In organic farming naturally mined element like sulfur is allowed but the chemical fertiliser containing toxic heavy metals are not allowed. There are several organic farming codex are available world wide based on the WTO. \n\nIf the food product is from the agricultural produce, the pedigree of the product should be monitored thoroughly. For example, you are preparing mango pulp (mango concentrate) from the mango fruit, you should monitor the type fertilisers are used for producing this mango, under what climatic and soil conditions, the mango is produced, the social status of the labourers in the mango orchards from which the mango is obtained for the production of mango pulp. This is called pedigree of the product. This should be very transparent to the consumer. \nAnother example, if you are processing pork and packing it for marketing, you have to ensure 'good' pedigree to the consumer. For example, how the pig was reared. In what conditions the pigs are reared. Whether the pig experienced sufficient recreation while rearing (for proper protein, enzyme contents etc.) or not? Where it was slaughtered. These are all the pedigree of this product.\n\nFor the milk product, the method of milching is very important (hand milching and machine milching) to show the contamination level by the micro-organisms. \n\nThus for different types of foods, different types of quality control measures have to taken to ensure food safely and product qualilty? You can refer to WTO web-site.
762760
Do we realise the amount of chemical we consume every day with out our knowledge? The movement we started taking factory made food inadvertently we consume various chemicals almost every meal. These chemical are used in food as antioxidants, chelating agents, emulsifiers, flavouring agents, thickening agents, colouring agents etc. These chemicals may be safe, harmful, some others are harmful but only in large quantity, and where as some of them enhance the nutritional value of the food. \n\nArtificial Sweetners\nAcesulfame K: used in baked goods, chewing gum, gelatine desserts, and soft drinks. In experimental animals the bye product of it in large dose is found to effect the thyroid gland. Human data is not available. \nAspartame: this calorie watcher's popular sweetener is used in soft drinks, drink mixes, gelatine desserts, low-calorie frozen desserts, puddings, yoghurt, chewing gum, and also sold as such in different brand names. Allergic reaction and migraine headache are the rare adverse effects. \nCorn syrup: this low nutritious syrup is used in candy, toppings, syrups, snack foods, imitation dairy foods etc. This is derived from dextrose and cornstarch. \nCyclamate: This artificial sweetener is used in diet food since it is low in calories. Even though it directly does not cause any cancer it increase the potency of carcinogen. \nHydrogenated starch hydrolysate: This low calorie sweetener is used in diet foods. Significant intake of this chemical can cause intestinal gas and diarrhoea. \nInvert sugar: This is used mainly in candy and soft drinks. This increases the risk of tooth decay. \nMaltitol: It is used in low calorie foods. It is found to increase flatulence. \nMannitol:- Mannitol is used in low calorie food items and chewing gum. It is safe except when consumed in large quantity. In large quantity it produce diarrhoea. \nSaccharin: This popular low calorie sweetener is used in low calorie products such as fruit juices, drinks, carbonated beverages, canned fruits, fruit butters, jellies etc. It is safe provided it is taken in moderation even though it is known to cause cancer in experimental animals. \nSorbitol: This sweetener is used in low calorie drinks and foods, candy, shredded coconut, and chewing gum. Moderate amounts of sorbitol may have a strong laxative effect and even cause diarrhoea, but otherwise it is safe. \nSucralose: This is used in low calorie food products. Presently it is considered as safe but detail evaluation is required. \n   \nStabilizers:\nAlginate: used in ice cream, cheese, candy, and yoghurt. It is safe for human consumption. \nCarrageenan: used in ice cream, jelly, chocolate milk, infant formula, puddings, milkshakes etc. Food additive quantity of this chemical is safe for human being. \nGelatine: It is used in powdered dessert mixes, yoghurt, ice cream, cheese spreads, beverages. Gelatine is harmless. \nGum: Gum is used in beverages, ice cream, frozen pudding, salad dressing, dough, candy, drink mixes, cheese, including processed cheese, jelly etc. It is a natural substance and safe. \nMethylcellulose: It is used in fruit butters, ice cream, beer, pie fillings, icings, diet foods, candy and jellies. This does not have any adverse effect on human being. \nPectin: It is used in canned fruit, fruit butters, and jellies. It is considered safe for human consumption. \nPotassium Bromate: This flour improver is used in bread and rolls. Consumption of this increases the incidence of cancer. \nStarch: This is used in soups and gravy. It is safe. \n \nWhipping agents:\nCalcium stearoyl lactylate: It is used as whipping agent in dried, liquid, or frozen egg whites and artificial whipped cream. It is also used as dough conditioner in bread dough, cake fillings etc. It is comparatively safe. \nSodium stearoyl lactylate: It is also safe and used in place of calcium stearoyl lactate. \n   \nChelating agents :\nEDTA: It is used in salad dressing, margarine, sandwich spreads, mayonnaise, process
702225
there are 5 ways to prepair MgSo4 \n\n-neutralisation between acid and alkali(but this is espcially for sodium and potassium salt)\n\n-Acid and metal (magnesium and sulphuric acid)\n\n-Acid and metal oxide (magnesium oxide and sulphuric acid)\n\n-Acid and metal hydroxide (magnesium hydroxide and sulphuric acid)\n\n-Acid and metal carbonate (magnesium carbonate and sulphuric acid)\n\nthese methods are especially for soluble salts...
548580
Have a look at the Flavour and Extract Manufacturers Association, web page.\n\nhttp://www.femaflavor.org/index.html
1029176
There is a school of thought that there is no such thing as sulphurous acid, that what is referred to as sulphurous acid is merely a solution of sulphur dioxide in water,\n\nHaving said that, "sulphurous acid" is a mild reductant and might reduce aqua regia, which is a strong oxidant due to the nitric acid content.  In practice, dilution would be more important than than the reduction using sulphurous acid but you could get the effect by bubbling gaseous sulphur dioxide through the aqua regia.\n\nIn point of fact, I have my doubts whether sulphur dioxide would act as a reductant under these conditions; I suspect the kinetics would be very slow.  If it did, you might see reduction of gold to metal or possibly precipitation of gold chloride.
1088875
EXECUTIVE SUMMARY\nThe sulfate ion, SO4^2-, is one of the major anions occurring in natural waters. The majority of sulfates are soluble in water with the exception of lead, barium, and strontium sulfates. Thus, dissolved sulfate is considered to be a permanent solute of water.\n\nThe major health effect observed with sulfate ingestion is laxative action and the cation associated with the sulfate appears to have some effect on the salt's potency as a laxative . Sulfate itself slowly penetrates mammalian cellular membranes and is rapidly eliminated through the kidneys (WHO, 1984a). Pursuant to the Safe Drinking Water Act, the U.S. EPA has proposed Maximum Contaminant Level Goals of either 400 or 500 mg/L to protect infants, and has identified a LOAEL (Lowest-Observed-Adverse-Effect-Level) of 630 mg/L based on diarrhea in infants receiving formula made with high-sulfate water. The Drinking Water Standards of the U.S. Public Health Service recommend that sulfate in water should not exceed 250 mg/L, except when no more suitable supplies are or can be made available. \n\nSulfates can contribute to an undesirable taste in water. The taste threshold for the sulfate ion in water is 300-400 mg/L, and a guidance value of 400 mg/L based on aesthetic quality has been suggested. The current U.S. EPA national Secondary Maximum Contaminant Level for sulfate, based on organoleptic effects, is 250 mg/L.\n\nNo inhalation, or developmental toxicity data were available, and no carcinogenicity data were located.
374732
i think it may be that SO2 will react with water to give sulphurous acid (H2SO3).  This is the common acid found in acid rain.  The concentrated ammonia may be to neutralise the acid should it be formed from the SO2 leak.\n\nPossibly anyway....
653331
As said before you can do the classic baking soda and vinagar, but a more dramatic reaction between sulfuric acid and sugar. Mix concentrated sulfuric acid and sugar in a well ventilated glass beaker or container and the acid will dehydrate the sugar leaving a stack of pure carbon
457264
muggy sulfur or burned vinegar or wet wood...depending on what I ate