Friday 16 February 2018

Chemicals in fireworks

Chemicals in fireworks
Heavy smog hangs low in the air on Diwali night and a few days after that. The levels of sulphur nitrates, magnesium, nitrogen dioxide increase, and these chemicals are injurious to our respiratory passages. Diwali can be potentially fatal to asthamatics.
The various chemicals in fireworks and their effects -
Sulfur dioxide: Causes wheezing and shortness of breath.
Cadmium: Can cause anemia and damage to kidney and also affect the nervous system.
Copper: Irritates respiratory tract
Lead: Affects the nervous system
Magnesium: Can cause metal fume fever
Nitrate: Can cause mental impairment
Nitrite: Can cause skin problems, eye irritation, and respiratory problems in children.
Increasing pollution on Diwali
Unfortunately, every year, the quantum of air and noise pollution caused due to the bursting of firecrackers increases on Diwali. Firecrackers release pollutants such as sulphur dioxide, carbon dioxide, carbon monoxide etc in the air, which causes ailments like asthma and bronchitis. Last year, the air pollution levels had raised than any other years in past. The 2013 Diwali witnessed, the respirable suspended particulate matter (RSPM) levels at 236.2 microgram per cubic metre during Diwali; while the SOx (oxides of Sulphur) levels of 48.7 microgram per cubic meter during the festival. The NOx (oxides of Nitrogen) 35.3 microgram after the festival.
Celebrate eco-friendly Diwali
Lets us celebrate eco-friendly Diwali this year and save the environment from pollution. Diwali not only marks bursting cracker, but the glittering lights, boxes of sweets, freshly painted homes, exchange of gifts, family reunions. 
SAY NO TO CRACKERS

Chemicals in food processing

Food-Processing-Induced Chemicals

Undesirable chemicals can be formed in certain foods during processing as a result of reactions between compounds that are natural components of the food. In some cases an undesirable chemical may be formed as a result of a food additive being intentionally added to food and reacting with another compound in the food. When foods are heat-processed (baked, deep-fried, etc.), there are reactions that occur between components of the food, resulting in the desired flavour, appearance and texture of the food. However, some of these reactions can lead to the production of undesirable compounds. Similarly, certain storage or processing conditions may allow reactions to occur that otherwise would not. These reactions could generate potentially harmful compounds. Such chemicals can be collectively referred to as food-processing-induced chemicals. Some of these chemical reactions involve naturally-occurring components in the food, while other reactions may involve food additives, ingredients, or food packaging materials that were intentionally used.
In many cases, the presence of processing-induced chemicals in food cannot be avoided; however, understanding the processes by which these products are formed can allow us to optimize or adjust food preparation methods, formulae or processes, thereby reducing or eliminating the formation of such chemicals.
Examples of food-processing induced chemicals include:
What is Health Canada Doing?
Health Canada assesses the risks posed to Canadians by chemicals, such as food-processing-induced chemicals, in food. In support of these risk assessment activities, scientists develop and use analytical methodsto measure the concentrations of certain food-processing induced chemicals in foods; they research and evaluate the toxicity of these compounds, and participate in international assessments of these chemicals. Health Canada scientists conduct research to understand the processes by which these products are formed so that the formation of such chemicals can be reduced or, where possible, eliminated. When necessary, Health Canada sets maximum levels for chemicals in foods.
What Can You do?
Health Canada has provided advice on reducing exposure to acrylamide. The advice may be viewed by clicking on the Acrylamide link listed above and in the Topics Box. Specific advice has not been issued for other food-processing induced chemicals. Health Canada recommends that Canadians consume a variety of foods from each food group included in Eating Well with Canada's Food Guide.
With the development of research in food, Health Canada will continue to provide Canadians with guidance, allowing Canada to limit the occurrence of food-processing-induced chemicals.

Chemicals in agriculture

Table of Contents
  • Part 1: What are the different chemicals used in agriculture?
  • Part 2: Why do farmers use pesticides? What are the issues related to using them?
  • Part 3: How do farmers apply pesticides? (VIDEO)
  • Part 4: Are chemicals such as pesticides used in agriculture safe? For our food? For the environment?
Part 1: What are the different chemicals used in agriculture?
The different types of chemicals used in agriculture are:
  • Herbicides (To kill weeds)
  • Insecticides: (To kill bugs)
  • Fungicides: (To get rid of disease)
  • Soil fumigants, desiccants, harvest aids, and plant growth regulators
  • Natural pesticides: Pesticides are not limited to conventional agriculture. Organic farmers also use a wide variety of natural pesticides to control weeds, insects, and disease. You can learn more about that here.
The term “pesticides” means “to get rid of pests” and refers to all of these groups at once. 80 percent of pesticides in the U.S. are used on the following crops (in order of use): Corn, soybeans, potatoes, cotton, wheat, sorghum, oranges, peanuts, tomatoes, grapes, rice, apples, sugarcane, lettuce, pears, sweet corn, barley, peaches, grapefruit, pecans and lemons.
1-pesticide-use-by-crop
Pesticide usage by crop (Source USDA)
Pesticide use (see chart below) peaked in 1981 and has been on a slow decline ever since. Reasons for the initial rise include no-till agriculture, herbicide resistant crops, and crops like corn and soybeans being planted over more acres. Reasons for the decline include more effective pesticides, better application technology, genetic engineering (GMOs) and new production methods like cover crops. (This is further explained in Part 2)
june14_data-feature_cornejo_fig01

Part 2: Why do farmers use pesticides? What are the issues related to using them?
Part 2 is answered in another one of my blogs that you can read here: Why do farmers use technology like GMOs and pesticides? (Benefits) What are the issues? (Costs)
In summary:
Benefits: Increases yield potential, allows a farmer to farm more acres, protects the soil through no-till and conservation methods
Costs: Weed resistance, greater pesticide use, large companies benefit, environmental concerns
Conclusion: Farmers (both conventional and organic) must use pesticides in order to produce enough food to feed the world. Pesticide use peaked in the 1980’s and will continue to decline as farmers and scientists develop new and more effective methods.

Chemicals in cosmetics

1. phthalates

Phthalates are a group of chemicals that may be disruptive to the endocrine system, which is responsible for hormone production. Such interference can lead to developmental, reproductive, and neurological damage.
The effects of phthalates may be related to their ability to mimic human hormones. A study by the University of Maryland reported that exposure to phthalates could cause reproductive abnormalities and decreased production of testosterone in males, as well as decreased male fertility. Other studies show a link between phthalates and premature delivery and endometriosis in women.
Where would you find phthalates? They’re used to plasticize products, making them more flexible or better able to hold in color and scent. From deodorant to nail polish to scented lip balm, the catch here is that these chemicals can be grouped under and listed as “fragrance.” Companies claim their fragrance formulas as “trade secret,” and thus don’t have to specify on the label which ingredients are included.
Your best bet is to avoid products that list “fragrance” and choose ones that use plant oils and essences to give them the “yum” factor.

2. lead

We know that lead is bad for us. We stopped putting it in our paint, right? So why is it showing up in our foundation, lipsticks, and even whitening toothpaste?
Lead is a proven neurotoxin linked to miscarriage, reduced fertility, and delays in the onset of puberty for females. About seven years ago, the Campaign for Safe Cosmetics found lead in over half of the 33 brands of lipstick they tested. A more recent study by the FDA tested popular brands and found 400 that contained up to 7.19ppm of lead.
It is inevitable that some lipstick ends up making it past the target area and into your belly. For those who wear it regularly, this could harm your health in the long run.
How does lead make it into cosmetics? It isn’t added as an ingredient, but rather makes its way in through contamination. Color additives are some of the most common sources.
The best way to avoid lead is to buy makeup from companies that make products in small batches and avoid contamination, or to buy products colored with fruit and other natural pigments.

3. quaternium-15 and other formaldehyde-releasing preservatives

You may already know that treated wood, such as particleboard, can release formaldehyde, but did you know to watch out for it in your makeup?
When some chemicals break down, they release harmful formaldehyde gas, classified as a known human carcinogen by the U.S. Department of Health and Human Researchers and the International Agency for Research on Cancer.
The main risk is through inhalation. The European Union (E.U.) mandates that formaldehyde-releasing preservatives in cosmetics be labeled as such if they exceed .05%. For those outside the E.U., we have to get savvy with our ingredient vetting.
Look for:
  • DMDM hydantoin
  • BHUT (butylated hydroxytoluene)
  • bronopol
  • diazolidinyl urea
  • sodium hydrozymethylglycinate
  • imidazolidinyl urea
  • methenamine
  • quarternium-15, Quaternium-18, Quaternium-26
Quaternium-15 is one of the more common ones, used in mascara, pressed powders, and eyeliners. In addition to potentially causing cancer, this ingredient can cause skin sensitivities and irritation. It belongs to a class of compounds called quaternary ammonium compounds, or “quats.”
Quats have many uses—as preservatives, surfactants, germicides and conditioning agents. Choose products that use natural alternatives that perform similar functions such as rosemary, honey, tea tree oil, grapefruit seed extract, and vitamin E.

4. peg compounds

Polyethylene glycols, or PEGs, are petroleum-based compounds that are used to thicken, soften, and gelatinize cosmetics, making them a common ingredient in cream-based products. The main issue with PEGs is that they are often contaminated with ethylene oxide and 1,4-dioxane.
Ethylene oxide is a known human carcinogen, potentially harmful to the nervous system and human development. 1,4-dioxane is a possible human carcinogen that can remain in the environment for long periods of time without degrading.
PEG compounds also enhance the penetration of other ingredients into your skin, which is great if these other ingredients are healthy, but not so much if they are harmful. The number next to PEG indicates how many units of ethylene glycol they comprise, such as PEG-4 or PEG-150. The lower the number, the more easily the product absorbs into your skin.

5. butylated compounds (bht, bha)

This is another unhealthy ingredient that’s thrown into our products so we can keep them on our shelves for a longer period of time. BHA and BHT are used as preservatives in dozens of products.
In food:
  • chips
  • baked goods
  • butter
  • meats, sausage, poultry
  • chewing gum
  • vegetable oils
  • beer
In your makeup and skin care products:
  • eyeliners, eye shadows
  • lipsticks, lip glosses,
  • blushes, foundations
  • perfumes
  • moisturizers
  • skin cleansers
  • diaper creams
These chemicals are endocrine disruptors, may induce skin allergies, and are linked to organ, developmental, and reproductive toxicity.
The E.U. prohibits the use of BHA as a fragrance and the European Commission on Endocrine Disruption lists it as a Category 1 priority substance due to evidence that it interferes with hormonal function. No thank you!
There’s evidence that suggests that BHT mimics estrogen, which can throw off hormonal function in both men and women. In some situations, this additive can promote the growth of tumors.
Both BHT and BHA bioaccumulate. Given the wide variety of food and cosmetic products they are used in, accumulation over time could lead to serious health consequences. Avoid these ingredients, and turn to products with natural preservatives instead, like aspen bark extract and vitamin E.

Substance used in medicine

Substances used in medicines and as medicines - synonyms or related words

alcohol

 nounsimilar substance that is found in chemicals and medicines

aloe vera

 nounthe thick liquid from the leaves of a type of aloeusedin medicines and in creams that you use on your skin

baking soda

 nouna white powder used in cooking for making cakes rise while they are baking, and also as a medicine for an upset stomach

balsam

 nouna substance like oil that comes from plants. It has a strong smell and is used in medicines and perfumes.

barium meal

 nounbritish a substance that you swallow before having an x-ray of your stomach

bromide

 nounchemical that is sometimes used as a drug to make people calm or help them to sleep

castor oil

 nountype of oil with a bitter tasteused in medicines in the past

chloroform

 nounclear liquid with a strong smell that makes you become unconscious if you breathe it. It was used in the past in medical operations.

cod-liver oil

 nouna yellow oil made from the liver of cod which people take because it contains a lot of vitamins

echinacea

 nouna plant used in alternative medicine to help your immune system fight illness

hydrocortisone

 nouna hormone (=chemical substance produced in the body) that is used in medicine to treat parts of the body that have become swollen and painful

kaolin

 nouna white clay used for preparing some medicines and for making porcelain (=a hard white substance used for making plates, cups etc)

licorice

the American spelling of liquorice

liquorice

 nounblack substance with a strong flavourused for making sweets and medicines

magnesia

 nounchemical used in medicines

myrrh

 nouna sticky brown substance with a sweet smell used for making perfume, incense, and medicine

nitroglycerine

 nounchemical used for making bombs and some typesof medicine

oil

 nouna thick smooth liquid used in cooking and preparingfood, and in medicines

peppermint

 nouna strong fresh flavour that is obtained from a mint plant and is used in medicines or drinks

ricin

 nouna very poisonous substance that is used in the treatment of cancer and also as a weapon by some terrorists

strychnine

 nounchemical from plants that is used for makingpoison or medicine

witch hazel

 nounliquid used for rubbing on small cuts or injuries

wormwood

 nounbitter plant used in some medicines and alcoholicdrinks
Explore related meanings