CHEM 181 Lecture Notes - Lecture 6: Goitrogen, Salami, Attention Deficit Hyperactivity Disorder

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Harpp

Document Summary

Colouring intro: colours used to make food more appetizing (i. e. in butterball turkey, what is allowed depends on country. In canada, there are 10 synthetic colours (8+2) and 25 natural colours available: 8 are allowed and two are restricted. Caramel: natural food color, used in soft drinks (cola drinks, controversy associated with production of this food coloring. In process, chemical 4-methylimidazole is produced, concern that it is a potential carcinogen for animals. In california, according to proposition 65, any substance that is shown to be potentially carcinogenic must be labelled per say: use different technology that will not produce this chemical to avoid having to label. Butter: color added during winter months, during summer, cows eat outside, eat grass and take in fair amount beta-carotene. In winter, fed hay --> butter no color: no color added, instead feed given to cows during winter contain more beta carotene so milk naturally yellow.