CHEM 181 Lecture Notes - Lecture 6: Canadian Food Inspection Agency, Morpholine, Safrole

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Ariel Fenster

Document Summary

Potential able to apply wax. converted by the body to nitroso-morpholine. cancerogen. ** added wax to replace natural wax that is removed during washing and to help prevent moisture loss. Morpholine as used in apple coating does not represent a risk to human health health canada. Worrying about nitro-morpholine is like worrying about nitrates in cabbage. Many fruits and vegetables have a wax coating added to help prevent moisture loss, to protect the produce from bruising during shipping and to increase the shelf life. Canadian food inspection agency (cfia) = fda of canada. Romans: lead acetate in wine to make sweeter. Middle ages: copper salts to make veggies greener & more appealing. 18-19th century: add caso4 plaster of paris in flour to extend the flour. Cassava roots and lima beans: contain cyanide compound. Need to make sure these foods are properly prepared. Sassafra, sold in health food stores, leaves contain safrole = potential carcinogen.