Sentences with phrase «diacetyl butandione»

Represented companies in cases involving claims of «bronchiolitis obliterans syndrome» (otherwise referred to as «popcorn lung») allegedly caused by the naturally - occurring chemical diacetyl.

BASF Corporation supplied diacetyl to Flavorchem at various points in the 1990's and 2000's.

Mold, asbestos, benzene, diacetyl, heavy metal, and other chemical exposures in residential and commercial settings.

BASF appealed on three questions: whether the trial court erred in granting a directed verdict to the plaintiff on a statute of limitations defense, whether the plaintiff showed sufficient proof that diacetyl provided by BASF caused his injuries, and whether the court improperly instructed the jury about BASF's duty to warn of diacetyl's hazards.

Solis alleged that the materials safety data sheets (MSDSs) provided to Flavorchem by BASF for diacetyl did not disclose studies from the 1990's showing the respiratory risks associated with the chemical.

His job duties, according to the court's opinion, often involved working with or near butter flavorings containing the chemical diacetyl.

A recent study also found a link between diacetyl and a brain protein believed to contribute to Alzheimer's disease.

Egilman, an associate professor at Brown University, is said to be the the leading voice for a connection between lung disease in popcorn consumers and diacetyl vapors released by opening a bag of microwave popcorn.

Similarly, the diacetyl chemical used in the popcorn itself is linked to causing both lung damage and cancer (3).

While consumer knowledge prompted many manufacturers to phase this chemical out of their products, most diacetyl replacements are very similar and may also damage lungs.

This study found that diacetyl caused its notorious respiratory problems by increasing oxidative stress.

We evaluated the relation between exposures and health - related outcomes by analyzing the rates of symptoms and abnormalities according to current and cumulative exposure to diacetyl, the predominant ketone in artificial butter flavoring and in the air at the plant.

Next, many brands utilize an artificial flavoring called diacetyl that is an alternative to butter.

This health scare, described by MedicineNet.com as «a serious and irreversible condition in which the tiny air sacs in the lungs become scarred», was caused by a compound named diacetyl that gives the popcorn its buttery aroma.

Additionally, popcorn that is butter - flavored almost always include a chemical called diacetyl (DA), which studies have found to break down the layer of cells that protects the brain.

The chemical diacetyl, used for adding the fake butter flavor to microwave popcorn has been found to cause a life - threatening and irreversible lung disease known as «popcorn lung» in workers who inhaled the substance.

There has also been a suggested link between diacetyl and Alzheimer's disease.

In response to the «popcorn lung» studies, manufacturers have started replacing diacetyl with another toxic chemical called 2,3 - pentanedione (PD).

One ingredient in artificial butter flavoring, diacetyl, has been linked to Alzheimer's disease.

«Still, we know sufficiently little about nutrition and the cumulative effects of food science that some aren't so convinced (of course, there is also the threat of any harmful substances present getting released upon cooking, such as the diacetyl blamed for «popcorn lung.»)

In food plants, diacetyl — a flavoring agent used in microwave popcorn and some packaged snacks — has been linked to a sometimes deadly disease called bronchiolitis obliterans, a close relative of COPD.

When the team blocked the three secondary neuron pairs and ran the experiment again, adults began to behave like adolescents toward diacetyl, suggesting that adult behavior results from combinations of neuronal inputs.

What the scientists saw surprised them: Adolescent worms meandered and took their time getting to the diacetyl, if they got there at all; adult worms made a beeline for it.

To observe behavioral variation between adult and adolescent worms, the Salk team placed the animals in the center of a dish with a drop of diacetyl on one side, and a neutral odor on the other.

For instance, both worms and people respond to the smell of the chemical diacetyl, known to humans as «buttered popcorn smell,» which is present in a number of foods, including ones in the C. elegans diet.

Inhaled diacetyl, the chemical that gives microwave popcorn its sinful buttery flavor, is suspected to gradually inflame and scar the lungs» tiny air sacs, making it increasingly difficult for sufferers to exhale.

Four major popcorn manufacturers quickly announced they would phase out diacetyl.

Substances like vanillin, diacetyl, and furfural, which are produced in the fermentation and ageing of beers and spirits, contribute significantly to their flavors.

Johnson & Johnson says it removed DEP, the phthalate most commonly used in fragrance and other cosmetics, and other phthalates from all products, and they announced that their fragrances wouldn't contain animal - derived ingredients, nitromusks and polycyclic musks, tagetes, rose crystal and diacetyl.

But diacetyl is a very common, smooth, slippery, butter - butterscotch flavor, and it occurs naturally quite often in spoiled fruit juice and overfermented beer.

«Do dicarbonyls in general have similar effects as diacetyl?»

Here's an example of one important compound found in beer, diacetyl.

During this time, the yeast, which is essentially starved, consumes diacetyl in order to produce energy.

We do NOT use MSG, diacetyl, or any other artifical flavor or enhancer in any of the Melt products — because ALL Melt products are certified organic, diacetyl, MSG, etc are BANNED substances so they are not allowable (and we certainly don't want to use them!).

ALL Melt products are certified organic, so chemicals and artificial flavors like diacetyl are BANNED and not allowable (and we certainly don't want to use them!).

Dependent on the type of lactic acid bacteria used carbon dioxide, acetic acid, diacetyl, acetaldehyde and several other substances are formed in the conversion process, and these give the products their characteristic fresh taste and aroma.

This is because the acid in the recipe curdles the protein in the soy milk and produces butter flavors (probably diacetyl, among others) as part of a chemical reaction.

Cargill Texturising Solutions has developed an alternative for monoglycerides and diacetyl tartaric acid esters of mono and diglycerides (DATEM), which... Read More...

Additionally, we do not use diacetyl or anything like it in MELT Organic spreads.