STSE Project

Names: Gem/Hana

  1. Physical properties:

Monosodium glutamate is an additive used to enhance the flavor of the food. This white substance is the sodium salt of L-glutamic acid, an amino acid that occurs naturally in food.  Also known as MSG. it has a savoury taste, adding onto the four basic tastes (salt, sweet, sour and bitter). It is a white powder with a melting temperature of 225°C and is very soluble in water.

Molecular Mass:169

Density :1.62 g/cm³

  1. Chemical properties:

IUPAC name: Sodium 2-Aminopentanedioate

Molecular Formula: C5H8NO4Na

 

Positive impact

The benefits of adding monosodium glutamate to food is an extra burst of flavor. It also permits cooks to reduce the amount of table salt

Negative impact 

Monosoduim glutame  is a toxic substance. and ingesting toxin can cause:

diabetes

adrenal gland malfunction

seizures

high blood pressure

excessive weight gain

stroke and other health problems.

3. Ways to lessen thier impact

-Carefully read product labels at the market. Avoid the products with MSG in their ingredients.

At restaurants, ask if they serve dishes containing MSG.

Avoid fast foods. Most use MSG in their fries and drinks to enhance the flavor and to get you addicted to their foods.

Reference

Monosodium Glutamate. (n.d.). Retrieved October 04, 2016, from http://www.chm.bris.ac.uk/motm/msg/msgh.htm

MSGdish Blog – the Dish on All Things MSG. (n.d.). Retrieved October 04, 2016, from http://www.glutamate.org./

Common menu bar links. (2008). Retrieved October 04, 2016, from http://www.hc-sc.gc.ca/fn-an/securit/addit/msg_qa-qr-eng.php

 

@. (2014). The Harmful Effects of Monosodium Glutamate (MSG). Retrieved October 04, 2016, from http://www.globalhealingcenter.com/natural-health/harmful-effects-of-monosodium-glutamate-msg/

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