to produce natural and artificial flavors, as other food additives at a commercial-scale such as: Natural sweeteners, Artificial sweeteners (neotame, rebiana, thaumatin), Natural and artificial flavors, Starches, Antioxidant, Adipic Acid (most of the adipic acid found in the food supply is synthetic), Propylene glycol alginate (thickening agent: soda pop, salad dressing, ice cream), Food Dye (Food colouring is made of synthetic and natural dyes). Chemical engineers invented the many automated processes needed to concentrate, freeze, dehydrate, and otherwise process such foods. Nitrites and nitrates of sodium and potassium maintains pink color in cured meats, and prevents botulism in canned foods. Sorbic acid [E200] and sorbates [E202 for Potassium sorbate ,E203 for Calcium sorbate] prevent mould formation in cheese. Ascorbic acid or vitamin C helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer. Salt retards bacterial growth on cheese and butter.
Pure Food & Drug Act
Insecticides can be toxic to humans. and if used around food, chemicals can enter your food which is unhealthy for the body. Insecticides can be toxic to humans. and if used around food, chemicals can enter your food which is unhealthy for the body.
Except for the fracking fluid manufacturers, no one knows what's in that stuff - which is a huge problem because there could be anything in it.
lysosomes
NO. Never reuse any container for food that has been used for chemical use.
Whats in them is there is beef extract and pool acids used to clean a family pool and chemicals that are fake potatoes
Some methods of food preservation are acidic, like pickling foods and chemicals like benzoic acid are used to keep food fresh.
The production of food from chemicals is called chemosynthesis.
Proteins are useful chemicals that you obtain from food.
agribusiness
As the fungal hyphae expand into the orange, they produce enzymes. These enzymes break down different chemicals in the orange. The degraded chemicals are then absorbed by the hyphae to be used as food.
to either preserve the food or keep it safe from germs, bugs, bacteria,etc. while growing(inorganic)