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Ethylene glycol may also be one of the minor ingredients in screen cleaning solutions, along with the main ingredient isopropyl alcohol. Ethylene glycol is commonly used as a preservative for biological specimens, especially in secondary schools during dissection as a safer alternative to formaldehyde. It is also used as part of the water-based ...
Sugar alcohols can be, and often are, produced from renewable resources.Particular feedstocks are starch, cellulose and hemicellulose; the main conversion technologies use H 2 as the reagent: hydrogenolysis, i.e. the cleavage of C−O single bonds, converting polymers to smaller molecules, and hydrogenation of C=O double bonds, converting sugars to sugar alcohols.
Examples include ethane-1,2-diol or ethylene glycol HO−(CH 2) 2 −OH, a common ingredient of antifreeze products. Another example is propane-1,2-diol, or alpha propylene glycol, HO−CH 2 −CH(OH)−CH 3, used in the food and medicine industry, as well as a relatively non-poisonous antifreeze product.
People with food aversions usually have a strong reaction when they see, smell or taste foods they don't like, Boswell says. "Some people will cough, gag or vomit when exposed to these foods," she ...
Ethylene is oxidized to produce ethylene oxide, a key raw material in the production of surfactants and detergents by ethoxylation. Ethylene oxide is also hydrolyzed to produce ethylene glycol, widely used as an automotive antifreeze as well as higher molecular weight glycols, glycol ethers, and polyethylene terephthalate. [14] [15
The most common source of ethylene glycol is automotive antifreeze or radiator coolant, where concentrations are high. [9] Other sources of ethylene glycol include windshield deicing agents, brake fluid, motor oil, developing solutions for hobby photographers, wood stains, solvents, and paints. [9]
Ingram echoes this, saying, “Because comfort foods are often high-fat, high-sugar, low-nutrient foods, we have to think about the long-term consequences of this type of comfort.
They find use as co-emulsifiers, emollients and thickeners in cosmetics and food industry. About 50% of fatty alcohols used commercially are of natural origin, the remainder being synthetic. [1] Fatty alcohol are converted to their ethoxylates by treatment with ethylene oxide: [6] RCH 2 OH + n C 2 H 4 O → RCH 2 (OCH 2 CH 2) n OH