Copper

Copper







Want to learn about a very basic element that you are extremely grateful for (but might not know it)?

I'm sure you do. This element is copper, atomic number 29 on the periodic table of elements. It is a metal known for its malleability and conduciveness, perhaps one of the first metals to be used by humans. It is found in deposits around the world which are mined and then used in many products such as wiring in electronics (which include your precious cell phones and video games), piping, heating, and alloys such as bronze (Lewis, 2001; Considine, 2005).

Something else you probably didn't know about copper is that we actually use this stuff in our bodies! Copper naturally occurs in our environment in the soil, our water, and the food we eat, which our bodies use to transfer enzymes in energy cells. However, we only require about 1.2 milligrams per day, and if we absorb too much, it can become toxic and cause all sorts of health problems ranging from dizziness and headaches to kidney damage among other things. Also, high concentrations of copper in the environment can limit plant growth or be detrimental to farmland and animals (RSC, 2016; Lenntech, 2016).

Some people out there don't like how we get copper through mining. The process of mining can be bad for our environment if something goes wrong, and people often worry about the waste created from mining seeping into our rivers and lakes. Also, the increased retrieval of copper through mining and its use in so many products has caused large concentrations to be present in certain areas which would cause some of the environmental problems I mentioned before. These are legit concerns, but as long as the proper measures are taken to ensure that everything is kept clean and tidy, and that waste is disposed of in a safe manner, this shouldn't be too much of a problem, as we certainly need copper for many everyday products that we use (Jamasmie, 2015; Shaw, 2009).

Some alternatives for copper in products that we use include, other types of wiring, such as fibre optic cables, or different kinds of piping, but copper still has a distinct advantage in many products as it is so conducive and malleable (Pindar, 2015).

We can see that copper is very important. It is used in plenty of our everyday products, and our bodies also need it. Yet, it can be dangerous to retrieve it or if it gathers in large concentrations, but overall, we still need it in the world we live in, though we should still be aware of how it affecting the world around us.

References

Considine, G. D. (2005). Van Nostrand’s Encyclopedia of Chemistry 5th ed. John   Wiley & Sons. Hoboken, New Jersey.

Jamasmie, C. (2015). Reopening of controversial Spanish copper mine sparks heated debate. Mining.com.   http://www.mining.com/reopening-of-controversial-spanish-copper-mine-sparks-heated-debate-97872/

Lenntech (2016). Copper (Cu) – Chemical Properties, Health and Environmental   Risks. Online.   http://www.lenntech.com/periodic/elements/cu.htm

Lewis, R. J. (2001). Hawley’s Condensed Chemical Dictionary 14th ed. John Wiley & Sons. New York, New York.

Pindar, J. (2015). Is this the end of copper? Alternatives to copper cable. Webro. http://www.webro.com/alternatives-  to-copper-cable/

Royal Society of Chemistry (2016). Copper – Element Information, properties and Uses |Periodic Table. Online.   http://www.rsc.org/periodic-table/element/29/copper

Shaw, C. (2009). Copper Controversy. Capitol Report. Saint Paul Legal Ledger. Online.   http://www.sosbluewaters.org/Copper%20controversy.pdf

Monosodium glutamate

Chinese food- you love it, I love it, everybody loves it. But what it is it about the food that makes you come back for more? Monosodium glutamate is a chemical compound that gives something an irresistible, savoury flavour called ‘umami’ and it’s commonly found in Chinese cuisine, Doritos, and other guilty pleasures that you can’t get enough of. But what is it exactly? Before we can understand that we have to learn a bit about glutamic acid.

Glutamic acid is one of twenty amino acids, the building blocks of proteins. In 1908, a man by the name of Kikunae Ikeda discovered that it was glutamic acid that gives off the umami taste and can be found in things like tomatoes, mushrooms, and cheeses1. So now to mass produce the amino acid we get a certain species of bacteria to break down some sugars and then we can collect the glutamic acid they produce2. Mix some sodium hydroxide with it then heat it up and now you’ve got yourself some nice MSG crystals just waiting to be shipped out all over the world2.

MSG can bring the taste of a dish to another level but the chemical does have some controversy behind it. Maybe you’ve eaten some Chinese food once and felt a little shaky afterwards, perhaps feeling a headache or even a burning sensation. Don’t worry, you’re not crazy. You’re experiencing what’s known as ‘Chinese restaurant syndrome’ (and yes, you read that right). Back in the 1960s, Robert Ho Man Kwok wrote a letter describing how he was feeling these same symptoms after eating Chinese food and then had the letter published by a medical journal3. Ever since, people have been talking about the dangers of eating MSG, with some scientists saying it can cause things like brain damage and other scary stuff3. What’s interesting is that MSG has never been proven to cause Chinese restaurant syndrome symptoms (say that 10 times fast). Big tests have been done that show that even in people who say eating MSG makes them sick, they don’t react to the chemical consistently1,2,3. And those studies that say MSG can harm you? A lot of them had some problems that don’t really make them reliable3.

So, is it safe to eat MSG? If you’re someone who does feel sick after eating food that has the chemical in it, it’s probably not a good idea to keep eating it. If you’re not someone who is sensitive to MSG then congratulations, eat the food at your own leisure. With or without MSG, Chinese food is still pretty darn good.

References

1. Baines, D., Seal, R. (2012). Woodhead Publishing Series in Food Science, Technology and Nutrition: Natural Food Additives, Ingredients and Flavourings. Cambridge, GB: Woodhead Publishing. Retrieved from http://library.mtroyal.ca:2294
2. Newton, D. E., Weisblatt, J., Schlager, N. (2006). Chemical compounds. (7th ed.) Detroit: UXL. Retrieved from http://library.mtroyal.ca:2200/ps/i.do?p=GVRL&sw=w&u=mtroyalc&v=2.1&it=aboutJournal&id=GALE|5KMY
3. Tu, C. (2014). Is MSG bad for your health? Retrieved October 23rd, 2016, from http://www.sciencefriday.com/articles/is-msg-bad-for-your-health/

Picture: http://heydrscott.com/all-about-msg-what-is-monosodium-glutamate/