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A lady told me not to use hand sanitiser because it contains chemicals. She was trying to convey that the sanitiser was harmful to health. A survey in 2010 in Britain found that 52% of women and 37% of men ask for “chemical-free” personal products. Bombay High Court, in a 2010 taxation legal case, declared that “steam is not a chemical.” Royal Society of Chemistry, in the same year, announced a reward of One Million Pounds, for a product which does not contain a chemical. It has not been claimed by anyone so far. Most people, including some of the educated ones, are ignorant or confused as to the fact that things we use in our homes are made up of chemicals. This book attempts to remove such misunderstanding that chemicals, in general, are bad or toxic...
There is a virtual laboratory of chemicals in the food we eat and the products we encounter every dayat home, at school, and at work. What are these substances and how are they used? How are they helpful? Can they be harmful? Here are fast, hands-on answers to these and other crucial questions about hundreds of chemical substances we come into contact with on a regular basis. From MSG in food to perchloroethylene in dry cleaning, this AZ guide provides clear, no-nonsense information on the use and health effects of hundreds of chemicals found in food, medicines, cosmetics, cleaning solutions, lawn and garden products, and more. Well-organized and easy-to-use, it gives you the help you need to make smarter choices about the products you choosefor yourself and your family. Inside 1,001 Chemicals in Everyday Products you'll find: Entries listing products, uses, precautions, and synonyms Direct answers to over 250 frequently asked questions on everyday chemicals Handy product and chemical synonym indexes A nationwide listing of Poison Control Centers
Everyday chemicals introduces the young reader to the world of chemistry: acids and alkalis , solutions, solids, liquids and gases, heat and chemicals, chemical reactions and oxidation. Step by step projects are also included. Contents: What is a chemical
What is the likelihood that common chemicals such as bisphenol-A, which is found in plastic water bottles, are harming us? Should shoppers be concerned about pesticide residues on fruits and vegetables in the supermarket produce aisle? Are we risking adverse health effects when we use insect repellent that contains DEET or slather on sunscreen? Modern life requires us to navigate an endless sea of chemicals. How do we know whether we need to worry about them? This book is a layperson’s guide to understanding chemical risk. The toxicologist Gerald A. LeBlanc offers a nontechnical overview of the key factors in evaluating whether exposure to chemicals in our daily lives could be harmful. He leads readers through the basic concepts of risk assessment using real-world examples. LeBlanc emphasizes that chemical hazard depends on the level of exposure and provides practical strategies for sensible decision making. The book features a series of accessible case studies describing how we all can reach rational conclusions about the danger of typical chemical exposures we experience every day. Giving nonexpert readers the tools to understand chemical risks, this book shows how critical thinking and science literacy can help us live with less fear and anxiety and make reasonable choices when confronted with potential hazards.
An award-winning scientist, in this urgent, thought-provoking and meticulously researched book, shows how chemicals in the modern environment are changing--and endangering--human sexuality and fertility on the grandest scale.
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Everyday, we come into contact with many relatively harmless substances that could, at certain concentrations, be toxic. This applies not only to obvious candidates such as asbestos, lead, and gasoline, but also to compounds such as caffeine and headache tablets. While the field of toxicology has numerous texts devoted to aspects of biology, chemis
Hand cream, detergent, shower gel, toothpaste, toilet cleaner, air freshener, lipstick, perfume, low-fat spread, painkiller, diet drink, insect repellent... hundreds of everyday products that make our lives so much better than those of our forebears. And yet most of us know little about the ingredients they contain and why they deliver the benefits we enjoy. Some people find it worrying when they examine the list of ingredients on a packaging label, because all they read may be unintelligible names or E numbers. It appears to be just chemicals, chemicals, chemicals. The aim of this book is to examine the ingredients more closely and explain the reasons for their being used. Start reading and stop worrying. Chemistry at Home has been written by award-winning popular science writer and chemist, John Emsley, using non-technical language. The book has 12 chapters, each devoted to the kinds of products we are likely to find around the home, including in the garage and the garden shed. Chemistry at Home also includes a glossary which gives more technical information about the molecules mentioned in the book.