Talk:Glycerol/Archive 1

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Archive 1

Random comments at the top

I was watching modern marvels last night and the episode was about frying. They showed how in San Francisco they have a plant that converts used frying oil from the restaurants in the city to biodeisel. The city engineer said that they used the glycxerin, a waste product of the process, to clean the sewers, by running it through the sewers. I added this use to the "specialized uses" section. —Preceding unsigned comment added by EdwinAmi (talk • contribs) 20:06, 30 September 2010 (UTC)


Can anyone give an input on the best method to clean Glycerol from a steel surface? -Inor

What relationship exists between (ethylene or propylene) glycol and glycerin, if any such relationship exists? Do they refer to the same substance?

-Anonymous

Nope. Glycol is 1,2-ethanediol, glycerin is 1,2,3-propanetriol. One more carbon, one more hydroxyl. --Shaddack 00:26, 4 November 2005 (UTC)


Can someone write about using glycerin as antifreeze in cryogenic process? See

http://www.wired.com/news/culture/0,1284,45188,00.html


I changed the entry on 'glycerol and biodiesel' as it cited incorrect info (which is widely distributed thanks to a major error in the poorly researched book "From the Fryer to the Fuel Tank".

The original entry stated that esters are broken off from the glycerol during biodiesel production- in fact, a triglyceride (or a diglyceride or monoglyceride) are esters themselves, and in transesterification, the "vegetable oil" ester essentially becomes a different ester when the alcohols are 'swapped', which we call "mono alkyl esters of fatty acids", or biodiesel. The part of the triglyceride molecule that's broken off is the fatty acid chains- which are not esters in themselves.

-Girl Mark

There is no section on the history of the product (first time it was produced, name of discoverer, etc). Ninguém (talk) 18:40, 15 June 2009 (UTC)

On the, "other names", panel on the right, why isn't the alternative name, 'propan-1,2,3-triol' opposed to 'propane-1,2,3-triol'? —Preceding unsigned comment added by 86.138.95.177 (talk) 08:31, 9 April 2009 (UTC)

I do not understand the question. They are identical, except one is easier to say, because we have a reference for it in "propane". In fact, since there is no stable compound with two alcohol groups on one carbon, the numbers can be omitted. The compound is saturated with hydroxys, so the numbers are redundant: propanetriol (the ee is pronounced in my understanding). 216.234.170.75 (talk) 22:48, 22 June 2009 (UTC)

frozen temperature

What is glycerol freezing point?

According to the article the melting point (same as freezing point) is 18 °C. --Ed (Edgar181) 14:21, 11 April 2006 (UTC)
I think that makes using it for a plant antifreeze rather unlikely, because that isn't much lower than room temperature. It should freeze in a fridge, so I am taking out a line about plant anti-freeze, and it should stay out unless someone wants to volunteer an essential detail in a recipe. 216.234.170.75 (talk) 21:32, 22 June 2009 (UTC)
Okay...I did not finish the removal, because I see that it's a ten percent solution of glycerol in 90% water, and I do not know the freezing point of that. It still looks like a mistake, because it refers to minus 18°C.

Extracting glycerol

How would you go about extracting glycerol (+ cellulose also) from an insecticide?

Most of the rest if it would vaporize below the boiling point of glycerol, so you could remove most of it by distillation. The cellulose would stay with the glycerol in the parts that did not boil out. I could not tell you more about the process without knowing what else is in there. It is not something I would want to do, preferring, instead of playing with dangerous unknowns of someone else's formulation to forego distillation altogether. Never been there. Don't want to go there. 216.234.170.75 (talk) 23:14, 22 June 2009 (UTC)

Glycerol Feed Value

What value does Glycerol contain for livestock feed?

Nothing but energy, and that is only if it is metabolized. Since it is a laxative in practice, it might even hav a negative energy value. 216.234.170.90 (talk) 01:32, 15 July 2009 (UTC)

From transesterfication

If biodiesel is made using ethanol instead of methanol, glycerol isn't produced?

Glycerol is produced in Transesterification of triglycerides in both cases. See Biodiesel production. Asmendel (talk) 22:04, 28 January 2009 (UTC)

In biodigesters

Can glycerol be fed to biodigesters?

You might want to try asking at Wikipedia:Reference desk/Science. Talk pages aren't for general questions, they're for discussing the article and how to improve it. —Keenan Pepper 22:58, 22 June 2006 (UTC)
That desk is heavy. It helps for reliability and load if the question is directed at a talk page where other people might be interested in a question like that. For some reason, this question went through my mind a few times. In small amounts, perhaps a hundred millilitres diluted in ten litres of water, glycerol might be beneficial in a residential compost heap, because it would help the heap retain water. In an industrial strength digester, in an environment where smell is less of a problem, people or machines keep heaps constantly wet, so glycerol would be useless. Worse than useless, it would consume nitrate, which is an accelerant in decomposition. So, answering the question properly means knowing whether it is an industrial or residential heap. 216.234.170.90 (talk) 01:45, 15 July 2009 (UTC)

Triglycerol

Should Triglycerol link to glycerol? I noticed the dead link on Ketosis. Note that Triglyceride and Glyceride are separate pages. Rashad9607 17:03, 1 October 2006 (UTC)

It should probably [[#redirect Glycerol]], because it sounds like some kind of error propagation. This is the first I have heard of some entity called triglycerol. It could be called 1,2,3 propanetriol in IUPAC nomenclature. Propanetriol is allowed, too. 216.234.170.75 (talk) 22:37, 22 June 2009 (UTC)

Purification

This section seems to need cleanup. Was a paragraph recently cut that introduced the procedure concerning methnanol? As stands now it lacks context. I would try myself but lack the specific understanding. 68.53.226.105 16:42, 2 December 2006 (UTC)

Free glycerol

I've removed this section, which was empty except for a wikilink, because I am unable to see any connection to "free glycerol" at EN 14214. Deli nk 19:11, 24 May 2007 (UTC)

Extraction of glycerol from fish?

The history channel programe "History's Raiders: Commandos In Norway" document raids against some Norwegian fishing communities where fish processing facilities produced glycerol from fish (used as an ingredient in explosives). Anyone know about the chemistry of this? Electron9 17:57, 5 September 2007 (UTC)

See nitroglycerin. Saponification explains why glycerol is a byproduct -- the sodium attaches to the fatty acid and leaves most of the glycerol alone in the water. 216.234.170.75 (talk) 22:26, 22 June 2009 (UTC)

Animal product

Mention if Glycerol/Archive 1 is an animal product or vegan. Jidanni 20:52, 13 October 2007 (UTC)

I think it's a very elementary substance that there's no meaning to its being animal product or of plants.Ai.unit (talk) 21:22, 10 February 2008 (UTC)
If it does not say vejtable source, then it is not. It can come from either source, and animal sources are cheaper, as far as I can tell. 216.234.170.90 (talk) 01:54, 15 July 2009 (UTC)

List to prose (applications section)

I have made major changes here: [1]. In summary, I have trimmed the millions of bullet points, and tried to (1) remove duplicates, (2) group similar uses together, (3) write them into paragraphs.

WP is meant to be informative, not exhaustive. There are a whole list of applications which seem rather trivial or minor, which I have removed. I'm dumping them here, such that if anyone can find a way to weave it into the text, with citations, they can do so:

Glycero is consumed by some endurance athletes to counteract dehydration by "glycerol loading" before an event.

  • Used to preserve bacteria at -80 (prevents lysing of cells).
  • Used to increase the density of samples in gel electrophoresis, making them settle in the wells more efficiently.
  • Used in PCR as an additive. It decreases the dielectric constant of the mixture, which will weaken hydrogen bonds in the double-stranded DNA and lower the annealing temperature.
  • When mixed with potassium permanganate, iron oxide, and aluminum, it produces a spontaneous self igniting hypergolic thermite reaction.
  • Used in the conservation of waterlogged organic objects (such as leather and wood) to stabilise before freeze-drying treatment.
  • Used in ink for desktop printers as a viscosity controller and stabilizer.
  • Dropped in eyes to produce fake tears.
  • Used in fog machine fluids
  • Used in hookah tobacco mixtures (called "ma'assel" or "shisha" tobacco), often along with molasses and/or honey.
  • Counteracts phenol burns
  • Manufacture of paper as a plasticizer, nitroglycerin, humectant and lubricant.
  • Used in lubricating, sizing and softening of yarn and fabric

As an additive for alkyd resins (plastics) and cellophane, glycerol is used in surface coatings and paints

  • Used as a softener and plasticizer to impart flexibility, pliability and toughness
  • Uses include meat casings, collagen casings (medical applications)and nonmeat packaging
  • Plasticizer in cellophane.

--Rifleman 82 03:09, 28 October 2007 (UTC)

I do not see that you solved a problem without introducing another. Right now there is a list of potential uses (and they are not all potentials, but rather uses), and the ones above seem more significant. So, I vote for putting it back in as "uses", and wait for someone to ask for fact checks on whatever is hard to believe (or not so acceptable in their view). 216.234.170.75 (talk) 21:57, 22 June 2009 (UTC)

Warming effect when applied to skin

Hey - can someone please do a little blurb on why straight glycerin causes this phenomenon? (When applied topically on skin, and especially if air is blown onto it, glycerin makes the skin feel warm.) I actually looked up this article hoping to see a scientific explanation for this. Tx! Sugarbat (talk) 22:30, 23 January 2008 (UTC)

I'm not sure about this, but most probably it's the energy released when glycerol is combined with water.. I don't really know what you call this in english, but it's known in chemistry as the energy released by solving into water.
Air carries moisture, especially when you're blowing your breath (which has high moisture content). To prove this, test by adding some glycerol drops to a small amount of water and feel how it rises in temperature. Ai.unit (talk) 21:19, 10 February 2008 (UTC)
Wow -- that's a great explanation. It never occurred to me to test it in such a simple way, which makes me feel dumb. I did actually want to know whether the warming was actual or was perhaps a reaction of the skin (histamines? etc.) that *feels* like warmth, but isn't, actually (like how your mouth feels hot after you eat a curry, but isn't really hot). You're saying that there *is* in fact a rise in temperature when glycerine hits skin (or, technically, the water in/on skin), and/or when it's on the skin and is also blown on with breath, and that's why it feels warm -- because literally it is. Thank you. :) Sugarbat (talk) 17:37, 29 April 2008 (UTC)
It might also be because it raises the boiling point of water, so if evaporation of sweat slows, then it will feel warmer. There likely is a heat of solution, too. I do not happen to know what it is. 216.234.170.75 (talk) 22:03, 22 June 2009 (UTC)

Refractive Index

Isn't glycerol's refractive index close to that of glass (pyrex) and hence creates odd illusions when combined Thomashauk (talk) 01:31, 24 May 2008 (UTC)

Yeah, it's really weird, if you dip a glass rod in it the rod disappears. I think this should be included in the article. Ian (talk) 21:33, 12 April 2009 (UTC)

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 17:39, 3 July 2008 (UTC)

glycerine ,beer and headaches

I have been advised drinking beer when tired and with an empty stomach can produce headaches as a result of the glycerol. A google search endorses this. Is glycerol so toxic?934593d (talk) 16:25, 17 August 2008 (UTC)

If you try to get high on it, then you will pay, somehow. I did not know that any brand of beer contains glycerol as an additive. Perhaps it is a sweetener. Lactose is another alternative, because it does not normally ferment. I do not know the details for alcohol and glycerol metabolism, and it is likely that they collide at some point. So, remember that anything in excess is a poison, and alcohol goes with meals. 216.234.170.75 (talk) 22:21, 22 June 2009 (UTC)

Glycerin as a sugar alcohol

From one edit wonder (my emph)

Glycerol is currently categorized by the American Dietetic Association as a carbohydrate; however, the molecule is listed here only because it cannot be a lipid or protein (no fatty acids or amino acids, respectively). Such "process of elimination" categorizing results in an inaccurate placement of glycerol as well as a tendency to redefine the molecule as a sugar alcohol. Glycerol can not fall in this category because it is neither a polyol nor is it derived through hydrogenation. Instead, the fractionation process which produces glycerol leads to the creation of an entirely unique molecule which is metabolized as either a carbohydrate or a lipid, or may simply pass through the body unchanged.<ref>http://www.cedarbear.com/CBNTechSpeakLinks/Glycerin_versus_Alcohol.pdf</ref>

From a better source

"Glycerol and glycerin refer to the same substance," according to James E. Hoadley of FDA's Office of Food Labeling, quoted in the Winter/Spring 1999 Newsletter of the Institute of Food Technologists. "Carbohydrates are polyhydroxy aldehydes or ketones conforming to the general formula (CH20)n and their derivatives... ...three carbon sugars include glyceraldehyde (an aldehyde) and dihydroxyacetone (a ketone). The hydrogenated derivative of both these is glycerin [CH20)3H]. The chemical definition of carbohydrate is clearly inclusive of all three compounds...There is no rational basis to consider glycerin as anything but a carbohydrate," he says.

From the FDA see point N16.

See also [letter to FDA from National Consumers League entitled Misleading "Low Carb" Claims, dated 7 October 2004

From the perspective of food labeling, there is no controversy here.

The "carbohydrate" component of the FDA food label includes all the caloric macro-nutrients which do not fall under the (essential to a sufficient diet) macro-nutrient categories protein or fat. Nor is it much of a stretch on chemical terms to construe a caloric molecule composed entirely of carbon, hydrogen, and oxygen as a carbohydrate.

The problem vocabulary here was self-inflicted by the aggrieved parties. Could the FDA reasonably change the term "carbohydrate" on food labels to the phrase "caloric macronutrients excluding lipids and protein"? The FDA usage is long established, with considerations for consensus, space, and mental economy.

Along comes the dietary industry to profit from the industrial scourge of white flour and table sugar, vilified alongside any other molecule which has ever been sighted occupying the same room as a known terrorist, the collective absence of which they now wish to designate as "Low carb", which makes about as much sense as declaring a "low Hussein" political regime.

Granted, it appears that by certain chemical and metabolic criteria glycerin is an atypical sugar alcohol, and that could be noted, but I have no reliable references at hand to write such a passage, so I'll content myself with excising the present nonsense.

In future, it would be nice to see the FDA come up with a proactive mechanism to label foods as "diabetes friendly" if such a designation is possible amid the crucible of lobbyist back-biting. I'm unsure if glycerin deserves notice as the poster child for this eventuality or not. -- MaxEnt (talk) 19:01, 1 January 2009 (UTC)

Seeing that it is a laxative and also soluble in fat, it is atypical for a carbohydrate and beneficial for a diabetic, because a major part of the struggle for a diabetic is managing weight. "Sugar alcohol" does not cut it. Like anything, if you study it carefully enough, it ends up in a class of its own. 216.234.170.75 (talk) 22:12, 22 June 2009 (UTC)

"Dyperolis"

I was refering to this article, and noticed that the second paragraph of the "Synthesis and Production" section looks strange... with this word that I have not seen before, and it just looks wrong... perhaps a chemistry expert could have a look?--Paraballo (talk) 02:30, 20 March 2009 (UTC)

Does the Glycerol manufactured from natural source like maize contains the diethylene glycol?

Some of the manufacturer of Glycerin claimimg that it is being manufactured from the natural source like "Maize". If it is true, does it contains dietlylene glycol (DEG)? And is it necessary to test DEG in that case on all containers of all lots of glycerin as directed by USFDA? —Preceding unsigned comment added by Makrandab (talk • contribs) 06:41, 5 July 2009 (UTC)

Sexual lubricant ingredient

What about glycerin makes in inappropriate as an ingredient in sexual lube? Many new generation water based ones make a big deal about being glycerin free. Is it something about the sugar? Maybe it would feed yeast infections? --70.167.58.6 (talk) 00:37, 17 July 2009 (UTC)

Polymerize?

Does glycerine polymerize at high temperatures (due to dehydration of its alcohol groups?) Stonemason89 (talk) 21:48, 24 November 2010 (UTC)

Chewy bars

The link that is cited has nothing to do with needing to "limit your Chewy bar intake." Sounds like someone is trying to smear Quaker Oats. Anyone else have his suspicion? — Preceding unsigned comment added by BPinard (talk • contribs) 08:39, 27 April 2011 (UTC)

Metabolism

Please delete the sentence:

In animals (e.g., humans and other mammals), wherein glycerol is derived from glucose, glycerol is sometimes[clarification needed] not considered[who?] a true gluconeogenic substrate, as it cannot be used to generate new glucose.[verification needed][citation needed]

this is not true. Just because something is derived form glucose does not mean that it is not a true gluconegenic substrate. I have not found any definition of gluconeogenisis that incorported that statement —Preceding unsigned comment added by Jadram2011 (talk • contribs) 14:52, 1 May 2011 (UTC)

Glycerol is one of the ingredients in e liquids, used for e cigarettes.

These devices warm up the liquid and the user inhales the vapors. Can anyone say what the vapor of Glycerol contains? Some say it's harmful to inhale. — Preceding unsigned comment added by Mikandri (talk • contribs) 14:04, 22 October 2011 (UTC) --Mikandri (talk) 14:18, 22 October 2011 (UTC)

Odorless?

The wiki article states that glycerin is odorless, but from my experience in studying Materials Engineering, it is far from it. Well, at least, not when it's heated to 180 C. It has a very strong, sickly-sweet odor, very much akin to engine coolant (which has diethylene glycol in it in most cases). Perhaps this should be rectified? Xander T. (talk) 00:28, 25 December 2011 (UTC)

Viscosity

The article formerly claimed that glycerol's viscosity was due not to molecular weight but to its ability to form 3 hydrogen bonds. This statement was without source and was highly dubious, and I have thus removed it. In particular, water itself forms up to 4 hydrogen bonds and is not very viscous. It is thus at best overly simplistic and and worst incorrect to state that gycerol's high viscosity is due purely to its hydrogen bond number. Please do not re-add this statement without reliable sourcing.Locke9k (talk) 14:32, 25 January 2010 (UTC)

It's not just that. The quantities are pretty wrong, too. One value I have is 954 cP at 25 degrees Celsius (should be 298,15 K), found in "The properties of gases and liquids" by Robert C. Reid ; John M. Prausnitz and Bruce E. Poling. ISBN: 0-07-051799-1 or 0-07-100284-7. Also view the german site http://de.wikipedia.org/wiki/Glyzerin where 1760 mPa·s (20 °C) is stated and also http://de.wikipedia.org/wiki/Viskosität where 1480 cP for 25° C is stated and also http://en.wikipedia.org/wiki/Viscosity where 1490 cP (at 20 °C) are stated. Those values differ to some degree and there are obviously some errors on behalf on wrongly assumed temperatures, but I'd say about 1500 cP at 293 K and about 1000 cP at 298 K might be right. I don't know how to proceed best, but I'll take out the table in case someone is taking those values for serious stuff :) DerM (talk) 13:21, 27 January 2010 (UTC)

Please. Please get your facts straight, while 1.5 Pa*s might be a good estimate for 20° C, we're talking standard state (aka 25 degree C) here. And at that temperature (and 1013 hPa pressure) a viscostiy of 1.2 Pa*s is more likely, but I don't know for sure. http://www.dow.com/glycerine/resources/table18.htm gives just values for 20° and 30°.

People. This value is the highlighted answer you get when you google "viscosity glycerol", we can't just make something up! http://www.google.com/search?hl=en&q=viscosity+glycerol —Preceding unsigned comment added by DerM (talk • contribs) 23:30, 4 April 2010 (UTC)

On Raymond Chang's book "Chemistry" (8th edition), 11th chapter, glycerol is listed on a table as having a viscosity of 1.49 Pa.s. 193.126.152.63 (talk) 18:39, 11 September 2010 (UTC)

At which temperature? DerM (talk) 15:18, 1 June 2012 (UTC)

Diagram difference important?

The first two diagrams show "glycerol" in two different isomers (I may be using that term wrong - I am not a chemist) One shows three hydroxides on the same side of the three-carbon chain, the other shows the middle one on the opposite side. I am pretty sure this is an important distinction to Real ChemistsTM, having something to do with the meta/ortho/para prefixes they sling around so freely. If it was done on purpose, the text probably needs to explain the difference. If it's done informally, perhaps it could be made more clear.

Anyone with real chemistry knowledge want to chime in?

71.109.221.207 (talk) 11:46, 28 January 2012 (UTC)

No, it's fine. Don't worry about it. --Rifleman 82 (talk) 15:33, 28 January 2012 (UTC)

di-atomic/tri-atomic

Please eliminate these terms, as they are not used correctly in this article. — Preceding unsigned comment added by 108.205.48.23 (talk) 04:34, 4 December 2012 (UTC)

clear, colorless *solid*

Is the information in the infobox, "clear, colorless solid" accurate? I have never seen glycerol in solid state. It obviously freezes, but isn't it liquid at standard temperature and pressure. The photo also shows a liquid. Is there a technical reason it's called a solid, or just a mistake?Xblkx (talk) 01:11, 4 January 2013 (UTC)

Anybody understands this? "In solid dosage forms like tablets, glycerol is used as a tablet holding agent."

I'm a biochemist. They mean that to preserve glycerol one transforms it into a sold tablet stade?--SvenAERTS (talk) 18:42, 17 January 2013 (UTC)

and this ?

"Glycerol is approximately 30% more slowly absorbed by the body..." . Does it mean that the rate of absorption is 70% or 30% that of ethanol ? Or that the slowness is 1.3 times that of ethanol, meaning that the speed is 1/1.3 = 77% ? What a crazy mode of expression ! — Preceding unsigned comment added by 77.96.59.93 (talk) 20:25, 21 April 2013 (UTC)

about glycerol freezing

I have read that melting point of pure glycerol is really +18 Celsius, but freezing usually doesn't occur because crystallyzation nuclei are required, and they very rarely form spontaneously, but when the process began, it spreads like fire or infection, and there was a case in Canada that a glycerol producing plant was stopped by the process untin the warm season.

There's some information to be found on this at http://www.org-chem.org/yuuki/crystal/crystal_en.html. It's not a terribly reliable source, but it gives a decent overview on the process and casts doubt on the more fantastic aspects of legends. Regardless, a section on the history of Glycerol would be useful since this only seems to deal with properties, and not its discovery or important historical milestones. Jacotto (talk) 03:54, 31 December 2013 (UTC)

Needs types of glycerin

There's animal based glycerin and vegetable glycerin. This article needs a section explaining both. Alexpiz (talk) 01:23, 19 July 2014 (UTC)

Why does "polyglycerol" redirect here?

Term not used or explained in article. 86.179.191.90 (talk) 01:16, 8 February 2015 (UTC)

Glycerin smoking

Electronic cigarette use is technically not 'smoking' - there is no combustion. The process is considered vaporizing or atomizing. Not sure what the section should be named since just saying 'vaporizing' might not be clear to everyone - maybe 'Glycerine Vaporization and Inhalation in Electronic Cigarettes' ? Huckleup (talk) 05:25, 8 February 2015 (UTC)


There is no info or studies on smoking glycerol... — Preceding unsigned comment added by 174.61.18.185 (talk) 15:32, 28 December 2013 (UTC)

There are studies now, and more in progress. Not sure if that info should be linked from here or in the e-cig or e-liquid page. Huckleup (talk) 05:28, 8 February 2015 (UTC)


I mean I'm just a random kid In jersey but I'm smoking 90% glycerol 10% glycerin right now, with flavors and nicotine of course. Its technically vapor (vaporizing or vaping) but its actually reallllyyyyy big right now and its getting bigger. There's got to be a way to add that under applications — Preceding unsigned comment added by 69.122.249.27 (talk) 12:50, 18 October 2014 (UTC)

There is a section on Electronic Cigarette Liquid with links to the e-liquid and electronic cigarettes pages. Is that enough? Huckleup (talk) 05:25, 8 February 2015 (UTC)

Stereospecific numbering

I noticed that my addition of information about sn-nomenclature was removed/reverted with the statement: "NOTTEXTBOOK and pedantic".

I added a section on stereospecific numbering and naming as this is very important in understanding the nomenclature of plasmalogens. The stereospecific nomenclature is not adequately explained on any of the existing Wikipedia pages and most appropriately fits within the page on glycerol, since glycerol-derived biochemicals are almost always described using the sn (stereospecific numbering) system.

I added background on the numbering system itself to show why the numbering system exists and why it is necessary.

The Wikipedia styles regulations regarding "writing like a textbook" were not violated. Facts were presented, but not in a style to "teach subject matter". I did not have:

  1. leading questions
  2. systematic problem solutions as examples

It may have been pedantic, which is a negative way of saying I was precise and meticulous, but I don't see that being a pertinent problem in any of the Wikipedia style guides. Furthermore, the edit shouldn't have been removed -- but the pedantic nature could have simply been edited out (if that was the problem). When information is missing, and someone adds it to a page, I don't think the solution is to remove the needed information, even if it isn't written 100% to par (but I am new to this)

I admit that I am new to this, and open for a more detailed reasoning for the removed edits, as well as suggestions to improve my writing style, but the information is a needed addition to Wikipedia.

For now, I am re-adding the information Tmbirkhead (talk) 05:06, 25 July 2016 (UTC)


I made a few minor edits, hopefully to be less "pedantic" Tmbirkhead (talk) 05:16, 25 July 2016 (UTC)

Viscosity

Used as a viscosity-modifier, as in ink [2] —DIV (120.19.16.240 (talk) 04:14, 9 August 2016 (UTC))

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Duplicated content

The "Explosive" section is duplicated at the beginning of the "Chemical intermediate" section.

One of them should have the duplicated content deleted, possibly the bit in the chemical intermediate section as it seems more appropriate in the explosives section. Timmydog (talk) 10:22, 23 December 2017 (UTC)

Allyl iodide

Old, unlikely to be of broad interest, and pretty specialized so removed: "[[Allyl iodide]], a chemical building block for [[polymers]], [[preservative]]s, [[Allyl complex#Metal allyl complexes|organometallic catalysts]], and [[pharmaceuticals]], can be synthesized by using elemental [[phosphorus]] and [[iodine]] on glycerol.<ref>{{cite journal |last=Datta|first=Rasek Lal|title=The Preparation of Allyl Iodide|journal=Journal of the American Chemical Society|year=1914|volume=36|pages=1005–1007|doi=10.1021/ja02182a023|url=https://books.google.com/?id=BrI7AQAAMAAJ&pg=PA1005|issue=5}}</ref>"--Smokefoot (talk) 14:42, 23 December 2017 (UTC)

How much Glycerol(in % of weight or volume) a typical cough syrup contains?

Is cough syrup the only edible Glycerol product?

https://link.springer.com/article/10.1007/s00408-020-00390-x

"Excipients such as sugars, glycerol, and menthol are now accepted as active ingredients in cough medicines and although there is some clinical support for the efficacy of menthol as an antitussive,, there is no published research on the benefits of sugars and glycerol and more research is needed in this area".

--ee1518 (talk) 18:56, 27 March 2021 (UTC)

Oh, god no. Not by a long shot. Glycerin itself is edible, although there are different grades, with food-grade glycerin being the purest. I don't know how much is found in cough syrup, and it's likely it varies from manufacturer to manufacturer, and even product to product. I highly doubt it's an active ingredient, but rather just used as a sweetener.
Glycerin is found in a lot of foods. It occurs naturally in most meats and vegetables as triglycerides, which is broken down in the stomach to form glycerin and fats, and glycerin is easily absorbed by the small intestines, so it never makes it to the large intestines, unless used as a suppository. It's also a byproduct of fermentation, so you find it naturally is things like beer, wine, and vinegar.
Glycerin is added to many foods as a sweetener, thickener, emulsifying agent, and many other uses. It's often added to dairy products, like cream, cheese and yogurt. It's used in jams ans jellies, processed fruits and vegetables, canned foods, dried foods, sauces, ketchups and mustards, baked goods, puddings, swetteners, butter, peanut butter, and the list goes on and on. Of course, there's a difference between food-grade glycerin and crude glyerin. Zaereth (talk) 20:04, 27 March 2021 (UTC)
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