Mono+sodium+glutamate


 * __ L-Mono-sodium Glutamate __** By Megan



~Properties~ IUPAC Name- Sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate Molecular Formula- HOOCCH2CH2CH(NH2)COONa + H2O or C5H8NNaO4+ H2O Molar Mass- 169.111 g/mol Melting Point- 225 °C, 498 K, 437 °F Boiling Point- Does not apply Density- Information can not be found Appearance and Reactions MSG in its purest form appears as a white crystalline powder. When it is dissolved in water or saliva, it rapidly separates into free sodium and glutamate ions.

History of MSG Sodium Glutamate was discovered by [|Dr. Kikunae Ikeda]in 1908. Dr. Ikeda was a researcher at Tokyo Imperial University. He was searching for a flavor that was not sweet, sour, salty or bitter. Coming across seaweed during his research, he found that the flavor was unlike anything he had ever tasted. He invented a method of extracting the flavor, “MSG”, out of the plant and into white crystals to be used as a flavoring agent.

Where is it found and how is it obtained? MSG can be obtained by the fermentation process (which is used more frequently today) or through a process call hydrolysis. Factories use starch, sugar beet, sugar cane, or molasses to extract the MSG. MSG is found naturally in abundance in seaweed, fermented soy products, and yeast extracts. Less significant amounts are in tomatoes, mushrooms, and Parmesan cheese. MSG is in pretty much everything since it comes from glutamic acids that are amino acids which make up proteins.

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Uses and importance of MSG MSG is used as a flavor enhancer. It is not consider sweet, salty, sour, nor bitter. MSG is in a significant amount of factory made products, practically everything! To check to see if a product has MSG it can be under names like "hydrolyzed vegetable proteins”, “autolyzed yeast”, “hydrolyzed yeast”, “yeast extract”, “soy extracts”, and “protein isolate” They can also be disguised as "spices" or "natural flavorings." They are labeled these things because some studies have shown that MSG is extremely bad to your health. Causing some unwanted symptoms or even diseases. Controversy over using MSG is being made even though the FDA ruled monosodium glutamate to be “generally safe”. Some people believe that MSG is the cause of Obesity, Chinese restaurant syndrome, asthma and countless other health problems. Unfortunately none of the studies for or against MSG have been proven enough to continue or discontinue MSG use. Sites to visit to learn about possible symptoms of problems related to MSG: > Read more: [|Monosodium Glutamate (MSG) - Characteristics of MSG] []
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 * [|http://www.chm.bris.ac.uk/motm/msg/ikeda.jpg&imgrefurl=http://www.chm.bris.ac.uk/motm/msg/msgv.htm&usg=__YJxKi7COupn-soGrC7aq5xOCT_0=&h=235&w=175&sz=7&hl=en&start=2&um=1&tbnid=xPKuIv3T-oRshM:&tbnh=109&tbnw=81&prev=/images%3Fq%3DKikunae%2BIkeda%2BMSG%26hl%3Den%26sa%3DN%26um%3D1]
 * Monosodium Glutamate (MSG) - Characteristics of MSG

= Reactions with MSG = Monosodium glutamate is an "excitotoxin". An excitotoxin excites neurons in the brain and nervous system. MSG when ingested it gets into the blood stream where it excites neurons to their death. This is make MSG an overstimulate and potentially harmful to humans and living things when more then is needed is taken in. Also, MSG is not a naturally occurring element. It comes from glumatic acid in proteins. The human body's blood brain barrier protects us from many toxins but MSG can pass that barrier tricking the brain into thinking "tasty thoughts". For further information click the link below: www.msgmyth.com/brochure.pdf

Percent composition By mass: Na = 22.99 x 1 = 22.99 then (22.99/169.13)x100 = 13.59% C = 12.01 x 5 = 60.05 then (60.05/169.13)x100 = 35.51% H = 1.01 x 8 = 8.08 then (8.08/169.13)x100 = 4.78% N = 14.01 x 1 = 14.01 then (14.01/169.13)x100 = 8.28% O = 16 x 4 = 64 then (64/169.13)x100 = 37.84%

When combined with a water molecule:
H2O = 9.63% of the molecule

By number of atoms: Na= 1/19 = 5.26% C= 5/19 = 26.31% H= 8/19 = 43.10% N= 1/19 = 5.26% O= 4/19 = 21.05%

When combined with a water molecule:
H2O = 13.64%

Videos on MSG media type="youtube" key="txiVDY-prk4" height="344" width="425" media type="youtube" key="a3LckpVXolY" height="344" width="425" media type="youtube" key="j54dGXtBnKA" height="344" width="425" media type="youtube" key="5Tc4-FQ8WIs" height="344" width="425"

References:
---"Interactive Molecules". EdInformatics.com. 11/13/09 []. []

---Pubulic Relations Section Genneral Affairs Division. "Kikunae Ikeda Sodium Glutamate". History of Industrial Property Rights. 11/15/09 [].

---Monti, Pio. "Monosodium Glutamate". 11/17/09 [].

---Zeratsky, Katherine. "Nutrition and healthy eating". Mayo Foundation for Medical Education and Research. 11/17/09 []

---"Amino acids are made form natural materials.". Encyclopedia of Amino Acids. 11/15/09 [].

---"Monosodium glutamate". Upto11.net. 11/15/09 [].

--- Monosodium Glutamate (MSG) - Characteristics of MSG

Read more: [|Monosodium Glutamate (MSG) - Characteristics of MSG] []

--- Cress, Doug. "MSG Whiz". The Blog at BlogSoop. 11/18/09 . ---