Learning Goals
Through this rotation we will be able to:
- Investigate physical and chemical properties of elements and compounds.
- Demonstrate an understanding of trends in the periodic table such as radius, electronegativity etc.
- Analyse the properties of commonly used chemical substances and their effects on human health and the environment and propose ways to lessen their impact.
- Apply knowledge and understanding of safe laboratory practices and procedures (including WHMIS symbols).
Activity One: Atomic Structure
Please obtain the following reading from Nelson Chemistry 11. Section 1.2 pages 11-16 (1-2 Atomic Structure Reading). Read and complete the 1.2 atomic structure worksheet and questions. These pages will be used by others so take care with them! You will submit the worksheet and additional questions.
Activity Two: Isotopes and Radioisotopes
You will watch the two short video clips. You can (and probably should) take some jot notes. Next complete the 1.4 Isotopes, Radioisotopes, and Atomic Mass Reading will complete the 1.4 – worksheet and do questions. You will submit any jot notes, the worksheet and questions.
Activity Three: Graphing the Trends
The Periodic Table is arranged according to Periodic Law. The Periodic Law states that when elements are arranged in order of increasing atomic number, their physical and chemical properties show a periodic pattern. These patterns can be discovered by examining the changes in properties of elements on the Periodic Table. The properties that will be examined in this lesson are: atomic size, ionic radius, electronegativity, and ionization energy.
You will be creating 4 graphs using the data set and using those graphs to answer question about what trends you see. You will submit your graphs and answers.
Graphing Tips: A graph must always:
- Have a great title – that explains what the data is (not simply ‘Time vs Distance’ for example)
- Have identified x and y axis
- Have units indicated on each axis
- Be of adequate size
- Include a legend if more than one set of results (line) is being graphed
- Have points on the graph “linked” in some way, either by joining all the points, or by drawing best fit line.
- Be made on graph paper or with computer software
Activity Four: WHMIS and Reactivity Lab
Day One: WHMIS and Prelab Work
Please complete the WHMIS worksheet. Also read through the Lab Safety information pages.
You will need to be safe and understand how chemicals work in a lab before you can start with any labs.
Day Two: Lab Work
Please complete the Reactivity Lab. Submit the Observations, Analysis and Evaluation section.
Activity Five: Elements in the Body
Many food manufactures add sulfites to thier products. You will be looking at assessing its potential benefits or harms to the human body. You will determine (with proof) for yourself if sulfites should be added to our food. You will include a list of references that you use to determine this and can refer to them in your write up.
Please put your in the comment section below (it will go into review before posting).
Activity Six: Unknown Elements
Please take a look at all these hints and organize the unknown elements into the periodic table (Periodic Law Puzzle worksheet). Please submit your final answers.
Benefits of adding sulfites to food:
Sulfites are added to our food to maintain food colour, shelf life and to prevent fungi and bacteria growth. It helps with your sulphur intake, your body needs sulphur to build and fix your DNA and protect your cells from damage that can lead to serious diseases such as cancers. Sulphur also assists your body to metabolize food and contributes to the health of your skin, tendons, and ligaments.
How much is needed to get to the benefits:
For a human to have the proper amount of sulphur in their body is set at 14 milligrams (about half the weight of a grain of rice) per kilogram of body weight. Which is approximately 1000 milligrams (about the weight of a small paper clip) a day for a healthy person. The number of sulfites in our food is either shown on the packaging of whatever the food you’re eating is or it is below 10 ppm (parts per million) therefore was not deemed worthy of being put on the packaging.
The risks of adding sulfites to food:
According to NCBI, “Exposure to sulphites has been reported to induce a range of adverse clinical effects in sensitive individuals, ranging from dermatitis, urticaria, flushing, hypotension, abdominal pain and diarrhea to life-threatening anaphylactic and asthmatic reactions.”
Do sulfites occur naturally in any foods:
Yes, they do occur naturally in foods, including maple syrup, pectin, salmon, tomatoes, eggs, garlic, chives, asparagus and a bunch more.
Should sulfites be used as a food additive:
I think that sulfites are an important way to maintain the health of our food and our bodies. They are completely safe to most people and according to my research, they are only dangerous to individuals with an allergy or sensitivity to the chemical. Like I said before, sulfites also help with your sulphur intake, which if goes up or down could cause some issues, including leg and foot cramps, sensitivity to loud noises, muscle twitches and spasms or stress and irritability. Sulphur in excess can cause brain cell death, resulting in brain damage. It also keeps your food healthy for a bit longer than normal, giving you extra time to eat it. Therefore, yes, I think we should continue adding sulfites to our food, people with allergies or sensitivities to it have been avoiding it their entire lives, why should we change our lifestyles just so they can eat a few more things.
Sources:
http://www.webmd.com
http://www.ncbi.nlm.nih.gov
http://www.verywellhealth.com
asthmaandallergycenter.com
http://www.verywellfit.com
http://www.news-medical.net
npic.orst.edu
Some benefits of adding sulfites to food are that it slows the process of decay dramatically, it helps the food maintain its color, and depending on the food, taste. Sulfites are also sometimes naturally occurring, and they are used to maintain the potency on certain medication brands.
On average there are typically 6 sulfites on processed foods, non-processed/ foods eaten raw such as strawberries, and blueberries have no sulfites, as advised by the food and drug administration.
Some of the risks that re associated with adding sulfites onto food, are that about 1% of people are allergic to them, and about 5% of people are sensitive to them. A lot of reactions that people may have are diarrhea, abdominal cramps, hives, shortness of breath or anaphylactic shock with could potentially be fatal.
There are a few foods where sulfites can occur naturally in. Some examples are grapes, peanuts, peppers, garlic, pork, mushrooms, onions, brussel sprouts, cabbage, and molasses.
I think that sulfite could be used in food, but to a certain extent, I think that people who suffer from sulfite sensitivity should be allowed more options to what they can consume, a few things that people could do to open the door up a little bit more for them is to make a sulfite free option, but at the same time I think that they should come up with a healthier alternative to sulfites for everyone. Sulfite products are an additive to keep foods looking healthier, so why can’t there be a solution of a similar additive to not only keep the food you are consuming, but to keep you healthier as well?
By: Sadie
Sources:
https://www.verywellfit.com/sulfites-enhance-flavor-and-keep-foods-fresh-2506590#:~:text=Because%20sulfites%20can%20be%20life-threatening%20for%20those%20people,on%20the%20food%20label%20of%20all%20packaged%20foods.
https://rsensativelife.wordpress.com/2013/12/05/foods-that-contain-sulfites-naturally-and-as-an-additive/
https://www.sonima.com/food/sulfites/#:~:text=What%20we%20do%20know%3A%20Sulfites%20can%20cause%20itchy,1%20percent%20of%20people%20have%20a%20sulfite%20sensitivity.
The Reason These companies use sulphites in foods is to preserve its color and prevent browning in foods. Most foods have close to or near 10 parts per million Sulphites to provide the all the benefits sulphites provide. dermatitis, urticaria, flushing, hypotension, abdominal pain and diarrhoea to life-threatening anaphylactic and asthmatic reactions. Yes sulphites can occur naturally in foods such as eggs.
No, I don’t think that sulfites should be added to food because it causes more harm then benefits. It helps only the producers by making their products more preservative and stops meat from going brown. The consumers are affected by the sulfites in the food with all kinds of side effects like dermatitis, urticaria, flushing, hypotension, abdominal pain and diarrhoea to life-threatening anaphylactic and asthmatic reactions.
I think sulfites should not be added to food because there are no known long term effects or problems, and the main problem that is known is that people with asthma tend to have allergic reactions. I also personally think something that is used to prevent browning should not be put I our body’s.
i don’t think selfites should be added to food because the risks outweigh the benefits by a lot.manufacturers add sulfites to their food because it adds preservatives to maintain colour and make shelf life longer. the risks of adding sulfites to food include dermatitis, urticaria, flushing, hypotension, abdominal pain, diarrhoea, and life threatening asthmatic reactions. foods that have natural sulfites are maple syrups, pectin, salmon, dried cod, corn starch, lettuce, and tomato
We need sulfite from foods and preservatives to help build things like our fingernails stronger (chemistry connections). Sulfite can help with faster metabolism, helping skin, ligaments, making protein and can prevent fungi (Naturally savvy – passionate about helping you live a healthy, natural and organic lifestyle. NaturallySavvy.com. (2021, March 9). Retrieved November 22, 2021, from https://naturallysavvy.com/). Other names for sulfite that may be more familiar are potassium and sodium. Therefore, sulfites are safe for the human body, and you can still eat healthy foods following the Canada’s food guide if you have a sulfite sensitivity (About unlockfood.ca. AboutUnlockFood – Unlock Food. (n.d.). Retrieved November 22, 2021, from https://www.unlockfood.ca/en/AboutUnlockFood.aspx). I think that foods should be tested for how much sulfite there is in products, and it should be labeled on the product’s Nutrition Facts.
https://granderie-my.sharepoint.com/:w:/g/personal/browisab975_granderie_ca/EcnK_oGpNLBKgj4RwuCkU1MBqetAB7slEI4rEXIs38754w?e=jQmzlc
Sulfites are commonly put into food products for various reasons. There is a wide range of food items that include sulfites; for example, wine, canned fruits, frozen vegetables, jams, granola bars, and condiments like ketchup and mustard. In Canada, it is mandatory for foods that contain sulfites to have it labeled as such in the ingredients list. Some packaged foods can have the label “might contain sulfites” written somewhere. This means that the food may have come into contact with sulfites.
The main reason sulfites are added to food products is to prevent them from spoiling; that way products can last on shelves for a longer time. The way in which sulfites preserve food is by stopping bacterial growth. Sulfites can also improve the texture and appearance of food; for example by preventing sliced fruits from going brown.
For the vast majority of people, sulfites are safe to consume. In regards to the American population, according to the Food and Drug Administration, “about only 1% of the population is sensitive to sulfites.” Many people who have sulfite sensitivity react to sulfite with allergic reactions. They may have symptoms like shortness of breath, diarrhea, hives, or, in more severe cases, anaphylactic shock.
In my opinion, sulfites shouldn’t be added to foods. It may be true that they are harmless to most people, but adding them into our food is just not necessary. Making food look good is not benefitting people in any way. I would even argue that it is negatively impacting them psychologically by making them care so much about appearances. Also, there is no need to preserve food for that long; it would be more natural to just let the food go bad, and then toss it out and let it decompose. Furthermore, sulfites occur in some foods naturally like in maple syrup and tomatoes. I think it would be better to just consume the amount of sulfites that are naturally present, instead of adding larger amounts of them into other foods.
Sources Used:
https://www.verywellfit.com/sulfites-enhance-flavor-and-keep-foods-fresh-2506590
https://www.unlockfood.ca/en/Articles/Food-technology/What-you-need-to-know-about-sulphites.aspx
https://www.healthline.com/nutrition/sulfites-in-wine
https://www.canada.ca/content/dam/hc-sc/documents/services/food-nutrition/reports-publications/food-safety/2017-sulphites-sulfites-eng.pdf
https://healthyeating.sfgate.com/sulfitefree-diet-10983.html
https://www.asthmaandallergycenter.com/article/sulfite-sensitivity/#:~:text=Sulfites%20also%20occur%20naturally%20in,%2C%20chives%2C%20leeks%20and%20asparagus.&text=Generally%2C%20sulfite%20sensitivity%20is%20found,asthma%20who%20are%20steroid%20dependent.