Talk:Glycerol - Misplaced Pages

This is an old revision of this page, as edited by Lowercase sigmabot III (talk | contribs) at 00:48, 4 June 2023 (Archiving 1 discussion(s) to Talk:Glycerol/Archive 1) (bot). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 00:48, 4 June 2023 by Lowercase sigmabot III (talk | contribs) (Archiving 1 discussion(s) to Talk:Glycerol/Archive 1) (bot)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)

Template:Vital article

This article has not yet been rated on Misplaced Pages's content assessment scale.
It is of interest to the following WikiProjects:

Please add the quality rating to the {{WikiProject banner shell}} template instead of this project banner. See WP:PIQA for details.

Chemicals High‑importance

	This article is within the scope of WikiProject Chemicals, a daughter project of WikiProject Chemistry, which aims to improve Misplaced Pages's coverage of chemicals. To participate, help improve this article or visit the project page for details on the project.ChemicalsWikipedia:WikiProject ChemicalsTemplate:WikiProject Chemicalschemicals
High	This article has been rated as High-importance on the project's importance scale.

Please add the quality rating to the {{WikiProject banner shell}} template instead of this project banner. See WP:PIQA for details.

Pharmacology Low‑importance

	This article is within the scope of WikiProject Pharmacology, a collaborative effort to improve the coverage of Pharmacology on Misplaced Pages. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.PharmacologyWikipedia:WikiProject PharmacologyTemplate:WikiProject Pharmacologypharmacology
Low	This article has been rated as Low-importance on the project's importance scale.

Please add the quality rating to the {{WikiProject banner shell}} template instead of this project banner. See WP:PIQA for details.

Food and drink Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Misplaced Pages. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Misplaced Pages requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Please add the quality rating to the {{WikiProject banner shell}} template instead of this project banner. See WP:PIQA for details.

Molecular Biology: MCB

	This article is within the scope of WikiProject Molecular Biology, a collaborative effort to improve the coverage of Molecular Biology on Misplaced Pages. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Molecular BiologyWikipedia:WikiProject Molecular BiologyTemplate:WikiProject Molecular BiologyMolecular Biology
???	This article has not yet received a rating on the importance scale.
	This article is supported by the Molecular and Cell Biology task force (assessed as Low-importance).

Archives

Archive 1

This page has archives. Sections older than 183 days may be automatically archived by Lowercase sigmabot III when more than 4 sections are present.

Moved comment to talk

--— Preceding unsigned comment added by 75.72.222.46 (talk • contribs) 11:29, 13 October 2010

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)

Medical, et al, section

Claims there is no topical treatment for 3rd degree burns. Hmmm. Children's Hospital of Philadelphia's web-article on 3D burns claims in the treatment section that treatment may include "antibiotic creams or ointments" (which by definition are topical). The false or at least certainly misleading claim (misleading since AB treat or prevent infections subsequent to a 3DB rather than the damage itself, but since it is part of the treatment (in some cases) and aids in healing, that distinction is almost impossible to justify). This article is not about burns, and I suggest the false and quite unnecessary claim be removed.174.131.48.89 (talk) 08:50, 30 July 2022 (UTC)

You're correct. Someone must have misinterpreted the source, which at the end correctly says that no dressings have been approved for third-degree burns. The source, I might add, is a press release for a glycerin-based dressing for use in first and second-degree burns, but you can't dress a third-degree burn because that would be like putting a bandage on gangrene. The dead and dying tissue has to be removed and new skin grafted into place. But topical ointments and gels? Sure, those have to be used. So I say go ahead and remove the sentence. You can easily do that yourself. Just leave a little edit summary at the box at the bottom pointing people to this discussion. Zaereth (talk) 20:32, 30 July 2022 (UTC)

Deleted sentence claiming "no topical treatment" as discussed • Bobsd • (talk) 06:51, 9 December 2022 (UTC)

Confusion about exact nature of glycerol and glycerin

It seems that according to this Misplaced Pages article, glycerin and glycerol are exactly the same thing and that glycerol is a viscous liquid. However, I have read somewhere that glycerin is actually 5% water. I have also been told by someone that pure glycerol is actually a powder. Does anyone here know the authoritative truth about these things? 95.172.233.137 (talk) 13:25, 3 June 2023 (UTC)

Glycerol, glycerine and glycerin are synonyms. Pure glycerol is a sweet-tasting syrupy liquid at normal room temperature. Plantsurfer 13:42, 3 June 2023 (UTC)

Thank you, Plantsurfer, very much for your reply.

What is your source for this information? 95.172.233.137 (talk) 15:18, 3 June 2023 (UTC)

https://pubchem.ncbi.nlm.nih.gov/compound/Glycerol. A good source for generic chem questions. --Smokefoot (talk) 15:28, 3 June 2023 (UTC)

Pubchem is good, as Smokefoot said, but another source is https://www.britannica.com/science/glycerol Plantsurfer 16:06, 3 June 2023 (UTC)

Thank you, Smokefoot and Plantsurfer, very much indeed for your very helpful replies. 95.172.233.137 (talk) 16:32, 3 June 2023 (UTC)

I have a bottle of what is described on the label as "100% Vegetable Glycerine". Could this be 5% water? 95.172.233.137 (talk) 16:38, 3 June 2023 (UTC)

No. If it was 5% water, then it would be 95% glycerine. Plantsurfer 17:32, 3 June 2023 (UTC)

Categories: