Talk:Glycerol - Misplaced Pages

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Moved comment to talk

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

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: "], a chemical building block for ], ]s, ], and ], can be synthesized by using elemental ] and ] 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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