Talk:Diacetyl

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Untitled

The diacetyl drawing has been corrected. I see the old drawing - for a few minutes, hours, or days, but eventually, I see the updated one. I don't know what the rest of Wikipedia sees.

If the old one persists, I'll upload a new drawing with a different name. Brian Rock 23:24, 27 Jun 2004 (UTC)

IUPAC-name?

Wouldn't the official name be butanedione instead of 2,3-butanedione? There is no other way to arrange the two oxo-groups to form a diketone! --Malbi 22:24, 21 July 2005 (UTC)[reply]

Hey, this is a year late but I think you're right! However, most of the Internet calls it 2,3-butanedione anyway... however, I shall insert this name as well. 218.102.220.129 11:39, 17 May 2006 (UTC)[reply]

Quantities

What are typical concentrations of diacetyl in air which may be harmful? Icek 19:15, 9 May 2007 (UTC)[reply]

"Rose said that her team had measured the diacetyl released in the patient's home when the popcorn was microwaved and found levels equal to what the National Institute of Occupational Safety and Health found when it began investigating worker exposure in Midwest popcorn plants in 2001."[1]-69.87.204.54 18:06, 5 September 2007 (UTC)[reply]

Chunk removed

I've removed the following because it is (1) unreferenced, (2) does not mention diacetyl in particular at all, (3) seems to be copied wholesale from somewhere else (it refers to some non-existent section). --Rifleman 82 20:12, 6 October 2007 (UTC)[reply]

Manufacturing and Transport safety issues
[edit]

Engineering Controls
[edit]

Engineering controls are the primary methods for minimizing exposure associated with the use or manufacture of potentially hazardous flavorings. Examples include closed production systems (e.g., to eliminate handling open containers of flavorings or their chemical ingredients for placement into mixing tanks), adequate ventilation, and isolation. Whenever possible, use closed processes to transfer flavorings or their chemical ingredients.

Isolate the mixing room and other areas where flavorings and their ingredients are openly handled.

Maintain these work areas under negative air pressure relative to the rest of the plant.

Use local exhaust ventilation of tanks and other sources of potential exposure (e.g., places where flavorings are openly weighed or measured) as well as general dilution ventilation of the work area to eliminate or reduce possible worker exposures.

Obtain information about the design of appropriate ventilation systems from a qualified ventilation engineer or from Industrial Ventilation—A Manual of Recommended Practice [ACGIH 2001].

Check ventilation equipment regularly for adequate performance, especially in areas where flavorings and their ingredients are handled (e.g., mixing room) and in adjacent work areas. Also perform checks whenever a process change is made or a problem is suspected.

For processes involving heating of flavorings, keep the temperature as low as possible to minimize emissions of volatile chemicals into the air.

Administrative Controls
[edit]

Establish and enforce work practices to limit release of chemicals and dust into the workplace air when flavorings or their ingredients are handled.

Tightly seal containers with unused or residual amounts of flavorings or their ingredients.

Maintain good general housekeeping in any areas where flavorings or their ingredients are handled.

Establish standard procedures for cleaning the workplace, tanks and other containers, and spills.

Do not use compressed air for cleaning powdered flavorings or ingredients, as this will increase concentrations of airborne particulate.

Clean up spills of flavorings or their ingredients promptly using procedures and appropriate protective equipment designed to limit exposure.

Use special caution when removing residual chemicals from tanks and other containers with steam or hot water, as this may increase exposure to volatile chemical vapors.
Restrict access to all areas where flavorings are openly handled; only essential workers should enter these areas and only when properly protected (see section on personal protective equipment).

How many cases of diacetyl induced BO have been documented? —Preceding unsigned comment added by 74.79.161.1 (talk) 03:09, 30 October 2007 (UTC)[reply]

I don't believe it causes B.O. -- and if it does, it would give your body odor a pleasant, buttery aroma. :-) Or did you mean Bronchiolitis obliterans? —Preceding unsigned comment added by 24.6.66.193 (talk) 10:30, 20 December 2007 (UTC)[reply]

New source

For some reason, the ISBN for Pavia et al. isn't searchable through the wikipedia ISBN page. However, it is the only result when searching on amazon.com. It may be that the book is too new to have been yet listed. Fuzzform (talk) 21:17, 25 November 2007 (UTC)[reply]

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Consumer exposure & lawsuit

A woman in New York has now sued claiming that 16 years of eating Act II popcorn has given her bronchiolitis obliterans and must now use an oxygen tank. 24.24.254.156 (talk) 00:12, 9 May 2010 (UTC)[reply]

Alzheimers

http://www.webmd.com/alzheimers/news/20120808/popcorn-butter-flavorant-linked-to-alzheimers — Preceding unsigned comment added by 165.214.4.21 (talk) 16:08, 10 August 2012 (UTC)[reply]

We need sources compliant to our guideline for sourcing for medical claims, using secondary sources such as review articles. At this point, it is too early until this reviewed by a scholarly secondary source to mention here. Yobol (talk) 16:11, 10 August 2012 (UTC)[reply]

Science?

"Popcorn lung and bronchiolitis obliterans: a critical appraisal".

Findings: "Cases of lung disease in the food flavorings industry discussed in the literature have not been sufficiently documented to allow the conclusion that BO has been caused by diacetyl or butter flavoring. Further research is required to establish the causative agent(s)."

Conclusion: "The diagnosis of bronchiolitis obliterans should be reserved for those individuals who have diagnostic lung biopsy findings, obtained and interpreted by clinicians who are experienced with this complex disorder."--Merlin 1971 (talk) 21:14, 1 September 2014 (UTC)[reply]

Another one (2014): "Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: implications for risk assessment of food and flavoring workers."

"This suggests that previous claims of a significant exposure-response relationship between diacetyl inhalation and respiratory disease in food/flavoring workers were confounded, because none of the investigations considered or quantified the non-occupational diacetyl exposure from cigarette smoke, yet all of the cohorts evaluated had considerable smoking histories. Further, because smoking has not been shown to be a risk factor for bronchiolitis obliterans, our findings are inconsistent with claims that diacetyl and/or 2,3-pentanedione exposure are risk factors for this disease."--Merlin 1971 (talk) 08:28, 2 September 2014 (UTC)[reply]

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"Butandione" listed at Redirects for discussion

An editor has identified a potential problem with the redirect Butandione and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 November 29#Butandione until a consensus is reached, and readers of this page are welcome to contribute to the discussion. 1234qwer 1234qwer 4 23:48, 29 November 2022 (UTC)[reply]

Diacetyl not produced from malic acid

Diacteyl is produced from citric acid by bacteria, Oenococcus Oeni, during MLF in winemaking.

The primary goal of MLF is to convert malic acid to lactic acid. But, diacetyl is not produced from malic acid. Sources 4,5 used as a reference for this statement make no such claim. 147.69.157.148 (talk) 03:27, 11 February 2024 (UTC)[reply]