Talk:Potassium metabisulfite
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Decomposition reaction questioned
[edit]Is it really true that it can be thermally decomposed all the way to potassium oxide?
Uses
[edit]The entry: "Potassium is an inhibitor of the polyphenol oxidase enzyme.[4]" Is this supposed to say potassium metabisulfite, not just potassium? — Preceding unsigned comment added by Roguewolfe (talk • contribs) 16:43, 30 August 2012 (UTC)
Lacking subtopic
[edit]Information on preparation/production methods for metabisulphite would be interesting.
The Chinese translation of the chemical is based on the following....
[edit]- http://www.google.com.hk/search?hl=en&safe=strict&q=%E7%84%A6%E4%BA%9A%E7%A1%AB%E9%85%B8%E9%92%BE+potassium+metabisulfite+gov.cn&btnG=Search&meta=&aq=f&aqi=&aql=&oq=&gs_rfai=
- http://www.google.com.hk/search?hl=en&safe=strict&q=%E7%84%A6%E4%BA%9A%E7%A1%AB%E9%85%B8%E9%92%BE+potassium+metabisulfite+site%3Agov.cn&btnG=Search&meta=&aq=f&aqi=&aql=&oq=&gs_rfai=
--222.67.211.10 (talk) 08:30, 16 April 2010 (UTC)
Usage as a food additive
[edit]The article does say that it is used as a food additive, but it merely gives it Enumber. Shouldn't it say that its function a a food additive is that of a preservative? ACEOREVIVED (talk) 15:58, 28 September 2011 (UTC)
Indeed, the article on E numbers in Wikipedia does clarify how E numbers E200 to E299 are preservatives, but this might not be known to be many readers, so it would be better if this article were to clarify how it is a preservative. ACEOREVIVED (talk) 16:00, 28 September 2011 (UTC)
Nordic Food Additive Database page
[edit]Footnote 4 points to http://www.norfad.dk/. http://www.feingold.org/Research/PDFstudies/FoodAdditivesEurope-objectives.pdf also gives the same link. http: //www.virtualmedicalcentre.com/healthandlifestyle/food-additives/18 cited the same page in 2008. However, the page itself seems to be a vehicle for advertising links, and it appears that the current domain name owner is advertising availability of the domain. http://www.namedrive.com/contact_owner.php?domain_id=21200808&lang=en I have not found an alternative location for the database, using google.
Consequently, I am removing note 4. Note 3 (callout at the same location) will have to serve.
Bn (talk) 23:03, 10 March 2012 (UTC)
International masu restorana
[edit]It would be so nice to give quantities also in international/metric units for the rest of the world.Plantago (talk) 15:52, 12 October 2013 (UTC)
How to produce?
[edit]It seems there is a formula for breaking it down but nothing for producing it. Does it occur naturally? Is it produced by reaction?
Why is there no mention on the production of this chemical? The source of a substance seems like a very basic piece of information to exclude. An effort should be started to put together this information on all chemical compound articles in Wikipedia for which the information can be gathered.
72.130.227.252 (talk) 18:32, 13 December 2015 (UTC) Dr. S.
Measurements should be in g/l or mg/l
[edit]Even grams per gallon or grams per 5 gallons would be acceptable. However, this is not a cookbook, so we should not be measuring a powder by volume. I will correct this by doing a backwards conversion from PPM of sulfites released, but if another person wants to correct me about the typical amount used in wine, especially the original author, feel free. Piojo (talk) 06:26, 5 December 2018 (UTC)