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Monosodium glutamate

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. [1]

76 relations: ABC News, Acceptable daily intake, Acrylonitrile, Ajinomoto, Amino acid, Anglosphere, Association (statistics), Asthma, Blind experiment, Bolus (medicine), BuzzFeed, Chinese cuisine, Corynebacterium, Dashi, Design of experiments, Disodium glutamate, Disodium guanylate, Disodium inosinate, Dissociation (chemistry), E number, Edible mushroom, Essential amino acid, Ether, European Union, Exopeptidase, Federation of American Societies for Experimental Biology, Fermentation, Food additive, Food and Agriculture Organization of the United Nations, Food and Drug Administration, Food Standards Australia New Zealand, Garum, Generally recognized as safe, Glutamic acid, Gluten, Harmonized System, Headache, Hydrolyzed protein, Hydrolyzed vegetable protein, Hygroscopy, International Numbering System for Food Additives, Ion, Japanese cuisine, Jeffrey Steingarten, Journal of Food Science, Journal of Nutrition, Karl Heinrich Ritthausen, Katsuobushi, Kikunae Ikeda, Kombu, ..., Korean cuisine, Maillard reaction, Mass fraction (chemistry), Median lethal dose, Monopotassium glutamate, Neurotransmitter, Pan American Health Organization, Parmigiano-Reggiano, Peptide bond, Physiology & Behavior, Placebo-controlled study, Polyacrylic acid, Potato, Ribonucleotide, Saccharina japonica, Sodium, Soybean, Sulfuric acid, The American Journal of Clinical Nutrition, The Guardian, Tomato, Umami, University of Tokyo, World Health Organization, Yeast extract, Yellow Peril. Expand index (26 more) »

ABC News

ABC News is the news division of the American Broadcasting Company (ABC), owned by the Disney Media Networks division of the Walt Disney Company.

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Acceptable daily intake

Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) on a daily basis over a lifetime without an appreciable health risk.

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Acrylonitrile

Acrylonitrile is an organic compound with the formula CH2CHCN.

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Ajinomoto

is a Japanese food and chemical corporation which produces seasonings, cooking oils, TV dinners, sweeteners, amino acids, and pharmaceuticals.

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Amino acid

Amino acids are biologically important organic compounds containing amine (-NH2) and carboxylic acid (-COOH) functional groups, usually along with a side-chain specific to each amino acid.

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Anglosphere

Anglosphere refers to a set of English-speaking nations with a similar cultural heritage, based upon populations originating from the nations of the British Isles (England, Wales, Scotland and Ireland), and which today maintain close political and military cooperation.

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Association (statistics)

In statistics, an association is any relationship between two measured quantities that renders them statistically dependent.

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Asthma

Asthma (from the Greek ἅσθμα, ásthma, "panting") is a common chronic inflammatory disease of the airways characterized by variable and recurring symptoms, reversible airflow obstruction and bronchospasm.

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Blind experiment

A blind or blinded experiment is an experiment in which information about the test is kept from the participant until after the test.

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Bolus (medicine)

In medicine, a bolus (from Latin bolus, ball) is the administration of a discrete amount of medication, drug or other compound in order to raise its concentration in blood to an effective level.

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BuzzFeed

BuzzFeed is an American internet news media company.

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Chinese cuisine

Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world.

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Corynebacterium

Corynebacterium (kôr"u-nē-bak-tēr'ē-um, ku-rin'u-) is a genus of Gram-positive, aerobe, rod-shaped bacteria.

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Dashi

Dashi (出汁, だし) is a class of soup and cooking stock used in Japanese cuisines.

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Design of experiments

In general usage, design of experiments (DOE) or experimental design is the design of any information-gathering exercises where variation is present, whether under the full control of the experimenter or not.

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Disodium glutamate

Disodium glutamate, abbreviated DSG, (Na2C5H7NO4) is a sodium salt of glutamic acid.

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Disodium guanylate

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural disodium salt of the flavor enhancer guanosine monophosphate (GMP).

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Disodium inosinate

Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.

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Dissociation (chemistry)

Dissociation in chemistry and biochemistry is a general process in which molecules (or ionic compounds such as salts, or complexes) separate or split into smaller particles such as atoms, ions or radicals, usually in a reversible manner.

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E number

E numbers are codes for substances that can be used as food additives for use within the European Union and Switzerland.

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Edible mushroom

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).

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Essential amino acid

An essential amino acid or indispensable amino acid is an amino acid that cannot be synthesized de novo (from scratch) by the organism being considered, and therefore must be supplied in its diet.

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Ether

Ethers are a class of organic compounds that contain an ether group—an oxygen atom connected to two alkyl or aryl groups—of general formula R–O–R'.

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European Union

The European Union (EU) is a politico-economic union of EUnum member states that are located primarily in Europe.

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Exopeptidase

An exopeptidase is any peptidase that catalyzes the cleavage of the terminal (or the penultimate) peptide bond; the process releases a single amino acid or dipeptide from the peptide chain.

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Federation of American Societies for Experimental Biology

The Federation of American Societies for Experimental Biology, abbreviated FASEB, is a non-profit organization that is the principal umbrella organization of U.S. societies in the field of biological and medical research.

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Fermentation

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol.

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Food additive

Food additives are substances added to food to preserve flavor or enhance its taste and appearance.

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Food and Agriculture Organization of the United Nations

The Food and Agriculture Organization of the United Nations (FAO; French: Organisation des Nations unies pour l'alimentation et l'agriculture, Italian: Organizzazione delle Nazioni Unite per l'Alimentazione e l'Agricoltura) is an agency of the United Nations that leads international efforts to defeat hunger.

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Food and Drug Administration

The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.

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Food Standards Australia New Zealand

Food Standards Australia New Zealand (FSANZ) (Māori: Te Mana Kounga Kai - Ahitereiria me Aotearoa), formerly Australia New Zealand Food Authority (ANZFA), is the governmental body responsible for developing food standards for Australia and New Zealand.

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Garum

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium.

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Generally recognized as safe

Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements.

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Glutamic acid

Glutamic acid (abbreviated as Glu or E) is one of the 20-23 proteinogenic amino acids, and its codons are GAA and GAG.

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Gluten

Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye.

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Harmonized System

The Harmonized Commodity Description and Coding System, also known as the Harmonized System (HS) of tariff nomenclature is an internationally standardized system of names and numbers to classify traded products.

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Headache

A headache or cephalalgia is pain anywhere in the region of the head or neck.

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Hydrolyzed protein

Hydrolyzed protein is protein that has been hydrolyzed or broken down into its component amino acids.

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Hydrolyzed vegetable protein

Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients with an authentic bouillon (broth) taste.

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Hygroscopy

Hygroscopy (etymology and pronunciation) is the ability of a substance to attract and hold water molecules from the surrounding environment.

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International Numbering System for Food Additives

The International Numbering System for Food Additives (INS) is a European-based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name.

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Ion

An ion is an atom or a molecule in which the total number of electrons is not equal to the total number of protons, giving the atom or molecule a net positive or negative electrical charge.

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Japanese cuisine

Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.

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Jeffrey Steingarten

Jeffrey L. Steingarten (born May 31, 1942) is a leading food writer in the United States.

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Journal of Food Science

The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois.

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Journal of Nutrition

The Journal of Nutrition is a peer-reviewed scientific journal published by the American Society for Nutrition.

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Karl Heinrich Ritthausen

Karl Heinrich Ritthausen (13 January 1826 – 16 October 1912) was a German biochemist who identified two amino acids and made other contributions to the science of plant proteins.

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Katsuobushi

or is the Japanese name for dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).

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Kikunae Ikeda

was a Japanese chemist and Tokyo Imperial University professor of Chemistry who, in 1908, uncovered the chemical basis of a taste he named umami.

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Kombu

is edible kelp from the family Laminariaceae and is widely eaten in East Asia.

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Korean cuisine

Korean cuisine has evolved through centuries of social and political change.

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Maillard reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor.

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Mass fraction (chemistry)

In chemistry, the mass fraction w_i is the ratio of one substance with mass m_i to the mass of the total mixture m_, defined as The sum of all the mass fractions is equal to 1: Mass fraction can also be expressed, with a denominator of 100, as percentage by mass (frequently, though erroneously, called percentage by weight, abbreviated wt%).

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Median lethal dose

In toxicology, the median lethal dose, LD50 (abbreviation for "lethal dose, 50%"), LC50 (lethal concentration, 50%) or LCt50 is a measure of the lethal dose of a toxin, radiation, or pathogen.

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Monopotassium glutamate

Monopotassium glutamate (MPG) is a compound with formula KC5H8NO4.

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Neurotransmitter

Neurotransmitters are endogenous chemicals that enable neurotransmission.

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Pan American Health Organization

The Pan American Health Organization (PAHO) is an international public health agency working to improve health and living standards of the people of the Americas.

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Parmigiano-Reggiano

Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese.

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Peptide bond

A peptide bond (amide bond) is a covalent chemical bond formed between two amino acid molecules.

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Physiology & Behavior

Physiology & Behavior is a peer-reviewed scientific journal published by Elsevier.

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Placebo-controlled study

Placebo-controlled studies are a way of testing a medical therapy in which, in addition to a group of subjects that receives the treatment to be evaluated, a separate control group receives a sham "placebo" treatment which is specifically designed to have no real effect.

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Polyacrylic acid

Poly(acrylic acid) (PAA or Carbomer) is generic name for synthetic high molecular weight polymers of acrylic acid.

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Potato

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word "potato" may refer either to the plant itself or to the edible tuber.

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Ribonucleotide

In biochemistry, a ribonucleotide or ribotide is a nucleotide containing ribose as its pentose component.

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Saccharina japonica

Saccharina japonica (Dashi kombu) is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated in China, Japan and Korea.

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Sodium

Sodium is a chemical element with symbol Na (from New Latin natrium) and atomic number 11.

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Soybean

The soybean in the US, also called the soya bean in Europe (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.

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Sulfuric acid

Sulfuric acid (alternative spelling sulphuric acid) is a highly corrosive strong mineral acid with the molecular formula H2SO4 and molecular weight 98.079 g/mol.

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The American Journal of Clinical Nutrition

The American Journal of Clinical Nutrition is a monthly peer-reviewed medical journal in the field of clinical nutrition.

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The Guardian

The Guardian is a British national daily newspaper.

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Tomato

The tomato (see pronunciation) is the edible, often red berry-type fruit of the nightshade Solanum lycopersicum, commonly known as a tomato plant.

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Umami

Umami, a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

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University of Tokyo

, abbreviated as, is a research university located in Bunkyo, Tokyo, Japan.

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World Health Organization

The World Health Organization (WHO) is a specialized agency of the United Nations (UN) that is concerned with international public health.

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Yeast extract

Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents (removing the cell walls); they are used as food additives or flavourings, or as nutrients for bacterial culture media.

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Yellow Peril

Yellow Peril (sometimes Yellow Terror) was a color metaphor for race, namely the theory that East Asian peoples were a mortal danger to the rest of the world.

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References

[1] https://en.wikipedia.org/wiki/Monosodium_glutamate

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