Novel Methylmercury Reducing Marinade (MRM) Optimization
Mentor 1
John Ejnik
Location
Union Wisconsin Room
Start Date
24-4-2015 2:30 PM
End Date
24-4-2015 3:45 PM
Description
Novel Methylmercury Reducing Marinade (MRM) Optimization / / Dan Neumann and Ned Thornton/ Creative Culinary Solutions, Inc. and Jon Koshir, Elizabeth Lauer, Michael Salm and John W. Ejnik, Ph.D. / University of Wisconsin-Whitewater / / Mercury is a well-documented neurotoxin that bio-accumulates in fish, causing significant neurological problems when it’s a major component of peoples diet. Methylmercury exposure impacts over 316,000 children each year in the United States, leading to loss of IQ[1]. The resulting loss of intelligence causes diminished economic productivity that persists over the lifetime of these children. This is estimated to have economic costs reaching in excess of 8.7 billion dollars USD annually [1]. Globally 1 billion people rely on methylmercury contaminated fish [2] as their main source of dietary protein. By preemptively marinating fish fillets in a solution of MSM (Methylsulfonylmethane), NaCl, citric acid, and cysteine in Marinade Express vacuum tumblers by “Creative Culinary Solutions, Inc.”(719 Wexford Way, Hartland, WI 53029) up to 70% reduction of methylmercury has been shown in this proactive and novel solution. Further inquiry into how pH and hyper/hypotonic solutions effect methylmercury removal will also be included in the final presentation. / / Citations: / [1] / L. Trasande, P. J. Landrigan, and C. Schechter, “Public Health and Economic Consequences of Methyl Mercury Toxicity to the Developing Brain,” Environ Health Perspect, vol. 113, no. 5, pp. 590–596, May 2005. / [2] / H. H. Harris, I. J. Pickering, and G. N. George, “The Chemical Form of Mercury in Fish,” Science, vol. 301, no. 5637, pp. 1203–1203, 2003. /
Novel Methylmercury Reducing Marinade (MRM) Optimization
Union Wisconsin Room
Novel Methylmercury Reducing Marinade (MRM) Optimization / / Dan Neumann and Ned Thornton/ Creative Culinary Solutions, Inc. and Jon Koshir, Elizabeth Lauer, Michael Salm and John W. Ejnik, Ph.D. / University of Wisconsin-Whitewater / / Mercury is a well-documented neurotoxin that bio-accumulates in fish, causing significant neurological problems when it’s a major component of peoples diet. Methylmercury exposure impacts over 316,000 children each year in the United States, leading to loss of IQ[1]. The resulting loss of intelligence causes diminished economic productivity that persists over the lifetime of these children. This is estimated to have economic costs reaching in excess of 8.7 billion dollars USD annually [1]. Globally 1 billion people rely on methylmercury contaminated fish [2] as their main source of dietary protein. By preemptively marinating fish fillets in a solution of MSM (Methylsulfonylmethane), NaCl, citric acid, and cysteine in Marinade Express vacuum tumblers by “Creative Culinary Solutions, Inc.”(719 Wexford Way, Hartland, WI 53029) up to 70% reduction of methylmercury has been shown in this proactive and novel solution. Further inquiry into how pH and hyper/hypotonic solutions effect methylmercury removal will also be included in the final presentation. / / Citations: / [1] / L. Trasande, P. J. Landrigan, and C. Schechter, “Public Health and Economic Consequences of Methyl Mercury Toxicity to the Developing Brain,” Environ Health Perspect, vol. 113, no. 5, pp. 590–596, May 2005. / [2] / H. H. Harris, I. J. Pickering, and G. N. George, “The Chemical Form of Mercury in Fish,” Science, vol. 301, no. 5637, pp. 1203–1203, 2003. /
