About This Archive  | DCHAS-L 2018 Index   | DCHAS-L Yearly Index
person wearing a disposable face shield and surgical style mask

Check out Safety Emporium for your N95, N99, and face shield needs.

Previous by Date:
Subject: Re: [DCHAS-L] Chemical Safety headlines (11 articles)
Date: Friday, August 31, 2018 at 11:14:16 AM
Author: Bob Buntrock <buntrock16**At_Symbol_Here**ROADRUNNER.COM> 		Next by Date:
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date: Fri, 31 Aug 2018 15:52:13 +0000
Author: "Looney, Bill"

From: Alan Hall <oldeddoc**At_Symbol_Here**GMAIL.COM>
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date: Fri, 31 Aug 2018 10:38:43 -0500
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: CALDugaaJ=cCZVqiUva35f1YsSPt3=YJYt=a8_rhA5hsXW1i6wA**At_Symbol_Here**mail.gmail.com
In-Reply-To <16590252e95-1ebc-1b1b**At_Symbol_Here**webjas-vab223.srv.aolmail.net>


Et al,

Is there some confusion here between liguid nitrogen (N2) routinely used in dermatological surgery for treatment of skin cancers or pre-cancerous lesionsa nd "dry ice" (Solid CO2)?

If we're alking about "dry ice" solid CO2 which goes from the soild state directly to gas, it depends on whether or not folks are in an enclosed space. CO2 gas is not only a simple asphyxiant, it does have some other toxicity. I can proveide references, but enough said. We did have a case where I was a USAFR Flight Surgeon and there were vegetable and other foodstuffs stored in containers with "dry ice". The plane crew because of weather issues had to land a remain overnight at a different base. The next morning, the whole flight crew was made il from off-gassed CO2 which leaked from the containers. Naturally, we couldn't let they fly until they reovered and the plane had to be conpletely ventiated. Not to mention the lost food which ws spoiled but not contminated.

Perhaps the right answer is to make your ice cream the old fashinoned way, in a chrun which you get every kid in the neighborhood to crank, and uses the usual ingedients of choice and outside regular water ice crystals helped aolong the way with rock salt (NaCl, suitable for melting salt on driveway)s: Got a 50 pound bag right here for the next ice storm, although where I live you could still fry an egg on the driveway), None of the outside stuff to be consumed by humans.

Alan
Alan H. Hall, M.D.
Medical Toxicologist



On Fri, Aug 31, 2018 at 8:21 AM, Monona Rossol <0000030664c37427-dmarc-request**At_Symbol_Here**lists.princeton.edu> wrote:
I'm sure some special effects idiot has used liquid nitrogen, but we routinely use CO2 and Nitrogen gases in cylinders (usually 100# cylinders) in theater, so there may be some relevance. We have had one death and two people rendered unconscious from CO2 this year.. The problems usually are putting the gas cylinders in small rooms or basement areas where there is not enough ventilation to insure that a release can be dispersed. So I would want to know where the liquid nitrogen is stored and applied and, figuring worst case, what could happen if there were a big spill or release in those locations.

Monona Rossol, M.S., M.F.A., Industrial Hygienist
President: Arts, Crafts & Theater Safety, Inc.
Safety Officer: Local USA829, IATSE
New York, NY 10012 212-777-0062



-----Original Message-----
From: Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Sent: Fri, Aug 31, 2018 6:07 am
Subject: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?

Hi all,

A colleague, Kerri Jansen, is working on a video about using liquid nitrogen to make ice cream in a restaurant-type setting. Do any of you have experience with safety standards for this, or can you point us to a possible source? We want to make sure we do this well.

Some of the questions Kerri is looking to answer are:

Would safety guidelines for liquid nitrogen use in a restaurant differ from the standards set for lab use? If so, what differences would be taken into consideration?

What is the proper way to handle liquid nitrogen in a restaurant setting, from a safety standpoint? (Said differently, what can consumers look for to know the liquid nitrogen used to prepare their food is being handled safely?)

You can reply to Kerri directly at k_jansen**At_Symbol_Here**acs.org.

Thank you!
Jyllian

Jyllian Kemsley, Ph.D.
Executive Editor, policy and safety
Chemical & Engineering News
Mobile: (+1) 925-519-6681
Skype: jyllian.kemsley
Twitter: **At_Symbol_Here**jkemsley
Want to be in the know? Sign up for cenm.ag/newsletter

--- For more information about the DCHAS-L e-mail list, contact the Divisional membership chair at membership**At_Symbol_Here**dchas.org Follow us on Twitter **At_Symbol_Here**acsdchas
--- For more information about the DCHAS-L e-mail list, contact the Divisional membership chair at membership**At_Symbol_Here**dchas.org Follow us on Twitter **At_Symbol_Here**acsdchas

--- For more information about the DCHAS-L e-mail list, contact the Divisional membership chair at membership**At_Symbol_Here**dchas.org Follow us on Twitter **At_Symbol_Here**acsdchas

Previous post   |  Top of Page   |   Next post


The content of this page reflects the personal opinion(s) of the author(s) only, not the American Chemical Society, ILPI, Safety Emporium, or any other party. Use of any information on this page is at the reader's own risk. Unauthorized reproduction of these materials is prohibited. Send questions/comments about the archive to secretary@dchas.org.
The maintenance and hosting of the DCHAS-L archive is provided through the generous support of Safety Emporium.