Walmart Food Flavors.

[panachronic]

Cigarettes contain way more diacetyl that the falvors diluted to make our ejuice do, just to add that bit of info.

Where are you getting this from?

The tobacco companies submitted a list of cigarette additives to the federal government in 1994. Diacetyl isn't one of them.

EDIT: Correction, diacetyl IS on the list, but under another name (2, 3-BUTANEDIONE). BUT, I still question your statement as to the quantity.

 

[panachronic]

Here's something actually relevant on the safety of inhaling diacetyl (vs. just eating or drinking it). I found this by following the links in the footnotes from the OSHA document referenced earlier in this thread.

http://www.toxicology.org/AI/Pub/tox/2004Tox.pdf

pp. 439

2127 INHALATION TOXICITY OF THE FLAVORING AGENT,
DIACETYL (2, 3-BUTANEDIONE), IN THE UPPER
RESPIRATORY TRACT OF RATS.
A. F. Hubbs, L. A. Battelli, R. R. Mercer, M. Kashon, S. Friend, D. Schwegler-
Berry and W. T. Goldsmith. HELD, NIOSH, Morgantown, WV. Sponsor: D.
Porter.
Diacetyl (2, 3-butanedione) is a diketone found naturally in foods such as butter
and “generally recognized as safe” for use in low concentrations as a food additive.
Diacetyl imparts the odor and flavor of butter to foods and also has industrial applications.
Recently, an increased prevalence of fixed airways obstruction was reported
in workers at a microwave popcorn plant and the lung disease correlated
SOT 2004 ANNUAL MEETING 439
with diacetyl exposure. In a previous study, inhalation of diacetyl-containing artificial
butter flavoring caused necrosis of the nasal, bronchial, and bronchiolar epithelium
in rats. We have now investigated the hypothesis that inhalation of diacetyl
produces epithelial injury. Therefore, male Sprague-Dawley rats were exposed in a
whole-body inhalation chamber for 6 hours to 0, 99.3 ± 0.07, 198.4 ± 0.10, or
294.6 ± 0.20 ppm diacetyl and euthanized the next day. Four levels of nose, three
levels of trachea, and two lung sections were examined by light microscopy. In addition,
the nose was examined by transmission electron microscopy (TEM) and the
trachea was examined by TEM and scanning electron microscopy (SEM). At 198.4
ppm or higher, diacetyl inhalation resulted in significant necrosis of nasal epithelium
with associated neutrophilic inflammation. At 294.6 ppm, diacetyl inhalation
also caused significant necrosis of tracheal epithelium with associated neutrophilic
inflammation. By SEM, diacetyl-induced tracheal changes included multifocal denuding
of basement membrane with cell swelling, loss of microvilli, and loss of ciliated
cells in the remaining epithelium. By TEM, tracheal changes included epithelial
necrosis, denuded basement membrane, and elongation of epithelial cells near
foci of exposed basement membrane. Diacetyl did not produce significant changes
in the lung under these exposure conditions. These findings suggest that acute exposure
to diacetyl alone is sufficient to cause upper respiratory tract epithelial
necrosis in rats at concentrations of 198.4 ppm or higher.

So, 198 ppm (parts per million) has been established to be a harmful level when inhaled.

That's about .02%, folks.

 

[Genericname]

Here's something actually relevant on the safety of inhaling diacetyl (vs. just eating or drinking it). I found this by following the links in the footnotes from the OSHA document referenced earlier in this thread.

http://www.toxicology.org/AI/Pub/tox/2004Tox.pdf

pp. 439

2127 INHALATION TOXICITY OF THE FLAVORING AGENT,
DIACETYL (2, 3-BUTANEDIONE), IN THE UPPER
RESPIRATORY TRACT OF RATS.
A. F. Hubbs, L. A. Battelli, R. R. Mercer, M. Kashon, S. Friend, D. Schwegler-
Berry and W. T. Goldsmith. HELD, NIOSH, Morgantown, WV. Sponsor: D.
Porter.
Diacetyl (2, 3-butanedione) is a diketone found naturally in foods such as butter
and “generally recognized as safe” for use in low concentrations as a food additive.
Diacetyl imparts the odor and flavor of butter to foods and also has industrial applications.
Recently, an increased prevalence of fixed airways obstruction was reported
in workers at a microwave popcorn plant and the lung disease correlated
SOT 2004 ANNUAL MEETING 439
with diacetyl exposure. In a previous study, inhalation of diacetyl-containing artificial
butter flavoring caused necrosis of the nasal, bronchial, and bronchiolar epithelium
in rats. We have now investigated the hypothesis that inhalation of diacetyl
produces epithelial injury. Therefore, male Sprague-Dawley rats were exposed in a
whole-body inhalation chamber for 6 hours to 0, 99.3 ± 0.07, 198.4 ± 0.10, or
294.6 ± 0.20 ppm diacetyl and euthanized the next day. Four levels of nose, three
levels of trachea, and two lung sections were examined by light microscopy. In addition,
the nose was examined by transmission electron microscopy (TEM) and the
trachea was examined by TEM and scanning electron microscopy (SEM). At 198.4
ppm or higher, diacetyl inhalation resulted in significant necrosis of nasal epithelium
with associated neutrophilic inflammation. At 294.6 ppm, diacetyl inhalation
also caused significant necrosis of tracheal epithelium with associated neutrophilic
inflammation. By SEM, diacetyl-induced tracheal changes included multifocal denuding
of basement membrane with cell swelling, loss of microvilli, and loss of ciliated
cells in the remaining epithelium. By TEM, tracheal changes included epithelial
necrosis, denuded basement membrane, and elongation of epithelial cells near
foci of exposed basement membrane. Diacetyl did not produce significant changes
in the lung under these exposure conditions. These findings suggest that acute exposure
to diacetyl alone is sufficient to cause upper respiratory tract epithelial
necrosis in rats at concentrations of 198.4 ppm or higher.

So, 198 ppm (parts per million) has been established to be a harmful level when inhaled.

That's about .02%, folks.

all this says is that it caused tissue damage to the rats.

Sent from my DROID RAZR using Tapatalk 2

 

[Hoosier]

At acute exposure...

You make your own juice. You are informed. This discussion has been done over and over here on ECF.

We know from your last post that if I were to mix my old FA Caramel at twice the % I used and inhaled it for 6 hours straight that a microscope could find some damage.

happy? Good, let's move on.

 

[Striker911]

At acute exposure...

You make your own juice. You are informed. This discussion has been done over and over here on ECF.

We know from your last post that if I were to mix my old FA Caramel at twice the % I used and inhaled it for 6 hours straight that a microscope could find some damage.

happy? Good, let's move on.

I mixed some Root Beer at 15% and some Malt at 10%. 50/50 and its not bad. I will try the Vanilla next, in place of the Malt. I give my mix a 7 out of 10. Would be boring as an all day vape after a couple days but by far not the worse thing I have tried in the past.

 

[Hoosier]

If your getting a fair result in Rootbeer at 15%, I would say that just a bit of tweaking and some steep time will make that one a great value.

 

[panachronic]

At acute exposure...

You make your own juice. You are informed. This discussion has been done over and over here on ECF.

We know from your last post that if I were to mix my old FA Caramel at twice the % I used and inhaled it for 6 hours straight that a microscope could find some damage.

happy? Good, let's move on.

Thankfully, nobody here vapes for anything close to 6 hours a day, right?

The whole point I wanted to make is that safety guidelines developed for food labeling don't mean much for substances that are inhaled, and it's a serious mistake to tell people otherwise.

 

[Hoosier]

Thankfully, nobody here vapes for anything close to 6 hours a day, right?

The whole point I wanted to make is that safety guidelines developed for food labeling don't mean much for substances that are inhaled, and it's a serious mistake to tell people otherwise.

Sigh, I give up. You are missing the point. You continue to miss the point. You equate acute exposure to vaping. You equate food labeling to flavoring labeling. There is nothing I can say, do, or demonstrate that will dissuade you from tilting at this D-word windmill. I tried to be a good Poncho and steer Don Q to quest elsewhere, but Pancho is what he is.

You've provided quite a bit of information. You've made all the points to be made. I fail to see the point or the reasoning for continuing and everyone here has made their choice.

Keep all your links and documents so you will be ready to quick post the next dozen times this subject comes up in the next few months. I'll still think along the same lines as I do now. We can do this many many times in the future.

Cool?

 

[Striker911]

 

[LookMa`NoSmoK]

This thread taught me something. I can fill up my atty attached to my ego batt with a few drops and vape for quite a while before having to add more drops. Don't recall it going nearly this long on mods without making faces.

All hail the ego batt!!! (fresh charge in case you were wondering)

 

[salemgold]

I mixed some Root Beer at 15% and some Malt at 10%. 50/50 and its not bad. I will try the Vanilla next, in place of the Malt. I give my mix a 7 out of 10. Would be boring as an all day vape after a couple days but by far not the worse thing I have tried in the past.

Thanks for posting back to let us know how it turned out. I was curious. I still have the McCormick flavoring that I used in my first DIY and it was really very good

 

[LookMa`NoSmoK]

Thanks for posting back to let us know how it turned out. I was curious. I still have the McCormick flavoring that I used in my first DIY and it was really very good

Yeah, 9 boxes full of McCormick =)

 

[jayw]

OneStopDIYShop has an article under The Flavor Apprentice
On Vanilla Custard Ingredients in Flavors and a taste test for
Acetyl propionyl and acetoin.
I'M new and just learning about this

 

[Striker911]

Thanks for posting back to let us know how it turned out. I was curious. I still have the McCormick flavoring that I used in my first DIY and it was really very good

No problem. I am always happy to help when I can. Side note. I guess u dont drink much huh

OneStopDIYShop has an article under The Flavor Apprentice
On Vanilla Custard Ingredients in Flavors and a taste test for
Acetyl propionyl and acetoin.
I'M new and just learning about this

Thanks for the heads up. Im so DIY dumb. I do have a lot of flavors from FA and they say most of the time they dull down at 6 months. I will remember that next time I place an order. I have a stock pile over here not even in the fridge. Thanks to you I learned a few things today. I have been putting of my DIY education for way too long. I really should pay more attention.

 

[panachronic]

You equate food labeling to flavoring labeling.

This is the exact opposite of what I said in the post you quoted.