Agene

Agene is a chemical compound that was formerly used in the food industry, particularly in the production of flour. It is also known as Nitrogen trichloride or Trichloramine, and is a yellow, oily, pungent-smelling liquid.

History

Agene was first discovered in the 19th century and was used extensively in the food industry until the mid-20th century. It was primarily used as a bleaching agent for flour, giving it a whiter appearance and improving its baking qualities. However, the use of agene in food production was discontinued after it was found to cause health problems, including a condition known as 'baker's asthma'.

Health Effects

Exposure to agene can cause a variety of health problems. Inhaling the fumes can lead to respiratory issues, such as asthma and bronchitis. It can also cause skin and eye irritation. Long-term exposure can lead to more serious health problems, including damage to the lungs and other organs.

Current Use

Today, agene is primarily used in the production of other chemicals. It is also used in some types of explosives and in the treatment of water to kill bacteria and other microorganisms.

See Also

• Food additives
• Food safety
• Chemical industry

References

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