Toxicity
Sulphur
dioxide
is
a
____________________
(
E220
)
used
in
many
food
products
such
as
____________________
vegetables
(
100
-
500
ppm
=
mg
/
kg
)
,
wines
(
50
-
150
ppm
)
,
dried
fruits
(
1000
-
2000
ppm
)
and
sausages
.
Furthermore
,
our
environmental
atmosphere
exposes
us
to
this
substance
as
cars
and
industries
produce
about
150
million
tons
per
year
;
so
our
daily
____________________
of
SO2
by
respiration
is
about
1
mg
/
day
.
According
to
the
World
health
organisation
an
acceptable
daily
intake
is
0
,
7
mg
/
kg
/
____________________
.
SO2
can
induce
asthma
and
a
severe
allergic
response
.
The
____________________
ion
destroys
vitamin
B1
,
that
is
why
many
countries
____________________
the
use
of
SO2
in
foodstuffs
that
are
an
important
____________________
of
vitamin
B1
Another
____________________
of
the
SO2
is
the
bad
____________________
,
which
most
people
can
be
aware
of
when
levels
are
____________________
500
ppm
.
Now
the
levels
of
SO2
are
lower
than
the
levels
(
200
ppm
)
used
in
the
past
.
It
was
originally
obtained
exposing
the
____________________
(
the
unfermented
juice
)
to
the
fumes
of
burning
sulphur
.
Nowadays
the
gas
itself
is
rarely
used
,
being
replaced
by
SO2
-
generating
compounds
,
particularly
sodium
____________________
(
Na2SO3
)
,
sodium
____________________
sulphite
(
NaHSO3
)
,
and
sodium
metabisulphite
(
Na2S2O5
)
.
When
possible
winemakers
prefer
to
use
the
____________________
salts
since
this
increases
the
level
of
that
element
in
the
wine
,
which
may
later
help
in
the
precipitation
of
tartrates
during
cold
stabilization
.
About
60%
of
the
total
sulphur
dioxide
in
a
must
or
wine
is
____________________
to
sugars
,
aldehydes
(
such
as
acetaldehyde
that
is
very
strongly
bound
)
,
____________________
or
other
flavonoids
:
that
is
called
bound
SO2
while
the
other
40%
exists
as
____________________
SO2
.
