ISSN

0974-4150 (Online)
0974-4169 (Print)


Author(s): Sanϳay Roy

Email(s): sanjayroyp@gmail.com

DOI: 10.52711/0974-4150.2021.00081   

Address: Sanϳay Roy*
Department of Chemistry, School of Sciences, Netaji Subhas Open University, West Bengal, India.
*Corresponding Author

Published In:   Volume - 14,      Issue - 6,     Year - 2021


ABSTRACT:
One of the oldest habits of human beings is to chew gum that was continuing from ancient civilizations to the modern world. Chew the gum could be a quiet pleasure that charming people for a long time. The non-food item chewing gum has a long history. The stepwise progress of its development has given us better flavour and additional medicative values. The stress-releasing properties and different medical outcomes have to make chewing gum popular for everyone. Chew the gum isn’t bring solely stripling pleasure, in near future ‘chewing gum’ perhaps use as a part of the drug delivery system. Unfortunately, it has also produced some negative effects. Modern chewing gum is made by non-biodegradable hydrophobic polymer together with artificial sweetener and flavour. So chew this sort of synthetic materials over a long time could produce some adverse effects. Again, because of our irresponsible attitude to toss the waste part of chewing gum anywhere creates some kind of serious environmental litter known as ‘gum pollution’. Therefore this widespread habit causes some sort of nuisance. Thus it’s the time to think how chewing gum offers us additional pleasure and benefits while not hampering human health and surroundings.


Cite this article:
Sanϳay Roy. A Review on Profit, Probable Hazard, and Ecological Impacts of Commonly used Chewing Gum. Asian Journal of Research in Chemistry. 2021; 14(6):459-0. doi: 10.52711/0974-4150.2021.00081

Cite(Electronic):
Sanϳay Roy. A Review on Profit, Probable Hazard, and Ecological Impacts of Commonly used Chewing Gum. Asian Journal of Research in Chemistry. 2021; 14(6):459-0. doi: 10.52711/0974-4150.2021.00081   Available on: https://ajrconline.org/AbstractView.aspx?PID=2021-14-6-14


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