Monosodium Glutamate: A Good Replacement For Hydrogen Peroxide In Bone Preparations

Abstract

Monosodium glutamate (MSG) is one of the additives (taste enhancer) used in food industries. MSG is widely used in Nigeria today as a spice despite the adverse effect on health that has been reported, based on researches done. This study was carried out to appraise the bleaching effects of MSG on the caprine and porcine skulls. The bones were divided into 2 groups: one group was bleached with MSG while the control was bleached with hydrogen peroxide. Our preliminary observations showed that MSG had strong bleaching effects on the bones. These effects competed favorably with the actions of hydrogen peroxide used in the control group. By these preliminary observations, MSG may economically and functionally replace hydrogen peroxide in osteological preparations.