![]() However, he reported numbness of hisįingers and palms, tinnitus, and a possible decrease in his ability Month later was 51 ug/dL, he reported no exposure to known sources Pharmacology and toxicology clinic for further evaluation clinic Was detected in a 46-year-old Ohio man during a routine In December 1991, a venous blood lead level (BLL) of 50 ug/dL ![]() Lead Intoxication Associated with Chewing Plastic For assistance, please send e-mail to: Type 508 Accommodation and the title of the report in the subject line of e-mail. “I saw Simply Gum as an opportunity to do something exciting and new.Persons using assistive technology might not be able to fully access information in this file. “Until now, there has been very little innovation in the gum industry,” she says. So she recently moved production out of her home kitchen and into a factory in New York City. Proschan couldn’t keep up with demand for her product. First, she began selling it to local grocery stores, and then to shops across the country. She tried to figure out the right amounts of ingredients for larger batches. But when she made larger batches, the gum didn’t have the right feel. Proschan went through a lot of trial and error. But too much chicle made the gum too dense and hard. For example, she found that too much flavoring wasn’t good. “I ordered everything online,” she says, “and then started tinkering in my kitchen.” Proschan tested different mixtures with different amounts of ingredients. So she picked a few other ingredients to add. Proschan wanted her product to have a feel like that of traditional gum. “I saw Simply Gum as an opportunity to do something exciting and new.” Proschan recently had to move production out of her home kitchen and into a factory in New York City to keep up with demand for her product. Proschan began selling her product, called Simply Gum, to local grocery stores and then expanded to shops across the country. It took her about a year to figure out the right proportions of ingredients to make larger amounts. But when she made larger batches, the gum’s texture didn’t turn out right. Too much chicle, on the other hand, made the gum too dense and hard.Īfter a lot of trial and error, Proschan came up with a mixture that worked. She found that adding too much flavoring, for example, made the gum slippery and soft. ![]() “I ordered everything online,” she says, “and then started tinkering in my kitchen.” Proschan tested various recipes with different amounts of ingredients. Proschan picked a few other ingredients to add to her product so it would have a consistency similar to that of traditional gum. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
January 2023
Categories |