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Is redistilled acetonitrile edible in small doses?

I am a gastronomy student so my chemistry knowledge is a bit limited. I'm reading in a study that they used redistilled acetonitrile to obtain cheddar cheese extracts. I want to use this technique to obtain other extracts, but my professor says acetonitrile is toxic (which, unprocessed, it definitely is), and I can't provide a cohesive defense. Any help?

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