Effect of spring oilseed rape crop density on plant root biomass and ... by Cepuliene, Rita; Marcinkeviciene, Ausra; Velicka, Rimantas; Kosteckas, Robertas; Pupaliene, Rita / Estonian Journal of Ecology.
A study in Washington State gathered 154 first to fifth graders from two elementary schools. The students were given four gummy bears made with either xylitol or maltitol (types of sugars used in many types of sugarless chewing gum) three times a day during school hours. All were checked for plaque and bacteria in their mouths at the start of the study and six weeks later.
In its submission, counsel notes that xanthan gum is natural because it is produced by the hereditary metabolism of the bacteria Xanthomonas campestris. The memory for producing the gum is in the bacteria's genes, but for commercial purposes, the organism is grown in a vat and the gum harvested.He notes that the process does not make the product a synthetic. He also states that xanthan is a gum within the commercial and common meaning of that term.he memory for producing the gum is in the bacteria's genes, but for commercial purposes, the organism is grown in a vat and the gum harvested. He notes that the process does not make the product a synthetic. He also states that xanthan is a gum within the commercial and common meaning of that term.