Physical properties: The physical properties of MSG are that is shiny like very small crystals, brittle so it is easy for it to be packaged, smooth so you don’t feel it when you eat and has a melting point of -225°C so it doesn’t melt before it dissolves in the water.
Chemical property: The chemical property of MSG is that it is soluble in water, which allows it to be used in cooking where water is the base of most meals like soup.
Benefits: There are not any benefits to the environment of the practical uses or production because there is no direct or indirect benefit to the environment. The production of MSG gets jobs to the people in fermentation industrials and farmers who have to get the raw materials. In addition, shipping and trucking industries benefit form this because they have to ship out the product. Restaurant owners can use it to attract more people to their business.
Negative Impacts: There are many negative impacts to the body when MSG is consumed. It is short term but the effects are bad. They are headache, flushing, sweating, numbness, tingling or burning in or around the mouth, rapid, fluttering heartbeats, chest pain, shortness of breath, nausea, and weakness. In addition, it affects the environment because MSG is only produced in china so to get to other place planes, ships and trucks have to be used. That causes pollution, which helps cause global warming with the added carbon dioxide.