As of 2022, the European Food Safety Authority (EFSA) classified titanium dioxide (E950) as not safe for human consumption, leading to its ban as a food additive in the EU. This decision was based on concerns that titanium dioxide particles could induce DNA damage, potentially leading to carcinogenic effects. Before this, titanium dioxide was widely used in various products, including foods, paints, and sunscreens, for its whitening and brightening properties. The prohibition in food products marks a significant shift towards prioritizing consumer safety, although titanium dioxide may still be found in non-food items under certain regulatory constraints. Manufacturers within the EU have been adapting by seeking alternative ingredients that fulfill the same function without the associated health risks.

Yes, Titanium Dioxide is allowed in Europe but under some restrictions. As of 2020, The European Food Safety Authority has expressed concerns over the safety of Titanium Dioxide as a food additive (E171). As of May 2022, EU has banned use of Titanium Dioxide as a food additive. However, it is still used in other products like cosmetics and sunscreens.

Gel ink, used in rollerball pens, is water-based and contains pigments and a gelling agent to create a smooth writing experience. Despite its advantages, such as vibrant colors and smooth gliding, gel ink can dry out if left uncapped or unused for extended periods. The drying process is due to the water content evaporating, leaving behind the pigments and gel, which can clog the pen tip. To prevent this, it’s advisable to store gel pens with the cap on and in a cool, dry place. If a gel pen does dry out, gently warming the tip or scribbling on a piece of paper can sometimes revive the ink flow. For pens that are frequently used, regular use can help keep the ink from drying out by ensuring a continuous flow.

The question "How many peptides does an amino acid?" seems to misunderstand the relationship between amino acids and peptides. Amino acids are the monomeric units that make up peptides. A single amino acid cannot form a peptide on its own. Peptides are formed when two or more amino acids are linked together via peptide bonds in a dehydration synthesis reaction. The smallest peptide, a dipeptide, is made of two amino acids. As more amino acids join, larger peptides or even proteins (which are long chains of amino acids) can be formed. Therefore, it's not about how many peptides an amino acid can make, but rather how amino acids combine to form peptides.