The closest related to food was stain removal from plastic containers. The rest are polishing or cleaning related. Which makes sense – like vinegar, citrus is mildly acidic, organic and non-toxic. There’ve been studies that suggest vinegar is better than chlorine for cleaning.
There is a “low” dose of vitamin K in lemons. But lemons are not the sort of thing many are going to over-consume 😉 I don’t have details, but I suspect the vitamin K is in the zest, as with most citrus fruit.
Plastic as a material has pretty much changed the way we live our lives- it’s cheap, can be molded into practically any shape and is, for the most the part, easily recyclable (when people bother to). So why is it that we still use glass bottles and cans to store our beer in? Is it to do with aesthetics? Taste? Or is there another factor at play?
It’s not covered in the article, but a plastic container might make for a faster cooling beverage. The material is less thick than glass, so less time cooling the material before getting to the liquid inside. But it’d also be quicker to warm when you have it in your hand…
Seriously, do NOT. For more information, including disgusting examples and photos – see this article.
The fats in the grease and oil from your kitchen mix with the other chemicals in the sewers and form nasty conglomerations of chemicals that can build up and block the pipes that take our dirty water to the wastewater treatment plant.
Put your grease in the trash, not the sink.
Cook sparingly with oil – it’s easier/better to add more than to have too much. But you don’t get a choice with bacon. Storing in plastic containers are not a good idea, as they might melt if you don’t let the oil/grease cool. I use the leftover metal containers from canned goods. If you did enough volume, it’d be worth the time to make biofuel. One day, municipal services will likely provide such a means but currently they’re telling people to put the left over fat/oil in the landfill.