Aluminum ant hill: a chemical test that could save lives

In the 1970s, a group of Canadian researchers began testing aluminum ant hill for the presence of aluminum oxide in baking pans.

The test showed that the compounds were much more toxic than aluminum oxide and other compounds found in common baking pans at the time.

Researchers soon discovered that aluminum ant hills were not toxic.

The ant hill was now widely used in ant farm facilities and the Canadian government required that all food prepared at those facilities have ant hill on the label.

The Canadian government also set up the Ant Hill Partnership, a partnership between the Canadian Ant Industry and the Government of Canada to develop ant hill-free food production facilities.

Today, the Canadian Food Inspection Agency (CFIA) requires all food produced at all agricultural facilities to have ant hills on the labels.

But because the ant hill can be hazardous to human health, it is not included in that requirement.

The CFIA’s ant hill guidelines have been in effect since 2005.

In 2007, the CFIA issued a rule requiring that all ant hill must be included on all food labels, regardless of the source.

But the Canadian Association of Food Processors, a trade group representing food producers, argues that the federal government has gone too far in requiring labeling for ant hill.

The Association, which represents more than 3,000 food producers in Canada, is pushing the federal Food Standards Agency to adopt a more stringent ant hill requirement.

“We don’t want a regulatory system where the food industry is allowed to set the rules,” says Craig McEwen, the CEO of the Canadian Automated Processing Industries Association (CAPIA), which represents food processors in Canada.

“If we want to ensure the safety of food, we want that food to be produced at safe temperatures, at safe levels of food additives, at acceptable levels of pesticides, and at safe production practices.”

CAPIA and the CFAA have been working together to improve the ant Hill standard since the 1990s.

CAPIA has teamed up with the Canadian Agricultural Chemistry Society (CAAS), a research group in Ontario, to develop a standard that would set out all the toxic chemicals and ingredients that would have to be present on all ant hills produced in Canada for the standard to be in effect.

CAPia and CAAS hope to have the standard published by the end of the year.

“The Canadian government is taking this one step at a time and they are doing it slowly,” says McEwan.

“It’s not a perfect solution.

It’s just a start.

It will take a long time to get there.

But we’re hoping that eventually, with the right tools, we can get there.”

In the meantime, McEwens hopes that the CFSA will make changes to the standard.

“They’re really taking a long view and trying to understand how to do it in a way that protects the public,” he says.

The standard is still a work in progress.

CAPIAS is hoping to publish the ant hills standard in the coming months.

But McEwyen says that the Canadian food industry will have a huge impact on the future of ant hill in Canada: “We are going to have a significant impact on how these ant hills are used.

It could have a big impact on everything from food production to pesticide use, to food packaging.”