Vapor Pressures of Glycerol-Water and Glycerol-Water-Sodium Chloride Systems

1925 ◽  
Vol 17 (6) ◽  
pp. 643-646 ◽  
Author(s):  
A. R. Carr ◽  
R. E. Townsend ◽  
W. L. Badger
Keyword(s):  
Sodium Chloride ◽  
Vapor Pressures ◽  
Glycerol Water

scholarly journals Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

2017 ◽  
Vol 56 (1) ◽  
pp. 85-92 ◽  
Author(s):  
P. Marín ◽  
C. Ginés ◽  
P. Kochaki ◽  
M. Jurado
Keyword(s):  
Sodium Chloride ◽  
Water Activity ◽  
Penicillium Chrysogenum ◽  
Potassium Sorbate ◽  
Mucor Racemosus ◽  
Food Preservatives ◽  
Glycerol Water ◽  
Fungal Inhibition ◽  
Growth Of Fungi ◽  
Different Levels

AbstractThis work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at awvalues in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that awof cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

scholarly journals Effects of Glycerol Concentrations on Self-diffusion Coefficients of Glycerol in Glycerol-Water-Sodium Chloride Ternary Solutions

2012 ◽  
Vol 70 (8) ◽  
pp. 1043
Author(s):  
Cong Chen ◽  
Weizhong Li ◽  
Yongchen Song ◽  
Lindong Weng ◽  
Ning Zhang
Keyword(s):  
Sodium Chloride ◽  
Diffusion Coefficients ◽  
Glycerol Water ◽  
Self Diffusion ◽  
Ternary Solutions

scholarly journals Refractometric study on binary, ternary, and quaternary solutions made by water, methanol, ethanol, glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride at T = 293.15 K and atmospheric pressure

2019 ◽  
Vol 62 (4) ◽  
Author(s):  
Fardad Koohyar ◽  
Javad Nasiri ◽  
Farhoush Kiani
Keyword(s):  
Refractive Index ◽  
Sodium Chloride ◽  
Atmospheric Pressure ◽  
Empirical Equation ◽  
Refractive Indices ◽  
Glycerol Water ◽  
Binary Solutions ◽  
Wide Range ◽  
Water Glycerol ◽  
Semi Empirical

The glycerol, D-glucose monohydrate (DGMH), sucrose, and sodium chloride are used in food industries and the measurement of properties for these components and their aqueous solutions can be important. In this research work, the refractive indices for binary solutions of (methanol + glycerol), (ethanol + glycerol), ternary solutions of (water + glycerol + DGMH), (water + glycerol + sucrose), (water + sucrose + DGMH), (water + sucrose + ethanol), (water + ethanol + DGMH), (water + NaCl + DGMH), (water + methanol + NaCl), (water + ethanol + NaCl), (water + NaCl + glycerol), (water + sucrose + NaCl), and quaternary solutions of (water + ethanol + sucrose + DGMH), (water + ethanol + sucrose + glycerol), (water + NaCl + sucrose + glycerol) were measured in wide range of mole fractions at T = 293.15 K and atmospheric pressure. For binary solutions of this study, the changes of refractive index on mixing, ∆nD, were calculated in each mole fraction at T = 293.15 K. Also, the refractive index of binary solutions was fitted by a semi-empirical equation. The constant of this equation, Kr, was represented by Koohyar et al. in 2011. This constant can be used to investigate power of interactions between solute and solvent molecules. For ternary and quaternary solutions of this study, a semi-empirical equation was used to determine refractive indices at given temperature. The comparison between calculated and experimental refractive indices shows that there is a good agreement between them especially in lower molal concentrations.    

scholarly journals OSMOTIC RELATIONSHIPS IN THE HEN'S EGG AS DETERMINED BY RELATIVE VAPOR PRESSURES

1935 ◽  
Vol 18 (4) ◽  
pp. 481-484
Author(s):  
J. M. Johlin
Keyword(s):  
Sodium Chloride ◽  
Osmotic Pressure ◽  
Egg Yolk ◽  
Egg White ◽  
Vapor Pressures ◽  
Hen’S Egg ◽  
Before And After

It has been shown by a comparison of the relative vapor pressures of egg yolk and egg white before and after the addition of sodium chloride to the white that the osmotic pressure of the yolk is greater than that of the white.

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