Manufacture of Calcium Citrate and Citric Acid from Lime Juice.

1925 ◽  
Vol 17 (12) ◽  
pp. 1283-1285 ◽  
Author(s):  
F. H. S. Warneford ◽  
F. Hardy
Keyword(s):  
Citric Acid ◽  
Calcium Citrate ◽  
Lime Juice

scholarly journals INCREASING THE STRENGTH AND FROST RESISTANCE OF CERAMIC PRODUCTS AT USING MELASSES BARDS AS PLASTICIZER

2020 ◽  
pp. 19-29
Author(s):  
S.V. Sverguzova ◽  
I. Shayhiev ◽  
Tom Otiti ◽  
Zh.A. Sapronova
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Frost Resistance ◽  
Ceramic Materials ◽  
Calcium Citrate ◽  
Organic Substances ◽  
Ceramic Samples ◽  
Natural Clays ◽  
Loss Of Mass ◽  
Clay Materials

ways of production of ceramic materials with use as the plasticizing additive of the sulphitic and alcohol bards (SAB), the calcium citrate filtrate (CCF) which is liquid withdrawal of production of citric acid in the microbiological way are known. However introduction to raw mix of CoB reduces forming humidity and fall of the formed products insufficiently, and an essential lack of FTsK is the low durability of products on compression with a big volume mass of samples. In work the possibility of use as the plasticizing additive to a clay lot of withdrawal of the spirit industry – melasses bards is investigated. As a part of molasses the remains of amino acids and other organic substances which have the plasticizing effect on clay materials contain. On the example of natural clays of three various fields the plasticizing action melasses bards is proved, and the number of plasticity of the studied clays increases in direct ratio to increase in additive melassny bards in clay raw mix. It is shown that introduction to raw mix melasses bards leads to improvement of appearance of pottery, decrease in jointing, increase in durability for Veselovsky clay for 7%, for the Oryol clay for 67%, for Bessonovskaya – for 23%. Research of the received ceramic samples on frost resistance according to requirements of GOST bards unlike the products which aren’t containing additive bards showed high frost resistance of products with additive melass. Also lowered decrease in durability and loss of mass of the samples containing additive melassny bards is noted

scholarly journals Conversion of Calcium Citrate to Citric Acid with Compressed CO2

ACS Omega ◽  
2021 ◽  
Author(s):  
Rong Ye ◽  
Zirui Zhao ◽  
Rong Gao ◽  
Junfen Wan ◽  
Xuejun Cao
Keyword(s):  
Citric Acid ◽  
Calcium Citrate

scholarly journals Fermentasi Produksi Asam Sitrat menggunakan Aspergillus Niger ATCC 16404 dengan Substrat Hidrolisat Cair Limbah Padat Industri Brem

2019 ◽  
Vol 7 (4) ◽  
pp. 615
Author(s):  
Gede Asstaradi Kusuma ◽  
Nyoman Semadi Antara ◽  
Ni Putu Suwariani
Keyword(s):  
Citric Acid ◽  
Experimental Design ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Block Design ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Calcium Citrate ◽  
Randomized Block Design ◽  
Static Cultivation

Dregs of solid waste brem industry contained 12 percent of sugar and 10,8 percent of starch. Component contained in the dregs are expected to produce citric acid. The aims of this study were to determine the effect of static cultivation on the production of citric acid from liquid hydrolyzate brem waste by using Aspergillus niger. The experimental design used in this study was a simple randomized block design (RAK), which the static cultivations (0, 1, 2, 3 days) as a treatment. The results showed that the static cultivation treatment significantly affected the level of acidity (pH), total soluble solids, biomass, reducing sugar, calcium citrate, citric acid and yield. The static cultivation for 1 day was the best treatment to produce Ca-citrate which the production level was 3,84 ± 0,05 g/L. By the stoichiometry method the citric acid production could be calculated, which equal to 2,12 ± 0,03 g/L. Keywords: Aspergillus niger, dregs of brem, static cultivation, Ca-citrate, citric acid  

Dissolution Rate of Limestone for Wet Flue Gas Desulfurization in the Presence of Citric Acid

2011 ◽  
Author(s):  
Rui-tang Guo ◽  
Wei-guo Pan ◽  
Xiao-bo Zhang ◽  
Jiang Wu ◽  
Jian-xing Ren
Keyword(s):  
Citric Acid ◽  
Dissolution Rate ◽  
Flue Gas ◽  
Ph Value ◽  
Flue Gas Desulfurization ◽  
Calcium Citrate ◽  
Inhibition Effect ◽  
Limestone Dissolution ◽  
Ph Stat ◽  
Stat Method

Dissolution rate of limestone for wet flue gas desulfurization in the presence of citric acid was measured by pH-stat method. It was found that limestone dissolution rate in the presence of citric acid was controlled by mass transfer. As can be seen from the experimental results, in the presence of citric acid, limestone dissolution rate increased with increasing stirring speed and reaction temperature. When pH value was greater than or equal to 5.5, due to the formation of calcium citrate, citric acid would inhibit the dissolution process of limestone. And the inhibition effect was more obvious at higher pH value.

Formation constants for magnesium and calcium citrate complexes

1980 ◽  
Vol 33 (7) ◽  
pp. 1511 ◽  
Author(s):  
KN Pearce
Keyword(s):  
Aqueous Solution ◽  
Citric Acid ◽  
Metal Ions ◽  
Formation Constants ◽  
Potassium Citrate ◽  
Divalent Metal ◽  
Calcium Citrate ◽  
Divalent Metal Ions ◽  
Citrate Complex

centration formation constants for magnesium and calcium citrate complexes have been redetermined from pH titrations of citric acid in the absence and presence of the divalent metal ions in aqueous solution at 2° Values for the constants, corrected for the presence of potassium citrate complex, are presented and critically compared with literature values. Values for the formation constants of strontium and barium citrate complexes are also reported.

scholarly journals Pengaruh larutan perendam alami dan penghambat etilen (1-Methylcyclopropene) terhadap kualitas pascapanen bunga potong krisan (Dendranthema Grandiflora Tzvelev.) 'White Fiji'.

Kultivasi ◽  
2018 ◽  
Vol 17 (3) ◽  
Author(s):  
Syariful Mubarok ◽  
Mustika Arsri ◽  
Farida Farida ◽  
Erni Suminar ◽  
Endah Yulia
Keyword(s):  
Citric Acid ◽  
Sodium Hypochlorite ◽  
Ornamental Plants ◽  
Flower Color ◽  
Boiling Water ◽  
Flower Longevity ◽  
Cut Flowers ◽  
Lime Juice ◽  
Betel Leaf ◽  
Randomized Design

Sari Bunga potong krisan (Dendrathema grandiflora Tzvelev.) merupakan salah satu tanaman hias yang banyak diminati oleh masyarakat karena keindahan, warna, dan ukurannya yang besar. Permasalahan pada bunga krisan potong salah satunya adalah kesegaran bunga yang singkat. Kesegaran bunga potong dapat dipertahankan dalam waktu yang lebih lama dengan penambahan larutan perendam alami, kimia dan 1-MCP. Penelitian ini bertujuan untuk mengetahui penggunaan larutan perendam berupa bahan alami dan bahan kimia serta pengaplikasi 1-MCP dapat mempertahankan  kesegaran bunga krisan potong. Percobaan dilakukan dengan menggunakan Rancangan Acak Lengkap yang terdiri dari sepuluh perlakuan yaitu A (Kontrol), B (1-MCP 0,25 μl/L), C  (Sukrosa 1% dan 1-MCP 0,25 μl/L) , D  (Air kelapa 5% dan 1-MCP 0,25 μl/L) , E (Asam sitrat 3% dan 1-MCP 0,25 μl/L), F (Perasan jeruk nipis 5% dan 1-MCP 0,25 μl/L), G  (NaOCl 0.01% dan 1-MCP 0,25 μl/L), H (Air rebusan daun sirih 4% dan 1-MCP 0,25 μl/L), I (Sukrosa 1%, NaOCl 0.01%, Asam sitrat 3% dan 1-MCP 0,25 μl/L),  J (Air kelapa 5%, Perasan jeruk nipis 5%, Air rebusan daun sirih 4% dan 1-MCP 0,25 μl/L). Hasil percobaan menunjukkan bahwa komposisi larutan tunggal sukrosa 1%, dan 1-MCP 0,25 μl/Lmemberikan hasil terbaik bunga krisan potong ‘White Fiji’ dalam mempertahankan lama kesegaran bunga hingga 14,78 hari, skor warna bunga, sudut kulai, pertambahan diameter yang lambat dan indeks kerusakan yang sedikit.Kata Kunci: Kesegaran, Perasan Jeruk Nipis, Rebusan Daun Sirih, Sodium Hypochlorite, WarnaAbstract. Chrysantemum (Dendranthema GrandifloraTzvelev.)is one of the ornamental plants greatly demanded because of its beauty, color, and size. One of the problems in cut chrysantemum is short time of flower longevity. The longevity of cut flowers can be maintained by the additional of a submersion solution such as a solution of natural, chemicals and 1-MCP. The aim of this study was to determine a solution of natural, chemicals, and 1-MCP for the flower longevity of cut chrysantemum. The experiment was conducted using a Completely Randomized Design consisted of nine treatments, A (Control), B (1-MCP 0,25 μl/L), C (Sucrose 1% and 1-MCP 0,25 μl/L), D (Coconut water 5% and 1-MCP 0,25 μl/L), E (Citric acid 3% and 1-MCP 0,25 μl/L), F (Lime juice 5% and 1-MCP 0,25 μl/L), G (NaOCl 0,01% and 1-MCP 0,25 μl/L), H (Boiling water betelleaf 4% and 1-MCP 0,25 μl/L), I (Sucrose 1%, NaOCl 0,01%, Citric acid 3% and 1- MCP 0,25 μl/L), J (Coconut water5%, Lime juice5%, Boiling water betelleaf 4% and 1-MCP 0,25 μl/L).The experimental results showed that 1% Sucrose and 1-MCP 0,25 μl/L gave the best results in the flowers chrysanthemum cut 'White Fiji' maintaining the freshness of flowers until 14,78 days, the flower color score, the angle of the starter, slow diameter increase and fewer damage indexes.Keywords: Betel Leaf Stew, Color, Freshness, Lime Juice, Sodium Hypochlorite

Preparation of Calcium Citrate Malate Using Citric Acid and Malic Acid with Calcium Hydroxide Synthesized from Duck Eggshell

2021 ◽  
Vol 897 ◽  
pp. 117-123
Author(s):  
Ronald Allan S. Delos-Reyes ◽  
Marc Andre D. Mecaydor ◽  
Angelu R. Pesito ◽  
Mariah Shaira A. Razon
Keyword(s):  
Citric Acid ◽  
Empirical Model ◽  
Design Of Experiment ◽  
Malic Acid ◽  
Room Temperature ◽  
Research Work ◽  
Calcium Citrate ◽  
X Ray Diffraction ◽  
X Ray ◽  
Main Effects

This research work presents an optimum setting at which the production of calcium citrate malate would have the highest yield. The factors that were varied are temperature and the concentrations of citric acid and malic acid. Duck eggshells were used as the source of calcium. The temperature settings were at room temperature (25°C) and at 80°C, the concentrations of citric acid at 1.5 M and 1.7 M and that of malic acid at 2.2 M and at 2.5 M. Using 23 factorial design of experiment (8 settings), the main effects and the interaction effects were plotted to derive an empirical model to predict the yield of calcium citrate malate. Furthermore, a comparison of x-ray diffraction graphs was conducted to evaluate the final product.

scholarly journals Metabolism of Citric Acid, Potassium Citrate, Sodium Citrate and Calcium Citrate in the Rat

1987 ◽  
Vol 28 (4) ◽  
pp. 251-260_1
Author(s):  
Yumiko NAKAMURA ◽  
Yasuhide TONOGAI ◽  
Sumiko TSUJI ◽  
Yoshio ITO
Keyword(s):  
Citric Acid ◽  
Sodium Citrate ◽  
Potassium Citrate ◽  
Calcium Citrate

Safety Assessment of Citric Acid, Inorganic Citrate Salts, and Alkyl Citrate Esters as Used in Cosmetics

2014 ◽  
Vol 33 (2_suppl) ◽  
pp. 16S-46S ◽  
Author(s):  
Monice M. Fiume ◽  
Bart A. Heldreth ◽  
Wilma F. Bergfeld ◽  
Donald V. Belsito ◽  
Ronald A. Hill ◽  
...  
Keyword(s):  
Citric Acid ◽  
Safety Assessment ◽  
Chelating Agents ◽  
Sodium Citrate ◽  
Expert Panel ◽  
Food Additives ◽  
Chelating Agent ◽  
Potassium Citrate ◽  
Calcium Citrate ◽  
Triethyl Citrate

The CIR Expert Panel (Panel) assessed the safety of citric acid, 12 inorganic citrate salts, and 20 alkyl citrate esters as used in cosmetics, concluding that these ingredients are safe in the present practices of use and concentration. Citric acid is reported to function as a pH adjuster, chelating agent, or fragrance ingredient. Some of the salts are also reported to function as chelating agents, and a number of the citrates are reported to function as skin-conditioning agents but other functions are also reported. The Panel reviewed available animal and clinical data, but because citric acid, calcium citrate, ferric citrate, manganese citrate, potassium citrate, sodium citrate, diammonium citrate, isopropyl citrate, stearyl citrate, and triethyl citrate are generally recognized as safe direct food additives, dermal exposure was the focus for these ingredients in this cosmetic ingredient safety assessment.

scholarly journals Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products

2008 ◽  
Vol 22 (3) ◽  
pp. 567-570 ◽  
Author(s):  
Kristina L. Penniston ◽  
Stephen Y. Nakada ◽  
Ross P. Holmes ◽  
Dean G. Assimos
Keyword(s):  
Citric Acid ◽  
Quantitative Assessment ◽  
Fruit Juice ◽  
Lemon Juice ◽  
Lime Juice
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