The Activity Coefficient of Benzoic Acid in Solutions of Neutral Salts and of Sodium Benzoate

1932 ◽  
Vol 36 (6) ◽  
pp. 1685-1694 ◽  
Author(s):  
I. M. Kolthoff ◽  
Wouter Bosch
Keyword(s):  
Activity Coefficient ◽  
Benzoic Acid ◽  
Sodium Benzoate

Partition Chromatographic Method for Caffeine and Sodium Benzoate Injections

1974 ◽  
Vol 57 (3) ◽  
pp. 719-720
Author(s):  
John D Weber
Keyword(s):  
Acetic Acid ◽  
Benzoic Acid ◽  
Sodium Bicarbonate ◽  
Sodium Benzoate ◽  
Chromatographic Method ◽  
Ultraviolet Spectrophotometry

Abstract Sodium benzoate is retained on a Celite :1N sodium bicarbonate column while caffeine is eluted with ether and trapped on a second Celite: 1N H2S04 column. The sodium benzoate is recovered in the form of benzoic acid by elution with acetic acid in chloroform and the caffeine is eluted with chloroform. The concentrations in the eluates are directly measured by ultraviolet spectrophotometry.

Mixing Effect on Stoichiometric Diversity in Benzoic Acid–Sodium Benzoate Cocrystals

2019 ◽  
Vol 19 (3) ◽  
pp. 1576-1583 ◽  
Author(s):  
Tzu-Hsuan Chen ◽  
Kuan Lin Yeh ◽  
Chih Wei Chen ◽  
Hung Lin Lee ◽  
Yu Cheng Hsu ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Mixing Effect

Direct co-crystal assembly from synthesis to co-crystallization

CrystEngComm ◽  
2015 ◽  
Vol 17 (47) ◽  
pp. 9002-9006 ◽  
Author(s):  
Hung Lin Lee ◽  
Tu Lee
Keyword(s):  
Phase Diagram ◽  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Ternary Phase ◽  
Ternary Phase Diagram ◽  
Excessive Amount ◽  
Direct Assembly

The ternary phase diagram for the direct assembly of a 2 : 1 co-crystal of benzoic acid–sodium benzoate was illustrated. Benzoic acid acted as a reactant and underwent neutralization to produce sodium benzoate. The excessive amount of benzoic acid as an API can interact with the product, sodium benzoate as another API, to undertake API–API co-crystallization by cooling.

scholarly journals Performance of Calves Fed Colostrum Treated with Sodium Benzoate or Benzoic Acid

1980 ◽  
Vol 63 (6) ◽  
pp. 959-963 ◽  
Author(s):  
B.F. Jenny ◽  
B.A. Costello ◽  
H.J. Van Dijk
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate

Effects of dietary benzoic acid and sodium-benzoate on performance, nitrogen and mineral balance and hippuric acid excretion of piglets

2012 ◽  
Vol 66 (3) ◽  
pp. 227-236 ◽  
Author(s):  
Tobias Gräber ◽  
Holger Kluge ◽  
Frank Hirche ◽  
Jiří Brož ◽  
Gabriele I. Stangl
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Hippuric Acid ◽  
Acid Excretion ◽  
Mineral Balance ◽  
Hippuric Acid Excretion

The Comparative Value of Preservatives for Fresh Fillets

1940 ◽  
Vol 5a (2) ◽  
pp. 148-163 ◽  
Author(s):  
H. L. A. Tarr ◽  
P. A. Sunderland
Keyword(s):  
Benzoic Acid ◽  
Sodium Benzoate ◽  
Acid Ethyl Ester ◽  
Favourable Effect ◽  
Cent Concentration ◽  
Keeping Quality ◽  
Treated Fish ◽  
Potassium Nitrite ◽  
Bacterial Spoilage

The effect of a number of chemical preservatives in inhibiting the bacterial "spoilage" of fresh fillets of certain species of Pacific coast fish has been studied. The preservatives were applied by dissolving them in sodium chloride brines in which the fish were immersed. Chloroform (0.7%) markedly improved the keeping quality of treated fish, while hydrogen peroxide (0.1%) had little effect. Sulphurous acid (0.1% SO2) considerably retarded bacterial "spoilage" but produced an unpleasant flavour. Hydrochloric acid (0.1%) slightly enhanced keeping quality but caused treated fillets to assume an unattractive appearance. Benzoic acid (0.1%) and sodium benzoate (0.1%) were quite effective, the former being slightly more active than the latter. Neither boric acid (0.1%) nor para-hydroxybenzoic acid ethyl ester (0.09%) were as efficient preservatives as benzoic acid or sodium benzoate in similar (per cent) concentration. Both sodium nitrite and potassium nitrite in 0.1% concentration caused a much greater inhibition in bacterial "spoilage" of fresh fillets than did sodium benzoate or benzoic acid, and the probable value of nitrites in fish preservation, as well as their influence on the colour of treated products, is discussed. The efficiency of a given preservative in different cases varied greatly, and in certain experiments a compound which normally exerted a favourable effect on keeping quality was without effect. The probable reason for this is discussed.

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