Liquid−Liquid Equilibrium of the Water + Citric Acid + 2-Butanol + Sodium Chloride System at 298.15 K

2000 ◽  
Vol 45 (6) ◽  
pp. 1211-1214 ◽  
Author(s):  
Luciana Lintomen ◽  
Renata T. P. Pinto ◽  
Eduardo Batista ◽  
Antonio J. A. Meirelles ◽  
Maria Regina W. Maciel
Keyword(s):  
Sodium Chloride ◽  
Citric Acid ◽  
Liquid Equilibrium ◽  
Chloride System

Dissociation quotients for citric acid in aqueous sodium chloride media to 150°C

1997 ◽  
Vol 26 (1) ◽  
pp. 63-84 ◽  
Author(s):  
Pascale Bénézeth ◽  
Donald A. Palmer ◽  
David J. Wesolowski
Keyword(s):  
Sodium Chloride ◽  
Citric Acid ◽  
Aqueous Sodium

scholarly journals A novel tandem differential mobility analyzer with organic vapor treatment of aerosol particles

2001 ◽  
Vol 1 (1) ◽  
pp. 51-60 ◽  
Author(s):  
J. Joutsensaari ◽  
P. Vaattovaara ◽  
M. Vesterinen ◽  
K. Hämeri ◽  
A. Laaksonen
Keyword(s):  
Water Vapor ◽  
Sodium Chloride ◽  
Citric Acid ◽  
Ammonium Sulfate ◽  
Adipic Acid ◽  
Aerosol Particles ◽  
Ethanol Vapor ◽  
Differential Mobility Analyzer ◽  
Differential Mobility ◽  
Organic Vapor

Abstract. A novel method to characterize the organic composition of aerosol particles has been developed. The method is based on organic vapor interaction with aerosol particles and it has been named an Organic Tandem Differential Mobility Analyzer (OTDMA). The OTDMA method has been tested for inorganic (sodium chloride and ammonium sulfate) and organic (citric acid and adipic acid) particles. Growth curves of the particles have been measured in ethanol vapor and as a comparison in water vapor as a function of saturation ratio. Measurements in water vapor show that sodium chloride and ammonium sulfate as well as citric acid particles grow at water saturation ratios (S) of 0.8 and above, whereas adipic acid particles do not grow at S <  0.96. For sodium chloride and ammonium sulfate particles, a deliquescence point is observed at S = 0.75 and S = 0.79, respectively. Citric acid particles grow monotonously with increasing saturation ratios already at low saturation ratios and no clear deliquescence point is found. For sodium chloride and ammonium sulfate particles, no growth can be seen in ethanol vapor at saturation ratios below 0.93. In contrast, for adipic acid particles, the deliquescence takes place at around S = 0.95 in the ethanol vapor. The recrystallization of adipic acid takes place at S < 0.4. Citric acid particles grow in ethanol vapor similarly as in water vapor; the particles grow monotonously with increasing saturation ratios and no stepwise deliquescence is observed. The results show that the working principles of the OTDMA are operational for single-component aerosols. Furthermore, the results indicate that the OTDMA method may prove useful in determining whether aerosol particles contain organic substances, especially if the OTDMA is operated in parallel with a hygroscopicity TDMA, as the growth of many substances is different in ethanol and water vapors.

scholarly journals The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1099
Author(s):  
Renata Stanisławczyk ◽  
Mariusz Rudy ◽  
Marian Gil ◽  
Paulina Duma-Kocan ◽  
Dariusz Dziki ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Citric Acid ◽  
Cold Storage ◽  
Univariate Analysis ◽  
Control Sample ◽  
Longissimus Dorsi ◽  
Horse Meat ◽  
Study Material ◽  
Texture Parameters ◽  
Qualitative Changes

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

ChemInform Abstract: REACTIONS IN THE SODIUM OXIDE-SODIUM CHLORIDE SYSTEM

1977 ◽  
Vol 8 (36) ◽  
pp. no-no
Author(s):  
K. H. STERN ◽  
RM. PANAYAPPAN ◽  
D. R. FLINN
Keyword(s):  
Sodium Chloride ◽  
Sodium Oxide ◽  
Chloride System
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