Raman Spectroscopy of the Reaction of Sodium Chloride with Nitric Acid:  Sodium Nitrate Growth and Effect of Water Exposure

2001 ◽  
Vol 105 (15) ◽  
pp. 3788-3795 ◽  
Author(s):  
Christopher D. Zangmeister ◽  
Jeanne E. Pemberton
Keyword(s):  
Raman Spectroscopy ◽  
Nitric Acid ◽  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Water Exposure ◽  
Effect Of Water

DETERMINATION OF TRACE AMOUNTS OF SILVER IN GALENA ORES

1960 ◽  
Vol 38 (9) ◽  
pp. 1488-1494 ◽  
Author(s):  
E. J. Bounsall ◽  
W. A. E. McBryde
Keyword(s):  
Aqueous Solution ◽  
Nitric Acid ◽  
Sodium Chloride ◽  
Hydrochloric Acid ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Silver Content ◽  
Aqueous Sodium Chloride Solution ◽  
Aqueous Sodium

An analytical method is described for the determination of microgram amounts of silver in galena ores, based on the "reversion" of silver dithizonate. Silver is separated from relatively large amounts of lead by extraction as dithizonate into chloroform from an aqueous 1:99 nitric acid solution. Separation from mercury, which is also extracted under these conditions and would, if present, interfere in the analysis, is achieved by reverting the dithizonate solution with a 5% aqueous sodium chloride solution which is also 0.015 molar in hydrochloric acid. Following dilution of this aqueous solution and adjustment of pH, silver is again extracted into chloroform as the dithizonate, and determined absorptiometrically. Analyses of a number of galena ore samples showed a precision of within 3% for a silver content ranging from 0.03 to 0.4%.Some other methods for isolating silver from these samples, which were tried but found unsatisfactory, are discussed.

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

scholarly journals Effect of Water Content on Sodium Chloride Sorption in Cross-Linked Cation Exchange Membranes

2019 ◽  
Vol 52 (6) ◽  
pp. 2569-2579
Author(s):  
Eui-Soung Jang ◽  
Jovan Kamcev ◽  
Kentaro Kobayashi ◽  
Ni Yan ◽  
Rahul Sujanani ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Cation Exchange ◽  
Water Content ◽  
Effect Of Water

PRECISION OF ASSESSMENT OF PALATABILITY OF FOODSTUFFS BY LABORATORY PANELS: II. SALTINESS OF BACON

1947 ◽  
Vol 25f (1) ◽  
pp. 29-33 ◽  
Author(s):  
J. W. Hopkins
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Qualitative Agreement ◽  
Chloride Content ◽  
Significant Element ◽  
Salty Taste ◽  
Made In ◽  
Random Variation

Numerical ratings of the salty taste of freshly cooked portions of 80 pieces of Wiltshire-cured Canadian bacon by each member of a panel of 23 judges are analysed statistically, with results in general qualitative agreement with those previously reported for other palatability tests made in the same laboratory. Single assessments were subject to considerable random variation superimposed upon wide differences between individuals in respect of both tolerance and sensitivity. Nevertheless, a significant element of correlation made possible reproducible results, although it is calculated that to discriminate differences of the order of 5% on the organoleptic scale would have required 35 and 62 judges for intra- and inter-panel comparisons, respectively. The preferred degree of saltiness corresponded to a sodium chloride content of the cooked bacon of about [Formula: see text] in the absence, and of roughly 4% in the presence of [Formula: see text] parts per thousand of sodium nitrate.

Kinetic analysis of sodium nitrate(III) inversion with nitric acid(V)

2003 ◽  
Vol 95 (1-3) ◽  
pp. 95-99
Author(s):  
Jerzy Piotrowski ◽  
Krzysztof Piotrowski
Keyword(s):  
Nitric Acid ◽  
Kinetic Analysis ◽  
Sodium Nitrate
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