Furnace atomization plasma excitation spectrometry: effects of sodium chloride and sodium nitrate on lead and silver emission

1993 ◽  
Vol 8 (7) ◽  
pp. 955 ◽  
Author(s):  
T. D. Hettipathirana ◽  
M. W. Blades
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Plasma Excitation ◽  
Furnace Atomization

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.

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.

Transport of oxygen, sodium chloride, and sodium nitrate in biofilms

2006 ◽  
Vol 61 (5) ◽  
pp. 1347-1356 ◽  
Author(s):  
Harald Horn ◽  
Eberhard Morgenroth
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate

Analytical characteristics of furnace atomization plasma excitation spectrometry (FAPES)

1990 ◽  
Vol 45 (4-5) ◽  
pp. 493-498 ◽  
Author(s):  
D.Lee Smith ◽  
Dong C. Liang ◽  
Doug Steel ◽  
M.W. Blades
Keyword(s):  
Plasma Excitation ◽  
Furnace Atomization

Composition and source of white precipitations on the inner side of papyrus glazings

2018 ◽  
Vol 39 (2) ◽  
pp. 85-107
Author(s):  
Jörg Graf ◽  
Beate Villmann ◽  
Evelyn Schlattner
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Borosilicate Glass ◽  
Float Glass ◽  
Sodium Ions ◽  
Museum Collections ◽  
Salt Formation ◽  
Nitrate Ions ◽  
Inner Surface ◽  
Glass Panels

Abstract Traditionally papyrus fragments are stored between glass panels in many museum collections. In most exhibits a white precipitation is formed on the inner surface of the glazing which complicates reading and digitalization. With the help of the present study the question of the origin and possibilities for avoiding these precipitations should be answered. It could be shown that the precipitations consist of the salts sodium chloride and sodium nitrate. The chloride and nitrate ions for the salt formation stem from the papyrus whereas the sodium ions are dissolved from the float glass. By the use of higher-quality glass such as borosilicate glass this process can be prevented or at least slowed down. Furthermore a storage of the exhibits at relative humidities below 0 % is recommended.

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