The solubility of electrolytes. III. The quaternary system sodium nitrate-sodium nitrite-sodium chloride-water

1959 ◽  
Vol 24 (3) ◽  
pp. 694-699 ◽  
Author(s):  
H. Šimková ◽  
E. Erdös
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Nitrate ◽  
Quaternary System ◽  
Chloride Water ◽  
System Sodium

THE RECIPROCAL SALT-PAIR SYSTEM: SODIUM CHLORIDE – AMMONIUM SULPHITE – SODIUM SULPHITE – AMMONIUM CHLORIDE – WATER AT 20 °C. AND 60 °C.: PART II: THE QUATERNARY SYSTEM

1955 ◽  
Vol 33 (5) ◽  
pp. 787-796 ◽  
Author(s):  
J. A. Labash ◽  
G. R. Lusby
Keyword(s):  
Sodium Chloride ◽  
Ammonium Chloride ◽  
Solid Solutions ◽  
Quaternary System ◽  
Sodium Sulphate ◽  
Sodium Sulphite ◽  
Chloride Water ◽  
Solid Phases ◽  
System Sodium

In the above quaternary system at 60 °C., besides those representing the four salts at the corners of the Janecke diagram two other saturation areas were found. At 20 °C. there are three, and possibly more than three additional areas. In the course of the present work it was not possible to establish the nature of the solid phases in these additional areas of the quaternary system. However, the data of Lewis and Rivett suggest that at least some of these unknown areas may indicate the presence of different solid solutions of sodium sulphate in sodium sulphite. This quaternary system appears to be a rather complex one and much further work remains to be done in order to complete the knowledge of it at 60 °C. and 20 °C., particularly at the latter temperature.

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.

Sign in / Sign up

Export Citation Format

Share Document