The Effect of Calcium on the Axoplasm of Giant Nerve Fibres

1949 ◽  
Vol 26 (3) ◽  
pp. 292-294
Author(s):  
A. L. HODGKIN ◽  
B. KATZ
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Nerve Fibre ◽  
Calcium Concentration ◽  
Sea Water ◽  
The Other ◽  
Nerve Fibres ◽  
Comparable Effect ◽  
Complete Disintegration

1. Observations are described which indicate that the axoplasm of the giant nerve fibre of the squid is normally in a gelatinized state and behaves iike a solid. 2. Extruded axoplasm disperses rapidly in sea water, but not in calcium-free solutions of 0.58M-sodium chloride or potassium chloride. 3. The addition of calcium chloride in concentrations of 1 mM. or more causes the axoplasm to disperse, the time for complete disintegration decreasing as the calcium concentration is raised. No comparable effect is produced by the other constituents of sea water.

The Influence of Agglomerators on Powdering of Chloroprene Rubber PCR-244

2015 ◽  
Vol 1119 ◽  
pp. 334-337
Author(s):  
Xu Ling Wei ◽  
Yu Li Wei ◽  
Guang Bi Gong ◽  
Tao Liang ◽  
Wen Jing Cai ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Magnesium Sulfate ◽  
Calcium Chloride ◽  
Aluminum Chloride ◽  
Adhesive Material ◽  
Monovalent Salt ◽  
Chloroprene Rubber ◽  
Direct Condensation

Powdered polychloroprene rubber (PCR-244) was prepared by the direct condensation, and the influence of agglomerator kinds and dosages on powdering of PCR-244 were investigated, including trivalent salt (aluminum chloride), divalent salt (magnesium sulfate, calcium chloride) and monovalent salt (sodium chloride, potassium chloride). The result showed that powder chloroprene rubber could be used as adhesive material that calcium chloride was used as agglomerator.

Effect of Chloride Salts and Nitrite on Survival of Trichina Larvae and Other Properties of Pork Sausages

1982 ◽  
Vol 45 (3) ◽  
pp. 281-284 ◽  
Author(s):  
R. N. TERRELL ◽  
A. B. CHILDERS ◽  
T. J. KAYFUS ◽  
C. G. MING ◽  
G. C. SMITH ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Sodium Nitrite ◽  
Magnesium Chloride ◽  
Plate Count ◽  
Pork Sausage ◽  
Ground Pork ◽  
Plate Counts ◽  
Chloride Salts

Two experiments were conducted using trichinae-infected pork shoulders. In the first experiment, samples of ground pork shoulder were allocated to the following treatments: (a) sodium nitrite levels of 0, 75 or 150 ppm, and (b) chloride salt levels of 2.5% sodium chloride, 3.18% potassium chloride, 1.35% magnesium chloride and 1.58% calcium chloride (for the latter three chloride salts, ionic strengths equivalent to that of 2.5% sodium chloride were used). In the second experiment, samples of ground pork shoulder were allocated to treatments in which 0, 25, 50, 75 or 100% of the sodium chloride was replaced with a 70:30 mixture of magnesium chloride: potassium chloride. Pork sausage links were made and stored for 12 d in a refrigerated display case. All chloride salts numerically reduced total plate counts compared to controls (no added salts) and calcium chloride or magnesium chloride significantly reduced total plate counts (P<.05). However, addition of sodium nitrite (75 or 150 ppm) did not affect total plate counts. Percentages of dead trichina larvae (visually determined) were greater (P<.05) for potassium chloride and sodium chloride than for magnesium or calcium chloride. However, in the second study when salts of equivalent ionic strengths were not used, replacement of sodium chloride with a 70:30 mixture of magnesium chloride: potassium chloride did not affect (increase or decrease) pH, total plate count or juice-loss during cooking. Percentages of dead trichina larvae increased for the 75 and 100% replacement levels when compared to controls.

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