Trona Mineral Grade Sodium Carbonate As A Process Aid For The Hot Water Process

1996 ◽  
Vol 35 (01) ◽  
Author(s):  
Q. Dai ◽  
K.H. Chung
Keyword(s):  
Sodium Carbonate ◽  
Hot Water

Combined liquid hot water with sodium carbonate-oxygen pretreatment to improve enzymatic saccharification of reed

2020 ◽  
Vol 297 ◽  
pp. 122498 ◽  
Author(s):  
Fei Xia ◽  
Jingwei Gong ◽  
Jie Lu ◽  
Yi Cheng ◽  
Shangru Zhai ◽  
...  
Keyword(s):  
Sodium Carbonate ◽  
Enzymatic Saccharification ◽  
Hot Water ◽  
Liquid Hot Water

scholarly journals Impact of a Brief Postharvest Hot Water Drench Treatment on Decay, Fruit Appearance, and Microbe Populations of California Lemons and Oranges

2003 ◽  
Vol 13 (2) ◽  
pp. 333-338 ◽  
Author(s):  
Joseph L. Smilanick ◽  
David Sorenson ◽  
Monir Mansour ◽  
Jonah Aieyabei ◽  
Pilar Plaza
Keyword(s):  
Sodium Carbonate ◽  
High Volume ◽  
Hot Water ◽  
In Vitro Tests ◽  
Citrus Limon ◽  
Sour Rot ◽  
Green Mold ◽  
Water Treatments ◽  
The Impact

A brief (15 or 30 seconds) high-volume, low-pressure, hot-water drench at 68, 120, 130, 140, or 145 °F (20.0, 48.9, 54.4, 60.0, or 62.8 °C) was applied over rotating brushes to `Eureka' lemons (Citrus limon) and `Valencia' oranges (Citrus sinensis). The impact of this treatment on populations of surface microbes, injury to the fruit, the incidence of green mold (Penicillium digitatum)or sour rot (Geotrichum citri-aurantii), when inoculated into wounds one day prior to treatment, and temperatures required to kill the spores of these fungi and P. italicum suspended in hot water were determined. Fruit microbial populations were determined immediately after treatment. Decay and injuries were assessed after storage for 3 weeks at 55 °F (12.8 °C). The efficacy of the hot water treatments was compared to immersion of fruit in 3% wt/vol sodium carbonate at 95 °F (35.0 °C) for 30 seconds, a common commercial practice in California. Initial yeast and mold populations, initially log10 6.0 per fruit, were reduced to log10 3.3 on lemons and log10 4.2 on oranges by a 15-second treatment at 145 °F. Green mold control improved with increasing temperature and treatment duration. Green mold incidence was reduced from 97.9% and 98.0% on untreated lemons and oranges, respectively, to 14.5% and 9.4% by 30 seconds treatment with 145 °F water. However, immersion of lemons or oranges in 3% wt/vol sodium carbonate was superior and reduced green mold to 8.0% and 8.9%, respectively. Sour rot incidence on lemons averaged 84.3% after all water treatments, and was not significantly reduced, although arthrospores of G. citriaurantii died at lower water temperatures than spores of P. digitatum and P. italicum in in vitro tests. Sodium carbonate treatment for 30 seconds at 95 °F reduced sour rot to 36.7%. None of the treatments caused visible injuries to the fruit.

Production of high concentration bioethanol from reed by combined liquid hot water and sodium carbonate-oxygen pretreatment

Energy ◽  
2020 ◽  
pp. 119332
Author(s):  
Jie Lu ◽  
Fuyu Song ◽  
Hao Liu ◽  
Chengcheng Chang ◽  
Yi Cheng ◽  
...  
Keyword(s):  
Sodium Carbonate ◽  
Hot Water ◽  
High Concentration ◽  
Liquid Hot Water

scholarly journals Note upon sodium antimonyl tartrate

1908 ◽  
Vol 80 (536) ◽  
pp. 11-12 ◽  
Keyword(s):  
Tartaric Acid ◽  
Sulphuric Acid ◽  
Sodium Carbonate ◽  
Small Volume ◽  
Hot Water ◽  
Antimony Trioxide ◽  
Sodium Tartrate ◽  
Ordinary Temperature ◽  
Calculated Quantity ◽  
Tartar Emetic

Sodium antimonyl tartrate was described in 1842 by Dumas and Prira, who gave it the constitution C 8 H 8 O 10 NaO,Sb 2 O 3 H 2 O, but did not state how they had prepared it Clarke and Evans obtained a compound of the composition 3Na 2 C 4 H 4 O 6 + 2Sb(OH) 3 + 3H 2 O, in 1883, by saturating tartaric acid with antimony trioxide and neutralising the solution with sodium carbonate. The first compound does not seem to have prepared again since 1842. Sodium antimonyl tartrate was prepared according to the methods usually given for preparing tartar emetic, by boiling a solution of acid sodium tartrate (13 grammes ) with a little more than the calculated quantity (10 grammes) of antimony trioxide until the latter had almost completely passed into solution. On filtering and concentrating the solution to a small volume no crystallisation occurred, but on adding a little alcohol the whole became solid. This was them dissolved in about twice its volume of hot water, and alcohol was added until precipitation commenced, when, on cooling, the sodium antimonyl tartrate crystallised out. This compound at the ordinary temperature dries very slowly and has a moist appearance, but when dried in vacuo over sulphuric acid it becomes anhydrous and loses 2½ molecules of water of crystallisation, resembling sodium tartrarsenite in this respect. The substance is very easily soluble in water and its solution reacts faintly acid to litmus.

scholarly journals Control of Postharvest Blue and Green Molds of Oranges by Hot Water, Sodium Carbonate, and Sodium Bicarbonate

Plant Disease ◽  
2001 ◽  
Vol 85 (4) ◽  
pp. 371-376 ◽  
Author(s):  
Lluís Palou ◽  
Joseph L. Smilanick ◽  
Josep Usall ◽  
Inmaculada Viñas
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Room Temperature ◽  
Hot Water ◽  
Penicillium Italicum ◽  
Blue Mold ◽  
Green Mold ◽  
Carbonate Solutions ◽  
Immersion Period

Control of citrus blue mold, caused by Penicillium italicum, was evaluated on artificially inoculated oranges immersed in water at up to 75°C for 150 s; in 2 to 4% sodium carbonate (wt/vol) at 20 or 45°C for 60 or 150 s; or in 1 to 4% sodium bicarbonate at room temperature for 150 s, followed by storage at 20°C for 7 days. Hot water controlled blue mold at 50 to 55°C, temperatures near those that injured fruit, and its effectiveness declined after 14 days of storage. Sodium carbonate and sodium bicarbonate were superior to hot water. Temperature of sodium carbonate solutions influenced effectiveness more than concentration or immersion period. Sodium carbonate applied for 150 s at 45°C at 3 or 4% reduced decay more than 90%. Sodium bicarbonate applied at room temperature at 2 to 4% reduced blue mold by more than 50%, while 1% was ineffective. In another set of experiments, treatments of sodium bicarbonate at room temperature, sodium carbonate at 45°C, and hot water at 45°C reduced blue mold incidence on artificially inoculated oranges to 6, 14, and 27%, respectively, after 3 weeks of storage at 3°C. These treatments reduced green mold incidence to 6, 1, and 12%, respectively, while incidence among controls of both molds was about 100%. When reexamined 5 weeks later, the effectiveness of all, particularly hot water, declined. In conclusion, efficacy of hot water, sodium carbonate, and sodium bicarbonate treatments against blue mold compared to that against green mold was similar after storage at 20°C but proved inferior during long-term cold storage.

Hot water, sodium carbonate, and sodium bicarbonate for the control of postharvest green and blue molds of clementine mandarins

2002 ◽  
Vol 24 (1) ◽  
pp. 93-96 ◽  
Author(s):  
Lluı́s Palou ◽  
Josep Usall ◽  
José A Muñoz ◽  
Joseph L Smilanick ◽  
Inmaculada Viñas
Keyword(s):  
Sodium Bicarbonate ◽  
Sodium Carbonate ◽  
Hot Water
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