The Use of Ultrasound for Obtaining Pharmaceutical Grade Sodium Chloride

2016 ◽  
Vol 10 (3) ◽  
pp. 337-341
Author(s):  
Oleg Yurchenko ◽  
◽  
Olga Kalinenko ◽  
Olexandr Baklanov ◽  
Larisa Baklanova ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Spectroscopy Method ◽  
Table Salt ◽  
Sulfate Ions ◽  
The Us ◽  
Crystallization Conditions ◽  
Temperature And Pressure ◽  
Crystallization Stage ◽  
Natural Brine

The use of ultrasound (US) in the preparation of pharmaceutical grade (PG) sodium chloride by the sampling of final product from a vacuum evaporator during the process of obtaining the “Extra” class table salt at the crystallization stage of the sodium chloride has been investigated. The US had been used: 1) for the content control of the base matter - sodium chloride in the stock – natural brine (sonoluminescent spectroscopy method). It is necessary to create the appropriate crystallization conditions by the control of the vacuum evaporator parameters - temperature and pressure; 2) at the crystallization stage of the sodium chloride to reduce the co-crystallization between the sodium chloride and the sulfate ions. It has been shown that the use of US allows reducing the sulfate ions content in the final product and getting sodium chloride PG satisfying the requirements of pharmacopoeia standard (PS) 42-2572-88.

Occurrence of methane hydrate in saturated and unsaturated solutions of sodium chloride and water in dependence of temperature and pressure

AIChE Journal ◽  
1983 ◽  
Vol 29 (4) ◽  
pp. 651-657 ◽  
Author(s):  
J. L. De Roo ◽  
C. J. Peters ◽  
R. N. Lichtenthaler ◽  
G. A. M. Diepen
Keyword(s):  
Sodium Chloride ◽  
Methane Hydrate ◽  
Temperature And Pressure

Effect of some botanicals and table salt against Zabrotes subfasciatus (Coleoptera: Bruchidae) on stored field pea (Pisum sativum L.) grain

2017 ◽  
Vol 38 (01) ◽  
pp. 16-25 ◽  
Author(s):  
Elias Zekarias ◽  
Adugna Haile
Keyword(s):  
Weight Loss ◽  
Sodium Chloride ◽  
Pisum Sativum ◽  
Sesame Oil ◽  
Field Pea ◽  
Red Pepper ◽  
Table Salt ◽  
Plant Materials ◽  
Zabrotes Subfasciatus ◽  
Grain Damage

Abstract Storage pests cause considerable damage to stored grains in Eritrea. A study on storage pest control was conducted at room temperature (25 °C) and 57% relative humidity, to evaluate the efficacy of botanicals and sodium chloride (table salt) against Zabrotes subfasciatus Boheman on field pea (Pisum sativum L.). The experiment was conducted in a completely randomized design (CRD) in three replications. The treatments used were: neem (Azadirachta indica), red pepper (Capsicum frutescens L.), sesame (Sesamum indicum L.) oil, datura (Datura stramonium L.), eucalyptus (Eucalyptus globulus Labill), table salt (sodium chloride) and a control without pesticide. Data collected were weight loss, damage percent and germination percent of field pea grain, and also adult mortality of Z. subfasciatus. Rates of application for all the treatments were 3% w/w and an untreated control. Results of the study showed that E. globulus leaf powder caused 88.89% mortality of Z. subfasciatus and sesame oil caused 100% mortality, three days after treatment. The other treatments were less effective in causing mortality of the insect. After five months of storage, the lowest weight loss was observed in grain treated with sesame oil (1.81%) and neem (4.02%) compared with the control that had 16.68% loss. Grain weight loss was 7.45% for treatment with table salt, 8.11% for eucalyptus, 9.62% for red pepper and 15.29% for datura. Grain damage and weight loss increased as storage time increased. Moreover, these plant materials and table salt had no effect on the germination capacity of field pea. In general, the results obtained indicate that these plant materials and table salt can be used for the control of Z. subfasciatus.

scholarly journals SODIUM CHLORIDE (SALT) ITS ROLE AND USE IN ANCIENT IRAQ

2021 ◽  
Vol 03 (06) ◽  
pp. 451-457
Author(s):  
Shaymaa Issam Alawi ALBALDAWI ◽  
Faten Hameed Qasim AL SARRAJI
Keyword(s):  
Sodium Chloride ◽  
Sodium Silicate ◽  
Sodium Carbonate ◽  
Calcium Sulfate ◽  
Potassium Nitrate ◽  
Chemical Technology ◽  
Chloride Salt ◽  
Table Salt ◽  
Mineral Salts ◽  
Ancient Mesopotamia

Mineral Salts are One of the Most important Non-Metallic Chemicals that were widely available in ancient Iraq, and due to its many Uses in life Matters and for industrial purposes, it was Allocated in the Study of a Type of these Salts, which is Sodium Chloride salt (Table Salt), as there were Several Types, including: - Calcium Sulfate Sodium Silicate, Sodium Carbonate and Potassium Nitrate Because of the Importance of Sodium Chloride (salt) in Ancient Iraq and the lack of Studies that Dealt with it, we Chose it as a Subject for our Study, and we Relied on Many Arab, Translated and Foreign Sources, the most important of which are: -Levy, Martin, 1980 , Chemistry and Chemical Technology, translated by: Al-Mayahi and others, Dar Al-Rashid. - Potts ,D.,1987,'' ON Salt and salting gathering in Ancient Mesopotamia ''(JESHO), vol.27‎.

Syntheses of Tabular Cobalt Ferrite Crystal Using Non-Equilibrium Crystallization Conditions

2013 ◽  
Vol 704 ◽  
pp. 161-166
Author(s):  
Gang Jian ◽  
Hui Shao ◽  
Qing Xian Hu ◽  
Sheng Lu
Keyword(s):  
Heat Treatment ◽  
Particle Size ◽  
Heat Treatment Temperature ◽  
Cobalt Ferrite ◽  
Treatment Temperature ◽  
Equilibrium Crystallization ◽  
Primary Particles ◽  
Crystallization Conditions ◽  
Crystallization Stage ◽  
Non Equilibrium

Cobalt ferrite CoFe2O4tabular crystals were synthesized via two-step coprecipitation using non-equilibrium crystallization conditions by supplying a solution of CoCl26H2O and FeCl36H2O and a solution containing NaOH at a later crystallization stage. Mean particle size of ~16.5 nm CoFe2O4primary particles synthesized by coprecipitation showed non-oriented structure. Effect of heat treatment temperature on the microstructures of the final CoFe2O4crystal was examined, orderly arranged plate-like tabular CoFe2O4crystals were formed under calcination at 800 °C. Magnetic hyspersis loops measured at 300 and 5 K indicated the anisotropy in the tabular crystals.

scholarly journals SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS

2013 ◽  
Vol 6 (1) ◽  
pp. 71-79
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Željko Mihaljev ◽  
Sandra Jakšić ◽  
Igor Stojanov
Keyword(s):  
Sodium Chloride ◽  
Salt Intake ◽  
Sodium Intake ◽  
Meat Products ◽  
Chloride Content ◽  
World Health ◽  
Ground Meat ◽  
Table Salt ◽  
Canned Meat ◽  
Dry Sausages

Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”. However, it was established that excessive salt intake, i.e. sodium intake, is frequently associated with hypertension and development of a range of other diseases. Sodium chloride affects sensory and microbiological properties of meat products; however, it aff ects the human health as well. Since the current Regulation (Offi cial Gazette of the Republic of Serbia No. 31/2012) did not define the sodium chloride content of in meat products as a quality parameter, the aim of our study was to determine levels of sodium chloride in diverse meat products available at the market in Novi Sad. A total of 260 samples of meat products were examined, including: shaped ground (minced) meat, vegetarian spreads, smoked products, fermented dry sausages, fi nely minced boiled sausages, canned meat chop and cooked sausages. The content of sodium chloride was determined by using volumetric method. The lowest average sodium chloride content was established in samples of shaped ground meat, being 2.53%. Average level of sodium chloride in vegetarian spreads was 3.55%, in cooked sausages 2.95% and in canned meat chop and smoked products 3.44%. Sodium chloride content in boiled sausages was 3.06%, whereas highest value was established in fermented dry sausages, being 3.71%. According to the guidelines of the World Health Organization, daily salt intake for healthy adults should not exceed 5-6 g. Since the obtained results indicated that sodium chloride contents in some samples were close to the upper recommended limits, continuous and systematic monitoring is of paramount importance in a view of obtaining accurate and reliable information on the content of sodium chloride in relevant meat products.

Crystallization conditions of aluminium expitaxial layers on sodium chloride

1976 ◽  
Vol 32 (1) ◽  
pp. 129-132 ◽  
Author(s):  
E. Dobierzewska-Mozrzymas ◽  
T. Ohly ◽  
F. Warkusz
Keyword(s):  
Sodium Chloride ◽  
Crystallization Conditions

Effects of temperature and pressure on the thermal expansion of sodium chloride

2012 ◽  
Vol 85 (4) ◽  
pp. 045707 ◽  
Author(s):  
X W Sun ◽  
Z J Liu ◽  
T Song ◽  
Z R Zhang ◽  
B Kong ◽  
...  
Keyword(s):  
Thermal Expansion ◽  
Sodium Chloride ◽  
Effects Of Temperature ◽  
Temperature And Pressure

scholarly journals Structures ofEscherichia colitryptophanase in holo and `semi-holo' forms

2015 ◽  
Vol 71 (3) ◽  
pp. 286-290 ◽  
Author(s):  
Anna Kogan ◽  
Leah Raznov ◽  
Garik Y. Gdalevsky ◽  
Rivka Cohen-Luria ◽  
Orna Almog ◽  
...  
Keyword(s):  
Pyridoxal Phosphate ◽  
Crystal Form ◽  
Asymmetric Unit ◽  
Sulfate Ions ◽  
Crystal Forms ◽  
Cell Parameters ◽  
Open Conformation ◽  
Crystallization Conditions ◽  
Tyrosine Phenol Lyase ◽  
Polypeptide Chains

Two crystal forms ofEscherichia colitryptophanase (tryptophan indole-lyase, Trpase) were obtained under the same crystallization conditions. Both forms belonged to the same space groupP43212 but had slightly different unit-cell parameters. The holo crystal form, with pyridoxal phosphate (PLP) bound to Lys270 of both polypeptide chains in the asymmetric unit, diffracted to 2.9 Å resolution. The second crystal form diffracted to 3.2 Å resolution. Of the two subunits in the asymmetric unit, one was found in the holo form, while the other appeared to be in the apo form in a wide-open conformation with two sulfate ions bound in the vicinity of the active site. The conformation of all holo subunits is the same in both crystal forms. The structures suggest that Trpase is flexible in the apo form. Its conformation partially closes upon binding of PLP. The closed conformation might correspond to the enzyme in its active state with both cofactor and substrate bound in a similar way as in tyrosine phenol-lyase.

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