Prediction of Sodium Substitution Sites in Octacalcium Phosphate: The Relationships of Ionic Pair Ratios in Reacting Solutions

Octacalcium phosphate (OCP) is widely used in biomaterial fabrication by virtue of its unique crystal structure and low environmental loading. Although various ion and molecule substitution methods into the OCP unit lattice have been introduced, it remains unclear which factors and mechanisms dominate the substitution process. Experimental studies have indicated that Na alkali metal ions are substituted at the P3 PO4 conjugated site in acidic to weakly acidic conditions and the P5 PO4 conjugated site in neutral to weak basic conditions. Ionic species calculation methods have indicated that the pair ratios of Na and HPO42− (NaHPO4−) are small in acidic reacting solutions but large under weakly basic conditions. Consequently, the roles played by NaHPO4− and ionic pair formation processes are thought to dominate ion and molecule substitution into the OCP unit lattice. Such ionic pair formation strongly inhibits dicarboxylic acid substitution into the OCP unit lattice due to the replacement of the Ca ion, which conjugates P5 PO4 as an anchor of dicarboxylic acid.

Effect of Sodium Substitution on Sensory and Quality Parameters in Mango Pickle

Aims: An intensive study was conducted so as to find out the best salt combinations when NaCl was partially replaced with KCl and CaCl2 while curing mango pieces. Mango pickle contains 15-20% salt, the consumption of which cause hypertension and high blood pressure. This is due to excess sodium ion (Na+) consumption. Study Design: D-Optimal Quadratic Mixture Design using Response Surface Methodology was adopted with 3 mixture components to get 16 mixture combinations of salts. Methodology: 16 runs were formulated depicting diverse salt mixtures and pickle samples were cured using these 16 different brine formulations. After pickling, the final sample were analyzed for water drawing capacity (g/100g salt), hardness of cured sample (N), water activity (aw), sodium and potassium concentration in pickle (in ppm) and organoleptic properties based on hedonic scale. Results: The result shows that water drawing capacity was maximum (102.692) in the 6th run and minimum (58.364) in 2nd run. Hardness of cured sample (in N) was maximum (8.470) in11th run and minimum (6.998) in 9th run. Water activity was maximum in 9th run (0.974) and minimum (0.968) in the 2nd run. Na concentration in pickle (ppm) was highest in the 14th run (408.715) and lowest in 2nd run (68.715). K concentration in final pickle (ppm) was maximum in 6th run (472.222) and minimum in 9th run (28.744). Organoleptic properties based on hedonic scale was evaluated, it was found that run number 14 and 12 have maximum score of 7.429 and 7.393 respectively whereas Run-1 and Run-2 showed minimum score of 6.552 and 6.616 respectively. Conclusion: Numerical optimization revealed that formulation with 0.5 fractions NaCl and 0.5 fractions KCl is having the maximum desirability of 0.658. Another formulation with NaCl 57.1% and KCl with 42.9% is having a desirability of 0.64. This formulation can also be adopted for the purpose of commercialization.

Физические свойства фрустрированного квазиодномерного магнетика NaCuFe-=SUB=-2-=/SUB=-(VO-=SUB=-4-=/SUB=-)-=SUB=-3-=/SUB=- и влияние химического давления при замещении натрия литием

The results of the study of structural, thermal, static magnetic and resonance properties of the low-dimensional compound NaCuFe2(VO4)3 prepared by the standard solid-phase reaction method are presented. In the temperature range 110–300 K and in the X-band, an electron paramagnetic resonance was observed, characterized by a g-factor equal to 2.008. The magnetic properties of the sample with a high level of frustrations in the paramagnetic, antiferromagnetic, and disordered states are investigated. A shift of the Néel temperature to high temperatures under the influence of an external magnetic field was detected. The reasons for the appearance of disordered magnetism in NaCuFe2 (VO4) 3 are discussed. The features of the effect of sodium substitution by lithium on the physical properties of the ACuFe2 (VO4) 3 (A = Na, Li) system are revealed. It is shown that under the influence of chemical pressure there is a transformation of lattice parameters, distances between magnetic ions, crystallite size, which leads to a change in physical properties.

Effects of Sodium Substitution on the Rate Performances of Spherical LiMn2O4 Cathode for Lithium Ion Batteries

Sodium substitution Li1-xNaxMn2O4 cathodes were synthesized by a solid-state reaction method. The morphologies and crystal structures of Li1-xNaxMn2O4 were characterized by scanning electron microscopy (SEM) and X-ray diffraction (XRD), respectively. All Li1-xNaxMn2O4 samples exhibited a single phase LiMn2O4 spinel structure with good crystallinity. The effect of Na+ ions on the electrochemical performance of Li1-xNaxMn2O4 was investigated by galvanostatic charge-discharge test. The results showed that lithium substituted by sodium deteriorated its capacity retention but enhance its discharge capacity when it worked at large current densities. The initial discharge capacity was 114.2 mAh/g for Li0.94Na0.06Mn2O4, and 93.1 mAh/g remained after 300 cycles at a current density of 2220 mA/g in the voltage range 3.0–4.3 V at room temperature.

Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags

The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The results indicated that the new process allowed to obtain a cured meat product with 50% less sodium and similar characteristics than the traditional products.Keywords: sodium replacement; water vapour permeable bags; dry-cured loin; salt content; physicochemical parameters .