Steam distillation of phenolic compounds in the presence of a large amount of sodium chloride

Effect of Various Salts on the Coagulation of Casein

The nonoxidative leaching of sphalerite in aqueous acidic solutions was studied from a kinetic point of view. Also the selective nonoxidation leaching in a hydrochloric acid solution containing a large amount of sodium chloride was examined for a Pb-Zn sulfide bulk concentrate. The dissolution rates of sphalerites from five different mines appeared to be controlled by a chemical reaction on the surface of sphalerite. The dissolution rate of sphalerite is of the first order with respect to the hydrogen ion activity of the solutions. It is also considerably affected by the iron content of the sphalerite sample; a linear relationship was observed between iron content of the sphalerite and its dissolution rate. The addition of sodium chloride to the hydrochloric acid solutions greatly enhanced dissolution rates. Compared to the dissolution rates of galena, which were reported in a previous paper, the dissolution rates of sphalerite were found to be far slower. The difference in the dissolution rates between these two minerals becomes greater with the addition of sodium chloride to the hydrchloric acid solutions. Based on these findings, the selective leaching of Pb-Zn bulk concentrate in a hydrochloric acid solution containing a large amount of sodium chloride was examined. The experimental results clearly showed that the galena was selectively leached, leaving a residue of sphalerite.

Spectrophotometric determination of phenol by the 4-aminoantipyrine method after steam distillation in a semimicro kjeldahl apparatus in the presence of a large amount of sodium chloride

The effect of addition of sodium and potassium chloride to the reciprocal system: KH 2PO 4-Na 2HPO 4-H 2O on pH and composition during freezing

Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions

Glass ampoule breakage during the freeze-drying process was prevented by the addition of sodium chloride to the formulation of lyophilization products of sodium thiopental. In order to clarify the ampoule breakage prevention mechanism, the physicochemical behavior of the freeze-drying process was monitored by simultaneous XRD-DSC measurements and thermal mechanical analysis (TMA). During the freezing process of formulated solution, the smaller heat of fusion of crystallized ice with the addition of sodium chloride was observed in comparison to that without sodium chloride. Although a greater amorphous portion remained, a higher crystal habit of hexagonal ice was reproducibly observed in the XRD patterns with the addition of sodium chloride during the freezing process. In the measurement of TMA, the scattering of the thermal expansion rate of formulated solution was significantly reduced by the addition of sodium chloride. These observations indicated that the addition of sodium chloride minimized the scattering of the thermal expansion rate and might be a cause for the inhibition of glass ampoule breakage during the freeze-drying process.

Administration of biomacromolecular drugs in effective quantities from conventional vaginal rings is hampered by poor drug permeability in the polymers from which rings are commonly constructed. Here, we report the formulation development and testing of rod insert rings for sustained release of the candidate antiretroviral peptides T-1249 and JNJ54310516-AFP (JNJ peptide), both of which have potential as HIV microbicides. Rod inserts were prepared comprising antiviral peptides T-1249 or JNJ peptide in combination with a hydrophilic excipient (sodium chloride, sodium glutamate, lactose or zinc acetate) dispersed at different loadings within a medical grade silicone elastomer. The inserts were tested for weight change and swelling when immersed in simulated vaginal fluid (SVF). Dye migration into the inserts was also assessed visually over 28 days. In vitro release of T-1249 and JNJ peptide from rings containing various insert types was tested. Weight change and degree of swelling of rods immersed in SVF was dependent on the type and concentration of excipient present. The rods displayed the following rank order in terms of weight change: sodium glutamate > zinc acetate ≈ sodium chloride > lactose. The weight change and degree of swelling of the inserts did not correlate with the level of dye uptake observed. In vitro release of T-1249 was improved through addition of lactose, sodium chloride and sodium glutamate, while release of JNJ peptide was improved through addition of sodium chloride or sodium glutamate. Sustained release of hydrophobic peptides can be achieved using a rod insert ring design formulated to include a hydrophilic excipient. Release rates were dependent upon the type of excipient used. The degree of release improvement with different inserts partially reflects their ability to imbibe surrounding fluid and swell in aqueous environments.

Modification of extruded chicken collagen films by addition of co-gelling protein and sodium chloride

Simultaneous preconcentration of a wide variety of organic pollutants in water samples: Comparison of stir bar sorptive extraction and membrane-assisted solvent extraction

Thrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (r) and clot forming (K20) times were evaluated. The fat content had little effect on r or K20 compared to pH. Increasing temperature from 30 to 40 °C or the protein content of UF milk retentate from 3 to 12% decreased K20 and K20 of buffalo milk. The K20 was greatly affected by the replacement of casein with 10, 20, 30 and 40% WPC while r was less affected. Addition of sodium chloride (2–10%) increased and K20 and the effect was more pronounced at low pH. The relations between the studied factors and r and K20 of buffalo milk were calculated and discussed.

Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order of bactericidal activities was NIHAIZU (3.5% NaCl was added) > SANBA-IZU (3.5% NaCl and 10% sucrose were added) > plain vinegar (spirit vinegar) > AMAZU (10% sucrose was added). This indicates that their activities were enhanced by the addition of sodium chloride and suppressed by the addition of sugar. On the other hand, when soy sauce was used instead of sodium chloride, the order of bactericidal activities was plain vinegar > AMAZU > NIHAIZU > SANBAIZU. This is mainly because their activities were suppressed by the increase in the pH value. The effect of sodium chloride (0.01-15%) and temperature (10-50 degrees C) on bactericidal activities against E. coli O157:H7 in spirit vinegar (0.5-2.5% acidity) was further examined. When vinegar was used in combination with sodium chloride, predominant synergism on the bactericidal activity was observed. Their activities were markedly enhanced by the addition of sodium chloride in proportion to the concentration. In addition to this, at higher temperatures spirit vinegar killed bacteria much more rapidly. It should be noted that the bactericidal activity of spirit vinegar was extremely enhanced by the combined use of the addition of sodium chloride and the rise of temperature. For example, in 2.5% acidity vinegar, the time required for 3 log decrease in viable cell numbers at 20 degrees C was shortened to 1/140-fold by the addition of 5% sodium chloride, shortened to 1/51-fold by the rise of the reaction temperature at 40 degrees C, and shortened to 1/830-fold; 0.89 minutes by both the addition of 5% sodium chloride and the rise of temperature at 40 degrees C. In order to propose the methods to prevent food poisoning by bacterial infection, bactericidal activities of vinegar solution containing sodium chloride on cooking tools and raw vegetables were examined. Vinegar solution (1-2% acidity, 3-7% NaCl) produced more than 3 log decrease in viable cell numbers of E. coli O157:H7 on the surface of cutting board, and cabbage and cucumber at 20-50 degrees C. These results suggested that the treatment with vinegar solution containing sodium chloride may be one of the useful methods to prevent food poisoning.

Female sheep were fed rations with a sodium chloride content of 0.5, 4.8, 9.1, and 13.1 percent for 253 days during growing and fattening, breeding, gestation, and early lactation. These levels of sodium chloride in the ration did not cause any significant difference between lots during the growing and fattening period. There was no difference in weight gain between groups during breeding and gestation. Weight loss during lactation was greater to a highly significant degree for the ewes on 13.1 percent NaCl. There was some decrease in number of lambs raised by the ewes on the highest salt intake. The addition of large amounts of sodium chloride to the ewes′ rations did not affect the gains of the lambs. High sodium chloride intakes did not affect blood hematocrits or serum albumin and sodium, but an increase in blood serum chloride was observed. The milk protein, sodium, and potassium did not change; however, milk chlorides increased for all the lots on high sodium chloride intake.

Aim – develop methods for the quantitative measurement of total phenolic compounds and flavonoids in highbush blueberry leaves. Material and methods. Dried and crushed highbush blueberry (Vaccinium corymbosum L.) leaf samples were used in the study. Total phenolic compounds and flavonoids, expressed as hyperoside, were determined spectrophotometrically using Folin - Ciocalteu (phosphomolybdenum tungsten reagent) and an alcoholic aluminum chloride solution, respectively. Measurements were performed in five independent replicates on a single raw material sample. Optical density was measured using a Solar PB2201 spectrophotometer. Results. The optimal parameters for the extraction of total phenolic compounds and flavonoids from highbush blueberry leaves were selected: extractant – 60% ethyl alcohol, extraction time – 50 minutes, raw “material:extractant” ratio – 1:100, grinding degree – 355 μm. The optimal factors for the chemical reactions of the interaction of phenolic compounds with the Folin-Ciocalteu reagent (reaction time – 50 minutes, sodium carbonate concentration – 5%, amount of added reagent – 0.5 ml), flavonoids with an alcoholic solution of aluminum chloride (reaction time – 50 minutes, reagent volume – 2 ml) are presented. Methods for the quantitative determination of the total phenolic compounds and flavonoids calculated as hyperoside in highbush blueberry leaves by spectrophotometry were developed and validated. The relative error at 95% confidence level for the quantitative determination of total phenolic compounds was 1.90%, and total flavonoids was 3.24%. The average phenolic content in highbush blueberry leaves was 20.45%, while the flavonoid content was 1.93%. Conclusion. Optimal conditions for extracting total phenolic compounds and flavonoids from highbush blueberry leaves were selected. Methods for quantitatively determining the total phenolic compounds and flavonoids expressed as hyperoside in highbush blueberry leaves were developed and validated.

ABSTRACTThe perception of astringency and basic taste in mixtures and their interaction effects were investigated by two procedures. In Experiment 1, focused and nonfocused testing procedures were compared using mixtures of low and high concentrations of alum and basic taste solutions. Both procedures yielded taste and astringency intensities that were modality‐dependent. Nonfocused testing was used in Experiment 2 to investigate the interactions of astringent phenolic (tannic acid) and nonphenolic (alum) compounds with each basic taste. Sweetness of sucrose increased with increased concentration with or without alum or tannin present. Changes in salty, bitter, and sour taste intensities were modality‐dependent. Astringency either remained unchanged or decreased with the addition of sucrose, sodium chloride, citric acid, or caffeine depending upon the taste concentration. Bitterness of tannin and alum at high concentrations was suppressed by the addition of sucrose, sodium chloride, or citric acid; sourness also decreased in the presence of sucrose or sodium chloride as well as a high level of caffeine.

The effects of acetate and urea on the cyclic voltammetric behaviour of iron in cured cement paste were investigated. The voltammetric results indicate that sodium acetate and urea do not cause depassivation of iron in cement. The addition of ∼0.2 M of either sodium acetate or urea prevents depassivation of iron in cement exposed to 0.1 M sodium chloride upon potential cycling. However, the addition of even relatively high concentrations of sodium acetate or urea (e.g. 1.0 M), cannot prevent depassivation by 0.2 M sodium chloride upon potential cycling. The voltammetric results also indicate that sodium acetate, urea, and calcium magnesium acetate (CMA) are only marginally effective as corrosion inhibitors for reinforced concrete, compared with an inhibitor of known effectiveness, such as sodium nitrite. Thus, while acetates and urea may well be ‘non-corrosive’ deicers when used by themselves, large amounts of sodium chloride should not be mixed with acetates or urea as a cost-reducing measure.