Effect Of Salt Addition Research Articles

Preparation of metal distributions within catalyst supports: II. Effect of ionic strength on catalytic metal profiles

The effects of the addition of simple inorganic salts on the adsorption of hexachloroplatinic acid on γ-alumina were studied. As a class, monovalent salts effected the exchange capacity differently from divalent salts. Collectively, however, the ionic strength of the aqueous phase was shown to control the amount adsorbed by altering the electrical double layer thickness and the platinate ion activity. Impregnation experiments were performed to determine the effect of salt addition on the distribution of platinum within the 'y-alumina support. Catalytic metal profiles remained uniform with increasing ionic strength of the electrolyte, but the amount adsorbed decreased. The decrease was shown to agree with results from the adsorption experiments.

The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat

The effects of salt addition and three postmortem holding times on the pH, water binding, and emulsifying capacities of broiler and hen breast and leg meat were determined. Broilers and hens were processed in a pilot plant; the skinless meat was stripped from uneviscerated, nonchilled carcasses; and initial pH values of breast and thigh muscles were made within 20 min postmortem. The four sublots of ground meat — breast without salt, breast with salt, leg without salt, and leg with salt — were held at 2 C, and samples were drawn at 1.5, 4, or 24 hr postmortem.Initial broiler breast muscle pH was lower than hen breast muscle, and breast muscle pH was lower than leg muscle pH for both classses. There were only small pH differences noted for the holding times. Salt addition significantly elevated the pH of breast meat but not of leg meat. Salt significantly improved the water-binding capacity of both meat types with the most pronounced increase noted for hen leg meat. Longer holding times in the presence of salt did not improve the water-binding capacity. Emulsifying capacity was significantly affected by holding time with less oil emulsified at 4 hr postmortem. Broiler meat emulsified significantly more oil than hen meat.

The Effect of Salt Addition and Postmortem Holding Time on Cooked Yield and Texture of Hot-Stripped Ground Fowl Meat

Breast and leg (thigh and drumstick) meat was stripped from unchilled, uneviscerated fowl carcasses after bleeding for 2 min, scalding for 2 min at 58 C, and feather removal. The meat was then ground and assigned to one of four sublots: breast meat without sodium chloride; breast meat mixed with 2% (w/w) sodium chloride; leg meat without sodium chloride; and leg meat mixed with 2% (w/w) sodium chloride. Three 90-g aliquots were removed at the end of mixing time, formed into circular patties, and blast frozen at −34 C. These patties were designated as 1.5 hr postmortem holding time. Remaining sublots were held at 2 C, and sampled at 4 and 24 hr by removing aliquots to form 90-g patties, which were then immediately blast frozen. Cooked yield, moisture and fat contents, and objective texture were determined from patties oven-cooked to 74 C from the frozen state.Patties with salt had significantly higher cooked yields and moisture contents and exhibited lower hardness and cohesiveness values and higher springiness values than patties without salt. Patties from leg meat took less time to cook, had higher cooked yields, moisture, and fat contents than patties from breast meat. Texture attributes, pooled over salt treatments, also indicated that leg meat was less hard, less cohesive, and less chewy than breast meat. Differences attributed to postmortem holding time were statistically significant (P≤.05) for the springiness attribute only; springiness significantly declined at 24 hr.

Prediction of the salt effect on the vapour-liquid equilibrium of binary mixtures

Abstract A salt dissolved in a mixture of volatile components may affect the activities of the components through the formation of associates or complexes. If this interaction is selective, the relative volatility of the volatile components may change drastically and thus facilitate the separation of close-boiling components or even of azeotropic mixtures. A new method for predicting the effect of salt addition has been developed which is based solely on vapour-liquid equilibrium data for the volatile components and solubility data for the binary salt-solvent systems. The procedure can correlate data for various salt and solvent compositions, including saturated solutions. The model may easily be extended to multisolvent-salt systems.

Effect of surface potential on P-700 reduction in chloroplasts

The effect of salt addition on the rate of reduction of P-700 oxidized by flash illumination was analyzed. In broken chloroplasts, the rate of P-700 reduction was accelerated by salts of mono-, di- and trivalent cations, with the increasing effectiveness in this order, in the presence of various artificial electron donors or acceptors. The rate was not dependent on the concentration and the valence of anions. On the other hand, in Photosystem I-enriched subchloroplast particles, added KCl did not induce the acceleration of direct reduction of P-700 by reduced DCIP. At low KCl concentrations (below 10 mM), the rate of P-700 reduction was also accelerated by added KCl in sonicated chloroplasts to which purified plastocyanin was added. The curves of dependence of the reduction rate on plastocyanin concentration were not of the Michaelis-Menten type, but sigmoidal. The maximal of P-700 reduction was higher at higher salt concentrations and the half-maximal plastocyanin concentration for P-700 reduction became lower with increasing NaCl concentrations. In broken chloroplasts treated with 50 mM glutaraldehyde, the rate of P-700 reduction was not accelerated by added KCl. The Debye-Hückel theory and the Gouy-Chapman theory were applied to our data to analyze the electrostatic interaction between electron tranfer components on thylakoid membranes. It is suggested that the major factor determining the rate of P-700 reduction is the donation of electrons from plastocyanin to P-700. Most of the observed effect is probably due to the increase in the local concentration or accessibility of plastocyanin to the site of P-700 reduction which is expected when the negative surface potential rises when salt is added.

Gel permeation chromatography using controlled‐porosity glass. II. Polyacrylamide aqueous solutions

AbstractIn a study of polyacrylamide in solutions we have required the rapid characterization on chromatographies. The application to the aqueous solution of the GPC using controlled‐porosity glass has been examined from both the viewpoint of the effect of salt addition and the GPC mechanism. An adequate addition to neutral salt, 0.005M KCI to the eluent, gave rise to the elution behaviors being in accord with the hydrodynamic volume concept of the GPC separation.

The interaction of an amphipathic fluorescence probe, 2- p-toluidinonaphthalene-6-sulphonate, with isolated chloroplasts

The amphipathic fluorescence probe, 2- p-toluidinonaphthalene-6-sulphonate has been used to investigate the surface electrical properties of chloroplast thylakoid membranes. The fluorescence yield of 2- p-toluidinonaphthalene-6-sulphonate in aqueous solution increases on addition of hypotonically shocked chloroplast, and the emission maximum shifts towards the blue to 440 nm, although the emission spectrum is somewhat distorted by chloroplast pigment absorption. The intensity of 2- p-toluidinonaphthalene-6-sulphonate fluorescence is further increased on adding salts to the membrane suspension, and changes of >100% are routinely observed. Similar observations have also been made with soya bean phospholipid (azolectin) liposomes. The magnitude of the fluorescence increase is dependent on membrane concentration, being more pronounced at high surface area/suspending volume ratios. The effect of salt addition appears to be that of shielding the fixed negative charges on the membrane surface, thus increasing the fraction of 2- p-toluidinonaphthalene-6-sulphonate molecules at the surface, where the 2- p-toluidinonaphthalene-6-sulphonate has a higher fluorescence yield than in free aqueous solution. This concept is supported by the fact that the effectiveness of salts in increasing 2- p-toluidinonaphthalene-6-sulphonate fluorescence is as predicted by classical electrical double layer theory: governed mainly by the charge carried by the cation with an order of effectiveness C 3+ > C 2+ > C +, and not by the chemical nature of the cation or by the nature of its co-ion. It has been argued that the chlorophyll fluorescence yield, controlled by the cation composition of the suspending medium follows the total diffusible positive charge density at the thylakoid membrane surface (Barber, J., Mills, J. and Love, A. (1977) Febs. Lett. 74, 174–181). Although the cation induced 2- p-toluidinonaphthalene-6-sulphonate and chlorophyll fluorescence yield changes show similar characteristics, there are also distinct differences between the two phenomena particularly when cations are added to chloroplasts initially suspended in a virtually cation-free medium. Therefore it is concluded that although both 2- p-toluidinonaphthalene-6-sulphonate and chlorophyll fluorescence yields are governed by the electrical properties of the thylakoid membrane surface, the mechanism controlling their cation sensitivity is not the same.

Intermolecular coupling in liquid water

Changes in the Raman spectra of H2O from addition of OD oscillators indicate that there is significant intermolecular coupling of OH stretching vibrations in H2O at temperatures from −10 to 70°C. Measurements on solutions of KI in H2O indicate that the primary effect of salt addition on the spectrum of H2O is to diminish intermolecular coupling of OH oscillators. The disruption of intermolecular coupling by addition of a K+ and I− ion is about nine times more effective than addition of a single OD oscillator.

Decomposition of Solid Ammonium Nitrate by γ-Ray

The decomposition of solid NH/sub 4/NO/sub 3/ by gamma rays was performed. The effect of salt addition on the rate of decomposition was studied. The decomposition was found to accelerate upon the addition of metal ions. (C.J.G.)

The Effect of Salt Additions to the Substrate on Intake of Water and Nutrients by Roots of Approach-Grafted Tomato Plants

The Effect of Salt Additions to the Substrate on Intake of Water and Nutrients by Roots of Approach-Grafted Tomato Plants

THE PROPERTIES OF SALT-CLAY ROAD-SURFACING MIXTURES

This paper describes experiments designed to throw light on the mechanism underlying the beneficial effect that had been observed in field trials of salt treatment of clay road surfaces. Data are presented which show that no chemical reactions are involved, and that physical-chemical effects are of negligible importance. The results indicate that the main effect of salt additions to the clay is a greatly decreased rate of drying, together with, under ideal conditions, complete elimination of drying shrinkage.