Effect Of Sodium Chloride Concentration Research Articles

Effect of Sodium Chloride Concentration on Cooking Time Calculation and Sensory Evaluation of Fish Sausage

This research was conducted to evaluate the effect of the addition of sodium chloride (NaCl) at different concentrations (0–3.0%) on the theoretical and real cooking time and sensory evaluation of the fish sausage. The fish sausage was prepared using 2:1.2:1 minced fish, sago starch, and water with added NaCl at a concentration of 1.5% to the formulation, and the sausage was cooked for 180 seconds (3 min) at 180°C to accomplish both the correct cooking time and sensory evaluation properties. Theoretical and real cooking time methods were calculated using a pre-calibrated thermocouple to reach the target core temperature of 75oC at the centre of the sausage. The optimum NaCl concentration and cooking time were identified from the cooking methods and sensory evaluation. The results revealed that increasing the addition of NaCl to the sausage formulations significantly increased the core temperature of the sausage during cooking. There was a reverse relationship between the added percentage of sodium chloride and the calculated cooking time; as the addition of sodium chloride increased, a shorter cooking time was obtained until we reached the target core temperature of 75oC. The predicted cooking time was 195.171 seconds, and the real cooking time was 180 seconds.

Comparison of the effect of Sodium Chloride concentration on protein determination: Bradford and Biuret methods

Protein quantification methods using spectrophotometry are widely used in laboratory routines for different purposes. Samples generally contain non-protein components that can interfere with the quality of the analysis. A simple and quick test with different concentrations of sodium chloride demonstrated that the Bradford method is significantly affected by the presence of salt, while Biuret remains stable. Therefore, the choice of method is an important factor in reducing errors and ensuring more reliable results.

Effect of sodium chloride concentration and pre-curing time on the properties of cemented paste backfill in a sub-zero environment

The effects of NaCl concentration and pre-curing time on the properties of frozen cemented paste backfills (FCPB) are investigated in this study. Calcium sulphoaluminate (CṠA) is used as a mineral accelerator to increase initial hydration rate, and fly ash (FA) and ground granulated blast-furnace slag (GGBS) are used as mineral additives to minimize CO2 emission and binder cost. The FCPB strength behavior, binder paste freezing point, and hydration evolution are investigated experimentally. The results show that an increase in NaCl concentration and pre-curing time leads to a significant decrease in the freezing point of the binder paste, and the addition of CṠA further enhances the effect; thus, a high degree of hydration of the binder is obtained. Further, under a freezing condition, the effect of an increase in NaCl concentration and pre-curing time on the FCPB strength development depends on curing time. Finally, the binder used herein (10% CṠA and 10% GGBS addition) exhibited the lowest CO2 and cost in 90 g/L NaCl solution, and hence, it is expected to have prospective applications in cold regions.

Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content

This work is focused on the study of freeze-thaw behavior of double (W1/O/W2) emulsions by the application of a cooling-heating-cooling cycle by differential scanning calorimetry. Emulsions were prepared with sodium caseinate as hydrophilic emulsifier in outer aqueous (W2) phase and sunflower oil (SO) and/or interesterified vegetable fat (VF) plus polyglycerol polyricinoleate as lipophilic emulsifier in lipid phase. The effects of sodium chloride concentration in inner aqueous (W1) phase and solid fat content in lipid phase were analyzed. In all cases, W1 phase froze at lower temperature than W2 phase because higher undercooling was required for the crystallization of inner water droplets. In the absence of VF, the system with low salt concentration showed water diffusion from undercooled W1 phase to frozen W2 phase at the first cooling stage, due to the lower vapor pressure of ice. However, at the second cooling stage, this phenomenon was not observed and partial recovery of inner water was detected, probably because of an osmotic effect. The increase of salt concentration allowed a higher retention of inner water after freezing of W2 phase, attributed to the lowered vapor pressure of W1 phase. The loss of inner water was also restrained or prevented by the presence of VF in lipid phase due to the immobilization of water droplets within a fat crystal network. The crystallization behavior of SO was related to inner water quantity and VF content. This study could be useful for the formulation of W1/O/W2 emulsions with enhanced freeze-thaw stability.

Effects of Sodium Chloride on Tyramine Production in a Fermented Food Model and its Inhibition by Tyrosine-degrading Lactobacillus plantarum JA-1199.

Tyramine is a health-adverse biogenic amine, which can accumulate in fermented foods like cheese by decarboxylation of the free amino acid tyrosine by either starter cultures or resident microbes such as lactic acid bacteria including Enterococcus spp., respectively. Our study aimed to show the effect of sodium chloride concentrations on tyramine production as well as to characterise bacterial strains as anti-tyramine biocontrol agents in a 2 mL micro-cheese fermentation model. The effect of sodium chloride on tyramine production was assayed with tyramine producing strains from eight different species or subspecies. Generally, an increase in sodium chloride concentration enhanced tyramine production, e.g. from 0% to 1.5% of sodium chloride resulted in an increase of tyramine of 870% with a Staphylococcus xylosus strain. In the biocontrol screening among lactic acid bacteria, a Lactobacillus plantarum JA-1199 strain was screened that could consume in successful competition with other resident bacteria tyrosine in the micro-cheese model as a source of energy gain. Thereby tyramine accumulation was reduced between 4% to 99%. The results of this study disclose a feasible strategy for decreasing tyramine concentration and increasing the safety level of fermented food. It is an example of development and application of bacterial isolates as starter or protective cultures in food, a biocontrol topic, which Oreste Ghisalba - in his project evaluation function of SNF and later on CTI - was promoting with great emphasis in our ETH Food Biotechnology research group.

Electrochemical Study of Galena Weathering in NaCl Solution: Kinetics and Environmental Implications

Exploitation of seafloor massive sulfide deposits exposes galena and other metal sulfides to weathering factors. Galena weathering process leads to release of toxic metals into the water column. Although galena weathering has an impact on the environment, the mechanisms and kinetics of galena oxidation under seawater conditions are rarely studied. In this work, several electrochemical experimental methods were combined to examine the kinetics of galena weathering in NaCl solution to simulate the effects of Cl− in seawater, and the effects of sodium chloride concentration and pH on it were studied. The results show that galena weathering can lead to mineral surface passivation. More chloride ions can accelerate the dissolution of galena. Higher acidity and alkalinity promote the dissolution of galena in NaCl solution. Galena will release Pb2+ at a rate of 2.849 × 10−2 g m−2 d−1 in the near neutral NaCl mediums, and the amount increases to 5.705 × 10−2 g m−2 d−1 at pH 1.0 and even up to 7.569 × 10−1 g m−2 d−1 at pH 13.0. The results of polarization curves are consistent with the impedance spectrum data. Based on the dissolution kinetics of galena, the environmental significance of galena weathering is proposed.

EFFECT OF SODIUM CHLORIDE CONCENTRATION IN SAND BED AND WELL ON THE INDICATION OF NEUTRON LOGGING INSTRUMENTS

The requirements to the accuracy and reliability of the results of borehole geophysical measurements of the porosity coefficient in oil and gas fields are constantly increasing. Studies of the influence of chlorine on the readings of neutron logging equipment with different types of probes were carried out by mathematical modeling methods. Experimental evaluation of the simultaneous effect of sodium chloride concentration in the reservoir and in the well on the readings of neutron devices has not been carried out. A design description of the experimental bulk model of a porous watersaturated sand formation (a standard sample composition and properties of sand rock) crossed by a well created to study the effect of sodium chloride concentration in the formation and in the well on the readings of neutron logging equipment with various probes, as well as the results of metrological studies of the created model are given. A feature of the model design is the well simulator, made in the form of a cylindrical fiberglass cup and installed coaxially in a cylindrical stainless steel housing. The carriers of the model properties carriers are quartz gravel and an aqueous solution of sodium chloride (NaCl) in its pore space. Reproducible values of porosity model taking into account heterogeneity of crushed stone backfill (0.353 ± 0.002) with probability 1 defined by volumetric and gravimetric methods under normal conditions, the sandy layer, pore space which is filled with fresh drinking water. The results of experimental studies of the effect of aqueous NaCl solution in a sand formation and in a well with concentrations of 50, 100, 150 and 200 g/l on the indication of neutron logging equipment PRKL with probe NGK, RK5-76 with probe NNK-T and SRK-1 with probe NNKNT using individual calibration functions (CF). CF were built on the porosity standards of sandy water-saturated rocks with zero NaCl concentration in the Center of metrological research «Ural-Geo». Correction functions (CF) are given as a dependence of the correction to the readings of the equipment RK5-76 and PRKL on the concentration of NaCl in the formation at a fixed concentration in the well or on the concentration of NaCl in the well at a fixed concentration in the formation. The obtained results can be used in the development of techniques for performing downhole geophysical measurements of the porosity coefficient of rock formations in typical geological and technical conditions.

Effect of Sodium Chloride Concentration on Saturated Permeability of Remolded Loess

Loess contains many sodium and chloride ions that can easily be leached when seepage occurs, thus affecting the mechanical properties of loess. This study investigated a series of sodium chloride solution concentrations to explore their influence on the permeability of remolded loess, as well as the underlying mechanism of such. The results indicated that the saturated hydraulic conductivity of remolded loess increases with time in response to different sodium chloride concentrations, and the sample was more permeable with increasing concentration. Moreover, the salt effect promoted the dissolution of calcite and dolomite, and the cation exchange stimulated the leaching of other cations, thus leading to further structural loosening. Furthermore, the aggregation of clay particles increased, thus forming a larger pore space among aggregates and providing effective channels for permeation. These findings provide a theoretical basis for an improved understanding of channel degradation in the loess area of Northwest China.

The effect of sodium chloride concentration on the mutarotation and structure of d-xylose in water: Experimental and theoretical investigation

The effect of NaCl concentration on the structure of d-xylose in H2O was studied. It was found that NaCl could prolong the equilibrium time between the two main configurations, α-xylopyranose and β-xylopyranose. The proportion of α-xylopyranose was slightly increased in NaCl–H2O solution than that in H2O, and the alteration of NaCl on α-xylopyranose and β-xylopyranose was different. Theoretical calculations demonstrated that NaCl was more favorable to stabilize the structure of α-xylopyranose. Na+ had attraction with O atoms (α: O6; β: O6 and O1), with the outflow of electron from C atom to O atom on the C1–O6 bond, which was beneficial to the transformation between chain form and pyran forms. Cl− had interaction with the hydroxyl groups of xylose. The interaction between xylose and NaCl, was also evidenced by the variation of 35Cl and 23Na NMR spectra. The findings could provide guidance for understanding the conformational change and design of xylose conversion ways. It also provided valuable information for making efficient use of hemicellulose.

Effect of Sodium Chloride Concentration on Removal of Chemical Oxygen Demand and Ammonia from Turkey Processing Wastewater in Sand Bioreactors

HighlightsSand bioreactors can effectively treat organic matter at salt levels at least up to 13 g L-1 NaCl.Acclimation of the systems for ammonia removal can take >4 weeks.Clogging and reduction in treatment efficacy can be alleviated through resting of sand bioreactors. Abstract. The treatment of high salt (>1%) wastewater is an issue in several food industries, including meat curing, vegetable pickling, and fish processing. Novel solutions involving biological treatment of saline wastewaters are increasingly important as companies strive to minimize waste production. Sand bioreactors are a secondary treatment option that do not produce secondary sludge. The purpose of this study was to assess the feasibility of treating high salt content poultry processing wastewater with sand bioreactors. Twelve laboratory-scale sand bioreactors consisted of 14.5-cm diameter columns with three layers composed of 15 cm of gravel, 15 cm of coarse sand, and 46 cm of fine sand. The columns were dose fed at 4 cm day-1 turkey processing wastewater with 0, 6, and 13 g L-1 NaCl. Removal of chemical oxygen demand (COD) and ammonia were monitored for over an 11-month period. Each bioreactor successfully removed >90% COD and ammonia during steady state after 4 to 5 week of acclimatization. Clogging caused a decrease in treatment in three sand bioreactors after 6 to 7 months, but was alleviated with rest periods. Keywords: Ammonia removal, Clogging, High salt wastewater, Organic matter removal, Sand bioreactor, Turkey processing wastewater.

Определение влияния концентрации поваренной соли и температуры субстрата на изменение его плотности

Определение влияния концентрации поваренной соли и температуры субстрата на изменение его плотности

Effect of Sodium chloride concentrations on the Growth and Some Organic Chemical Compounds of Barley Hordeum vulgaris L.

Effect of Sodium chloride concentrations on the Growth and Some Organic Chemical Compounds of Barley Hordeum vulgaris L.

Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability.

Anthocyanin-rich concentrates from different red radish can be used as natural food colorants. However, the development of off-flavor during extraction has been major challenge in processing industries. This work aimed to evaluate the effect of sodium chloride (NaCl) concentration in phosphoric acidified medium pH 2.5 on removal of off-flavor from red radish anthocyanin. The effect of NaCl concentration on anthocyanin properties was also evaluated. Results showed that the total glucosinolate was highly degraded at high NaCl concentration (< 500mM) compared with control, leading to higher off-flavor development. Additionally, the glucosinolate degradation was positively and significantly correlated to isothiocyanate, while was negatively and significantly correlated with dimethyl di-, trisulfide, cedrol, triacetin, 6-methyl-5-hepten-2-one. Moreover, total monomeric and color properties of extracted anthocyanins were degraded at high NaCl concentration (< 500mM) compared with control. The tentative anthocyanin identification by UPLC-TQ-MS showed 12 glycosylated anthocyanins substituted at C3 and C5 in tested anthocyanin extracts. In conclusion, higher NaCl concentration (< 500mM) could not be useful for red radish off-flavor removal and anthocyanin properties.

Studies of the Irrigation Water Salinity in Sugarcane Production Areas and the Effects of Sodium Chloride Concentrations in Irrigation Water on Growth and Sugar Accumulation of Sugarcane in Japan

Studies of the Irrigation Water Salinity in Sugarcane Production Areas and the Effects of Sodium Chloride Concentrations in Irrigation Water on Growth and Sugar Accumulation of Sugarcane in Japan

Characteristics of d-Tryptophan as an Antibacterial Agent: Effect of Sodium Chloride Concentration and Temperature on Escherichia coli Growth Inhibition

We previously reported that d-tryptophan exhibits adverse effects on bacterial physiology under osmotic stress. However, the mechanism by which d-tryptophan acts as an inhibitor and/or incompatible solute for bacterial growth has not yet been investigated in detail. In this study, we aimed to determine how osmotic pressure and temperature affect the antimicrobial effect of d-tryptophan. Even at the same level of osmotic pressure, d-tryptophan in conjunction with sodium chloride (NaCl) had a stronger inhibitory effect on the growth of Escherichia coli than that obtained by incubation with potassium chloride (KCl) and sucrose. Because d-tryptophan with NaCl showed the strongest inhibitory effect, we determined the optimum concentration combination of d-tryptophan and NaCl. The growth inhibition boundary conditions as a function of d-tryptophan and NaCl concentrations were determined by a logistic regression model. We found that the minimum level of NaCl for E. coli growth inhibition was 2.5% (w/v) together with 40 mM d-tryptophan. Moreover, the higher the NaCl concentration, the lower the concentration of d-tryptophan that was needed to inhibit bacterial growth. The logistic regression model that we developed enabled us to predict the concentrations required to inhibit bacterial growth. Furthermore, we examined the effect of incubation temperatures ranging from 15 to 46°C on the antimicrobial effect of d-tryptophan. The higher the reaction temperature, the more rapid the decrease of viable E. coli that was observed. This trend is likely attributable to activation of physiological metabolism under the optimum growth temperature. Together, our findings should make a significant contribution to the development of a novel bacterial growth control strategy using d-tryptophan.

Experimental study of sodium chloride aqueous solution effect on the kinetic parameters of carbon dioxide hydrate formation in the presence/absence of magnetic field

The main purpose of this study is to experimentally elucidate the hydrate formation of carbon dioxide in both of deionized water and sodium chloride solution in the presence and absence of the magnetic field with regard to bad and harmful influence of carbon dioxide on the environment and climate. The experimental tests were performed in the equilibrium cell at the initial pressures of 30.5 and 35.5 bar and temperatures of 0, 2 and 4 °C with different concentrations of sodium chloride in water 0–5 wt%. Additionally, the effect of sodium chloride concentration, temperature, pressure and magnetic field on the gas hydrate kinetic parameters including the amount of gas consumption, induction time and pressure drop during the hydrate formation were examined. It is evident from the results that changing the concentration of sodium chloride aqueous solution from 1 to 3 wt%, leads to increase the induction time and hence considerably decreases the gas consumption rate and pressure drop. The results were also shown that changing the sodium chloride aqueous solution from 3 to 5 wt% has a slight effect on the induction time, gas consumption and pressure drop. Moreover, it was observed that the presence of magnetic field with 550 gauss strength has no considerable effect on the kinetic of carbon dioxide hydrate formation.

Efficient production and secretion of oxaloacetate from Halomonas sp. KM-1 under aerobic conditions

The alkaliphilic, halophilic bacterium Halomonas sp. KM-1 can utilize glucose for the intracellular storage of the bioplastic poly-(R)-3-hydroxybutyric acid (PHB) and extracellular secretion of pyruvate under aerobic conditions. In this study, we investigated the effects of sodium chloride concentration on PHB accumulation and pyruvate secretion in the KM-1 strain and, unexpectedly, observed that oxaloacetate, an important intermediate chemical in the TCA cycle, glycogenesis, and aspartic acid biosynthesis, was secreted. We then further analyzed oxaloacetate productivity after changing the sodium chloride additive concentration, additive time-shift, and culture temperature. In 42-h batch-cultivation experiments, we found that wild-type Halomonas sp. KM-1 secreted 39.0 g/L oxaloacetate at a rate of 0.93 g/(L h). The halophilic bacteria Halomonas has already gained attention for industrial chemical-production processes owing to its unique properties, such as contamination-free culture conditions and a tolerance for high substrate concentrations. Moreover, no commercial scale oxaloacetate production was previously reported to result from bacterial fermentation. Oxaloacetate is an important intermediate chemical in biosynthesis and is used as a health food based on its role in energy synthesis. Thus, these data provided important insights into the production of oxaloacetate and other derivative chemicals using this strain.

The Effect of Sodium Chloride Concentration on Corrosion Resistance of Austenitic Stainless Steel 316L and SMA Weldment

Austenitic stainless steel 316L has been widely used in marine environment which containing sodium chloride solution (NaCl). In order to provide matching properties with parent metal, filler metal SMA 316L is commonly produced with slightly over alloyed composition. This work investigated the corrosion behavior of base metal 316L and SMA 316L weld metal by using Electrochemical Impedance Spectroscopy (EIS) to evaluate the mechanism of corrosion behavior based on impedance magnitude measurement at room temperature (27°C ). Various concentrations of sodium chloride solution i.e 1%,2%,3.5%,4% ,and 5% NaCl were prepared. Optical Metallography was also conducted to compare microstructure of base and weld metal. By using Nyquist graphs and its related equivalent circuit parameters showed that impedance magnitude of weld metal was higher which compared to base metal at any NaCl concentration. Metallography examination revealed that weld metal 316L had dendritic austenitic with delta ferrite and 316L base metal had austenite with typical twin boundaries structure. Higher chromium and nickel content in weld metal 316L was the key variable that control passive film characteristic rather than its microstructure. The lowest impedance magnitude of both 316L and all-weld metal 316L at various concentration was at 3.5% NaCl. Dissolved oxygen at 3.5% NaCl reach maximum solubility which causes severe pitting corrosion.

Electrochemical dissolution of fractured nickel-titanium instruments in human extracted teeth.

To assess the effect of sodium chloride concentration in fluoridated solutions during the electrochemical dissolution of fractured rotary endodontic instruments. Two solutions were assessed (solution 1: NaF 12gL-1 +NaCl 1gL-1 , pH=5.0; and solution 2: NaF 12gL-1 +NaCl 180gL-1 , pH=5.0) using two tests: the ProTaper Universal F1 (PTU F1) instrument polarization test and the polarization test for intracanal PTU F1 fragments fractured in mandibular incisors. In the first test, two sets of five instruments were separately and partially immersed in each solution, and the electrical current was evaluated over 30min. In the second test, 45 PTU F1 instruments were fractured within the root canals of mandibular incisors and subjected to potentiodynamic polarization for 30min. The electrical current and the variations in the length of PTU F1 fragments were measured. The data were analysed statistically (anova and Wilcoxon and Mann-Whitney tests, respectively). Solution 2 was associated with more corrosive effects in both tests. In the first test, the PTU F1 instruments immersed in solution 2 had a higher electrical current (P<0.001) and had a total dissolution time of approximately 540s. In the second test, a larger difference between the baseline and final lengths of the fragments was noted in solution 2 (P=0.011). Saturation of fluoridated solution with sodium chloride led to an increase in electrical current and microscopic reductions in the length of fractured instrument fragments subjected to electrochemical dissolution.

マイクロ波照射中のイオン液体を含む水溶液の表面張力

Surface tension of any fluid is crucial for multiphase systems and is often manipulated during industrial processes by introducing surfactants. Normally, water used in an industry includes impurity such as salt. In this study, effect of sodium chloride concentrations, microwave power and time on surface tension of aqueous solution was investigated under microwave irradiation. It has found that surface tension decreased quickly, while temperature increased during microwave. Once the radiation is turned off, the temperature returns rapidly as expected. However, surface tension recovery was much slower than temperature. Moreover, the recovery and reduction amounts by non-thermal effect depend on the power and concentrations.