Home About us Contact
|
Home About us Contact | ||
|
|
||
Salt Used (salt + used)
Selected AbstractsIonic Liquid-Accelerated Arylation of Sodium Arenesulfinates with Diaryliodonium Salts Used for the Synthesis of Diaryl Sulfones.CHEMINFORM, Issue 18 2004Feng-Yan Wang Abstract For Abstract see ChemInform Abstract in Full Text. [source] Carbon dioxide extraction of residual chloroform from biodegradable polymersJOURNAL OF BIOMEDICAL MATERIALS RESEARCH, Issue 5 2002Wendy S. Koegler Abstract Biodegradable polymeric devices for drug delivery and tissue engineering are often fabricated with the use of organic solvents and may still contain significant amounts of solvent (> 1 wt%) even after aggressive vacuum drying. This excess solvent can interfere with tissue response and the mechanical properties of the devices. The aim of this article is to demonstrate that liquid CO2 extraction can be used to reduce residual solvent in dense poly(L -lactide-co-glycolide) devices to 50 ppm relatively quickly and with minimal changes in architecture under some conditions. Two liquid CO2 extraction systems were developed to examine the removal of residual solvents from bar-shaped PLGA devices: (1) a low-pressure (1400 psi) batch system, and (2) a high-pressure (5000 psi) continuous-flow system. Eight hours of extraction in the high-pressure system reduced residual chloroform in 3 mm thick bars below the 50-ppm target. A simple Fickian diffusion model was fit to the extraction results. Diffusion coefficients ranged from 1.10×10,6 cm2/s to 2.64×10,6 cm2/s. The model predicts that ,1 h is needed to dry 1-mm bars to chloroform levels below 50 ppm, and 7 h are needed for 3 mm thick bars. The micro- and macroarchitectures of porous PLGA scaffolds created by particulate leaching were not significantly altered by CO2 drying if the salt used to make the pores was not removed before drying. © 2002 Wiley Periodicals, Inc. J Biomed Mater Res (Appl Biomater) 63: 567,576, 2002 [source] A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut FermentationsJOURNAL OF FOOD SCIENCE, Issue 1 2004F. BREIDT JR. ABSTRACT: Most vegetable fermentations are carried out without the use of starter cultures, using a technology that has remained virtually unchanged for centuries. As the scale of industrial vegetable fermentations increases worldwide, the disposal of salt (chloride) waste, which is generated during processing of these products, has become a major problem. The development of new technology to reduce the amount of salt used in vegetable fermentations may require a greater understanding of the microbial ecology of these fermentations, and may also require the use of starter cultures. [source] CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2000LAILA B. ABDEL-HAMID Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 month old) was used as the cheese base with salt mixtures (1) Na-pyrophosphate + Na-polyphosphate, (2) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (3) Na-pyrophosphate + Na-polyphosphate + Na-orthophosphate + Na-tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Total and soluble nitrogen (SN), peptization, ash, mineral, pH value, and potentiometric acid-base titration for the processed cheese were studied. Ash, sodium and potassium contents showed a significant difference among the treatments. the pH values tended to decrease with increasing polyphosphate ratio in the salt mixture and with prolonging the storage period. the SN increased with increasing the pyrophosphate percent in the salt mixture and with higher pH value. the buffering capacity of cheese made of salt mixtures difsered from those made of the commercial mixtures, and it was correlated to the individual salts used in the mixture. The mixtures of (1) 70+30%, (2) 60+30+10% and (3) 50+20+20+10% can be recommended for producing the spreadable processed Ras cheese with acceptable chemical properties. [source] | ||||||||||