Association equilibrium model. I. Influence of pH and salt concentration on ion-exchanger

2019 ◽  
Vol 1595 ◽  
pp. 49-57 ◽  
Author(s):  
Liang Chen ◽  
Junxian Yun ◽  
Haiyan Zhang ◽  
Bin Dai
Keyword(s):  
Salt Concentration ◽  
Equilibrium Model ◽  
Ion Exchanger ◽  
Influence Of Ph ◽  
Association Equilibrium

scholarly journals Influence of pH and Salt Concentration on the Helix—Coil Transition of Poly A Determined by a Modified DSC

1975 ◽  
Vol 7 (6) ◽  
pp. 641-645
Author(s):  
Yoshihiro Baba ◽  
Shigeyuki Tanaka ◽  
Akihiro Kagemoto
Keyword(s):  
Salt Concentration ◽  
Coil Transition ◽  
Influence Of Ph

Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Raul Grau ◽  
William Albarracin ◽  
Gonzalo Clemente ◽  
Jose Manuel Barat
Keyword(s):  
Contact Area ◽  
Salt Concentration ◽  
Water Distribution ◽  
Strong Influence ◽  
Raw Material ◽  
Process Variables ◽  
Processing Industry ◽  
Pse Meat ◽  
Product And Process ◽  
Influence Of Ph

The use of thawed raw material is becoming more frequent in the cured ham processing industry. At the same time, the incidence of PSE meat in the raw material can be very important. The aim of this work was to characterise the salting and post-salting stages of PSE thawed hams, and to study the influence of process and product variables on the results obtained in industry. A deeper knowledge of this influence could help reduce the variability in salt concentration obtained in the process. Findings indicate a strong influence of pH, total ham weight, Lean/Fat ratio and the contact area of the hams in the salting stage, while the post-salting time was the variable that exerted the greatest influence on the salt and water distribution inside the hams during this stage.

Influence of pH, Salt, and Temperature on Nisin Resistance in Listeria monocytogenes†

1997 ◽  
Vol 60 (4) ◽  
pp. 420-423 ◽  
Author(s):  
ELAINE C. P. DE MARTINIS ◽  
ALLISON D. CRANDALL ◽  
ALEJANDRO S. MAZZOTTA ◽  
THOMAS J. MONTVILLE
Keyword(s):  
Listeria Monocytogenes ◽  
Low Temperature ◽  
Salt Concentration ◽  
Protective Role ◽  
Low Salt ◽  
Decreasing Ph ◽  
Influence Of Ph

The influence of pH (5.0, 5.5, and 6.0), salt (0.5, 2.0, and 3.5%) and temperature (10,20, and 30°C) on the frequency of nisin resistance in Listeria monocytogenes Scott A was evaluated. At 20 and 30°C, resistance frequencies of around 1 in 105 were obtained regardless of salt concentration or pH. At 10°C the frequency of nisin resistance dropped with decreasing pH and decreasing salt concentration. At pH 5.5 and 0.5% NaCl it became impossible to generate nisin-resistant isolates. Low salt (2 to 3.5%) appeared to playa protective role, allowing L. monocytogenes to better survive nisin at low temperature (l0°C).

scholarly journals Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods

2017 ◽  
Vol 54 (9) ◽  
pp. 2833-2841 ◽  
Author(s):  
Haifang Hu ◽  
Tao Fan ◽  
Xiaoyan Zhao ◽  
Xiaowei Zhang ◽  
Yali Sun ◽  
...  
Keyword(s):  
Functional Properties ◽  
Salt Concentration ◽  
Extraction Methods ◽  
Influence Of Ph

Influence of pH and salt concentration on the cross-flow microfiltration of BSA through a ceramic membrane

2007 ◽  
Vol 33 (2) ◽  
pp. 110-115 ◽  
Author(s):  
Emilio J. de la Casa ◽  
Antonio Guadix ◽  
Rubén Ibáñez ◽  
Emilia M. Guadix
Keyword(s):  
Salt Concentration ◽  
Ceramic Membrane ◽  
Cross Flow ◽  
The Cross ◽  
Influence Of Ph

Influence of pH and Salt Concentration on Pickering Emulsions Stabilized by Colloidal Peanuts

Langmuir ◽  
2018 ◽  
Vol 34 (44) ◽  
pp. 13312-13321 ◽  
Author(s):  
Thriveni G. Anjali ◽  
Madivala G. Basavaraj
Keyword(s):  
Salt Concentration ◽  
Pickering Emulsions ◽  
Influence Of Ph
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