The nature and cause of seaminess in Cheddar cheese

1965 ◽  
Vol 32 (1) ◽  
pp. 35-44 ◽  
Author(s):  
J. Conochie ◽  
B. J. Sutherland

SummaryMicroscopical and chemical studies of seaminess in Cheddar cheese revealed that the white lines or seams characteristic of the defect are sections through layers of crystals lying between the milled curd particles. The crystals were identified from their X-ray diffraction pattern and by their refractive index as calcium orthophosphate dihydrate, CaHPO4. 2H2O. On each side of the adjoining curd surfaces in affected cheese there is a zone about 20 μm thick of strongly contracted protein which is almost devoid of crystals.Adding sodium chloride to cheddared curd increased the quantities of calcium, phosphorus and water released. The increases were proportional to the amount of salt applied within the range 0–2·5 g NaCl per 100 g curd.The solubility of calcium orthophosphate was found to rise from about 0·0025 M in water to a maximum of 0·008M in 2 M sodium chloride solution.It is postulated that calcium and phosphate ions released from the curd into the seam crystallize in the form of CaHPO4. 2H2O as the solubility of the compound is lowered by diffusion of salt from the surfaces into the curd particles.

1926 ◽  
Vol 44 (6) ◽  
pp. 795-802 ◽  
Author(s):  
Russell L. Haden ◽  
Thomas G. Orr

1. The effect of high jejunostomy upon the life and chemical changes of the blood of dogs is here reported. 2. Sodium chloride solution administered in sufficient quantity after high jejunostomy prolongs the life of dogs. 3. Such experimental findings as these warrant a careful cinical study of the effects of high jejunostomy so frequently used in the treatment of acute intestinal obstruction.


2020 ◽  
Vol 21 (3) ◽  
pp. 530-536
Author(s):  
O. V. Sukhova ◽  
V. A. Polonskyy

In this work the structure and corrosion behavior of quasicrystalline cast Al63Cu25Fe12 and Al63Co24Cu13 alloys in 5-% sodium chloride solution (рН 6.9–7.1) were investigated. The alloys were cooled at 5 К/s. The structure of the samples was studied by methods of quantitative metallography, X-ray analysis, and scanning electron microscopy. Corrosion properties were determined by the potentiodynamic method. The made investigations confirm the formation of stable quasicrystalline icosahedral (y) and decagonal (D) phases in the structure of Al63Cu25Fe12 and Al63Co24Cu13 alloys correspondingly. In 5-% sodium chloride solution, the investigated alloys corrode under electrochemical mechanisms with oxygen depolarization. Compared with Al63Cu25Fe12 alloy, Al63Co24Cu13 alloy has a less negative value of free corrosion potential (–0.43 V and–0.66 V, respectively), and its electrochemical passivity region extends due to the inhibition of anodic processes. A corrosion current density, calculated from (E,lgi)-curve, for Al63Co24Cu13 alloy amounts to 0.18 mА/сm2 and for Al63Cu25Fe12 alloy – to 0.20 mА/сm2. The lower corrosion resistance of Al63Cu25Fe12 alloy may be explained by the presence of iron-containing phases in its structure. Based on obtained results, the Al63Co24Cu13 alloy was recommended as a coating material for rocket-and-space equipment working in a marine climate.


CORROSION ◽  
1997 ◽  
Vol 53 (10) ◽  
pp. 808-812 ◽  
Author(s):  
A. Venugopal ◽  
P. Veluchamy ◽  
P. Selvam ◽  
H. Minoura ◽  
V. S. Raja

1938 ◽  
Vol 9 (3) ◽  
pp. 339-341 ◽  
Author(s):  
F. H. McDowall ◽  
L. A. Whelan

Measurements are reported of the solubility, in water and in sodium chloride solution of different concentrations, of the protein of cheese at various times after manufacture. The solubility in 3–10 % sodium chloride solutions reached approximately 100% within 7 days after manufacture of the cheese, both for normal and high rennet cheese, and remained at that value throughout the life of the cheese (8 months). Since the proteins of cheese are thus shown to be equally soluble in sodium chloride solutions corresponding in concentration to those encountered in the whole range of commercial cheese(1), the effect of salt concentration on cheese quality is not to be attributed to a variation in the solubility of the protein in the brine.


2015 ◽  
Vol 245 ◽  
pp. 253-255
Author(s):  
Ksenya Sergeevna Lukуanenko ◽  
Vladimir Iosifovich Apanasevich ◽  
Aleksandra Viktorovna Lagureva ◽  
Alina Sergeevna Polkovnikova ◽  
Pavel Aleksandrovich Lukyanov ◽  
...  

Gamma spectrums were measured during X-ray transmission through solutions such as sodium chloride solution with increasing quintuple concentration of NaCl and cisplatin with increasing quintuple concentration of platinum. It was shown that the number of photons with an energy of 511 keV is 29.6% more in cisplatin solution with increasing quintuple concentration of platinum (5*cisplatin) than sodium chloride solution increasing quintuple concentration of NaCl. The result allows us to consider cisplatin as a possible radiomodificator for radiation therapy.


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