Properties of Organic-Water Mixtures. II. Solubilities and Activity Coefficients of Sodium Chloride and Potassium Chloride in N,N-Dialkylamides Containing Water1

1965 ◽  
Vol 69 (4) ◽  
pp. 1377-1384 ◽  
Author(s):  
C. F. Coleman
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Activity Coefficients

Activity coefficients of electrolyte and amino acid in the systems (water + potassium chloride +dl -valine) at T=298.15 K and (water + sodium chloride +l -valine) at T= 308.15 K

2002 ◽  
Vol 34 (8) ◽  
pp. 1297-1309 ◽  
Author(s):  
A. Khavaninzadeh ◽  
H. Modarress ◽  
V. Taghikhani ◽  
M.K. Khoshkbarchi
Keyword(s):  
Amino Acid ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Activity Coefficients

Salt effect in hydrolysis of 3-acyl-1,3-diphenyltriazenes

1981 ◽  
Vol 46 (12) ◽  
pp. 3104-3109 ◽  
Author(s):  
Miroslav Ludwig ◽  
Oldřich Pytela ◽  
Miroslav Večeřa
Keyword(s):  
Sodium Chloride ◽  
Temperature Dependence ◽  
Potassium Chloride ◽  
Rate Constants ◽  
Zinc Sulphate ◽  
Salt Effect ◽  
Sodium Sulphate ◽  
Potassium Sulphate ◽  
Lithium Sulphate ◽  
Hydrolysis Of

Rate constants of non-catalyzed hydrolysis of 3-acetyl-1,3-diphenyltriazene (I) and 3-(N-methylcarbamoyl)-1,3-diphenyltriazene (II) have been measured in the presence of salts (ammonium chloride, potassium chloride, lithium chloride, sodium chloride and bromide, ammonium sulphate, potassium sulphate, lithium sulphate, sodium sulphate and zinc sulphate) within broad concentration ranges. Temperature dependence of the hydrolysis of the substrates studied has been measured in the presence of lithium sulphate within temperature range 20° to 55 °C. The results obtained have been interpreted by mechanisms of hydrolysis of the studied substances.

scholarly journals The Inhibiting Effect of Potassium Chloride in Sodium Chloride Glycosuria

1908 ◽  
Vol 5 (4) ◽  
pp. 351-354
Author(s):  
Theo C. Burnett
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Inhibiting Effect

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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