scholarly journals Impacts of Metal Salt Addition on Water Chemistry of Lake Elsinore, California: 2. Calcium Salts

2004 ◽  
Vol 20 (4) ◽  
pp. 270-279 ◽  
Author(s):  
Michael A. Anderson
Keyword(s):  
Water Chemistry ◽  
Metal Salt ◽  
Calcium Salts ◽  
Salt Addition ◽  
Lake Elsinore

scholarly journals Silica@layered double hydroxide core–shell hybrid materials

2018 ◽  
Vol 47 (1) ◽  
pp. 143-149 ◽  
Author(s):  
Wing L. J. Kwok ◽  
Dana-Georgiana Crivoi ◽  
Chunping Chen ◽  
Jean-Charles Buffet ◽  
Dermot O'Hare
Keyword(s):  
Layered Double Hydroxide ◽  
Hybrid Materials ◽  
Metal Salt ◽  
Core Shell ◽  
Silica Nanospheres ◽  
Salt Addition ◽  
Double Hydroxide

Fine crystallisation of layered double hydroxide on silica nanospheres may be achieved by controlling reaction stirring speed and rate of metal salt addition.

scholarly journals Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2783
Author(s):  
Xiaoyin Yang ◽  
Joseph G. Sebranek ◽  
Xin Luo ◽  
Wangang Zhang ◽  
Mengmeng Zhang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Calcium Salt ◽  
Cooking Loss ◽  
Meat Color ◽  
Calcium Salts ◽  
Texture Properties ◽  
Salt Addition ◽  
Residual Nitrite ◽  
And Storage

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

scholarly journals ANALISA LOGAM BERAT, KADAR GARAM DAN Salmonella PADA IKAN LOMEK (Harpodon nehereus) BIANG (Ilisha elongata) ASIN KERING

2020 ◽  
Vol 7 (1) ◽  
pp. 27
Author(s):  
Aulia Azka ◽  
Putri Wening Ratrinia
Keyword(s):  
Heavy Metal ◽  
Salt Concentration ◽  
Metal Salt ◽  
Raw Materials ◽  
Test Results ◽  
Salted Fish ◽  
Salt Addition ◽  
Safe Limit ◽  
The Difference

Lomek and biang fish are types of fish commonly used as raw materials for making salted fish in Dumai. Industrial activity in Dumai can influence on heavy metal content in dried salted fish. In addition, the requirements for the quality of salted fish are salt concentration and Salmonella test. The aim of this study were to determine heavy metal (Pb and Cd), salt concentration, and Salmonella test in dried salted fish. The study was carried out the preparation of raw materials and the manufacture of salted fish using dry salting method with a salt concentration of 5%, 10% and 15% for lomek and biang fish. The second was the analysis of heavy metal, salt concentration, and Salmonella test. The addition of 10% salt concentration to Lomek fish was the highest result for Pb (1,48± 0,01 ppm), while all samples were not identified for Cd levels. The highest salt concentration was L3 that was 22,45%, while for Salmonella test results all samples were negative. Based on the results, it was concluded that Pb contamination passed the safe limit, while Cd was not detected. The difference in salt addition gave an effect on the salt concentration for dried salted lomek and biang. Salmonella were not found in all salted fish samples.Keywords : Food safety, pathogen, product quality, salted method 

Chemical modification of the bacterial wall to determine sites of metal deposition

1978 ◽  
Vol 36 (2) ◽  
pp. 350-351
Author(s):  
T. J. Beveridge
Keyword(s):  
Electron Scattering ◽  
Metal Salt ◽  
Metal Deposition ◽  
Suitable Model ◽  
X Ray Diffraction ◽  
Subtilis Cell ◽  
Thin Sections ◽  
X Ray ◽  
Section Data ◽  
Metal Impregnation

The Bacillus subtilis cell wall provides a protective sacculus about the vital constituents of the bacterium and consists of a collection of anionic hetero- and homopolymers which are mainly polysaccharidic. We recently demonstrated that unfixed walls were able to trap and retain substantial amounts of metal when suspended in aqueous metal salt solutions. These walls were briefly mixed with low concentration metal solutions (5mM for 10 min at 22°C), were well washed with deionized distilled water, and the quantity of metal uptake (atomic absorption and X-ray fluorescence), the type of staining response (electron scattering profile of thin-sections), and the crystallinity of the deposition product (X-ray diffraction of embedded specimens) determined.Since most biological material possesses little electron scattering ability electron microscopists have been forced to depend on heavy metal impregnation of the specimen before obtaining thin-section data. Our experience with these walls suggested that they may provide a suitable model system with which to study the sites of reaction for this metal deposition.

Sign in / Sign up

Export Citation Format

Share Document