Effect of the Sodium Chloride–Magnesium Chloride Ratio on the Separation of Salts Using a Nanofiltration Membrane

ABSTRACT Intravenous infusion of isotonic magnesium chloride into young cats with a resultant mean plasma magnesium concentration of 7.7 meq./100 g protein was followed by a significant lowering of the plasma calcium concentration in 90 minutes. The rate of decrease of plasma calcium is consistent with the hypothesis that calcitonin is released by magnesium in high concentrations. There was no decrease in the plasma calcium concentration in cats of the same weight thyroparathyroidectomized 60 min before an identical magnesium chloride infusion or an infusion of isotonic sodium chloride at the same flow rate. The hypercalciuric effect of magnesium could not account for the hypocalcaemic effect of magnesium. Plasma magnesium concentration during magnesium infusion into cats with an intact thyroid-parathyroid gland complex was slightly, but not significantly higher than in acutely thyroparathyroidectomized cats.

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Correlations between the Type of Aggregates in the Bulk Phase and the Functionality and Safety of All-Purpose Cleaners

International Journal of Molecular Sciences ◽

10.3390/ijms22126592 ◽

2021 ◽

Vol 22 (12) ◽

pp. 6592

Author(s):

Artur Seweryn ◽

Tomasz Wasilewski ◽

Anita Bocho-Janiszewska

Keyword(s):

Sodium Chloride ◽

Magnesium Chloride ◽

Foam Stability ◽

Bulk Phase ◽

Magnesium Salt ◽

Foaming Properties ◽

Performance Properties ◽

Salt Addition ◽

And Performance ◽

The Given

The article shows that the type and concentration of inorganic salt can be translated into the structure of the bulk phase and the performance properties of ecological all-purpose cleaners (APC). A base APC formulation was developed. Thereafter, two types of salt (sodium chloride and magnesium chloride) were added at various concentrations to obtain different structures in the bulk phase. The salt addition resulted in the formation of spherical micelles and—upon addition of more electrolyte—of aggregates having a lamellar structure. The formulations had constant viscosities (ab. 500 mPa·s), comparable to those of commercial products. Essential physical-chemical and performance properties of the four formulations varying in salt types and concentrations were evaluated. It was found that the addition of magnesium salt resulted in more favorable characteristics due to the surface activity of the formulations, which translated into adequately high wettability of the investigated hydrophobic surfaces, and their ability to emulsify fat. A decreasing relationship was observed in foaming properties: higher salt concentrations lead to worse foaming properties and foam stability of the solutions. For the magnesium chloride composition, the effect was significantly more pronounced, as compared to the sodium chloride-based formulations. As far as safety of use is concerned, the formulations in which magnesium salt was used caused a much lesser irritation compared with the other investigated formulations. The zein value was observed to decrease with increasing concentrations of the given type of salt in the composition.

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Performance and study of magnesium chloride and Sodium chloride using solar pond

International Research Journal on Advanced Science Hub ◽

10.47392/irjash.2020.21 ◽

2020 ◽

Vol 2 (4) ◽

pp. 13-21

Author(s):

Nithiyanand P ◽

Boopathy S ◽

Gobi A ◽

Manikandan S ◽

Suresh kumar M

Keyword(s):

Sodium Chloride ◽

Magnesium Chloride ◽

Solar Pond

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EFFECT OF SOLAR DEHYDRATION METHOD ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF GREEN BEANS (PHASEOLUS VULGARIS)

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v5.i4rast.2017.3300 ◽

2017 ◽

Vol 5 (4RAST) ◽

pp. 39-44

Author(s):

Kuna Priyanka ◽

R.C. Chandni ◽

Amar Sankar ◽

A.V. Raghu

Keyword(s):

Sodium Chloride ◽

Sodium Bicarbonate ◽

Magnesium Chloride ◽

Chemical Characteristics ◽

Green Beans ◽

Chemical Treatments ◽

Physico Chemical ◽

Nutritional Characteristics ◽

Microbial Analysis ◽

Chlorophyll Retention

Studies were done by different chemical treatments under solar dehydration of Green beans. The Green beans were treated by five different methods which are mentioned and the end product was underwent analysis for physico-chemical characteristics, nutritional characteristics, microbial analysis and sensory evaluation. Five treatments of different proportions with Magnesium chloride, Sodium chloride, Sodium bicarbonate and Magnesium oxide were done for solar dehydration of Green beans and (0.1% Magnesium chloride and 0.1% Sodium bicarbonate) treated Green beans were found to be good in all characteristics i.e. Physico-chemical (better chlorophyll retention) and nutritional characteristics when compared to other treatments.

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Germination of chia seeds submitted to saline stress

Brazilian Journal of Biology ◽

10.1590/1519-6984.192140 ◽

2020 ◽

Vol 80 (2) ◽

pp. 285-289

Author(s):

R. Stefanello ◽

B. B. Viana ◽

P. C. H. Goergen ◽

L. A. S. Neves ◽

U. R. Nunes

Keyword(s):

Sodium Chloride ◽

Aqueous Solutions ◽

Potassium Chloride ◽

Crop Yield ◽

Magnesium Chloride ◽

Saline Stress ◽

Germination Test ◽

Negative Effect ◽

Osmotic Potentials ◽

Soil And Water

Abstract Salinity, of both soil and water, is one of the main causes of crop yield decline. Within this context, the objective of this study was to evaluate the influence of different salts on the germination of chia seeds. The experiment was conducted in a BOD chamber at a constant temperature of 20 °C and in the presence of light. The seeds were placed on paper soaked with aqueous solutions of calcium chloride (CaCl2), sodium chloride (NaCl), potassium chloride (KCl), and magnesium chloride (MgCl2), at the osmotic potentials zero, -0.10, -0.20, -0.30, and -0.40 MPa. The effect of the salinity was evaluated using a germination test, with counts on days 7 and 14 after sowing. Based on the results, chia seeds tolerate concentrations of NaCl to -0.4 MPa and KCl to -0.20 MPa. The salts CaCl2 and MgCl2 had a negative effect on the germination and vigor of the chia seeds for the osmotic potentials -0.30 MPa and -0.20 MPa, respectively.

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