scholarly journals EVALUATION OF ACOUSTICAL PARAMETERS OF AQUEOUS SOLUTION OF SODIUM CHLORIDE AND POTASSIUM CHLORIDE USING ULTRASONIC WAVES

2015 ◽  
Vol 04 (02) ◽  
pp. 263-268 ◽  
Author(s):  
S. Sasikumar .
Keyword(s):  
Aqueous Solution ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Ultrasonic Waves ◽  
Acoustical Parameters

scholarly journals MOLECULAR MECHANISM OF RELAXATION ABSORPTION OF ULTRASONIC WAVES IN AN AQUEOUS SOLUTION OF CALCIUM ACETATE

InterConf ◽  
2021 ◽  
pp. 970-978
Author(s):  
Z. Nizomov ◽  
M. Asozoda ◽  
A. Olimi ◽  
A. Karimzoda
Keyword(s):  
Experimental Data ◽  
Aqueous Solution ◽  
Sodium Chloride ◽  
Sodium Acetate ◽  
Ultrasonic Waves ◽  
Calcium Acetate ◽  
Acetate Anion ◽  
Frequency Range ◽  
Calcium Cations ◽  
Calcium Cation

The absorption of ultrasonic waves in the frequency range from 6 to 146 MHz in aqueous solutions of sodium acetate, sodium chloride and calcium has been studied. It was found that only in solutions of calcium cations and acetate anion present simultaneously, relaxation absorption of ultrasonic waves is observed. The experimental data obtained indicate that the observed relaxation absorption of ultrasound in the studied frequency range by an aqueous solution of calcium acetate is associated with the interaction of the acetate anion with the calcium cation in the solution.

Acoustical Parameters: Aqueous Solution of Borassus Flabellifier Fruit Pulp by Non Destructive Method

2011 ◽  
Vol 312-315 ◽  
pp. 358-363 ◽  
Author(s):  
Bhaktdarshan Shrivastava ◽  
A. Mishra ◽  
Sushil Phadke
Keyword(s):  
Aqueous Solution ◽  
Physical Properties ◽  
Ultrasonic Wave ◽  
Effective Means ◽  
Isentropic Compressibility ◽  
Ultrasonic Waves ◽  
Fruit Pulp ◽  
Acoustical Parameters ◽  
Liquid Systems ◽  
Non Destructive

The change in the wavelength of ultrasonic waves in different medium is due to the elastic properties and the induced particles vibrations in the medium. The study of propagation of ultrasonic wave in liquid systems and solids is now rather well established. Ultrasonic waves are an effective means for examining and analyzing certain physical properties of the materials. It is universally adopted to examine the changes in such physical properties while they occur. In the present study authors are analyzed aqueous solutions of 'Borassus Flabellifier' fruit pulp, which is available in Western part of MP (Dhar-Jhabua Districts) India, at various concentrations have been experimentally determined by using Non Destructive technique (NDT). Some values of acoustical parameters such as intermolecular free length (Lf), Acoustic impedance (Z), and Isentropic compressibility (βs), were computed with the viewpoint importance and applicability in asserting the interactions. These solutions are known for their natural ingredients in pharmaceutical activity as anti-diabetic, pain killing & temperature reducing. In this paper, authors are reported. Ultrasonic wave velocities in a aqueous solution of Borassus Flabellifier fruit pulp at different concentrations using Multi frequency Ultrasonic interferometer Model M-81 S.

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.

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.

Sign in / Sign up

Export Citation Format

Share Document