Calcium Chloride (Cacl2) Article 1 of 2: Usage and Brine Chemistry
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Calcium Chloride CAS N°:10043-52-4
OECD SIDS CALCIUM CHLORIDE FOREWORD INTRODUCTION Calcium chloride CAS N°:10043-52-4 UNEP PUBLICATIONS 1 OECD SIDS CALCIUM CHLORIDE SIDS Initial Assessment Report For SIAM 15 Boston, USA 22-25th October 2002 1. Chemical Name: Calcium chloride 2. CAS Number: 10043-52-4 3. Sponsor Country: Japan National SIDS Contact Point in Sponsor Country: Mr. Yasuhisa Kawamura Director Second Organization Div. Ministry of Foreign Affairs 2-2-1 Kasumigaseki, Chiyoda-ku Tokyo 100 4. Shared Partnership with: 5. Roles/Responsibilities of the Partners: • Name of industry sponsor Tokuyama Corporation /consortium Mr. Shigeru Moriyama, E-mail: [email protected] Mr. Norikazu Hattori, E-mail: [email protected] • Process used 6. Sponsorship History • How was the chemical or This substance is sponsored by Japan under ICCA Initiative and category brought into the is submitted for first discussion at SIAM 15. OECD HPV Chemicals Programme ? 7. Review Process Prior to The industry consortium collected new data and prepared the the SIAM: updated IUCLID, and draft versions of the SIAR and SIAP. Japanese government peer-reviewed the documents, audited selected studies. 8. Quality check process: 9. Date of Submission: 10. Date of last Update: 2 UNEP PUBLICATIONS OECD SIDS CALCIUM CHLORIDE 11. Comments: No testing (X) Testing ( ) The CaCl2-HPV Consortium members: (Japan) Asahi Glass Co., Ltd. Central Glass Co., Ltd. Sanuki Kasei Co., Ltd. Tokuyama Corporation [a global leader of the CaCl2-HPV Consortium] Tosoh Corporation (Europe) Brunner Mond (UK) Ltd. Solvay S.A. (North America) The Dow Chemical Company General Chemical Industrial Products Inc. Tetra Technologies, Inc. -
US EPA Inert (Other) Pesticide Ingredients
U.S. Environmental Protection Agency Office of Pesticide Programs List of Inert Pesticide Ingredients List 3 - Inerts of unknown toxicity - By Chemical Name UpdatedAugust 2004 Inert Ingredients Ordered Alphabetically by Chemical Name - List 3 Updated August 2004 CAS PREFIX NAME List No. 6798-76-1 Abietic acid, zinc salt 3 14351-66-7 Abietic acids, sodium salts 3 123-86-4 Acetic acid, butyl ester 3 108419-35-8 Acetic acid, C11-14 branched, alkyl ester 3 90438-79-2 Acetic acid, C6-8-branched alkyl esters 3 108419-32-5 Acetic acid, C7-9 branched, alkyl ester C8-rich 3 2016-56-0 Acetic acid, dodecylamine salt 3 110-19-0 Acetic acid, isobutyl ester 3 141-97-9 Acetoacetic acid, ethyl ester 3 93-08-3 2'- Acetonaphthone 3 67-64-1 Acetone 3 828-00-2 6- Acetoxy-2,4-dimethyl-m-dioxane 3 32388-55-9 Acetyl cedrene 3 1506-02-1 6- Acetyl-1,1,2,4,4,7-hexamethyl tetralin 3 21145-77-7 Acetyl-1,1,3,4,4,6-hexamethyltetralin 3 61788-48-5 Acetylated lanolin 3 74-86-2 Acetylene 3 141754-64-5 Acrylic acid, isopropanol telomer, ammonium salt 3 25136-75-8 Acrylic acid, polymer with acrylamide and diallyldimethylam 3 25084-90-6 Acrylic acid, t-butyl ester, polymer with ethylene 3 25036-25-3 Acrylonitrile-methyl methacrylate-vinylidene chloride copoly 3 1406-16-2 Activated ergosterol 3 124-04-9 Adipic acid 3 9010-89-3 Adipic acid, polymer with diethylene glycol 3 9002-18-0 Agar 3 61791-56-8 beta- Alanine, N-(2-carboxyethyl)-, N-tallow alkyl derivs., disodium3 14960-06-6 beta- Alanine, N-(2-carboxyethyl)-N-dodecyl-, monosodium salt 3 Alanine, N-coco alkyl derivs. -
Effect of Calcium Source and Exposure-Time on Basic Caviar Spherification Using Sodium Alginate
Available online at www.sciencedirect.com International Journal of Gastronomy and Food Science International Journal of Gastronomy and Food Science 1 (2012) 96–100 www.elsevier.com/locate/ijgfs Scientific Paper Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate P. Lee, M.A. Rogersn School of Environmental and Biological Sciences, Department of Food Science, Rutgers University, The State University of New Jersey, New Brunswick, NJ 08901, USA Received 24 February 2013; accepted 12 June 2013 Available online 21 June 2013 Abstract Gelation speed is directly proportional to the concentration of calcium. Although the kinetics of gelation are altered by the source of calcium, the final alginate gel strength nor the resistance to calcium diffusion are altered. Calcium chloride reaches a gel strength plateau fastest (100 s), followed by calcium lactate (500 s) and calcium gluconoate (2000 s). Calcium chloride is the best option when the bitter taste can be masked and a fast throughput is required, while calcium gluconoate may have an advantage when the membrane thickness/hardness needs to be manipulated. & 2013 AZTI-Tecnalia. Production and hosting by Elsevier B.V. All rights reserved. Keywords: Spherification; Calcium chloride; Calcium lactate; Calcium gluconate; Sodium alginate Introduction typically contain a physical outer gel membrane with a liquid core. Spherification, an old technique in the world of modernist Alginates are an attractive ingredient because they are cuisine, was pioneered at El Bulli in 2003 and is a cornerstone derived from marine brown algae (Mabeau and Fleurence, in experimental kitchens across the world (Vega and Castells, 1993) making them non-toxic, biodegradable and naturally 2012). -
Sodium Alginate Gel Beads
Jelly Beads! Procedure: 1. Always wear safety goggles. 2. Rinse the beaker, graduated cylinder and petri dish. 3. Measure 20 mL of calcium chloride solution with the graduated cylinder. Add it to the beaker. 4. Add three or four drops of sodium alginate to the beaker. What happened? 5. Use the scoop to transfer one or two of the alginate gel beads from the beaker to the petri dish. Leave the rest of the beads in the beaker for later. 6. • Rinse the beads in the petri dish with water. • Touch the beads. • Lightly roll and squeeze them between your fingers. What do they feel like? What could you use them for? 7. After at least a minute has passed, use the scoop to transfer another bead or two from the beaker to the petri dish. 8. Rinse these beads, and then feel them. Do they feel any different from the beads that you pulled out earlier? Why? 9. When you are finished experimenting, dump the beads and water in the waste container. Clean up for the next person. How did the alginate drops turn into jelly beads? How could you use the beads? A Closer Look: In this experiment you created a gel out of sodium alginate. A gel is a soft substance that has the properties of both liquids and solids. In this experiment, long chains of repeating molecules in the alginate – called polymers – became tangled into a net or mesh. How did it work? When you added calcium chloride, the calcium ions in the solution cross- linked the polymers in the alginate, attaching them to each other at many points. -
Research Article Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine Without Sodium Salts
Hindawi Journal of Food Quality Volume 2018, Article ID 8051435, 13 pages https://doi.org/10.1155/2018/8051435 Research Article Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts Erin K. McMurtrie1 and Suzanne D. Johanningsmeier 2 1 Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695-7642, USA 2USDA-ARS,SEAFoodScienceResearchUnit,322SchaubHall,Box7624,NorthCarolinaStateUniversity, Raleigh, NC 27695-7624, USA Correspondence should be addressed to Suzanne D. Johanningsmeier; [email protected] Received 1 October 2017; Revised 5 December 2017; Accepted 20 December 2017; Published 26 March 2018 Academic Editor: Susana Fiszman Copyright © 2018 Erin K. McMurtrie. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Dr. Suzanne D. Johanningsmeier’s contribution to this article is a work of the United States Government, for which copyright protection is not available in the United States. 17 U.S.C. §105. Commercial cucumber fermentation produces large volumes of salty wastewater. Tis study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor (� = 6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp frmness, color, bloater defects, pH, and organic acids were measured. -
Calcium Chloride a Guide to Physical Properties Table of Contents
Calcium Chloride A Guide to Physical Properties Table of Contents About This Guide . 1 Physical Properties of Calcium Chloride Physical Properties of Calcium Chloride and Hydrates . 2 Solubility . .2 Moisture Absorption . 6 Surface Tension . .7 Specific Heat . 8 Viscosity . 8 Summary . 9 About This Guide This guide presents information on the physical properties of calcium chloride products from Occidental Chemical Corporation (OxyChem). It is intended to complement other OxyChem literature on calcium chloride products. It is not intended to serve as a complete and comprehensive technical reference for the topics presented. It is the responsibility of the end user to determine the most appropriate way to apply this information to their specific situation. OxyChem publishes and regularly updates Material Safety Data Sheets (MSDS) for each calcium chloride product it produces. These documents provide information on health and handling precautions, safety guidelines and product status relative to various government regulations. Obtain Material Safety Data Sheets and other product and application information at www.oxycalciumchloride.com. 1 Physical Properties of Calcium Chloride The data in the physical properties tables in this section are These conditions are defined by the phase diagram laboratory results typical of the products, and should not be of the calcium chloride-water system shown in confused with, or regarded as, specifications . Figure 1. This figure can be used to determine which Literature data on the physical properties of calcium phases are expected under different temperature and chloride, its hydrates and solutions generally refer concentration conditions. to pure material. Pure calcium chloride, however, is Concentrated solutions of calcium chloride have a only available in smaller quantities from chemical marked tendency to supercool; i.e., the temperature of reagent supply houses. -
Spherification How-To
Spherification how-to Directions from http://www.molecularrecipes.com/spherification-class/basic- spherification/. Another good resource is Chef's Steps: http://www.chefsteps.com/ activities/direct-spherification From Wikipedia.org: "Spherification is the culinary process of shaping a liquid into spheres which visually and texturally resemble roe. The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià. There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified. For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride, or other soluble calcium salt. Just as a teaspoonful of water dropped into a bowl of vegetable oil forms a little bubble of water in the oil, each drop of the alginated liquid tends to form into a small sphere in the calcium solution. Then, during a reaction time of a few seconds to a few minutes, the calcium solution causes the outer layer of each alginated liquid sphere to form a thin, flexible skin. The resulting "popping boba" or artificial "caviar" balls are removed from the calcium-containing liquid bath, rinsed in a bowl of ordinary water, removed from the water and saved for later use in food or beverages. Reverse spherification, for use with substances which contain calcium or have high acid/alcohol content, requires dripping the substance (containing calcium lactate or calcium lactate gluconate) into an alginate bath. -
PELADOWTM Calcium Chloride Pellets the Premier Snow and Ice Melter
PELADOWTM Calcium Chloride Pellets The Premier Snow and Ice Melter ™ CALCIUM CHLORIDE PELLETS PREMIER SNOW AND ICE MELTER Proven Performance. Calcium Chloride: The Active Proven Customer Satisfaction. Ingredient Behind Superior No other ice-melt product works on snow and ice Ice-Melt Performance better than PELADOW™ Calcium Chloride While most ice melters are composed of one or Pellets. Customer satisfaction, comparative more of the following active ingredients (or a performance tests and scientific research prove blend of them), there are clear and scientifically that it’s the premier choice for ice melt. With its documented performance differences among fast melting action and cold-temperature perfor- ice-melt materials. The five materials are: mance, PELADOW calcium chloride is easily • Calcium chloride (CaCl ). distinguished from other ice melters because it: 2 • Sodium chloride (NaCl). • Contains more than 90 percent calcium chloride, the most effective material for • Potassium chloride (KCl). melting ice and snow. • Magnesium chloride (contains • Melts ice 2 to 5 times faster than competing approximately 50 percent water). ice-melt materials. • Urea (primarily used as a fertilizer). • Absorbs moisture and generates heat to Your ice melter’s formulation significantly speed melting. impacts your ability to clear snow and ice quickly • Penetrates through ice 2 to 4 times faster under all winter conditions. Below you’ll find a than competing materials. quick comparison chart that shows the difference between the melting power of PELADOW™ • Performs in a wider range of winter Calcium Chloride Pellets and the other four temperatures, even extreme cold. chemicals used as ice melters. • Provides peace of mind by making steps, walks, driveways and parking lots safer. -
(12) United States Patent (10) Patent No.: US 9.259,430 B2 Rathmacher Et Al
US00925943OB2 (12) United States Patent (10) Patent No.: US 9.259,430 B2 Rathmacher et al. (45) Date of Patent: *Feb. 16, 2016 (54) NUTRITIONAL INTERVENTION FOR (56) References Cited IMPROVING MUSCULAR FUNCTION AND STRENGTH U.S. PATENT DOCUMENTS 4,992.470 A 2f1991 Nissen (71) Applicant: Metabolic Technologies, Inc., Ames, IA 5,028,440 A 7, 1991 Nissen (US) 5,087.472 A 2f1992 Nissen 5,348,979 A 9, 1994 Nissen et al. 5,360,613 A 11/1994 Nissen (72) Inventors: John Rathmacher, Story City, IA (US); 6,031,000 A 2/2000 Nissen et al. John Fuller, Jr., Zearing, IA (US); 6,103,764 A 8, 2000 Nissen Shawn Baier, Polk City, IA (US); Steve 6,291525 B1 9, 2001 Nissen 8,815,280 B2 * 8/2014 Rathmacher et al. ......... 424/439 Nissen, Ames, IA (US); Naji Abumrad, 2004f0071825 A1 4/2004 Lockwood Nashville, IA (US) 2005/0215640 A1 9, 2005 Baxter et al. 2006, OOO3947 A1 1, 2006 Udell (73) Assignee: Metabolic Technologies, Inc., Ames, IA 2007/0142469 A1 6/2007 Thomas et al. (US) FOREIGN PATENT DOCUMENTS (*) Notice: Subject to any disclaimer, the term of this patent is extended or adjusted under 35 WO 2008024456 A2 2, 2008 U.S.C. 154(b) by 0 days. OTHER PUBLICATIONS This patent is Subject to a terminal dis McCarty et al. (“Toward a Core Nutraceutical Program for Cancer claimer. Management” in Integrative Cancer Therapies 5(2); 2006.* Krebs, H. A. & Lund, P. (1977) Aspects of the regulation of the metabolism of branched-chain amino acids. Advan. -
Standard X-Ray Diffraction Powder Patterns NATIONAL BUREAU of STANDARDS
NATIONAL INSTITUTE OF STANDARDS & TECHNOLOGY Research Information Center Gaithersburg, MD 20899 NATL INST OF STANDARDS & TECH R.I.C. A1 11 00988606 /NBS monograph QC100 .U556 V25-12;1975 C.1 NBS-PUB-C 19 NBS MONOGRAPH 25 " SECTION 12 U.S. DEPARTMENT OF COMMERCE / National Bureau of Standards Standard X-ray Diffraction Powder Patterns NATIONAL BUREAU OF STANDARDS 1 The National Bureau of Standards was established by an act of Congress March 3, 1901. The Bureau's overall goal is to strengthen and advance the Nation's science and technology and facilitate their effective application for public benefit. To this end, the Bureau conducts research and provides: (1) a basis for the Nation's physical measurement system, (2) scientific and technological services for industry and government, (3) a technical basis for equity in trade, and (4) technical services to promote public safety. The Bureau consists of the Institute for Basic Standards, the Institute for Materials Research, the Institute for Applied Technology, the Institute for Computer Sciences and Technology, and the Office for Information Programs. THE INSTITUTE FOR BASIC STANDARDS provides the central basis within the United States of a complete and consistent system of physical measurement; coordinates that system with measurement systems of other nations; and furnishes essential services leading to accurate and uniform physical measurements throughout the Nation's scientific community, industry, and commerce. The Institute consists of a Center for Radiation Research, an Office of Meas- urement Services and the following divisions: Applied Mathematics — Electricity — Mechanics — Heat — Optical Physics — Nuclear Sciences 2 — Applied Radiation 2 — Quantum Electronics 3 — Electromagnetics 3 — Time 3 3 3 and Frequency — Laboratory Astrophysics — Cryogenics . -
Chapter Six Fluid Geochemistry and Provenance
Page 6-1 CHAPTER SIX FLUID GEOCHEMISTRY AND PROVENANCE 6.1 INTRODUCTION Alteration and mineralization assemblages are the product of early potassic and silicic alteration, and later carbonation and associated base and precious metal mineralization, as part of a single, extended episode during active faulting. These assemblages only indicate the general characteristics and evolution of the hydrothermal fluid. More specific aspects of fluid geochemistry, such as solute and solvent types and concentrations, and physical conditions at various stages in the evolution of the fluid must come from studies of relict fluid, preserved as inclusions trapped in the alteration phases, from studies of mineral-fluid equilibria, and from stable isotope studies. A series of complementary studies was undertaken to characterize some of the chemical features of the hydrothermal fluid. Petrographic examination of inclusions hosted by quartz identified the different inclusion populations and their paragenetic sequence, and also provided qualitative information on inclusions compositions. Daughter phases were identified using a combination of optical properties and semi- quantitative SEM X-ray spectral analysis. The results guided subsequent studies. Estimates of near-primary fluid composition were obtained by measuring the volumes of liquid, vapour and daughter phases in a population of primary fluid inclusions. Published salt solubility data were then used to approximate the overall fluid chemistry of the homogeneous fluid ( i.e. at the time of trapping). Reconnaissance microthermometric measurements of eutectic, final melting and homogenisation temperatures of phases in inclusions from the different populations provided fluid compositional information for inclusions without solid phases, and also estimates of Page 6-2 physical conditions of trapping (and hence of alteration and mineralization). -
Experimental Investigation of Calcium Carbonate Mineralogy in Past and Future Oceans
- I - Experimental investigation of calcium carbonate mineralogy in past and future oceans Pieter Bots Submitted in accordance with the requirements for the degree of Doctor of Philosophy The University of Leeds School of Earth and Environment November, 2011 The candidate confirms that the work submitted is his own, except where work, which has formed part of jointly-authored publications, has been included. The contributions of the candidate and the other authors to this work have been explicitly indicated overleaf. The candidate confirms that appropriate credit has been given where reference has been made to the work of others. This copy has been supplied on the understanding that it is copyright material and that no quotation from the thesis may be published without proper acknowledgement. - II - Declaration Section 3.5 summarizes method development and the final methodologies for two analytical methods. The analyses described in section 3.5.2 were performed by the candidate, initially with the help of David Ashley. Chapter 4 is a reproduction of a peer-reviewed publication in Geology. Bots, P., Benning, L. G., Rickaby, R. E. M., and Shaw, S., 2011. The role of SO4 in the switch from calcite to aragonite seas. Geology 39, 331-334. All the experimental and modelling work for chapter 4 has been conducted by the candidate and the interpretation was performed by, and the manuscript was prepared by the candidate with the help of his supervisors: Liane G. Benning, Sam Shaw and Ros Rickaby. Chapter 5 is a reproduction of a final draft of a manuscript for publication, to be submitted to the Journal of the American Chemical Society.