Seawater Bittern a Precursor for Magnesium Chloride Separation
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OCCASION This Publication Has Been Made Available to the Public on The
OCCASION This publication has been made available to the public on the occasion of the 50th anniversary of the United Nations Industrial Development Organisation. DISCLAIMER This document has been produced without formal United Nations editing. The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations Industrial Development Organization (UNIDO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries, or its economic system or degree of development. Designations such as “developed”, “industrialized” and “developing” are intended for statistical convenience and do not necessarily express a judgment about the stage reached by a particular country or area in the development process. Mention of firm names or commercial products does not constitute an endorsement by UNIDO. FAIR USE POLICY Any part of this publication may be quoted and referenced for educational and research purposes without additional permission from UNIDO. However, those who make use of quoting and referencing this publication are requested to follow the Fair Use Policy of giving due credit to UNIDO. CONTACT Please contact [email protected] for further information concerning UNIDO publications. For more information about UNIDO, please visit us at www.unido.org UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Tel: (+43-1) 26026-0 · www.unido.org · [email protected] MK'Jif iO ipv P[ )| I j Г ¡r irj IP - -T r,HAH î IZSég i Restricted bwirw^l. -
F Is for Flavor.Pdf
!! ™ This is an introductory version of Chef Jacob’s Culinary Bootcamp Workbook and F-STEP™ curriculum. You can download the complete curriculum here. 2 !! Third Edition Copyright © 2015 Jacob Burton All rights reserved. 3 4 !! WHAT IS F-STEP?!.....................................................................................11 F IS FOR FLAVOR!.....................................................................................13 UNDERSTANDING FLAVOR STRUCTURE! 14 What is flavor?! 14 Salty! 15 Sweet! 20 Sour! 21 Bitter! 22 Umami! 22 Umami Ingredient Chart! 26 Piquancy! 28 Flavor And Aroma! 28 The Importance Of Fat And Flavor! 29 Texture! 30 Tannins! 30 Flavor’s X Factor! 31 Preventing Palate Fatigue! 32 Delivering A “Flavor Punch”! 33 Using “Flavor Interruptions”! 33 CHOOSING PRIMARY AND SECONDARY FLAVORS! 34 SELECTING NON SEASONAL INGREDIENTS! 35 Buying Spices! 35 Herbs! 36 Poultry! 37 5 Seafood! 37 Beef! 39 Pork! 41 GUIDE TO SEASONAL PRODUCE! 42 Winter! 42 December! 42 January! 44 February! 45 Spring! 46 March! 46 April! 47 May! 49 Summer! 49 June! 50 July! 50 August! 52 Fall! 54 September! 54 October! 55 November! 58 S IS FOR SAUCE!.......................................................................................60 CULINARY STOCKS! 62 Basic Recipe for Protein-Based Stocks! 63 SAUCE THICKENERS! 63 Roux! 64 6 !! Liaison! 65 Other Sauce Thickeners At A Glance! 66 The Three Modern Mother Sauces! 67 REDUCTION SAUCES! 67 Reduction Sauce Process! 69 Tips For Reinforcing Flavors! 70 Reduction Stage! 70 Tips For Reduction! 71 Pan Sauces! -
Purified Sea Salt with Magnesium Carbonate
Cargill® Food Processing Salts Purified Sea Saltwith Magnesium Carbonate Product Description Physical Information Purified Sea Salt with Magnesium Carbonate This material is a food grade, granular, white crystalline Purified Sea Salt with Magnesium Carbonate sodium chloride product manufactured under stringent PHYSICAL MIN TARGET MAX process control procedures. Cargill Sea Salts are made from Pacific Ocean sea salt, which is harvested from ponds NaCl (%) 99.7 99.96 100 near the San Francisco Bay. Ca & Mg as Ca (%) 0.003 Sulfate as SO4 (%) 0.01 Product Application Water Insolubles (%) 0.025 0.01 Bulk Density (#cu/ft) 69 74 84 This material is intended for table and cooking use, as well as direct application in foods manufactured by the various Bulk Density (g/l) 1105 1185 1345 food processing industries. This material contains Surface Moisture (%) 0.02 Magnesium Carbonate, which is added to improve caking Magnesium Carbonate (%) 0.5 resistance and flowability. PERCENT PARTICLE SIZE MIN TARGET MAX Product Certifications DISTRIBUTION (SCREENS) Sieve - USS 30 Mesh Retained 0 40 50 Cargill® Sea Salts meet USDA, FDA and Food Chemicals Codex for food use. Sieve - USS 40 Mesh Retained 34 Sieve - USS 50 Mesh Retained 16 Cargill® Sea Salts are certified Kosher for Passover (OU-P) SieveCargill - USS 70 Mesh® RetainedSea Salt 8 by the Orthodox Union. Sieve - Retained on Pan 0 1 10 Made with Sun, Wind and Time Allergen Status Harvesting sea salt from San Francisco Bay today is similar to the salt-making process that has been used for centuries. In accordance with the 2004 USA Food Allergen Labeling and Consumer Protection Act (FALCPA), no allergen declarations are required for this product. -
Salt Deposits in the UK
CORE Metadata, citation and similar papers at core.ac.uk Provided by NERC Open Research Archive Halite karst geohazards (natural and man-made) in the United Kingdom ANTHONY H. COOPER British Geological Survey, Keyworth, Nottingham, NG12 5GG, Great Britain COPYRIGHT © BGS/NERC e-mail [email protected] +44 (-0)115 936 3393 +44 (-0)115 936 3475 COOPER, A.H. 2002. Halite karst geohazards (natural and man-made) in the United Kingdom. Environmental Geology, Vol. 42, 505-512. This work is based on a paper presented to the 8th Multidisciplinary Conference on Sinkholes and the Engineering and Environmental impact of karst, Louisville, Kentucky, April 2001. In the United Kingdom Permian and Triassic halite (rock salt) deposits have been affected by natural and artificial dissolution producing karstic landforms and subsidence. Brine springs from the Triassic salt have been exploited since Roman times, or possibly earlier, indicating prolonged natural dissolution. Medieval salt extraction in England is indicated by the of place names ending in “wich” indicating brine spring exploitation at Northwich, Middlewich, Nantwich and Droitwich. Later, Victorian brine extraction in these areas accentuated salt karst development causing severe subsidence problems that remain a legacy. The salt was also mined, but the mines flooded and consequent brine extraction caused the workings to collapse, resulting in catastrophic surface subsidence. Legislation was enacted to pay for the damage and a levy is still charged for salt extraction. Some salt mines are still collapsing and the re-establishment of the post-brine extraction hydrogeological regimes means that salt springs may again flow causing further dissolution and potential collapse. -
City of Bennington Ordinance Book
CITY OF BENNINGTON ORDINANCE BOOK Chapter I (1) ADMINISTRATION Article 1 City Elections Article 2 Governing Body Article 3 Officers and Employees Article 4 Oaths and Bonds Article 5 Municipal Court Article 6 Fire Department Organization Article 7 Recreation Commission Article 8 Capital Improvement Fund Article 9 Equipment Reserve Fund Article 10 Ambulance Service Organization Chapter II (2) ANIMALS AND FOWL Article 1 Animals Article 2 Dogs and Cats Chapter III (3) BEVERAGES Article 1 Alcoholic Liquor Article 2 Cereal Malt Beverage Chapter IV (4) BUILDINGS AND CONSTRUCTION Article 1 Building Code Article 2 Dangerous Structures Article 3 City Planning Commission Article 4 Miscellaneous Article 5 Solar Energy Systems Article 6 Cross – Connections Chapter V (5) LICENSES AND BUSINESS REGULATIONS Article 1 Solicitors, Canvassers, and Peddlers Article 2 Operation Licenses – Amusement Chapter VI (6) FIRE REGULATIONS Article 1 Fire Limits Article 2 Fire Regulations Article 3 Fireworks Chapter VII (7) HEALTH AND SANITATION Article 1 Health Nuisances Article 2 Refuse Regulations Article 3 Sewer Regulations Chapter VIII (8) PUBLIC OFFENSES Article 1 Uniform Public Offense Code Article 2 Supplementary Offenses Chapter IX (9) STREETS, SIDEWALKS, AND PUBLIC PROPERTY Article 1 Street Regulations Article 2 Sidewalks Article 3 Curb Cuts Article 4 Consolidation Street and Highway Fund Chapter X (10) TRAFFIC Article 1 Standard Traffic Ordinance Article 2 Additional Traffic Regulations Chapter XI (11) UTILITIES Article 1 Water Service Article 2 Sewer Service -
The Changing Technology of Post Medieval Sea Salt Production in England
1 Heritage, Uses and Representations of the Sea. Centro de Investigação Transdisiplinar Cultura, Espaço e Memoría (CITCEM) Porto, Faculdade de Letras da Universidade do Porto, 20-22 October 2011. The changing technology of post medieval sea salt production in England Jeremy Greenwood Composition of seawater Sea water contains 3.5% evaporites of which salt (sodium chloride) comprises 77.8%. The remainder is known as bittern as it includes the bitter tasting, aperient and deliquescent sulphates of magnesium (Epsom salt) and sodium (Glauber’s salt) as well as about 11% magnesium chloride. 2 Successful commercial salt making depends on the fractional crystallisation of seawater producing the maximum amount of salt without contamination by bittern salts. As seawater is evaporated, very small amounts of calcium carbonate are precipitated followed by some calcium sulphate. This is followed by the crystallisation of sodium chloride but before this is complete, bitter Epsom salt appears; something that needs to be avoided.1 In Continental Europe, evaporation of sea water is achieved solely by the energy of the wind and sun but this is not possible in the English climate so other techniques were developed. 1 http://www.solarsaltharvesters.com/notes.htm SOLAR SALT ENGINEERING 3 Evaporation vessel Briquetage The earliest known English method of coastal saltmaking has been found in the late Bronze Age. This involved boiling seawater in crude clay dishes supported by clay firebars (briquetage) and was widespread in Europe. This technique continued into the Iron Age and into the Roman period with variations inevitably occurring in the industry, although the dating of saltworks is very problematical.2 Detailed interpretation continues to be a matter of dispute. -
Growth, Viability, and Death of Planktonic and Biofilm
Edinburgh Research Explorer Growth, Viability, and Death of Planktonic and Biofilm Sphingomonas desiccabilis in Simulated Martian Brines Citation for published version: Stevens, AH, Childers, D, Fox-Powell, M, Nicholson, N, Jhoti, E & Cockell, CS 2018, 'Growth, Viability, and Death of Planktonic and Biofilm Sphingomonas desiccabilis in Simulated Martian Brines', Astrobiology. https://doi.org/10.1089/ast.2018.1840 Digital Object Identifier (DOI): 10.1089/ast.2018.1840 Link: Link to publication record in Edinburgh Research Explorer Document Version: Publisher's PDF, also known as Version of record Published In: Astrobiology General rights Copyright for the publications made accessible via the Edinburgh Research Explorer is retained by the author(s) and / or other copyright owners and it is a condition of accessing these publications that users recognise and abide by the legal requirements associated with these rights. Take down policy The University of Edinburgh has made every reasonable effort to ensure that Edinburgh Research Explorer content complies with UK legislation. If you believe that the public display of this file breaches copyright please contact [email protected] providing details, and we will remove access to the work immediately and investigate your claim. Download date: 06. Oct. 2021 ASTROBIOLOGY Volume 19, Number 2, 2018 Research Article Mary Ann Liebert, Inc. DOI: 10.1089/ast.2018.1840 Growth, Viability, and Death of Planktonic and Biofilm Sphingomonas desiccabilis in Simulated Martian Brines Adam H. Stevens,1 Delma Childers,1,2 Mark Fox-Powell,1,3 Natasha Nicholson,1 Elisha Jhoti,1 and Charles S. Cockell1 Abstract Aqueous solutions on Mars are theorized to contain very different ion compositions than those on Earth. -
Diversity of Halophilic Archaea in Fermented Foods and Human Intestines and Their Application Han-Seung Lee1,2*
J. Microbiol. Biotechnol. (2013), 23(12), 1645–1653 http://dx.doi.org/10.4014/jmb.1308.08015 Research Article Minireview jmb Diversity of Halophilic Archaea in Fermented Foods and Human Intestines and Their Application Han-Seung Lee1,2* 1Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University, Busan 617-736, Republic of Korea 2Research Center for Extremophiles, Silla University, Busan 617-736, Republic of Korea Received: August 8, 2013 Revised: September 6, 2013 Archaea are prokaryotic organisms distinct from bacteria in the structural and molecular Accepted: September 9, 2013 biological sense, and these microorganisms are known to thrive mostly at extreme environments. In particular, most studies on halophilic archaea have been focused on environmental and ecological researches. However, new species of halophilic archaea are First published online being isolated and identified from high salt-fermented foods consumed by humans, and it has September 10, 2013 been found that various types of halophilic archaea exist in food products by culture- *Corresponding author independent molecular biological methods. In addition, even if the numbers are not quite Phone: +82-51-999-6308; high, DNAs of various halophilic archaea are being detected in human intestines and much Fax: +82-51-999-5458; interest is given to their possible roles. This review aims to summarize the types and E-mail: [email protected] characteristics of halophilic archaea reported to be present in foods and human intestines and pISSN 1017-7825, eISSN 1738-8872 to discuss their application as well. Copyright© 2013 by The Korean Society for Microbiology Keywords: Halophilic archaea, fermented foods, microbiome, human intestine, Halorubrum and Biotechnology Introduction Depending on the optimal salt concentration needed for the growth of strains, halophilic microorganisms can be Archaea refer to prokaryotes that used to be categorized classified as halotolerant (~0.3 M), halophilic (0.2~2.0 M), as archaeabacteria, a type of bacteria, in the past. -
Effect of Chilled Temperature and Salt Concentration on Shelf Life of Herring (Clupea Harengus)
PO Box 1390, Skulagata 4 120 Reykjavik, Iceland FINAL REPORT 2008 EFFECT OF CHILLED TEMPERATURE AND SALT CONCENTRATION ON SHELF LIFE OF HERRING (CLUPEA HARENGUS) Won Sik An Fisheries Information Division, Ministry of Fisheries Democratic People´s Republic of Korea Botongmun-Dong, Central District, Pyongyang E-mail: [email protected] Supervisors: Kristin A. Thorarinsdottir ([email protected]), Icelandic Food Research Asbjorn Jonsson ([email protected]), Icelandic Food Research Irek Klonowski ([email protected]), Icelandic Food Research ABSTRACT Keeping the quality of fish and fish products at its best is the most important issue in fish processing. Based on the trend demanding that salted fish reduce salt content for dietary reasons as well as for further processing, this project focused on the extension of shelf life by investigating quality changes during brining in the cold storage of herring (Clupea harengus), the one of the popular foods in DPR Korea. Instead of the traditional salting method, an innovative method has been suggested called cold brining. Cold brining is a processing method expected either to provide a good salty flavour or to extend shelf life for further products by delaying microbiological growth and the chemical changes of the co- operation of ice and salt. In both experiments using fresh whole herring and fillets, five different brine concentrations of 8, 12, 14, 16 and 18%, and five different temperatures of 2, -1, -2, -4, -8 and -24 °C were used for 25 and 18 days, respectively, to select the optimum conditions for cold brining. The results were revealed that the 14% brine at -8 °C can be regarded as optimum condition for pre-cooling of herring. -
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Common Salt Without Additives Safety Data Sheet According to Federal Register / Vol
Common Salt without Additives Safety Data Sheet According To Federal Register / Vol. 77, No. 58 / Monday, March 26, 2012 / Rules And Regulations And According To The Hazardous Products Regulation (February 11, 2015). Date of Issue: 05/27/2021 Version: 1.0 SECTION 1: IDENTIFICATION 1.1. Product Identifier Product Form: Substance Product Name: Common Salt without Additives Synonyms: All purpose natural sea salt; All purpose Purex salt; Bulk Culinox 999 NC, Bulk extra coarse solar undried NC; Bulk KD Industrial Salt NC; Bulk Purex Salt NC; Bulk Rock salt NOC 17F NC; Bulk Rock WC extra coarse southern NC; Bulk Rock white crystal coarse southern NC; Bulk solar coarse salt undried NC, Bulk solar industrial crude salt NC; Bulk solar salt; Bulk solar WC extra coarse salt NC; Bulk solar white crystal coarse salt NC; Bulk solar white crystal medium salt NC; Bunny spool (plain salt), California pure coarse sea salt; California pure medium sea salt; California pure fine sea salt; Canning & Pickling Salt; Coarse sea salt (F114100000x); Commercial grade water softening pellets; Culinox 999 chemical grade salt; Culinox 999 fine salt; Culinox 999 food grade salt; Evaporated granulated salt; Evaporated salt pellets; Extra coarse sea salt; Extra fine 50 sea salt; Extra fine 70 sea salt; Feed mixing salt; Fine solar salt (w/o YPS); Hi-Purity super soft salt extra coarse crystals; Himalayan pink salt; H.G. blending salt; Hay & Stock salt, F&R; Industrial crude solar salt; ISCO crystals, bulk; ISCO medium, bulk; ISCO water conditioning, bulk; KD crude solar -
KANSAS July 5, 2017 9:00A.M
CITY OF HUTCHINSON AGENDA CITY COUNCIL MEETING COUNCIL CHAMBERS_;_ HUTCHINSON, KANSAS July 5, 2017 9:00a.m. 1. ROLL CALL Piros de Carvalho __ Soldner __ Inskeep __ Dechant__ Daveline __ 2. PLEDGE OF ALLEGIANCE TO THE FLAG 3. PRAYER 4. PROCLAMATIONS a. Parks and Recreation Month 5. PETITIONS, REMONSTRANCES, AND COMMUN/CA tlONS a. Oral communications from the audience. (Please limit your remarks to five (5) minutes and to items NOT on the agenda.) 6. CONSENT AGENDA a. Approval of Minutes of June 20, 2017 City Council meeting. b. Approval of License Agreement with C&M Investment LLC for private sewer th service in Maple Street right-of-way at 229 East 10 . c. Approval of appointments to the Hutchinson Housing Commission of the following: Nathan DeBerry, 2 West 21st, for a first three-year term beginning 6/29/2017 to 6/29/2020. Ryan Patton, 3504 Rockwood Drive, for a first three-year term beginning 6/29/2017 to 6/29/2020. d. Approval of appropriation ordinance in the amount of $2,040,307.12. Action - Motion to approve the Consent Agenda; and authorize the Mayor to sign. Motion-----~----- Second __________ Piros de Carvalho __ Soldner __ Inskeep __ Dechant__ Daveline __ City Council Agenda July 5, 2017 Page 2 7. ORDINANCES AND RESOLUTIONS a. Consider Ordinance pledging future use of quarter cent retailers' sales tax revenue. Action - Motion to approve an Ordinance pledging the future use of the revenue which may be received by the City of Hutchinson from the one-fourth of one percent retailers' sales tax levied in the City of Hutchinson, Kansas; and authorize the Mayor to sign.