Showing papers on "Sodium propionate published in 2000"
Patent•
10 Oct 2000
TL;DR: In this article, a latent heat storage material composition suitable for simple floor heating devices or wall surface heating devices was proposed, which can correspond to the increases in the thickness of floor portions, carpets or the like on the recent floor-heating devices and set the melting point of the heat-storage material to 40-45 deg.C.
Abstract: PROBLEM TO BE SOLVED: To provide a latent heat storage material composition suitable for simple floor-heating devices or wall surface-heating devices which can correspond to the increases in the thickness of floor portions, carpets or the like on the recent floor-heating devices and set the melting point of the heat-storage material to 40-45 deg.C, and to provide a heating device using the same. SOLUTION: (1) This heat storage material composition comprises (a) 50-89 wt.% of an aqueous solution containing sodium acetate trihydrate or anhydrous sodium acetate in a concentration of 52-60 wt.% converted into the anhydrous sodium acetate, (b) 10-30 wt.% of sodium bromide, and (c) 1-20 wt.% of at least one compound selected from sodium lactate, sodium glycolate, sodium formate, sodium propionate, D-glucose and D-sorbitol. (2) The heat storage material composition preferably further contains a solid-liquid separation- preventing agent and/or a supercooling-preventing agent.
6 citations
Patent•
26 Sep 2000
TL;DR: In this paper, a method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products.
Abstract: A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade product that contains a small amount of free acid impurities to an ammonia gas. The ammonia gas reacts with the free acid impurities to convert the free acids into ammonium salts, thereby reducing or eliminating the off-flavor and off-odor of the product. The products to be treated include antimicrobial products selected from the group consisting of sodium benzoate, calcium benzoate, potassium benzoate, sodium diacetate, paraben, niacin, calcium acetate, calcium diacetate, sodium sorbate, calcium sorbate, potassium sorbate, sodium propionate, calcium propionate, potassium propionate and mixtures thereof; dairy products selected from the group consisting of casein, whey, skim milk powder, and calostrum; pharmaceutical products selected from the group consisting of acetaminiphen, aspirin, ibuprophen, dextromethorphan hydrobromide, guaejenesin, paracetamol, and sodium erythorbate; and various other products selected from the group consisting of butylate hydroxy tolulene, polydextrose powder, sodium acid sulfate, and sodium diacetate. The common characteristic of the commercial grades of each of these products is that they contain a small amount of free acid impurities that react favorably with ammonia gas.
3 citations
TL;DR: In this paper, the authors examined the thermal decomposition processes of selected chemicals used as food preservatives such as sodium formate, propionate, sodium nitrates(V and III) and sodium sulphate(IV) using a derivatographic method.
Abstract: Thermal decomposition processes of selected chemicals used as food preservatives such as sodium formate, sodium propionate, sodium nitrates(V and III) and sodium sulphate(IV) were examined by the derivatographic method. Based on the curves obtained, the number of decomposition stages and characteristic temperatures of these compounds have been found. Mass decrements calculated from TG curves ranged from 28.9% for sodium formate to 77.8% for sodium nitrate(V), while sodium sulphate showed a mass increment of 5.6%. Kinetic parameters such as activation energy (Ea ), frequency factor (A ) and reaction order (n ) were calculated from TG, DTG and T curves. Sodium formate shows the highest values of Ea and A which amount to 171.7 kJ mol–1 and 5.8⋅1014 s–1 , respectively, while the lowest ones, Ea =28.2 kJ mol–1 and A =3.65⋅102 s–1 belong to sodium nitrate(V).
3 citations
Journal Article•
TL;DR: In this paper, carbon-13 fractionation in the oxidation of sodium propionate of natural isotopic composition with permanganate in water solution and with manganate in alkaline solution has been investigated and compared with carbon-14 kinetic isotope effects.
Abstract: Carbon-13 fractionation in the oxidation of sodium propionate of natural isotopic composition with permanganate in water solution and with manganate in alkaline solution has been investigated and compared with carbon-14 kinetic isotope effects in the oxidation of (3- 14 C) - and (2- 14 C) propionate with permanganate. The experimental carbon-13 isotope ratios, R( 13 C/ 12 C) cumul. , corrected for dilution of R( 13 C/ 12 C) α by carbon dioxide derived from all external sources and by carbon diox- ide derived from (C-1) and from (C-3) of propionate at its complete and partial oxidations, used for calculation of 13 C α KIE, provided the carbon-13 isotope effects corresponding to initial oxidation of alpha carbon, which correlate well with (2- 14 C) KIE determined previously, (k 12 /k 13 -1)× 100 ≅ 1/2(k 12 /k 14 -1)× 100 ≅ 1/2(4.6±0.3) at 373 K. The possibility of extension of isotope ratio measurements, using modern double collector mass spectrometers, from geochemical, biomedical, agriculture and envi- ronmental research to carbon-13 isotope effects studies in chemical organic reactions is briefly discussed.