Organic presentation
•Download as PPTX, PDF•
0 likes•484 views
Calcium propionate can be prepared through three methods. Method 1 involves passing a vapor mixture of propionic acid and water into an aqueous solution of calcium propionate and calcium hydroxide. Method 2 reacts calcium oxide or hydroxide with propionitrile followed by ammonia stripping. Method 3 directly reacts calcium oxide, propionic acid, and water. Method 2 yields the highest amount at 98.73% making it the best preparation method.
Report
Share
Report
Share
Recommended
Periodic Acid Schiff and Alcian Blue Periodic Acid Schiff
This document provides information about Periodic Acid Schiff (PAS) and Alcian Blue-Periodic Acid Schiff (AB-PAS) staining techniques. PAS staining detects glycogen and polysaccharides, staining them magenta. AB-PAS staining differentiates between acid and neutral mucins. Acid mucins stain blue with AB while neutral mucins stain magenta with PAS. The staining process for each is described in 1-2 sentences. AB-PAS staining is useful for identifying the type of mucin in samples like gastric tissue.
ANTACID INFORMATION
This document summarizes key information about common antacids, including their definitions, characteristics, and examples. It describes three common antacids - aluminium hydroxide gel, aluminium phosphate, and calcium carbonate. For each, it provides the molecular formula, method of preparation, applications as an antacid, typical dosage, and examples of marketed preparations. The document serves to inform readers about important properties and uses of some frequently used over-the-counter antacid medications.
Alcohol fermentation
Alcohol fermentation is a biological process where sugars such as glucose and fructose are converted by yeasts into cellular energy and the waste products ethanol and carbon dioxide. Yeasts perform this conversion in the absence of oxygen, making it an anaerobic process. Common organisms used include various species of yeast and bacteria. Sugars, starches, and cellulosic materials can all serve as substrates. The process takes place under controlled temperature, pH, and time conditions to yield ethanol, which has various uses including as a fuel, preservative, solvent, and in alcoholic beverages.
Gluconic acid
Gluconic acid and its derivatives sodium gluconate and calcium gluconate are produced through the fermentation of glucose by Aspergillus niger fungus. The fungus excretes gluconic acid into the fermentation broth, which is then neutralized to form either the sodium or calcium salt. Optimal fermentation conditions include a temperature of 28-30°C, aeration of 1-1.5 volumes of air per volume of solution per minute, and an initial pH of around 6.5. After fermentation, the mycelium is removed by filtration and the filtrate processed to recover the desired product - calcium gluconate, gluconic acid, or sodium gluconate.
Lactic acid production
1. The document discusses the production of lactic acid, glutamic acid, and cheese through fermentation processes. Lactic acid bacteria and fungi are used to produce lactic acid from sugars. Corynebacterium glutamicum is commonly used to produce glutamic acid from glucose through biosynthesis pathways.
2. The production of cheese involves pasteurizing milk, adding bacterial cultures, coagulating the milk with rennet enzyme, separating curd from whey, and ripening the curd through the action of molds and bacteria.
3. Specific microorganisms and fermentation steps are outlined for efficiently producing these three compounds at an industrial scale through microbial fermentation of sugars and carbohydrates.
Production of lactic acid complete
This document discusses lactic acid, including its discovery, properties, production methods, and applications. Lactic acid was first discovered in sour milk in 1780 and is now produced via both chemical and microbial synthesis. Microbial synthesis using lactic acid bacteria or Rhizopus oryzae fermenting carbohydrates is the primary method used to produce pure L(+) and D(-) optical isomers. Lactic acid has a wide variety of uses in industries such as food, textiles, and pharmaceuticals.
Industrial production of lactic acid & monosodium glutamate
Widely occurring organic acid
Applications in industry, food , textile, pharmaceutical
White in solid
Extremely soluble
DISCOVERY:-
In 1780 discovered by a Swedish chemist SCHEELE by sour milk.
1839, FERMY from sugar , milk , starch , dextrin.
1857 , PASTEUR, discovered that it is not a component of milk , but a metabolite that certain microorganisms produced by fermentation.Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid,
one of the most abundant naturally occurring non-essential amino acids.
It is commonly known as Ajinomoto.
It is found naturally in tomatoes, cheese and other foods.
It is used in the food industry as a flavor enhancer.
Pynes method for protein determination in milk sample
This document describes a procedure for estimating the protein content of milk using formaldehyde titration. Formaldehyde binds to amino acids in milk proteins, releasing hydrogen ions that can be titrated with a base like sodium hydroxide. The procedure involves adding formaldehyde to a milk sample, then titrating with NaOH and measuring the volume added to reach the endpoint. By comparing the titration volumes before and after formaldehyde is added, the percentage of true protein and casein in the milk can be calculated.
Recommended
Periodic Acid Schiff and Alcian Blue Periodic Acid Schiff
This document provides information about Periodic Acid Schiff (PAS) and Alcian Blue-Periodic Acid Schiff (AB-PAS) staining techniques. PAS staining detects glycogen and polysaccharides, staining them magenta. AB-PAS staining differentiates between acid and neutral mucins. Acid mucins stain blue with AB while neutral mucins stain magenta with PAS. The staining process for each is described in 1-2 sentences. AB-PAS staining is useful for identifying the type of mucin in samples like gastric tissue.
ANTACID INFORMATION
This document summarizes key information about common antacids, including their definitions, characteristics, and examples. It describes three common antacids - aluminium hydroxide gel, aluminium phosphate, and calcium carbonate. For each, it provides the molecular formula, method of preparation, applications as an antacid, typical dosage, and examples of marketed preparations. The document serves to inform readers about important properties and uses of some frequently used over-the-counter antacid medications.
Alcohol fermentation
Alcohol fermentation is a biological process where sugars such as glucose and fructose are converted by yeasts into cellular energy and the waste products ethanol and carbon dioxide. Yeasts perform this conversion in the absence of oxygen, making it an anaerobic process. Common organisms used include various species of yeast and bacteria. Sugars, starches, and cellulosic materials can all serve as substrates. The process takes place under controlled temperature, pH, and time conditions to yield ethanol, which has various uses including as a fuel, preservative, solvent, and in alcoholic beverages.
Gluconic acid
Gluconic acid and its derivatives sodium gluconate and calcium gluconate are produced through the fermentation of glucose by Aspergillus niger fungus. The fungus excretes gluconic acid into the fermentation broth, which is then neutralized to form either the sodium or calcium salt. Optimal fermentation conditions include a temperature of 28-30°C, aeration of 1-1.5 volumes of air per volume of solution per minute, and an initial pH of around 6.5. After fermentation, the mycelium is removed by filtration and the filtrate processed to recover the desired product - calcium gluconate, gluconic acid, or sodium gluconate.
Lactic acid production
1. The document discusses the production of lactic acid, glutamic acid, and cheese through fermentation processes. Lactic acid bacteria and fungi are used to produce lactic acid from sugars. Corynebacterium glutamicum is commonly used to produce glutamic acid from glucose through biosynthesis pathways.
2. The production of cheese involves pasteurizing milk, adding bacterial cultures, coagulating the milk with rennet enzyme, separating curd from whey, and ripening the curd through the action of molds and bacteria.
3. Specific microorganisms and fermentation steps are outlined for efficiently producing these three compounds at an industrial scale through microbial fermentation of sugars and carbohydrates.
Production of lactic acid complete
This document discusses lactic acid, including its discovery, properties, production methods, and applications. Lactic acid was first discovered in sour milk in 1780 and is now produced via both chemical and microbial synthesis. Microbial synthesis using lactic acid bacteria or Rhizopus oryzae fermenting carbohydrates is the primary method used to produce pure L(+) and D(-) optical isomers. Lactic acid has a wide variety of uses in industries such as food, textiles, and pharmaceuticals.
Industrial production of lactic acid & monosodium glutamate
Widely occurring organic acid
Applications in industry, food , textile, pharmaceutical
White in solid
Extremely soluble
DISCOVERY:-
In 1780 discovered by a Swedish chemist SCHEELE by sour milk.
1839, FERMY from sugar , milk , starch , dextrin.
1857 , PASTEUR, discovered that it is not a component of milk , but a metabolite that certain microorganisms produced by fermentation.Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid,
one of the most abundant naturally occurring non-essential amino acids.
It is commonly known as Ajinomoto.
It is found naturally in tomatoes, cheese and other foods.
It is used in the food industry as a flavor enhancer.
Pynes method for protein determination in milk sample
This document describes a procedure for estimating the protein content of milk using formaldehyde titration. Formaldehyde binds to amino acids in milk proteins, releasing hydrogen ions that can be titrated with a base like sodium hydroxide. The procedure involves adding formaldehyde to a milk sample, then titrating with NaOH and measuring the volume added to reach the endpoint. By comparing the titration volumes before and after formaldehyde is added, the percentage of true protein and casein in the milk can be calculated.
E appendices exiv
This document provides a method to determine the acid value of Chinese medicinal materials (CMM) samples to assess rancidity. Rancidity may occur in CMM samples upon storage, especially when high in fatty acids or oils. The acid value is defined as the amount of potassium hydroxide in milligrams needed to neutralize the free acids in 1 gram of a fat or oil. The method involves extracting the fatty oil from CMM samples using n-hexane in a soxhlet extractor. The extracted oil is then titrated with sodium hydroxide using phenolphthalein indicator to determine the acid value based on the amount of sodium hydroxide used. The acid value result is used to check if
Production of lactic acid from sweet meat industry waste by lactobacillus del...
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.Acrylamide presentation
Thermal processing of foods can lead to the formation of acrylamide, a carcinogen. Acrylamide forms as a result of the Maillard reaction between the amino acid asparagine and reducing sugars in foods during high temperature processes like baking, frying and roasting. The document discusses the mechanisms of acrylamide formation, its toxicity, levels found in various foods, regulations and mitigation strategies. Preventive measures discussed include selecting low-sugar and low-asparagine crop varieties, blanching, adjusting processing time and temperature, using acid solutions and antioxidants to inhibit acrylamide formation.
PHMB - Polyhexamethylene Biguanide
Polyhexamethylene biguanide, or PHMB, is a polymer used as a disinfectant and antiseptic. It is commonly known by several names and is used in dermatological applications as well as a general disinfectant in industries like food and swimming pools. PHMB is prepared through a reaction of 1,6-hexanediguanidine and a catalyst at elevated temperatures. It is a chemical biocide belonging to the polymeric guanidine family.
L -glutamic_fermentation
- Dr. Ikeda discovered glutamic acid in 1908 from kelp and found it enhanced flavor when neutralized with caustic soda, founding the use of MSG.
- Glutamic acid is produced at large scales as a flavor enhancer in food and beverages and for other uses like cosmetics, agriculture, and chemicals.
- Corynebacterium glutamicum is commonly used to produce glutamic acid through fermentation as it can convert glucose into glutamic acid through metabolic pathways. Production is affected by factors like carbon source, oxygen supply, and growth conditions.
Bioproduction of Glutamic Acid
Bioproduction of Glutamic Acid
published by Pratik Umesh Parikh
Master of Pharmacy (Pharmaceutical Biotechnology)
Acrylamide
this ppt is about how acrylamide will form in coffee during roasting and how we can control to low level. hope this will be help full
Coumarin and terpenoids
coumarin; umbelliferone and its biosynthesis and isolation.
terpenoide; cucurbitacine and its biosynthesis and isolation purification and characterization
Estimation of amylose
Amylose introduction , Extration estimation, by titration method, principle, materials required, procedure, observation and calculation, result, important notes. formulas, references, videolinks
Tryptophan
Different types, Biosynthesis methods, Isolation, Strain Development, media components, applications.
Production of lactic acid
The document summarizes the production of lactic acid (LA) through industrial microbiology. It describes how LA was first produced commercially in 1880 using carbohydrates like corn, starch or molasses as substrates. LA derivatives are used in various applications. LA is produced commercially using lactic acid bacteria (LAB) that ferment carbohydrates like glucose or lactose from whey into LA. The fermentation process involves inoculating the medium, controlling temperature and pH, then recovering the purified LA.
Estimation of reducing and non reducing sugar
Reducing sugar definition and example, non-reducing sugar definition and example, Estimation of reducing sugar by DNSA method, Estimation of total sugars by anthrone metod, Estimation of non-reducing sugar from amount of total sugars and reducing sugar, formula for estimation of non-reduci
Technical aspects of production of amino acids..
1. The document discusses various technical aspects of amino acid production including fermentation, extraction, chemical synthesis, and enzymatic synthesis.
2. It provides details on common production methods for several amino acids such as glutamate, lysine, and methionine. Glutamate is often produced through fermentation using Corynebacterium glutamicum, while lysine and methionine production also utilize fermentation and organism engineering approaches.
3. Chemical synthesis and extraction from natural sources are alternative production methods discussed, though chemical synthesis often results in racemic mixtures and extraction has limited application.
mukesh prajapati
This document discusses the manufacturing process of chocolate. It begins with the objectives of producing chocolate from unsweetened bakers chocolate and learning the chemical processes involved. It then outlines the topics to be covered, including the background of the chocolate industry, manufacturing processes, testing, designing, advantages and disadvantages, and conclusion. The document describes the key ingredients in chocolate, the major manufacturers, cocoa producing regions, characteristics of quality chocolate, and the three phases of manufacturing: raw materials, ingredient preparation, and cocoa nib processing. It explains several chemical processes involved such as fermentation and crystallization.
Food analysis of honey - Layen Eynon method
Food analysis of honey - Layen Eynon method
Quality control, Basics of honey, components of honey, Determination and estimation of honey
TYBSc Semester VI
For contact information - bshuaibsalim786@gmail.com
Danh muc hoa chat xu ly nuoc thai 2011
This document lists chemical products used in wastewater treatment. It provides the chemical names in English and Vietnamese, product names, chemical formulas, countries of origin, packaging sizes, and intended uses for various water treatment chemicals including coagulants, flocculants, disinfectants, pH adjusters, and other water treatment chemicals. The document contains information on over 50 chemical products.
Carrageenan ppt
Carrageenan pptSURESH BABU EMANDI DEPARTMENT OF PHARMACOGNOSY Vikas Institute of Pharmaceutical scienes
This document discusses carrageenan, a type of seaweed extract used as a thickening and gelling agent. It is extracted from red seaweed and exists in three main varieties - kappa, iota, and lambda - which differ in their sulfate content. Carrageenan has various uses in food products like dairy, meat, beverages and bakery due to its gelling, thickening, and stabilizing properties. It also has some medical and industrial applications. The document provides details on the chemical structure, properties, production process and applications of carrageenan.Extraction of pectin
In this project, we used various type of acid for Extraction of pectin. In Extraction of pectin, we check % of yielding of pectin by changing parameter like temperature,pH Of solution. By conducting no of experiments we concluded optimum parameters for achieving maximum yield of product.
Preservatives: Classification & Food Analysis
In this slide I have given brief knowledge about types of preservatives. This slide is recommended to students who are new to this particular topic or those who want notes for examination. I hope you will get benefit from this slide. Do comment for any improvement or want slides that i should prepare for you.
Bohomolets Microbiology Lecture #2
The document discusses the chemical structure and metabolism of bacteria. It describes the principal elements that make up bacterial cells, including carbon, hydrogen, oxygen, nitrogen, phosphorus, and others. It also discusses macromolecules that constitute bacterial cells, such as proteins, RNA, DNA, lipids, and carbohydrates. Additionally, it outlines various environmental factors that influence bacterial growth, such as temperature, oxygen, pH, and osmotic pressure.
Treatment of osteoporosis and drugs affecting calcium balance
osteoporosis treatment, rickets treatment , calcium preparations, vit d , parathyroid hormone, bisphosphonates, calcitonin
Dental products pharmaceutical inorganic chemistry
The document discusses the benefits of meditation for reducing stress and anxiety. Regular meditation practice can help calm the mind and body by lowering heart rate and blood pressure. Studies have shown that meditating for just 10-20 minutes per day can have significant positive impacts on both mental and physical health over time.
More Related Content
What's hot
E appendices exiv
This document provides a method to determine the acid value of Chinese medicinal materials (CMM) samples to assess rancidity. Rancidity may occur in CMM samples upon storage, especially when high in fatty acids or oils. The acid value is defined as the amount of potassium hydroxide in milligrams needed to neutralize the free acids in 1 gram of a fat or oil. The method involves extracting the fatty oil from CMM samples using n-hexane in a soxhlet extractor. The extracted oil is then titrated with sodium hydroxide using phenolphthalein indicator to determine the acid value based on the amount of sodium hydroxide used. The acid value result is used to check if
Production of lactic acid from sweet meat industry waste by lactobacillus del...
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.Acrylamide presentation
Thermal processing of foods can lead to the formation of acrylamide, a carcinogen. Acrylamide forms as a result of the Maillard reaction between the amino acid asparagine and reducing sugars in foods during high temperature processes like baking, frying and roasting. The document discusses the mechanisms of acrylamide formation, its toxicity, levels found in various foods, regulations and mitigation strategies. Preventive measures discussed include selecting low-sugar and low-asparagine crop varieties, blanching, adjusting processing time and temperature, using acid solutions and antioxidants to inhibit acrylamide formation.
PHMB - Polyhexamethylene Biguanide
Polyhexamethylene biguanide, or PHMB, is a polymer used as a disinfectant and antiseptic. It is commonly known by several names and is used in dermatological applications as well as a general disinfectant in industries like food and swimming pools. PHMB is prepared through a reaction of 1,6-hexanediguanidine and a catalyst at elevated temperatures. It is a chemical biocide belonging to the polymeric guanidine family.
L -glutamic_fermentation
- Dr. Ikeda discovered glutamic acid in 1908 from kelp and found it enhanced flavor when neutralized with caustic soda, founding the use of MSG.
- Glutamic acid is produced at large scales as a flavor enhancer in food and beverages and for other uses like cosmetics, agriculture, and chemicals.
- Corynebacterium glutamicum is commonly used to produce glutamic acid through fermentation as it can convert glucose into glutamic acid through metabolic pathways. Production is affected by factors like carbon source, oxygen supply, and growth conditions.
Bioproduction of Glutamic Acid
Bioproduction of Glutamic Acid
published by Pratik Umesh Parikh
Master of Pharmacy (Pharmaceutical Biotechnology)
Acrylamide
this ppt is about how acrylamide will form in coffee during roasting and how we can control to low level. hope this will be help full
Coumarin and terpenoids
coumarin; umbelliferone and its biosynthesis and isolation.
terpenoide; cucurbitacine and its biosynthesis and isolation purification and characterization
Estimation of amylose
Amylose introduction , Extration estimation, by titration method, principle, materials required, procedure, observation and calculation, result, important notes. formulas, references, videolinks
Tryptophan
Different types, Biosynthesis methods, Isolation, Strain Development, media components, applications.
Production of lactic acid
The document summarizes the production of lactic acid (LA) through industrial microbiology. It describes how LA was first produced commercially in 1880 using carbohydrates like corn, starch or molasses as substrates. LA derivatives are used in various applications. LA is produced commercially using lactic acid bacteria (LAB) that ferment carbohydrates like glucose or lactose from whey into LA. The fermentation process involves inoculating the medium, controlling temperature and pH, then recovering the purified LA.
Estimation of reducing and non reducing sugar
Reducing sugar definition and example, non-reducing sugar definition and example, Estimation of reducing sugar by DNSA method, Estimation of total sugars by anthrone metod, Estimation of non-reducing sugar from amount of total sugars and reducing sugar, formula for estimation of non-reduci
Technical aspects of production of amino acids..
1. The document discusses various technical aspects of amino acid production including fermentation, extraction, chemical synthesis, and enzymatic synthesis.
2. It provides details on common production methods for several amino acids such as glutamate, lysine, and methionine. Glutamate is often produced through fermentation using Corynebacterium glutamicum, while lysine and methionine production also utilize fermentation and organism engineering approaches.
3. Chemical synthesis and extraction from natural sources are alternative production methods discussed, though chemical synthesis often results in racemic mixtures and extraction has limited application.
mukesh prajapati
This document discusses the manufacturing process of chocolate. It begins with the objectives of producing chocolate from unsweetened bakers chocolate and learning the chemical processes involved. It then outlines the topics to be covered, including the background of the chocolate industry, manufacturing processes, testing, designing, advantages and disadvantages, and conclusion. The document describes the key ingredients in chocolate, the major manufacturers, cocoa producing regions, characteristics of quality chocolate, and the three phases of manufacturing: raw materials, ingredient preparation, and cocoa nib processing. It explains several chemical processes involved such as fermentation and crystallization.
Food analysis of honey - Layen Eynon method
Food analysis of honey - Layen Eynon method
Quality control, Basics of honey, components of honey, Determination and estimation of honey
TYBSc Semester VI
For contact information - bshuaibsalim786@gmail.com
Danh muc hoa chat xu ly nuoc thai 2011
This document lists chemical products used in wastewater treatment. It provides the chemical names in English and Vietnamese, product names, chemical formulas, countries of origin, packaging sizes, and intended uses for various water treatment chemicals including coagulants, flocculants, disinfectants, pH adjusters, and other water treatment chemicals. The document contains information on over 50 chemical products.
Carrageenan ppt
Carrageenan pptSURESH BABU EMANDI DEPARTMENT OF PHARMACOGNOSY Vikas Institute of Pharmaceutical scienes
This document discusses carrageenan, a type of seaweed extract used as a thickening and gelling agent. It is extracted from red seaweed and exists in three main varieties - kappa, iota, and lambda - which differ in their sulfate content. Carrageenan has various uses in food products like dairy, meat, beverages and bakery due to its gelling, thickening, and stabilizing properties. It also has some medical and industrial applications. The document provides details on the chemical structure, properties, production process and applications of carrageenan.Extraction of pectin
In this project, we used various type of acid for Extraction of pectin. In Extraction of pectin, we check % of yielding of pectin by changing parameter like temperature,pH Of solution. By conducting no of experiments we concluded optimum parameters for achieving maximum yield of product.
Preservatives: Classification & Food Analysis
In this slide I have given brief knowledge about types of preservatives. This slide is recommended to students who are new to this particular topic or those who want notes for examination. I hope you will get benefit from this slide. Do comment for any improvement or want slides that i should prepare for you.
What's hot (19)
Production of lactic acid from sweet meat industry waste by lactobacillus del...
Production of lactic acid from sweet meat industry waste by lactobacillus del...
Viewers also liked
Bohomolets Microbiology Lecture #2
The document discusses the chemical structure and metabolism of bacteria. It describes the principal elements that make up bacterial cells, including carbon, hydrogen, oxygen, nitrogen, phosphorus, and others. It also discusses macromolecules that constitute bacterial cells, such as proteins, RNA, DNA, lipids, and carbohydrates. Additionally, it outlines various environmental factors that influence bacterial growth, such as temperature, oxygen, pH, and osmotic pressure.
Treatment of osteoporosis and drugs affecting calcium balance
osteoporosis treatment, rickets treatment , calcium preparations, vit d , parathyroid hormone, bisphosphonates, calcitonin
Dental products pharmaceutical inorganic chemistry
The document discusses the benefits of meditation for reducing stress and anxiety. Regular meditation practice can help calm the mind and body by lowering heart rate and blood pressure. Studies have shown that meditating for just 10-20 minutes per day can have significant positive impacts on both mental and physical health over time.
Dental Materials
This document summarizes various dental materials used in dentistry, including their composition, functions, and preparation procedures. It discusses bases, dentin bonding agents, temporary filling materials, impression materials, restorative resins, amalgam, material safety, and precious metal recovery programs. For each material, it identifies their uses, characteristics, and step-by-step preparation instructions to ensure their proper use in treating patients.
Topical agents inorganic chemistry b. ph sem 1
Gujarat Technological University, B. Pharm Sem I
Inorganic Chemistry,
Topical Agents,
Protective, Astringents, Anti-infectives
Pharmaceutical chemistry of inorganic medicinals
This document provides an introduction to chemical kinetics and equilibrium. It defines chemical kinetics as the study of reaction rates and mechanisms. It describes factors that influence reaction rates, such as the nature of reactants, physical state, concentration, temperature, catalysts and pressure. It then discusses collision theory and activation energy. The document also explains chemical equilibrium, including the law of mass action and Le Chatelier's principle. Finally, it covers pH, pOH, pKa and pKb calculations and their relationships to acid/base ionization constants.
Viewers also liked (6)
Treatment of osteoporosis and drugs affecting calcium balance
Treatment of osteoporosis and drugs affecting calcium balance
Dental products pharmaceutical inorganic chemistry
Dental products pharmaceutical inorganic chemistry
Similar to Organic presentation
Determination of Propionates and Propionic Acid in Bread Samples Using High P...
In the present study, a HPLC method for determination of the preservative propionates in 7 groups of industrial bread samples is described. The separation the propionates were performed on the C18- column and Na2SO4 (8.0 mM) + H2SO4 (1.0 mM): acetonitrile (90:10, v/v %) as mobile phase. The detector wavelength was set at 210 nm. Separation of the propionates was achieved in less than 8 min. The samples first were milled and then extracted with 0.1 mol L-1 NaOH solution under ultrasonic irradiation. After centrifuge, supernatant clear solution was filtered using 0.45 µm Nylon syringe filter and 25 µL of solution was injected to HPLC loop. Analytical characteristics of the method such as limit of detection (LOD= 5 mg L-1 ), recovery percentage (>91%) and reproducibility (RSD=3.5 %) were evaluated. A plot of peak area (y) versus concentration of propionate (x, mg Kg-1 ) was linear over 10-1000 mg Kg-1 . The calibration graph can be described by the equation y = 301.64x + 9963 (r2= 0.991). The levels of propionates in bread samples ranged from 3683-4752 mg Kg-1. The results stated that High performance liquid chromatography is a simple and rapid method for the determination of propionates in bakery products.
Casein Hydrolysates and Coprecipitates.pptx
This presentation deals with the technology of casein hydrolysates and coprecipitates. For more useful presentations, visit my blog at aakashgill1.wordpress.com
Gluconic Acid: Production and Market
A small and brief presentation on Gluconic acid, production techniques, current trends and market and applications.
ANTACID AND ITS PREPARATION
This document discusses antacids and their preparation. It defines antacids as alkaline substances used to neutralize excess stomach acid. Ideal antacids should be absorbable, raise stomach pH to 3-4.5, maintain pH for an adequate time, and not cause constipation. Antacids are classified as systemic (absorbable) like sodium bicarbonate, or non-systemic (non-absorbable) like aluminium hydroxide, calcium carbonate, and magnesium hydroxide. The document provides details on the preparation, properties, and uses of various common antacid substances and combination preparations.
Milk analysis
Food analysis, milk analysis, milk, ice cream, butter, ghee, cake, pharmaceutical validation, m.pharm, pharmaceutical analysis, pharmaceutics, drug analysis
F 15 Lab 22 Carbohydrate metabolism
The document summarizes a microbiology lab exercise on carbohydrate metabolism. Students will check results from the previous nitrogen metabolism lab, inoculate carbohydrate metabolism samples, and perform experiments including: fermentation tube tests of different carbohydrates; detection of fermentation products using MRVP media; testing for starch hydrolysis; and determining citrate utilization. Key concepts covered include: carbohydrates as preferred carbon sources; fermentation pathways and end products; and use of different media like Kligler Iron Agar, starch agar, and Simmon's Citrate Agar to analyze microbial metabolism and unknown bacteria.
OPN-ECCH-02-000017
This document reviews the use of supercritical carbon dioxide in food processing applications. It discusses how supercritical CO2 can be used to extract compounds like caffeine, vitamins, oils, and flavors from foods. Specific applications covered include decaffeinating coffee, extracting vitamin E from natural sources, removing alcohol from wine and beer, removing fat from foods, and enriching compounds like tocochromanols from palm and corn oils. The document also discusses how supercritical CO2 extraction is being used for food safety applications like analyzing for pesticide residues and environmental pollutants in foods.
richardsiwespresentation-181003000901.pdf
Richard Kayode completed his student industrial work experience scheme (SIWES) at Bioraj Pharmaceutical Limited in Ilorin, Nigeria in September 2018. During his time there, he worked in the quality control laboratory analyzing ibuprofen powder and tablets. His work included identifying ibuprofen through tests of its physical properties and reaction with reagents, and assaying ibuprofen tablets to determine the drug content. Through this experience, Richard was exposed to pharmaceutical testing and quality control procedures that gave him valuable experience in laboratory techniques and safety.
Richard siwes presentation
Richard Kayode completed his student industrial work experience scheme (SIWES) at Bioraj Pharmaceutical Limited in Ilorin, Nigeria in September 2018. During his time there, he worked in the quality control laboratory analyzing ibuprofen powder and tablets. His work included identifying ibuprofen through tests of its physical properties and reaction with reagents, and assaying ibuprofen tablets to determine the percentage of the active drug. Through this experience, Richard was exposed to pharmaceutical testing and quality control procedures, laboratory equipment and safety practices.
Ion exchange Chromatography as QC ^0 QA in diary Industry.pdf
A technical approach to evaluate phosphate contents in skim milk, acidified milk and in three different types of cheese.
propionic acid productiiiiiiiiiiion.pptx
The document discusses propionic acid fermentation. Propionic acid is produced through anaerobic fermentation by various bacteria, including Propionibacterium. It has various uses as a preservative in foods and animal therapy. There are challenges to industrial production at scale, including the low growth and productivity of Propionibacterium as well as acid stress. Genetic engineering efforts aim to improve strains' propionate yields, but modification of the high-producing strain P. acidipropionici remains challenging.
Acrylamide
This document discusses acrylamide, a chemical that forms in some foods when they are cooked at high temperatures. It provides details on acrylamide's chemical properties, toxicity, routes of exposure, and mechanisms of formation in foods like potatoes and bread through the Maillard reaction between sugars and asparagine amino acids. The document also summarizes data on acrylamide levels found in various food categories from the EU and FDA and discusses potential strategies to reduce acrylamide formation, including selecting low-sugar crop varieties, blanching, adding enzymes to break down asparagine, and optimizing cooking time and temperature. The challenges of acrylamide in foods and need for further mitigation efforts are also noted
Proximate analysis of Macro Nutrients
This document provides an overview of proximate analysis to determine macronutrients like carbohydrates, proteins, fats, and moisture content. It discusses the classification, isolation, and various quantitative analysis methods for each macronutrient. Proximate or Weende analysis partitions food compounds into moisture, ash, crude protein, crude lipid, crude fiber, and nitrogen-free extract. Common techniques described include Kjeldahl method for protein, Soxhlet extraction for fat, gravimetric methods for carbohydrates, and determining ash content.
Carbohydrate Fermentation, Tripe Sugar Iron Agar Test, IMViC Test Part A Indo...
This document appears to be a microbiology lab report submitted by a student. It includes 3 experiments:
1. A carbohydrate fermentation experiment to test bacteria's ability to ferment carbohydrates and produce organic acids or gases.
2. A Triple Sugar Iron test to determine bacteria's ability to ferment glucose, lactose, and sucrose, and produce hydrogen sulfide.
3. An IMViC test (part A was the Indole test) to detect the formation of indole from tryptophan by bacterial enzymes.
The document provides objectives, principles, procedures and results for each experiment with the aim of identifying bacterial species based on their biochemical reactions. It includes tables, diagrams
production and downstream process of Organic acids-citric and lactic acid
insights of production and downstream processing of two industrially important acids(fermentation technology).
Alcoguard® H5941 – The sustainable bio-polymer
Alcoguard® H5941 represents the second generation of hybrid polymers. Hybrid polymers are a marriage of selected polysaccharides and synthetic monomers, designed to prevent scale formation in detergent applications such as automatic dishwash, hard surface cleaning and laundry detergent systems. They are particularly effective at minimizing filming and spotting in zero phosphate automatic dishwash formulations and works as effective as synthetic co-polymers.
FERMENTATION OF ALCOHOL
Alcoholic fermentation, also referred to as, Ethanol fermentation, is a biological process in which sugars such as glucose, fructose, and sucrose are converted into cellular energy and thereby produce ethanol and carbon dioxide as metabolic waste products. Because yeasts perform this conversion in the absence of oxygen ethanol fermentation is classified as anaerobic.
Food dietary supplements-catncfs001
This document provides an overview of Covance's food and dietary supplement testing services. It includes a table of contents and sections on ordering information, quick reference guides to various assay options, and descriptions of assays available in the areas of nutrition labeling, vitamins, lipids, carbohydrates, amino acids, organic acids, proximate analysis, other assays, natural contaminants, and ICP/ICP-MS testing for elements. The document is intended to help customers understand Covance's capabilities and options for analytical testing to support product development and regulatory compliance for foods and supplements.
SM_b70c6b76-9696-41a0-a265-34b997ffbbee_75.pdf
The document discusses gastrointestinal agents and provides information about antacids. It defines antacids as alkaline substances used to neutralize hydrochloric acid in the stomach and provides relief from pain caused by excess stomach acid. The summary discusses classification of antacids as systemic or non-systemic based on absorption and criteria for an ideal antacid preparation. It also mentions combination antacid preparations can help avoid side effects of individual compounds.
Commercial production of lactic acid
Presentation based on various industrial techniques to produce commercial lactic acid chemically or biologically by fermentation.
Similar to Organic presentation (20)
Determination of Propionates and Propionic Acid in Bread Samples Using High P...
Determination of Propionates and Propionic Acid in Bread Samples Using High P...
Ion exchange Chromatography as QC ^0 QA in diary Industry.pdf
Ion exchange Chromatography as QC ^0 QA in diary Industry.pdf
Carbohydrate Fermentation, Tripe Sugar Iron Agar Test, IMViC Test Part A Indo...
Carbohydrate Fermentation, Tripe Sugar Iron Agar Test, IMViC Test Part A Indo...
production and downstream process of Organic acids-citric and lactic acid
production and downstream process of Organic acids-citric and lactic acid
Recently uploaded
在线办理(salfor毕业证书)索尔福德大学毕业证毕业完成信一模一样
学校原件一模一样【微信：741003700 】《(salfor毕业证书)索尔福德大学毕业证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Bob Reedy - Nitrate in Texas Groundwater.pdf
Presented at June 6-7 Texas Alliance of Groundwater Districts Business Meeting
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
Thornton ESPP slides UK WW Network 4_6_24.pdf
ESPP presentation to EU Waste Water Network, 4th June 2024 “EU policies driving nutrient removal and recycling
and the revised UWWTD (Urban Waste Water Treatment Directive)”
8.Isolation of pure cultures and preservation of cultures.pdf
Isolation of pure culture, its various method.
Shallowest Oil Discovery of Turkiye.pptx
The Petroleum System of the Çukurova Field - the Shallowest Oil Discovery of Türkiye, Adana
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
Cytokines and their role in immune regulation.pptx
This presentation covers the content and information on "Cytokines " and their role in immune regulation .
如何办理(uvic毕业证书)维多利亚大学毕业证本科学位证书原版一模一样
原版纸张【微信：741003700 】【(uvic毕业证书)维多利亚大学毕业证】【微信：741003700 】学位证，留信认证（真实可查，永久存档）offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原海外各大学 Bachelor Diploma degree, Master Degree Diploma
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
The binding of cosmological structures by massless topological defects
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
bordetella pertussis.................................ppt
Bordettela is a gram negative cocobacilli spread by air born drop let
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
The pygmy halfbeak Dermogenys colletei, is known for its viviparous nature, this presents an intriguing case of relatively low fecundity, raising questions about potential compensatory reproductive strategies employed by this species. Our study delves into the examination of fecundity and the Gonadosomatic Index (GSI) in the Pygmy Halfbeak, D. colletei (Meisner, 2001), an intriguing viviparous fish indigenous to Sarawak, Borneo. We hypothesize that the Pygmy halfbeak, D. colletei, may exhibit unique reproductive adaptations to offset its low fecundity, thus enhancing its survival and fitness. To address this, we conducted a comprehensive study utilizing 28 mature female specimens of D. colletei, carefully measuring fecundity and GSI to shed light on the reproductive adaptations of this species. Our findings reveal that D. colletei indeed exhibits low fecundity, with a mean of 16.76 ± 2.01, and a mean GSI of 12.83 ± 1.27, providing crucial insights into the reproductive mechanisms at play in this species. These results underscore the existence of unique reproductive strategies in D. colletei, enabling its adaptation and persistence in Borneo's diverse aquatic ecosystems, and call for further ecological research to elucidate these mechanisms. This study lends to a better understanding of viviparous fish in Borneo and contributes to the broader field of aquatic ecology, enhancing our knowledge of species adaptations to unique ecological challenges.
3D Hybrid PIC simulation of the plasma expansion (ISSS-14)
3D Particle-In-Cell (PIC) algorithm,
Plasma expansion in the dipole magnetic field.
原版制作(carleton毕业证书)卡尔顿大学毕业证硕士文凭原版一模一样
原版纸张【微信：741003700 】【(carleton毕业证书)卡尔顿大学毕业证】【微信：741003700 】学位证，留信认证（真实可查，永久存档）offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原海外各大学 Bachelor Diploma degree, Master Degree Diploma
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/Micronuclei test.M.sc.zoology.fisheries.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
Deep Software Variability and Frictionless Reproducibility
Deep Software Variability and Frictionless ReproducibilityUniversity of Rennes, INSA Rennes, Inria/IRISA, CNRS
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
Recently uploaded (20)
mô tả các thí nghiệm về đánh giá tác động dòng khí hóa sau đốt
mô tả các thí nghiệm về đánh giá tác động dòng khí hóa sau đốt
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
waterlessdyeingtechnolgyusing carbon dioxide chemicalspdf
8.Isolation of pure cultures and preservation of cultures.pdf
8.Isolation of pure cultures and preservation of cultures.pdf
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...
Cytokines and their role in immune regulation.pptx
Cytokines and their role in immune regulation.pptx
The binding of cosmological structures by massless topological defects
The binding of cosmological structures by massless topological defects
bordetella pertussis.................................ppt
bordetella pertussis.................................ppt
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...
3D Hybrid PIC simulation of the plasma expansion (ISSS-14)
3D Hybrid PIC simulation of the plasma expansion (ISSS-14)
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...
Deep Software Variability and Frictionless Reproducibility
Deep Software Variability and Frictionless Reproducibility
Organic presentation
- 2. Preparation Methods for Calcium Propionate AHTSHAM ASHRAF 13001140013 DEPARTMENT OF CHEMISTRY UNIVERSITY OF MANAGEMENT AND TECHNOLOGY
- 3. Contents Introduction Uses Methods for Preparation Comparison Conclusion References
- 4. Introduction Calcium Propionate is white crystals, powder or granules with not more than a faint odour of propionic acid. It is a calcium salt of propionic acid. IUPAC Name Calcium Propanoate. Other Names Calcium propionate, Calcium dipropionate, Mycoban. Molecular formula C6H10CaO4. Molar Mass 186.2192 g/mol. Solubility in water 49 g/100 ml at 0’C, 55.8 g/100 ml at 100’C. Solubility in others solvents slightly soluble in methanol, ethanol insoluble in acetone, benzene Structural formula
- 5. Uses Calcium propanoate is used as a preservative in a wide variety of products like. Bread and other baked goods, processed meat, whey, and other dairy products. In agriculture, it is used to prevent milk fever in cows and as a feed supplement. Calcium propanoate also used in bakery products as a mold inhibitor. Calcium propanoate used as a fungicide on fruit.
- 6. Preparation Methods Method 1: Calcium propionate is prepared by passing a vaporous mixture of propionic acid and water into an aqueous solution containing calcium propionate and calcium hydroxide, with or without propionic acid 2C2H5COOH + Ca(OH)2 Ca(C2H5COO)2 + 2H2O
- 7. Method 2 Charge water and calcium oxide or calcium hydroxide to the reactor. Heat to nearly reaction temperature (approximately 200' C) under pressure (approximately 250 psi). Add propionitrile slowly, heat of reaction raises reaction temperature to approximately 200' C. Hold at 200' C to complete the reaction. Vent reactor to remove most of the byproduct ammonia (with water). Feed the product from the reactor to the ammonia stripper to remove the residual ammonia. Circulate the product from the trim tank to the ammonia stripper to remove the last traces of ammonia.
- 8. Divert the product to the holding tank when the ammonia specification has been attained. Adjust the pH to the specification with propionic acid. Filter and dry the product. Reactions: - OH CH3CH2CN + H2O CH3CH2CONH2 2CH3CH2CONH2 + Ca(OH)2 Ca(CH3CH2CO2)2 + 2NH3
- 10. Method 3 Calcium propionate is produced by reacting calcium oxide, propionic acid and water, followed by drying of the salt. CaO + C2H5COOH + H2O Ca(C2H5COO)2
- 11. Comparison Methods 1 2 3 Yields 83% 98.73% 98% Conclusion: Method 2 is best for the preparation of calcium propionate. Which has the highest yield that is 98.73%.
- 12. References Center for Food and Nutrition Policy review of use of calcium propanoate as an organic agent in cow feed and as milk fever prevention. Codex Alimentarius data for calcium propanoate. http://www.nysaes.cornell.edu/necfe/pubs/pdf/Venture/venture3_chemical.html. Biggs, A. R.; El-Kholi, M. M.; El-Neshawy, S.; Nickerson, R. (1997). "Effects of Calcium Salts on Growth, Polygalacturonase Activity, and Infection of Peach Fruit by Monilinia fructicola".Plant Disease 81 (4): 399. doi:10.1094/PDIS.1997.81.4.399 United State Patent, Merkel et al, Patent number 4,700,000, Date of patent Oct. 13, 1987. Gras Notification Calcium Propionate, Food and Drug Administration, Department of Health and Human Services Washington D.C. Aug.11, 2004. Propionic acid and its salts for all animal species; European Food Safety Authority, 2011.