Protolysis of Nitrous Acid in Aqueous Sodium Nitrate and Sodium Nitrite Solutions at Different Temperatures.

Thermodynamic and Transport Properties of Glycine in Aqueous Solutions of Sodium Carbonate at Different Temperatures

Separation of Formic Acid from Aqueous Solutions by Liquid Extraction Technique at Different Temperatures

In this study, the separation of formic acid from aqueous solutions was investigated. Liquid-liquid equilibrium (LLE) data including tie-lines was reported for water + formic acid + 2-methylpropyl ethanoate ternary mixture at (293.15 to 323.15) K and atmospheric pressure. The system shows type-I phase behavior based on Treybal’s classification because only one partially miscible binary mixture ...

Effect of sodium nitrite, sodium chloride , and sodium nitrate on germination and outgrowth of anaerobic spores.

The effects of meat-curing agents on germination and outgrowth of putrefactive anaerobe 3679h (PA 3679h) spores were studied in microcultures. Nitrite concentrations up to 0.06% at pH 6.0 or between 0.8 and 1% at pH 7.0 allowed emergence and elongation of vegetative cells but blocked cell division. The newly emerged cells then lysed. With more than 0.06% nitrite at pH 6.0 or more than 0.8 to 1%...

Kinetics of Sphalerite Leaching by Sodium Nitrate in Sulfuric Acid

In the present work, the extraction of zinc from a sphalerite concentrate using sodium nitrate as an oxidant in a sulfuric acid solution was investigated. The effective parameters such as the temperature, sulfuric acid and sodium nitrite concentrations, stirring speed, particle size, and solid/liquid (S/L) ratio were analyzed. The dissolution rate increased with increase in the sulfuric acid an...

Susceptibility of Clostridium difficile to the food preservatives sodium nitrite, sodium nitrate and sodium metabisulphite.

Clostridium difficile is an important enteric pathogen of humans and food animals. Recently it has been isolated from retail foods with prevalences up to 42%, prompting concern that contaminated foods may be one of the reasons for increased community-acquired C. difficile infection (CA-CDI). A number of studies have examined the prevalence of C. difficile in raw meats and fresh vegetables; howe...