Acid temperature control matrix

Meat Products. Citric acid is used in cured meat products to increase the effectiveness of the antioxidant preservatives, as a processing aid, and a texture modifier. It is often encapsulated and released at a specific temperature from a controlled release matrix. 

On a relative basis, i.e. residues per 1000, there is virtually no one species like the other. In contrast, different shell samples from the same species and obtained from the same natural habitat yield identical amino acid patterns. It is of interest that (1) the structure of carbonates (aragonite-calcite-vaterite), (2) the content in trace elements, and (3) the stable isotope distribution are markedly effected by fluctuations in salinity, water temperature, Eh/pH conditions, and some anthropogenic factors. The same environmental parameters determine to a certain degree the chemical composition of the shell organic matrix. This feature suggests a cause-effect relationship between mineralogy and organic chemistry of a shell. In the final analysis, however, it is simply a reflection of the environmentally-controlled dynamics of the cell. 

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