Chlorine butter

The interior surface of the piping is a high resin-content mat chosen for its corrosion resistance. The differences among the various resins referred to above are felt here, and the chlorendic resins excel in this service. This layer is usually wrapped with two plies of standard chopped glass mat to form the corrosion barrier [27]. The hot, wet chlorine reacts with the resin-rich layer, forming a chlorinated resin sometimes referred to as chlorine butter. Chlorine continues to penetrate the corrosion barrier for some number of years. The process is slowed by the inherent resistance of the resin and by the formation of a dense, hard butter. An important feature in chlorine piping is the addition of an additional layer of this resin (about 3 mm) for corrosion resistance. 

Sodium bicarbonate is soluble in water at 0°C a saturated solution is 6.5% with the solubility rising to 14.7% at 60°C. It can be expected then that sodium bicarbonate will dissolve in the aqueous phase of a batter or dough. It will then react with any acid present, including any acid ingredients such as butter milk. Chlorinated cake flour, where it is still used, has sufficient acidity (110 g of the flour will neutralise 0.27 g of sodium bicarbonate). 

Li, C.F. and Bradley, R.L. Degradation of chlorinated hydrocarbon pesticides in milk and butter oil by ultraviolet energy, J. DairyScl, 52 27-30, 1969. 

Sulphur tetrachloride separated in butter-like form from mixtures containing more than 6P9 atoms of chlorine per cent. (i.e. 67-2 per cent, chlorine). 

In terms of chemical resistance, polystyrene has a high resistance to water, acids, bases, alcohols, and detergents. Chlorinated solvents will mar the surface and, in the presence of an external load or high internal stresses, will cause failure. Aliphatic and aromatic hydrocarbons, in general, will dissolve polystyrene. Such foodstuffs as butter and coconut oil should be avoided. The chemical resistance depends upon chemical concentration, time, and stress. 

The deodorization of cocoa butter is necessary to reduce free fatty acid content and to give a product that satisfies the present day requirement of a neutral bland flavor. Deodorization is a suitable method for partially eliminating chlorinated insecticides from cocoa butter. The normal deodorization temperatures are in the range 160-180°C. The oxidative stability of various cocoa butters listed in Table 4 shows extremely high values, and these are unaffected during the deodorization process. Stability against oxidation depends on natural antioxidants present in cocoa butters. The tocopherol composition in Table 5 shows a predominance of... 

Marsite, butter of arsenic. Colourless liquid, decomposes in moist air to HC1 and arsenious oxide. Mainly irritant effects. Very toxic more than would be predicted from arsenic content. Toxicity as a war gas reported as 1.5 times that of chlorine, possibly due to deeper penetration into the lung. 

BUTTER of ANTIMONY (7647-18-9) Decomposes on contact with acids, water or other forms of moisture, producing fumes of hydrogen chloride and antimony pentoxide. Violent reaction with alkalis, ammonia. Decomposes in heat above 171°F/77 C, forming chlorine and antimony trichloride. Attacks many metals in the presence of moisture, forming explosive hydrogen gas. Reacts with air, forming heavier-than-air corrosive vapors. 

Powdered bismuth takes fire in chlorine gas, and forms a grey semisolid chloride, not volatile, the old butter of bismuth. 

Hills and Conochie (1946), in attempting to explain the accelerating effect of salt in butter, proposed a general theory for the mechanism of such oxidations based on a reaction between fat-hydroperoxide and hydrogen and chloride ions, resulting in the formation of chlorine ... 

Write the balanced chemical equation for (a) the complete combustion of butyric acid, HC4Ht02(Z), a compound produced when butter becomes rancid (b) the decomposition of solid copper(II) hydroxide into solid copper(II) oxide and water vapor (c) the combination reaction between zinc metal and chlorine gas. 

Such was the case for aminotriazole residues on cranberries, detected by a new method just a week before Thanksgiving in 1959. Both fresh cranberries and canned products from prior years were confiscated and 1959 was mostly a cranberry-less Thanksgiving in the U.S. (2). A second case came about in 1960 when chlorinated insecticides, such as heptachlor and DDT, were found in butter shipped from the mainland to Hawaii, using new paper-chromatography-based (4, 5) and colorimetric assays (6). It was clear that small residues could be transferred to animal products such as milk, butter, and meat if residues were present, intentionally or inadvertently, on feed. 

Most CAHs damage the kidneys, cause liver parenchyma and have carcinogenic effects. The legislation defines the permissible amounts of chlorinated aliphatic hydrocarbons in food generally as the sum of all the substances listed in Table 12.58. Minimum amounts are for milk 0.001 mg/kg, dairy products and fish (0.002 mg/kg), cheeses and poultry (0.003 mg/kg), potatoes (0.004 mg/kg), spirits (0.005 mg/kg), eggs, flour, butter, lard and fats (0.01 mg/kg). The highest levels are set for decaffeinated coffee (3 mg/kg). 

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