Cooking salt

Pantiickova, P., and Kfivankova, L. (2004). Past and simple method for determination of iodide in human urine, serum, sea water, and cooking salt by capillary zone electrophoresis. Electrophoresis 25, 1102-1111. 

It should he known that my sal-mirabile may he separated and prepared from all common salts, hut from some more easily than from others. For not only common cooking salt, hut also saltpeter, alum, and vitriol can yield it. But because alum and vitriol possess many sulphureous and mineral qualities which are troublesome to separate, and saltpeter is burning and volatile, therefore we had better leave these salts alone and prepare our sal-mirabile only from common cooking or kitchen salt, separate from it its earthiness by the aid of fire and water, and use it to the honor of God and the service of our neighbor as we know or can and first ... 

Crosbie543 measured the swelling power of wheat flours and starches from 13 cultivars grown in Western Australia and found that the desired texture of cooked salt noodles was correlated positively with swelling power, which agrees with the results... 

The sorption characteristics of an industrial-sized slot injector were measured in a bubble column of technical size (30 x 8 m), as dependenent on the common salt (NaCl) content, this influencing the coalescence behavior of the material system, see Fig. 74. The results demonstrate that already small amounts of cooking salt (5 g/1 4 0.5 %) suffice to increase the absorption rate by ca. 30 %. The following correlations were found ... 

By a happy coincidence (for it is without doubt that such a force must be at work with the emergence of such peculiar images never before seen by human eyes) I got hold of a solution of cooking salt when I wanted to drop red potassium cyanide solution on a manganese salt base, in whose centre there was some ammonium dibasic phosphate. 

Gum arable, CoCb 6 H2O, cooking salt, water-insoluble dyes, distilled water. Experimental Procedure... 

The gum arable is dissolved in 30 mL of hot water in the 100-mL bottle the latter is stoppered and left to stand for 48 hours. The solution is then filtered through a piece of gauze. A second solution is prepared consisting of 30 g of C0CI2 6 H2O, 15 g of cooking salt and 80 mL of water. This solution is also filtered and mixed with the first solution. The liquid thus obtained Is spread on to the cardboard using the brush and allowed to dry out. The processes are then repeated until the layer is sufficiently thick. The cardboard is now stood in the open air, but not in direct sunlight. If it rains or the air is moist it turns pink. 

Results obtained with a cross-beam stirrer (see Fig. 2.1a and insert in Fig. 3.7) in tanks with D = 300 and 600 mm in the systems water/aqueous sugar syrup, glycerine solution or cooking salt solution and in which Apip and vi/v2 are varied over a considerable range, can be well described by the following relationship (see Fig. 3.7) ... 

Li, K., Hwang, Y., Tsai, T., and Chi, S. 1996. Chelation of iron ion and antioxidative effect on cooked salted ground pork by A-carboxymethylchitosan (NCMQ. Food Sci. Taiwan 23, 608-616. 

The separated buttermilk is drained. Its milk fat content should be as low as possible which is mainly influenced by the way of physical cream ripening. Sweet buttermilk contains more milk fat (0.3-0.6%) than sour buttermilk (0.2-0.3%). The butter granules are washed with cool tap water to reduce the buttermilk solids content. This step is omitted in cases where buttermilk drainage is sufficient. The process of buttermilk and wash water removal is controlled in such a way that a low residual water content (about 13%) is obtained, so that the final water content can be adjusted to 16% by controlled addition of flavour concentrates/cooking salt solution/water. Addition of sour flavour concentrates allows the... 

Under the aspect of the controversial discussion concerning the iodation of cooking salt and of mineral supplements of farm animals in some countries, knowledge of the factors determining iodine incorporation into plant and animal foodstuffs and beverages is of essential importance. 

Iodine intake of adults under the influence of the iodation of packed cooking salt and mineral mixtures... 

The effects of the simultaneous iodation of packed cooking salt and of mineral mixtures was systematically investigated by means of the duplicate and basket method and checked in many test persons by the analysis of urine and faeces. Within these systematic investigations, the iodine intake was individually tested in 4 test populations (each consisting of 7 women and 7 men) on 7 subsequent days in 1988 and 1991. In 1988 as well as in 1991, the women and men from the new States of Germany only consumed a fraction of the iodine requirement calculated by the WHO/FAO to be 100 ug/day for women and 140 Ug/day for men (Table 7). 

This recommendation applies to both the iodation of packed cooking salt and bred, cake and pastries and the mineral mixtures of farm animals which proved successful in the new States of Germany (Bauch et al., 1991). 

The iodation of mineral mixtures increased the iodine content of cow s milk in Thuringia from 17 to 81 iag/1. The iodine content of meat and offals also increased significantly. The iodation of packed cooking salt and of the mineral mixtures for cattle and pigs resulted in a mean improvement of the iodine intake of women and men from about 30 Mg/day to 45 - 51 and 57 - 61, resp. Although, it remained considerably below the calculated iodine requirements of adults (100 to 150 Ug/day), it led to the disappearance of Struma konnata and reduced the frequency of struma in children and young people. 

All over the world, more attention must be paid to the iodine supply via iodated cooking salt, cereals and animal foodstuffs. 

With regards to the part of the salt which will have to be iodized, universal iodization has often been proposed but in fact the proportion of salt used for industiy is by far larger than that consumed for human nutntional use. This proportion rapidly increases in the developed countries with no dear separation between these two markets so that iodization is not really tmiversal. In many countries, only table salt has been iodized and it is now realized that in some developed countries, table and cooking salts represent only 15 to 30% of the total sodium chloride consumption (9). However, the need to iodize all the salt used for hmnan consumption including also those used in the food industries, still faces different obstacles linked to an irrational fear that iodine may alter some organoleptic propriety of the foods (color, taste, etc.). 

The number of protons in the nucleus, and hence the nuclear charge, explains the structure of electrons surrounding the nucleus, which, in tinri, explains the chemical behaviour of the basic substance. This also resolves the dilemma as to where the (properties of) chlorine and sodium go in cooking salt the sodium in common salt, which remember is sodium the element, smely inhabits the same ordinary sensible world as the compound substance of which it is a component [Hendry, 2006a, 325]. 

Only a small proportion of the salt added to water for cooking foods is eaten. A value of 24% was obtained by the lithium method for the average intake per head of the purchased cooking salt used in cooking in the UK. The only other data using traditional methods come from Hungary where 41% of the salt purchased by households was actually ingested. 

Some cooking salt is included in this value for food consumed at home. For catering and table salt use, a value has been added. 

These dynamites are much in use, and by the addition of cooking salt the security against ignition is increased. 

Soaps which are prepared accordinji to the old pn -cess contain only very little f,dycorino tlie manui ac-ture of these soaps (curd soaps) is accomplisliod hy saponifying the fat with lye previously obtained from wood ashes (potash lye), and the soap so formed is by the addition of cooking salt transformed into soda soap, and this, by adding an excess of cooking salt, is separated (salted out). 

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