Monosodium

Monosodium acetylide may also be prepared by the reaction of acetylene with sodium In liquid ammonia ... 

A seasoning is anything that enhances in flavor or appearance, or gives reflsh to foods. Spices, condiments, and salt or monosodium glutamate (MSG) are all seasonings (see Amino acids (msg)). 

Flavor Enhancers. Flavor enhancers have the abihty to enhance flavors at a level below which they contribute any flavor of their own. Worldwide, the most popular flavor enhancers are monosodium L-glutamate [142-47-2] (MSG), NaC HgNO, and the 5 -ribonucleotides disodium 5 -inosinate [131-99-7] (IMP), and disodium S -guanjIate [85-75-5] (GMP), C QH 2-N50gP -2Na. 

MSMA [2163-80-6] monosodium salt of methylarsonic acid CH3ASO3 -Na... 

Tolbutamide Sodium USP. Orinase Diagnostic [473-41-6] (A/-[(butylamine)carbonyl]-4-methylben2enesulfonamide, monosodium salt), mol wt 292.33, is a white to off-white practically ododess crystalline powder having a slightly bitter taste. It is freely soluble in water, soluble in alcohol and chloroform, and very slightly soluble in ether and can be prepared by dissolving tolbutamide in aqueous NaOH. 

A typical process for the preparation of a poly(methyl methacrylate) suspension polymer involves charging a mixture of 24.64 parts of methyl methacrylate and 0.25 parts of benzoyl peroxide to a rapidly stirred, 30°C solution of 0.42 parts of disodium phosphate, 0.02 parts of monosodium phosphate, and 0.74 parts of Cyanomer A-370 (polyacrylamide resin) in 73.93 parts of distilled water. The reaction mixture is heated under nitrogen to 75°C and is maintained at this temperature for three hours. After being cooled to room temperature, the polymer beads are isolated by filtration, washed, and dried (69). 

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. 

Uses. The principal use of monosodium phosphate is as a water-soluble soHd acid and pH buffer, primarily in acid-type cleaners. The double salt, NaH2P04 H PO, referred to as hemisodium orthophosphate or sodium hemiphosphate, is often generated in situ from monosodium phosphate and phosphoric acid in these types of formulations. Mixtures of mono- and disodium phosphates are used in textile processing, food manufacture, and other industries to control pH at 4—9. Monosodium phosphate is also used in boiler-water treatment, as a precipitant for polyvalent metal ions, and as an animal-feed supplement. 

Sodium Pyrophosphates. Known pyrophosphate compounds in the Na20—H2O—P20 system are given in Table 10. Commercially important sodium pyrophosphates include tetrasodium pyrophosphate (TSPP), Na4P20y, and disodium pyrophosphate, Na2H2P20y, commonly referred to as sodium acid pyrophosphate (SAPP). These are prepared industrially by thermal dehydration of disodium and monosodium orthophosphate, respectively. Tetrasodium pyrophosphate exists in five crystalline modifications, only one of which is stable at room temperature. 

Several crystalline condensed phosphates may also be formed by the dehydration of monosodium phosphate (MSP). Maddrell s salt exists as Form 11 (high temperature MaddreU, NaPO -ll, insoluble metaphosphate-11) and Form 111 (low temperature MaddreU, NaPO -lll, insoluble metaphosphate-111). Both forms are highly polymerized and difficult (slow) to dissolve in water. Mixtures of the two forms are marketed as a dental abrasive for toothpaste formulations containing soluble fluoride. Maddrell s salt is also used with disodium phosphate as a cheese emulsifying aid. 

The reaction of NaOH with bisphenol A generates water. This water must be thoroughly removed from the system to allow the reaction to be driven to completion, and more importandy, to preclude any residual water in the system from hydrolyzing part of the DCDPS monomer (2). Before the introduction of DCDPS for the polymerization step, all but traces of water must be removed. Failure to do so results in regeneration of NaOH, which rapidly reacts with DCDPS to form the monosodium salt of 4-chloro-4 -hydroxydiphenylsulfone [18995-09-0] (3) (6). 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

In the case of hyperphenylalaninaemia, which occurs ia phenylketonuria because of a congenital absence of phenylalanine hydroxylase, the observed phenylalanine inhibition of proteia synthesis may result from competition between T.-phenylalanine and L-methionine for methionyl-/RNA. Patients sufferiag from maple symp urine disease, an inborn lack of branched chain oxo acid decarboxylase, are mentally retarded unless the condition is treated early enough. It is possible that the high level of branched-chain amino acids inhibits uptake of L-tryptophan and L-tyrosiae iato the brain. Brain iajury of mice within ten days after thek bkth was reported as a result of hypodermic kijections of monosodium glutamate (MSG) (0.5—4 g/kg). However, the FDA concluded that MSG is a safe kigredient, because mice are bom with underdeveloped brains regardless of MSG kijections (106). 

An estimation of the amount of amino acid production and the production methods are shown ia Table 11. About 340,000 t/yr of L-glutamic acid, principally as its monosodium salt, are manufactured ia the world, about 85% ia the Asian area. The demand for DL-methionine and L-lysiae as feed supplements varies considerably depending on such factors as the soybean harvest ia the United States and the anchovy catch ia Pern. Because of the actions of D-amiao acid oxidase and i.-amino acid transamiaase ia the animal body (156), the D-form of methionine is as equally nutritive as the L-form, so that DL-methionine which is iaexpensively produced by chemical synthesis is primarily used as a feed supplement. In the United States the methionine hydroxy analogue is partially used ia place of methionine. The consumption of L-lysiae has iacreased ia recent years. The world consumption tripled from 35,000 t ia 1982 to 100,000 t ia 1987 (214). Current world consumption of L-tryptophan and i.-threonine are several tens to hundreds of tons. The demand for L-phenylalanine as the raw material for the synthesis of aspartame has been increasing markedly. 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Monosodium L-glutamate [142-47-2] C HgNO Na H20 (mol wt 187.13) crystallizes from aqueous solution at room temperature as rhombic prisms. Its stmcture, as deterrnined by x-ray crystallography (6), indicates that the sodium ions are coordinated octahedraHy by four (3a and ly) carboxyl oxygen atoms and two water molecules as follows ... 

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