Precipitation during prolonged

Since the acetal exists in equiUbtium with the aldehyde, it is possible for the aldehyde to be released when water is added in a mixed drink, changing the balance and giving a burst of freshness to a mixed drink. Ethyl esters of terpene alcohols in citms oils and other botanicals, plus the ethyl esters of fatty and volatile acids, are formed during prolonged exposure to ethyl alcohol. Certain beverage alcohol products that need to contain milk, eggs, or other protein containing materials must be developed carefully and the added flavors must be considered to prevent the precipitation of the protein and separation of the product. 

During ozonisation of rubber dissolved in benzene, an explosion occurred. This seems unlikely to have been owing to formation of benzene triozonide (which separates as a gelatinous precipitate after prolonged ozonisation), since the solution remained clear. A rubber ozonide may have been involved, but the benzene-oxygen system itself has high potential for hazard. 

The 1-fluoroquinuclidinium fluoride (NFQNF, 2) precipitates during the reaction and, after treatment with hot, dry acetone to remove quinuclidinium fluoride, is obtained as an extremely hygroscopic white solid which can be assayed iodometrically (reaction with aqueous acetonic KI occurs instantaneously at rt). l-Fluoroquinuclidinium fluoride (2) is readily soluble in water, methanol, ethanol, trifluoroacetic acid, and ethyl acetate, and reasonably so in acetonitrile, but appears to be insoluble in alkanes, arenes, chloromethanes, acetone, diethyl ether, tetrahy-drofuran, dimethylformamide and dimethyl sulfoxide. The fluoride 2 has a melting point of 126-128°C (dec.) and is less flammable than quinuclidine in air, igniting only on direct contact with a flame or after prolonged heating on a metal plate. It does not explode when struck with a hammer.73... 

It is necessary to adjust the Ca, Mg, phosphate, and citrate content of the concentrate to control aggregation and precipitation of the proteins and minerals during sterilization. By controlling protein aggregation, this adjustment provides optimum viscosity to stabilize the protein, mineral, and milk fat emulsion systems during prolonged storage of the sterile product. Some milk concentrates are stabilized by addition of Ca and Mg salts, whereas others are stabilized by addition of phosphate or citrate salts (Parry, 1974). Chemical compounds approved for addition to evaporated milk include calcium chloride, sodium citrate, and disodium phosphate (CFR 1982). 

Thus potential gum is determined by the accelerated gum test (ASTM D-873, IP 138), which is used as a safeguard of storage stability and can be used to predict the potential for gum formation during prolonged storage. In this test, the gasoline is heated for 16 h with oxygen under pressure in a bomb at 100°C (212°F). After this time, both the gum content and the solids precipitated are measured. 

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