Preparation of Brine

Attempts have also been made to exploit the relatively high molecular activity of cod trypsin at low temperatures by incorporating the enzyme into herring "fermentations that proceed at 10°C. The preparation of brine-fermented round herring (matjes) is limited to certain seasons because of the balance of digestive enzymes in the fish at this time. Other studies have indicated that proteinases are important components in matje fermentation 41),... 

The technological process for purifying brine is almost identical with both diaphragm and mercury cell methods of the manufacture of either sodium or potassium hydroxide. Therefore, it is sufficient to describe only the preparation of brine in the manufacture of sodium caustic by the amalgam method. 

The resultant electrolyte is now slightly alkaline and contains the following amounts of substances per litre 280 to 300 g of NaC103,160 to 180 g of NaCl and 6 g of Na2Cr04. This liquor first passes through a sand filter and is then evaporated in a double-effect vacuum evaporator to a density about 1.6. During evaporation, sodium chloride crystallizes, is separated in a suction filter and returned to the preparation of brine. 

Ion-exchange resins are also used as packed columns for pre-purification of samples. A characteristic example is the sample preparation of brine with the formerly used ICE suppressor (see Section 4.4), a cation exchanger in the silver form [101]. 

Leger P, Bengtson DA, Sorgeloos P (1989) Analytical variation in the determination of the fatty acid composition of standard preparations of brine shrimp Artemia an interlaboratory exercise. In CowgiU UM, Williams LR (eds) Hazard assessment, vol 12, ASTM STP 1027, American Society Testing Materials, Philadelphia, p 413 Latasa M, Bidigare RR, Ondrusek ME, Kennicutt MC II (1996) Mar Chem 51 315 Poisson A, Culkin F, Ridout P (1990) Deep Sea Res 37 1647... 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

Electrolytic Preparation of Chlorine and Caustic Soda. The preparation of chlorine [7782-50-5] and caustic soda [1310-73-2] is an important use for mercury metal. Since 1989, chlor—alkali production has been responsible for the largest use for mercury in the United States. In this process, mercury is used as a flowing cathode in an electrolytic cell into which a sodium chloride [7647-14-5] solution (brine) is introduced. This brine is then subjected to an electric current, and the aqueous solution of sodium chloride flows between the anode and the mercury, releasing chlorine gas at the anode. The sodium ions form an amalgam with the mercury cathode. Water is added to the amalgam to remove the sodium [7440-23-5] forming hydrogen [1333-74-0] and sodium hydroxide and relatively pure mercury metal, which is recycled into the cell (see Alkali and chlorine products). 

A traditional system for the preparation of table olives, involves a treatment of the fresh fruit with a solution of NaOH to hydrolised the bitter glycoside oleuropein, followed by a lactic fermentation in brine. The modifications that take place on pectic polysaccharides of olives (Manzanilla variety) during this process was smdied. Processing induced a net loss of polysaccharides soluble in sodium carbonate and a paralel accumulation of water and Imidazole/HCl soluble polysaccharides. A general decrease of the apparent molecular weight of water and carbonate soluble polysaccharides was also detected. 

There is a risk of generating hydrogen/chlorine/oxygen mixtures during electrolytic preparation from brine. An explosive limits diagram for this ternary system is given. 

Calculation of Brine Components. In order to satisfy U.S.D.A. regulations, care must be taken during brine preparation so that finished product protein meets or exceeds 17 percent. The following formula can be used to determine brine composition (Isolated soy protein, salt, dextrose, polyphosphate, etc.) (6). 

Preparation of Thiourea 32. 7-Isothiocyanato-7-deacetamidothiocol-chicine (30 mg, 0.072 mmol) was dissolved in CH2C12 (10 ml), 1,3-diaminopropane (2.7 mg, 0.031 mmol) was added, and the reaction mixture was stirred at room temperature for 24 hr. The organic solution was washed with 5% HC1 and brine and dried (Na2S04). Filtration and evapo-... 

Preserve these standardized solutions for the later determination of the yield of NaOH in the electrolysis of brine (page 185) and in the preparation of NaOH (page 183). 

This is one of the largest electrochemical industries in the world. It consists in the electrolysis of sodium chloride as brine to give chlorine and caustic soda. Chlorine is used in the preparation of vinyl chloride for PVC, as a bleaching agent for paper and paper pulp, as a disinfectant, besides other chloration applications. Caustic soda is important in mineral processing, and in the paper, textile, and glass industries. Table 15.2 shows recent data for industrial consumption of chlorine and caustic soda in the USA. 

C. Preparation of 2-oxo- l-phenyl- i-pyrrolidinecarboxylic acid (3). To 1.70 g (10 mmol) of spiroacylal 2 was added 2.79 g (3 mmol) of aniline. The mixture became a homogeneous orange solution after 15 min and was allowed to stir at room temperature for 12 hr. The resulting crystalline mass was diluted with 150 mL of chloroform, washed three times with 10 mL of aqueous 10% hydrochloric acid, washed once with 20 mL of brine, dried (MgS04), and decolorized with a small amount of activated carbon. Concentration of the organic layer by rotary evaporation gave 5.27 g of a brown residue, which was recrystallized from chloroform-hexane to afford 4.86-5.07 g (79-82%) of the pyrrolidinone 3 as white crystals, mp 146-148°C (dec) (Note 4). 

Chlorine occurs in Nature mainly as sodium chloride in seawater and in various inland salt lakes, and as solid deposits originating presumably from the prehistoric evaporation of salt lakes. Chlorine is prepared industrially mainly by electrolysis of brine ... 

Iodine occurs as iodide in brines and in the form of sodium and calcium iodates. Also, various forms of marine life concentrate iodine. Production of iodine involves either oxidizing I- or reducing iodates to I" followed by oxidation to the elemental state. Exact methods vary considerably depending on the raw materials. A commonly used oxidation reaction, and one suited to laboratory use when necessary, is oxidation of I" in acid solution with Mn02 (also used for preparation of Cl2 and Br2 from X ). 

Preparation of the synthetic west Texas brine is described in reference 4. This brine had the following composition prior to filtration ... 

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