Preservation commercial

Those consequences are now with us. Universities have been obliged to seek funds from industry, university researchers have been required to obtain money from industry, and commercial firms conduct their own vast programmes. The result is that it is now quite difficult to find wholly independent scientists many of the most expert scientists in any field are funded by an interested party in that field. Where does one then go for independent advice Even freedom to publish may be constrained or delayed, to preserve commercial advantage for the funder. 

Zinc cyanide. Solutions of the reactants are prepared by dis solving 100 g. of technical sodium cyanide (97-98 per cent. NaCN) in 125 ml. of water and 150 g. of anhydrous zinc chloride in the minimum volume of 50 per cent, alcohol (1). The sodium cyanide solution is added rapidly, with agitation, to the zinc chloride solution. The precipitated zinc cyanide is filtered off at the pump, drained well, washed with alcohol and then with ether. It is dried in a desiccator or in an air bath at 50°, and preserved in a tightly stoppered bottle. The yield is almost quantitative and the zinc cyanide has a purity of 95-98 per cent. (2). It has been stated that highly purified zinc cyanide does not react in the Adams modification of the Gattermann reaction (compare Section IV,12l). The product, prepared by the above method is, however, highly satisfactory. Commercial zinc cyanide may also be used. 

The estabhshment of safe thermal processes for preserving food in hermetically sealed containers depends on the slowest heating volume of the container. Heat-treated foods are called commercially sterile. Small numbers of viable, very heat-resistant thermophylic spores may be present even after heat treatment. Thermophylic spores do not germinate at normal storage temperatures. 

Large-scale recovery of light oil was commercialized in England, Germany, and the United States toward the end of the nineteenth century (151). Industrial coal-tar production dates from the earliest operation of coal-gas faciUties. The principal bulk commodities derived from coal tar are wood-preserving oils, road tars, industrial pitches, and coke. Naphthalene is obtained from tar oils by crystallization, tar acids are derived by extraction of tar oils with caustic, and tar bases by extraction with sulfuric acid. Coal tars generally contain less than 1% benzene and toluene, and may contain up to 1% xylene. The total U.S. production of BTX from coke-oven operations is insignificant compared to petroleum product consumptions. 

Several methods have received considerable research attention as alternatives to salt curing. These include use of sodium bisulfite as a disinfectant to allow preservation with or without decreased salt in a brine cure use of disinfectants such as quatenary amines for temporary preservation in direct shipping to the taimery from the packing plant (see Disinfectants and antiseptics) preservation of hides by radiation sterilization (see Sterilization techniques) and substitution of materials such as potassium chloride for sodium chloride. These methods have found only limited commercial success. 

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. 

Starch is subject to fermentation by many microorganisms and, unless the mud is saturated with salt or the pH is >11.5, a preservative or biocide must be added if the mud is to be used for an extended period of time. The most common biocide until the mid-1980s was paraformaldehyde [9002-81-7]. This material has been largely replaced by isothia2olones (at 5—10 ppm cone) (74), carbamates, and glutaraldehyde [111-30-8]. Alternatively, the biocide may be incorporated during the processing of the starch and is present in the commercial product. 

NHydroxyben2oic acid is of significant commercial importance. The most familiar application is the use of several of its esters as preservatives, known as parabens. Also of interest is the use in liquid crystal polymer applications. 

As energy costs have escalated in recent years, the use of high moisture food by-products in commercial animal feeds has also escalated, particularly in beef cattie and dairy rations, as a means of reducing production costs. Because of the broad activity spectmm, sorbates are extremely effective in the preservation of wet by-products, eg, brewers and distillers grains, beet pulp, citms pulp, and condensed whey (139). 

The commercial uses of arsenic compounds in 1988, measured in terms of elemental arsenic, are wood (qv) preservatives, 69% agricultural products (herbicides (qv) and desiccants (qv)), 23% glass (qv), 4% nonferrous alloys and electronics, 2% and animal feed additives and pharmaceuticals (qv), 2% (see Feeds AND feed additives). Chromated copper arsenate (CCA) [11125-95-4] is the most widely used arsenic-based wood preservative. The Environmental Protection Agency has, however, restricted the use of arsenical wood preservatives to certified appHcators. 

Disodium Oetaborate Tetrahydrate, Commercially available products, having the approximate composition of a hypothetical disodium octaborate tetrahydrate, have found apphcation in wood (qv) preservatives, fertilizer sprays, insecticides, herbicides, and fire retardants. In many apphcations the large water solubihty of these products is an asset. 

Electrodes. At least three factors need to be considered ia electrode selection as the technical development of an electroorganic reaction moves from the laboratory cell to the commercial system. First is the selection of the lowest cost form of the conductive material that both produces the desired electrode reactions and possesses stmctural iategrity. Second is the preservation of the active life of the electrodes. The final factor is the conductivity of the electrode material within the context of cell design. An ia-depth discussion of electrode materials for electroorganic synthesis as well as a detailed discussion of the influence of electrode materials on reaction path (electrocatalysis) are available (25,26). A general account of electrodes for iadustrial processes is also available (27). 

Phenol was the first commercial antiseptic its introduction into hospitals in the 1870s led to a dramatic decrease in deaths from postoperative infections. Its use for this purpose has long since been abandoned because phenol burns exposed tissue, but many modern antiseptics are phenol derivatives. Toluene has largely replaced benzene as a solvent because it is much less toxic. Oxidation of toluene in the body gives benzoic acid, which is readily eliminated and has none of the toxic properties of the oxidation products of benzene. Indeed, benzoic acid or its sodium salt (Na+, C6H5COO ions) is widely used as a preservative in foods and beverages, including fruit juices and soft drinks. 

The iodometric method has the advantage over the permanganate method (Section 10.95) that it is less affected by stabilisers which are sometimes added to commercial hydrogen peroxide solutions. These preservatives are often boric acid, salicylic acid, and glycerol, and render the results obtained by the permanganate procedure less accurate. 

CmC, a preservative in commercial preparations of some intravenous drugs, activates CICR in a way similar to that of caffeine. 4-CmC is more potent than caffeine and shows isoform-dependent activation profiles it is much less effective in RyR3 than RyRl or RyR2. 

Sodium bisulfite is used in almost all commercial wines to prevent oxidation and preserve flavor. It releases sulfur dioxide gas when added to water or products containing water. The sulfur dioxide kills yeasts, fungi, and bacteria in grape juice before fermentation. When the sulfur dioxide levels have subsided, after about twenty-four hours, fresh yeast is added for fermentation. 

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