Vegetable salting

CONCENTRATIONS OF AZO DYES FOUND IN SODA, FRUIT JAM, SALTED FISH AND SALTED VEGETABLES... 

A new condiment is described that contains soya-bean paste, puree from Jerusalem artichoke and radish, sugar, salt, vegetable oil and extracts of carrot seeds, mustard seeds, rice meal, fennel, basil, creeping thyme, and Grecian laurel. It has improved organoleptic properties and is enriched with biologically active substances. 

KALI — is Clavellated Ashes, i.e.. Potash, Woad-Ash, or Pearl-Ash. A Salt, Vegetable, or Plant. Its ashes, if burnt, combine into a heap. It is Soda from which Glass is made. The Salt which flows out in melting during the process of Glass-making is Sal Alkali. 

Incompatibles. Acids acidulous salts vegetable astringents. 

Arrange these materials in order of increasing density salt, vegetable oil, lead, and ethyl alcohol. (Table 2.5)... 

Salted vegetables Yes Weekly to daily consumption of salted vegetables Never or occasional consumption of salted... 

C12H24O, CH3 [CH,]io COOH. Needles, m.p. 44 C, b.p. 225"C/I00mm. A fatty acid occurring as glycerides in milk, spermaceti, laurel oil, coconut oil, palm oil and other vegetable oils. The metal salts are widely used. 

SNG Substitute natural gas. soaps Sodium and potassium salts of fatty acids, particularly stearic, palmitic and oleic acids. Animal and vegetable oils and fats, from which soaps are prepared, consist essentially of the glyceryl esters of these acids. In soap manufacture the oil or fat is heated with dilute NaOH (less frequently KOH) solution in large vats. When hydrolysis is complete the soap is salted out , or precipitated from solution by addition of NaCl. The soap is then treated, as required, with perfumes, etc. and made into tablets. 

The term fat is applied to solid esters of fatty acids with glycerol (glycerides) if the fat is liquid at the ordinary temperature, it is conventionally called a fatty oil, vegetable oil or animal oil. The acids which occur most abundantly are palmitic ticid CH3(CHj),4COOH, stearic acid CH3(CH2)isCOOH and oleic acid CH3(CH2),CH=CH(CH2),C00H. Upon hydrolysis, fats yield glycerol and the alkali salts of these acids (soaps) ... 

Although their presentiy accepted stmctures were unknown, they were characterized with the tools available at the time. Because morphine (2, R = H), C22H22NO 3, was shown to have properties similar to the basic soluble salts obtained from the ashes of plants (alkah) it was categorized as a vegetable alkaU or alkaloid, and it is generally accepted that it was for this case the word was coined. 

Potassium nitrate is being used increasingly on intensive crops such as tomatoes, potatoes, tobacco, leafy vegetables, citms, and peaches. The properties that make it particularly desirable for these crops are low salt index, nitrate nitrogen, favorable N K20 ratio, negligible CU content, and alkaline residual reaction in the soil. The low hygroscopicity of KNO (Table 9) leads to its use in direct appHcation and in mixtures. It is an excellent fertilizer but the high cost of production limits its use to specialty fertilizers. 

Potassium Hydrogen Oxalate. Potassium acid oxalate [127-95-7], KHC2O4, mol wt 146.15, exists as a monohydrate [6100-03 ]. It is of historical interest because it is the salt of sorrel found in vegetation and the first oxalate isolated. 

Plants can also be pests that need to be controlled, particulady noxious weeds infesting food crops. Prior to 1900, inorganic compounds such as sulfuric acid, copper nitrate, sodium nitrate, ammonium sulfate, and potassium salts were used to selectively control mustards and other broadleaved weeds in cereal grains. By the early 1900s, Kainite and calcium cyanamid were also used in monocotyledenous crops, as well as iron sulfate, copper sulfate, and sodium arsenate. Prom 1915 to 1925, acid arsenical sprays, carbon bisulfate, sodium chlorate, and others were introduced for weed control use. Total or nonselective herbicides kill all vegetation, whereas selective compounds control weeds without adversely affecting the growth of the crop (see Herbicides). 

This group of aluminum carboxylates is characterized mainly by its abiUty to gel vegetable oils and hydrocarbons. Again, monocarboxylate, dicarboxylate, and tricarboxylate salts are important. The chemical, physical, and biological properties of the various types of aluminum stearates have been reviewed (29). Other products include aluminum palmitate and aluminum 2-ethylhexanoate (30). 

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