Sodium carbonate, complex with sucrose

Other physical phenomena that may be associated, at least partially, with complex formation are the effect of a salt on the viscosity of aqueous solutions of a sugar and the effect of carbohydrates on the electrical conductivity of aqueous solutions of electrolytes. Measurements have been made of the increase in viscosity of aqueous sucrose solutions caused by the presence of potassium acetate, potassium chloride, potassium oxalate, and the potassium and calcium salt of 5-oxo-2-pyrrolidinecarboxylic acid.81 Potassium acetate has a greater effect than potassium chloride, and calcium ion is more effective than potassium ion. Conductivities of 0.01-0.05 N aqueous solutions of potassium chloride, sodium chloride, potassium sulfate, sodium sulfate, sodium carbonate, potassium bicarbonate, potassium hydroxide, and sodium hydroxide, ammonium hydroxide, and calcium sulfate, in both the presence and absence of sucrose, have been determined by Selix.88 At a sucrose concentration of 15° Brix (15.9 g. of sucrose/100 ml. of solution), an increase of 1° Brix in sucrose causes a 4% decrease in conductivity. Landt and Bodea88 studied dilute aqueous solutions of potassium chloride, sodium chloride, barium chloride, and tetra-... 

Traditionally, oxalic acid has been extracted from natural products by treating them with an alkaline solution, followed by crystallization of the acid. Sodium hydroxide is the alkaline material most commonly used for this procedure. Today, a number of methods are available for the commercial preparation of oxalic acid. In one procedure, carbon monoxide gas is bubbled through a concentrated solution of sodium hydroxide to produce oxalic acid. Alternatively, sodium formate (COONa) is heated in the presence of sodium hydroxide or sodium carbonate to obtain the acid. Another popular method of preparing oxalic acid involves the oxidation of sucrose (common table sugar) or more complex carbohydrates using nitric acid as a catalyst. The reaction results in the formation of oxalic acid and water as the primary products. 

The average American consumes 54 gal of soft drinks each year. This is more than the amount of water that he or she drinks. For comparison, the average American drank 20.4 gal of coffee in 1996 352 and also consumed 152 lb of sugars each year. About one-third of this comes from soft drinks, which use sucrose or high-fructose corn syrup or both. Both promote dental caries.353 A typical soft drink contains 10-14% sugar, 0.37% flavoring, and 0.185-0.74% citric acid in water saturated with carbon dioxide.354 It may also contain color, caffeine, and preservatives, such as sodium benzoate. Phosphoric acid and other acids may be used instead of citric acid. The pH before carbonation is 2.35-2.66. It contains no vitamins, minerals, protein (usually), fiber, or complex carbohydrates. Its consumption at such levels raises serious nutritional questions. If other beverages were substituted for it, container waste would drop. 

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