Sour salt

Acrolein has been detected in effluent water streams from industrial and municipal sources. Municipal effluents from Dayton, Ohio, for example, contained between 20 and 200 pg acrolein/L in 6 of 11 analyzed samples (USEPA 1980 Beauchamp et al. 1985). Acrolein is also a component of many foods, and processing may increase the acrolein content (USEPA 1980). Acrolein has been identified in raw turkey, potatoes, onions, coffee grounds, raw cocoa beans, alcoholic beverages, hops (USEPA 1980), white bread, sugarcane molasses, souring salted pork, and cooked bluefin tuna (Thunnus thynnus) (Beauchamp et al. 1985). 

Acrolein has been identified in foods and food components such as raw cocoa beans, chocolate liquor, souring salted pork, fried potatoes and onions, raw and cooked turkey, and volatiles from cooked mackerel, white bread, raw chicken breast, ripe arctic bramble berries, heated animal fats and vegetable oils, and roasted coffee (Cantoni et al. 1969 EPA 1980, 1985 IARC 1985 Umano and Shibamoto 1987). Sufficient data are not available to establish the level of acrolein typically encountered in these foods. Trace levels of acrolein have been found in wine, whiskey, and lager beer (IARC 1985). Further information regarding the occurrence of acrolein in food and related products is provided by EPA (1980). 

To demonstrate this effect, put on your safety glasses then take a plastic sandwich bag and put in about two teaspoons (10 milliliters) of the sour salt (citric acid) suggested for purchase in the Shopping List and Solutions. Then put one tablespoon (15 milliliters) of water into the bag and seal it up. The bag will feel cold to the touch as the sour salt dissolves. The effect is most pronounced at the beginning of the dissolution. To give... 

Salts Compounds formed by the union of acids and bases, by the action of alkalies upon metals, or by the direct union of elements. The term is often incorporated in the common name of salts used as pharmaceuticals bitter salts, epsom salt, or Seidlitz salt (magnesium sulfate), preparing salt (sodium stannate), Preston s salts (ammonium chloride), Rochelle salt or Seignette s salt (potassium and ammonium tartrate), salt of Mars (ferrous sulfate), salt of Saturn (lead acetate), salt of tartar (potassium carbonate), salt of tin (stannous chloride), salt of wisdom (mercury bichloride and ammonium chloride), sore-throat salt (fused potassium nitrate), vinegar salts (calcium acetate), and vomiting salt (zinc sulfate). The term is also applied to some acids, such as salt of lemon or sour salt (citric acid), salt of sorrel (oxalic acid), and spirit of salt (muriatic acid). ... 

Your tongue has about 3000 taste buds, each of which is an onion-shaped collection of 50 to 150 taste cells. Each taste bud is specialized for tasting either sweet, sour, salt, or bitter. It has been suggested that the tongue can also perceive another taste, umami, which is a subtle taste most commonly associated with monosodium glutamate, MSG. At the tips of the bitter and sweet taste cells are receptor molecules shaped to fit parts of certain molecules in our food. 

An electronic tongue based on dnal shear horizontal surface acoustic wave (SH-SAW) devices was developed to discriminate between the basic tastes of sour, salt, bitter, and sweet [57]. Sixty MHz SH-SAW delay line sensors were fabricated and placed below a miniature PTFE housing containing the test liquid. All the tastes were correctly classified without the need for a selective biological or chemical coating. 

Citric acid Drug stores or food stores ( Sour Salt )... 

Caviar substitutes are made of roe of various sea and freshwater fish. Germany produces the dyed caviar of lumpfish (lumpsuckers), and also cod and herring caviars. The roe are soured, salted, spiced, dyed black, treated with traganth gum and, occasionally, a preservative is added. 

Sensory perception is both quaUtative and quantitative. The taste of sucrose and the smell of linalool are two different kinds of sensory perceptions and each of these sensations can have different intensities. Sweet, bitter, salty, fmity, floral, etc, are different flavor quaUties produced by different chemical compounds the intensity of a particular sensory quaUty is deterrnined by the amount of the stimulus present. The saltiness of a sodium chloride solution becomes more intense if more of the salt is added, but its quaUty does not change. However, if hydrochloric acid is substituted for sodium chloride, the flavor quahty is sour not salty. For this reason, quaUty is substitutive, and quantity, intensity, or magnitude is additive (13). The sensory properties of food are generally compHcated, consisting of many different flavor quaUties at different intensities. The first task of sensory analysis is to identify the component quahties and then to determine their various intensities. 

Table 2 Hsts examples of compounds with taste and their associated sensory quaUties. Sour taste is primarily produced by the presence of hydrogen ion slightly modified by the types of anions present in the solution, eg, acetic acid is more sour than citric acid at the same pH or molar concentration (43). Saltiness is due to the salts of alkaU metals, the most common of which is sodium chloride. However, salts such as cesium chloride and potassium iodide are bitter potassium bromide has a mixed taste, ie, salty and bitter (44). Thus saltiness, like sourness, is modified by the presence of different anions but is a direct result of a small number of cations.

Fluoridation of potable water suppHes for the prevention of dental caries is one of the principal uses for sodium fluoride (see Water, municipal WATER treatment). Use rate for this appHcation is on the order of 0.7 to 1.0 mg/L of water as fluoride or 1.5 to 2.2 mg/L as NaF (2). NaF is also appHed topically to teeth as a 2% solution (see Dentifrices). Other uses are as a flux for deoxidiziag (degassiag) rimmed steel (qv), and ia the resmelting of aluminum. NaF is also used ia the manufacture of vitreous enamels, ia pickling stainless steel, ia wood preservation compounds, caseia glues, ia the manufacture of coated papers, ia heat-treating salts, and as a component of laundry sours. 

In Foods. Each amino acid has its characteristic taste of sweetness, sourness, saltiness, bitterness, or "umami" as shown in Table 13. Umami taste, which is typically represented by L-glutamic acid salt (and some 5 -nucleotide salts), makes food more palatable and is recognized as a basic taste, independent of the four other classical basic tastes of sweet, sour, salty, and bitter (221). 

Other components in the feed gas may react with and degrade the amine solution. Many of these latter reactions can be reversed by appHcation of heat, as in a reclaimer. Some reaction products cannot be reclaimed, however. Thus to keep the concentration of these materials at an acceptable level, the solution must be purged and fresh amine added periodically. The principal sources of degradation products are the reactions with carbon dioxide, carbonyl sulfide, and carbon disulfide. In refineries, sour gas streams from vacuum distillation or from fluidized catalytic cracking (FCC) units can contain oxygen or sulfur dioxide which form heat-stable salts with the amine solution (see Fluidization Petroleum). 

Addition of acetic or mineral acid to skimmed milk to reduce the pH value to 4.6, the isoelectric point, will cause the casein to precipitate. As calcium salts have a buffer action on the pH, somewhat more than the theoretical amount of acid must be used. Lactic acid produced in the process of milk souring by fermentation of the lactoses present by the bacterium Streptococcus lactis will lead to a similar precipitation. 

By far the greatest consumption of pure aqueous phosphoric acid is in the preparation of various salts for use in the food, detergent and tooth-paste industries (p. 524). When highly diluted the free acid is non-toxic and devoid of odour, and is extensively used to impart the sour or tart taste to many soft drinks ( carbonated beverages ) such as the various colas ( 0,05% H3PO4, pH 2,3), root beers ( 0.01% H3PO4, pH 5,0), and sarsaparilla ( 0.01% H3PO4, pH 4.5). 

Sensory receptors expressed in particular in taste receptor cells of the taste buds that sense the five basic tastes salt, sour, sweet, bitter and umami (glutamate taste). Sodium type ion channels sense salty taste whereas sour taste is transduced by potassium type ion channels. The underlying cause of sweet, bitter, and umami tastes is the selective activation of different groups of G protein coupled receptors that discriminate between sweet, bitter, and umami tasting molecules. 

By 1938, one fact was clearly established. Sweet compounds, unlike salty and sour compounds, are found in all classes of chemical compounds, including such inorganic salts as beryllium ( glucinium ) and lead salts. They are also found among compounds of all molecular shapes and sizes, and stereochemical changes may result in a very dramatic change in the taste, as seen in the gustatory differences between enantiomorphs. 

Mixing. Sufficient flour, water and possibly salt are mixed with a starter of old dough to produce a new dough. Commercial starters for sour dough are available. 

Triticale flour has been extensively tested in Poland, a country where rye bread is traditional. The best results were obtained by using 90% triticale flour with 10% rye flour. The rye flour was made into a flour brew for 24 hours at 28-29°C. Half the triticale flour was made into a sour dough for 3 hours at 32°C followed by mixing with the rest of the ingredients plus 1.5% of salt on the flour weight. The bread was then scaled and proved for 30 min at 32°C followed by baking at 235-245°C. 

Ingredients. A simple recipe consists of wholemeal flour, salt, water and sour dough starter. The flour would be stone ground, possibly by hand. 

Taste test. Cocaine has a bitter taste and the addition of any cut will tend to alter that taste. A milk sugar cut will sweeten the cocaine although dextrose has a tendency to sweeten the substance more than lactose. Procaine will be bitter to the taste but will tend to numb the gums and tongue quicker and longer than cocaine. Salt has an after taste and epsom salts are a bit more sour in taste and sandy in texture. 

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