Stabilizing agents sodium acetate

Complexing agents, which act as buffers to help control the pH and maintain control over the free metal—salt ions available to the solution and hence the ion concentration, include citric acid, sodium citrate, and sodium acetate potassium tartrate ammonium chloride. Stabilizers, which act as catalytic inhibitors that retard the spontaneous decomposition of the bath, include fluoride compounds thiourea, sodium cyanide, and urea. Stabilizers are typically not present in amounts exceeding 10 ppm. The pH of the bath is adjusted. 

Sodium acetate Buffer agent, pH adjustment, solubilizing agent, stabilizer iv, im, sc, other inj. 

Sodium acetate, anhydrous Buffer, pH adjuster, solubilizing agent, stabilizer im... 

Consider that a 10,000 L semibatch reactor must process vinyl acetate monomer with ammonium persulfate as initiator and sodium lauryl sulfate as a stabilizing agent, with the problem statement given in subsection 3,2 and the following values ... 

Chemical Reactivity - Reactivity with Water Forms lead dioxide and acetic acid in a reaction that is not violent Reactivity with Common Materials May corrode metals when moist Stability During Transport Stable Neutralizing Agents for Acids and Caustics Dilute with water, rinse with dilute sodium bicarbonate or lime solution Polymerization Not pertinent Inhibitor of Polymerization Not pertinent. 

Semicarbazones are used as protecting groups as a consequence of their stability to reducing agents such as potassium borohydride, sodium boro-hydride and lithium borohydride. Semicarbazones are cleaved by strong acids and by heating in acetic anhydride-pyridine. " ... 

N-Nitrosamine inhibitors Ascorbic acid and its derivatives, andDC-tocopherol have been widely studied as inhibitors of the N-nitrosation reactions in bacon (33,48-51). The effect of sodium ascorbate on NPYR formation is variable, complete inhibition is not achieved, and although results indicate lower levels of NPYR in ascorbate-containing bacon, there are examples of increases (52). Recently, it has been concluded (29) that the essential but probably not the only requirement for a potential anti-N-nitrosamine agent in bacon are its (a) ability to trap NO radicals, (b) lipophilicity, (c) non-steam volatility and (d) heat stability up to 174 C (maximum frying temperature). These appear important requirements since the precursors of NPYR have been associated with bacon adipose tissue (15). Consequently, ascorbyl paImitate has been found to be more effective than sodium ascorbate in reducing N-nitrosamine formation (33), while long chain acetals of ascorbic acid, when used at the 500 and lOOO mg/kg levels have been reported to be capable of reducing the formation of N-nitrosamines in the cooked-out fat by 92 and 97%, respectively (49). 

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