Relevant bibliographies by topics / Monosodium salt

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Monosodium salt'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Monosodium salt"

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Bauss, F., and R. C. Mühlbauer. "BM-21.0955, Monosodium Salt, Monohydrate." Drugs of the Future 19, no. 1 (1994): 13. http://dx.doi.org/10.1358/dof.1994.019.01.234806.

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Yeritsyan, Mejlum L., Armen M. Arustamyan, Inessa N. Sirekanyan, Lena G. Mkoyan, and Lilit O. Stepanyan. "NEW TYPES OF FLAME RETARDANTS BASED ON PHOSPHATE DERIVATIVES." Proceedings of the YSU B: Chemical and Biological Sciences 56, no. 2 (258) (2022): 131–35. http://dx.doi.org/10.46991/pysu:b/2022.56.2.131.

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One of the main problems of nature conservation and protection of the environ-ment is the reducing of flammability of natural and synthetic materials as well as products based on them. In order to obtain non-combustible materials such as flame retardants, monosodium salt of orthophosphoric acid, urea, thiourea and their mono-methylol derivatives, as well as N-monomethylol acrylamide were used in this work. The reaction for the synthesis of the mentioned compounds was carried out in the presence of a small amount of water. During the reaction between urea and monosodium salt of orthophosphoric
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Sweah, Zainab J., and Fatima H. Malik. ""Preparation and Study the Electrical Properties of Chitosan, Hydroxyethylcellulose, and Polyvinyl Alcohol polymer Blend Doped with Different ratios of 4-(2-Pyridylazo)Resorcinol Monosodium Salt Hydrate "." Muthanna Journal of Pure Science 8, no. 1 (2020): 49–55. http://dx.doi.org/10.52113/2/08.01.2021/49-55.

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"The polymer blend of Chitosan: polyvinyl alcohol (PVA) (1:1) weight percent and hydroxyethyl cellulose (HEC) (0.5%) was prepared. The profile of the sample and its properties were measured by Fourier transfer Infrared spectroscopy (FTIR). The Scanning Electron Microscopy (FESEM) was used to describe the morphology of the polymer blend with two magnifications without any ratio of 4- (2-Pyridylazo) resorcinol monosodium salt hydrate and with 0.15 % of a 4-(2-Pyridylazo) resorcinol monosodium salt hydrate. The mechanical properties were demonstrated and characterized by Elongation and Young modu
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Tapmeyer, Lukas, Daniel Eisenbeil, Michael Bolte, and Martin U. Schmidt. "First crystal structure of a Pigment Red 52 compound: DMSO solvate hydrate of the monosodium salt." Acta Crystallographica Section E Crystallographic Communications 77, no. 4 (2021): 402–5. http://dx.doi.org/10.1107/s2056989021002577.

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Pigment Red 52, Na2[C18H11ClN2O6S], is an industrially produced hydrazone-laked pigment. It serves as an intermediate in the synthesis of the corresponding Ca2+ and Mn2+ salts, which are used commercially for printing inks and lacquers. Hitherto, no crystal structure of any salt of Pigment Red 52 is known. Now, single crystals have been obtained of a dimethyl sulfoxide solvate hydrate of the monosodium salt of Pigment Red 52, namely, monosodium 2-[2-(3-carboxy-2-oxo-1,2-dihydronaphthalen-1-ylidene)hydrazin-1-yl]-5-chloro-4-methylbenzenesulfonate dimethyl sulfoxide monosolvate monohydrate, Na+·
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Findlay, John A., Zheng-Quan He, and Barbara Blackwell. "Minor saponins from the starfish Asteriasforbesi." Canadian Journal of Chemistry 68, no. 7 (1990): 1215–17. http://dx.doi.org/10.1139/v90-188.

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The structures of three new saponins from the starfish Asteriasforbesi have been elucidated by spectroscopic means. Forbeside F is the hydrate of the monosodium salt of 6α-O-{β-D-fucopyranosyl(1 → 4)-O-[β-D-quinovopyranosyl(1 → 2)]-O-β-D-quinovopyranosyl(1 → 3)-O-6-deoxy-β-D-xylo-hexos-4-ulopyranosyl}-20S-hydroxy-3β-sulfo-oxy-5α-cholest-9(11)-en-23-one. Forbeside G is the hydrate of the monosodium salt of 6α-O-{[β-D-quinovopyranosyl(1 → 2)]-O-β-D-quinovopyranosyl(1 → 3)-O-6-deoxy-β-D-xylo-hexos-4-ulopyranosyl}-20S-hydroxy-3β-sulfo-oxy-5α-cholest-9(11)-en-23-one. Forbeside H is the monosodium s
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Tapmeyer, Lukas, Steven Hill, Michael Bolte, and Wilhelm Maximilian Hützler. "Two monosodium salt hydrates of Colour Index Pigment Red 48." Acta Crystallographica Section C Structural Chemistry 76, no. 8 (2020): 716–22. http://dx.doi.org/10.1107/s2053229620008530.

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We report herein the crystal structures of a monohydrate of Colour Index Pigment Red 48 (P.R.48) (systematic name: monosodium 2-{2-[3-carboxy-2-oxo-1,2-dihydronaphthalen-1-ylidene]hydrazin-1-yl}-4-chloro-5-methylbenzenesulfonate monohydrate), Na+·C18H12ClO6S−·H2O, and a dihydrate, Na+·C18H12ClO6S−·2H2O. The two monosodium salt hydrates of P.R.48 were obtained from in-house synthesized P.R.48. Both have monoclinic (P21/c) symmetry at 173 K. The crystal packing of both crystal structures shows a layer arrangement whereby N—H...O and O—H...O hydrogen bonds are formed.
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Prakash, Jamuna, and Prabhavathi S.N. "Efficacy of Monosodium Glutamate as a Flavour Potentiator in Salt Reduction: A Review." Nutrition and Food Processing 2, no. 1 (2019): 01–04. http://dx.doi.org/10.31579/2637-8914/008.

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Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are f
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Jasim, Shaimaa M. A. "Histological study about testicular tissue damage induced by monosodium glutamate and the ameliorative effect of curcumin in male albino rats." Journal of Genetic and Environment Conservation 13, no. 2 (2025): 45–52. https://doi.org/10.63799/jgec.13.2.1.

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Monosodium glutamate (MSG) is a sodium and glutamic acid salt. It is most often used in food processing as a flavoring enhancer. Due to its distinct flavor, monosodium glutamate, a non-essential amino acid in the human body, has been used extensively as a food additive since 1909. The purpose of the study was to explore the toxic and detrimental effects of monosodium glutamate as well as the protective function of curcumin in male albino rats. The evaluation criteria are determined by histological measurements and relative testes organ weight. Forty male rats (Rattus norvegicus) were utilized,
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Roa Engel, Carol A., Joop H. ter Horst, Mervin Pieterse, Luuk A. M. van der Wielen, and Adrie J. J. Straathof. "Solubility of Fumaric Acid and Its Monosodium Salt." Industrial & Engineering Chemistry Research 52, no. 27 (2013): 9454–60. http://dx.doi.org/10.1021/ie400794r.

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Zhang, Shi-Xian, Xiao-Li Wu, Tong-Hui Hao, et al. "Structure design, fabrication and property investigation of water-based polyesters with notable surface hydrophilicity." New Journal of Chemistry 42, no. 24 (2018): 20015–23. http://dx.doi.org/10.1039/c8nj03884h.

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Dissertations / Theses on the topic "Monosodium salt"

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Bothma, Tanya. "Investigating the role of the NO-cGMP pathway in an animal model of posttraumatic stress disorder (PTSD) / Tanya Bothma." Thesis, North-West University, 2004. http://hdl.handle.net/10394/477.

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Posttraumatic stress disorder (PTSD) is a severe anxiety disorder characterised by hypothalamic-pituitary-adrenal (HPA)-axis abnormalities, hyperarousal, anxiety, flashbacks of trauma memories and avoidance. Increasing evidence is now accumulating that the disorder is also associated with shrinkage of the hippocampus and cognitive dysfunction that may have its origin in stress-induced excitotoxicity. Animal studies have indeed highlighted a potential role of the excitotoxic glutamatenitric oxide (NO) pathway in the stress response. Since PTSD appears to be an illness that progresses and worsen
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Book chapters on the topic "Monosodium salt"

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Dunteman, Aubrey, and Soo-Yeun Lee. "Umami and Salty: A Cooperative Pair." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_4.

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AbstractSodium chloride, or salt, has long been added to foods for a variety of purposes. Despite the value it contributes to food in both functionality and sensory aspects, overconsumption increases the risk of many chronic diseases. A great deal of strategies has been used in attempts to maintain the functionality and sensory quality of foods with a reduced-sodium content to assist in reducing the incidence of sodium overconsumption. While strategies focusing on stealth reduction of sodium and modifying the physical structure of the food or salt crystal itself are potential options to food m
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Koetke, Chris, Lauren Miller, and Jonathan Deutsch. "Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_9.

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AbstractThis chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of umami to daily culinary preparation. It focuses on the umami experience and the traditional role that umami plays in foods loved around the globe. Informed by culinary science, the field at the intersection of culinary arts and food science, this chapter is about the intentional incorporation of umami to create balanced dishes. Umami may be introduced from foods intrinsically rich in umami, foods manipulated by further processing to further
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Yoshida, Ryusuke, and Yuzo Ninomiya. "Umami and MSG." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_2.

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AbstractUmami taste was first proposed by Kikunae Ikeda in the early 1900s as the taste of glutamate. His first paper described many basic aspects of umami taste that were consolidated by later studies conducted by many researchers around the world. Since his discovery of umami taste and the development of the production process for glutamate (monosodium L-glutamate, MSG), for over 100 years, MSG has been used to improve the palatability of many foods. As the production and consumption of MSG became prevalent worldwide, the safety of MSG as a food additive was questioned. Many researchers tack
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Fernstrom, J. "Health issues relating to monosodium glutamate use in the diet." In Reducing Salt in Foods. CRC Press, 2007. http://dx.doi.org/10.1201/9781439824511.ch3.

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Fernstrom, J. D. "Health issues relating to monosodium glutamate use in the diet." In Reducing Salt in Foods. Elsevier, 2007. http://dx.doi.org/10.1533/9781845693046.1.55.

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"Taste, Smell and Flavour." In The Case of the Poisonous Socks: Tales from Chemistry. The Royal Society of Chemistry, 2011. http://dx.doi.org/10.1039/bk9781849733243-00009.

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An account of William Prout's differentiation between smell and flavour in 1812 and the enumeration of the four tastes (sweet, sour, bitter and salty) and the addition of umani (monosodium glutamate) as a fifth taste by the Japanese chemist Ikeda in 1907.
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Junqueira, Letícia Lima, Floriatan Santos Costa, Marcelo Franco, and Sandra Aparecida de Assis. "Stabilization by chemical preservatives of carboxymethyl cellulase from fungus Aspergillus niger produced by State Solid fermentation in fruit residues using chemical preservatives." In UNITING KNOWLEDGE INTEGRATED SCIENTIFIC RESEARCH FOR GLOBAL DEVELOPMENT. Seven Editora, 2023. http://dx.doi.org/10.56238/uniknowindevolp-054.

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The residues of fruticulture as acerola, guava, passion mango can be efficiently used to produce enzymes by Solid state fermentation. In this work we used these residues and filamentous fungus Aspergillus niger ATCC 1004 to obtain carboxymethyl cellulases (CMCase). The preservation of enzyme activity is a fundamental for provide commercial enzymes with good price and high enzyme activity. Three substances (sodium chloride, sodium benzoate and monosodium phosphate) were tested as enzyme activity preservative using a simplex-centroid mixture design was applied to obtain the better concentrations
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Bernardo, Desiree Rita Denelle, Natália Portes Thiago Pereira, Juliana Massami Morimoto, and Andrea Carvalheiro Guerra Matias. "DOES MONOSODIUM GLUTAMATE IMPROVE SALTY FLAVOR ACCEPTANCE OF MEAT FOOD PRODUTS?" In A Produção do Conhecimento nas Ciências da Saúde 2. Atena Editora, 2019. http://dx.doi.org/10.22533/at.ed.99919300426.

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Conference papers on the topic "Monosodium salt"

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Kang, Zhixin, Chengwu Zhong, Fen Wang, Yuanyuan Li, Hidetoshi Hirahara, and Kunio Mori. "Joining Property of EPDM Rubber/Cast Iron Adherend by Functional Polymeric Nanofilm." In 2007 First International Conference on Integration and Commercialization of Micro and Nanosystems. ASMEDC, 2007. http://dx.doi.org/10.1115/mnc2007-21549.

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Joining of rubbers to metals are mainly divided into indirect joining and direct joining. Indirect joining with adhesives is unsuitable for complicated shape components and many adhesives are bad for the environment, whereas direct joining without any adhesive can overcome those problems. Polymer plating of 6-diallylamino-1,3,5-triazine-2,4-dithiol monosodium salt was employed for the fabrication of nanoscale film on the surface of high ductile spheroidal-graphite cast iron. With the prepared nanofilm having the affinity to EPDM rubber, direct joining of EPDM rubber/cast iron with good peel pr
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Wang, Deguo, Yongzhen Wang, Fugang Xiao, and Aiping Wang. "A sensitive and rapid detection ofEscherichia coliO157 in raw milk by loop-mediated isothermal amplification combined with 4-(2-pyridylazo) resorcinol monosodium salt." In International Conference on Medical Engineering and Bioinformatics. WIT Press, 2014. http://dx.doi.org/10.2495/meb140311.

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Peters, T. B., M. R. Poirier, F. F. Fondeur, C. A. Nash, D. T. Hobbs, and S. D. Fink. "Separation of Fission Products and Actinides From Savannah River Site High-Level Nuclear Wastes." In ASME 2009 12th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2009. http://dx.doi.org/10.1115/icem2009-16174.

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Separation methods for the pretreatment of the liquid fraction of high-level nuclear waste (HLW) at the Savannah River Site (SRS) include solvent extraction for the separation of cesium and adsorption/ion exchange for the removal of strontium and alpha-emitting actinides. The solvent extraction process, referred to as Caustic Side Solvent Extraction or CSSX, uses a calixarene extractant in combination with phase modifiers in a hydrocarbon diluent. Monosodium titanate (MST), a hydrous metal oxide, is the baseline material for the removal of strontium and alpha-emitting radionuclides (principall
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Reports on the topic "Monosodium salt"

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Washington, A. L. II, T. B. Peters, and S. D. Fink. Interim salt disposition program macrobatch 6 tank 21H qualification monosodium titanate and cesium mass transfer tests. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1067482.

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Koopman, D. C., C. J. Martino, T. C. Shehee, and M. R. Poirier. Rheology Of MonoSodium Titanate (MST) And Modified Mst (mMST) Mixtures Relevant To The Salt Waste Processing Facility. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1093856.

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Fondeur, F., F. Pennebaker, and S. Fink. THE HYDROTHERMAL REACTIONS OF MONOSODIUM TITANATE, CRYSTALLINE SILICOTITANATE AND SLUDGE IN THE MODULAR SALT PROCESS: A LITERATURE SURVEY. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/1041520.

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