Journal articles: 'Sodium bicarbonate – Crystallization'

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Zhu, Yi, Paul Demilie, Perrine Davoine, Thierry Cartage, and Marie-Paule Delplancke-Ogletree. "Influence of calcium ions on the crystallization of sodium bicarbonate." Journal of Crystal Growth 275, no. 1-2 (February 2005): e1333-e1339. http://dx.doi.org/10.1016/j.jcrysgro.2004.11.168.

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Manners, Susan, Peter Galettis, and Paul de Souza. "Conditions causing gemcitabine crystallization." Journal of Oncology Pharmacy Practice 17, no. 4 (September 21, 2010): 395–99. http://dx.doi.org/10.1177/1078155210385033.

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Introduction. Intravesical delivery of chemotherapy agents is used very commonly for the treatment of superficial bladder cancer. We recently completed a phase II study of intravesical gemcitabine in which an alkaline adjusted gemcitabine preparation was used initially, based on very early phase I studies. However, crystallization was noted in some of the pre-prepared syringes, which prompted us to investigate the conditions under which gemcitabine crystallized. Methods. Gemcitabine was prepared in syringes in triplicate and conditions were varied with respect to pH, temperature, and duration. Samples were observed for up to 48 h for the development of crystallization. High-performance liquid chromatography analysis of gemcitabine concentrations was undertaken for all samples. Results. Crystallization of gemcitabine was favored under conditions of bicarbonate treatment and lowering of temperature. However, the process was reversible, as demonstrated by recovery of gemcitabine concentrations in samples brought back to room temperature. Crystallization resulted in reduction of gemcitabine concentrations in the pre-prepared syringes. Conclusions. Gemcitabine solutions may be associated with crystallization if the native pH is increased with the addition of sodium bicarbonate, and samples are stored in a cold environment.

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Sun, Weiwei, Qiaoqiao Liu, Guihong Lin, Jian Zhou, Liangliang Huang, and Chang Liu. "Crystallization of Sodium Bicarbonate in the Presence of Trace Amounts of HPMA." ChemistrySelect 6, no. 9 (March 2021): 2184–88. http://dx.doi.org/10.1002/slct.202100234.

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Porokhnia, Mykola, Musii Tseitlin, Svitlana Bukhkalo, Vladimir Panasenko, and Tetiana Novozhylova. "Defining features in the kinetics of sodium carbonate-bicarbonate solution carbonization and the quality of the resulting sodium bicarbonate crystals." Eastern-European Journal of Enterprise Technologies 4, no. 10(112) (August 30, 2021): 38–44. http://dx.doi.org/10.15587/1729-4061.2021.239157.

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This paper reports a study into the influence of temperature and gas consumption on the carbonization kinetics (saturation with carbon dioxide) of sodium carbonate-bicarbonate solution. The study also examined the quality and speed of crystal formation in this process. This research is predetermined by the environmental problems faced by modern enterprises that produce purified sodium bicarbonate – an insufficient degree of carbonization and, as a result, excessive air pollution with carbon dioxide, which did not participate in the reaction during the process. This study addresses these particular issues. As a result of using specialized laboratory equipment, it was found that an increase in the absorbent temperature from 79 to 85 °C leads to a decrease in the maximum degree of carbonization of the solution from 64 to 59 %. In contrast, the quality of the resulting sodium bicarbonate crystals improves but only in the range from 79 to 82 °C. With a further increase in temperature, the quality stabilizes. It is shown that the carbonization rate increases with increasing specific consumption of the absorbent (carbon dioxide) and is characterized by a negative correlation with the value of oversaturation of the absorbent in terms of NaНCO3. The quality of sodium bicarbonate crystals decreases with increasing gas velocity. Thus, it was reasonable to assume that the established dependence of the kinetics of carbonization of Na2CO3 and NaНCO3 solution on the gas velocity in the apparatus is explained by the inhibition of СО2 absorption, which is caused by the diffusion resistance of sodium bicarbonate crystallization. To improve the quality of crystals and the productivity of carbonization by reducing the supersaturation in terms of NaНCO3, it is recommended to introduce a seed crystal in the zone of binding of crystals in the carbonization columns.

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Zhu, Yi, Benoît Haut, Veronique Halloin, and Marie-Paule Delplancke-Ogletree. "Investigation of crystallization kinetics of sodium bicarbonate in a continuous stirred tank crystallizer." Journal of Crystal Growth 282, no. 1-2 (August 2005): 220–27. http://dx.doi.org/10.1016/j.jcrysgro.2005.05.004.

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Abdel-Rahman, Zaid, and Zeyad Abdullah. "Utilization of CO2 in Flue Gas for Sodium Bicarbonate Production in a Bubble Column." Tikrit Journal of Engineering Sciences 26, no. 2 (May 3, 2019): 28–38. http://dx.doi.org/10.25130/tjes.26.2.05.

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Utilization of CO2 in flue gases for the production of sodium bicarbonate is an environmentally friendly process. A mathematical model was constructed for the design and simulation of utilizing a low concentration CO2 (2-18%) in flue gas to produce sodium bicarbonate in a bubble column reactor. The model is based on the mass balance equations for three phases (gas, liquid, and solid). Danckwerts theory for mass transfer from the gas phase to the liquid phase coupling with chemical reaction, and crystallization mechanism was used. The effect of process variables; gas molar velocity or flux (G=2.5-10 mole/m2.s), liquid mass flow rate (mL=2800-3400 kg/h), sodium bicarbonate concentration (x1=0.04-0.1), CO2 gas mole fraction (y=0.02-0.18), column height (h=11-33 m), and column diameter (dR=1-3 m) on the objective variables; solid molar velocity (S), CO2 conversion, precipitation zone height (Zi), and crystal size distribution (CSD) were studied. The conversion of CO2 varied from 34% to 71% whereas the particle size range varied from 0 to 400 μm. The particle size range and the CO2 absorption efficiency of about 50% for 20 m column height are in agreement with the literature.

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Gerard, A., H. Muhr, E. Plasari, D. Jacob, and C. E. Lefaucheur. "Effect of calcium based additives on the sodium bicarbonate crystallization in a MSMPR reactor." Powder Technology 255 (March 2014): 134–40. http://dx.doi.org/10.1016/j.powtec.2013.08.009.

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Gromova, S. N., N. A. Guzhavina, E. A. Falaleeva, E. P. Kolevatykh, А. V. Elikov, and S. B. Petrov. "Comprehensive study of the toothpaste containing fluoride and 67% aqueous sodium bicarbonate solution." Parodontologiya 26, no. 2 (June 30, 2021): 137–43. http://dx.doi.org/10.33925/1683-3759-2021-26-2-137-143.

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Relevance. A wide variety of oral care products is available nowadays. Sometimes aggressive advertising rather than doctor’s advice determines our patients’ choice. In our research, we provide evidence of the clinical use of toothpaste containing fluoride and sodium bicarbonate.Materials and methods. During four weeks, we followed up a group of students who used the toothpaste containing 1400 ppm fluoride and 67% aqueous sodium bicarbonate solution. The clinical, biochemical and microbiological tests and saliva crystallization score assessed the characteristics stated by the manufacturer.Results. The statistically significant correlation between all studied criteria is evidence of the effectiveness of the toothpaste. In addition to the significant remineralization and antiplaque effect, biochemical and microbiological tests confirmed the anti-inflammatory effect of the toothpaste. An immediate cleaning effect was observed after the first brushing as well as in long-term use.Conclusion. Improvement of oral hygiene indices and reduction of periodontal inflammation confirmed the successful result of the comprehensive treatment of chronic gingivitis.

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Кукин, Михаил, and Mikhail Kukin. "Import-Substituting Food Additive E316 (Sodium Isoascorbate): Production Patterns." Food Processing: Techniques and Technology 48, no. 4 (February 13, 2019): 39–47. http://dx.doi.org/10.21603/2074-9414-2018-4-39-47.

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Sodium isoascorbate is one of the most popular antioxidants in food industry. Russia imports it from abroad. Thus, import substitution requires a thorough research into the patterns of isoascorbate technology production and development. The mass fraction of the main substance in the solution and crystals of the target product was determined by iodometric titration. It was established that the rate of oxidative degradation of sodium isoascorbate solutions is from 0.01%/h at 25°C to 0.80%/h at 82°C, depending on the temperature and duration of the process, as well as contact with metal and oxygen of the air. The experiment substantiated the choice of metal equipment and the temperature limit of 60°C. The equivalent pH values during the interaction of isoascorbic acid solutions with sodium hydroxide, carbonate, and sodium bicarbonate solutions were 7.5, 7.0, and 5.6, respectively. The author also defined the influence of equilibrium concentrations of aqueous solutions of isoascorbic acid and sodium isoascorbate on temperature. The optimal method was to add a solution of sodium hydroxide into a solution of isoascorbic acid with a ratio between the masses of sodium hydroxide solution, crystalline isoascorbic acid, and prepared water, respectively, 1:2.11:6.13. The solution obtained at such ratios had a supersaturation coefficient of 1.05 at a temperature of 60°C. The experiment revealed the time required to establish equilibrium in the crystallizing system and the dependence of the solubility of sodium isoasorbate on the mass fraction of ethyl alcohol in solution. It was proposed to separate the target product from the solution by isohydric crystallization followed by isothermal crystallization, followed by washing the crystals with ethyl alcohol. According to the proposed technology, sodium isoascorbate was obtained with a mass fraction of the basic substance of at least 99.0%. The obtained data can be used in the development of industrial technology for the production of sodium isoascorbate.

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Kerui, Yang, Zhang Caiwen, and Liu Zhigang. "The influence of calcium lignosulphonate–sodium bicarbonate on the status of ettringite crystallization in fly ash cement paste." Cement and Concrete Research 32, no. 1 (January 2002): 51–56. http://dx.doi.org/10.1016/s0008-8846(01)00628-7.

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Asplin, J. R., N. S. Mandel, and F. L. Coe. "Evidence of calcium phosphate supersaturation in the loop of Henle." American Journal of Physiology-Renal Physiology 270, no. 4 (April 1, 1996): F604—F613. http://dx.doi.org/10.1152/ajprenal.1996.270.4.f604.

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We have used published rat micropuncture data to construct a matrix of ion concentrations along the rat nephron. With an iterative computer model of known ion interactions, we calculated relative supersaturation ratios in all nephron segments. The collecting ducts and urine showed expected supersaturation with stone-forming salts. Fluid in the thin segment of the loop of Henle may be supersaturated with calcium carbonate and calcium phosphate under certain conditions. Because calculations cannot predict the actual course of crystallization, we made solutions to mimic, in vitro, presumed conditions in the loop of Henle. The solid phases that formed were analyzed by X-ray powder diffraction, electron microprobe, and infrared spectroscopy. All samples were identified as poorly crystallized or immature apatite. The descending limb of Henle's loop creates a unique condition as it extracts water but not sodium, bicarbonate, calcium, or phosphate, giving a calcium concentration at the bend of 3 mM, pH 7.4, and a phosphate concentration that varies from 0.8 to 48 mM, depending on parathyroid hormone and dietary phosphate. We conclude that conditions in the thin segment potentially could create a solid calcium phosphate phase, which may initiate nucleation of calcium oxalate salts in the collecting ducts, potentiating nephrolithiasis and nephrocalcinosis.

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Ni’mah, Miftahul Wahidatun, Diah Dwi Lestari, Ayuni Rizma Maulida, and Umar Hafidz Asy'ari Hasbullah. "Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets." International Journal of Advance Tropical Food 3, no. 1 (September 26, 2021): 35–43. http://dx.doi.org/10.26877/ijatf.v3i1.9349.

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Coffee is one of Indonesia's leading plantation commodities, which is ranked third in the world. Currently, coffee-based drinks have become a lifestyle in the millennial era. The high interest in coffee affects the economy of the community. Various efforts were made to further encourage the level of coffee consumption, especially in the form of beverages. On the other hand, it is necessary to diversify the product by highlighting the technology side, such as making effervescent which is easier, more practical, and can be enjoyed directly with cold water. Effervescent is known as a product that can cause gas bubbles as a result of the reaction of acids and bases when dissolved in water. The resulting gas bubbles are carbon dioxide which gives a sparkling effect (a taste sensation like sparkling water). The use of coffee as an effervescent raw material is related to its taste, bioactive compounds, and antioxidants. Coffee extract powder can be made from robusta and arabica coffee roasted at medium level with low-temperature crystallization, spray drying, freeze drying, and vacuum drying. Other materials that need to be added such as acid sources, bases, fillers, and binders can affect the effervescent characteristics such as tablet hardness, moisture content, hygroscopicity, and dissolution time. The recommended composition is citric acid, sodium bicarbonate, dextrin, and PVP (Polyvinilpyrrolydone).

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MALEC, LAURA S., RICARDO A. LLOSA, and MARÍA S. VIGO. "Sugar formulation effect on available lysine content of dulce de leche." Journal of Dairy Research 66, no. 2 (May 1999): 335–39. http://dx.doi.org/10.1017/s0022029999003416.

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Dulce de leche is a dairy-based confectionery product, widely consumed in Argentina and other Latin American countries as filling or topping for desserts, cakes and biscuits (Hansen, 1978; Bouzas, 1997). It is prepared by heat concentration of whole milk with added sucrose until it reaches 700 g total solids/kg dulce de leche. Sucrose is usually partly replaced by other sugars (not more than 400 g/kg of total sugars added according to Normas Mercosur, 1996) to avoid crystallization. Sodium bicarbonate is added to prevent coagulation of proteins as the pH of the mixture decreases and the isoelectric pH of proteins increases during heating.Maillard browning is the main reaction of milk proteins during the manufacture of dulce de leche. This results in an attractive flavour and colour, but also leads to less desirable changes, such as loss of nutritional value and formation of toxic compounds (Rizzi, 1994; Friedman, 1996a). The natural reactants are free amino groups of milk proteins and lactose. However, as the addition of other reducing sugars is an accepted practice, the consequences may be quite different depending on the formulation used. In addition, other reactions leading to crosslinkages between protein chains contribute to the reduction in nutritional value (Mauron, 1990; Friedman, 1996b; Finot, 1997). The reduction of nutritional quality of milk proteins is attributed to the lower digestibility and the biological inactivation or destruction of essential amino acids. Lysine is the essential amino acid most affected as its free ε-amino group is very reactive (Hurrell, 1990; Mauron, 1990; Finot, 1997).Several studies have investigated the physical and rheological characteristics (Pauletti et al. 1984, 1996), sensory properties (Sabioni et al. 1984; Buera et al. 1990; Hough et al. 1990), sugar composition and microbiological stability (Ferramondo et al. 1984) of dulce de leche. However, there is little information about the loss in available lysine during manufacture (Pavlovic et al. 1994).The aim of this study was to examine the effects of the nature and quantity of various sugars commonly used in the manufacture of dulce de leche on the loss of available lysine.

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Bonfim-Rocha, Lucas, André Batista Silva, Sérgio Henrique Bernardo de Faria, Marcelo Fernandes Vieira, and Marcos de Souza. "Production of Sodium Bicarbonate from CO2 Reuse Processes: A Brief Review." International Journal of Chemical Reactor Engineering, October 31, 2019. http://dx.doi.org/10.1515/ijcre-2018-0318.

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Abstract Research activities discuss about the global environmental impacts of carbon dioxide (CO2) emissions. Government authorities and international conferences aim to reduce greenhouse gas emissions and encourage the development of sustainable processes using renewable sources. In order to reduce emissions from the industrial sector, CO2 capture and reuse as a raw material in the production of marketable products have encouraged the development of technologies. Among many possible chemical products manufactured from CO2, sodium bicarbonate appears in this context as an important compound in the chemical, food, textile and pharmaceutical industries. Then, the main objective of this work was to carry out a bibliographical review of the main production processes available in the literature for synthesis of sodium bicarbonate and the main chemical reactions involved in the crystallization reactor. Regarding to the processes, soda ash carbonation from trona, the Solvay process and the sodium sulfate route were assessed and compared. Among the main raw materials used in the production process of sodium bicarbonate, sodium chloride is presented as most economically feasible while sodium carbonate and sodium sulfate are indicated as the most environmentally viable alternatives. Beyond, the global processes were presented for each route discussing advantages and disadvantages for the separation and purification steps required after the reaction. It is notable that the main raw material is sodium chloride due to its easy possibility of obtaining, from seawater, and large availability for applications at the food industry. Indeed, the production of sodium bicarbonate by means of the Solvay process was the route that presented the best results regarding to the technology development and economic cost. Use of sodium sulfate as raw material has proved to be a possible route, besides presenting numerous advantages such as production of valuable byproducts. However, this route may be not totally viable compared to conventional routes due to the complexity of products separation and purification. The review showed that there is a lack in the scientific literature regarding to the development of studies evaluating sodium bicarbonate crystallization and purification in a cost effective and technical detailed approach.

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Doxsee, Kenneth M., and Robin L. Saulsbery. "Phase-Selective Synthesis of Calcium Carbonate Polymorphs." MRS Proceedings 489 (1997). http://dx.doi.org/10.1557/proc-489-161.

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AbstractThrough the use of solubilizing agents, simple salt metathesis reactions may be translated from aqueous solution to the milieu of organic solvents. When applied to the crystallization of calcium carbonate through the reaction of calcium chloride with sodium bicarbonate in “complexation-mediated” crystallization leads to the selective formation of a metastable phase, vaterite, rather than to calcite, the phase obtained from aqueous solution. Impacts on the formation of the third anhydrous phase of calcium carbonate, aragonite, are also noted. These studies suggest an additional mechanism whereby Nature may control the morphology and phase of the calcium carbonate biominerals.

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Wylock, Christophe E., Aurélie Larcy, Thierry Cartage, and Benoît Haut. "Compartmental Modeling of an Industrial Column." Chemical Product and Process Modeling 4, no. 5 (September 23, 2009). http://dx.doi.org/10.2202/1934-2659.1386.

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The industrial production of refined sodium bicarbonate is realized in large-scale bubble columns, called the BIR columns. Several complex phenomena exist in these columns, such as three-phase flow, gas-liquid mass transfer of CO2, and crystallization. This work deals with the development of an operational BIR column model using the compartmental modeling approach. It is fed by previous works and current studies. A parametric sensitivity analysis is realized to identify the more important modeling parameters and to point the future research that have to be performed. Some simulations results are presented for typical operating conditions of an industrial column.

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Journal articles on the topic 'Sodium bicarbonate – Crystallization'

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