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Tin(II) chloride, also known as stannous chloride, is a white crystalline solid with the formula Sn Cl 2. It forms a stable dihydrate, but aqueous solutions tend to undergo hydrolysis, particularly if hot. SnCl 2 is widely used as a reducing agent (in acid solution), and in electrolytic baths for tin-plating.
This observation led, for example, the Food Standards Agency in the UK to propose upper limits of 200 mg/kg. [3] A study showed that 99.5% of the controlled food cans contain tin in an amount below that level. [4] However, un-lacquered tin cans with food of a low pH, such as fruits and pickled vegetables, can contain elevated concentrations of ...
Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) [1] As filter feeders, these shellfish may accumulate toxins produced by microscopic organisms, such as cyanobacteria, diatoms and dinoflagellates.
PSP affects those who come into contact with the affected shellfish by ingestion. [1] The toxins responsible for most shellfish poisonings—mainly saxitoxin, although several other toxins have been found, such as neosaxitoxin and gonyautoxins I to IV—are water-insoluble, and heat- and acid-stable.
The recall was initiated voluntarily in October by Acme Smoked Fish Corp., a company that provides smoked salmon to Costco under the warehouse store’s Kirkland Signature brand.. Acme Smoked Fish ...
Fish acute toxicity syndrome (FATS) is a set of common chemical and functional responses in fish resulting from a short-term, acute exposure to a lethal concentration of a toxicant, a chemical or material that can produce an unfavorable effect in a living organism. [1]
Tin(IV) chloride, also known as tin tetrachloride or stannic chloride, is an inorganic compound of tin and chlorine with the formula SnCl 4. It is a colorless hygroscopic liquid , which fumes on contact with air.
Canned or tinned fish are food fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food , and provides a typical shelf life ranging from one to five years.