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N-Chloropiperidine is a rare example of an organic chloramine. [5] Chloramine-T is often referred to as a chloramine, but it is really a salt (CH 3 C 6 H 4 SO 2 NClNa) derived from a chloramine. [6] Organic chloramines feature the NCl functional group attached to an organic substituent.
Chloramination is the treatment of drinking water with a chloramine disinfectant. [1] Both chlorine and small amounts of ammonia are added to the water one at a time which react together to form chloramine (also called combined chlorine), a long lasting disinfectant. Chloramine disinfection is used in both small and large water treatment plants.
Disinfection by-products (DBPs) are organic and inorganic compounds resulting from chemical reactions between organic and inorganic substances such as contaminates and chemical treatment disinfection agents, respectively, in water during water disinfection processes.
The amination of ammonia with chloramine to form hydrazine is an example of this mechanism seen in the Olin Raschig process: NH 2 Cl + NH 3 + NaOH → N 2 H 4 + NaCl + H 2 O. Chloramine electrophilically aminates itself in neutral and alkaline media to start its decomposition: 2 NH 2 Cl → N 2 H 3 Cl + HCl
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
Cleaning Product Tips Have a designated area where you keep all your cleaning products that aren't accessible to kids or pets. "Store your cleaners safely—keep them out of reach of children and ...
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted ...
Visibility is crucial in a healthy and organized kitchen. So, in addition to using clear containers, it's worth considering the placement of nutritious foods.