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The sulfite ion is the conjugate base of bisulfite. Although its acid (sulfurous acid) is elusive, [1] its salts are widely used. Sulfites are substances that naturally occur in some foods and the human body. They are also used as regulated food additives. [2] When in food or drink, sulfites are often lumped together with sulfur dioxide. [3]
Solutions of bisulfite are typically prepared by treatment of sulfur dioxide with aqueous base: [3] SO 2 + OH − → HSO − 3. HSO − 3 is the conjugate base of sulfurous acid, (H 2 SO 3). HSO − 3 is a weak acidic species with a pK a of 6.97. Its conjugate base is sulfite, SO 2− 3: HSO − 3 ⇌ SO 2− 3 + H +
Sodium bisulfite (or sodium bisulphite, sodium hydrogen sulfite) is a chemical mixture with the approximate chemical formula NaHSO 3.Sodium bisulfite is not a real compound, [2] but a mixture of salts that dissolve in water to give solutions composed of sodium and bisulfite ions.
Sodium metabisulfite, despite not being flammable, decomposes in 150 °C of heat releasing toxic gasses when decomposed. It is corrosive when dissolved in water. Some people who are sulfite sensitive may experience an allergic reaction to sodium meta bisulfite, sometimes severe, resulting in labeling requirements for food safety. [20]
Ultrafiltration can also be used to separate lignosulfonates from the spent pulping liquid. [1] A list of CAS numbers for the various metal salts of lignosulfonate is available. [4] The electrophilic carbocations produced during ether cleavage react with bisulfite ions (HSO 3 −) to give sulfonates. R-O-R' + H + → R + + R'OH R + + HSO 3 − ...
About 2.2:1 is the ratio (by weight) for compounding sulfur and quicklime; this makes the highest proportion of calcium pentasulfide. If calcium hydroxide (builders or hydrated lime) is used, an increase by 1/3 or more (to 115 g/L or more) might be used with the 192 g/L of sulfur. If the quicklime is 85%, 90%, or 95% pure, use 101 g/L, 96 g/L ...
High pressure can be used to disable harmful microorganisms and spoilage enzymes while retaining the food's fresh appearance, flavor, texture and nutrients. By 2005, the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold. [35]
They grow chemolithoautotrophically on molecular hydrogen, elemental sulfur and CO 2. [40] The use of sugars, peptides, organic acids or alcohols are not required in either the absence nor presence of sulfur. They rarely use sulfite and colloidal sulfur as electron acceptors. Sulfate, thiosulfate, nitrate, fumarate and ferric iron are not used.