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It is also used as an anticoagulant for laboratory testing, in that blood samples are collected into sodium citrate-containing tubes for tests such as the PT (INR), APTT, and fibrinogen levels. Sodium citrate is used in medical contexts as an alkalinizing agent in place of sodium bicarbonate, [2] to neutralize excess acid in the blood and urine ...
Cottonseed oil – a major food oil, often used in industrial food processing. Cress – Crocetin – color; Crocin – color; Crosslinked Sodium carboxymethylcellulose – emulsifier; Cryptoxanthin – color; Cumin – Cumin oil/Black seed oil – used as a flavor, particularly in meat products. Also used in veterinary medicine. Cupric sulfate ...
Trisodium citrate is a chemical compound with the molecular formula Na 3 C 6 H 5 O 7. It is sometimes referred to simply as "sodium citrate", though sodium citrate can refer to any of the three sodium salts of citric acid. It possesses a saline, mildly tart taste, and is a mild alkali.
Organic acids are used in food preservation because of their effects on bacteria. The key basic principle on the mode of action of organic acids on bacteria is that non-dissociated (non-ionized) organic acids can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria that we call pH-sensitive , meaning ...
Sodium citrate/sodium lauryl sulfoacetate/glycerol sold under the brandname Microlax and Micolette Micro enema, among others, is a small tube of liquid gel that is used to treat constipation. [ 1 ] The main active ingredients are sodium lauryl sulfoacetate (0.90% w/v ), sodium citrate (9.0% w/v ) and glycerol .
Scheidt says there are many ways to reduce sodium in your diet, including prioritizing fresh produce, utilizing herbs and spices for flavor instead of salt, limiting processed foods and cooking at ...
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
The use of nitrites in food preservation is highly controversial [22] due to the potential for the formation of nitroso-compounds such as nitrosamines, N-nitrosamides and nitrosyl-heme. [citation needed] When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines.