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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 ...
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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.
Benedict's reagent (often called Benedict's qualitative solution or Benedict's solution) is a chemical reagent and complex mixture of sodium carbonate, sodium citrate, and copper(II) sulfate pentahydrate. [1] It is often used in place of Fehling's solution to detect the presence of reducing sugars and other reducing substances. [2]
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.