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Related Concept Videos

Ionic Strength: Effects on Chemical Equilibria01:19

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The addition of an inert ionic compound increases the solubility of a sparingly soluble salt. For example, adding potassium nitrate to a saturated solution of calcium sulfate significantly enhances the solubility of calcium sulfate. Le Châtelier's principle cannot predict this shift in the equilibrium. Instead, this could be explained in terms of changes in the effective concentration of the ions in solution in the presence of added inert salt.
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An element composed of atoms that readily lose electrons (a metal) can react with an element composed of atoms that readily gain electrons (a nonmetal) to produce ions through complete electron transfer. The compound formed by this transfer is stabilized by the electrostatic attractions (ionic bonds) between the oppositely charged ions.
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When atoms gain or lose electrons to achieve a more stable electron configuration they form ions. Ionic bonds are electrostatic attractions between ions with opposite charges. Ionic compounds are rigid and brittle when solid and may dissociate into their constituent ions in water. Covalent compounds, by contrast, remain intact unless a chemical reaction breaks them.
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Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
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Solubility equilibria are established when the dissolution and precipitation of a solute species occur at equal rates. These equilibria underlie many natural and technological processes, ranging from tooth decay to water purification. An understanding of the factors affecting compound solubility is, therefore, essential to the effective management of these processes. This section applies previously introduced equilibrium concepts and tools to systems involving dissolution and precipitation.
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Calcium is an essential signaling molecule required for various cellular functions. Calcium pumps and ion channels on cell and organellar membranes, such as those on the endoplasmic reticulum (ER), regulate calcium concentrations inside the cell. They remain closed, keeping the cytosolic calcium levels low at a resting state.
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Calcium Carbonate Formation in the Presence of Biopolymeric Additives
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Effects of CaCl

Chaoye Wang1,2,3, Mengjie Ma1,2,3, Yabo Wei1,2,3

  • 1School of Food Science and Technology, Shihezi University, Shihezi 832003, China.

Foods (Basel, Switzerland)
|June 10, 2023
PubMed
Summary
This summary is machine-generated.

Calcium chloride (CaCl2) enhances low-salt surimi gel for 3D printing. Adding 1.5 g/100 g CaCl2 improves texture, stability, and water-holding capacity, creating healthier surimi products.

Keywords:
3D printinggel propertyproduct qualitysalt substitutesurimi gel

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Developing low-salt surimi products is crucial for public health.
  • Traditional surimi processing relies on high salt content for gelation and texture.
  • 3D printing offers novel processing methods for surimi-based foods.

Purpose of the Study:

  • To investigate the impact of calcium chloride (CaCl2) on the 3D printing quality of low-salt surimi gel.
  • To determine the optimal CaCl2 concentration for improved surimi gel properties.
  • To explore the underlying mechanisms of CaCl2's effect on surimi gel structure and water distribution.

Main Methods:

  • Low-salt surimi gels were prepared with varying CaCl2 concentrations (0-2.0 g/100 g).
  • Rheological properties and 3D printing performance were evaluated.
  • Chemical structure, interactions, water distribution, and microstructure were analyzed.

Main Results:

  • Surimi gel with 1.5 g/100 g CaCl2 exhibited optimal 3D printing characteristics, including smooth extrusion, self-support, and stability.
  • CaCl2 addition enhanced water-holding capacity and mechanical strength (gel strength, hardness, springiness).
  • An ordered 3D network structure formed, limiting water mobility and promoting hydrogen bonds.

Conclusions:

  • Calcium chloride effectively replaces salt in low-salt surimi gels for 3D printing.
  • Optimized CaCl2 levels yield surimi products with desirable printing performance and sensory attributes.
  • This research provides a foundation for developing healthier, nutritious 3D-printed surimi foods.