ʻO ka wehewehe pōkole:
Helu CAS: 6155-57-3
Huina molekala: C7H8NNaO4S
Kaumaha molekula: 225.19
Hoʻolālā kemika:
| ʻIke Kumu | |
| inoa huahana | ʻO ka sodium saccharin |
| Papa | Papaʻai |
| Ka nana aku | Pauda Crystal Keʻokeʻo |
| Hoʻāʻo | 99% |
| Ola ola | 2 makahiki |
| Hoʻopili | 1kg / ʻeke 25kg / pahu |
| Kūlana | Mālama ʻia ma kahi maloʻo, ʻoluʻolu, a me ka malu me ka ʻeke kumu, pale i ka makū, mālama i ka lumi wela. |
He aha ka Saccharin sodium?
Ua hana mua ʻia ʻo Sodium Saccharin i ka makahiki 1879 e Constantin Fahlberg, ʻo ia ka mea hoʻokalakupua e hana ana i nā derivatives tar lanahu ma ka Johns Hopkins Univers Sodium Saccharin.It he aniani keʻokeʻo a i ʻole ka mana me ka ʻono ʻono a liʻiliʻi paha, hiki ke hoʻoheheʻe ʻia i ka wai.
ʻOi aku ka ʻono o ka Sodium Saccharin ma kahi o 500 mau manawa ma mua o ke kō.Itpaʻa i ka waiwai kemika, me ka ʻole o ka fermentation a me ka loli o ke kala.
No ka hoʻohana ʻana ma ke ʻano he mea ʻono hoʻokahi, ʻono ʻo Sodium Saccharin i kahi ʻawaʻawa iki. ʻO ka maʻamau ka Sodium Saccharin e ʻōlelo ʻia e hoʻohana pū me nā mea ʻono ʻē aʻe a i ʻole nā mea hoʻoponopono acidity, hiki ke uhi pono i ka ʻono ʻawaʻawa.
Ma waena o nā mea ʻono a pau i ka mākeke o kēia manawa, lawe ʻo Sodium Saccharin i ke kumukūʻai haʻahaʻa haʻahaʻa i helu ʻia e ka ʻono ʻāpana.
I kēia manawa, ma hope o ka hoʻohana ʻana i ka māla meaʻai ma mua o 100 mau makahiki, ua hōʻoia ʻia ʻo Sodium Saccharin e palekana no ka ʻai kanaka i loko o kona palena kūpono.
Ka hoʻohana ʻana i ka sodium Saccharin
Hoʻohana ka ʻoihana meaʻai i ka sodium saccharine ma ke ʻano he mea hoʻohui i nā huahana like ʻole.
Hoʻohana ʻia ʻo Sodium saccharine ma ke ʻano he mea ʻono a me ka stabilizer i nā ʻano meaʻai a me nā mea inu.
Hoʻohana ʻia nā mea ʻai palaoa i ka sodium saccharin e ʻono i nā mea i kālua ʻia, nā berena, nā kuki a me nā muffins.
Hoʻohana nā mea inu meaʻai momona a me nā sodas i ka sodium saccharin no ka mea hiki ke hoʻoheheʻe ʻia i ka wai. ʻO nā huahana ʻē aʻe i loaʻa ka sodium saccharin, ʻo ia ka marzipan, ka ʻono, ka ʻono a me ka ʻono huaʻai, nā jams/jellies a me ka ice cream.
Waihona
Paʻa ka sodium saccharin ma lalo o ke ʻano maʻamau o nā kūlana i hoʻohana ʻia i nā ʻano hana. Aia wale nō ke ʻike ʻia i kahi wela kiʻekiʻe (125 ℃) ma kahi pH haʻahaʻa (pH 2) no ka hola 1 ʻoi aku ka nui o ka decomposition. ʻO ka papa 84% ka ʻano paʻa loa o ka sodium saccharin no ka mea e maloʻo hou ke ʻano 76% ma lalo o nā kūlana ambient. Hiki ke ho'oma'ema'e 'ia e ka autoclave nā ho'onā no ka injection.
Pono e mālama ʻia ka saccharin sodium i loko o kahi pahu paʻa i kahi maloʻo.
