Sulfur Dioxide
Applications in Foods, Beverages, and Pharmaceuticals
- 1st Edition - January 1, 1966
- Imprint: Pergamon
- Author: Louis C. Schroeter
- Language: English
- Paperback ISBN:9 7 8 - 1 - 4 8 3 1 - 6 9 8 5 - 9
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 8 5 6 6 - 8
Sulfur Dioxide discusses in detail the preparation and oxidation of sulfur dioxide. The book also covers the effect of the substance on organic and inorganic mixtures. The… Read more
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Request a sales quoteSulfur Dioxide discusses in detail the preparation and oxidation of sulfur dioxide. The book also covers the effect of the substance on organic and inorganic mixtures. The pharmaceutical application, safety, and effectiveness of the substance in the form of sulfites in food and beverage are comprehensively explained. A section of the book focuses on the physiological effects of sulfur dioxide in plants, animals, and humans. The book highlights the properties of sulfur dioxide in gaseous state and in aqueous solutions, with expanded section covering its ionic structure and spectral characteristics. Methods for determining trace amounts of sulfur dioxide in the atmosphere are summarized along with ways to identify the substance in complex mixtures such as food. The text is an excellent source of information about sulfur dioxide complexes and clathrates. The book will be a useful tool for pharmacists, scientists and chemists in the fields of medicine, and students doing research and experiment on the effect of sulfur dioxide on other compounds.
Contents
Foreword
Preface
Chapter 1—Preparation and Properties
I. Preparation
A. Laboratory Preparation
B. Sulfur Burning
C. Pyrite Roasting
D. Gypsum Reduction
E. Reduction of Sulfuric Acid
F. Preparation of Sulfurous Acid Salts
G. Thermal Decomposition of Sulfites and Pyrosulfites
II. Properties
A. Gaseous Sulfur Dioxide
B. Liquid Sulfur Dioxide
C. Solubility of Sulfur Dioxide in Nonaqueous Systems
D. Partition of Sulfur Dioxide between Water and Immiscible Solvents
E. Aqueous Sulfur Dioxide
F. Solution of Sulfurous Acid Salts
G. Ionization Constants
H. Ultraviolet Spectra
I. Fluorescence Spectra
J. Infrared Spectra and Molecular Constants
K. Raman Spectra
L. Rotational and Microwave Spectra
M. Mass Spectra and Shock Tube Studies
N. Electron Spin Resonance Data
O. Structure of Sulfite and Pyrosulfite Ions
P. Thermodynamic Properties and Solubilities of Sulfites
Q. Radioactive and O18 Labeled Sulfur Dioxide and Sulfites
References
Chapter 2—Oxidation of Sulfur Dioxide
I. Chamber Process for Sulfuric Acid Manufacture
II. Contact Process for Sulfuric Acid Manufacture
III. Atmospheric Oxidation of Sulfur Dioxide
IV. Sulfite Oxidation in Aqueous Systems
A. Theoretical Aspects
B. Metal Ion Catalysis
C. Oxygen Absorption Rates in Catalyzed Sulfite Systems
D. Thiosulfate Catalysis of Sulfite Oxidation
E. Inhibition of Aqueous Sulfite Oxidation
V. Potentiometric Determination of Sulfite Oxidation Rates
VI. Fermentor Evaluation by Oxygen Absorption Rates
VII. Miscellaneous Applications of Aqueous Sulfite Systems
References
Chapter 3—Inorganic Reactions, Complexes and Clathrates
I. Inorganic Reactions
A. Hydrogen Peroxide
B. Anodic Oxidation of Sulfurous Acid
C. Iodine
D. Chlorine
E. Iodate
F. Landolt Clock Reaction
G. Bromate
H. Chlorate
I. Permanganate, Chromate and Arsenate
J. Nitrites and Nitrogen Oxides
K. Nitroprussides and Cyanides
L. Ferric Ion
M. Selenious and Tellurous Acid
N. Manganese Oxides
O. Sodium
P. Zinc
Q. Sulfur
R. Sulfur Halides
S. Sulfides and the Wackenroder Reaction
T. Polythionates
II. Complexes and Clathrates
A. Inorganic Complexes
B. Organic Complexes
C. Gas Hydrates
D. Hydroquinone Clathrates
E. Phenol Clathrates
References
Chapter 4—Organic Reactions
I. Reactions with Carbonyl Compounds
A. Aliphatic and Alicyclic Carbonyl Compounds
B. Aromatic Carbonyl Compounds
C. Unsaturated Carbonyl Compounds
D. Sugars
E. Applications of the Bisulfite-Carbonyl Reaction
II. Reactions with Alkenes and Alkynes
III. Reaction with Aromatic Nitro Compounds—ThePiria Reaction
IV. Reaction with Benzyl Alcohols
V. The Bucherer Reaction
VI. Reaction with Disulfides
VII. The Strecker Reaction
A. Reaction with Halocarboxylic Acids and Esters
B. Bisulfite Reaction with Di- and Tri-halomethanes
C. Reaction with Trichloromethyl Sulfur Chloride
D. Reaction with Chloral Hydrate
E. Reaction with Alkylene Halides
F. Reaction with Aryl-substituted Alkyl Halides
VIII. Reaction with Aryl Halides
IX. Thiamine Reaction with Bisulfite
X. Oxidative Sulfonation of Phenols and Aniline
XI. Sulfomethylation
XII. Reaction of Sulfate Esters with Sulfite
XIII. Reactions with Diazo Compounds
XIV. Reactions of Sulfoxides and Sulfonyl Halides
XV. Sulfur Dioxide Reaction with Hydroxylamines and Grignard Reagents
XVI. Synthesis of á-Amino Sulfonic Acids
XVII. Miscellaneous "Name" Reactions
References
Chapter 5—Analytical
I. Atmospheric Monitoring
II. Iodometric Methods
III. Non-iodometric Oxidations
IV. Polarographic Methods
V. Colorimetry
VI. X-Ray and Optical Crystallography
VII. Ultraviolet Spectrophotometry
VIII. Infrared and Raman Spectrophotometry
IX. Chromatography
X. Qualitative Methods
XI. Special Methods for Foods
XII. Special Methods for Beverages
References
Chapter 6—Food and Beverage Applications
I. General Considerations
A. Introduction
B. Combinations of Sulfur Dioxide with other Antioxidants
C. Sulfite Distribution in Foods
D. Desulfitization
E. S02 Effect on Proteins
F. S02 Effect on Thiamine
G. S02 Effect on Sugars and other Carbonyl Constituents
H. S02 Effect on Enzymatic Browning
I. S02 Effect on Non-enzymatic Browning
II. Specific Applications
A. Meat, Fish and Milk
B. Fruits
C. Coconut
D. Sugared Fruits and Preserves
E. Cherries, Berries and Grapes
F. Sugars
G. Peppers and Tomatoes
H. Cabbage
I. Pumpkins and Squash
J. Beans and Peas
K. Root Vegetables
L. Flour and Starch
M. Corn and Ensilage
N. Citrus Juices
O. Cider
P. Grape Juice
Q. Wine
R. Beer
References
Chapter 7—Pharmaceutical Applications
I. General Considerations
II. Antioxidant Requirements in Solution Formulations
III. Air and Oxygen Solubility in Aqueous Systems
IV. Oxygen Adsorption by Solid Drugs
V. Antioxidant Requirements in Pharmaceutical Suspensions
VI. Special Problems with Plastic Containers and Rubber Closures
VII. Formulation pH and Buffer Capacity
VIII. Solubility of Sulfur Dioxide and Its Salts in Aqueous Systems
IX. Relative Reducing Power of Sulfurous Acid Salts
X. Sodium Chloride Equivalents and Iso-osmotic Values for Sulfurous Acid Salts
XI. Theoretical Aspects of Sulfite Antioxidant Activity
XII. Antioxidant Evaluation in Pharmaceutical Formulations
XIII. Detecting Sulfite Reactivity toward Formulation Components
XIV. The Unexpected Loss in Epinephrine Activity—An Example of a Drug-Bisulfite Reaction
XV. The Use of Model Compounds to define the Mechanism of a Drug-Bisulfite Reaction
XVI. New Preparative Reactions Revealed by Isolation and Characterization of Drug-Bisulfite Products
XVII. Kinetic and Mechanism Studies of Drug-Bisulfite Reactions define Stability of the system
XVIII. Knowledge of Drug-Bisulfite Reaction Mechanism permits Design of Appropriate Counter Measures
XIX. Specific Applications of Sulfite Antioxidants with Various Drugs
A. Sympathomimetic Amines
B. Sulfonamides
C. Antibiotics
D. Steroids
E. Miscellaneous Pharmacologic Agents
F. Vitamins
G. Local Anesthetics and Morphine
H. Heparin
References
Chapter 8—Toxicity
I. Government Regulations (U.S. and Foreign)
II. Plants
III. Animals
A. Inhalation
B. Topical
C. Oral
D. Parenteral
IV. Human
A. Inhalation
B. Topical
C. Oral
References
Author Index
Subject Index
- Edition: 1
- Published: January 1, 1966
- Imprint: Pergamon
- No. of pages: 356
- Language: English
- Paperback ISBN: 9781483169859
- eBook ISBN: 9781483185668
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