Explore chapters and articles related to this topic
Common Sense Emergency Response
Published in Robert A. Burke, Common Sense Emergency Response, 2020
Aluminum phosphide. Aluminum phosphide (AlP) is a binary salt. These salts have the specific hazard of giving off poisonous and pyrophoric phosphine gas when in contact with moist air, water, or steam. They will also ignite spontaneously on contact with air. This compound is composed of gray or dark yellow crystals and is a dangerous fire risk. Aluminum phosphide decomposes on contact with water and has a specific gravity of 2.85, which is heavier than water. The 4-digit identification number is 1397. The NFPA 704 designation is Health 4, Flammability 4, and Reactivity 2. The white section at the bottom of the diamond has a W with a slash through it, indicating water reactivity. Aluminum phosphide is used in insecticides, fumigants, and semiconductor technology.
Applied Chemistry and Physics
Published in Robert A. Burke, Applied Chemistry and Physics, 2020
Aluminum phosphide (AlP) is a binary salt. These salts have the specific hazard of giving off poisonous and pyrophoric phosphine gas when in contact with moist air, water or steam. They will also ignite spontaneously in contact with air. This compound is composed of gray or dark yellow crystals and is a dangerous fire risk. Aluminum phosphide decomposes when in contact with water and has a specific gravity of 2.85, which is heavier than water. The 4-digit identification number is 1397. The NFPA 704 designation is health—4, flammability—4 and reactivity—2. The white section at the bottom of the diamond has a “W” with a slash through it, indicating water reactivity. Aluminum phosphide is used in insecticides, fumigants and semiconductor technology.
Ozone based food preservation: a promising green technology for enhanced food safety
Published in Ozone: Science & Engineering, 2019
R. Pandiselvam, S. Subhashini, E.P. Banuu Priya, Anjineyulu Kothakota, S.V. Ramesh, S. Shahir
Awareness has been growing with regard to the safety of food and food products and in particular, the interference methods that are used to reduce and eliminate human pathogens not only from the fresh produce but also from the water used in food industries. The ozone-treated water can also be used in clean-in-place (CIP) systems including cleaning silos, filling machines, piping lines, homogenizers, and pasteurizers by directly injecting ozone into the network of the fluid processing system and circulating it for a stipulated time (O’Donnell et al. 2012). The other uses of ozone are disinfection of water pools and prevention of fouling of heat exchangers and cooling towers (Barry, Hristovski, and Westerhoff 2014; Jamil, Farooq, and Hashmi 2017; Ledakowicz et al. 2017; Pathapati et al. 2016; Schrank et al. 2017; Strittmatter, Yang, and Johnson 1996). At the moment, ozone technology is gradually replacing conventional sanitation and fumigation techniques including chlorine, steam or hot water, and pesticides (fumigation) like phosphine, aluminium phosphide, and methyl bromide. Moreover, a number of commercial food preservation industries in developed countries have started using ozone technology. This has been due to the rapid decomposition of ozone resulting in no residues on the treated fruits and vegetables. Hence, it could be a suitable technology for preserving products like fruits and vegetables that could be marketed under ‘‘organic’’ category (Karaca 2010).