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Detailed Lubricant Market Segmentation Methods
Published in R. David Whitby, Lubricant Marketing, Selling, and Key Account Management, 2023
In retail markets, it is difficult to find examples of undifferentiated strategies. Even products such as salt and sugar, which were initially treated as commodities, are now highly differentiated. Consumers can purchase cooking salt, table salt, sea salt, rock salt, kosher salt, mineral salt, herbal or vegetable salts, iodised salt, salt substitutes and many more. Many types of sugar are available: cane sugar, beet sugar, raw sugar, white refined sugar, brown sugar, caster sugar, sugar lumps, icing sugar (also known as milled sugar), sugar syrup, invert sugar and a number of sugar substitutes. Each of these products is designed to meet the needs of specific market segments. For example, invert sugar and sugar syrup are sold to food manufacturers for use in the production of conserves, chocolates and baked goods. Retail customers buy refined sugar and brown sugar as sweeteners, while caster sugar and icing sugar are mainly used in home cooking.
Petroleum Wastewater
Published in Arun Kumar, Jay Shankar Singh, Microalgae in Waste Water Remediation, 2021
Salts like sodium or potassium chloride are found in petroleum wastewater. These could be naturally occurring in crude oil or often mixed into drilling fluid to avoid the reactions of crude oil with drilling fluid, that could lead to the formation of unnecessary compounds. This excess salt could have adverse effects on aquatic ecosystems.
Opportunities Ahead
Published in Ranadhir Mukhopadhyay, Victor J. Loveson, Sridhar D. Iyer, P.K. Sudarsan, Blue Economy of the Indian Ocean, 2020
Ranadhir Mukhopadhyay, Victor J. Loveson, Sridhar D. Iyer, P.K. Sudarsan
Salt and its products form an essential part of flavoring, preserving, and packaging food and fish commodities. Other than common salts, epsom, gypsum, and supplementary varieties of salts are also in demand in chemical and cosmetic industries. Innovations in salt research will further elevate the essentiality of various products. Since most of the IOR countries are provided with wider salt and mud plain areas, there could be greater scope of increased salt production for downstream industry needs.
Classification of thermoluminescence features of the natural halite with machine learning
Published in Radiation Effects and Defects in Solids, 2022
Dilek Toktamis, Mehmet Bilal Er, Esme Isik
Sodium chloride, or salt, is an ionic compound with the chemical formula NaCl, which represents the combination of sodium and chloride ions [8]. The basic structure is known as the halite or rock-salt crystal structure, and it can be present in a variety of other compounds. It can be interpreted as two interpenetrating face-centred cubic (fcc) lattices or as a face-centred cubic (fcc) lattice with a two-atom basis. It has wide bandgap energy that is about 8.5 eV [9]. NaCl is naturally crystallized from lakes, seawater mines as solid rock and also as saline groundwater. While impurities can affect the color spectrum of halite, defects within the crystal lattice are caused by the deep blue and violet colors, and bacteria from various algae cause the pink and peach colors of many dry lake halite specimens [10].
Treatment of a clay soil deposited in saline water by cement
Published in European Journal of Environmental and Civil Engineering, 2021
A. R. Estabragh, M. Kouchakzadeh, A. A. Javadi
Sodium chloride is an ionic compound with chemical formula NaCl showing a 1:1 ratio of sodium and chloride ions. Sodium chloride is the salt most responsible for the salinity of seawater. On average, seawater has a salinity of about 35 g/L. Local lakes in some countries are in hypersaline condition. For example, the salinity of Urmia Lake in the northwest of Iran has risen to more than 300 g/L (Eimanifar & Mohebbi, 2007). Large quantities of sodium chloride are used in many industrial processes as well as de-icing of roadways in sub-freezing weather where salt enters the soil and changes the properties of the soil. Review of the literature shows that up to now, the effect of high salinity on the behaviour of sediments has not been studied. On the other hand, the deposited soil in high salinity water may be used as construction material such as borrow area or foundation for buildings. In such projects, it is necessary to understand the behaviour of these soils and also improve the mechanical properties of them. Therefore, solutions of sodium chloride with concentrations of 40, 80 and 150 g/L were selected. The measured values of pH for these solutions are nearly the same as drinking water.
New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review
Published in Drying Technology, 2019
Abdulla Al Faruq, Min Zhang, Bhesh Bhandari, S.M. Roknul Azam, Mst. Husne Ara Khatun
The DPs of agro-products are also influenced by salt and sugar content. Salt content has a greater impact than sucrose content on DPs of fruits and vegetables. Wang et al.[50] reported that the addition of sucrose has no meaningful impact on the DPs at temperatures above 0 °C because of low ionic conductivity. In salty food, the dielectric constant decreased gradually with increasing salt, and the dielectric loss factor increased significantly by increasing salt and temperature.[50,51] Jiang et al.[52] also reported that the dielectric constant of Agaricus bisporus slices decreased with increasing salt content, whereas the loss factor increased with higher salt content. Salt is composed of sodium (positive) and chloride (negative) ions in dissociated form. The electric field will accelerate a particle in one direction and the oppositely charged particle in the other direction. When the particle collides with each other, they will impart kinetic energy into a product and agitate its molecules, which increases the temperature of the product.[53] It has been found that at a high salt concentration, the loss factor increased due to the lower viscosity and intensified mobility of the ions.[54] Sun et al.[55] reported a similar result: DPs gradually decreased at lower salt concentration and increased at a higher salt concentration with temperature.