how to make calcium acetate
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Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive (E333), usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also used as a water softener because the citrate ions can chelate unwanted metal ions. Calcium citrate is also found in some dietary calcium supplements (e.g. Citracal). Calcium makes up 21% of calcium citrate by weight.
Calcium citrate is an odorless white powder soluble in cold water.
Like citric acid, calcium citrate has a sour taste. Like other salts, however, it also has a salty taste. For this reason, citrates such as sodium and calcium citrate are commonly known as sour salt. This should not be confused with the product commonly found in grocery stores labled as "sour salt," which is simply powdered citric acid (which only resembles salt superficially).
Calcium citrate is an intermediate in the isolation of citric acid from the fermentation process by which citric acid is produced industrially. The citric acid in the broth solution is neutralized by calcium hydroxide, precipitating insoluble calcium citrate. This is then filtered off from the rest of the broth and washed to give clean calcium citrate.
The calcium citrate thus produced may be sold as-is, or it may be converted to citric acid using dilute sulfuric acid.
In many individuals, Bioavailability of calcium is found to be equal to that of the cheaper calcium carbonate. However, alterations to the digestive tract may change how calcium is digested and absorbed. According to recent research into calcium absorption after gastric bypass surgery, calcium citrate may have improved bioavailability over calcium carbonate in Roux-en-Y gastric bypass patients who are taking calcium citrate as a dietary supplement after surgery. This is mainly due to the changes related to where calcium absorption occurs in the digestive tract of these individuals.
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Answers:I have a book that says use 9 parts ethyl alcohol (you could use denatured) to one part Calcium Acetate saturated solution. The keys are saturated Calcium acetate, and at least 95 % alcohol. You have to add a lot of calcium acetate to water to saturate it. I have done this, and it did work, so keep trying.
Answers:Don't worry too much about the 3H20 hydrate in your total water volume it is very little. If you are making one liter of 0.5mM of each sodium acetate and acetic acid then look up the M.W. of each, and weigh out 0.5mmole of each. You do need to include the hydrate in your M.W. of Sodium Acetate since one molecule of the hydrate will contain one molecule of Sodium Acetate.
Answers:Ca is +2 Acetate is -1 and has 2 oxygens, so there will be 4 oxygens total for calcium acetate. CH3CH2C(O)O- = acetate; 2 oxygens Ca(CH3CH2C(O)O)2; 4 oxygens
Answers:This is the reaction: 2CH3COOH(aq) + Na2CO3(s) ---> 2NaCH3COO(aq) + H2O(l) + CO2(g) Vinegar is typically about 5% acetic acid by volume, and 95% water. So, your sodium acetate solution will end up being pretty dilute. If you use one cup of vinegar (about 240mL), that's about 12mL of acetic acid, which is (at about 1g/mL and 60g/mol) 0.20mol. Which would require 0.10mol , or (at 108g/mol) 11g of baking soda. At 5g/tsp, that's a little more than 2tsp of baking soda.