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CAS NUMBER:994-36-5
EC/LİST NUMBER:213-618-2
Sodium citrate may refer to any of the sodium salts of citric acid (though most commonly the third):
Monosodium citrate
Disodium citrate
Trisodium citrate
The three forms of salt are collectively known by the E number E331.
Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils.
They enable cheeses to melt without becoming greasy.
Sodium citrate reduces the acidity of food as well.
Sodium citrate is used to prevent donated blood from clotting in storage.
Sodium citrate is also used in a laboratory, before an operation, to determine whether a person's blood is too thick and might cause a blood clot, or if the blood is too thin to safely operate.
Sodium citrate is used in medical contexts as an alkalinizing agent in place of sodium bicarbonate, to neutralize excess acid in the blood and urine.
Sodium citrate has applications for the treatment of metabolic acidosis and chronic kidney disease.
Sodium citrate is a salt of citric acid. Citric acid is an organic acid that occurs naturally in plants and animals.
Sodium citrate occurs as colorless crystals or white powder, and is commonly found in citrus fruits, corn, and other foods.
Two ounces of orange juice has about 500 mg, according to the FDA.
Citric acid is an alpha-hydroxy acid and a beta-hydroxy acid.
Sodium citrate is often used as a pH adjuster and water softener.
Sodium citrate is common in liquid laundry detergent, though it is also often used in food and medical products.
In food, it helps control the acidity of ice cream, candy, jelly, and gelatin desserts.
Sodium citrate is also in dozens of personal care products, such as shampoo, conditioner, sunscreen, facial moisturizer, makeup, baby wipes, soap, and other products.
Sodium citrate production occurs by neutralizing citric acid with sodium hydroxide.
Citric acid may be produced from fruits or other foods, through yeast fermentation, and by solvent extraction.
Most large-scale production occurs by fermenting molasses or other sugar stocks with Aspergillus niger.
The liquid is separated by filtration, and the citric acid is separated by precipitation.
Sodium citrate is usually offered commercially as the white, crystalline trisodium citrate dihydrate.
Sodium Citrate is a urine alkalinizing agent.
After absorption it is metabolized to produce bicarbonate.
Sodium citrate can be used to treat metabolic acidosis, where the generated bicarbonate buffers excess hydrogen ions in the blood, raising its p H.
Sodium citrate can also be used to alkalinize urine by promoting urinary excretion of free bicarbonate and therefore hydrogen ions.
Sodium citrate can be used to prevent development of renal stones that develop in acidic urine Fan et al (2001), and in solution is administered as a bladder irritant during urological surgery.
Sodium citrate is administered rectally as an osmotic laxative.
Sodium citrate is widely and particularly used in phosphate-free liquid detergents and cleansers.
As citric acid is a natural constituent and a ubiquitous metabolite of living organisms it is not surprising that its environmental behavior is very favorable.
In fact, this complexing agent is readily biodegradable and weakly toxic to aquatic organisms.
The acute toxicity is very low with LC50 ≥ 440 mg/l for fish, EC50 ≥ 1500 mg/l for daphniae and EC50≥ 1000 mg/l for algae .
The available long-term ecotoxicity data (algal NOEC = 640 mg/l, daphnia NOEC = 80 mg/l) underline the ecologically favorable characteristics of this cleaning agent.
Sodium Citrate is the sodium salt of citrate with alkalinizing activity.
Upon absorption, sodium citrate dissociates into sodium cations and citrate anions; organic citrate ions are metabolized to bicarbonate ions, resulting in an increase in the plasma bicarbonate concentration, the buffering of excess hydrogen ion, the raising of blood pH, and potentially the reversal of acidosis.
In addition, increases in free sodium load due to sodium citrate administration may increase intravascular blood volume, facilitating the excretion of bicarbonate compounds and an anti-urolithic effect.
Sodium citrate is a salt derivative of citric acid.
Citric acid is naturally occurring.
Sodium citrate is chemically produced by the same process as citric acid .
Commercially, citric acid is produced microbiologically mostly from the sugar refinery byproduct, molasses.
The mycelial fungus Aspergillus niger or Candida spp.
yeasts are frequently used for these fermentation processes.
Sodium citrate from fermentation is neutralized with sodium hydroxide and crystalized in the production of sodium citrate.
Sodium citrate can be produced microbiologically, directly from cultures of the yeast Yarrowia lipolytica, since this organism can tolerate a higher pH .
Sodium citrate is routinely added to blood as it is removed from animal carcasses during processing.
The addition of sodium citrate keeps blood flowing and minimizes extensive cleaning of clotted blood from extraction and collection equipment.
Anticoagulants have been considered incidental to blood meal production and part of the standard identity for blood, since a substantial portion of added sodium citrate is removed during manufacturing.
Furthermore, it may not be reliably possible for manufacturers to determine if anticoagulants have been added to blood for blood meal production .
Animals can be bled, and their blood collected without the addition of sodium citrate.
This practice is not common for large animal processing plants .
Properties of the Substance:
Sodium citrate, the sodium salt derivative of citric acid, is a crystalline white powder with a melting point of >300 45 oC.
Sodium citrates molecular formulae are: anhydrous: C6H5O7Na3; hydrated: C6H5O7Na3·nH2O (n = 2 or 5) or C6H5Na3O7 or C6H5O7. 3Na.
Sodium citrate has a molecular weight of 258.08 grams/mole.
A two-dimensional structure of sodium citrate is provided in Previous technical reviews for citric acid and sodium citrate are available on the NOP website .
Sodium citrate is routinely used as an anticoagulant for blood collection during slaughtering and processing of livestock.
Sodium citrate may be applied to the sticking knife, to improve blood flow during bleeding or added to collection or storage tanks to improve stability.
Blood products are separated, cooked and dried into powder at the meat processing plant or further processing plants.
Storage and transfer of blood requires refrigeration.
Blood meal, a by-product of the animal slaughtering industry is used in organic crop production as a soil amendment.
Several methods are in use commercially for production of blood meal.
These differ in clotting or no clotting, drying steps and the separation of red blood cells.
Some examples are batch dried, ring dried and spray dried rendering.
Batch dry rendering is simple cooking of whole blood with indirect high-pressure steam to remove moisture.
Ring dried rendering requires coagulation and separation of the coagulated blood from fluids.
The coagulum is separately dried.
In spray drying, which requires the use of sodium citrate, flowing blood treated with anticoagulant is sprayed into a warm chamber where it instantly becomes a fine powder.
Drying method affects the characteristics and quality of the final product.
With meat inspection, blood meal can also be used for conventional human and animal nutrition.
In addition to simply drying clotted whole blood, blood may be fractionated during processing to separate red blood cells from plasma or remove specific higher valued products before dried meal is produced
Sodium citrate is the sodium salt of citric acid.
Sodium citrate has been produced for many years in high volumes and added to processed food and beverages, used in pharmaceutical preparations and in household cleaners as well as in special technical applications .
Sodium citrate is a well-known component of carbohydrate metabolism in living organisms, and is found naturally in soil and water.
Sodium citrate degrades readily when in contact with a variety of microorganisms that are found in soil, natural waters and sewage treatment systems .
Sodium citrate is of low acute toxicity to freshwater fish, daphnia and algae and a few marine species, e.g. crabs, green algae, diatoms.
Similarly, citric acid has no obvious toxic potential against protozoans and many species or strains of bacteria including activated sludge micro303 organisms.
Monitoring data has shown that while raw sewage contains up to 10 milligrams citrate/liter, background concentrations in river water range between < 0.04 and maximally 0.2 mg/l, and between 0.025 and 0.145 mg/l in Atlantic coast surface seawater.
However, these water concentrations for citrate do not only arise from manmade citric acid.
Sodium citrate is extremely widespread in plant and animal tissues and fluids and every single eukaryotic organism produces citric acid and excretes part of it to the environment.
Based on a large volume of available data collected by the Organization for Economic
Development citric acid was not judged to be a substance that presents a hazard to the environment
Buffered Sodium Citrate is used in clinical laboratories and blood banks as an effective anti-coagulant, usually in a ratio of 1:9 sodium citrate/blood.
The citrate ion chelates calcium ions in the blood by forming calcium citrate complexes and disrupting the blood clotting mechanism.
Medicago’s Buffered Sodium Citrate is supplied at two sizes with pouches giving 100 ml or 1000 ml of 3.2 %, 0.109 M buffered sodium citrate solution.
Clinical laboratory procedures
Anti-coagulant reagent
Preservation of blood in blood banks
In venous blood collection tubes
Sodium citrate and sodium citrate is a combination medicine that helps make your urine less acidic.
Sometimes called a urinary alkalizer, citric acid and sodium citrate is used to treat acidosis or to prevent gout or kidney stones.
Sodium citrate and sodium citrate may also be used for purposes not listed in this medication guide.
Sodium citrate dihydrate is the tribasic salt of citric acids.
Sodium citrate is produced by tamralization and subsequent crystallization of high purity sourced citric acids.
Sodium citrate occurs as white, crystals or white crystalline powder.
Sodium citrate is an odorless substance with a pleasant salty taste.
Sodium citrate is a moist shear soluble, highly water-soluble and practically non-educational substance in ethanol.
Sodium citrate is a non-dihydrate, low-activity neutral salt.
For media, it is as normally stored.
Sodium citrate is degradable by use and can be used in conjunction with preparing and cooking according to bioavailability.
Sodium citrate dihydrate is widely used, in soft drinks and various applications, as a sowing buffer, in situ veulsifier, growable agent, and in medicine, it can be used in serum and preparation.
There is an application in Anhydrus that is easier than people.
In combination with improves pH control, complexes trace metal ions, complexes, modifies or enhances their techniques in cheese, gives their cheeses selection, gives uniform properties, stabilizes gelling in applied cream, aids in flavor in cheese, provides flesh color stabilization, on meat surface in the formation of forming phosphates.
Calciumizes, buffers pH, maintains active ingredient stability, acts as astringency-reducing, plaque-inducing and anticoagulating agent, and acts as an alkalizing agent for blood and urine.
The pH buffer breeds methyl parabens.
Replaces with phosphates, reacts with other chemicals, undergoes rapid initial degradation.
The most important feature of citric acid, which acts as a flavoring, stabilizing agent and acidity regulating component in the food industry, and as a chelating agent in metal cleaning compositions:
Sodium citrates high solubility in water, its positive contribution to flavor products and its high chelating effect.
Citric acid loses its protons belonging to the three carboxy groups in solution, causing citric acid to be an excellent pH control tool with a buffering effect in acid solutions.
Citrates, which are a salt or ester of citric acid; Sodium citrate is obtained by replacing one, two or all three of the acidic carboxylic hydrogens in citric acid with metals or organic radicals.
Citrate is used in the food, cosmetic, pharmaceutical, pharmaceutical and plastics industries;
acts as a nutritional component,
regulates acidity
binds metal ions,
stabilizes the products in its formulations,
acts as an antioxidant synergy,
tightens the structure of the products it participates in,
Sodium citrate prevents coagulation by chelating metal ions in the stored blood,
Sodium citrate acts as a resin for high boiling point solvents and plastics in contact with food.
sodium citrate dihydrate; Sodium citrate is a salt of citric acid and is obtained as a result of crystallization after complete neutralization of citric acid with high purity sodium hydroxide.
Sodium ditrate dihydrate, which is in the form of white granular or white crystalline powder, is odorless and has a pleasing salty taste.
Sodium citrate, which tends to form large crystals in humid air; Sodium citrate is easily soluble in water and practically insoluble in ethanol.
Sodium citrate is chiefly used as a food additive, usually for flavor or as a preservative.
Sodium citrate E number is E331.
Sodium citrate is employed as a flavoring agent in certain varieties of club soda.
Sodium citrate is common as an ingredient in bratwurst, and is also used in commercial ready-to-drink beverages and drink mixes, contributing a tart flavor.
Sodium citrate is found in gelatin mix, ice cream, yogurt, jams, sweets, milk powder, processed cheeses, carbonated beverages, and wine, amongst others.
Sodium citrate can be used as an emulsifying stabilizer when making cheese.
Sodium citrate allows the cheese to melt without becoming greasy by stopping the fats from separating.
As a conjugate base of a weak acid, citrate can perform as a buffering agent or acidity regulator, resisting changes in pH.
Sodium citrate is used to control acidity in some substances, such as gelatin desserts.
Sodium citrate can be found in the milk minicontainers used with coffee machines.
The compound is the product of antacids, such as Alka-Seltzer, when they are dissolved in water.
The pH of a solution of 5 g/100 ml water at 25 °C is 7.5 – 9.0.
Sodium citrate is added to many commercially packaged dairy products to control the PH impact of the gastrointestinal system of humans, mainly in processed products such as cheese and yogurt.
In 1914, the Belgian doctor Albert Hustin and the Argentine physician and researcher Luis Agote successfully used sodium citrate as an anticoagulant in blood transfusions, with Richard Lewisohn determining its correct concentration in 1915.
Sodium citrate continues to be used today in blood-collection tubes and for the preservation of blood in blood banks.
The citrate ion chelates calcium ions in the blood by forming calcium citrate complexes, disrupting the blood clotting mechanism.
Recently, trisodium citrate has also been used as a locking agent in vascath and haemodialysis lines instead of heparin due to its lower risk of systemic anticoagulation.
Sodium citrate Dihydrate; Sodium citrate is a food additive with E Code (E 331) and is the tribasic salt of citric acid.
Sodium citrate is produced by the complete neutralization and subsequent crystallization of high-purity sodium-derived citric acid.
Sodium citrate is available as white, granular crystals or white crystalline powder.
Sodium citrate is an odorless substance with a pleasant salty taste.
Sodium citrate is a substance that dissolves spontaneously in humid air, freely soluble in water and insoluble in ethanol.
Sodium citrate Dihydrate (E331) is a non-toxic and low reactivity neutral salt.
Chemically stable when stored normally at ambient conditions.
Completely biodegradable, may be disposed of with regular waste and sewage according to local laws.
Sodium Citrate is used as anticoagulin,chemical reagent,food additive,developer,buffer emulsifying agent, stabilizing agent and used in nonhydrogen electroplation as well as widely in tail gas absorption process of sulfur dioxide for chemical and metallurgy industries.
Sodium citrate may refer to any of the sodium salts of citric acid (though most commonly the third):
Monosodium citrate Disodium citrate Trisodium citrate The 3 forms of the salt are also collectively known as food additive E331.
Sodium citrate is used in ice cream to keep the fat globules from sticking together.
Citrates and phosphates both have this property.
Sodium citrate is also an anti-coagulant.
As a buffering agent, sodium citrate helps maintain pH levels in soft drinks.
As a sequestering agent, sodium citrate attaches to calcium ions in water, keeping them from interfering with detergents and soaps.
Blood is an important meat animal processing byproduct.
Blood meal, a non-synthetic product of animal byproduct processing, is allowed for use as a soil amendment in organic crop production .
Approximately 4-5% of live animal weight is collectable blood which contains approximately 10% of animal protein.
When fresh blood is extracted from an animal, fibrinogen in the blood is converted to fibrin.
The presence of fibrin catalyzes the formation of a fibrous network that enmeshes blood cells and other blood components into a clot.
Clotting can be inhibited by vigorous agitation, chilling or by the addition of anticoagulants.
Sodium citrate is an anticoagulant commonly used for collecting blood in slaughterhouses .
Ionic calcium is essential for the conversion of fibrinogen to fibrin.
Sodium citrate acts to chelate or remove available calcium required for the fibrinogen to fibrin conversion preventing blood coagulation (clotting).
In chelation, calcium binds to the dentate carboxyl moieties of citrate .
Blood can become recalcified through cell breakdown and bacterial degradation.
When calcium is available for fibrinogen to fibrin conversion, clotting resumes.
After bleeding warm blood is only stable for approximately eight hours.
Without refrigeration, fresh whole blood must be processed and dried shortly after bleeding.
Even with the addition of sodium citrate, animal byproduct producers reduce whole blood degradation, bacterial contamination and further clotting by chilling stored blood with stirring prior to inspection and further downstream processing.
This is important, if blood must be transported to another facility.
Chilled whole blood held at 2-3 106 oC is stable for approximately 120 hours which facilitates off site processing .
Combinations of the Substance:
Sodium citrate is added directly to blood as it is collected during meat animal processing.
Sodium Citrate may be dissolved in water and added as a solution to speed its action.
Other substances are not generally used in combination for byproduct meat animal blood processing.
Sodium citrate is produced by addition of sodium carbonate monohydrate to a hot aqueous solution of citric acid.
The resulting solution is then evaporated until crystallization has taken place.
Another synthetic method used for producing sodium citrate is decomposing calcium citrate with an alkali metal salt.
Citric acid production is described in a 2015 NOP technical report.
Some microorganisms can produce sodium citrate directly during fermentation.
Sodium citrate is directly recovered from citric acid fermentation broth by removing impurities at pH 9-13 and concentrating the resulting fluid at pH 10-13.
The organisms for this type of fermentation are yeasts, such as Candida, Bretanomyces, Debaryomyces,
Hanseula, Koeckera, Torulopsis, Pichia, Triospora, Saccharomyces and bacteria such as Corynebacterium and Arthrobacter .
In another process, Yarrowia lipolytica ferments glycerol-containing biodiesel waste and produces sodium citrate, which is filtered from the culture after pH adjustment to 7-8 with NaOH .
Sodium citrate is synthetic.
Sodium Citrate is currently classified as synthetic in 205.605(b).
The use of sodium citrate as an anticoagulant depends on the application and process approach.
When a farm animal is slaughtered blood is released in an amount equivalent to 6-7% of the lean meat of the carcass based on total protein.
Many cultures consider meat animal blood a food .
In addition to uses in food, animal blood has many uses in feed, laboratory, medical, industrial and fertilizer applications.
Blood is composed of two primary fractions separable by centrifugation:
the plasma and the red blood cells.
Red blood cells contain the protein hemoglobin.
A relatively small quantity of white blood cells and platelets are also present.
Plasma contains the proteins albumin, globulin and fibrinogen.
Fibrinogen is involved in clotting.
Greater than 80% of raw blood is water .
The efficiency of blood collection depends on the animal, the length of time permitted for bleeding and the method for collection .
Blood from slaughterhouse animals is usually collected in one of two ways depending upon the application.
Sodium Citrate can be collected hygienically for use in foods and products,such as hemoglobin and plasma proteins.
A closed draining system can be used where blood from the slaughterhouse animal is not exposed to air and is drained directly from the body of the animal; for example, using a hollow knife connected to vacuum piping .
Blood for food or therapeutic applications must come with a guarantee that it is sourced from veterinary-approved disease-free animals and is free from contamination.
In alive and healthy animals, blood is “sterile”, in the sense that it can be consumed.
However, collecting blood hygienically requires additional equipment, adds cost and slows down any slaughtering line speed .
Transport of harvested blood to a processing facility may also require the use of a refrigerated tanker truck .
Another method for collecting animal blood is open draining into buckets, trays or onto the floor.
This method is particularly susceptible to contamination and not likely to be suitable for food or therapeutic applications.
Rather blood collected this way is used industrially or for fertilizer production.
In any case it is prudent to consider collecting blood as a byproduct rather than discarding it.
Blood has a high chemical oxygen demand (COD) (500,000 milligrams O2/liter).
As a result, disposal of large quantities of slaughterhouse blood can cause environmental problems .
After bleeding clotting takes place in three to ten minutes depending on the environmental temperature.
Clotting is caused by the conversion of soluble fibrinogen in the blood to insoluble fibrin by the enzyme thrombin.
Clotting does not occur in circulating blood because there are natural anticoagulants present in intact blood vessels.
Clotting may or may not be desirable for processing depending on the use of collected blood .
Some of the commercial processes used for production of blood meal, which is used as a soil amendment in organic crop production require blood to clot to separate the solids from water.
However, blood is a complex product and some value-added production streams may require the use anticoagulants to permit collection and separation of erythrocytes and protein products in addition to the production of blood meal.
Clotting can be efficiently inhibited with the addition of 0.2 % sodium citrate during blood collection .
Regulations for the use of sodium citrate in the food and pharmaceutical industry vary from country to country .
Sodium citrate removes ionic calcium from solution.
Ionic calcium is necessary for clotting to occur .
Sodium citrate is the sodium salt of citric acid.
Sodium Citrate is highly mobile in the environment and partitions to the aquatic compartment.
Sodium citrate is rapidly degraded microbiologically in sewage works, in surface waters and in soil.
Generally, citric acid and its salts have not been judged by the EPA or Organization for Economic Cooperation to be substances that present a hazard to the environment
Sodium citrate is of low acute toxicity to freshwater fish, daphnia, algae and marine species.
Similarly,sodium citrate has no obvious toxic potential against protozoans and many species or strains of bacteria including activated sludge micro-organisms
Sodium citrate is produced biologically by the same submerged fermentation process with starch/sucrose253 based media as citric acid, but is neutralized in the presence of appropriate alkaline solutions (e.g., sodium hydroxide or sodium carbonate) and crystallized.
Several agricultural waste residues and by-products are used as production substrates for sodium citrate production including molasses, fruit pomace waste, wheat bran, coffee husk, and cassava bagasse.
Most of the substrates would otherwise be composted, but represent a value-added component in sodium citrate production .
Fermentation waste can be composted.
However, the production of 1 ton of citric acid produces 40 tons of acidic wastewater with a high chemical oxygen demand.
Production wastewater can be treated by biohydrogen production, electrochemical oxidation, membrane filtration and anaerobic and aerobic bacterial digestion.
Studies are underway to repurpose this wastewater stream for methane production.
Sodium citrate is the sodium salt of citric acid.
Citric acid has been produced for many years in high volumes and added to processed food and beverages, used in pharmaceutical preparations and in household cleaners as well as in special technical applications .
Citric acid is a well-known component of carbohydrate metabolism in living organisms, and is found naturally in soil and water.
Sodium Citrate degrades readily when in contact with a variety of microorganisms that are found in soil, natural waters and sewage treatment systems .
Citric acid is of low acute toxicity to freshwater fish, daphnia and algae and a few marine species, e.g. crabs, green algae, diatoms.
Similarly, citric acid has no obvious toxic potential against protozoans and many species or strains of bacteria including activated sludge micro303 organisms.
Monitoring data has shown that while raw sewage contains up to 10 milligrams citrate/liter, background concentrations in river water range between < 0.04 and maximally 0.2 mg/l, and between 0.025 and 0.145 mg/l in Atlantic coast surface seawater.
However, these water concentrations for citrate do not only arise from manmade citric acid.
Citric acid is extremely widespread in plant and animal tissues and fluids and every single eukaryotic organism produces citric acid and excretes part of it to the environment.
Based on a large volume of available data collected by the Organization for Economic Development citric acid was not judged to be a substance that presents a hazard to the environment
In practice, blood flows from an animal after it is stuck with a knife .
The blood can be collected in troughs or tanks beneath the animal.
If a hollow knife is used with an anticoagulant injected at knifepoint whole blood can be pumped aseptically to tanks for further processing.
Further processing can include conventional use in foods and feed if the animal carcass from which it came is approved by a meat inspector.
An anticoagulant can also be added to the open troughs or tanks to facilitate additional separations, e.g. whole blood may be separated into red blood cells and plasma and the fractions are dried or processed separately.
Separated red blood cells can be dried or spray dried for use in blood meal for fertilizer.
Without added anticoagulant, clotted blood is collected and processed by separating clotted blood from the water component, drying and grinding.
Blood that is collected in this way can be directly batch dried.
In this drying process, water may be added to the blood as it is charged into a batch cooker that simply dries the blood to 2-10% moisture.
In batch coagulation followed by batch drying raw blood is first coagulated with steam.
The coagulum is then separated by draining off liquid before it is moved to a drier for drying.
Continuous coagulation before drying is the most commonly used process.
In each of these processes, an anticoagulant is optional .
Rapid chilling of blood to 1-2 365 o C (34-36 oF) will prevent coagulation without an anticoagulant, but blood will coagulate when the temperature increases.
Agitation and refrigeration are routinely used where blood must be stored or transported prior to processing to prevent microbial growth.
Vigorous stirring of blood causes fibrin to adhere to the stirring rod and prevent coagulation, however this process damages red blood cells .
This process called defibrination removes the potential of blood to clot.
Defibrinated blood is available commercially.
Blood is an edible byproduct of meat processing.
Edible blood is regulated in the same way as other meat products and must be inspected prior to consumption by the supervising agency.
Edible by-products are perishable and must be chilled quickly after slaughter and processed or moved into retail trade .
One certified organic slaughterhouse in the US provides blood for human consumption.
Sodium citrate may be added to fresh whole blood collected for human consumption.
Dried blood as a food grade ingredient may contain less than 0.1% of sodium citrate by weight.
Producers must usually follow hazard analysis critical control point (HAACP) principles, clean equipment after each use and document the origin of each batch of blood.
Regardless of whether or not an anticoagulant is used, storage of fresh blood is maintained with stirring and chilling in closed containers.
Chilling in this case in this case also inhibits the growth of bacterial contaminants.
Labels for blood meal advertised for use as fertilizer do not normally indicate the animal origin of the product, the condition of the animals, whether an anticoagulant (e.g. sodium citrate) was used or the process that was used for production.
Thus, unless specifically stated on the label, it may not be possible to determine if sodium citrate was used as an anticoagulant during the collection of blood to be used for blood meal.
There are no organic production operations listed in the organic integrity database for 2017 that are certified to provide organically produced blood for food or fertilizer.
Slaughterhouse blood processing end products’ technical and sanitary requirements determine their costs and production efficiencies.
IUPAC NAME:
1,2,3-Propanetricarboxylic acid, 2-hydroxy-, sodium salt
1,2,3-Propanetricarboxylicacid, 2-hydroxy-, sodium salt
Citric acid, sodium salt
citric acid, sodium salt
Synonyms:
Trisodium citrate
1,2,3-Propanetricarboxylic acid, 2-hydroxy-, sodium salt (1:3)
200-675-3
68-04-2
994-36-5
Buffer solution pH 5.0 (20 C)
Citrate de trisodium
Citric Acid Trisodium Salt
MFCD00012462
RS7A450LGA
