The effect of calcium chloride on the structural properties of condensed potato starch undergoing a thermally induced glass transition has been studied using dynamic mechanical analysis and modulated differential scanning calorimetry. Extensive starch gelatinisation was obtained by hot pressing at 120°C for 7 min producing materials that covered a range of moisture contents from 3.7% w/w (11% relative humidity) to 18.8% w/w (75% relative humidity). FTIR, ESEM and WAXD were also performed in order to elucidate the manner by which salt addition affects the molecular interactions and morphology of condensed starch. Experimental protocol ensured the development of amorphous matrices that exhibited thermally reversible glassy consistency. Both moisture content and addition of calcium chloride affected the mechanical strength and glass transition temperature of polymeric systems. Highly reactive calcium ions form a direct interaction with starch to alter considerably its structural properties via an anti-plasticizing effect, as compared to the polymer-water matrix (1).
Myocardial contractility and relaxation are highly dependent on calcium homeostasis. Immature myocardium, as in pediatric patients, is thought to be more dependent on extracellular calcium for optimal function. For this reason, intravenous calcium chloride infusions may improve myocardial function in the pediatric patient. The objectives of this study were to report the hemodynamic changes seen after administration of continuous calcium chloride to critically ill children. We retrospectively identified pediatric patients (newborn to 17 years old) with hemodynamic instability admitted to the cardiac ICU between May 2011 and May 2012 who received a continuous infusion of calcium chloride. The primary outcome was improvement in cardiac output, assessed by arterial-mixed venous oxygen saturation (A-V) difference. Sixty-eight patients, mean age 0.87 ± 2.67 years, received a total of 116 calcium infusions. Calcium chloride infusions resulted in significant improvements in primary and secondary measures of cardiac output at 2 and 6 h. Six hours after calcium initiation, A-V oxygen saturation difference decreased by 7.4 % (32.6 ± 2.1 to 25.2 ± 2.0 %, p < 0.001), rSO2 increased by 5.5 % (63.1 vs 68.6 %, p < 0.001), and serum lactate decreased by 0.9 mmol/l (3.3 vs 2.4 mmol/l, p < 0.001) with no change in HR (149.1 vs 145.6 bpm p = 0.07). Urine output increased 0.66 ml/kg/h in the 8-h period after calcium initiation when compared to pre-initiation (p = 0.003). Neonates had the strongest evidence of effectiveness with other age groups trending toward significance. Calcium chloride infusions improve markers of cardiac output in a heterogenous group of pediatric patients in a cardiac ICU. Neonates appear to derive the most benefit from utilization of these infusions (2).
Development of low salt cucumber fermentation processes present opportunities to reduce the amount of sodium chloride (NaCl) that reaches fresh water streams from industrial activities. The objective of this research was to translate cucumber fermentation brined with calcium chloride (CaCl2 ) instead of NaCl to commercial scale production. Although CaCl2 brined cucumber fermentations were stable in laboratory experiments, commercial scale trials using 6440 L open-top tanks rapidly underwent secondary cucumber fermentation. It was understood that a limited air purging routine, use of a starter culture and addition of preservatives to the cover brine aids in achieving the desired complete cucumber fermentation. The modified process was used for subsequent commercial trials using 12490 and 28400 L open-top tanks packed with variable size cucumbers and from multiple lots, and cover brines containing CaCl2 and potassium sorbate to equilibrated concentrations of 100 and 6 mM, respectively. Lactobacillus plantarum LA0045 was inoculated to 10(6) CFU/mL, and air purging was applied for two 2-3 h periods per day for the first 10 d of fermentation and one 2-3 h period per day between days 11 and 14. All fermentations were completed, as evidenced by the full conversion of sugars to lactic acid, decrease in pH to 3.0, and presented microbiological stability for a minimum of 21 d. This CaCl2 process may be used to produce fermented cucumbers intended to be stored short term in a manner that reduces pollution and waste removal costs (3).
References_______________________________
(1) Calcium chloride effects on the glass transition of condensed systems of potato starch. - Chuang L, Panyoyai N, Katopo L, Shanks R, Kasapis S. - Food Chem. 2016 May
(2) Initial Observations of the Effects of Calcium Chloride Infusions in Pediatric Patients with Low Cardiac Output. - Averin K, Villa C, Krawczeski CD, Pratt J, King E, Jefferies JL, Nelson DP, Cooper DS, Ryan TD, Sawyer J, Towbin JA, Lorts A.
Pediatr Cardiol. 2016 Mar
(3) Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride.
Pérez-Díaz IM, McFeeters RF, Moeller L, Johanningsmeier SD, Hayes J, Fornea DS, Rosenberg L, Gilbert C, Custis N, Beene K, Bass D.
J Food Sci. 2015 Dec
Calcium Chloride 
Chloridric Acid
