Betekenis van:
hydrocyanic acid

hydrocyanic acid
Zelfstandig naamwoord
  • giftige vloeistof
  • a solution of hydrogen cyanide in water; weak solutions are used in fumigating and in the synthesis of organic compounds

Synoniemen

Hyperoniemen


Voorbeeldzinnen

  1. hydrocyanic acid ...%
  2. hydrocyanic acid … %
  3. Hydrogen cyanide (hydrocyanic acid)
  4. The purpose of the copper agents is to bind hydrocyanic acid.
  5. The raw materials and preparation of the fruit mash should be suitable to avoid the release of hydrocyanic acid.
  6. A potential increase in ethyl carbamate formation has been associated with levels at or above 1 mg/l hydrocyanic acid in the final distillate [1] [2].
  7. The determination should be carried out by appropriate tests, either by kits for rapid testing of the hydrocyanic acid levels, or, alternatively, by a specialist laboratory.
  8. The main influencing factors are the concentration of precursors (e.g. hydrocyanic acid and cyanides) and storage conditions, such as light exposure and temperature.
  9. Ethyl carbamate can be formed from various substances inherent in food and beverages, including hydrogen cyanide (or hydrocyanic acid), urea, citrulline, and other N-carbamyl compounds.
  10. As hydrocyanic acid is an important precursor of ethyl carbamate formation in stone fruit spirits and stone fruit marc spirits, the Panel concluded that such measures should include focus on hydrocyanic acid and other precursors of ethyl carbamate, to prevent the formation of ethyl carbamate during the shelf-life of these products.
  11. In certain cases, when no copper catalytic converters or other dedicated cyanide separators are used, copper agents should be added to the fermented fruit mash before distillation. The purpose of the copper agents is to bind hydrocyanic acid.
  12. If the concentration of hydrocyanic acid in the distillate exceeds a level of 1 mg/l, re-distillation with catalytic converters or copper agents (cf. points 18 and 20) is recommended, where appropriate.
  13. The fermented fruit mash should be stored as short as possible before distillation since hydrocyanic acid may also be released from intact stones during longer storage of the mash.
  14. The Scientific Panel on Contaminants in the Food Chain of the European Food Safety Authority (EFSA) adopted on 20 September 2007 a scientific opinion on ethyl carbamate and hydrocyanic acid in food and beverages [1].