Citrus contains rich citric acid. In the food industry, citric acid is an indispensable raw material for the manufacture of refreshing beverages and confectionary products. In order to make full use of citrus resources in our province, we can use citric acid as the raw material for fruit drop, lingering fruit and waste fruit. Juicer. The raw material was crushed and squeezed with a squeezer. The residue was moistened with fresh water and squeezed several times to fully squeeze out the citric acid contained. Fermentation. First, dilute the thicker juices and add 1% of the yeast liquid that accounts for the amount of cloudy orange juice. After 4 to 5 days of fermentation is complete, add a small amount of tannins (a food additive), stir and heat to promote the precipitation of colloidal substances. Then the solution was filtered to obtain a clear juice. precipitation. The juice is heated to boiling, and then the pure milk of slaked lime is slowly added, and stirring is continued until the calcium citrate is completely precipitated, and the juice is stopped when the juice is slightly acidic (identify whether the calcium citrate is completely precipitated, and add a little calcium carbonate to the juice. If the bubble no longer shows the reaction is complete). The upper tan liquid was discharged by siphoning, and the precipitated calcium citrate was separated and washed. break down. After the washed calcium citrate is poured into clean water, it is heated to boiling, stirred continuously, and then sulfuric acid with a concentration of 35% is slowly added. The boiled water is then stirred for 30 minutes to decompose the citric acid, which takes about 3 hours, and then the pressing method is used. Calcium sulfate is precipitated and separated, and the filtered citric acid solution is concentrated in vacuum to 40-42 Baume degrees, poured into a wooden crystallization tank, and precipitated by crystallization for 3 to 5 days, and then repeatedly washed and crystallized with cold water, and centrifuged. Machine to remove water, that is, citric acid crude crystal products.
Single Use Trocar Site Closure Device
A fascial closure device is a laparoscopic instrument used to close the fascia, the layer of tissue that covers and separates abdominal organs and muscles. The device is used during laparoscopic surgery to create a secure closure of the fascia after the surgical procedure is complete.
The fascial closure device consists of a needle and suture material attached to a handle. A needle is used to puncture the fascia, then suture material is passed through the puncture site and tied tightly to close the fascia. The device's handle is used to control the movement of the needle and suture material, allowing precise placement and closure of the fascia.
The use of fascial closure devices during laparoscopic surgery can help reduce the risk of postoperative complications such as hernias, wound infections, and intestinal obstruction. It also closes the fascia more quickly and efficiently, reducing the overall time required for the procedure.
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Changzhou Weipu Medical Devices Co., Ltd. , https://www.cnweipumedical.com