[esin]

hi,
 you said that "The society all Chemists should be a member of. Drop me a message if you need me as your contact me" about American Chemical Society. I want to be member of but I don't know what am I do? Please help me about to member of this society.

 Thank you

Esin

[c_d_p3rv]

Gents,
Currernt beef tripe (reticulum and rumen) requires washing with NaOH and either bleach or peroxide.
Our problem is that resulting pH of washed tripe is too high and product releases a lot of water.
Could you help me understand what the resulting pHs are if I were to use peroxide (35%) instead of NaClO as an oxidizer.
What would be the resulting products of the equation with either of the two.
As you can see, this is a real world type of problem. I am a food scientist here at cargill and I find myself going back to basic inorganic chem to try to understand this issue.
Bottomline is I need cleaning power to get rid of attached organic matter and also need oxidizing power with no leftover aftertaste or noxious chemical residue.
Could you please orient me to how I might approach this?
Thanks so much,
Christian