Solubility of Calcium Phosphate in Concentrated Dairy Effluent Brines

Ionic strength of the liquid phase of different sludge streams in a wastewater treatment plant

In a wastewater treatment plant (WWTP), several sludge streams exist and the composition of their liquid phase varies with time and place. For evaluating the potential for formation of precipitates and equilibria for weak acids/bases, the ionic strength and chemical composition need to be known. This information is often not available in literature, and even neglected in chemical model-based research. Based on a literature review, we proposed three ranges of concentration (low, typical and high) for the major constituents of the liquid phase of the different streams in a WWTP. The study also discusses the reasons for the concentration evolution, and the exceptional cases, to allow readers to consider the right range depending on their situation. The ionic strength of the different streams and the contribution of its constituents were calculated based on the ionic composition. The major contributors to the ionic strength for the wastewater-based streams (influent, effluent and mixed sludge) were Na⁺, Cl^-, Mg²⁺ and Ca²⁺, representing 50-70% of the ionic strength. For digestate, NH₄⁺ and HCO₃^- accounted for 65-75% of the ionic strength. Even though the ionic strength is recognized to impact several important wastewater treatment processes, its utilization in literature is not always adequate, which is discussed in this study.

Studies on the pH-dependent solubility of various grades of calcium phosphate-based pharmaceutical excipients

Calcium phosphate-based pharmaceutical excipients, including calcium hydrogen phosphate anhydrous and dihydrate, calcium hydroxide phosphate have been well established in pharmaceutical technology for a very long time. Nowadays, they are of increasing interest to the pharmaceutical industry because, in addition to their advanced functional properties, they offer beneficial biocompatible and biodegradable properties. Yet, there is limited availability of embracing information regarding the solubility of these popular excipients, especially in variable pH conditions, reflecting those of the gastrointestinal tract (GIT). The study has shown that the solubility of calcium phosphates as well as their dissolution rate decreases significantly with increasing pH of dissolution fluids. The highest solubility was observed for dibasic calcium phosphate dihydrate, the lowest for tribasic calcium phosphate. This article provides also a comparison of various calcium phosphate types originating from different manufacturers, which may prove to be useful and help formulation scientists to design new medicinal products.

Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products

Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.