Calcium chloride 25kg

APPENDICES:

For defrosting roads, streets, pedestrian areas, parking lots and open storage areas during the winter season. For melting and against the formation of ice and snow during snowfall with the least impact on the environment. The use of calcium chloride allows to significantly reduce capital and operating costs for winter maintenance compared to the salt-sand mixture and a number of other de-icing materials. When solid calcium chloride hits the surface of snow or ice, the particles dissolve to form a solution (brine) that has a freezing point of -lower than the freezing temperature of the water. This solution melts the ice and prevents ice and ice formations. It is necessary to spread the product evenly on the treated surface, applying the following consumption rates:

Consumption of calcium chloride in the temperature range:

Up to -4 ° C 15g / m2

Up to -8 ° C 35g / m2

Up to -12 ° C 45r / m2

Up to -16 ° C 55g / m2

Up to -20 ° C 65g / m2

At ice thickness of 3-5 mm:

0 / -2 ° C 20g / m2

-2 / -4 ° C 30g / m2

-4 / -6 ° C 40g / m2

-6 / -10 ° C 50g / m2

-10 / -15 ° C 90g / m2

-15 / -20 ° C 130g / m2

In the food industry:

The average intake of calcium chloride as a dietary supplement is estimated at 160-345 mg / day. Calcium chloride is approved as a dietary supplement in the European Union for use as a sequestrant and astringent number E E509. It is considered generally recognized as safe (GRAS) by the US Food and Drug Administration. As a astringent, calcium chloride is used in canned vegetables, to tighten soybean curd in tofu and to produce caviar substitutes from vegetable or fruit juices. It is commonly used as an electrolyte in sports drinks and other beverages, including bottled water. The extremely salty taste of calcium chloride is used to flavor pickles without increasing the sodium content of the food. The depressant properties of the freezing point of calcium chloride are used to delay the freezing of caramel in chocolate bars filled with caramel. Also, it is often added to sliced ​​apples to preserve the texture. In the preparation of beer, calcium chloride is sometimes used to correct the lack of minerals in the brewing water. It affects the taste and chemical reactions during the cooking process, and can also affect the function of the yeast during fermentation. In the production of cheese, calcium chloride is sometimes added to processed (pasteurized / homogenized) milk to restore the natural balance between calcium and protein in casein.

In aquariums:

In marine aquariums, calcium chloride is one way to introduce bioavailable calcium to calcium carbonate shellfish, such as molluscs and some cnidarians. Calcium hydroxide can also be used.

In agriculture:

Calcium chloride contributes to the development of plants - accelerates photosynthesis, participates in the production of enzymes and helps transport nutrients through plant tissues. This fertilizer protects seedlings from various diseases associated with rotting fruit. Increases the quality of the crop and protects it from damage. Fruit trees also need treatment with calcium. Experienced gardeners know that the green mass should be sprayed throughout the growing season before plucking the fruit. Spraying should begin from the moment the buds appear. Otherwise, the leaves of the trees will begin to dry out and become covered with brown spots.