Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17% = low; 25% = high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (P
The equilibria Et2Mg-MgBr2 Et2Mg + MgBr2 ?A2EtMgBr have been investigated by employing magnesium bromide labeled with radioactive magnesium. Only a small amount of exchange was noted betw'een Et2Mg and Mg*Br2. These results, in conjunction with the fact that the same species seems to be present in a solution of Et2Mg and MgBr2 as is present in the Grignard reagent prepared in the usual manner, indicate that the ethyl Grignard reagent is better represented bv a complex Et2Mg-MgBr2 than by EtMgBr.Despite the fact that the Grignard reagent has been known and utilized for over fifty years, its structure, particularly in ether solution, is unknown. The most widespread hypothesis considers the equilibria2
R2Mg-MgX2R2Mg + MgX. ^±1 2RMgX (1)
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