The extraction of calcium chloride (CaCl 2 ) from an eggshell waste and its application were investigated. CaCl 2 was extracted using 4, 6 and 10% (w/v) hydrochloric acid (HCl) solutions and a drying time was optimized. The optimum condition for CaCl 2 extraction was a 10% (w/v) HCl solution and 3 hours of a drying, which gave the highest yield of 16.07 g CaCl 2 / 20 g eggshell waste containing with 86.52% (w/w) calcium chloride anhydrous. For the inhibition of pathogens by calcium chloride, both Escherichia coli and Staphylococcus aureus were inhibited by 80 g/l of CaCl 2 extracting with 10% (w/v) HCl solution greater than that with 6% and 4% (w/v) HCl solutions. In addition, CaCl 2 was effective to inhibit E. coli (67.48%) more than S. aureus (40.95%). After 10 minute-immersion in a CaCl 2 extracting with 10% (w/v) HCl solution, washing with 1% CaCl 2 solution for cucumber (Cucumis sativus Linn.) and 2% CaCl 2 solution for cabbage (Brassica oleracea L. var. capitata) were enough to remove cadmium. Besides, the highest cadmium removal efficiency in a sweet basil leaf (Ocimum basillicum Linn.) was found in a 3% (w/v) CaCl 2 solution with 20 minutes of immersion. In a firmness test, immersion of cabbage and cucumber for 10 minutes in a 2% CaCl 2 solution was enough to increase a firmness value. The firmness values of cabbage and cucumber were 346.17 and 1,049.63 g, respectively. For a firmness test of sweet basil leaf, mostly there was no significant difference between immersion in the CaCl 2 solutions and in distilled water. The results, overall, suggested that CaCl 2 extracting from the eggshell could be effectively used for inhibition of E. coli and S. aureus, cadmium removal, and enhancing firmness and also used as vegetable cleaning
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