Preserving/Airtightening Foods with Argon?
in [Physics]
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From: Androcles on 26 Feb 2010 12:24 "2.7182818284590..." <tangent1.57(a)gmail.com> wrote in message news:e2c0dae3-62ce-4078-a60d-8633977dc172(a)15g2000yqa.googlegroups.com... On Feb 26, 4:04 am, "Cwatters" <colin.wattersNOS...(a)TurnersOakNOSPAM.plus.com> wrote: > "2.7182818284590..." <tangent1...(a)gmail.com> wrote in message > > news:869fcbf2-ef66-4d0d-bdb6-ba37758b8527(a)v20g2000yqv.googlegroups.com... > > > > > > > Preserving/Airtightening Foods with Argon? > > > Argon is denser than air, and it sinks. > > > Suppose that argon, which is an extremely inert noble gas, is used to > > displace air (which is ~80% nitrogen, ~19% oxygen, and ~1% CO2 and > > other gases) in: > > 1. already opened wine bottles > > 2. any food corruptible by microbes which thrive in oxygen and/or > > CO2, etc. > > 3. milk? > > > Could this method be used to preserve foods and/or drinks? > > A lot of packaged food comes packaged in a "protective atmosphere". > Nitrogen > is typically used as it's cheaper than other gasses.. > > http://en.wikipedia.org/wiki/Modified_atmosphere- Hide quoted text - > > - Show quoted text - However, nitrogen will not neccessarily sink. It's probably the exact density as atmospheric air. I don't want the gas to escape my bottle or food container. =============================================== 'Some men, reasoning preposterously, first establish some conclusion in their minds which, either because of its being their own or because of their having received it from some person who has their entire confidence, impresses them so deeply that one finds it impossible ever to get it out of their heads.'- Galileo Galilei 'Faced with changing one's mind, or proving that there is no need to do so, most people get busy on the proof.'- John Kenneth Galbraith 'There is nothing so easy but that it becomes difficult when you do it with reluctance.'- Marcus Tullius Cicero
From: dlzc on 26 Feb 2010 12:32 Dear 2.7182818284590...: On Feb 26, 9:06 am, "2.7182818284590..." <tangent1...(a)gmail.com> wrote: .... > But the Nitrogen would not sink. The argon would not stay sunk either. So you can flood the space with *any* gas, say WF6 (kidding), and seal it. > Also, couldn't nitrogen react or dissolve in the > water? Nitrogen solubility is *very* low. It is very difficult to achieve a dipole to get good solubility. > Not sure, but I would think that argon is more > inert. I agree with you - N is cheap compared > to Ar. David A. Smith
From: Michael Moroney on 26 Feb 2010 21:33 "Cwatters" <colin.wattersNOSPAM(a)TurnersOakNOSPAM.plus.com> writes: >A lot of packaged food comes packaged in a "protective atmosphere". Nitrogen >is typically used as it's cheaper than other gasses.. How expensive would nitrogen and argon be on a per-use basis? Would the difference be noticeable?
From: Salmon Egg on 26 Feb 2010 21:58 In article <hma0a6$qb3$1(a)pcls4.std.com>, moroney(a)world.std.spaamtrap.com (Michael Moroney) wrote: > "Cwatters" <colin.wattersNOSPAM(a)TurnersOakNOSPAM.plus.com> writes: > > >A lot of packaged food comes packaged in a "protective atmosphere". Nitrogen > >is typically used as it's cheaper than other gasses.. > > How expensive would nitrogen and argon be on a per-use basis? > Would the difference be noticeable? If there were a true advantage to the use of argon, there would not be a big cost problem. Argon is used a lot for protective atmosphere in welding. Although I do not have the nu,bers, argon is a byproduct of nitrogen and production from liquid air. Bill -- An old man would be better off never having been born.
From: bm on 1 Mar 2010 19:48
On Feb 26, 11:46 am, "2.7182818284590..." <tangent1...(a)gmail.com> wrote: > Preserving/Airtightening Foods with Argon? > > Argon is denser than air, and it sinks. > > Suppose that argon, which is an extremely inert noble gas, is used to > displace air (which is ~80% nitrogen, ~19% oxygen, and ~1% CO2 and > other gases) in: > 1. already opened wine bottles > 2. any food corruptible by microbes which thrive in oxygen and/or > CO2, etc. > 3. milk? > > Could this method be used to preserve foods and/or drinks? > > I have this idea of a method which displaces the air in a wine bottle > with argon gas. The argon gas does *NOT* escape the wine bottle, but > it has displaced the air. Then a cork is placed on the half-full > bottle of wine (the other half of the wine bottle is argon gas). > > Couldn't this method be used to preserve wines? What is the big flaw > in this idea? THE BIG FLAW IS " WE DO NOT KNOW LONG TERM "BAD - UNDESIRABLE" physiological effects of Argon. Nature made it a RARE GAS must be some reason in it!!!!!!!!! |