Tracy Dotson on fri 10 dec 99
Had a friend, who usually uses only 6 lbs of pickling salt to fire her salt
kiln, use up 25 lbs of a cheap brand with little or no results except what I
would call residual salt from previous firings. What she used is.... Cargill
Foods Top-Flo Evaporated Salt. On closer examination of the bag in small
letters we found "TREATED INGREDIENTS: Salt, yellow prussiate of soda".
Any one have any Idea what is going on and what is this stuff yellow
prussiate of soda? Any information would be appreciated and maybe help other
salt people to not make the same mistake.
Thanks Tracy
Michael Banks on sat 11 dec 99
Yellow prussate of soda is the archaic name for sodium ferrocyanide
(Na4Fe[CN]6.3H2O).
Why manufacturers use archaic chemical names in the Information Age , is
beyond me. Maybe they're scared some people will freak-out at the sight of
the "cyanide" bit.
Michael Banks
Nelson,
NZ
Tracy Dotson wrote:
> ----------------------------Original message----------------------------
> Had a friend, who usually uses only 6 lbs of pickling salt to fire her
salt
> kiln, use up 25 lbs of a cheap brand with little or no results except what
I
> would call residual salt from previous firings. What she used is....
Cargill
> Foods Top-Flo Evaporated Salt. On closer examination of the bag in small
> letters we found "TREATED INGREDIENTS: Salt, yellow prussiate of soda".
>
> Any one have any Idea what is going on and what is this stuff yellow
> prussiate of soda? Any information would be appreciated and maybe help
other
> salt people to not make the same mistake.
>
> Thanks Tracy
>
Janet Kaiser on sun 12 dec 99
I check most labels on what I buy and reject a lot of products if I see what
I consider to be "nasties". But I never thought to check salt for goodness
sake! How can something as common and basic be adulterated and sold with an
"additive"?
Is nothing sacred?
Janet Kaiser
-----Original Message-----
>Yellow prussate of soda is the archaic name for sodium ferrocyanide
>(Na4Fe[CN]6.3H2O).
>
>Why manufacturers use archaic chemical names in the Information Age , is
>beyond me. Maybe they're scared some people will freak-out at the sight of
>the "cyanide" bit.
>
>Michael Banks
>Nelson,
>NZ
>
>
>
>Tracy Dotson wrote:
>> ----------------------------Original message----------------------------
>> Had a friend, who usually uses only 6 lbs of pickling salt to fire her
>salt
>> kiln, use up 25 lbs of a cheap brand with little or no results except
what
>I
>> would call residual salt from previous firings. What she used is....
>Cargill
>> Foods Top-Flo Evaporated Salt. On closer examination of the bag in small
>> letters we found "TREATED INGREDIENTS: Salt, yellow prussiate of soda".
>>
>> Any one have any Idea what is going on and what is this stuff yellow
>> prussiate of soda? Any information would be appreciated and maybe help
>other
>> salt people to not make the same mistake.
>>
>> Thanks Tracy
>>
>
John Rodgers on sun 12 dec 99
Freak Out!!!
That is exactly what manufacturers are afraid of. Also abandonment by the public
of their product.
It comes under the guise of marketing. Never, ever, put anything in front orf
your customer that has any kind of negative connotation.
For example, in this country we never use the word "false" or "fake" anymore in
promotion of product, as in false eyelashes or fake leather wall covering. That
is to negative.
There is a deliberate attempt by marketing to "make nice" or gloss over or
diminish anything that could be perceived as a negative and they try to make
something look better that it really is. So, instead often times we use the
French word "faux", as in "faux" leather, etc. This is but one example of what
marketing does. There are so many examples of this kind of marketing effort it
is funny.
A classic example is the story of P.T. Barnum. He couldn't get the people to
leave from one of his shows to make room for the incoming crowd, so he had a
sign put up and announced "Step this way to the Egress!!!".
Promotion, marketing....people flooded through the door to see the
egress....only to find they had exited the room.....Egress meaning exit,
according to Webster. So there it was, the classic promotoin and marketing ploy.
As Gran' ma used to say " A turd is a turd by any other name"..........and we,
the public are always stepping in it!!!
John Rodgers
Birmingham, AL
Michael Banks wrote:
> ----------------------------Original message----------------------------
> Yellow prussate of soda is the archaic name for sodium ferrocyanide
> (Na4Fe[CN]6.3H2O).
>
> Why manufacturers use archaic chemical names in the Information Age , is
> beyond me. Maybe they're scared some people will freak-out at the sight of
> the "cyanide" bit.
>
> Michael Banks
> Nelson,
> NZ
>
> Tracy Dotson wrote:
> > ----------------------------Original message----------------------------
> > Had a friend, who usually uses only 6 lbs of pickling salt to fire her
> salt
> > kiln, use up 25 lbs of a cheap brand with little or no results except what
> I
> > would call residual salt from previous firings. What she used is....
> Cargill
> > Foods Top-Flo Evaporated Salt. On closer examination of the bag in small
> > letters we found "TREATED INGREDIENTS: Salt, yellow prussiate of soda".
> >
> > Any one have any Idea what is going on and what is this stuff yellow
> > prussiate of soda? Any information would be appreciated and maybe help
> other
> > salt people to not make the same mistake.
> >
> > Thanks Tracy
> >
Tom Buck on sun 12 dec 99
Tracy:
OUCH! Tell you friend to give this stuff back to the farm supply
store or the farmer where it came from. This is not stuff that should ever
be put in a kiln, espy one at high temperature.
The compound is NaCN, sodium cyanide, and yes it is a "salt"
by chemical nomenclature but it's not SALT, or NaCl, sodium chloride,
common table salt. The name "prussiate" is archaic, and comes from an old
name for HCN, ie, "prussic acid", which should be called more properly
"hydrocyanic acid". This compound is highly toxic by ingestion or
inhaltion.
I would expect that some HCN would be formed if NaCN were
introduced to a hot kiln, and the HCN is quite poisonous. In a special
case, given enough HCN in the kiln, an explosion is possible (but not
probable).
Please people, be very careful with the raw materials you use;
make sure you know what they are, and their potential hazards. This
example cited by Tracy gives me the willies.
til later. Happy Holidays. Peace. Tom B.
Tom Buck ) tel: 905-389-2339
(westend Lake Ontario, province of Ontario, Canada).
mailing address: 373 East 43rd Street,
Hamilton ON L8T 3E1 Canada
On Fri, 10 Dec 1999, Tracy Dotson wrote:
> ----------------------------Original message----------------------------
> Had a friend, who usually uses only 6 lbs of pickling salt to fire her salt
> kiln, use up 25 lbs of a cheap brand with little or no results except what I
> would call residual salt from previous firings. What she used is.... Cargill
> Foods Top-Flo Evaporated Salt. On closer examination of the bag in small
> letters we found "TREATED INGREDIENTS: Salt, yellow prussiate of soda".
>
> Any one have any Idea what is going on and what is this stuff yellow
> prussiate of soda? Any information would be appreciated and maybe help other
> salt people to not make the same mistake.
>
> Thanks Tracy
>
I.Lewis on mon 13 dec 99
------------------
Tracy Dotson wrote =22On closer examination of the bag in small
letters we found =22TREATED INGREDIENTS: Salt, yellow prussiate of =
soda=22.=22
If this is correct the contents contain or have been in cotact with Sodium
Cyanide, a lethal compound used to heat treat steel in a process called case
hardening. Check with your local environment protection agency before =
disposing
of this material, and if it is suspect, see that it is disposed of in an
appropriate and safe manner.
Hoping no harm has been done.
Ivor Lewis
Stephen Mills on mon 13 dec 99
Janet,
Magnesium carbonate is commonly added to table salt to make it flow
better, and it says so on the label!
Steve
Bath
UK
In message , Janet Kaiser
writes
>----------------------------Original message----------------------------
>I check most labels on what I buy and reject a lot of products if I see what
>I consider to be "nasties". But I never thought to check salt for goodness
>sake! How can something as common and basic be adulterated and sold with an
>"additive"?
>
>Is nothing sacred?
>
>Janet Kaiser
>
>-----Original Message-----
>>Yellow prussate of soda is the archaic name for sodium ferrocyanide
>>(Na4Fe[CN]6.3H2O).
>>
>>Why manufacturers use archaic chemical names in the Information Age , is
>>beyond me. Maybe they're scared some people will freak-out at the sight of
>>the "cyanide" bit.
>>
>>Michael Banks
>>Nelson,
>>NZ
>>
>>
>>
>>Tracy Dotson wrote:
>>> ----------------------------Original message----------------------------
>>> Had a friend, who usually uses only 6 lbs of pickling salt to fire her
>>salt
>>> kiln, use up 25 lbs of a cheap brand with little or no results except
>what
>>I
>>> would call residual salt from previous firings. What she used is....
>>Cargill
>>> Foods Top-Flo Evaporated Salt. On closer examination of the bag in small
>>> letters we found "TREATED INGREDIENTS: Salt, yellow prussiate of soda".
>>>
>>> Any one have any Idea what is going on and what is this stuff yellow
>>> prussiate of soda? Any information would be appreciated and maybe help
>>other
>>> salt people to not make the same mistake.
>>>
>>> Thanks Tracy
>>>
>>
>
--
Steve Mills
Bath
UK
home e-mail: stevemills@mudslinger.demon.co.uk
work e-mail: stevemills@bathpotters.demon.co.uk
own website: http://www.mudslinger.demon.co.uk
BPS website: http://www.bathpotters.demon.co.uk
Tel: **44 (0)1225 311699
Fax: **44 (0)870 0526466
Michael Banks on tue 14 dec 99
This thread is taking some strange twists and turns lately...
I would like to point out that the stuff in question, sodium ferrocyanide
(yellow prussate of soda pickling salt) is nothing to do with common salt
(NaCl). Pickling salts are used in the electroplating industry to prepare
items for plating.
It is my belief that ferrocyanide salts are a lot less toxic than cyanides
(but would welcome correction), -so no hysteria please. Monona may be able
to enlighten?
I seem to recall from high school biology, that cyanide ions knock out the
ferredoxin (a respiration enzyme?) in cells with disasterous consequences
(like instant death). Ferrocyanide ions conversely have little affinity for
the iron atoms in ferredoxin because the CN radical is already bonded to
iron in the salt.
Michael
in NZ (taking a pinch of pickling salt)
Richard Jeffery on wed 15 dec 99
which is another good reason to buy granular sea salt - apart from the
flavour, that is....
> -----Original Message-----
> From: Ceramic Arts Discussion List
> [mailto:CLAYART@LSV.UKY.EDU]On Behalf
> Of Stephen Mills
> Sent: 13 December 1999 22:06
> To: CLAYART@LSV.UKY.EDU
> Subject: Re: strange salt
>
>
> ----------------------------Original
> message----------------------------
> Janet,
>
> Magnesium carbonate is commonly added to table salt to make it flow
> better, and it says so on the label!
>
> Steve
> Bath
> UK
>
>
> In message , Janet Kaiser
> writes
> >----------------------------Original
> message----------------------------
> >I check most labels on what I buy and reject a lot of
> products if I see what
> >I consider to be "nasties". But I never thought to check
> salt for goodness
> >sake! How can something as common and basic be adulterated
> and sold with an
> >"additive"?
> >
> >Is nothing sacred?
> >
> >Janet Kaiser
> >
> >-----Original Message-----
> >>Yellow prussate of soda is the archaic name for sodium ferrocyanide
> >>(Na4Fe[CN]6.3H2O).
> >>
> >>Why manufacturers use archaic chemical names in the
> Information Age , is
> >>beyond me. Maybe they're scared some people will freak-out
> at the sight of
> >>the "cyanide" bit.
> >>
> >>Michael Banks
> >>Nelson,
> >>NZ
> >>
> >>
> >>
> >>Tracy Dotson wrote:
> >>> ----------------------------Original
> message----------------------------
> >>> Had a friend, who usually uses only 6 lbs of pickling
> salt to fire her
> >>salt
> >>> kiln, use up 25 lbs of a cheap brand with little or no
> results except
> >what
> >>I
> >>> would call residual salt from previous firings. What she
> used is....
> >>Cargill
> >>> Foods Top-Flo Evaporated Salt. On closer examination of
> the bag in small
> >>> letters we found "TREATED INGREDIENTS: Salt, yellow
> prussiate of soda".
> >>>
> >>> Any one have any Idea what is going on and what is this
> stuff yellow
> >>> prussiate of soda? Any information would be appreciated
> and maybe help
> >>other
> >>> salt people to not make the same mistake.
> >>>
> >>> Thanks Tracy
> >>>
> >>
> >
>
> --
> Steve Mills
> Bath
> UK
> home e-mail: stevemills@mudslinger.demon.co.uk
> work e-mail: stevemills@bathpotters.demon.co.uk
> own website: http://www.mudslinger.demon.co.uk
> BPS website: http://www.bathpotters.demon.co.uk
> Tel: **44 (0)1225 311699
> Fax: **44 (0)870 0526466
>
Tasha Olive on wed 15 dec 99
Gidday, Michael, As I happen to be married to a Kiwi, I was wondering what
part of the Island you live in? Also your ideas on the salt sounds like a
thread of interest. I'll be staying tuned for the outcome and then may join
you in a pinch of pickling meself. Tasha
-----Original Message-----
From: Michael Banks
To: CLAYART@LSV.UKY.EDU
Date: Tuesday, December 14, 1999 7:51 AM
Subject: strange salt
>----------------------------Original message----------------------------
>
>This thread is taking some strange twists and turns lately...
>
>I would like to point out that the stuff in question, sodium ferrocyanide
>(yellow prussate of soda pickling salt) is nothing to do with common salt
>(NaCl). Pickling salts are used in the electroplating industry to prepare
>items for plating.
>
>It is my belief that ferrocyanide salts are a lot less toxic than cyanides
>(but would welcome correction), -so no hysteria please. Monona may be able
>to enlighten?
>
>I seem to recall from high school biology, that cyanide ions knock out the
>ferredoxin (a respiration enzyme?) in cells with disasterous consequences
>(like instant death). Ferrocyanide ions conversely have little affinity
for
>the iron atoms in ferredoxin because the CN radical is already bonded to
>iron in the salt.
>
>Michael
>in NZ (taking a pinch of pickling salt)
NakedClay@aol.com on thu 16 dec 99
In a message dated 12/13/99 2:07:08 PM Pacific Standard Time, Janet writes:
> >----------------------------Original message----------------------------
> >I check most labels on what I buy and reject a lot of products if I see
> what
> >I consider to be "nasties". But I never thought to check salt for goodness
> >sake! How can something as common and basic be adulterated and sold with
an
> >"additive"?
-----------------------------------
Hi Janet!
In the US, table salt is offered with iodine. It's there as a nutrient. Rock
salt, used on icy roads, contains all kinds of preservatives and melting
additives.
Unless you use kosher salt, which contains no additives, there is likely to
be at least one additional element in your salt!
Milton NakedClay@AOL.COM
Ditmar/Gayle on fri 17 dec 99
-------------------
If you think regular table salt has additives.........
Evaporated sea salt ( the real stuff, not the refined =22sea=22 salt ) has =
almost
every element known to man. Most in only trace amounts, but still =
detectable.
It actually tastes better and supplies our bodies with the trace elements we
need.
>From Alohaland, Ditmar.
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