Technical articles on electroplating, wastewater treatment and specialty chemicals
Technical articles
Specialized content
Since 1972
Over 50 years of experience
Author: Walmir Rezende • 10/13/2025
The quality of chemical inputs directly determines the success of the whole electroplating process. A complete guide with 13 essential products, professional technical criteria and a supplier validation protocol.
Read MoreWalmir Rezende • 10/12/2025
Why lot-specific COAs, up-to-date SDSs, full traceability and ISO 9001:2015 certified suppliers are mandatory in professional jewelry electroplating, and how to prepare for audits.
Read MoreWalmir Rezende • 10/11/2025
Why certified analytical grade (P.A.) hydrochloric, nitric and sulfuric acids matter for surface preparation in jewelry electroplating: purity, specifications, traceability and good practices.
Read MoreWalmir Rezende • 10/11/2025
From pickling to finishing, discover the complete Boreto & Cardoso portfolio of chemical inputs for electroplating jewelry, fashion jewelry and costume jewelry, with full traceability.
Read MoreWalmir Rezende • 10/10/2025
Effective equipment sanitation prevents cross-contamination and keeps preservatives working in meat products by removing biofilms and residues.
Read MoreWalmir Rezende • 10/09/2025
Relying on alkaline cleaning alone, or acid cleaning alone, in a meatpacking plant CIP looks simpler, but it leaves residues behind and leads to biofilms and corrosion.
Read MoreWalmir Rezende • 10/08/2025
Production managers often ask: sodium hypochlorite or hydrogen peroxide? Both are sanitizers approved by ANVISA for the food industry, but they differ in mechanism, spectrum and application.
Read MoreWalmir Rezende • 10/07/2025
CIP (Clean-in-Place) protocols are essential for food safety in meatpacking and dairy plants. Yet seemingly minor operational mistakes can lead to contamination, biofilms, failed audits and equipment corrosion.
Read MoreWalmir Rezende • 10/06/2025
Technical managers often see the same preservative, at the same dosage, work in one product and fail in another. The explanation usually lies in pH.
Read MoreWalmir Rezende • 10/06/2025
Proper pH control is essential for quality and safety in meat and dairy products, since it affects preservatives, texture and emulsions.
Read MoreWalmir Rezende • 10/05/2025
Sodium bicarbonate (NaHCO₃) is widely known for household uses, but it also has specific technical uses in industrial meat processing:
Read MoreWalmir Rezende • 10/04/2025
Citric acid and sodium citrate are pH regulators used in meatpacking and dairy plants, but they do different jobs: one acidifies, the other emulsifies and buffers.
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