WI0800040_Correspondence_19980317

03/17/98 TUE 17:45 FAX [phone] DE&S AUSTIN
DATE: March 17. 1998
TO: Mr. Marcus Geist
PHONE: [phone]
North Carolina DEHNR FAX: [phone]
FROM: John Londergan PHONE: [phone]
RE: Use of food grade calcium chloride at Camp Leieune
CC: NA
Number of pages including cover sheet: 5
Comments:
The work we are proposing to undertake at Camp Leieune is in preparation for 1:he
remediation of a portion of the shallow aquifer contaminated with tetrachloroethene_
Remediation of the contamination will require the infection of fluids into the aquifer as
well as extraction operations To prevent the mobilization of fines during the proposed
injection operations, all solutions iniected must contain approximately one thousand
parts per million calcium chloride in potable water. The calcium prevents the
deflocculation of the clan minerals present in the aquifer. If this is not done, fines are
mobilized in the aquifer until they lodge in pore spaces small enough to capture them.
This leads to a significant degradation in hydraulic conductivity making the
infection/extraction operations required to remediate the shallow aquifer impractical_
We have investigated many sources for the quantities of calcium chloride we will
require as well as alternate sources of calcium such as calcium carbonate and calcium
sulfate. We have not found a source which has a stated maximum possible
concentration of arsenic which is less than 3 parts per million (ppmb. Apparently. the 3
ppm general criteria is based upon the Food Chemical Codex which stipulates a
concentration of arsenic no greater than 3 ppm in calcium chloride used in food.
Please see the materials faxed with this cover page.
Duke Engineering & Services, Inc.
9111 Research Boulevard
Austin, Texas 78758
Telephone: [phone]
Facsimile: [phone]
DESKS
Duke Engineering &Services
Cj001

03/17/98 TUE 17:46 FAX [phone]
DE&S AUSTIN
We propose to mix a solution of 1,000 ppm calcium chloride. If the calcium chloride
used in the mix were to have the maximum allowable amount of arsenic present, the
injected solution would have 3 parts per billion (ppb) arsenic. In terms of analyzing for
arsenic. I called Star Analvtical in Fort Worth. The chemist I spoke to said they can run
an SW 846 206.2 method for waste water which will detect down to the 5 o b level.
They are not aware of a standard method that will detect lower concentrations.
We are currently evaluating predicted downgradient concentrations of arsenic given
permission to iniect at the.maximum 3 ppb arsenic level.
Duke Engineering & Services, Inc.
9111 Research Boulevard
Austin, Texas 78758
Telephone: [phone]
Facsimile: [phone]
DE&S
Duke Engineering & Services
C1 002

03/17/98 TUE 17:46 FAX [phone] DE&S AUSTIN
WAIS Document Retrieval Page 1 of 2
[Code of Federal Regulations]
[Title 21, Volume 3, Parts 170 to 199]
[Revised as of April 1, 1997]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR184.1193]
[Page 460-461]
TITLE 21--FOOD AND DRUGS
CHAPTER I --FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES
PART 184--DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE --Table o
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1193 Calcium chloride.
(a) Calcium chloride (CaCl<INF>2</INF><t-bullet>2H<INF>2</INF>0, CAS
Reg. No. 10035-04-8) or anhydrous calcium chloride (CaCl<INF>2,</INF>
CAS Reg. No. 10043-52-4) may be commercially obtained as a byproduct in
the ammonia -soda (Solvay) process and as a joint product from natural
salt brines, or it may be prepared by substitution reactions with other
calcium and chloride salts.
(b) The ingredient meets the specifications of the Food Chemicals
Codex, 3d Ed. (1981), p. 47, which is incorporated by reference. Copies
are available from the National Academy Press, 2101 Constitution Ave.
NW., Washington, DC 20418, or available for inspection at the Office of
the Federal Register, 800 North Capitol Street, NW., suite 700,
Washington, DC 20408.
(c) The ingredient is used as an anticaking agent as defined in
Sec. 170.3(0)(1) of this chapter; antimicrobial agent as defined in
Sec. 170.3(0)(2) of this chapter; curing or pickling agent as defined in
Sec. 170.3(0)(5) of this chapter; firming agent as defined in
Sec. 170.3(0)(10) of this chapter; flavor enhancer as defined in
Sec. 170.3(0)(11) of this chapter; humectant as defined in
Sec. 170.3(0)(16) of this chapter; nutrient supplement as defined in
Sec. 170.3(0)(20) of this chapter; pH control agent as defined in
Sec. 170.3(0)(23) of this chapter; processing aid as defined in
Sec. 170.3(0)(24) of this chapter; stabilizer and thickener as defined
in Sec. 170.3(o)(28) of this chapter; surface-active agent as defined in
Sec. 170.3(0)(29) of this chapter; synergist as defined in
Sec. 170.3(0)(31) of this chapter; and texturizer as defined in
Sec. 170.3(o)(32) of this chapter.
(d) The ingredient is used in foods at levels not to exceed current
good manufacturing practices in accordance with Sec. 184.1(b)(1).
Current good manufacturing practices result in a maximum level, as
served, of 0.3 percent for baked goods as defined in Sec. 170.3(n)(1) of
this chapter and for dairy product analogs as defined in
Sec. 170.3(n)(10) of this chapter; 0.22 percent for nonalcoholic
beverages and beverage bases
[[Page 461]]
as defined in Sec. 170.3(n)(3) of this chapter; 0.2 percent for cheese
as defined in Sec. 170.3(n)(5) of this chapter and for processed fruit
and fruit juices as defined in Sec. 170.3(n)(35) of this chapter; 0.32
percent for coffee and tea as defined in Sec. 170.3(n)(7) of this
chapter; 0.4 percent for condiments and relishes as defined in
Sec. 170.3(n)(8) of this chapter; 0.2 percent for gravies and sauces as
defined in Sec. 170.3(n)(24) of this chapter; 0.1 percent for commercial
jams and jellies as defined in Sec. 170.3(n)(28) of this chapter; 0.25
I1003
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03/17/98 TUE 17:46 FAX [phone] DE&S AUSTIN
WAIS Document Retrieval Page 2 of 2
percent for meat products as defined in Sec. 170.3(n)(29) of this
chapter; 2.0 percent for plant protein products as defined in
Sec. 170.3(n)(33) of this chapter; 0.4 percent for processed vegetables
and vegetable juices as defined in Sec. 170.3(n)(36) of this chapter;
and 0.05 percent for all other food categories.
(e) Prior sanctions for this ingredient different from the uses
established in this section do not exist or have been waived.
[47 FR 27808, June 25, 1982, as amended at 61 FR 14247, Apr. 1, 1996]
L 004
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03/17/98 TUE 17:47 FAX [phone] DE&S AUSTIN
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