Experimental Populations of Gammarus duebeni in Fresh Water with a Low Sodium Content

Nature ◽  
1970 ◽  
Vol 228 (5274) ◽  
pp. 875-876 ◽  
Author(s):  
D. W. SUTCLIFFE
Keyword(s):  
Fresh Water ◽  
Sodium Content ◽  
Low Sodium ◽  
Experimental Populations

The Study of Destructible Annealed Anode Paste in the Current CO2

2021 ◽  
Vol 316 ◽  
pp. 699-704
Author(s):  
Olga V. Belousova ◽  
Ksenia V. Kostina
Keyword(s):  
Petroleum Coke ◽  
Sodium Content ◽  
Laboratory Studies ◽  
Low Sodium ◽  
Pitch Coke ◽  
Qualitative Characteristics ◽  
Good Agreement

The article is devoted to the study of destructibility of the annealed anode paste of different composition in the CO2 current. It is shown that the destructibility of CO2 current of petroleum coke is much less than that of pitch coke. The comparison of the qualitative characteristics of the anode paste on the basis of pitch coke and petroleum coke revealed the advantage of petroleum coke, due to its low sodium content. The average destructibility of the anode paste on the basis of different grades of cokes in the CO2 current is determined. The conducted semi-industrial tests were in good agreement with the laboratory studies.

Sodium Regulation in the Amphipod Gammarus Duebeni Lilljeborg form Freshwater Localities in Ireland

1968 ◽  
Vol 48 (2) ◽  
pp. 339-358
Author(s):  
D. W. SUTCLIFFE ◽  
J. SHAW
Keyword(s):  
Fresh Water ◽  
Loss Rate ◽  
Sea Water ◽  
Detailed Comparison ◽  
Urine Concentration ◽  
Sodium Influx ◽  
Fresh Waters ◽  
Low Sodium ◽  
Characteristic Features ◽  
Sodium Regulation

1. A quantitative study of sodium influx and loss was made on populations of Gammarus duebeni obtained from four freshwater localities in Ireland. 2. Characteristic features of sodium regulation in animals from the four localities were as follows, (a) The sodium influx increases gradually with increasing external sodium concentrations, but a maximum (saturation) level is abruptly reached at an external concentration of 1-2 mM/l. and the transporting system is half saturated at about 0.5 mM/l. sodium, (b) Over the range of sodium concentrations found in fresh waters a low rate of sodium uptake is sufficient to balance sodium losses at concentrations down to between 0.5 and 0.25 mM/l. At lower concentrations the influx is increased and the loss rate is reduced. (c) Calculations suggest that hypotonic urine containing approximately 40 mM/l sodium is produced at external concentrations ranging from fresh water to 40 % sea water. At external concentrations below 0.25 mM/l. sodium the urine concentration is probably reduced to well below 40 mM/l. sodium. 3. A detailed comparison is made of sodium regulation at external concentrations ranging between 0.07 and 1 mM/l. sodium in G. duebeni from fresh water in Ireland and from fresh water and brackish water in Britain. It is suggested that G. duebeni in Ireland constitutes a distinct physiological race adapted for living in fresh waters with relatively low sodium concentrations.

Comparison of AOAC and Atomic Absorption Spectrophotometry Methods for Determining Sodium in Fertilizers: Collaborative Study

1983 ◽  
Vol 66 (5) ◽  
pp. 1234-1241
Author(s):  
Luis F Corominas ◽  
Roberto A Navarro ◽  
Pedro Rojas ◽  
◽  
M Aihara ◽  
...  
Keyword(s):  
Atomic Absorption ◽  
Collaborative Study ◽  
Atomic Absorption Spectrophotometry ◽  
Sodium Content ◽  
Matched Pairs ◽  
High Potassium ◽  
Absorption Spectrophotometry ◽  
Low Sodium ◽  
Aoac Method ◽  
Aas Method

Abstract A collaborative study was carried out to compare AOAC method 2.147-2.150 for determining sodium in fertilizers with the atomic absorption spectrophotometric (AAS) method. Twelve synthetic NPK samples, 6 pairs of blind duplicates (0.06-8.5% Na), were sent to 22 collaborators; a total of 13 sets of results were received and evaluated by the modified matched pairs technique. The AAS method showed better performance in samples with low sodium content and high potassium content. The AAS method has been adopted official first action for determining sodium in fertilizers.

scholarly journals The impact of adding front-of-package sodium content labels to grocery products: an experimental study

2012 ◽  
Vol 16 (3) ◽  
pp. 383-391 ◽  
Author(s):  
Samantha Goodman ◽  
David Hammond ◽  
Rhona Hanning ◽  
Judy Sheeshka
Keyword(s):  
Sodium Content ◽  
Control Group ◽  
Traffic Light ◽  
Experimental Conditions ◽  
Low Sodium ◽  
Numeric Information ◽  
Grocery Products ◽  
The Impact ◽  
Selection Of ◽  
Colour Coding

AbstractObjectiveCanadians consume approximately twice the daily Adequate Intake of sodium. The present study examined the efficacy of four types of front-of-package (FOP) sodium labels at influencing consumers’ selection of products low v. high in sodium.DesignParticipants were randomly assigned to one of five experimental conditions: (i) control condition with no FOP label; (ii) basic numeric FOP label; (iii) numeric FOP label with ‘high’ and ‘low’ sodium content descriptors; (iv) detailed Traffic Light (TL) label with colour coding, content descriptors and numeric information; and (v) simple TL label with no numeric information. Participants were shown pairs of grocery products that varied in sodium content and told they could choose a free sample. Selection of the low-sodium v. the high-sodium product was the primary behavioural outcome, in addition to ratings of effectiveness, understanding, liking and believability.SettingWaterloo, Ontario, Canada.SubjectsAdults (n 430) aged ≥18 years, recruited from community settings.ResultsParticipants in the three FOP conditions with ‘high/low’ sodium content descriptors were significantly more likely to choose the lower-sodium product compared with the control group. The detailed TL label was ranked most effective at helping participants select low-sodium products, and was rated significantly higher than other formats in liking, understanding and believability. Product selection did not differ significantly across sociodemographic groups.ConclusionsFOP labels that include content descriptors may be more effective in helping consumers to select lower-sodium products. TL labels, which incorporate content descriptors and colour coding, should be considered for future FOP labelling initiatives.

Microbiota of regular sodium and sodium-reduced ready-to-eat meat products obtained from the retail market

2015 ◽  
Vol 61 (2) ◽  
pp. 150-154 ◽  
Author(s):  
Petr Miller ◽  
Xiaoji Liu ◽  
Lynn M. McMullen
Keyword(s):  
Meat Products ◽  
Sodium Content ◽  
Retail Market ◽  
Bacterial Isolates ◽  
Low Sodium ◽  
Reduced Products ◽  
Culture Independent ◽  
Brochothrix Thermosphacta ◽  
Leuconostoc Gelidum ◽  
Culture Dependent

The aim of this study was to assess the influence of sodium content on the microbiota on the surface of ready-to-eat (RTE) meat products purchased from the retail market in Canada. Products, including sliced and sausage-type deli meats, were analysed with culture-dependent and culture-independent methods. Bacteria were identified from 23 brands of products from different meat processors with claims of sodium content ranging from 390 to 1200 mg per 100 g of product. Out of 150 bacterial isolates, the most common were identified as Leuconostoc gelidum, Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Leuconostoc gasicomitatum. Vacuum-packaged RTE deli sliced meat products had the largest population of bacteria. Leuconostocci were the most common isolates in this group of products, while carnobacteria were prevalent on products with moderate loads of bacteria. A higher incidence of carnobacteria and lower incidence of B. thermosphacta were detected on sodium-reduced products. Simpson’s and Shannon–Wiener indices showed that low sodium products (25%–50% less sodium) had an overall higher bacterial diversity. This was also observed when individual low sodium products were compared with their regular sodium counterpart.

scholarly journals Nutritional Composition of Malted Barley Residue from Brewery

2021 ◽  
Vol 11 (1) ◽  
pp. 27
Author(s):  
Jaqueline Andrea Custódio Trevizan ◽  
Graciene de Souza Bido ◽  
Ariana Ferrari ◽  
Daniele Fernanda Felipe
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Chemical Characterization ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Low Sodium ◽  
Physical Chemical ◽  
Iron And Calcium ◽  
Nutritional Potential

The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

Effect of Chronic Hemorrhage on Urinary Aldosterone-Like Activity and Sodium Excretion in Dogs

1957 ◽  
Vol 189 (1) ◽  
pp. 181-184 ◽  
Author(s):  
M. Jay Goodkind ◽  
Wilmot C. Ball ◽  
James O. Davis
Keyword(s):  
Glomerular Filtration Rate ◽  
Glomerular Filtration ◽  
Sodium Excretion ◽  
Filtration Rate ◽  
Sodium Intake ◽  
Sodium Content ◽  
Sodium Diet ◽  
Low Sodium Diet ◽  
Low Sodium ◽  
Renal Sodium Excretion

Chronic hemorrhage in normal dogs resulted in increased urinary aldosterone-like activity and a reduction in renal sodium excretion which was approximately equivalent to the sodium content of the blood removed. Glomerular filtration rate either increased or did not change. A comparable increase in aldosterone-like activity was observed in urine from normal dogs fed a low sodium diet equivalent to the net sodium intake of dogs subjected to hemorrhage.

scholarly journals A Therapeutic Trial of a Raw Vegetable Diet in Chronic Rheumatic Conditions

1936 ◽  
Vol 30 (1) ◽  
pp. 1-10 ◽  
Author(s):  
D. C. Hare
Keyword(s):  
Sodium Content ◽  
Therapeutic Trial ◽  
Vegetable Diet ◽  
Muscular Pain ◽  
Low Sodium ◽  
Rheumatic Conditions ◽  
Modified Diet

Twelve cases of chronic rheumatism have been treated on a raw vegetable diet for periods of two weeks, followed by a modified diet for further periods. No other method of treatment has been used during the period of observation. Pain has been relieved in ten cases and those cases in which there were muscular pain and stiffness with simple effusions into the joints have benefited most. Cinematograph records of the progress have been made. The immediate results obtained appear to be due to the low sodium content of the diet; other factors have not been excluded.

Development and quality assessment of low-sodium functional chevon patties

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Narendra Kumar Nayak ◽  
Vikas Pathak
Keyword(s):  
Physicochemical Properties ◽  
Meat Products ◽  
Calcium Content ◽  
Sodium Content ◽  
Sensory Attributes ◽  
Content Type ◽  
Overall Acceptability ◽  
Low Sodium ◽  
Significant Difference ◽  
Profile Estimation

PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

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