Direct current measurements of the conductance of solutions of sodium and potassium chloride at 25°C

1956 ◽  
Vol 9 (4) ◽  
pp. 443 ◽  
Author(s):  
HH Lime
Keyword(s):  
Sodium Chloride ◽  
Special Reference ◽  
Potassium Chloride ◽  
Direct Current ◽  
Concentrated Solutions ◽  
Sodium And Potassium

Measurements of the conductance of concentrated solutions of sodium chloride and potassium chloride at 25 �C have been made by the D.C. method. They have been interpreted in the light of recent theories with special reference to the effect of viscosity.

Influence of Sodium Substitution with Potassium on Microbial and Organoleptic Spoilage Patterns in Sliced Vacuum-Packed Pasteurized Pork Loin

1986 ◽  
Vol 49 (12) ◽  
pp. 999-1002 ◽  
Author(s):  
H.-J. S. NIELSEN ◽  
P. ZEUTHEN
Keyword(s):  
Adverse Effect ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Aerobic Bacteria ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Brochothrix Thermosphacta ◽  
Sodium Substitution ◽  
Pork Loin ◽  
Sodium And Potassium

Sliced, cured, cooked and smoked pork loin was produced with sodium chloride or a mixture of sodium and potassium chloride, with each preparation of pork loin having the same water activity (0.967–0.968). The pork loins were sliced, vacuum packaged and stored at 2, 5 and 10°C. Microbial spoilage was determined using selective and nonselective media to enumerate total aerobic bacteria, lactics, Brochothrix thermosphacta, gram-negative bacteria and yeasts. Spoilage was also determined using sensory evaluation. Generally, the influence of sodium substitution on microorganisms was minimal. Organoleptic scores were similar for the two preparations of pork loin, hence no adverse effect of sodium substitution was observed.

Abstract P355: Sodium and Potassium 24 Hours Excretion in The Italian Adult Population: Preliminary Results of The MINISAL-GIRCSI Study

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Chiara Donfrancesco ◽  
Renato Ippolito ◽  
Cinzia Lo Noce ◽  
Luigi Palmieri ◽  
Roberto Iacone ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Salt Intake ◽  
Adult Population ◽  
Salt Content ◽  
Processed Meat ◽  
Health Examination ◽  
Preliminary Results ◽  
Italian Regions ◽  
Sodium And Potassium

Background: According to the recommendation of the High Level Group of the European Union within the “Gaining health: make healthy choices easy choice” Preventive Program of the Italian Ministry of Health, the agreement with bread makers' associations was signed for the gradual reduction of the salt content in bread. In Italy, information about habitual sodium and potassium intake is scanty. In order to monitor preventive actions of this Preventive Programme the MINISAL-GIRCSI Study is to assess the dietary intake of sodium and potassium in representative samples of the Italian adult population. Methods: Baseline data from 12 different random samples collected within the MINISAL-GIRCSI-Health Examination Survey started in 2008, with completed screening and laboratory determinations, were considered: 1196 men and 1231 women aged 35-79 years. Sodium and potassium daily intakes were assessed through 24-hour urine collection using standardized procedures. Determinations of sodium, potassium and creatinine were assessed in a centralized laboratory. Information on habit of adding salt to food and the consumption of high salt content food were collected through a questionnaire. Results: Mean of sodium chloride per day resulted 11 g in men and 8 g in women with a range of 1-27 g and 2-27 g respectively. Mean of potassium chloride per day resulted 5 g in men and 4 g in women with a range of 1-13 g and 1-9 g respectively. Mean of creatinine per day resulted 1463 mg in men and 942 mg in women. Mean of urine volume per day resulted 1861 ml in men and 1827 ml in women. In both men and women, higher intake of sodium chloride was found in Southern regions; no geographical differences were found for potassium chloride. Sodium and potassium chloride excretions were not found higher with increasing age. Most of persons (72%) eat three slices of bread per day and 22% eat cheese and processed meat more than 4 times per week. Thirteen percent of persons usually add salt during meals and 19% are usually thirsty after meals. Conclusions: Preliminary results show that Italian adult population take more than double of WHO recommended salt intake; this is typical in industrialized countries. Further analyses considering data from other Italian regions are needed to confirm these values. The prevention actions at population level should include recommendations for reducing salt intake.

Behavior of Listeria monocytogenes and Salmonella heidelberg in Rennet Whey Containing Added Sodium and/or Potassium Chloride

1993 ◽  
Vol 56 (5) ◽  
pp. 385-389 ◽  
Author(s):  
ANN LARSON ◽  
ERIC A. JOHNSON ◽  
JOHN H. NELSON
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Safety Systems ◽  
Cheese Safety ◽  
Sodium And Potassium ◽  
Salmonella Heidelberg

The behavior of Listeria monocytogenes and Salmonella heidelberg in rennet whey salted with sodium chloride, potassium chloride, or a 55/45 mixture of these two salts was evaluated. Other variables included initial whey pH, 4.8 or 5.6, percent salt in moisture (S/M), 3.6 or 4.8, and the addition or omission of lactic culture. Inoculated whey samples were incubated at 4°C for 14 d (L. monocytogenes only) or 25°C for 5 d. At 4°C, populations of L. monocytogenes remained static in whey at pH 4.8 and increased slowly in whey at pH 5.6 whether or not lactic culture had been added. At 25°C, with no lactic culture added, populations of both L. monocytogenes and S. heidelberg increased rapidly, more rapidly at pH 5.6 than at pH 4.8. Populations of both organisms decreased when lactic culture was added. Numbers of S. Heidelberg decreased more in unsalted (control) than in salted wheys. Populations of S. heidelberg were slightly lower in wheys salted to S/M 4.8 than in wheys salted to S/M 3.6. There were no indications that behavior of either L. monocytogenes or S. heidelberg correlated with the type of salt utilized. Sodium and potassium chlorides appear to function interchangeably in simulated cheese safety systems.

The effect of sodium and potassium on sugar beet on the Lincolnshire limestone soils

1961 ◽  
Vol 56 (2) ◽  
pp. 283-286 ◽  
Author(s):  
S. N. Adams
Keyword(s):  
Sodium Chloride ◽  
Sugar Beet ◽  
Potassium Chloride ◽  
Sugar Yield ◽  
Average Response ◽  
Negative Interaction ◽  
Sodium And Potassium ◽  
Muriate Of Potash

1. Seventeen experiments in 1957–59 on the Lincolnshire Limestone soils tested the response of sugar beet to 2·5 cwt. potassium chloride per acre (as commercial muriate of potash, 60% K2O) and its chemical equivalent in sodium chloride: 1·8 cwt. per acre. Average response of sugar yield to sodium was higher than to potassium, especially in the wet summer of 1958. There was a negative interaction between sodium and potassium; in the presence of sodium it was uneconomic to apply potassium.

Salt effect in hydrolysis of 3-acyl-1,3-diphenyltriazenes

1981 ◽  
Vol 46 (12) ◽  
pp. 3104-3109 ◽  
Author(s):  
Miroslav Ludwig ◽  
Oldřich Pytela ◽  
Miroslav Večeřa
Keyword(s):  
Sodium Chloride ◽  
Temperature Dependence ◽  
Potassium Chloride ◽  
Rate Constants ◽  
Zinc Sulphate ◽  
Salt Effect ◽  
Sodium Sulphate ◽  
Potassium Sulphate ◽  
Lithium Sulphate ◽  
Hydrolysis Of

Rate constants of non-catalyzed hydrolysis of 3-acetyl-1,3-diphenyltriazene (I) and 3-(N-methylcarbamoyl)-1,3-diphenyltriazene (II) have been measured in the presence of salts (ammonium chloride, potassium chloride, lithium chloride, sodium chloride and bromide, ammonium sulphate, potassium sulphate, lithium sulphate, sodium sulphate and zinc sulphate) within broad concentration ranges. Temperature dependence of the hydrolysis of the substrates studied has been measured in the presence of lithium sulphate within temperature range 20° to 55 °C. The results obtained have been interpreted by mechanisms of hydrolysis of the studied substances.

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