The Concentration of Certain Inorganic Constituents in the Blood of the Cynthia Pupa Samia walkeri Felder and Felder

1950 ◽  
Vol 23 (2) ◽  
pp. 109-113 ◽  
Author(s):  
Phyllis Kring Gese
Keyword(s):  
Inorganic Constituents

scholarly journals Proficiency Testing for Determination of Cadmium and Major Inorganic Constituents in Milled Rice Flour

2008 ◽  
Vol 57 (6) ◽  
pp. 427-437 ◽  
Author(s):  
Kumiko Shindoh ◽  
Yoshiki Tsukakoshi ◽  
Shigehiro Naito ◽  
Kazumi Inagaki ◽  
Takashi Yarita ◽  
...  
Keyword(s):  
Proficiency Testing ◽  
Rice Flour ◽  
Milled Rice ◽  
Inorganic Constituents

scholarly journals Utilization of Isoflavones in Soybeans for Women with Menopausal Syndrome: An Overview

2021 ◽  
Vol 22 (6) ◽  
pp. 3212 ◽  
Author(s):  
Li-Ru Chen ◽  
Kuo-Hu Chen
Keyword(s):  
Hormone Replacement ◽  
Cancer Recurrence ◽  
Therapeutic Effects ◽  
Soy Lecithin ◽  
Menopausal Syndrome ◽  
Inorganic Constituents ◽  
Study Designs ◽  
Urogenital Symptoms ◽  
Preventive Effects

Based on their nutrient composition, soybeans and related foods have been considered to be nutritious and healthy for humans. Particularly, the biological activity and subsequent benefits of soy products may be associated with the presence of isoflavone in soybeans. As an alternative treatment for menopause-related symptoms, isoflavone has gained much popularity for postmenopausal women who have concerns related to undergoing hormone replacement therapy. However, current research has still not reached a consensus on the effects of isoflavone on humans. This overview is a summary of the current literature about the processing of soybeans and isoflavone types (daidzein, genistein, and S-equol) and supplements and their extraction and analysis as well as information about the utilization of isoflavones in soybeans. The processes of preparation (cleaning, drying, crushing and dehulling) and extraction of soybeans are implemented to produce refined soy oil, soy lecithin, free fatty acids, glycerol and soybean meal. The remaining components consist of inorganic constituents (minerals) and the minor components of biologically interesting small molecules. Regarding the preventive effects on diseases or cancers, a higher intake of isoflavones is associated with a moderately lower risk of developing coronary heart disease. It may also reduce the risks of breast and colorectal cancer as well as the incidence of breast cancer recurrence. Consumption of isoflavones or soy foods is associated with reduced risks of endometrial and bladder cancer. Regarding the therapeutic effects on menopausal syndrome or other diseases, isoflavones have been found to alleviate vasomotor syndromes even after considering placebo effects, reduce bone loss in the spine and ameliorate hypertension and in vitro glycemic control. They may also alleviate depressive symptoms during pregnancy. On the other hand, isoflavones have not shown definitive effects regarding improving cognition and urogenital symptoms. Because of lacking standardization in the study designs, such as the ingredients and doses of isoflavones and the durations and outcomes of trials, it currently remains difficult to draw overall conclusions for all aspects of isoflavones. These limitations warrant further investigations of isoflavone use for women’s health.

pH-Induced Changes in Blood Lead of Lead-Exposed Rainbow Trout (Salmo gairdneri)

1978 ◽  
Vol 35 (4) ◽  
pp. 437-445 ◽  
Author(s):  
Peter V. Hodson ◽  
Beverly R. Blunt ◽  
Douglas J. Spry
Keyword(s):  
Rainbow Trout ◽  
Lead Toxicity ◽  
Blood Lead ◽  
Salmo Gairdneri ◽  
Lead Uptake ◽  
Exposure System ◽  
Test Water ◽  
Induced Changes ◽  
Inorganic Constituents ◽  
Uptake And Release

Blood of juvenile rainbow trout (Salmo gairdneri) exposed to lead in water showed increasing lead concentrations as pH of the test water decreased from 10.0 to 6.0. A decrease in pH by 1.0 unit from any reference pH resulted in an increase of blood lead by a factor of 2.1. Since sublethal lead toxicity is related to uptake, these results suggest that toxicity increases as pH decreases. Control experiments indicated that reactions of lead with inorganic constituents of the test water were complete within 3 h and that blood lead was at equilibrium with water lead within 48 h. Therefore, at the time of blood sampling in the pH experiment, both lead complexation processes in the exposure system, plus lead uptake and release from the blood, were at equilibrium. Key words: pH, lead, toxicity, fish, Salmo, blood, equilibrium.

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