21 CFR 139.155 - Enriched noodle products.

Code of Federal Regulations, 2012 CFR

2012-04-01

... farina, or enriched flour, or through the direct additions of any of the substances prescribed in... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Enriched noodle products. 139.155 Section 139.155... Noodle Products § 139.155 Enriched noodle products. (a) Enriched noodle products are the class of food...

21 CFR 139.155 - Enriched noodle products.

Code of Federal Regulations, 2011 CFR

2011-04-01

... farina, or enriched flour, or through the direct additions of any of the substances prescribed in... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Enriched noodle products. 139.155 Section 139.155... Noodle Products § 139.155 Enriched noodle products. (a) Enriched noodle products are the class of food...

21 CFR 139.155 - Enriched noodle products.

Code of Federal Regulations, 2013 CFR

2013-04-01

... farina, or enriched flour, or through the direct additions of any of the substances prescribed in... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Enriched noodle products. 139.155 Section 139.155... Noodle Products § 139.155 Enriched noodle products. (a) Enriched noodle products are the class of food...

21 CFR 139.155 - Enriched noodle products.

Code of Federal Regulations, 2014 CFR

2014-04-01

... farina, or enriched flour, or through the direct additions of any of the substances prescribed in... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Enriched noodle products. 139.155 Section 139.155... Noodle Products § 139.155 Enriched noodle products. (a) Enriched noodle products are the class of food...

Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

NASA Astrophysics Data System (ADS)

Afifah, N.; Ratnawati, L.

2017-12-01

Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 - 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.

Determination of egg proteins in snack food and noodles.

PubMed

Williams, Kristina M; Westphal, Carmen D; Shriver-Lake, Lisa C

2004-01-01

Egg is one of the 5 major allergenic foods that are responsible for more than 3/4 of food allergies in children. Food-allergic responses can be controlled by avoidance of the offending foods. The applicability of a commercial enzyme-linked immunosorbent assay (ELISA) kit for the detection of egg in food products such as cookies, crackers, pretzels, salad dressings, and raw and cooked noodles was evaluated. A preliminary evaluation of an antibody-based biosensor was also performed. A National Institute of Standards and Technology (NIST) whole dried egg powder reference material, SRM 8415, was used as a standard. A homogeneous and stable aqueous egg suspension was prepared for the evaluation of the performance of the Veratox for Egg Allergen Test (Neogen Corp., Lansing, MI). This test does not detect egg yolk proteins. Each gram of the aqueous dried egg suspension contained 643 microg whole dried egg, 0.5 mg thimerosal, and 2.5 mg bovine serum albumin. When cookies, crackers, salad dressings, noodles, and ice cream were spiked at a level of 24 mg/kg SRM 8415, recoveries for whole egg averaged about 28%. All foods containing egg as indicated on the ingredient label were found positive by the Veratox test. No false positives occurred in samples that did not contain eggs. Similar results were obtained using the Naval Research Laboratory (NRL) array biosensor, an evanescent wave fluoroimmunosensor. Results for cooked noodles showed that they contained <1% of the egg found in uncooked noodles. A comparison of extracts from cooked and uncooked noodles by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed differences in protein profiles. The boiling of the noodles could have reduced the immunoreactivity of the egg proteins to the antibodies used in the kit or rendered the egg proteins nonextractable.

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

PubMed

Gulia, Neelam; Khatkar, B S

2014-04-01

Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults

PubMed Central

Park, Juyeon; Lee, Jung-Sug; Jang, Young Ai; Chung, Hae Rang

2011-01-01

Instant noodles are widely consumed in Asian countries. The Korean population consumed the largest quantity of instant noodles in the world in 2008. However, few studies have investigated the relationship between instant noodles and nutritional status in Koreans. The objective of this study was to examine the association between instant noodle consumption and food and nutrient intake in Korean adults. We used dietary data of 6,440 subjects aged 20 years and older who participated in the Korean National Health and Nutrition Examination Survey III. The average age of the instant noodle consumers (INC) was 36.2 and that of the non-instant noodle consumers (non-INC) was 44.9; men consumed more instant noodles than women (P < 0.001). With the exception of cereals and grain products, legumes, seaweeds, eggs, and milk and dairy products, INC consumed significantly fewer potatoes and starches, sugars, seeds and nuts, vegetables, mushrooms, fruits, seasonings, beverages, meats, fishes, and oils and fats compared with those in the non-INC group. The INC group showed significantly higher nutrient intake of energy, fat, sodium, thiamine, and riboflavin; however, the INC group showed a significantly lower intake of protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with those in the non-INC group. This study revealed that consuming instant noodles may lead to excessive intake of energy, fats, and sodium but may also cause increased intake of thiamine and riboflavin. Therefore, nutritional education helping adults to choose a balanced meal while consuming instant noodles should be implemented. Additionally, instant noodle manufacturers should consider nutritional aspects when developing new products. PMID:22125682

A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults.

PubMed

Park, Juyeon; Lee, Jung-Sug; Jang, Young Ai; Chung, Hae Rang; Kim, Jeongseon

2011-10-01

Instant noodles are widely consumed in Asian countries. The Korean population consumed the largest quantity of instant noodles in the world in 2008. However, few studies have investigated the relationship between instant noodles and nutritional status in Koreans. The objective of this study was to examine the association between instant noodle consumption and food and nutrient intake in Korean adults. We used dietary data of 6,440 subjects aged 20 years and older who participated in the Korean National Health and Nutrition Examination Survey III. The average age of the instant noodle consumers (INC) was 36.2 and that of the non-instant noodle consumers (non-INC) was 44.9; men consumed more instant noodles than women (P < 0.001). With the exception of cereals and grain products, legumes, seaweeds, eggs, and milk and dairy products, INC consumed significantly fewer potatoes and starches, sugars, seeds and nuts, vegetables, mushrooms, fruits, seasonings, beverages, meats, fishes, and oils and fats compared with those in the non-INC group. The INC group showed significantly higher nutrient intake of energy, fat, sodium, thiamine, and riboflavin; however, the INC group showed a significantly lower intake of protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with those in the non-INC group. This study revealed that consuming instant noodles may lead to excessive intake of energy, fats, and sodium but may also cause increased intake of thiamine and riboflavin. Therefore, nutritional education helping adults to choose a balanced meal while consuming instant noodles should be implemented. Additionally, instant noodle manufacturers should consider nutritional aspects when developing new products.

Methods to Prepare Aluminum Salt-Adjuvanted Vaccines.

PubMed

Thakkar, Sachin G; Cui, Zhengrong

2017-01-01

Many human vaccines contain certain insoluble aluminum salts such as aluminum oxyhydroxide and aluminum hydroxyphosphate as vaccine adjuvants to boost the immunogenicity of the vaccines. Aluminum salts have been used as vaccine adjuvants for decades and have an established, favorable safety profile. However, preparing aluminum salts and aluminum salt-adjuvanted vaccines in a consistent manner remains challenging. This chapter discusses methods to prepare aluminum salts and aluminum salt-adjuvanted vaccines, factors to consider during preparation, and methods to characterize the vaccines after preparation.

Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time.

PubMed

Ye, Xiaoting; Sui, Zhongquan

2016-03-01

Changes in the physicochemical properties and starch digestibility of white salted noodles (WSN) at different cooking stage were investigated. The noodles were dried in fresh air and then cooked for 2-12 min by boiling in distilled water to determine the properties of cooking quality, textural properties and optical characteristic. For starch digestibility, dry noodles were milled and sieved into various particle size classes ranging from 0.5 mm to 5.0 mm, and hydrolyzed by porcine pancreatic α-amylase. The optimal cooking time of WSN determined by squeezing between glasses was 6 min. The results showed that the kinetics of solvation of starch and protein molecules were responsible for changes of the physicochemical properties of WSN during cooking. The susceptibility of starch to α-amylase was influenced by the cooking time, particle size and enzyme treatment. The greater value of rapidly digestible starch (RDS) and lower value of slowly digestible starch (SDS) and resistant starch (RS) were reached at the optimal cooking stage ranging between 63.14-71.97%, 2.47-10.74% and 23.94-26.88%, respectively, indicating the susceptibility on hydrolysis by enzyme was important in defining the cooked stage. The study suggested that cooking quality and digestibility were not correlated but the texture greatly controls the digestibility of the noodles. Copyright © 2015 Elsevier B.V. All rights reserved.

Determination of the moisture content of instant noodles: interlaboratory study.

PubMed

Hakoda, Akiko; Kasama, Hirotaka; Sakaida, Kenichi; Suzuki, Tadanao; Yasui, Akemi

2006-01-01

Determination of the moisture content of instant noodles, currently under discussion by the Codex Alimentarius Commission (CAC) requires 2 methods: one for fried noodles and the other for nonfried noodles. The method to determine the moisture content of fried noodles by drying at 105 degrees C for 2 h used in the Japanese Agricultural Standard (JAS) system of Japan can be applied to this purpose. In the present study, the JAS method for fried noodles was modified to be suitable for nonfried noodles by extending the drying time to 4 h. An interlaboratory study was conducted to evaluate interlaboratory performance statistics for these 2 methods. Ten participating laboratories each analyzed 5 test materials of fried and nonfried noodles as blind duplicates. After removal of outliers statistically, the repeatability (RSDr) and the reproducibility (RSD(R)) of these methods were 1.6-2.6 and 3.9-4.8% for fried noodles, and 0.3-1.5 and 1.3-2.9% for nonfried noodles, respectively.

21 CFR 139.180 - Wheat and soy noodle products.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Wheat and soy noodle products. 139.180 Section 139... and Noodle Products § 139.180 Wheat and soy noodle products. (a) Wheat and soy noodle products are the... wheat and soy ingredients used (the soy flour used is made from heat-processed, dehulled soybeans, with...

Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration: understanding the quality changes in semi-dried noodles.

PubMed

Li, Man; Zhu, Ke-Xue; Sun, Qing-Jie; Amza, Tidjani; Guo, Xiao-Na; Zhou, Hui-Ming

2016-03-01

Based on the critical water content (for noodle deterioration) concluded previously, high-temperature-short-time (HTST; 105-135°C) and medium-temperature-long-time (MTLT; 45-75°C) dehydrations were introduced in this study to produce semi-dried noodles. The effects of HTST and MTLT on the quality parameters of semi-dried noodles, as well as noodle structure, storage stability, and changes in starch and protein components were thoroughly investigated. Differential scanning calorimeter (DSC) and birefringent analysis presented few starch gelatinization (approximately 30%) in HTST dehydrated noodles. Scanning electron microscopy (SEM) images showed more compact noodle surface, with uniform pores in the cross section, probably due to enhanced protein-starch combination after HTST dehydration. Meanwhile, HTST induced protein polymerizations in semi-dried noodles, mainly by -SH-S-S interchange, and resulted in significantly (P<0.05) reduced cooking loss. Furthermore, HTST noodles showed higher microbial and color stability. Shelf-life of dehydrated samples at 120°C was extended to 5days from 1day of the control. Copyright © 2015 Elsevier Ltd. All rights reserved.

21 CFR 139.180 - Wheat and soy noodle products.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Wheat and soy noodle products. 139.180 Section 139... and Noodle Products § 139.180 Wheat and soy noodle products. (a) Wheat and soy noodle products are the...), except that soy flour is added in a quantity not less than 12.5 percent of the combined weight of the...

Noodle consumption patterns of American consumers: NHANES 2001-2002

PubMed Central

Chung, Chin Eun; Lee, Kyung Won

2010-01-01

Although noodles occupy an important place in the dietary lives of Americans, up until the present time research and in-depth data on the noodle consumption patterns of the US population have been very limited. Therefore, this study aimed to analyze the food consumption and diet patterns of noodle consumers and non-consumers according to age, gender, income, and ethnicity. The 2001-2002 NHANES databases were used. The NHANES 2001-2002 data showed that noodle consumers reporting noodle consumption in their 24-h recall were 2,035 individuals (23.3% of total subjects). According to the results, the mean noodle consumption was 304.1 g/day/person, with 334.3 g for males and 268.0 g for females. By age, the intake of those in the age range of 9-18 years old ranked highest at 353.0 g, followed by the order of 19-50 year-olds with 333.5 g, 51-70 year-olds with by 280.4 g, older than 71years old with 252.3 g, and 1-8 year-olds with 221.5 g. By gender, males consumed more noodles than females. Also, according to income, the intake amount for the middle-income level (PIR 1~1.85) of consumers was highest at 312.5 g. Noodle intake also showed different patterns by ethnicity in which the "other" ethnic group consumed the most noodles with 366.1 g, followed by, in order, Hispanics with 318.7 g, Whites with 298.6 g, and Blacks with 289.5 g. After comparing food consumption by dividing the subjects into noodle consumers and non-consumers, the former was more likely to consume milk, fish, citrus fruits, tomatoes, and alcoholic beverages while the latter preferred meat, poultry, bread, and non-alcohol beverages. PMID:20607071

21 CFR 139.165 - Enriched vegetable noodle products.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Section 139.165 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... by § 139.160. Because they are apt to impart an egg-yolk color, carrots are not used in enriched... prescribed by this section is “Enriched ___ noodle product”, “Enriched ___ egg noodle product”, or...

21 CFR 139.165 - Enriched vegetable noodle products.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Section 139.165 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... by § 139.160. Because they are apt to impart an egg-yolk color, carrots are not used in enriched... prescribed by this section is “Enriched ___ noodle product”, “Enriched ___ egg noodle product”, or...

Physicochemical and sensorial characteristics of noodle enriched with oyster mushroom (Pleorotus ostreatus) powder

NASA Astrophysics Data System (ADS)

Wahyono, A.; Novianti; Bakri, A.; Kasutjianingati

2018-01-01

Oyster Mushroom is a mushroom that can be used for food and medicine. It contains highly nutritious and functional substances such as statins and beta-glucan. A comprehensive evaluation of noodle-enriched with Oyster Mushroom powder has not been performed so far. In this study, we performed a comprehensive evaluation of noodle-enriched with Oyster Mushroom powder. The aim of this study was to assess the effects of enrichment of Oyster Mushroom Powder (OMP) on the quality of noodle. The quality of noodle was evaluated based on physical, chemical and sensorial characteristics. This study was done by substituting wheat flour with OMP at the level of 0 (control); 5; 7.5; 10; 12.5; and 15%. The results showed that OMP significantly affected (P<0.05) the chemical, physical and sensorial quality of enriched noodles. Increased OMP level concurrently increased ash, crude fiber content and water activity (Aw) of resulting noodles. The enrichment was significantly raised the redness and yellowness of noodles, but decreased whiteness index. In addition, the enrichment of OMP significantly affected the sensorial properties of enriched noodles including color, taste, aroma and texture. OMP enrichment can be done at the level of 5% without compromising color, aroma, and texture of noodle, but 12.5% for taste attribute. Thus, OMP enrichment is feasible to enhance the nutritional values of noodle.

Ethylenediamine salt of 5-nitrotetrazole and preparation

DOEpatents

Lee, Kien-yin; Coburn, Michael D.

1985-01-01

Ethylenediamine salt of 5-nitrotetrazole and preparation. This salt has been found to be useful as an explosive alone and in eutectic mixtures with ammonium nitrate and/or other explosive compounds. Its eutectic with ammonium nitrate has been demonstrated to behave in a similar manner to a monomolecular explosive such as TNT, and is less sensitive than the pure salt. Moreover, this eutectic mixture, which contains 87.8 mol % of ammonium nitrate, is close to the CO.sub.2 -balanced composition of 90 mol %, and has a relatively low melting point of 110.5 C. making it readily castable. The ternary eutectic system containing the ethylenediamine salt of 5-nitrotetrazole, ammonium nitrate and ethylenediamine dinitrate has a eutectic temperature of 89.5 C. and gives a measured detonation pressure of 24.8 GPa, which is 97.6% of the calculated value. Both the pure ethylenediamine salt and its known eutectic compounds behave in substantially ideal manner. Methods for the preparation of the salt are described.

Meet the Noodle People.

ERIC Educational Resources Information Center

Kananen, Mary King

1995-01-01

Presents a hands-on activity for children to build and take home a basic model of the human skeletal system. Describes how to make "noodle people" from ordinary materials including pasta, pipe cleaners, straws, and margarine tub lids. (NB)

Quality assessment of noodles made from blends of rice flour and canna starch.

PubMed

Wandee, Yuree; Uttapap, Dudsadee; Puncha-arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

2015-07-15

Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together. Copyright © 2015 Elsevier Ltd. All rights reserved.

Dehydration of Traditional Dried Instant Noodle (Mee Siput) Using Controlled Temperature & Humidity Dryer

NASA Astrophysics Data System (ADS)

Mamat, K. A.; Yusof, M. S.; Yusoff, Wan Fauziah Wan; Zulafif Rahim, M.; Hassan, S.; Rahman, M. Qusyairi. A.; Karim, M. A. Abd

2017-05-01

Drying process is an essential step to produce instant noodles. Yet, the industries especially Small and Medium Enterprises (SMEs), is seeking for an efficient method to dry the noodles. This paper discusses the performance of an invented drying system which employed heating and humidifying process. The drying system was tested using 30 kilogram of the raw noodle known as “Mee Siput”. Temperature controlled system were used in the study to control the temperature of the drying process and prevent the dried noodles from damage by maintaining the temperature of lower than 80°C. The analysis shows that the system was drastically decreased the humidity from 80% to 40% just after 200 minutes of the drying process. The complete dehydration time of noodle has also decreased to only 4 hours from 16 hours when using traditional drying system without sacrificed the good quality of the dried noodle. In overall, the invented system believed to increase the production capacity of the noodle, reduce cost of production which would highly beneficial for Small Medium Industries (SMEs) in Malaysia.

Noodling for Mollusks

ERIC Educational Resources Information Center

Sukkestad, Kathryn; Curran, Mary Carla

2012-01-01

Mollusks, such as mussels and snails, are a great group to noodle because they are prevalent in banks and bottoms of river basins and in sandy beach habitats. Furthermore, their shells are easy to come by and safe to handle. There are six classes within the phylum Mollusca. In the activities described in this article, the authors focus on the…

An unsuspected cause of meal-time morbidity: instant noodle scald burns.

PubMed

Koltz, Peter F; Wasicek, Philip; Mays, Chester; Bell, Derek E

2013-01-01

Observational analysis revealed a concerning frequency of scald burns secondary to instant noodles. A literature review reveals studies with small sample sizes of pediatric populations and analysis of container engineering. The adult cohort, treatments, and short-term outcomes have been neglected. Considering these deficiencies, we reviewed our institution's experience with burns secondary to instant noodles. Patient encounters due to instant noodle burns from January 1, 2007, through May 15, 2011, were reviewed. Demographics, burn characteristics, treatment, length of stay, number of operative interventions, and complications were analyzed. Eight hundred fifty-two patients were seen (460 were admitted) for scald burns of all pathogenesis. Of these, 121 (14%) were seen for burns secondary to noodles (63 men and 58 women). Of these, 48 were older than age 4 (group 1), and 73 were younger than age 4 (group 2). TBSA was 2.34 in group 1 and 1.64 in group 2 (P = .04). The most commonly burned areas in group 1 were extremities (n = 43) and in group 2 were chest (n = 32) and extremities (n = 31). Seven patients in group 1 and two patients in group 2 required operative intervention. Length of stay in groups 1 and 2 were 3.5 and 6 days, respectively. Noodle scald burns cause morbidity at all ages. Pediatric burns due to noodles are frequently managed conservatively but more often necessitate inpatient treatment. The nonpediatric population has larger TBSA and requires more frequent operative intervention. The morbidity of noodle burns is significant. Increased public education and container re-engineering is warranted.

Biorefinery of instant noodle waste to biofuels.

PubMed

Yang, Xiaoguang; Lee, Sang Jun; Yoo, Hah Young; Choi, Han Suk; Park, Chulhwan; Kim, Seung Wook

2014-05-01

Instant noodle waste, one of the main residues of the modern food industry, was employed as feedstock to convert to valuable biofuels. After isolation of used oil from the instant noodle waste surface, the starch residue was converted to bioethanol by Saccharomyces cerevisiae K35 with simultaneous saccharification and fermentation (SSF). The maximum ethanol concentration and productivity was 61.1g/l and 1.7 g/lh, respectively. After the optimization of fermentation, ethanol conversion rate of 96.8% was achieved within 36 h. The extracted oil was utilized as feedstock for high quality biodiesel conversion with typical chemical catalysts (KOH and H2SO4). The optimum conversion conditions for these two catalysts were estimated; and the highest biodiesel conversion rates were achieved 98.5% and 97.8%, within 2 and 3h, respectively. The high conversion rates of both bioethanol and biodiesel demonstrate that novel substrate instant noodle waste can be an attractive biorefinery feedstock in the biofuels industry. Copyright © 2014 Elsevier Ltd. All rights reserved.

Method for preparing salt solutions having desired properties

DOEpatents

Ally, Moonis R.; Braunstein, Jerry

1994-01-01

The specification discloses a method for preparing salt solutions which exhibit desired thermodynamic properties. The method enables prediction of the value of the thermodynamic properties for single and multiple salt solutions over a wide range of conditions from activity data and constants which are independent of concentration and temperature. A particular application of the invention is in the control of salt solutions in a process to provide a salt solution which exhibits the desired properties.

Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch.

PubMed

Menon, Renjusha; Padmaja, G; Sajeev, M S

2015-09-01

The effect of a resistant starch source, NUTRIOSE® FB06 at 10%, 15% and 20% in sweet potato flour (SPF) and 5% and 10% in sweet potato starch (SPS) in reducing the starch digestibility and glycaemic index of noodles was investigated. While NUTRIOSE (10%) significantly reduced the cooking loss in SPF noodles, this was enhanced in SPS noodles and guar gum (GG) supplementation reduced CL of both noodles. In vitro starch digestibility (IVSD) was significantly reduced in test noodles compared to 73.6g glucose/100g starch in control SPF and 65.9 g in SPS noodles. Resistant starch (RS) was 54.96% for NUTRIOSE (15%)+GG (1%) fortified SPF noodles and 53.3% for NUTRIOSE (5%)+GG (0.5%) fortified SPS noodles, as against 33.8% and 40.68%, respectively in SPF and SPS controls. Lowest glycaemic index (54.58) and the highest sensory scores (4.23) were obtained for noodles with 15% NUTRIOSE+1% GG. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects.

PubMed

Suk, Wanhee; Kim, JiEun; Kim, Do-Yeon; Lim, Hyunjung; Choue, Ryowon

2016-09-01

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m 2 ) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects

PubMed Central

Suk, Wanhee; Kim, JiEun; Kim, Do-Yeon; Lim, Hyunjung; Choue, Ryowon

2016-01-01

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m2) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management. PMID:27752491

Facile preparation of highly pure KF-ZrF4 molten salt

NASA Astrophysics Data System (ADS)

Zong, Guoqiang; Cui, Zhen-Hua; Zhang, Zhi-Bing; Zhang, Long; Xiao, Ji-Chang

2018-03-01

The preparation of highly pure KF-ZrF4 (FKZr) molten salt, a potential secondary coolant in molten salt reactors, was realized simply by heating a mixture of (NH4)2ZrF6 and KF. X-ray diffraction analysis indicated that the FKZr molten salt was mainly composed of KZrF5 and K2ZrF6. The melting point of the prepared FKZr molten salt was 420-422 °C under these conditions. The contents of all metal impurities were lower than 20 ppm, and the content of oxygen was lower than 400 ppm. This one-step protocol avoids the need for a tedious procedure to prepare ZrF4 and for an additional purification process to remove oxide impurities, and is therefore a convenient, efficient and economic preparation method for high-purity FKZr molten salt.

Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul.

PubMed

Huh, In Sil; Kim, Hyesook; Jo, Hee Kyung; Lim, Chun Soo; Kim, Jong Seung; Kim, Soo Jin; Kwon, Oran; Oh, Bumjo; Chang, Namsoo

2017-06-01

Increased consumption of instant noodles has recently been reported to be positively associated with obesity and cardiometabolic syndrome in South Korea, which has the highest per capita instant noodle consumption worldwide. This study aimed to investigate the association between instant noodle consumption and cardiometabolic risk factors among college students in Seoul. The study subjects consisted of 3,397 college students (1,782 male; 1,615 female) aged 18-29 years who participated in a health checkup. Information on instant noodle consumption was obtained from the participants' answers to a question about their average frequency of instant noodle intake over the 1 year period prior to the survey. Statistical analysis using a general linear model that adjusted for age, body mass index, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasma triglyceride levels, diastolic blood pressure, and fasting blood glucose levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (≤ 1/month), the odds ratio for hypertriglyceridemia in the group with an intake of ≥ 3/week was 2.639 [95% confidence interval (CI), 1.393-5.000] for all subjects, while it was 2.149 (95% CI, 1.045-4.419) and 5.992 (95% CI, 1.859-21.824) for male and female students, respectively. In female students, diastolic blood pressure was also higher among more frequent consumers of instant noodles. Our results suggest that frequent consumption of instant noodles may be associated with increased cardiometabolic risk factors among apparently healthy college students aged 18-29 years.

Texture and quality properties of Chinese fresh egg noodles formulated with green seaweed (Monostroma nitidum) powder.

PubMed

Chang, H C; Wu, L-C

2008-10-01

The objective of this study was to compare fresh Chinese noodles made with different levels of green seaweed. Green seaweed powder was incorporated in proportions of 4%, 6%, and 8% in noodles, which were made with or without additional eggs. Proximate compositions, cooking properties, textural intensities, and sensory qualities of noodles were assessed. The addition of seaweed powder increased the crude fiber contents of raw fresh noodles; the fiber contents were 0.100%+/- 0.015 to 0.449%+/- 0.013 for noodles made with eggs from 0% to 8% additional seaweed and 0.247%+/- 0.018 to 0.344%+/- 0.021 for those without eggs. Higher cooking yields were found in the noodles, due to water absorption during cooking by the fibers and polysaccharides in the seaweed. Significantly higher cooking yields (P < 0.05) were found in the noodles with 8% additional seaweed powder; water uptake readings measured 2.39 +/- 0.38 and 2.43 +/- 0.25 g H(2)O/g noodle for samples made without and with eggs, respectively. Higher water absorption by the seaweed led to softer and spongier textural intensities in the noodles. Breaking energy of cooked fresh egg noodles were 28.94 +/- 3.42 to 6.43 +/- 1.01 N x mm for 8% to 0% additional seaweed, and the intensities decreased as the amount of seaweed increased; the same pattern was observed in noodles without eggs, where readings were 8.66 +/- 1.02 to 3.49 +/- 0.25 N x mm. Capacities of extensibility measured 61.81 +/- 2.04 to 30.74 +/- 0.90 mm for fresh egg noodles with additional seaweed powder from 0% to 8%, and 47.46 +/- 2.41 to 28.36 +/- 2.25 mm for cooked fresh noodles without eggs. The results from Pearson's correlation analysis indicated that textural parameters were influenced not only by additional eggs and seaweed powder, but also by cooking properties.

Instant noodle consumption is associated with cardiometabolic risk factors among college students in Seoul

PubMed Central

Huh, In Sil; Kim, Hyesook; Jo, Hee Kyung; Lim, Chun Soo; Kim, Jong Seung; Kim, Soo Jin; Kwon, Oran

2017-01-01

BACKGROUND/OBJECTIVES Increased consumption of instant noodles has recently been reported to be positively associated with obesity and cardiometabolic syndrome in South Korea, which has the highest per capita instant noodle consumption worldwide. This study aimed to investigate the association between instant noodle consumption and cardiometabolic risk factors among college students in Seoul. SUBJECTS/METHODS The study subjects consisted of 3,397 college students (1,782 male; 1,615 female) aged 18-29 years who participated in a health checkup. Information on instant noodle consumption was obtained from the participants' answers to a question about their average frequency of instant noodle intake over the 1 year period prior to the survey. RESULTS Statistical analysis using a general linear model that adjusted for age, body mass index, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasma triglyceride levels, diastolic blood pressure, and fasting blood glucose levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (≤ 1/month), the odds ratio for hypertriglyceridemia in the group with an intake of ≥ 3/week was 2.639 [95% confidence interval (CI), 1.393–5.000] for all subjects, while it was 2.149 (95% CI, 1.045–4.419) and 5.992 (95% CI, 1.859–21.824) for male and female students, respectively. In female students, diastolic blood pressure was also higher among more frequent consumers of instant noodles. CONCLUSIONS Our results suggest that frequent consumption of instant noodles may be associated with increased cardiometabolic risk factors among apparently healthy college students aged 18–29 years. PMID:28584580

Effects of fortified lysine on the amino acid profile and sensory qualities of deep-fried and dried noodles.

PubMed

Polpuech, C; Chavasit, V; Srichakwal, P; Paniangvait, P

2011-08-01

Lysine fortification of wheat flour has been used toward reducing protein energy malnutrition in developing countries. The feasibility of fortifying instant noodles with lysine was evaluated based on sensory qualities and the residual lysine content. Fifty grams of deep-fried and dried instant noodles were fortified with 0.23 and 0.21 g lysine, respectively. The production temperatures used for deep-frying were 165-175 degrees C and for drying, 80-105 degrees C; these are the temperatures used in the industrial production of both kinds of noodles. Lysine fortification was then performed at the local factories using the commercial production lines and packaging for both types of instant noodles. Both fortified and unfortified deep-fried and dried instant noodles were stored at 50 degrees C under fluorescent light for 2 and 4 months, respectively. The fortified products were tested for residual lysine content and sensory qualities as compared with unfortified noodles. The results show fortified products from the tested processing temperatures were all accepted. After storage, significant losses of lysine were not found in both types of noodles analysed. The lysine-fortified noodles had amino acid scores of 102% and 122%, respectively. After 2 months, the sensory quality of fortified deep-fried noodles was still acceptable; however, the dried noodles turned to an unacceptable dark colour. This study shows that it is feasible to fortify deep-fried instant noodles with lysine, though lysine fortification exhibited an undesirable colour in the dried instant noodles after storage.

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

PubMed

Cao, Xinlei; Zhou, Sumei; Yi, Cuiping; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

2017-12-01

The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level. With increasing WWF level, the hardness, cohesiveness, adhesiveness, and resilience values of instant fried noodles decreased by 11.63, 16.23, 16.67, 20.00%, respectively. WWF darkened noodle's surface color and increased its oil content (26.63%). A porous and less uniformed structure of the WWF instant fried noodles was observed by a scanning electron microscope. Moreover, the WWF incorporation lowered peroxide values of the instant fried noodles during storage. In conclusion, even though the oil content increased, WWF was helpful to inhibit the oil oxidation and produce instant fried noodles with softer texture and less sticky surface. Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance. © 2017 Wiley Periodicals, Inc.

Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products

PubMed Central

Choi, Jin Young

2014-01-01

The aim of this study was to ascertain the effects of beef on the quality characteristics, such as color, texture profile, water absorption ratio, volume, turbidity, and sensory evaluation, of noodle products. Various types of beef were added to the flour at a mixture ratio of ground beef (BG) 10, 15, 20, 25%; concentrated beef (BC) 9, 11, 13, 15%; and powdered beef (BP) 1, 3, 5, 7%. Each treatment was analyzed and compared with a 100% flour noodle as a control. With increasing BG, BC, and BP ratios, the L and b values for color decreased, while the a value increased, from that in the control. The hardness of the noodles treated with BG increased with increasing mixture ratios, but hardness decreased in the BC and BP treatments with increasing mixture ratios (p<0.05). The noodles with the largest beef composition in the mixtures of each treatment exhibited the highest turbidity scores, which was believed to be because the solid contents would be transferred to the soup during heating. In the sensory evaluation of cooked noodles, the BG 10%, BC 9%, and BP 1% treatments exhibited the best color. In an overall preference test, 20% of BG and 3% of BP could be added to the noodles. The best palatability was exhibited by the BG 10%, BC 13%, and BP 3% treatments. PMID:26761675

Vegetable, Sauce, and Bakery Item Production Guides Prepared for Walter Reed Army Medical Center

DTIC Science & Technology

1981-01-01

this report were found to be acceptable throughout 60 days of storage at 0°F (-17.8°C). CHEESE ITEM5 Cheese Noodle Loaf Cheese Potato Casserole...Macaroni and Cheese Welsh Rarebit CHEESE NOODLE LOAF Yield: 100 portions Ingredients Each portion: 6 oz (170 g) Pounds Grams Procedure... Noodles , egg Water, boiling Salt - 5.00 2,270 25.00 11,350 0.13 57 0.50 227 0.50 227 0.T5 3kl 6.00 2,72U 1.75 795 3.75 1,702 8.60 3,90*+ 0.01 2

LC-MS/MS determination of acrylamide in instant noodles from supermarkets in the Hebei province of China.

PubMed

Yang, Li-Xin; Zhang, Gui-Xiang; Yang, Li-Xue; He, Yan

2012-01-01

Acrylamide (AA) concentrations in instant noodles (90 samples, covering 10 different brands) from Hebei Province of China were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The instant noodles were sampled from the southern and northern areas of Hebei Province (Shijiazhuang and Tangshan, respectively). The average content of AA for all 10 instant noodle brands was 6-145 µg/kg. The average content of AA in fried instant noodles was 4.47 times of those in non-fried ones, indicating the influence of the frying process. The average content of AA in instant noodles from Shijiazhuang was 1.64 times that of the samples from Tangshan (56 µg/kg). Eighty-four percent of the instant noodle samples in Hebei were contaminated with AA, with an average content of 80 µg/kg. These observations will be helpful for evaluating individual exposure to AA from instant noodles in China.

Suitability of instant noodles for iron fortification to combat iron-deficiency anemia among primary schoolchildren in rural Vietnam.

PubMed

Le, Huong Thi; Brouwer, Inge D; de Wolf, Corine A; van der Heijden, Lidwien; Nguyen, Khan Cong; Kok, Frans J

2007-09-01

Anemia is a significant public health problem among schoolchildren in Vietnam. Food fortification is considered one of the most sustainable long-term strategies to control iron-deficiency anemia in Vietnam. The success of a food-fortification program depends on the choice of the food vehicle. The aim of the present study was to identify an appropriate vehicle for iron fortification to be used in a school-feeding program aimed at improving the iron and anemia status of schoolchildren in rural Vietnam. Children 6 to 8 years of age in two primary schools in Tam Nong District, Phu Tho Province, and their parents were included in this study. The study consisted of three substudies: a food-consumption study with 24-hour recalls of two nonconsecutive days; a food-beliefs study, with focus group discussions, a pile-sorting test, and a food attributes and differences exercise; and a food-acceptance study using noodles and biscuits fortified with sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). The average number of meals consumed daily was 3.2 +/- 0.4, and the average intakes of energy and iron were 1,218 +/- 406 kcal and 7.5 +/- 4.0 mg, respectively. Compared with biscuits and instant rice soup, instant noodles were consumed more frequently and in larger portion sizes and are more acceptable as children's food in the culture of the local people. The iron level of the fortified product did not affect the mean consumption of noodles, but a higher level of iron was associated with a lower mean consumption of biscuits (p < .05). The production process did not affect the NaFeEDTA level in noodles; however, during preparation at least 70% of the iron is leaked into the soup. Instant noodles are a suitable vehicle for iron fortification for use in school-based intervention to improve iron-deficiency anemia among primary schoolchildren in rural Vietnam.

Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.

PubMed

Kongkachuichai, Ratchanee; Kounhawej, Arunwadee; Chavasit, Visith; Charoensiri, Rin

2007-06-01

Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodium ethylenediaminetetraacetic acid [NaFeEDTA], and encapsulated H-reduced elemental iron [EEI] was evaluated, and the fortified noodles were compared with unfortified noodles for changes in physical, chemical, and sensory qualities. Wheat flour used to make instant noodles was fortified to produce a concentration of 5 mg of iron per 50-g serving of instant noodles (one-third of the Thai recommended dietary intake). Analytical data showed that the iron contents were close to 5 mg per serving of noodles fortified with FS, NaFeEDTA, or EEI (5.27 +/- 0.10, 4.27 +/- 0.07, and 5.26 +/- 0.47 mg, respectively). The color quality (measured by L*, lightness, and b* yellowness) of the raw dough sheet and of uncooked and cooked instant noodles fortified with FS was lower than that of the unfortified, but color quality was not changed by the addition of NaFeEDTA. The overall sensory acceptability scores of unfortified and fortified noodles were about 6 ("like slightly"). No metallic odor was observed. During 3 months of storage at room temperature, the iron fortificants did not affect the peroxide level, color, or sensory qualities of the product. Iron fortification of wheat flour used to make instant noodles is feasible. NaFeEDTA is the preferred fortificant because of its nonsignificant effect on the color and sensory quality of the products.

Process for the preparation of protected dihydroxypropyl trialkylammonium salts and derivatives thereof

DOEpatents

Hollingsworth, Rawle I.; Wang, Guijun

2000-01-01

A process for the preparation of protected dihydroxypropyl trialkylammonium salts, particularly in chiral form is described. In particular, a process for the preparation of (2,2-dimethyl-1,3-dioxolan-4-ylmethyl)trialkylammonium salts, particularly in chiral form is described. Furthermore, a process is described wherein the (2,2-dimethyl-1,3-dioxolan-4ylmethyl)trialkylammonium salts is a 2,2-dimethyl-1,3-dioxolan-4-ylmethyl trimethylammonium salt, preferably in chiral form. The protected dihydroxypropyl trialkylammonium salts lead to L-carnitine (9) when in chiral form (5).

Ethylenediamine salt of 5-nitrotetrazole and preparation

DOEpatents

Lee, K.; Coburn, M.D.

1984-05-17

The ethylenediamine salt of 5-nitrotetrazole has been found to be useful as an explosive alone and in eutectic mixtures with ammonium nitrate and/or other explosive compounds. Its eutectic with ammonium nitrate has been demonstrated to behave in a similar manner to a monomolecular explosive such as TNT, and is less sensitive than the pure salt. Moreover, this eutectic mixture, which contains 87.8 mol% of ammonium nitrate, is close to the CO/sub 2/-balanced composition of 90 mol%, and has a relatively low melting point of 110.5 C making it readily castable. The ternary eutectic system containing the ethylenediamine salt of 5-nitrotetrazole, ammonium nitrate and ethylenediamine dinitrate has a eutectic temperature of 89.5 C and gives a measured detonation pressure of 24.8 GPa, which is 97.6% of the calculated value. Both the pure ethylenediamine salt and its known eutectic compounds behave in substantially ideal manner. Methods for the preparation of the salt are described.

Instant noodles as an antifriction device: making the BOP with PPP in PNG.

PubMed

Errington, Frederick; Fujikura, Tatsuro; Gewertz, Deborah

2012-01-01

Focusing primarily, but not exclusively, on urban and periurban Papua New Guinea (PNG), we discuss the significance of instant ramen noodles to those now known as the “bottom of the pyramid” (BOP). Although instant noodles are remarkable in that they are eaten by virtually everyone in the world, albeit in different amounts and for different reasons, they are marketed in PNG specifically as a “popularly positioned product” (PPP) for the BOP. Cheap, convenient, tasty, filling, and shelf stable, they are a modern addition to Sidney Mintz's classic “proletarian hunger killers” of sugar, tea, and coffee. But, we argue, instant noodles have a distinctive contemporary role: they do more than sustain the poor; they transform them into the aspiring consumers of the BOP. As such, instant noodles can be viewed as an antifriction device, greasing the skids of capitalism as it extends its reach.

21 CFR 201.306 - Potassium salt preparations intended for oral ingestion by man.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 4 2011-04-01 2011-04-01 false Potassium salt preparations intended for oral... Drug Products § 201.306 Potassium salt preparations intended for oral ingestion by man. (a) The Food... coated tablets containing potassium chloride or other potassium salts which supply 100 milligrams or more...

21 CFR 201.306 - Potassium salt preparations intended for oral ingestion by man.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 4 2014-04-01 2014-04-01 false Potassium salt preparations intended for oral... Drug Products § 201.306 Potassium salt preparations intended for oral ingestion by man. (a) The Food... coated tablets containing potassium chloride or other potassium salts which supply 100 milligrams or more...

21 CFR 201.306 - Potassium salt preparations intended for oral ingestion by man.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 4 2013-04-01 2013-04-01 false Potassium salt preparations intended for oral... Drug Products § 201.306 Potassium salt preparations intended for oral ingestion by man. (a) The Food... coated tablets containing potassium chloride or other potassium salts which supply 100 milligrams or more...

21 CFR 201.306 - Potassium salt preparations intended for oral ingestion by man.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 4 2012-04-01 2012-04-01 false Potassium salt preparations intended for oral... Drug Products § 201.306 Potassium salt preparations intended for oral ingestion by man. (a) The Food... coated tablets containing potassium chloride or other potassium salts which supply 100 milligrams or more...

Effect of Additional Suji Leaves and Turmeric Extract on Physicochemical Characteristic and Antioxidant Activity of Arenga-Canna Noodle

NASA Astrophysics Data System (ADS)

Miftakhussolikhah; Ariani, D.; Herawati, ERN; Nastiti, A.; Angwar, M.; Pranoto, Y.

2017-12-01

Canna can be used as raw material for noodle but need a substitute material such as arenga starch. Arenga-canna noodle has dark appearance. Addition coloring agents from suji leaves and turmeric extract was done to improve product appearance and its functional characteristics. In this study, noodle was made with five variations of suji leaves and turmeric extract. Physical and chemical properties of noodle were analyzed. The results showed addition suji leaves extract and turmeric extract 0.4 g suji leaf/ml water and 0.06 g turmeric/ml water respectively, produce the best arenga-canna noodle quality. The addition of natural coloring agents increased antioxidant activity.

21 CFR 139.150 - Noodle products.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Noodle products. 139.150 Section 139.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... seasons the food. (3) Gum gluten, in such quantity that the protein derived therefrom, together with the...

21 CFR 139.150 - Noodle products.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Noodle products. 139.150 Section 139.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... seasons the food. (3) Gum gluten, in such quantity that the protein derived therefrom, together with the...

21 CFR 139.150 - Noodle products.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Noodle products. 139.150 Section 139.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... seasons the food. (3) Gum gluten, in such quantity that the protein derived therefrom, together with the...

21 CFR 139.150 - Noodle products.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Noodle products. 139.150 Section 139.150 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... seasons the food. (3) Gum gluten, in such quantity that the protein derived therefrom, together with the...

Salts of alkali metal anions and process of preparing same

DOEpatents

Dye, James L.; Ceraso, Joseph M.; Tehan, Frederick J.; Lok, Mei Tak

1978-01-01

Compounds of alkali metal anion salts of alkali metal cations in bicyclic polyoxadiamines are disclosed. The salts are prepared by contacting an excess of alkali metal with an alkali metal dissolving solution consisting of a bicyclic polyoxadiamine in a suitable solvent, and recovered by precipitation. The salts have a gold-color crystalline appearance and are stable in a vacuum at -10.degree. C. and below.

Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador.

PubMed

Ortiz, Johana; Van Camp, John; Mestdagh, Frédéric; Donoso, Silvana; De Meulenaer, Bruno

2013-01-01

The co-occurrence of aflatoxin B₁ (AFB₁), B₂ (AFB₂), G₁ (AFG₁) and G₂ (AFG₂), ochratoxin A (OTA), deoxynivalenol (DON), fumonisin B₁ (FB₁), zearalenone (ZEN), and HT-2 and T-2 toxins in the main Ecuadorian staple cereals (rice, oat flakes, and yellow and white wheat noodles) was evaluated. A ultra high performance liquid chromatography/time-of-flight mass spectrometry (UHPLC/TOFMS) method was developed and validated to screen for the presence of these mycotoxins in those cereal matrices. Matrix-matched calibration curves were used to compensate for ion suppression and extraction losses and the recovery values were in agreement with the minimum requirements of Regulation 401/2006/EC (70-110%). For most mycotoxins, the LODs obtained allowed detection in compliance with the maximum permitted levels set in Regulation EC/2006/1881, with the exception of OTA in all cereals and AFB1 in yellow noodles. Extra target analysis of OTA in oat flakes and wheat noodles was performed by HPLC with fluorescence detection. High rates of contamination were observed in paddy rice (23% DON, 23% FB₁, 7% AFB₁, 2% AFG₁ and 2% AFG₂), white wheat noodles (33% DON and 5% OTA) and oat flakes (17% DON, 2% OTA and 2% AFB₁), whereas the rates of contamination were lower in polished rice (2% AFG₁ and 4% HT-2 toxin) and yellow noodles (5% DON). Low rates of co-occurrence of several mycotoxins were observed only for white wheat noodles (5%) and paddy rice (7%). White noodles were contaminated with DON and/or OTA, while combinations of AFG₁, AFB₁, DON and FB₁ were found in paddy rice. Yellow noodles were contaminated with DON only; oat flakes contained DON, OTA or AFB₁, and polished rice was contaminated with AFG₁ and HT-2 toxin.

Health risk assessment of instant noodles commonly consumed in Port Harcourt, Nigeria.

PubMed

Charles, Iniobong A; Ogbolosingha, Atieme J; Afia, Inimfon U

2018-01-01

The current study investigated the levels of some heavy metals [lead (Pb), arsenic (As), nickel (Ni), mercury (Hg), copper (Cu), cadmium (Cd), aluminum (Al), and chromium (Cr)] and polycyclic aromatic hydrocarbons (PAHs) in six brands of instant noodles (CFN, GFC, NGP, GAA, CUN, and FCS) commonly consumed in Port Harcourt, Nigeria. Risks of consumption of contaminated noodles were also assessed. Heavy metal content and PAHs were determined using flame atomic absorption spectrophotometer and gas chromatography, respectively. Concentrations of heavy metals as Pb, Ni, Cu, Al, and Cr were detected while As, Hg, and Cd were not detected in noodles. High average concentrations (mean ± SD mg/kg) of Pb were observed in brands CFN (3.163 ± 0.21) and GFC (1.022 ± 0.08) which were significantly higher (P ≤ 0.05) than in NGP (0.043 ± 0.15) and GAA (0.276 ± 0.18), although all were above WHO permissible limits (0.025 mg/kg). Target Hazard Quotient and Hazard Index for Pb were > 1 in brands CFN and GFC indicating unacceptable risk. Results of PAHs showed brands had total PAHs (mg/kg) in the order CFN > CUN > GAA > NGP > FCS > GFC. Although carcinogenic risks associated with these noodles are within permissible range, consumption of CFN and GFC could pose greater health risk to consumers. Long-term consumption of brands CUN, CFN, and GAA may have higher probability of carcinogenesis among consumers. We therefore recommend more diligent regulatory policies and monitoring by relevant government agencies (WHO, NAFDAC, CPC, and SON) to ensure wholesome noodles get to consumers.

Sensory and Textural Characteristics of Noodle Made of Ganyong Flour (Canna edulis Kerr.) and Arenga Starch (Arenga pinnata Merr.)

NASA Astrophysics Data System (ADS)

Herawati, ERN; Ariani, D.; Miftakhussolikhah; Yosieto, E.; Angwar, M.; Pranoto, Y.

2017-12-01

Ganyong (Canna edulis Kerr) is a local tuber which highest amount of starch content, but has not been fully utilized well at present. One way to improve the usefulness of canna is to process it into noodle, but it needs arenga starch which has high amylose content. The aim of this research was to study the sensory and textural properties of noodle made from canna flour and arenga starch. Research methodologies consist of: (i) characterization of canna flour and arenga starch, (ii) noodle production, and (iii) characterization sensory and textural properties of the noodle. Noodle was made with five ratio variations of canna flour and arenga starch, i.e. 100:0; 75:25; 50:50; 25:75; and 0:100. Sensory analysis was done by hedonic scoring method with attributes : color, stickiness, elasticity, firmness, surface smoothness and overall liking. Textural properties analyses consist of tensile strength, elongation, and stickiness measurements. The results showed that canna flour and arenga starch can be used in noodle making process. Noodle with 25% of canna flour was the most favored product and has the best textural properties. Factors which affect textural properties of product are the amylose and amylopectin amount in each starch. Tensile strength, elongation, and stickiness measurements of noodle with 25% of canna flour were 0,13 N; 41,61%; and 0,0115N respectively.

Chemical characteristic and functional properties of arenga starch-taro (Colocasia esculanta L.) flour noodle with turmeric extracts addition

NASA Astrophysics Data System (ADS)

Ervika Rahayu N., H.; Ariani, Dini; Miftakhussolikhah, E., Maharani P.; Yudi, P.

2017-01-01

Arenga starch-taro (Colocasia esculanta L.) flour noodle is an alternative carbohydrate source made from 75% arenga starch and 25% taro flour, but it has a different color with commercial noodle product. The addition of natural color from turmeric may change the consumer preference and affect chemical characteristic and functional properties of noodle. This research aims to identify chemical characteristic and functional properties of arenga starch-taro flour noodle with turmeric extract addition. Extraction was performed using 5 variances of turmeric rhizome (0.06; 0.12; 0.18; 0.24; and 0.30 g (fresh weight/ml water). Then, noodle was made and chemical characteristic (proximate analysis) as well as functional properties (amylose, resistant starch, dietary fiber, antioxidant activity) were then evaluated. The result showed that addition of turmeric extract did not change protein, fat, carbohydrate, amylose, and resistant starch content significantly, while antioxidant activity was increased (23,41%) with addition of turmeric extract.

Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil.

PubMed

Almeida, Adriana Palma de; Lamardo, Leda Conceição Antonia; Shundo, Luzia; Silva, Simone Alves da; Navas, Sandra Aparecida; Alaburda, Janete; Ruvieri, Valter; Sabino, Myrna

2016-12-01

A total of 134 samples, consisting of 58 wheat flour, 40 instant noodle and 36 biscuits, were analysed for the presence of deoxynivalenol (DON). The samples were obtained from retail markets of the city of São Paulo during the period 2010-2014. DON was determined by high performance liquid chromatography with ultraviolet detection and immunoaffinity sample clean-up. Method validation followed international guidelines. The LOD and LOQ were 60 and 200 µg kg -1 , respectively, considering the three different types of samples analysed. The lowest recovery found in this study was 91.8% with RSD 4.5% for instant noodles. DON was detected in 91.4%, 97.5% and 97.2% of samples wheat flour, instant noodles and biscuits, respectively, resulting in a total of 94.8% with levels ranging from LOD to 1720.0 µg kg -1 .

Determination of Tinopal CBS-X in rice papers and rice noodles using HPLC with fluorescence detection and LC-MS/MS.

PubMed

Ko, Kyung Yuk; Lee, Chae A; Choi, Jae Chon; Kim, Meehye

2014-01-01

To date there have been no reports of methods to determine Tinopal CBS-X. We developed a rapid and simple method to determine the Tinopal CBS-X content in rice noodles and rice papers using HPLC equipped with fluorescence detection. Heating the rice noodles and rice papers to 80°C after adding 75% methanol solution induced the release of Tinopal CBS-X from processed rice products. Tinopal CBS-X was separated using an isocratic mobile phase comprising 50% acetonitrile/water containing 0.4% tetrabutyl ammonium hydrogen sulphate at pH 8.0. The samples suspected to be positive by HPLC analysis were then confirmed by LC-MS/MS analysis. This study also investigated the Tinopal CBS-X content of three rice noodle products and two rice papers. The limits of quantification for rice papers and rice noodles were 1.58 and 1.51 µg kg(-1), respectively, and their correlation curves showed good linearity with r(2) ≥ 0.9997 and ≥ 0.9998, respectively. Moreover, rice papers had recoveries of 70.3-83.3% with precision ranging from 5.0% to 7.9%, whereas rice noodles had slightly lower recoveries of 63.4-78.7% and precisions of 8.5-11.5%. Only one rice noodle product contained Tinopal CBS-X, at around 2.1 mg kg(-1), whereas it was not detected in four other samples. Consequently, Tinopal CBS-X from rice noodles and rice papers can be successfully detected using the developed pre-treatment and ion-pairing HPLC system coupled with fluorescence detection.

Determination of the acid value of instant noodles: interlaboratory study.

PubMed

Hakoda, Akiko; Sakaida, Kenichi; Suzuki, Tadanao; Yasui, Akemi

2006-01-01

An interlaboratory study was performed to evaluate the method for determining the acid value of instant noodles, based on the Japanese Agricultural Standard (JAS), with extraction of lipid using petroleum ether at a volume of 100 mL to the test portion of 25 g. Thirteen laboratories participated and analyzed 5 test samples as blind duplicates. Statistical treatment revealed that the repeatability (RSDr) of acid value was <6.5%, and the reproducibility (RSDR) of acid value was <9.6%. The HorRat values (RSDR/predicted RSDR) were 1.2-1.8, where the RSDR and the predicted RSDR were obtained in terms of free fatty acids in the noodles per unit weight, using the equation [acid value = percent free fatty acids (as oleic) x 1.99] and the extracted lipid contents. This method was shown to have acceptable precision by the present study.

Instant noodles made with fortified wheat flour to improve micronutrient intake in Asia: a review of simulation, nutrient retention and sensory studies.

PubMed

Bronder, Kayla L; Zimmerman, Sarah L; van den Wijngaart, Annoek; Codling, Karen; Johns, Kirsten Ag; Pachón, Helena

2017-03-01

Consumption of foods made with wheat flour, particularly instant noodles, is increasing in Asia. Given this trend, fortifying wheat flour with vitamins and minerals may improve micronutrient intake in the region. The objective of this review was to understand what is known about fortifying wheat flour used to make instant noodles. A literature review of seven databases was performed using the search terms "noodle" and ("Asian" or "instant"). Grey literature was requested through a food fortification listserv. Articles were title screened first for relevance and duplicity, with exclusion criteria applied during the second round of abstract-level screening. This review considered studies examining simulation, retention, sensory, bioavailability, efficacy, and effectiveness of instant noodles made with fortified wheat flour. Fourteen relevant documents were reviewed for simulation (n=1), retention (n=11), and sensory studies (n=3). The documents revealed that instant noodles produced from fortified wheat flour have potential to improve nutrient intakes, have high retention of most nutrients, and provoke no or minimal changes in sensory characteristics. The available literature indicates that using fortified wheat flour for instant noodle production results in retention of the added nutrients, except thiamin, with no significant sensory change to the final product. Given the rising consumption of instant noodles, production of this item with fortified wheat flour has potential to improve nutrient intakes in Asia. This review provides a resource for the design of a wheat flour fortification program in countries where a large proportion of wheat flour is consumed as instant noodles.

Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.

PubMed

Niu, Meng; Hou, Gary G; Kindelspire, Julie; Krishnan, Padmanaban; Zhao, Siming

2017-05-15

With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN. TG increased the hardness and elasticity of cooked WWN, while two emulsifiers increased the noodle cohesiveness. Additionally, TG and SSL improved the sensory properties of noodle such as bite, springiness, and mouth-feel. The results suggest that TG and SSL are effective ingredients in enhancing the gluten strength of WWD and improving the qualities of WWN. Copyright © 2016 Elsevier Ltd. All rights reserved.

Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.

PubMed

Cho, Yong Jin; Lee, Suyong

2015-06-01

Extraction conditions of rutin from buckwheat milling fractions were established and a rutin-enriched material (REM, 31.8g/100g of rutin) was successfully obtained by the ultrasonic-assisted ethanol method (steaming, 16-150 mesh particle size, 70% ethanol, and ultrasonication at 40°C for 30min). When REM was applied to instant fried noodles (1% and 2% by weight of wheat flour) for rutin fortification, the levels of rutin in the noodles were determined to be about 250-500mg/100g which corresponded to the recommended daily dose of rutin. While frying temperatures (150-190°C) and times (1-3min) did not negatively affect the level of rutin in the instant fried noodles, the distinct loss of rutin was observed after cooking. Furthermore, REM did not significantly affect the oil uptake and mechanical property of instant fried noodles. The strong antioxidant activity of rutin in REM contributed to retarding the oxidative deterioration of the noodles during storage. Copyright © 2014 Elsevier Ltd. All rights reserved.

Preparation, characterization and thermolysis of phenylenediammonium dinitrate salts.

PubMed

Kapoor, Inder Pal Singh; Srivastava, Pratibha; Singh, Gurdip

2008-02-11

Four phenylenediammonium dinitrate salts were prepared and characterized by elemental, Infrared spectroscopy (IR), Ultraviolet spectroscopy (UV) and gravimetric methods. These dinitrates find application in propellant, explosives and pyrotechnics. Their thermal decomposition has been studied using thermogravimetry (TG) and simultaneous thermogravimetry-differential scanning calorimetry (TG-DSC). Kinetics parameters were evaluated by model fitting and isoconversional methods. Their thermolytic pathways have also been suggested, which involves decomposition followed by ignition.

Study on the effect of different concentration of Spirulina platensis paste added into dried noodle to its quality characteristics

NASA Astrophysics Data System (ADS)

Agustini, T. W.; Ma'ruf, W. F.; Widayat; Wibowo, B. A.; Hadiyanto

2017-02-01

High nutritional content of microalgae S. platensis is very good for human health especially for its protein and β-carotene. These compounds can be used for improving quality of food from nutritional point of view. This study was designed to observe the effect of different concentration of S. platensis paste to dried noodle quality based on physical, chemical and sensory perspectives. Material used in this study was S. platensis powder obtained from CV Neoalgae, Sukoharjo. The best treatment observed from preliminary study was then used for further study and compared to control treatment (without added S. platensis paste). The dried noodle resulted was then analyzed for elasticity, chemical (β-carotene, water, protein, ash, fat and carbohydrate) and sensory (hedonic). Parametric data obtained were analyzed using t-Test while non-parametric data was analyzed using Kruskal-Wallis followed by Multiple Comparison test. The study showed that dried noodle added with 9% S. platensis paste give significant effect (P<0.05) on elasticity; β-carotene, water, protein, ash, fat and carbohydrate and also sensory (hedonic). Dried noodle without added S. platensis paste has lower in β-carotene and protein compared to that of added S. platensis paste with the value of 0.06 mg/100 gr and 17.51 mg/100gr (β-carotene) and 8.88% and 38.6% (protein), respectively. Those, chemical composition of dried noodle added with S. platensis comply with Indonesian National Standard in term of protein, water, and ash content with sensory of 7.26 ≤ μ ≤ 7.63. Addition of S. platensis can significantly increase the nutritional of dried noodle especially protein (by 4 times) and β-carotene.

Food-grade submicrometer particles from salts prepared using ethanol-in-oil mixtures.

PubMed

Paques, Jerome P; van der Linden, Erik; Sagis, Leonard M C; van Rijn, Cees J M

2012-08-29

A simple method for preparing food-grade particles in the submicrometer range of ethanol soluble salts using ethanol-in-oil (E/O) mixtures is described. Salts CaCl2·2H2O and MgCl2·6H2O were dissolved in ethanol that subsequently was mixed with a medium-chain triglyceride oil phase. It was found that type and concentration of salt have a significant influence on the miscibility of ethanol and oil phase and on the stability of E/O mixtures. The ethanol phase was evaporated from the mixture at elevated temperatures, and salt particles with dimensions in the submicrometer range (6-400 nm) remained suspended in the oil phase. It was found that the concentration of salt and volume fraction of ethanol in MCT oil have a significant influence on the size distribution of salt particles. The size of CaCl2 and MgCl2 submicrometer particles was ascertained by scanning electron microscopy and dynamic light scattering.

21 CFR 201.306 - Potassium salt preparations intended for oral ingestion by man.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 4 2010-04-01 2010-04-01 false Potassium salt preparations intended for oral ingestion by man. 201.306 Section 201.306 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS: GENERAL LABELING Specific Labeling Requirements for Specific Drug Products § 201.306 Potassium salt...

Fermentation and microflora of plaa-som, a thai fermented fish product prepared with different salt concentrations.

PubMed

Paludan-Müller, Christine; Madsen, Mette; Sophanodora, Pairat; Gram, Lone; Møller, Peter Lange

2002-02-25

Plaa-som is a Thai fermented fish product prepared from snakehead fish, salt, palm syrup and sometimes roasted rice. We studied the effects of different salt concentrations on decrease in pH and on microflora composition during fermentation. Two low-salt batches were prepared, containing 6% and 7% salt (w/w) as well as two high-salt batches, containing 9% and 11% salt. pH decreased rapidly from 6 to 4.5 in low-salt batches, whereas in high-salt batches, a slow or no decrease in pH was found. Lactic acid bacteria (LAB) and yeasts were isolated as the dominant microorganisms during fermentation. LAB counts increased to 10(8)-10(9) cfu g(-1) and yeast counts to 10(7)-5 x 10(7) cfu g(-1) in all batches, except in the 11% salt batch, where counts were 1-2 log lower. Phenotypic tests, ITS-PCR, carbohydrate fermentations and 16S rRNA gene sequencing identified LAB isolates as Pediococcus pentosaceus, Lactobacillus alimentarius/farciminis, Weisella confusa, L. plantarum and Lactococcus garviae. The latter species was only isolated from high-salt batches. Phenotypic characteristics, ITS-PCR and carbohydrate assimilation identified 95% of the yeasts as Zygosaccharomyces rouxii. It is concluded that the fermentation of plaa-som is delayed by a salt-level of 9% due to an inhibition of LAB growth. The growth of Z. rouxii has no influence on the fermentation rate, but may contribute positively to the flavour development of the product.

Using GoNoodle to Introduce Health Concepts in the K-5 Classroom

ERIC Educational Resources Information Center

Whitney, Elizabeth A.

2016-01-01

This article introduces readers to the GoNoodle platform for incorporating physical activity throughout the school day, and describes how one of the features, Ultimate Champ Training, can be used to teach health concepts in the elementary school classroom.

Instant noodle intake and dietary patterns are associated with distinct cardiometabolic risk factors in Korea.

PubMed

Shin, Hyun Joon; Cho, Eunyoung; Lee, Hae-Jeung; Fung, Teresa T; Rimm, Eric; Rosner, Bernard; Manson, JoAnn E; Wheelan, Kevin; Hu, Frank B

2014-08-01

The consumption of instant noodles is relatively high in Asian populations. It is unclear whether a higher intake of instant noodles is associated with cardiometabolic risk independent of overall dietary patterns. We therefore investigated the association using the Korean National Health and Nutrition Examination Survey IV 2007-2009, a nationally representative cross-sectional survey of the Korean population with a clustered, multistage, stratified, and rolling sampling design. A total of 10,711 adults (54.5% women) 19-64 y of age were analyzed, with adjustment for sampling design complexity. Diet was assessed by using a 63-item food-frequency questionnaire. We identified 2 major dietary patterns with the use of principal components analysis: the "traditional dietary pattern" (TP), rich in rice, fish, vegetables, fruit, and potatoes, and the "meat and fast-food pattern" (MP), with less rice intake but rich in meat, soda, fried food, and fast food including instant noodles. The highest MP quintile was associated with increased prevalence of abdominal obesity (OR: 1.41; 95% CI: 1.05, 1.90), LDL cholesterol ≥130 mg/dL (1.3 g/L) (OR: 1.57, 95% CI 1.26, 1.95), decreased prevalence of low HDL cholesterol (OR: 0.65; 95% CI: 0.53, 0.80), and high triglycerides [≥150 mg/dL (1.5 g/L); OR: 0.73; 95% CI: 0.57, 0.93]. The highest quintile for the TP was associated with decreased prevalence of elevated blood pressure (OR: 0.73; 95% CI: 0.59, 0.90) and marginally lower trends for abdominal obesity (OR: 0.76; 95% CI: 0.58, 0.98; P-trend = 0.06), but neither of the dietary patterns was associated with prevalence of metabolic syndrome. The consumption of instant noodles ≥2 times/wk was associated with a higher prevalence of metabolic syndrome (OR: 1.68; 95% CI: 1.10, 2.55) in women but not in men (OR: 0.93; 95% CI: 0.58, 1.49; P-interaction = 0.04). The 2 major dietary patterns were associated with distinct cardiometabolic risk factors. The consumption of instant noodles was

Solvent-free mechanochemical preparation of phosphonium salts, phosphorus ylides, and olefins

DOEpatents

Pecharsky, Vitalij K.; Balema, Viktor P.; Wiench, Jerzy W.; Pruski, Marek

2004-05-04

The present invention provides a method of preparing a phosphonium salt of the formula [R.sup.1 R.sup.2 R.sup.3 P--CR.sup.4 R.sup.5 R.sup.6 ]X, comprising ball-milling a phosphine of the formula R.sup.1 R.sup.2 R.sup.3 P with a compound of the formula XCR.sup.4 R.sup.5 R.sup.6 ; a method of preparing a phosphorus ylide of the formula R.sup.1 R.sup.2 R.sup.3 P.dbd.CR.sup.4 R.sup.5, comprising ball-milling a phosphonium salt of the formula [R.sup.1 R.sup.2 R.sup.3 P--HCR.sup.4 R.sup.5 ]X in the presence of a base; and a method of preparing an olefin of the formula R.sup.4 R.sup.5 C.dbd.CR.sup.7 H or R.sup.4 R.sup.5 C.dbd.CR.sup.7 R.sup.8, comprising ball-milling a phosphorus ylide of the formula R.sup.1 R.sup.2 R.sup.3 P.dbd.CR.sup.4 R.sup.5 with a compound of the formula R.sup.7 C(O)H or R.sup.7 C(O)R.sup.8. The inventive method produces phosphonium salts and phosphorus ylides by mechanical processing solid reagents under solvent-free conditions. The advantages of the present invention over conventional solution methods, include: (1) extremely high selectivity; (2) high yields; (3) low processing temperatures; (4) simple and scalable reactions using commercially available equipment; and (5) the complete elimination of solvents from the reaction.

Evaluation of instant cup noodle, irradiated for immuno-compromised patients

NASA Astrophysics Data System (ADS)

Lee, Ji-Hye; Kim, Jae-Kyung; Park, Jae-Nam; Yoon, Young-Min; Sung, Nak-Yun; Kim, Jae-Hun; Song, Beom-Seok; Yook, Hong-Sun; Kim, Byeong-Keun; Lee, Ju-Woon

2012-08-01

In the present study, initial microbial load of instant cup noodle (ICN) was investigated and gamma irradiation applied to develop immuno-compromised patients food for their safe consumption. The initial microbial population of dried vegetable and meat, and noodle was below the detection limit (1 log CFU/g); however, that of seasoning powder was just above 4 log CFU/g. Moreover, rehydrated-ICN with water at 100 °C still show above 3 log CFU/g of microbial load, which indicates the need for an additional process to control microbial safety of the seasoning powder. The total aerobic bacteria in seasoning powder and rehydrated-ICN could be controlled with 17 kGy gamma irradiation. This result referred 17 kGy gamma irradiation could reach 'practical sterility' of ICN. The overall difference in sensory properties between the non-irradiated and irradiated ICN was insignificant. Thus, gamma irradiation could improve the microbial quality of ICN, and reduce the risk of infection posed by the seasoning powder, without any adverse effects on their sensory quality. These results suggest that gamma-irradiated ICN can be used as a snack food for immuno-compromised patients.

Micronutrient Fortified Condiments and Noodles to Reduce Anemia in Children and Adults--A Literature Review and Meta-Analysis.

PubMed

Hess, Sascha; Tecklenburg, Linda; Eichler, Klaus

2016-02-15

Micronutrient deficiencies impose a considerable burden of disease on many middle and low income countries. Several strategies have been shown to be effective in improving micronutrient deficiencies. However, the impact of fortified condiments as well as fortified noodles is less well documented. We aimed to investigate existing evidence on the impact of micronutrient fortified condiments and noodles on hemoglobin, anemia, and functional outcomes in children and adults (age: 5 to 50 years). We conducted a literature review in electronic databases. In addition, we screened the homepages of relevant organizations and journals. We included randomized controlled trials (RCT). Of 1046 retrieved studies, 14 RCT provided data for the meta-analysis. Micronutrient fortification of condiments and noodles increased hemoglobin concentrations by 0.74 g/dL (95%-confidence intervals (95%-CI): 0.56 to 0.93; 12 studies) and 0.3 g/dL (95%-CI: 0.12 to 0.48; 1 study), respectively. Micronutrient fortification also led to a reduced risk of having anemia (risk ratio 0.59 (95%-CI 0.44 to 0.80)). Ferritin concentrations increased with fortified condiments. Functional outcomes were rarely assessed and showed mixed results. The use of micronutrient fortified condiments can be a strategy to reduce anemia in children and adults due to micronutrient deficiencies. The effect of fortified noodles seems to be smaller.

Micronutrient Fortified Condiments and Noodles to Reduce Anemia in Children and Adults—A Literature Review and Meta-Analysis

PubMed Central

Hess, Sascha; Tecklenburg, Linda; Eichler, Klaus

2016-01-01

Micronutrient deficiencies impose a considerable burden of disease on many middle and low income countries. Several strategies have been shown to be effective in improving micronutrient deficiencies. However, the impact of fortified condiments as well as fortified noodles is less well documented. We aimed to investigate existing evidence on the impact of micronutrient fortified condiments and noodles on hemoglobin, anemia, and functional outcomes in children and adults (age: 5 to 50 years). We conducted a literature review in electronic databases. In addition, we screened the homepages of relevant organizations and journals. We included randomized controlled trials (RCT). Of 1046 retrieved studies, 14 RCT provided data for the meta-analysis. Micronutrient fortification of condiments and noodles increased hemoglobin concentrations by 0.74 g/dL (95%-confidence intervals (95%-CI): 0.56 to 0.93; 12 studies) and 0.3 g/dL (95%-CI: 0.12 to 0.48; 1 study), respectively. Micronutrient fortification also led to a reduced risk of having anemia (risk ratio 0.59 (95%-CI 0.44 to 0.80)). Ferritin concentrations increased with fortified condiments. Functional outcomes were rarely assessed and showed mixed results. The use of micronutrient fortified condiments can be a strategy to reduce anemia in children and adults due to micronutrient deficiencies. The effect of fortified noodles seems to be smaller. PMID:26891319

Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract.

PubMed

Song, Youngwoon; Yoo, Sang-Ho

2017-11-15

The quality of rice-substituted fried noodles was improved by applying interaction between pea protein isolate (PPI) and green tea extract (GTE). Radical-scavenging activities of GTE were stably maintained when exposed to acidic pH, UV light, and fluorescent light, but decreased by approximately 65% when exposed to 80°C for 168h. The RVA profiles of noodle dough showed that peak viscosity and breakdown increased significantly but that setback and final viscosity remained unchanged with 20% rice flour replacement. PPI significantly decreased the viscosity parameters of rice-supplemented dough, and the addition of GTE recovered these values significantly. The cooking loss and viscoelasticity (R max ) of cooked rice-supplemented noodles were fully restored by combined treatment of PPI and GTE. GTE decreased the peroxide value of fried noodles by 14% after storage at 63°C for 16days. Therefore, PPI+GTE treatment has great potential for use in fried noodles owing to the reinforced network and antioxidant activity. Copyright © 2017 Elsevier Ltd. All rights reserved.

Kinetics of oil saponification by lead salts in ancient preparations of pharmaceutical lead plasters and painting lead mediums.

PubMed

Cotte, M; Checroun, E; Susini, J; Dumas, P; Tchoreloff, P; Besnard, M; Walter, Ph

2006-12-15

Lead soaps can be found in archaeological cosmetics as well as in oil paintings, as product of interactions of lead salts with oil. In this context, a better understanding of the formation of lead soaps allows a follow-up of the historical evolution of preparation recipes and provides new insights into conservation conditions. First, ancient recipes of both pharmaceutical lead plasters and painting lead mediums, mixtures of oil and lead salts, were reconstructed. The ester saponification by lead salts is determined by the preparation parameters which were quantified by FT-IR spectrometry. In particular, ATR/FT-IR spectrometer was calibrated by the standard addition method to quantitatively follow the kinetics of this reaction. The influence of different parameters such as temperature, presence of water and choice of lead salts was assessed: the saponification is clearly accelerated by water and heating. This analysis provides chemical explanations to the historical evolution of cosmetic and painting preparation recipes.

Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.

PubMed

Jeong, Sungmin; Kim, Hee Won; Lee, Suyong

2017-04-15

Rice flour-zein composites in a hydrated viscoelastic state were utilized to compensate for the role of wheat gluten in gluten-free sheeted dough. The use of zein above its glass transition temperature was able to form a viscoelastic protein network of non-wheat dough with rice flour. The mixing stability and development time of the rice dough were positively increased with increasing levels of zein. The protein secondary structural analysis by FTIR spectroscopy demonstrated that the rice doughs with high levels of zein showed significant increases in β-sheet structures whose intensity was almost doubled by the use of 10% zein. The use of zein at more than 5% (w/w) successfully produced gluten-free dough sheets that could be slit into thin and long noodle strands. In addition, the composites were effective in improving the rheological characteristics of gluten-free noodle strands by increasing their maximum force to extension, compared to wheat-based noodles. Copyright © 2016 Elsevier Ltd. All rights reserved.

Proposed Guidance for Preparing and Reviewing Molten Salt Nonpower Reactor Licence Applications (NUREG-1537)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Belles, Randy; Flanagan, George F.; Voth, Marcus

Development of non-power molten salt reactor (MSR) test facilities is under consideration to support the analyses needed for development of a full-scale MSR. These non-power MSR test facilities will require review by the US Nuclear Regulatory Commission (NRC) staff. This report proposes chapter adaptations for NUREG-1537 in the form of interim staff guidance to address preparation and review of molten salt non-power reactor license applications. The proposed adaptations are based on a previous regulatory gap analysis of select chapters from NUREG-1537 for their applicability to non-power MSRs operating with a homogeneous fuel salt mixture.

Process for the preparation of 3,4-dihydroxybutanoic acid and salts thereof

DOEpatents

Hollingsworth, Rawle I.

1994-01-01

A process for the preparation of 3,4-dihydroxybutanoic acid (1) and salts thereof from a glucose source containing 1,4-linked glucose as a substituent is described. The process uses an alkali metal hdyroxide and hydrogen peroxide to convert the glucose source to (1). The compound (1) is useful as a chemical intermediate to naturally occurring fatty acids and is used to prepare 3,4-dihydroxybutanoic acid-gamma-lactone (2) and furanone (3), particularly stereoisomers of these compounds.

Survey of Deoxynivalenol and Aflatoxin B1 in Instant Noodles and Bread Consumed in Thailand by Using Liquid Chromatography-Tandem Mass Spectrometry.

PubMed

Pralatnet, Sasithorn; Poapolathep, Saranya; Giorgi, Mario; Imsilp, Kanjana; Kumagai, Susumu; Poapolathep, Amnart

2016-07-01

One hundred wheat product samples (50 instant noodle samples and 50 bread samples) were collected from supermarkets in Bangkok, Thailand. Deoxynivalenol (DON) and aflatoxin B1 (AFB1) contamination in these products was analyzed using a validated liquid chromatography-tandem mass spectrometry method. The limit of quantification values of DON and AFB1 in the instant noodles and bread were 2 and 1 ng g(-1), respectively. The survey found that DON was quantifiable in 40% of collected samples, in 2% of noodles (0.089 μg g(-1)), and in 78% of breads (0.004 to 0.331 μg g(-1)). AFB1 was below the limit of quantification of the method in all of the tested samples. The results suggest that the risk of DON exposure via noodles and breads is very low in urban areas of Thailand. No risk can be attributable to AFB1 exposure in the same food matrices, but further studies with a larger sample size are needed to confirm these data.

Process for the preparation of 3,4-dihydroxybutanoic acid and salts thereof

DOEpatents

Hollingsworth, Rawle I.

1994-01-01

A process for the preparation of 3,4-dihydroxybutanoic acid (1) and salts thereof from a glucose source containing 1,4-1inked glucose as a substituent is described. The process uses an alkali metal hdyroxide and hydrogen peroxide to convert the glucose source to (1). The compound (1) is useful as a chemical intermediate to naturally occurring fatty acids and is used to prepare 3,4-dihydroxybutanoic acid-gamma-lactone (2) and furanone (3), particularly stereoisomers of these compounds.

Continuous Preparation of 1:1 Haloperidol-Maleic Acid Salt by a Novel Solvent-Free Method Using a Twin Screw Melt Extruder.

PubMed

Lee, Hung Lin; Vasoya, Jaydip M; Cirqueira, Marilia de Lima; Yeh, Kuan Lin; Lee, Tu; Serajuddin, Abu T M

2017-04-03

Salts are generally prepared by acid-base reaction in relatively large volumes of organic solvents, followed by crystallization. In this study, the potential for preparing a pharmaceutical salt between haloperidol and maleic acid by a novel solvent-free method using a twin-screw melt extruder was investigated. The pH-solubility relationship between haloperidol and maleic acid in aqueous medium was first determined, which demonstrated that 1:1 salt formation between them was feasible (pH max 4.8; salt solubility 4.7 mg/mL). Extrusion of a 1:1 mixture of haloperidol and maleic acid at the extruder barrel temperature of 60 °C resulted in the formation of a highly crystalline salt. The effects of operating temperature and screw configuration on salt formation were also investigated, and those two were identified as key processing parameters. Salts were also prepared by solution crystallization from ethyl acetate, liquid-assisted grinding, and heat-assisted grinding and compared with those obtained by melt extrusion by using DSC, PXRD, TGA, and optical microscopy. While similar salts were obtained by all methods, both melt extrusion and solution crystallization yielded highly crystalline materials with identical enthalpies of melting. During the pH-solubility study, a salt hydrate form was also identified, which, upon heating, converted to anhydrate similar to that obtained by other methods. There were previous reports of the formation of cocrystals, but not salts, by melt extrusion. 1 H NMR and single-crystal X-ray diffraction confirmed that a salt was indeed formed in the present study. The haloperidol-maleic acid salt obtained was nonhygroscopic in the moisture sorption study and converted to the hydrate form only upon mixing with water. Thus, we are reporting for the first time a relatively simple and solvent-free twin-screw melt extrusion method for the preparation of a pharmaceutical salt that provides material comparable to that obtained by solution

Effect of mixing time on the structural characteristics of noodle dough under vacuum.

PubMed

Liu, Rui; Xing, Yanan; Zhang, Yingquan; Zhang, Bo; Jiang, Xuju; Wei, Yimin

2015-12-01

The structural characteristics of noodle dough under different vacuum mixing times were investigated using three flour samples by texture profile analysis (TPA), SEM, FTIR micro-imaging, and by measuring the glutenin macropolymer and free -SH content. The sheeted dough mixed for 8 min presented better textural properties and a more compact and even microstructure. Insufficient mixing resulted in an uneven distribution and an inadequately developed gluten network, especially for weak-gluten flour (Jimai 22). Excessive mixing was detrimental to the developed dough network and decreased the uniformity of component spatial distribution. Furthermore, excessive mixing led to a decrease in GMP content as well as the increase in free -SH content. Flours with different protein characteristics behaved differently. The TPA, microstructure and free -SH content of dough of Zhengmai 366 was less affected by mixing time than that of Jimai 22, suggesting that strong-gluten flour has better noodle dough mixing tolerance. Copyright © 2015 Elsevier Ltd. All rights reserved.

Nutritional modelling: distributions of salt intake from processed foods in New Zealand.

PubMed

Thomson, Barbara M

2009-09-01

The salt content of processed foods is important because of the high intake of Na by most New Zealanders. A database of Na concentrations in fifty-eight processed foods was compiled from existing and new data and combined with 24 h diet recall data from two national nutrition surveys (5771 respondents) to derive salt intakes for seven population groups. Mean salt intakes from processed foods ranged from 6.9 g/d for young males aged 19-24 years to 3.5 g/d for children aged 5-6 years. A total of > or = 50 % of children aged 5-6 years, boys aged 11-14 years and young males aged 19-24 years had salt intakes that exceeded the upper limit for Na, calculated as salt (3.2-5.3 g/d), from processed foods only. Bread accounted for the greatest contribution to salt intake for each population group (35-43 % of total salt intake). Other foods that contributed 2 % or more and common across most age groups were sausage, meat pies, pizza, instant noodles and cheese. The Na concentrations of key foods have changed little over the 16-year period from 1987 to 2003 except for corned beef and whole milk that have decreased by 34 and 50 % respectively. Bread is an obvious target for salt reduction but the implication on iodine intake needs consideration as salt is used as a vehicle for iodine fortification of bread.

Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.

PubMed

Lee, Da-Som; Kim, Yang; Song, Youngwoon; Lee, Ji-Hye; Lee, Suyong; Yoo, Sang-Ho

2016-02-01

The potential of the protein-polyphenol interaction was applied to crosslinking reinforced protein networks in gluten-free rice noodles. Specifically, inter-component interaction between soy protein isolate and extract of Acanthopanax sessiliflorus fruit (ogaja) was examined with a view to improving its quality. In a components-interacting model system, a mixture of soy protein isolate (SPI) and ogaja extract (OE) induced a drastic increase in absorbance at 660 nm by haze formation, while the major anthocyanin of ogaja, cyanidin-3-O-sambubioside, sparsely interacted with SPI or gelatin. Individual or combined treatment of SPI and OE on rice dough decreased all the viscosity parameters in rapid visco analysis. However, SPI-OE treatment significantly increased all the texture parameters of rice dough derived from Mixolab(®) analysis (P < 0.05). Incorporation of SPI in rice dough significantly reduced endothermic ΔH, and SPI-OE treatment further decreased this value. SPI-OE interaction significantly increased the tensile properties of cooked noodle and decreased 53.7% of cooking loss compared to the untreated rice noodle. SPI-OE treatment caused a considerable reinforcement of the network as shown by reducing cooking loss and suggested the potential for utilizing protein-polyphenol interaction for gluten-free rice noodle production. © 2015 Society of Chemical Industry.

Process For The Preparation Of 3,4-Dihyd Roxybutanoic Acid And Salts Thereof

DOEpatents

Hollingsworth, Rawle I.

1994-06-07

A process for the preparation of 3,4-dihydroxybutanoic acid (1) and salts thereof from a glucose source containing 1,4-linked glucose as a substituent is described. The process uses an alkali metal hdyroxide and hydrogen peroxide to convert the glucose source to (1). The compound (1) is useful as a chemical intermediate to naturally occurring fatty acids and is used to prepare 3,4-dihydroxybutanoic acid-gamma-lactone (2) and furanone (3), particularly stereoisomers of these compounds.

Preparation of pyrolytic carbon coating on graphite for inhibiting liquid fluoride salt and Xe135 penetration for molten salt breeder reactor

NASA Astrophysics Data System (ADS)

Song, Jinliang; Zhao, Yanling; He, Xiujie; Zhang, Baoliang; Xu, Li; He, Zhoutong; Zhang, DongSheng; Gao, Lina; Xia, Huihao; Zhou, Xingtai; Huai, Ping; Bai, Shuo

2015-01-01

A fixed-bed deposition method was used to prepare rough laminar pyrolytic carbon coating (RLPyC) on graphite for inhibiting liquid fluoride salt and Xe135 penetration during use in molten salt breeder reactor. The RLPyC coating possessed a graphitization degree of 44% and had good contact with graphite substrate. A high-pressure reactor was constructed to evaluate the molten salt infiltration in the isostatic graphite (IG-110, TOYO TANSO CO., LTD.) and RLPyC coated graphite under 1.01, 1.52, 3.04, 5.07 and 10.13 × 105 Pa for 12 h. Mercury injection and molten-salt infiltration experiments indicated the porosity and the salt-infiltration amount of 18.4% and 13.5 wt% under 1.52 × 105 Pa of IG-110, which was much less than 1.2% and 0.06 wt% under 10.13 × 105 Pa of the RLPyC, respectively. A vacuum device was constructed to evaluate the Xe135 penetration in the graphite. The helium diffusion coefficient of RLPyC coated graphite was 2.16 × 10-12 m2/s, much less than 1.21 × 10-6 m2/s of the graphite. Thermal cycle experiment indicated the coatings possessed excellent thermal stability. The coated graphite could effectively inhibit the liquid fluoride salt and Xe135 penetration.

Diclofenac salts. III. Alkaline and earth alkaline salts.

PubMed

Fini, Adamo; Fazio, Giuseppe; Rosetti, Francesca; Angeles Holgado, M; Iruín, Ana; Alvarez-Fuentes, Josefa

2005-11-01

Diclofenac salts containing the alkaline and two earth alkaline cations have been prepared and characterized by scanning electron microscopy (SEM) and EDAX spectroscopy; and by thermal and thermogravimetric analysis (TGA): all of them crystallize as hydrate when precipitated from water. The salts dehydrate at room temperature and more easily on heating, but recovery the hydration, when placed in a humid environment. X-ray diffraction spectra suggest that on dehydration new peaks appear on diffractograms and the lattice of the salts partially looses crystallinity. This phenomenon is readily visible in the case of the calcium and magnesium salts, whose thermograms display a crystallization exotherm, before melting or decomposing at temperatures near or above 200 degrees C; these last salts appear to form solvates, when prepared from methanol. The thermogram of each salt shows a complex endotherm of dehydration about 100 degrees C; the calcium salt displays two endotherms, well separated at about 120 and 160 degrees C, which disappear after prolonged heating. Decomposition exotherms, before or soon after the melting, appear below 300 degrees C. The ammonium salt is thermally unstable and, when heated to start dehydration, dissociates and leaves acidic diclofenac.

Poly(vinyl alcohol) composite films with high percent elongation prepared from amylose-fatty ammonium salt inclusion complexes

USDA-ARS?s Scientific Manuscript database

Amylose inclusion complexes prepared from cationic fatty ammonium salts and jet-cooked high amylose starch were combined with poly(vinyl alcohol) (PVOH) to form glycerol-plasticized films. Their tensile properties were compared with similar films prepared previously with analogous anionic fatty acid...

The preparation and evaluation of salt forms of linogliride with reduced solubilities as candidates for extended release.

PubMed

Chrzanowski, Frank A; Ahmad, Kaleem

2017-03-01

Salts of linogliride with reduced solubilities were prepared and evaluated as potential candidates for extended-release oral dosage forms. A once-daily dose of 300-800 mg was intended. Seven acids were selected: p-acetamidobenzoic, benzoic, p-hydroxybenzoic, 3-hydroxy-2-naphthoic, 1-napsylic, pamoic, and p-toluenesulfonic acids but only four salts were able to be prepared in suitable quantities for evaluation: linogliride pamoate, p-hydroxybenzoate, 3-hydroxy-2-naphthoate, and 1-napsylate. The pH-solubility profiles of the four new salts, free base, and fumarate salt were compared over the pH 1.43-8.3 range and the intrinsic dissolution rates of the four new salts and the free base were determined at pH 1.43, 4.4, and 7.5. The range of the pH-solubility profile and intrinsic dissolution rates of the p-hydroxybenzoate salt were less than the free base and fumarate and higher than the other three new salts. The pH-solubilities and intrinsic dissolution rates of the 1-napsylate salt were pH-independent. The solubilities and intrinsic dissolution rates of the pamoate and 3-hydroxy-2-naphthoate were higher at pH 1.4-3.4 than at higher pH. At pH 4.4 and higher, the solubilities were essentially the same, in the 1-2 mg/mL range. The intrinsic dissolution rates were also very low and not very different. Dissolution studies with capsules containing 800 mg doses of the pamoate, 1-napsylate, free base, and fumarate performed in a dissolution medium of pH beginning at 2.2 and ending at 6.8 demonstrated that the pamoate and 1-napsylate salt forms dissolved slower and could be useful as extended-release forms.

Formation of Intermetallic Phases in Al-Sc Alloys Prepared by Molten Salt Electrolysis at Elevated Temperatures

NASA Astrophysics Data System (ADS)

Wang, Zengjie; Guan, Chunyang; Liu, Qiaochu; Xue, Jilai

Molten salts electrolysis method to prepare Al-RE alloys has attracted increasing attention recently. CaCl2 and Na3AlF6 were the most often used melts for this purpose. In this work, Al-Sc alloys prepared by electrolytic deposition process in both CaCl2 and Na3AlF6 melts were investigated, respectively. It was found that Sc distributes almost uniformly and Sc contents increase with increasing current intensity in both melts. Current efficiency was measured for comparison among various current densities applied. The alloy products were analyzed using XRD and SEM, where the formation behaviors of Al-Sc intermetallics were investigated in details. The experimental and theoretical results demonstrate that Al3Sc and Al0.968Sc0.032 are the major precipitates in the Al-Sc alloys prepared by molten electrolysis. The results are useful for selection and optimization of the molten salts compositions and the parameters of electrolysis operation.

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations.

PubMed

De Kock, H L; Zandstra, E H; Sayed, N; Wentzel-Viljoen, E

2016-01-01

This study investigated the impact of salt reduction on liking, salt taste perception, and use of table salt when consuming chicken stew in light of South Africa's new salt recommendations. In total, 432 South-African consumers (aged 35.2 ± 12.3 years) consumed a full portion of a chicken stew meal once at a central location. Four stock cube powders varying in salt content were used to prepare chicken stews: 1) no reduction - 2013 Na level; regular salt level as currently available on the South African market (24473 mg Na/100 g), 2) salt reduction smaller than 2016 level, i.e. 10%-reduced (22025 mg Na/100 g), 3) 2016 salt level, as per regulatory prescriptions (18000 mg Na/100 g), 4) 2019 salt level, as per regulatory prescriptions (13000 mg Na/100 g). Consumers were randomly allocated to consume one of the four meals. Liking, salt taste perception, and use of table salt and pepper were measured. Chicken stews prepared with reduced-salt stock powders were equally well-liked as chicken stews with the current salt level. Moreover, a gradual reduction of the salt in the chicken stews resulted in a reduced salt intake, up to an average of 19% for the total group compared to the benchmark 2013 Na level stew. However, 19% of consumers compensated by adding salt back to full compensation in some cases. More salt was added with increased reductions of salt in the meals, even to the point of full compensation. Further investigation into the impacts of nutrition communication and education about salt reduction on salt taste perception and use is needed. This research provides new consumer insights on salt use and emphasises the need for consumer-focused behaviour change approaches, in addition to reformulation of products. Copyright © 2015 Elsevier Ltd. All rights reserved.

Novel band gap-tunable K-Na co-doped graphitic carbon nitride prepared by molten salt method

NASA Astrophysics Data System (ADS)

Zhao, Jiannan; Ma, Lin; Wang, Haoying; Zhao, Yanfeng; Zhang, Jian; Hu, Shaozheng

2015-03-01

Novel band gap-tunable K-Na co-doped graphitic carbon nitride was prepared by molten salt method using melamine, KCl, and NaCl as precursor. X-ray diffraction (XRD), N2 adsorption, Scanning electron microscope (SEM), UV-vis spectroscopy, Photoluminescence (PL), and X-ray photoelectron spectroscopy (XPS) were used to characterize the prepared catalysts. The CB and VB potentials of graphitic carbon nitride could be tuned from -1.09 and +1.55 eV to -0.29 and +2.25 eV by controlling the weight ratio of eutectic salts to melamine. Besides, ions doping inhibited the crystal growth of graphitic carbon nitride, enhanced the surface area, and increased the separation rate of photogenerated electrons and holes. The visible-light-driven Rhodamine B (RhB) photodegradation and mineralization performances were significantly improved after K-Na co-doping.

Associations between Rice, Noodle, and Bread Intake and Sleep Quality in Japanese Men and Women

PubMed Central

Yoneyama, Satoko; Sakurai, Masaru; Nakamura, Koshi; Morikawa, Yuko; Miura, Katsuyuki; Nakashima, Motoko; Yoshita, Katsushi; Ishizaki, Masao; Kido, Teruhiko; Naruse, Yuchi; Nogawa, Kazuhiro; Suwazono, Yasushi; Sasaki, Satoshi; Nakagawa, Hideaki

2014-01-01

Background Previous studies have shown that a diet with a high-glycemic index is associated with good sleep quality. Therefore, we investigated the association of sleep quality with the intake of 3 common starchy foods with different glycemic indexes–rice, bread, and noodles–as well as the dietary glycemic index in a Japanese population. Methods The participants were 1,848 men and women between 20 and 60 years of age. Rice, bread, and noodle consumption was evaluated using a self-administered diet history questionnaire. Sleep quality was evaluated by using the Japanese version of the Pittsburgh Sleep Quality Index, and a global score >5.5 was considered to indicate poor sleep. Results Multivariate-adjusted odds ratios (95% confidence intervals) for poor sleep across the quintiles of rice consumption were 1.00 (reference), 0.68 (0.49–0.93), 0.61 (0.43–0.85), 0.59 (0.42–0.85), and 0.54 (0.37–0.81) (p for trend = 0.015); those for the quintiles of noodle consumption were 1.00 (reference), 1.25 (0.90–1.74), 1.05 (0.75–1.47), 1.31 (0.94–1.82), and 1.82 (1.31–2.51) (p for trend = 0.002). Bread intake was not associated with sleep quality. A higher dietary glycemic index was significantly associated with a lower risk of poor sleep (p for trend = 0.020). Conclusion A high dietary glycemic index and high rice consumption are significantly associated with good sleep in Japanese men and women, whereas bread intake is not associated with sleep quality and noodle consumption is associated with poor sleep. The different associations of these starchy foods with sleep quality might be attributable to the different glycemic index of each food. PMID:25127476

Detection and characterisation of aluminium-containing nanoparticles in Chinese noodles by single particle ICP-MS.

PubMed

Loeschner, Katrin; Correia, Manuel; López Chaves, Carlos; Rokkjær, Inge; Sloth, Jens J

2018-01-01

This study investigated Chinese noodles for the presence of aluminium-containing nanoparticles by using inductively coupled plasma mass spectrometry in single particle mode (spICP-MS) after enzymatic digestion by α-amylase. The aluminium concentrations in the noodle samples, determined by conventional ICP-MS without or with the use of hydrofluoric acid for digestion, were 5.4 ± 1.9 µg/g and 10.1 ± 2.2 µg/g (N = 21), respectively. Aluminium-containing nanoparticles were detected by spICP-MS in all 21 samples. Depending on the assumed particle composition, Al 2 O 3 or Al 2 O 3 ∙2SiO 2 ∙2H 2 O, the median particle diameters were either below or above 100 nm, respectively. The minimum detectable particle diameter by spICP-MS was between 54 and 83 nm. The mass recovery of aluminium in the form of particles was between 5% and 18%. The presented work reports for the first time the detection of Al-containing particles in food by spICP-MS.

Fluoride Increase in Saliva and Dental Biofilm due to a Meal Prepared with Fluoridated Water or Salt: A Crossover Clinical Study.

PubMed

Lima, Carolina V; Tenuta, Livia M A; Cury, Jaime A

2018-06-07

Knowledge about fluoride delivery to oral fluids from foods cooked with fluoridated water and salt is scarce, and no study has evaluated fluoride concentrations in saliva or biofilm during meal consumption. In this randomized double-blind crossover study, 12 volunteers ingested meals (rice, beans, meat, and legumes) prepared with nonfluoridated water and salt (control group), fluoridated water (0.70 mg F/L; water group), and fluoridated salt (183.7 mg F/kg; salt group). Whole saliva was collected before meal ingestion, during mastication, and up to 2 h after meal ingestion. Dental biofilm was collected before and immediately after meal ingestion. Fluoride concentrations in saliva and dental biofilm were determined by an ion-specific electrode. The mean (±standard deviation; n = 4) fluoride concentrations in meals prepared for the control, water, and salt groups were 0.039 ± 0.01, 0.43 ± 0.04, and 1.71 ± 0.32 μg F/g, respectively. The three groups had significantly different fluoride concentrations in saliva collected during mastication (p < 0.0001) and after meal ingestion (p < 0.04; salt > water > control). The fluoride concentration in saliva returned to baseline 30 min after meal ingestion in the water group but remained high for up to 2 h in the salt group (p = 0.002). The fluoride concentration in biofilm fluid differed only between the salt and control groups (p = 0.008). The mastication of foods cooked with fluoridated water and salt increases fluoride concentrations in oral fluids and may contribute to the local effect of these community-based fluoride interventions on caries control. © 2018 S. Karger AG, Basel.

Hydroxycarboxylic acids and salts

DOEpatents

Kiely, Donald E; Hash, Kirk R; Kramer-Presta, Kylie; Smith, Tyler N

2015-02-24

Compositions which inhibit corrosion and alter the physical properties of concrete (admixtures) are prepared from salt mixtures of hydroxycarboxylic acids, carboxylic acids, and nitric acid. The salt mixtures are prepared by neutralizing acid product mixtures from the oxidation of polyols using nitric acid and oxygen as the oxidizing agents. Nitric acid is removed from the hydroxycarboxylic acids by evaporation and diffusion dialysis.

Microbial Communities and Physicochemical Properties of Myeolchi Jeotgal (Anchovy Jeotgal) Prepared with Different Types of Salts.

PubMed

Shim, Jae Min; Lee, Kang Wook; Yao, Zhuang; Kim, Jeong A; Kim, Hyun-Jin; Kim, Jeong Hwan

2017-10-28

Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and fermented for 28 weeks at 15°C. BS MJ showed higher pH and lower titratable acidities than the other samples because of the alkalinity of bamboo salt. Lactic acid bacteria counts increased until 4-6 weeks and then decreased gradually, and were not detected after 20 weeks from MJs with 10% salt. Yeast counts of PS MJs were higher than those of BS and SS MJs. Bacilli were detected in relatively higher numbers throughout the 28 weeks, like marine bacteria, but archae were detected in lower numbers during the first 10 weeks. When 16S rRNA genes were amplified from total DNA from PS MJ (10% salt) at 12 weeks, Tetragenococcus halophilus was the major species. However, Staphylococcus epidermidis was the dominant species for BS MJ at the same time point. In SS MJ, T. halophilus was the dominant species and S. epidermidis was the next dominant species. BS and SS MJs showed higher amino-type nitrogen, ammonia-type nitrogen, and volatile basic nitrogen contents than PS MJs. SS and BS were better than PS for the production of high-quality MJs.

HPLC and UPLC methods for the determination of zearalenone in noodles, cereal snacks and infant formula.

PubMed

Ok, Hyun Ee; Choi, Sung-Wook; Kim, Meehye; Chun, Hyang Sook

2014-11-15

High-performance liquid chromatography (HPLC) and ultra-performance liquid chromatography (UPLC) were compared to validate a method for determination of zearalenone (ZON) in noodles, cereal snacks, and infant formulas. The limits of detection and quantification in HPLC and UPLC were found to be 4.0 and 13.0 μg kg(-1) and 2.5 and 8.3 μg kg(-1), respectively. The average recoveries of ZON by HPLC and UPLC ranged from 79.1% to 105.3% and from 85.1% to 114.5%, respectively. The measurement uncertainties of the two methods for ZON determination were within the maximum standard uncertainty. The two methods showed that the levels of ZON in 163 naturally contaminated samples ranged from 4.3 to 8.3 μg kg(-1) by HPLC and 3.1 to 17.6 μg kg(-1) by UPLC. These findings indicate that either method is suitable for the determination of ZON in noodles, cereal snacks, and infant formulas, but UPLC gives faster results with better sensitivity. Copyright © 2014 Elsevier Ltd. All rights reserved.

Films prepared from poly(vinyl alcohol) and amylose-fatty acid salt inclusion complexes with increased surface hydrophobicity and high elongation

USDA-ARS?s Scientific Manuscript database

In this study, water-soluble amylose-inclusion complexes were prepared from high amylose corn starch and sodium salts of lauric, palmitic, and stearic acid by steam jet cooking. Cast films were prepared by combining the amylose complexes with poly(vinyl alcohol)(PVOH) solution at ratios varying from...

Preparation of Some Homologous TEMPO Nitroxides and Oxoammonium Salts; Notes on the NMR Spectroscopy of Nitroxide Free Radicals; Observed Radical Nature of Oxoammonium Salt Solutions Containing Trace Amounts of Corresponding Nitroxides in an Equilibrium Relationship.

PubMed

Bobbitt, James M; Eddy, Nicholas A; Cady, Clyde X; Jin, Jing; Gascon, Jose A; Gelpí-Dominguez, Svetlana; Zakrzewski, Jerzy; Morton, Martha D

2017-09-15

Three new homologous TEMPO oxoammonium salts and three homologous nitroxide radicals have been prepared and characterized. The oxidation properties of the salts have been explored. The direct 13 C NMR and EPR spectra of the nitroxide free radicals and the oxoammonium salts, along with TEMPO and its oxoammonium salt, have been successfully measured with little peak broadening of the NMR signals. In the spectra of all ten compounds (nitroxides and corresponding oxoammonium salts), the carbons in the 2,2,6,6-tetramethylpiperidine core do not appear, implying paramagnetic properties. This unpredicted overall paramagnetism in the oxoammonium salt solutions is explained by a redox equilibrium as shown between oxoammonium salts and trace amounts of corresponding nitroxide. This equilibrium is confirmed by electron interchange reactions between nitroxides with an N-acetyl substituent and oxoammonium salts with longer acyl side chains.

Determination of gardenia yellow colorants in soft drink, pastry, instant noodles with ultrasound-assisted extraction by high performance liquid chromatography-electrospray ionization tandem mass spectrum.

PubMed

Zhou, Wei-E; Zhang, Yuan; Li, Yang; Ling, Yun; Li, Hong-Na; Li, Shao-Hui; Jiang, Shou-Jun; Ren, Zhi-Qin; Huang, Zhi-Qiang; Zhang, Feng

2016-05-13

A novel, rapid and simple analytical method was developed for the quantitative determination of crocin, crocetin and geniposide in soft drink, pastry and instant noodles. The solid samples were relatively homogenized into powders and fragments. The gardenia yellow colorants were successively extracted with methanol using ultrasound-assisted extraction. The analytes were quantitatively measured in the extracts by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. High correlation coefficients (r(2)>0.995) of crocin, crocetin and geniposide were obtained within their linear ranges respectively (50-1000ng/mL, 50-1000ng/mL, 15-240ng/mL) by external standard method. The limits of detection (LODs) were 0.02μg/g for crocin, 0.01μg/g for crocetin and 0.002μg/g for geniposide. And the limits of quantitation (LOQs) were in the ranges of 0.05-0.45μg/g for crocin, and in the ranges of 0.042-0.32μg/g for crocetin, and in the ranges of 0.02-0.15μg/g for geniposide in soft drink, pastry and instant noodles samples. The average recoveries of crocin, crocetin and geniposide ranged from 81.3% to 117.6% in soft drink, pastry and instant noodles. The intra- and inter-day precisions were respectively in the range of 1.3-4.8% and 1.7-11.8% in soft drink, pastry and instant noodle. The developed methods were successfully validated and applied to the soft drink, pastry, and instant noodles collected from the located market in Beijing from China. Crocin, crocetin and geniposide were detected in the collected samples. The average concentrations ranged from 0.84 to 4.20mg/g for crocin, and from 0.62 to 3.11mg/g for crocetin, and from 0.18 to 0.79mg/g for gardenia in various food samples. The method can provide evidences for government to determine gardenia yellow pigments and geniposide in food. Copyright © 2016 Elsevier B.V. All rights reserved.

Preparation and thermal properties of Glauber’s salt-based phase-change materials for Qinghai-Tibet Plateau solar greenhouses

NASA Astrophysics Data System (ADS)

Jiang, Zipeng; Tie, Shengnian

2017-07-01

This paper reports the preparation and characterization of eutectic Glauber’s salt-based composite, phase-change materials (G-PCMs). PCMs were prepared using industrial-grade sodium sulfate decahydrate (Na2SO4 ṡ 10H2O) as the basic material. Other salts were added to obtain the eutectic Glauber’s salt-based PCMs with phase-change temperatures of 25∘C, 15∘C and 10∘C. The modification of the G-PCMs was designed using the same experimental method to select the efficient nucleating, thickening and thermal conductive agents. The results show that borax can be an effective nucleating agent, sodium carboxymethyl cellulose is an excellent thickener and carbon powder is a good thermal conductive agent. The phase-change temperature, latent heat and thermal conductivity of the three different PCMs are 23.9∘C, 15.4∘C and 9.5∘C; 179.6, 129 and 116.2 J/g; and 1.02, 1.10 and 1.23 W/(m K), respectively. These PCMs possess suitable phase-change temperature, high latent heat and good thermal conductivity, and can be used in Qinghai-Tibet Plateau agricultural solar greenhouses.

Preparation of Al-La Master Alloy by Thermite Reaction in NaF-NaCl-KCl Molten Salt

NASA Astrophysics Data System (ADS)

Jang, Poknam; Li, Hyonmo; Kim, Wenjae; Wang, Zhaowen; Liu, Fengguo

2015-05-01

A NaF-NaCl-KCl ternary system containing La2O3 was investigated for the preparation of Al-La master alloy by the thermite reaction method. The solubility of La2O3 in NaF-NaCl-KCl molten salt was determined by the method of isothermal solution saturation. Inductively coupled plasma-optical emission spectroscopy and x-ray diffraction (XRD) analyses were used to consider the content of La2O3 in molten salt and the supernatant composition of molten salt after dissolution of La2O3, respectively. The results showed that the content of NaF had a positive influence on the solubility of La2O3 in NaF-NaCl-KCl molten salts, and the solubility of La2O3 could reach 8.71 wt.% in molten salts of 50 wt.%NaF-50 wt.% (44 wt.%NaCl + 56 wt.%KCl). The XRD pattern of cooling molten salt indicated the formation of LaOF in molten salt, which was probably obtained by the reaction between NaF and La2O3. The kinetic study showed that the thermite reaction was in accord with a first-order reaction model. The main influence factors on La content in the Al-La master alloy product, including molten salt composition, amount of Al, concentration of La2O3, stirring, reduction time and temperature, were investigated by single-factor experimentation. The content of La in the Al-La master alloy could be reached to 10.1 wt.%.

Porous starch/cellulose nanofibers composite prepared by salt leaching technique for tissue engineering.

PubMed

Nasri-Nasrabadi, Bijan; Mehrasa, Mohammad; Rafienia, Mohammad; Bonakdar, Shahin; Behzad, Tayebeh; Gavanji, Shahin

2014-08-08

Starch/cellulose nanofibers composites with proper porosity pore size, mechanical strength, and biodegradability for cartilage tissue engineering have been reported in this study. The porous thermoplastic starch-based composites were prepared by combining film casting, salt leaching, and freeze drying methods. The diameter of 70% nanofibers was in the range of 40-90 nm. All samples had interconnected porous morphology; however an increase in pore interconnectivity was observed when the sodium chloride ratio was increased in the salt leaching. Scaffolds with the total porogen content of 70 wt% exhibited adequate mechanical properties for cartilage tissue engineering applications. The water uptake ratio of nanocomposites was remarkably enhanced by adding 10% cellulose nanofibers. The scaffolds were partially destroyed due to low in vitro degradation rate after more than 20 weeks. Cultivation of isolated rabbit chondrocytes on the fabricated scaffold proved that the incorporation of nanofibers in starch structure improves cell attachment and proliferation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Instant noodles, processed food intake, and dietary pattern are associated with atopic dermatitis in an adult population (KNHANES 2009-2011).

PubMed

Park, Sunmin; Choi, Hyun-Seok; Bae, Ji-Hyun

2016-01-01

The incidence of atopic dermatitis (AD) is continuously increasing in industrialized countries, possibly due to dietary and lifestyle changes. However, the association between processed food intake and AD has not been studied in a large adult population. We investigated the association between dietary habits and AD in 17,497 adults in the 2009-2011 Korean National Health and Nutrition Examination Survey (KNHANES). We identified 4 dietary patterns using principal components analysis of a 63-item food frequency questionnaire: the "traditional dietary pattern", rich in rice and kimchi; the "processed food pattern", with more meat, instant noodles, soda, and processed foods; the "healthy dietary pattern", high in grains, vegetables, fruits, and seaweeds; and the "drinking dietary pattern", mainly drinking coffee and alcohol. Adjusted odds ratios (ORs) for AD were calculated according to dietary patterns after adjusting for potential confounders with incorporation of sample weights for the complex sample design. The "meat and processed food" pattern was associated with a significant 1.57 fold higher OR for atopic dermatitis than the low consumption group. Further analysis revealed that the increased atopic dermatitis was most closely associated with instant noodles. In contrast, the groups with high intake of rice and kimchi exhibited lower ORs, 0.38 and 0.43 folds, compared to the low intake group. Consuming instant noodles, meat and processed foods was associated with increased prevalence of atopic dermatitis, whereas consuming rice and kimchi, and coffee was associated with decreased prevalence of atopic dermatitis.

Taenia solium metacestode viability in infected pork after preparation with salt pickling or cooking methods common in Yucatán, Mexico.

PubMed

Rodriguez-Canul, R; Argaez-Rodriguez, F; de, la Gala D Pacheco; Villegas-Perez, S; Fraser, A; Craig, P S; Cob-Galera, L; Dominguez-Alpizar, J L

2002-04-01

The cestode parasite Taenia solium is an important cause of foodborne infection throughout tropical and subtropical regions. Ingestion of pork meat infected with T. solium larvae can lead to taeniasis infection in humans. With tourism and the consumption of native food increasing, it is important to investigate potential risks of transmission associated with food preparation methods. In this study, traditional Mexican salt pickling and two methods of pork preparation (as roast pork [cochinita pibil] and in pork and beans [frijol con puerco]) were evaluated in order to determine their effects on T. solium cyst viability in infected tissue. In the control groups, all metacestodes isolated were 100% viable, and only small changes in pH (from 6.0 to 5.9) and temperature (29 to 30 degrees C) were recorded. No viable cysts were detected after 12 and 24 h of salt pickling. The pH of the meat during salting dropped from 6.0 to 5.3. Osmotic changes and dehydration from the salting, rather than a change in pH, could be considered the main cause of cyst death. Temperatures of >65 degrees C damaged T. solium metacestodes in roast pork and in pork and beans. The results of this study indicate that if traditional pork dishes are prepared properly, T. solium cysts are destroyed. The criteria used in this study to evaluate the viability of tissue cysts are discussed.

Exposure to culturable airborne bioaerosols during noodle manufacturing in central Taiwan.

PubMed

Tsai, Min-Yi; Liu, Hui-Ming

2009-02-15

Biological hazards associated with the manufacturing of noodles have not been well characterized in Taiwan. This is an issue that flour workers can be exposed to bioaerosols (airborne fungi and bacteria) resulting flour-induced occupational asthma or allergic diseases. This study is to survey the species and concentrations of bioaerosols at different sites within a noodle factory for one year, and to investigate the effects of environmental factors on concentrations of bioaerosols. Air samples were taken twice a day, one day each month using a MAS-100 bioaerosol sampler. Nine species of culturable fungi were identified, with the main airborne fungi being Cladosporium, Penicillium, Aspergillus spp., non-sporing isolates and yeasts. Cladosporium, Penicillium and Aspergillus were the dominant fungal isolates in the indoor and outdoor air samples. Micrococcus spp. and Staphylococcus xylosus were the dominant bacterial isolates. Peak fungal and bacterial concentrations occurred at the crushing site, with mean values of 3082 and 12,616 CFU/m3. Meanwhile, the most prevalent fungi and bacteria at the crushing site were in ranges of 2.1-1.1 microm and 1.1-0.65 microm, respectively. Significant seasonal differences in total bacterial concentration were observed at all sampling sites (P<0.05). Moreover, significant seasonal differences were observed for most of the fungal genera except Fusarium. Levels of Aspergillus and Rhizopus differed significantly during the two sampling times, as did levels of Micrococcus spp. and Staphylococcus arlettae. Regarding the same operation procedures, relative humidity affected fungi levels more than temperature did. However, crushing generated the highest concentration of bioaerosols among all operation procedures. Furthermore, levels of bacteria at sites fitted with ventilation systems were lower than at sites without ventilation systems, especially at the crushing site. Therefore, we recommend these workers at the crushing site wear

One-step preparing magnesium hydroxide particles from mother liquor of salt production

NASA Astrophysics Data System (ADS)

Guo, H.; Peng, C. S.; Ding, Z. W.; Yuan, H. T.; Yang, K.

2018-01-01

In this study, MH particles were prepared from mother liquor of salt production in one-step through employing ammonia gas as precipitant and stearic acid as dispersant respectively. Since adopting microporous plate to bubble ammonia gas, the percent conversion of magnesium was boosted obviously. The influence of operating condition of reacting temperature, stirring rate, ammonia flowrate and pore size of plate to magnesium percent conversion were investigated, the maximum is 88.1 % at optimum condition according to experimental results. The MH particle preparing from mother liquor in optimum condition was characterized by XRD, the result indicated the volume of brucite was reach to 99.7% within the composition of the product. In addition, the size distribution and crystal morphology was also detected, the median particle diameter d50 is 883 nm and possessing good dispersibility. From the thermogravimetric analysis of MH particles, the thermostability of product is suitable as flame-retardant composite materials.

Late-onset anaphylaxis due to poly (γ-glutamic acid) in the soup of commercial cold Chinese noodles in a patient with allergy to fermented soybeans (natto).

PubMed

Inomata, Naoko; Chin, Keishi; Nagashima, Mayumi; Ikezawa, Zenro

2011-09-01

Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. A 38-year-old man developed an anaphylactic reaction accompanied by flashing, generalized urticaria, conjunctival redness, and dyspnea 3 hours after ingestion of commercial cold Chinese noodles. He had avoided natto for the past year due to developing several anaphylactic reactions half a day after natto ingestion. The results of skin prick tests (SPTs) were strongly positive for natto and the soup of cold Chinese noodles. Furthermore, SPTs showed positive for poly (γ-glutamic acid) (PGA), which is a major constituent of natto mucilage, alone among all the ingredients of the cold Chinese noodle soup. Therefore, he was diagnosed with late-onset anaphylaxis to PGA contained in natto and the cold Chinese noodle soup. These results indicated that in the present case, the relevant allergen of late-onset anaphylaxis may have been PGA in all episodes and that the patient had been sensitized by PGA through natto ingestion. PGA is produced by Bacillus subtilis during fermentation and is a high-molecular, biodegradable polymer. The late onset is therefore, hypothesized to be due to a delayed absorption of PGA, as PGA biodegrades to peptides sufficiently small to be absorbed in the bowel. PGA has recently been applied to a wide range of fields such as foods, cosmetics, and medicine. Therefore, patients with late-onset anaphylaxis to PGA of natto should avoid not only natto but also other materials containing PGA.

Self-Sacrificial Salt Templating: Simple Auxiliary Control over the Nanoporous Structure of Porous Carbon Monoliths Prepared through the Solvothermal Route

PubMed Central

Feng, Junzong; Jiang, Yonggang; Liu, Ping; Zhang, Qiuhua; Wei, Ronghui; Chen, Xiang; Feng, Jian

2018-01-01

The conventional sol-gel method for preparing porous carbons is tedious and high-cost to prepare porous carbons and the control over the nanoporous architecture by solvents and carbonization is restricted. A simple and novel self-sacrificial salt templating method was first presented to adjust the microporous structure of porous carbon monoliths synthesized via the solvothermal method. Apart from good monolithic appearance, the solvothermal route allowed for ambient drying because it made sure that the polymerization reaction was completed quickly and thoroughly. The intact and crack-free porous carbon monoliths were investigated by scanning electron microscopy (SEM), thermogravimetric differential scanning calorimetry (TG-DSC), Fourier transform infrared (FT-IR), energy dispersive spectroscopy (EDS), X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD) and nitrogen sorption measurements. It was proven that the self-sacrificial salts NH4SCN had been removed during pyrolyzing and so, porous carbon monoliths could be directly obtained after carbonization without the need of washing removal of salts. Most importantly, the microporous specific surface area of the resultant porous carbon monoliths was dramatically increased up to 770 m2/g and the Brunauer–Emmett–Teller (BET) specific surface area was up to 1131 m2/g. That was because the salts NH4SCN as self-sacrificial templating helped to form more around 0.6 nm, 0.72 nm and 1.1 nm micropores. The self-sacrificial salt templating is also a suitable and feasible method for controlling the nanoporous structure of other porous materials. PMID:29671818

Preparation and Supercooling Modification of Salt Hydrate Phase Change Materials Based on CaCl₂·2H₂O/CaCl₂.

PubMed

Xu, Xiaoxiao; Dong, Zhijun; Memon, Shazim Ali; Bao, Xiaohua; Cui, Hongzhi

2017-06-23

Salt hydrates have issues of supercooling when they are utilized as phase change materials (PCMs). In this research, a new method was adopted to prepare a salt hydrate PCM (based on a mixture of calcium chloride dihydrate and calcium chloride anhydrous) as a novel PCM system to reduce the supercooling phenomenon existing in CaCl₂·6H₂O. Six samples with different compositions of CaCl₂ were prepared. The relationship between the performance and the proportion of calcium chloride dihydrate (CaCl₂·2H₂O) and calcium chloride anhydrous (CaCl₂) was also investigated. The supercooling degree of the final PCM reduced with the increase in volume of CaCl₂·2H₂O during its preparation. The PCM obtained with 66.21 wt % CaCl₂·2H₂O reduced the supercooling degree by about 96.8%. All six samples, whose ratio of CaCl₂·2H₂O to (CaCl₂ plus CaCl₂·2H₂O) was 0%, 34.03%, 53.82%, 76.56%, 90.74%, and 100% respectively, showed relatively higher enthalpy (greater than 155.29 J/g), and have the possibility to be applied in buildings for thermal energy storage purposes. Hence, CaCl₂·2H₂O plays an important role in reducing supercooling and it can be helpful in adjusting the solidification enthalpy. Thereafter, the influence of adding different percentages of Nano-SiO₂ (0.1 wt %, 0.3 wt %, 0.5 wt %) in reducing the supercooling degree of some PCM samples was investigated. The test results showed that the supercooling of the salt hydrate PCM in Samples 6 and 5 reduced to 0.2 °C and 0.4 °C respectively. Finally, the effect of the different cooling conditions, including frozen storage (-20 °C) and cold storage (5 °C), that were used to prepare the salt hydrate PCM was considered. It was found that both cooling conditions are effective in reducing the supercooling degree of the salt hydrate PCM. With the synergistic action of the two materials, the performance and properties of the newly developed PCM systems were better especially in terms of reducing

Preparation and antibacterial properties of titanium-doped ZnO from different zinc salts

PubMed Central

2014-01-01

To research the relationship of micro-structures and antibacterial properties of the titanium-doped ZnO powders and probe their antibacterial mechanism, titanium-doped ZnO powders with different shapes and sizes were prepared from different zinc salts by alcohothermal method. The ZnO powders were characterized by X-ray powder diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), ultraviolet-visible spectroscopy (UV-vis), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and selected area electron diffraction (SAED), and the antibacterial activities of titanium-doped ZnO powders on Escherichia coli and Staphylococcus aureus were evaluated. Furthermore, the tested strains were characterized by SEM, and the electrical conductance variation trend of the bacterial suspension was characterized. The results indicate that the morphologies of the powders are different due to preparation from different zinc salts. The XRD results manifest that the samples synthesized from zinc acetate, zinc nitrate, and zinc chloride are zincite ZnO, and the sample synthesized from zinc sulfate is the mixture of ZnO, ZnTiO3, and ZnSO4 · 3Zn (OH)2 crystal. UV-vis spectra show that the absorption edges of the titanium-doped ZnO powders are red shifted to more than 400 nm which are prepared from zinc acetate, zinc nitrate, and zinc chloride. The antibacterial activity of titanium-doped ZnO powders synthesized from zinc chloride is optimal, and its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) are lower than 0.25 g L−1. Likewise, when the bacteria are treated by ZnO powders synthesized from zinc chloride, the bacterial cells are damaged most seriously, and the electrical conductance increment of bacterial suspension is slightly high. It can be inferred that the antibacterial properties of the titanium-doped ZnO powders are relevant to the microstructure, particle size, and the crystal. The powders can damage the

Simultaneous Determination of Piperine, Capsaicin, and Dihydrocapsaicin in Korean Instant-Noodle (Ramyun) Soup Base Using High-Performance Liquid Chromatography with Ultraviolet Detection.

PubMed

Shim, You-Shin; Kim, Jong-Chan; Jeong, Seung-Weon

2016-01-01

A simultaneous analytical method for piperine, capsaicin, and dihydrocapsaicin in Korean instant-noodle soup base using HPLC was validated in terms of precision, accuracy, sensitivity, and linearity. The HPLC separation was performed on a reversed-phase C18 column (5 μm particle size, 4.6 mm id, 250 mm length) using a UV detector fixed at 280 nm. The LOD and LOQ of the HPLC analyses ranged from 0.25 to 1.03 mg/kg. The intraday and interday precisions of the individual piperine, capsaicin, and dihydrocapsaicin were <10.55%, and the recovery values ranged from 85.43 to 94.68%. The calibration curves exhibited good linearity (r(2) = 0.999) within the tested ranges. These results suggest that the analytical method in this study can be used to classify Korean instant noodles based on their levels of spiciness.

Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging.

PubMed

Bai, Yi-Peng; Guo, Xiao-Nao; Zhu, Ke-Xue; Zhou, Hui-Ming

2017-12-15

The present study investigated the combined effects of aqueous ozone treatment and modified atmosphere packaging (MAP) on prolonging the shelf-life of semi-dried buckwheat noodles [SBWN; moisture content (22.5±0.5%)] at 25°C. Firstly, the different concentrations of ozonated water were used to make SBWN. Subsequently, SBWN prepared with ozonated water were packaged under six different conditions and stored for 11days. Changes in microbial, chemical-physical, textural properties and sensorial qualities of SWBN were monitored during storage. Microbiological results indicated that adopting 2.21mg/L of ozonated water resulted in a 1.8 log 10 CFU/g reduction of the initial microbial loads in SBWN. In addition, MAP suppressed the microbial growth with a concomitant reduction in the rates of acidification and quality deteriorations of SBWN. Finally, the shelf-life of sample packed under N 2 :CO 2 =30:70 was extended to 9days, meanwhile textural and sensorial characteristics were maintained during the whole storage period. Copyright © 2017 Elsevier Ltd. All rights reserved.

Preparation of activated carbons from corn cob catalyzed by potassium salts and subsequent gasification with CO2.

PubMed

Tsai, W T; Chang, C Y; Wang, S Y; Chang, C F; Chien, S F; Sun, H F

2001-06-01

In the present study, granular activated carbons were prepared from agricultural waste corn cob by chemical activation with potassium salts and/or physical activation with CO2. Under the experimental conditions investigated, potassium hydroxide (KOH) and potassium carbonate (K2CO3) were effective activating agents for chemical activation during a ramping period of 10 degrees C/min and subsequent gasification (i.e., physical activation) at a soaking period of 800 degrees C. Large BET surface areas (>1,600 m2/g) of activated carbons were thus obtained by the combined activation. In addition, this study clearly showed that the porosity created in the acid-unwashed carbon products is substantially lower than that of acid-washed carbon products due to potassium salts left in the pore structure.

Diclofenac Salts. V. Examples of Polymorphism among Diclofenac Salts with Alkyl-hydroxy Amines Studied by DSC and HSM

PubMed Central

Fini, Adamo; Cavallari, Cristina; Ospitali, Francesca

2010-01-01

Nine diclofenac salts prepared with alkyl-hydroxy amines were analyzed for their properties to form polymorphs by DSC and HSM techniques. Thermograms of the forms prepared from water or acetone are different in most cases, suggesting frequent examples of polymorphism among these salts. Polymorph transition can be better highlighted when analysis is carried out by thermo-microscopy, which in most cases made it possible to observe the processes of melting of the metastable form and re-crystallization of the stable one. Solubility values were qualitatively related to the crystal structure of the salts and the molecular structure of the cation. PMID:27721347

Mesoporous Hollow Ge Microspheres Prepared via Molten-Salt Metallothermic Reaction for High-Performance Li-Storage Anode.

PubMed

Lin, Ning; Li, Tieqiang; Han, Ying; Zhang, Qianliang; Xu, Tianjun; Qian, Yitai

2018-03-14

Generally, Ge-based anodes are prepared by metallothermic reduction of GeO 2 with Mg at 650 °C. Herein, a molten-salt system is developed a low-temperature metallothermic reduction of GeO 2 to prepare nanostructured Ge based anode materials. Typically, mesoporous hollow Ge microspheres are prepared by reduction of GeO 2 with metallic Mg in molten ZnCl 2 (mp 292) at 350 °C. Monodispersed Ge particles are synthesized through reduction of GeO 2 with Mg in molten AlCl 3 (mp 192 °C) at 250 °C. The meso-porous Ge anode delivers the reversible capacity of 1291 mA h g -1 at 0.2 C after 150 cycles with a retention of 97.3%, 1217 mA h g -1 at 0.8 C after 400 cycles with a retention of 91.9%, and superior rate capability with a capacity of 673 mA h g -1 even at 10 C. Then, the reaction mechanism and full-cell performance of as-prepared Ge anodes are studied systemically.

Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools.

PubMed

Ahn, Sohyun; Park, Seoyun; Kim, Jin Nam; Han, Sung Nim; Jeong, Soo Bin; Kim, Hye-Kyeong

2013-02-01

Excessive sodium intake leading to hypertension, stroke, and stomach cancer is mainly caused by excess use of salt in cooking. This study was performed to estimate the salt content in school meals and to compare differences in perceptions related to sodium intake between students and staffs working for school meal service. We collected 382 dishes for food from 24 schools (9 elementary, 7 middle, 8 high schools) in Gyeonggi-do and salt content was calculated from salinity and weight of individual food. The average salt content from elementary, middle, and high school meals were 2.44 g, 3.96 g, and 5.87 g, respectively. The amount of salt provided from the school lunch alone was over 80% of the recommended daily salt intake by WHO. Noodles, stews, sauces, and soups were major sources of salt intake at dish group level, while the most salty dishes were sauces, kimchies, and stir-fried foods. Dietary knowledge and attitude related to sodium intake and consumption frequency of the salty dishes were surveyed with questionnaire in 798 students and 256 staffs working for school meal service. Compared with the staffs, the students perceived school meals salty and the proportions of students who thought school meals were salty increased with going up from elementary to high schools (P < 0.001). Among the students, middle and high school students showed significant propensity for the preference to one-dish meal, processed foods, eating much broth and dipping sauce or seasoning compared with the elementary students, although they had higher nutrition knowledge scores. These results proposed that monitoring salt content of school meals and consideration on the contents and education methods in school are needed to lower sodium intake.

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects

PubMed Central

Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong

2012-01-01

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic

Preference and intake frequency of high sodium foods and dishes and their correlations with anthropometric measurements among Malaysian subjects.

PubMed

Choong, Stella Sinn-Yee; Balan, Sumitha Nair; Chua, Leong-Siong; Say, Yee-How

2012-06-01

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, discretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi.

PubMed

Đorđević, Đani; Buchtová, Hana; Macharáčková, Blanka

2018-01-01

The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n = 1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21.48 ± 28.01) in comparison with 2% sodium chloride (7.91 ± 8.80). The saltiness was lower in nigiri tuna prepared with Mary (49.59 ± 17.47) than 2% sodium chloride (61.11 ± 15.75). The study clearly showed the possibility of lowering sodium content in sushi meal with the usage of salt substitutes, with emphasis that Soda-Lo should be considered as a better option due to the retention of sensory properties in sushi samples prepared with this salt substitute.

Preparation of Binary and Ternary Oxides by Molten Salt Method and its Electrochemical Properties

NASA Astrophysics Data System (ADS)

Reddy, M. V.; Theng, L. Pei; Soh, Hulbert; Beichen, Z.; Jiahuan, F.; Yu, C.; Ling, A. Yen; Andreea, L. Y.; Ng, C. H. Justin; Liang, T. J. L. Galen; Ian, M. F.; An, H. V. T.; Ramanathan, K.; Kevin, C. W. J.; Daryl, T. Y. W.; Hao, T. Yi; Loh, K. P.; Chowdari, B. V. R.

2013-07-01

We report simple binary oxides namely SnO2, TiO2, CuO, MnO2, Fe2O3, Co3O4 and ternary oxides like MnCo2O4 by molten salt method at a temperature range of 280°C to 950°C in air and discuss the effect of morphology, crystal structure and electrochemical properties of binary and ternary oxides. Materials were characterized by X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM) and Brunauer-Emmett-Teller (BET) surface area methods. XRD patterns showed all MSM prepared materials exhibited characteristic lattice parameter values. BET surface area varies depending on the nature of the material, molten salt and preparation temperature and the obtained values are in the range, 1 to 160 m2/g. Electrochemical properties were studied using cyclic voltammetry (CV) and electrochemical performance studies were carried in the voltage range, 0.005-1.0V for SnO2, 1.0-2.8V for TiO2 and Fe2O3, MCo2O4 (M = Co, Mn), MnO2 and CuO were cycled in the range, 0.005-3.0V. At a current rates of 30-100 mA/g and a scan rate of 0.058 mV/sec was used for galvanostatic cycling and cyclic voltammetry. SnO2 showed that an alloying-de-alloying reaction occurs at ˜0.2 and ˜0.5 V vs. Li. TiO2 main intercalation and de-interaction reactions at ˜1.7 and ˜1.8 V vs. Li. Co3O4, MnCo2O4, and MnO2 main discharge potentials at ˜1.2, 0.9V and 0.4V, resp. and charge potentials peak ˜2.0V and 1.5V vs. Li. CuO prepared at 750°C exhibited main anodic peak at ˜2.45V and cathodic peaks at ˜0.85V and ˜1.25V. We discussed the possible reaction mechanisms and Li-storage performance values in detail.

Comparison of three methods for estimating daily individual discretionary salt intake: 24 hour recall, duplicate-portion method, and urinary lithium-labelled household salt excretion.

PubMed

Melse-Boonstra, A; Rexwinkel, H; Bulux, J; Solomons, N W; West, C E

1999-04-01

To compare methods for estimating discretionary salt intake, that is, salt added during food preparation and consumption in the home. The study was carried out in a rural Guatemalan village. Subjects were selected non-randomly, based on their willingness to cooperate. Nine mother-son dyads participated; the sons were aged 6-9 y. Three approaches for estimating the discretionary salt consumption were used: 24 h recall; collection of duplicate portions of salt; and urinary excretion of lithium during consumption of lithium-labelled household salt. Total salt intake was assessed from the excretion of chloride over 24 h. The mean discretionary salt consumption based on lithium excretion for mothers was 3.9+/-2.0 g/d (mean +/- s.d.) and for children 1.3+/-0.6 g/d. Estimates from the 24 h recalls and from the duplicate portion method were approximately twice and three times those measured with the lithium-marker technique respectively. The salt intake estimated from the recall method was associated with the lithium-marker technique for both mothers and children (Spearman correlation coefficient, 0.76 and 0.70 respectively). The mean daily coefficient of variation in consumption of discretionary salt measured by the three methods, for mothers and boys respectively, were: lithium marker, 51.7 and 43.7%; 24 h recall, 65.8 and 50.7%; and duplicate portion, 51.0 and 62.6%. We conclude that an interview method for estimating discretionary salt intake may be a reasonable approach for determining the relative rank-order in a population, especially among female food preparers themselves, but may grossly overestimate the actual intake of salt added during food preparation and consumption.

Table salt and blood pressure in Greek children.

PubMed

Adamopoulos, P N; Chaniotis, F; Kodoyianis, S; Boutsicakis, J; Madalos, P; Kassos, D; Gatos, A; Moulopoulos, S

1987-12-01

The habit of adding table salt was studied in a random sample of 2209 children 6-18 years old. Of these 10% routinely added table salt to prepared food before tasting it (group A), 29% after tasting it (group B) and 61% ate their food as it was prepared, without additional use of table salt (group C). Group A had higher blood pressure (BP), prevalence of systolic BP greater than or equal to 130 mmHG and body mass index (BMI) than groups B and C (P less than 0.0001). These differences were also observed in group B versus C (P less than 0.0001).

Characterization of Laboratory Prepared Concrete Pastes Exposed to High Alkaline and High Sodium Salt Solutions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Langton, C. A.

The objective of this study was to identify potential chemical degradation mechanisms for the Saltstone Disposal Unit (SDU) concretes, which over the performance life of the structures may be exposed to highly alkaline sodium salt solutions containing sulfate, hydroxide, and other potentially corrosive chemicals in salt solution and saltstone flush water, drain water, leachate and / or pore solution. The samples analyzed in this study were cement pastes prepared in the SIMCO Technologies, Inc. concrete laboratory. They were based on the paste fractions of the concretes used to construct the Saltstone Disposal Units (SDUs). SDU 1 and 4 concrete pastesmore » were represented by the PV1 test specimens. The paste in the SDU 2, 3, 5, and 6 concrete was represented by the PV2 test specimens. SIMCO Technologies, Inc. selected the chemicals and proportions in the aggressive solutions to approximate proportions in the saltstone pore solution [2, 3, 5, and 6]. These test specimens were cured for 56 days in curing chamber before being immersed in aggressive solutions. After exposure, the samples were frozen to prevent additional chemical transport and reaction. Selected archived (retrieved from the freezer) samples were sent to the Savannah River National Laboratory (SRNL) for additional characterization using x-ray diffraction (XRD), scanning electron microscopy (SEM), and energy dispersive x-ray (EDX) spectroscopy. Characterization results are summarized in this report. In addition, a correlation between the oxide composition of the pastes and their chemical durability in the alkaline salt solutions is provided.« less

Transcriptomic identification of salt-related genes and de novo assembly in common buckwheat (F. esculentum).

PubMed

Lu, Qi-Huan; Wang, Ya-Qi; Song, Jin-Nan; Yang, Hong-Bing

2018-06-01

Common buckwheat (F. esculentum), annually herbaceous crop, is prevalent in people's daily life with the increasing development of economics. Compared with wheat, it is highly praised with high content of rutin and flavonoid. Common buckwheat is recognized as healthy food with good taste, and the product price of which such as noodles, flour, bread and so on are higher than wheat, and the seeds of which are bigger than that of tartary buckwheat, so if common buckwheat are planted more widely, people will spend less money on this healthy and delicious food. However, soil salinity has been a giant problem for agriculture production. The cultivation of salt tolerant crop varieties is an effective way to make full use of saline alkali land, and the highest salinity that the common buckwheat can sow is at 6.0%, so we chose 100 mM as the concentration of NaCl for treatment. Then we conducted transcriptome comparison between control and treatment groups. Potential regulatory genes related salt stress in common buckwheat were identified. A total of 29.36 million clean reads were produced via an illumina sequencing approach. We de novo assembled these reads into a transcriptome dataset containing 43,772 unigenes with N50 length of 1778 bp. A total of 26,672 unigenes could be found matches in public databases. GO, KEGG and Swiss-Prot classification suggested the enrichment of these unigenes in 47 sub-categories, 25 KOG and 129 pathways, respectively. We got 385 differentially expressed genes (DEGs) after comparing the transcriptome data between salt treatment and control groups. There are some genes encoded for responsing to stimulus, cell killing, metabolic process, signaling, multi-organism process, growth and cellular process might be relevant to salt stress in common buckwheat, which will provide a valuable references for the study on mechanism of salt tolerance and will be used as a genetic information for cultivating strong salt tolerant common buckwheat varieties in

Preparative isolation of a cytotoxic principle of a forest mushroom Suillus luteus by sodium dodecyl sulfate based "salting-in" countercurrent chromatography.

PubMed

Yang, Zhi; Hu, Xueqian; Wu, Shihua

2016-02-01

In the course of screening new anticancer natural products, an edible forest mushroom Suillus luteus (L. Ex Franch). Gray was found to have potent cytotoxicity against several human cancer cells. However, the lipophilic sample made some countercurrent chromatography solvent systems emulsify, which caused difficulties in the separation of its cytotoxic components. Here, we found that the addition of an organic salt sodium dodecyl sulfate could efficiently shorten the settling time of the mushroom sample solutions by eliminating the emulsification of two-phase solvent systems. Moreover, we found that sodium dodecyl sulfate could play a new "salting-in" role and made the partition coefficients of the solutes decrease with the increased concentrations. Thus, a sodium dodecyl sulfate based salting-in countercurrent chromatography method has been successfully established for the first time for preparative isolation of a cytotoxic principle of the mushroom. The active component was identified as isosuillin. Whole results indicated that sodium dodecyl sulfate could be used as an efficient salting-in reagent for two-phase solvent system selection and targeted countercurrent chromatography isolation. It is very useful for current natural products isolation and drug discovery. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Enhanced oral bioavailability of silymarin using liposomes containing a bile salt: preparation by supercritical fluid technology and evaluation in vitro and in vivo

PubMed Central

Yang, Gang; Zhao, Yaping; Zhang, Yongtai; Dang, Beilei; Liu, Ying; Feng, Nianping

2015-01-01

The aim of this investigation was to develop a procedure to improve the dissolution and bioavailability of silymarin (SM) by using bile salt-containing liposomes that were prepared by supercritical fluid technology (ie, solution-enhanced dispersion by supercritical fluids [SEDS]). The process for the preparation of SM-loaded liposomes containing a bile salt (SM-Lip-SEDS) was optimized using a central composite design of response surface methodology with the ratio of SM to phospholipids (w/w), flow rate of solution (mL/min), and pressure (MPa) as independent variables. Particle size, entrapment efficiency (EE), and drug loading (DL) were dependent variables for optimization of the process and formulation variables. The particle size, zeta potential, EE, and DL of the optimized SM-Lip-SEDS were 160.5 nm, −62.3 mV, 91.4%, and 4.73%, respectively. Two other methods to produce SM liposomes were compared to the SEDS method. The liposomes obtained by the SEDS method exhibited the highest EE and DL, smallest particle size, and best stability compared to liposomes produced by the thin-film dispersion and reversed-phase evaporation methods. Compared to the SM powder, SM-Lip-SEDS showed increased in vitro drug release. The in vivo AUC0−t of SM-Lip-SEDS was 4.8-fold higher than that of the SM powder. These results illustrate that liposomes containing a bile salt can be used to enhance the oral bioavailability of SM and that supercritical fluid technology is suitable for the preparation of liposomes. PMID:26543366

Preparation of nanocrystalline silicon from SiCl4 at 200 °C in molten salt for high-performance anodes for lithium ion batteries.

PubMed

Lin, Ning; Han, Ying; Wang, Liangbiao; Zhou, Jianbin; Zhou, Jie; Zhu, Yongchun; Qian, Yitai

2015-03-16

Crystalline Si nanoparticles are prepared by reduction of SiCl4 with metallic magnesium in the molten salt of AlCl3 at 200 °C in an autoclave. AlCl3 not only acts as molten salt, but also participates in the reaction. The related experiments confirm that metallic Mg reduces AlCl3 to create nascent Al which could immediately reduce SiCl4 to Si, and the by-product MgCl2 would combine with AlCl3 forming complex of MgAl2Cl8. As anode for rechargeable lithium ion batteries, the as-prepared Si delivers the reversible capacity of 3083 mAh g(-1) at 1.2 A g(-1) after 50 cycles, and 1180 mAh g(-1) at 3 A g(-1) over 500 cycles. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Cassini "Noodle" Mosaic of Saturn

NASA Image and Video Library

2017-07-24

This mosaic of images combines views captured by NASA's Cassini spacecraft as it made the first dive of the mission's Grand Finale on April 26, 2017. It shows a vast swath of Saturn's atmosphere, from the north polar vortex to the boundary of the hexagon-shaped jet stream, to details in bands and swirls at middle latitudes and beyond. The mosaic is a composite of 137 images captured as Cassini made its first dive toward the gap between Saturn and its rings. It is an update to a previously released image product. In the earlier version, the images were presented as individual movie frames, whereas here, they have been combined into a single, continuous mosaic. The mosaic is presented as a still image as well as a video that pans across its length. Imaging scientists referred to this long, narrow mosaic as a "noodle" in planning the image sequence. The first frame of the mosaic is centered on Saturn's north pole, and the last frame is centered on a region at 18 degrees north latitude. During the dive, the spacecraft's altitude above the clouds changed from 45,000 to 3,200 miles (72,400 to 8374 kilometers), while the image scale changed from 5.4 miles (8.7 kilometers) per pixel to 0.6 mile (1 kilometer) per pixel. The bottom of the mosaic (near the end of the movie) has a curved shape. This is where the spacecraft rotated to point its high-gain antenna in the direction of motion as a protective measure before crossing Saturn's ring plane. The images in this sequence were captured in visible light using the Cassini spacecraft wide-angle camera. The original versions of these images, as sent by the spacecraft, have a size of 512 by 512 pixels. The small image size was chosen in order to allow the camera to take images quickly as Cassini sped over Saturn. These images of the planet's curved surface were projected onto a flat plane before being combined into a mosaic. Each image was mapped in stereographic projection centered at 55 degree north latitude. A movie is

Li-cycling properties of molten salt method prepared nano/submicrometer and micrometer-sized CuO for lithium batteries.

PubMed

Reddy, M V; Yu, Cai; Jiahuan, Fan; Loh, Kian Ping; Chowdari, B V R

2013-05-22

We report the synthesis of CuO material by molten salt method at a temperature range, 280 to 950 °C for 3 h in air. This report includes studies on the effect of morphology, crystal structure and electrochemical properties of CuO prepared at different temperatures. Obtained CuO was characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), and Brunauer-Emmett-Teller (BET) surface area methods. Samples prepared at ≥410 °C showed a single-phase material with a lattice parameter value of a = 4.69 Å, b = 3.43 Å, c = 5.13 Å and surface area values are in the range 1.0-17.0 m(2) g(-1). Electrochemical properties were evaluated via cyclic voltammetry (CV) and galvanostatic cycling studies. CV studies showed a minor difference in the peak potentials depending on preparation temperature and all compounds exhibit a main anodic peak at ~2.45 V and cathodic peaks at ~0.85 V and ~1.25 V vs Li. CuO prepared at 750 °C showed high and stable capacity of ~620 mA h g(-1) at the end of 40th cycle.

[Salt and cancer].

PubMed

Strnad, Marija

2010-05-01

Besides cardiovascular disease, a high salt intake causes other adverse health effects, i.e., gastric and some other cancers, obesity (risk factor for many cancer sites), Meniere's disease, worsening of renal disease, triggering an asthma attack, osteoporosis, exacerbation of fluid retention, renal calculi, etc. Diets containing high amounts of food preserved by salting and pickling are associated with an increased risk of cancers of the stomach, nose and throat. Because gastric cancer is still the most common cancer in some countries (especially in Japan), its prevention is one of the most important aspects of cancer control strategy. Observations among Japanese immigrants in the U.S.A. and Brazil based on the geographic differences, the trend in cancer incidence with time, and change in the incidence patterns indicate that gastric cancer is closely associated with dietary factors such as the intake of salt and salted food. The findings of many epidemiological studies suggest that high dietary salt intake is a significant risk factor for gastric cancer and this association was found to be strong in the presence of Helicobacter (H.) pylori infection with atrophic gastritis. A high-salt intake strips the lining of the stomach and may make infection with H. pylori more likely or may exacerbate the infection. Salting, pickling and smoking are traditionally popular ways of preparing food in Japan and some parts of Asia. In addition to salt intake, cigarette smoking and low consumption of fruit and vegetables increase the risk of stomach cancer. However, it is not known whether it is specifically the salt in these foods or a combination of salt and other chemicals that can cause cancer. One study identified a mutagen in nitrite-treated Japanese salted fish, and chemical structure of this mutagen suggests that it is derived from methionine and that salt and nitrite are precursors for its formation. Working under conditions of heat stress greatly increased the workers

Microencapsulation of Ascorbic Acid for Enhanced Long-term Retention during Storage

DTIC Science & Technology

2011-01-01

in fortified instant Asian noodles by use of capillary electrophoresis. Food Chemistry 112(2): 507–514. Hau Fung Cheung, R., Marriott, P.J . and...D., Small, D. M. and Marriott, P. J. (2008). Investigation of folic acid stability in fortified instant noodles by use of capillary electrophoresis...processing and preparation of instant Asian noodles . PhD thesis, RMIT University: Melbourne. Head, M.K. and Hansen, A.P. (1979). Stability of L

New salts of amino acids with dimeric cations

NASA Astrophysics Data System (ADS)

Ghazaryan, V. V.; Fleck, M.; Petrosyan, A. M.

2010-10-01

Among salts of amino acids there are compounds with the composition 2A..HX, which consist of dimeric A...A+ cations with short symmetric or asymmetric hydrogen bonds between zwitter-ionic and protonated moieties. These species are materials liable to undergo phase transitions or possess interesting nonlinear optical properties. Here, we report the preparation of 20 new salts with dimeric cations from aqueous solutions, including compounds of glycine, betaine, β- alanine, L-alanine, L-phenylalanine, L-threonine, L-valine, L-leucine and L-proline, with BF4-, ClO4-, Cl-, Br-, HSeO3-, and HC2O4-; as anions. The prepared salts are characterized by IR and Raman spectroscopy. Some of them are grown in form of good quality single crystals, which allowed the determination of their crystal structure.

Salt and cocrystals of sildenafil with dicarboxylic acids: solubility and pharmacokinetic advantage of the glutarate salt.

PubMed

Sanphui, Palash; Tothadi, Srinu; Ganguly, Somnath; Desiraju, Gautam R

2013-12-02

Sildenafil is a drug used to treat erectile dysfunction and pulmonary arterial hypertension. Because of poor aqueous solubility of the drug, the citrate salt, with improved solubility and pharmacokinetics, has been marketed. However, the citrate salt requires an hour to reach its peak plasma concentration. Thus, to improve solubility and bioavailability characteristics, cocrystals and salts of the drug have been prepared by treating aliphatic dicarboxylic acids with sildenafil; the N-methylated piperazine of the drug molecule interacts with the carboxyl group of the acid to form a heterosynthon. Salts are formed with oxalic and fumaric acid; salt monoanions are formed with succinic and glutaric acid. Sildenafil forms cocrystals with longer chain dicarboxylic acids such as adipic, pimelic, suberic, and sebacic acids. Auxiliary stabilization via C-H···O interactions is also present in these cocrystals and salts. Solubility experiments of sildenafil cocrystal/salts were carried out in 0.1N HCl aqueous medium and compared with the solubility of the citrate salt. The glutarate salt and pimelic acid cocrystal dissolve faster than the citrate salt in a two hour dissolution experiment. The glutarate salt exhibits improved solubility (3.2-fold) compared to the citrate salt in water. Solubilities of the binary salts follow an inverse correlation with their melting points, while the solubilities of the cocrystals follow solubilities of the coformer. Pharmacokinetic studies on rats showed that the glutarate salt exhibits doubled plasma AUC values in a single dose within an hour compared to the citrate salt. The high solubility of glutaric acid, in part originating from the strained conformation of the molecule and its high permeability, may be the reason for higher plasma levels of the drug.

Discretionary salt use in airline meal service.

PubMed

Wallace, S; Wellman, N S; Dierkes, K E; Johnson, P M

1987-02-01

Salt use in airline meal service was studied through observation of returned meal trays of 932 passengers. Observation and weighing of salt packets on returned trays revealed that 64% of passengers did not salt their airline dinner, while 6% used the entire salt packet, 0.92 gm NaCl (362 mg Na). Average discretionary salt use among the 234 passengers (25%) who added salt was 0.57 gm NaCl (232 mg Na). Estimates of total sodium in the four airline dinners averaged 2.0 gm NaCl (786 mg Na). Laboratory assays of menu items produced by the airline foodservice differed 3% to 19% from estimated values. Sodium content of the four airline dinner menus was similar and did not affect salt use. Discretionary salt use was related to the total amount of entrée consumed but was not affected by the amount of salad consumed. It is postulated that salt use in the "captive" airline situation is predicated on consistent, habitual practices. Lowering sodium consumption in this setting may require alteration in both food preparation methods and quantity of salt presented in the packets.

Bamboo salt attenuates CCl4-induced hepatic damage in Sprague-Dawley rats

PubMed Central

Zhao, Xin; Song, Jia-Le; Kil, Jeung-Ha

2013-01-01

Bamboo salt, a Korean folk medicine, is prepared with solar salt (sea salt) and baked several times at high temperatures in a bamboo case. In this study, we compared the preventive effects of bamboo salt and purified and solar salts on hepatic damage induced by carbon tetrachloride in Sprague-Dawley rats. Compared with purified and solar salts, bamboo salts prevented hepatic damage in rats, as evidenced by significantly reduced serum levels of aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase (P < 0.05). Bamboo salt (baked 9×) triggered the greatest reduction in these enzyme levels. In addition, it also reduced the levels of the proinflammatory cytokines interleukin (IL)-6, interferon (IFN)-γ, and tumor necrosis factor (TNF)-α. Histopathological sections of liver tissue demonstrated the protective effect of bamboo salt, whereas sections from animals treated with the other salt groups showed a greater degree of necrosis. We also performed reverse transcription-polymerase chain reaction and western blot analyses of the inflammation-related genes iNOS, COX-2, TNF-α, and IL-1β in rat liver tissues. Bamboo salt induced a significant decrease (~80%) in mRNA and protein expression levels of COX-2, iNOS, TNF-α, and IL-1β, compared with the other salts. Thus, we found that baked bamboo salt preparations could prevent CCl4-induced hepatic damage in vivo. PMID:23964314

Investigation of folic acid stability in fortified instant noodles by use of capillary electrophoresis and reversed-phase high performance liquid chromatography.

PubMed

Hau Fung Cheung, Rodney; Morrison, Paul D; Small, Darryl M; Marriott, Philip J

2008-12-05

A single enzyme treatment with alpha-amylase, prior to the quantification of added folic acid (FA) in fortified instant fried Asian noodles with analysis performed by capillary zone electrophoresis (CZE) and reversed-phase high performance liquid chromatography (RP-HPLC) with UV detection, is described. The method was validated and optimized for capillary electrophoresis (CE) with separation achieved using a 8 mM phosphate-12 mM borate run buffer with 5% MeOH at pH 9.5. FA was well separated from matrix components with nicotinic acid (NA) employed as an internal standard. In a comparative study, separation of FA was performed using HPLC with a mobile phase consisting of 27% MeOH (v/v) in aqueous potassium phosphate buffer (3.5 mM KH(2)PO(4) and 3.2 mM K(2)HPO(4)), pH 8.5, and containing 5 mM tetrabutylammonium dihydrogen phosphate as an ion-pairing agent. For both methods, excellent results were obtained for various analytical parameters including linearity, accuracy and precision. The limit of detection was calculated to be 2.2 mg/L for CE without sample stacking and 0.10 mg/L with high performance liquid chromatography (HPLC). Sample extraction involved homogenization and enzymatic extraction with alpha-amylase. Results indicated that FA was stable during four main stages of instant fried noodle manufacturing (dough crumbs, cut sheets, steaming and frying).

An approach of ionic liquids/lithium salts based microwave irradiation pretreatment followed by ultrasound-microwave synergistic extraction for two coumarins preparation from Cortex fraxini.

PubMed

Liu, Zaizhi; Gu, Huiyan; Yang, Lei

2015-10-23

Ionic liquids/lithium salts solvent system was successfully introduced into the separation technique for the preparation of two coumarins (aesculin and aesculetin) from Cortex fraxini. Ionic liquids/lithium salts based microwave irradiation pretreatment followed by ultrasound-microwave synergy extraction (ILSMP-UMSE) procedure was developed and optimized for the sufficient extraction of these two analytes. Several variables which can potentially influence the extraction yields, including pretreatment time and temperature, [C4mim]Br concentration, LiAc content, ultrasound-microwave synergy extraction (UMSE) time, liquid-solid ratio, and UMSE power were optimized by Plackett-Burman design. Among seven variables, UMSE time, liquid-solid ratio, and UMSE power were the statistically significant variables and these three factors were further optimized by Box-Behnken design to predict optimal extraction conditions and find out operability ranges with maximum extraction yields. Under optimum operating conditions, ILSMP-UMSE showed higher extraction yields of two target compounds than those obtained by reference extraction solvents. Method validation studies also evidenced that ILSMP-UMSE is credible for the preparation of two coumarins from Cortex fraxini. This study is indicative of the proposed procedure that has huge application prospects for the preparation of natural products from plant materials. Copyright © 2015 Elsevier B.V. All rights reserved.

In vitro and in vivo evaluation of sanguinarine liposomes prepared by a remote loading method with three different ammonium salts.

PubMed

Ke, X; Bei, J H; Zhang, Y; Li, J

2011-04-01

Sanguinarine liposomes were prepared by a remote loading method using three different ammonium salts. A series of studies, including in vitro release, in vitro and in vivo anti-tumor effects and pharmacokinetics in rats, were conducted. The three liposomes showed pH-sensitive release characteristics in vitro, but there were obvious variations in their release profiles. Among the three liposomes, the liposomes made using ammonium citrate and phosphate possessed better anti-tumor activity in vitro and in vivo, compared with the liposome using ammonium sulfate. Pharmacokinetics test results in rats indicated that sanguinarine liposomes have notably elevated AUC (P<0.05) and markedly lower CL (P<0.05) compared with the solution, but there were no obvious differences between the three liposomes. The present study may be useful for better understanding and better choice of a suitable ammonium salt for the remote loading method.

Explosive double salts and preparation

DOEpatents

Cady, Howard H.; Lee, Kien-yin

1984-01-01

Applicants have discovered a new composition of matter which is an explosive addition compound of ammonium nitrate (AN) and diethylenetriamine trinitrate (DETN) in a 50:50 molar ratio. The compound is stable over extended periods of time only at temperatures higher than 46.degree. C., decomposing to a fine-grained eutectic mixture (which is also believed to be new) of AN and DETN at temperatures lower than 46.degree. C. The compound of the invention has an x-ray density of 1.61 g/cm.sup.3, explodes to form essentially only gaseous products, has higher detonation properties (i.e., detonation velocity and pressure) than those of any mechanical mixture having the same density and composition as the compound of the invention, is a quite insensitive explosive material, can be cast at temperatures attainable by high pressure steam, and is prepared from inexpensive ingredients. Methods of preparing the compound of the invention and the fine-grained eutectic composition of the invention are given.

Relationship between the dough quality and content of specific glutenin proteins in wheat mill streams, and its application to making flour suitable for instant Chinese noodles.

PubMed

Yahata, Eriko; Maruyama-Funatsuki, Wakako; Nishio, Zenta; Yamamoto, Yoshihiko; Hanaoka, Akihiro; Sugiyama, Hisashi; Tanida, Masatoshi; Saruyama, Haruo

2006-04-01

The content of specific proteins such as high-molecular-weight glutenin subunits HMW-GS 5+10 and low-molecular-weight glutenin subunits LMW-GS KS2 in wheat mill streams of extra-strong Kachikei 33 wheat was quantified by SDS-PAGE and 2D-PAGE. The mill streams showed varied quantities of HMW-GS 5+10 (0.077 to 2.007 mg/g of mill stream), LMW-GS KS2 (0.018 to 0.586 mg/g of mill stream) and total protein (9.42% to 18.98%). The contents of these specific proteins in the mill streams were significantly correlated with the SDS sedimentation volume and the mixing properties, which are respective indices of specific loaf volume and dough strength. The contents of these specific glutenin proteins in the mill streams were therefore found to be significantly important for improving the dough quality suitable for bread and Chinese noodles. Accordingly, we present here the application of this information to the development of an effective method for producing mill streams with high quality and yield that are suitable for instant Chinese noodles.

Metal-free Synthesis of Ynones from Acyl Chlorides and Potassium Alkynyltrifluoroborate Salts

PubMed Central

Taylor, Cassandra L.; Bolshan, Yuri

2015-01-01

Ynones are a valuable functional group and building block in organic synthesis. Ynones serve as a precursor to many important organic functional groups and scaffolds. Traditional methods for the preparation of ynones are associated with drawbacks including harsh conditions, multiple purification steps, and the presence of unwanted byproducts. An alternative method for the straightforward preparation of ynones from acyl chlorides and potassium alkynyltrifluoroborate salts is described herein. The adoption of organotrifluoroborate salts as an alternative to organometallic reagents for the formation of new carbon-carbon bonds has a number of advantages. Potassium organotrifluoroborate salts are shelf stable, have good functional group tolerance, low toxicity, and a wide variety are straightforward to prepare. The title reaction proceeds rapidly at ambient temperature in the presence of a Lewis acid without the exclusion of air and moisture. Fair to excellent yields may be obtained via reaction of various aryl and alkyl acid chlorides with alkynyltrifluoroborate salts in the presence of boron trichloride. PMID:25742169

Microbial Successions and Metabolite Changes during Fermentation of Salted Shrimp (Saeu-Jeot) with Different Salt Concentrations

PubMed Central

Lee, Se Hee; Jung, Ji Young; Jeon, Che Ok

2014-01-01

To investigate the effects of salt concentration on saeu-jeot (salted shrimp) fermentation, four sets of saeu-jeot samples with 20%, 24%, 28%, and 32% salt concentrations were prepared, and the pH, bacterial and archaeal abundances, bacterial communities, and metabolites were monitored during the entire fermentation period. Quantitative PCR showed that Bacteria were much more abundant than Archaea in all saeu-jeot samples, suggesting that bacterial populations play more important roles than archaeal populations even in highly salted samples. Community analysis indicated that Vibrio, Photobacterium, Psychrobacter, Pseudoalteromonas, and Enterovibrio were identified as the initially dominant genera, and the bacterial successions were significantly different depending on the salt concentration. During the early fermentation period, Salinivibrio predominated in the 20% salted samples, whereas Staphylococcus, Halomonas, and Salimicrobium predominated in the 24% salted samples; eventually, Halanaerobium predominated in the 20% and 24% salted samples. The initially dominant genera gradually decreased as the fermentation progressed in the 28% and 32% salted samples, and eventually Salimicrobium became predominant in the 28% salted samples. However, the initially dominant genera still remained until the end of fermentation in the 32% salted samples. Metabolite analysis showed that the amino acid profile and the initial glycerol increase were similar in all saeu-jeot samples regardless of the salt concentration. After 30–80 days of fermentation, the levels of acetate, butyrate, and methylamines in the 20% and 24% salted samples increased with the growth of Halanaerobium, even though the amino acid concentrations steadily increased until approximately 80–107 days of fermentation. This study suggests that a range of 24–28% salt concentration in saeu-jeot fermentation is appropriate for the production of safe and tasty saeu-jeot. PMID:24587230

Consumption of industrialized food by infants attending child day care centers.

PubMed

Toloni, Maysa Helena de A; Longo-Silva, Giovana; Konstantyner, Tulio; Taddei, José Augusto de A C

2014-03-01

To identify the age of introduction of petit suisse cheese and instant noodles in the diet of infants attending nurseries of public day care centers and to compare the nutritional composition of these foods with the healthy recommended diet (breast milk and salt meal) for this age, in order to estimate nutritional errors. Cross-sectional study of 366 children (from nine to 36 months old) who attended day care centers, whose mothers were interviewed about the age of introduction of those foods. The means of the nutrients indicated on the labels of the most consumed brands were considered. For the calculation of the percent composition of breast milk and salt meal, Tables of Food Composition were used. To assess the nutritional adequacy, we used the Dietary Reference Intakes by age group. The percentage of adequacy evaluation of the petit suisse cheese and the instant noodles nutritional compositions was made by comparing them with those of the human milk and the salt meal, respectively. The petit suisse cheese and the instant noodles were consumed by 89.6 and 65.3% of the children in the first year of life. The percentages of adequacy for carbohydrates were more than twice and the percentages for sodium were 20 times higher than those found in the recommended foods. Both industrialized products are inappropriate for infants, emphasizing the need for adoption of norms that can inform health professionals, educators and parents about the risks of consumption.

Consumption of industrialized food by infants attending child day care centers

PubMed Central

Toloni, Maysa Helena de A.; Longo-Silva, Giovana; Konstantyner, Tulio; Taddei, José Augusto de A. C.

2014-01-01

Objective: To identify the age of introduction of petit suisse cheese and instant noodles in the diet of infants attending nurseries of public day care centers and to compare the nutritional composition of these foods with the healthy recommended diet (breast milk and salt meal) for this age, in order to estimate nutritional errors. Methods: Cross-sectional study of 366 children (from nine to 36 months old) who attended day care centers, whose mothers were interviewed about the age of introduction of those foods. The means of the nutrients indicated on the labels of the most consumed brands were considered. For the calculation of the percent composition of breast milk and salt meal, Tables of Food Composition were used. To assess the nutritional adequacy, we used the Dietary Reference Intakes by age group. The percentage of adequacy evaluation of the petit suisse cheese and the instant noodles nutritional compositions was made by comparing them with those of the human milk and the salt meal, respectively. Results: The petit suisse cheese and the instant noodles were consumed by 89.6 and 65.3% of the children in the first year of life. The percentages of adequacy for carbohydrates were more than twice and the percentages for sodium were 20 times higher than those found in the recommended foods. Conclusions: Both industrialized products are inappropriate for infants, emphasizing the need for adoption of norms that can inform health professionals, educators and parents about the risks of consumption. PMID:24676188

Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores

PubMed Central

Sattler, Melissa; Hopkins, Laura; Steeves, Elizabeth Anderson; Cristello, Angelica; Hurley, Kristen; McCloskey, Morgan; Gittelsohn, Joel

2015-01-01

This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9–15 in Baltimore City (n=289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, youth prepared their own food 6.7±0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p=0.59), sodium (p=0.58), empty calories (p=0.96), or dairy scores (p=0.12). Younger age was associated with higher total HEI scores (p=0.012) and higher dairy scores (p=0.01) and female gender was associated with higher total HEI scores (p=0.03), higher sodium scores (p=0.03), and lower dairy scores (p=0.008). PMID:25706350

Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores.

PubMed

Sattler, Melissa; Hopkins, Laura; Anderson Steeves, Elizabeth; Cristello, Angelica; Mccloskey, Morgan; Gittelsohn, Joel; Hurley, Kristen

2015-01-01

This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9-15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).

A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts.

PubMed

Ko, K Y; Nam, K C; Jo, C; Lee, E J; Ahn, D U

2011-05-01

The objective of this study was to develop a new protocol that could be used for large-scale separation of phosvitin from egg yolk using ethanol and salts. Yolk granules, which contain phosvitin, were precipitated after diluting egg yolk with 9 volumes of distilled water. The pH of the yolk solution was adjusted to pH 4.0 to 8.0 using 6 N HCl or NaOH, and then yolk granules containing phosvitin was separated by centrifugation at 3,220 × g for 30 min. Lipids and phospholipids were removed from the insoluble yolk granules using 85% ethanol. The optimal volumes and concentration of ethanol in removing lipids from the precipitants were determined. After centrifugation, the lipid-free precipitants were homogenized with 9 volumes of ammonium sulfate [(NH(4))(2)SO(4)] or NaCl to extract phosvitin. The optimal pH and concentration of (NH(4))(2)SO(4) or NaCl for the highest recovery rate and purity for phosvitin in final solution were determined. At pH 6.0, all the phosvitin in diluted egg yolk solution was precipitated. Among the (NH(4))(2)SO(4) and NaCl conditions tested, 10% (NH(4))(2)SO(4) or 10% NaCl at pH 4.0 yielded the greatest phosvitin extraction from the lipid-free precipitants. The recovery rates of phosvitin using (NH(4))(2)SO(4) and NaCl were 72 and 97%, respectively, and their purity was approximately 85%. Salt was removed from the extract using ultrafiltration. The salt-free phosvitin solution was concentrated using ultrafiltration, the impurities were removed by centrifugation, and the resulting solution was freeze-dried. The partially purified phosvitin was suitable for human use because ethanol was the only solvent used to remove lipids, (NH(4))(2)SO(4) or NaCl was used to extract phosvitin, and ultrafiltration was used to remove salt and concentrate the extract. The developed method was simple and suitable for a large-scale preparation of partially purified phosvitin.

The chopstick-noodle twist: an easy technique of percutaneous patellar fixation in minimally displaced patellar fractures.

PubMed

Muzaffar, Nasir; Ahmad, Nawaz; Ahmad, Aejaz; Ahmad, Nissar

2012-01-01

We report six cases of minimally displaced two-part patellar fractures with skin injury over the patella that were treated with percutaneous K wire fixation and compression applied using stainless steel (SS) wire. This technique makes it possible to perform early operative treatment in cases where unhealthy skin is not amenable to conventional tension band wiring. The technique employs two K wires inserted through the two fracture fragments under local or regional anaesthesia. They are then compressed using simple SS wire knots at the two ends - making it look like noodles at the end of two chopsticks. The fixation is subsequently augmented with a cylindrical plaster-of-Paris cast. The technique is simple, cheap and does not cause soft tissue injury.

Charge ordered insulating phases of DODHT salts with octahedral anions and a new radical salt, β''-(DODHT)2TaF6

NASA Astrophysics Data System (ADS)

Nishikawa, H.; Oshio, H.; Higa, M.; Kondo, R.; Kagoshima, S.; Nakao, A.; Sawa, H.; Yasuzuka, S.; Murata, K.

2008-10-01

Physical properties of isostructural β''-(DODHT)2X [DODHT = (l,4-dioxane-2,3-diyldithio)dihydrotetrathiafulvalene; X = PF6, AsF6, and SbF6] at ambient pressure have been compared. The insulating phase of β''-(DODHT)2PF6 salt has already been revealed to be a charge ordering (CO) state by X-ray diffraction study and magnetic behavior. CO in this salt was also confirmed by the observation of satellite reflections in oscillation photograph using synchrotron radiation. Transport property of β''-(DODHT)2SbF6 salt was reinvestigated up to the pressure of 3.7 GPa applied by a cubic anvil apparatus. Although the SbF6 salt turned to be metallic above 2.0 GPa, no superconductivity was observed. In order to examine the anion size dependence of DODHT salts with octahedral anions, we prepared a new DODHT salt, β''-(DODHT)2TaF6, which has the larger counter anion compared with the previous salts. Crystal structure of this salt was isostructural to the other DODHT salts. The electrical and magnetic properties of this salt were similar to those of β''-(DODHT)2SbF6 salt.

Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties.

PubMed

Xu, Hua-Neng; Liu, Yang; Zhang, Lianfu

2015-08-07

Emulsions stabilized by protein particles have gained increasing research attention due to their combined advantages of biocompatibility and superior stability. In this study, colloidal particles consisting of soy protein isolates (SPIs) prepared through a heat-treatment procedure are used to make oil-in-water emulsions at a protein concentration of 10 g L(-1) and a pH of 5.91. We investigate parallelly the effects of NaCl on the stability and rheological properties of the particle suspensions and their stabilized emulsions at salt concentrations of 0, 100 and 400 mM. The aggregation behavior of the particles is strongly dependent on the NaCl concentration, showing signs of sedimentation at low NaCl concentration (100 mM) but redispersion again at high NaCl concentration (400 mM). The extensive particle aggregation is beneficial to the formation of a continuous interfacial film for the emulsions, and hence results in a remarkable increase of creaming stability and interfacial viscoelastic moduli. The results can be explained in terms of two competitive effects of NaCl: salting-out and salting-in, which are attributed to complex electrostatic interactions between the particles as a function of NaCl concentration. The delicate balance between salting-out and salting-in provides an interesting insight into the nature of underlying protein particle interactions in aqueous suspensions and a possible mechanism for tailoring their emulsifying properties via salt effects.

Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening.

PubMed

Yanachkina, Palina; McCarthy, Catherine; Guinee, Tim; Wilkinson, Martin

2016-05-02

Production of healthier reduced-fat and reduced-salt cheeses requires careful selection of starter bacteria, as any substantial alterations to cheese composition may prompt changes in the overall performance of starters during cheese ripening. Therefore, it is important to assess the effect of compositional alterations on the individual strain response during cheese ripening for each optimised cheese matrix. In the current study, the effect of varying fat and salt levels in Cheddar cheese on the performance of a commercial Lactococcus lactis culture preparation, containing one L. lactis subsp. lactis strain and one L. lactis subsp. cremoris strain was investigated. Compositional variations in fat or salt levels did not affect overall starter viability, yet reduction of fat by 50% significantly delayed non-starter lactic acid bacteria (NSLAB) populations at the initial ripening period. In comparison to starter viability, starter autolysis, as measured by release of intracellular lactate dehydrogenase (LDH) or post-proline dipeptidyl aminopeptidase (Pep X) into cheese juices, decreased significantly with lower salt addition levels in full-fat Cheddar. Conversely, reducing fat content of cheese resulted in a significantly higher release of intracellular Pep X, and to a lesser extent intracellular LDH, into juices over ripening. Flow cytometry (FCM) indicated that the permeabilised and dead cell sub-populations were generally lower in juices from cheeses with reduced salt content, however no significant differences were observed between different salt and fat treatments. Interestingly, fat reductions by 30 and 50% in cheeses with reduced or half added salt contents appeared to balance out the effect of salt, and enhanced cell permeabilisation, cell death, and also cell autolysis in these variants. Overall, this study has highlighted that alterations in both salt and fat levels in cheese influence certain aspects of starter performance during ripening, including

Preparation of Al-Si Master Alloy by Electrochemical Reduction of Fly Ash in Molten Salt

NASA Astrophysics Data System (ADS)

Liu, Aimin; Li, Liangxing; Xu, Junli; Shi, Zhongning; Hu, Xianwei; Gao, Bingliang; Wang, Zhaowen; Yu, Jiangyu; Chen, Gong

2014-05-01

An electrochemical method on preparation of Al-Si master alloy was investigated in fluoride-based molten salts of 47.7wt.%NaF-43.3wt.%AlF3-4wt.%CaF2 containing 5 wt.% fly ash at 1233 K. The cathodic products obtained by galvanostatic electrolysis were analyzed by means of x-ray diffraction, x-ray fluorescence, scanning electron microscopy, and energy-dispersive spectrometry. The result showed that the compositions of the products are Al, Si, and Al3.21Si0.47. Meanwhile, the cathodic electrochemical process was studied by cyclic voltammetry, and the results showed the reduction peak of aluminum deposition is at -1.3 V versus the platinum quasi-reference electrode in 50.3wt.%NaF-45.7wt.%AlF3-4wt.%CaF2 molten salts, while the reduction peak at -1.3 V was the co-deposition of aluminum and silicon when the fly ash was added. The silicon and iron were formed via both co-deposition and aluminothermic reduction. In the electrolysis experiments, current efficiency first increased to a maximum value of 40.7% at a current density of 0.29 A/cm2, and then it decreased with the increase of current density. With the electrolysis time lasting, the content of aluminum in the alloys decreased from 76.05 wt.% to 48.29 wt.% during 5 h, while the content of silicon increased from 15.94 wt.% to 37.89 wt.%.

Reversible electro-optic device employing aprotic molten salts and method

DOEpatents

Warner, Benjamin P [Los Alamos, NM; McCleskey, T Mark [Los Alamos, NM; Burrell, Anthony K [Los Alamos, NM; Hall, Simon B [Palmerston North, NZ

2008-01-08

A single-compartment reversible mirror device having a solution of aprotic molten salt, at least one soluble metal-containing species comprising metal capable of being electrodeposited, and at least one anodic compound capable of being oxidized was prepared. The aprotic molten salt is liquid at room temperature and includes lithium and/or quaternary ammonium cations, and anions selected from trifluoromethylsulfonate (CF.sub.3SO.sub.3.sup.-), bis(trifluoromethylsulfonyl)imide ((CF.sub.3SO.sub.2).sub.2N.sup.-), bis(perfluoroethylsulfonyl)imide ((CF.sub.3CF.sub.2SO.sub.2).sub.2N.sup.-) and tris(trifluoromethylsulfonyl)methide ((CF.sub.3SO.sub.2).sub.3C.sup.-). A method for preparing substantially pure molten salts is also described.

Reversible Electro-Optic Device Employing Aprotic Molten Salts And Method

DOEpatents

Warner, Benjamin P.; McCleskey, T. Mark; Burrell, Anthony K.; Hall, Simon B.

2005-03-01

A single-compartment reversible mirror device having a solution of aprotic molten salt, at least one soluble metal-containing species comprising metal capable of being electrodeposited, and at least one anodic compound capable of being oxidized was prepared. The aprotic molten salt is liquid at room temperature and includes lithium and/or quaternary ammonium cations, and anions selected from trifluoromethylsulfonate (CF.sub.3 SO.sub.3.sup.-), bis(trifluoromethylsulfonyl)imide ((CF.sub.3 SO.sub.2).sub.2 N.sup.-), bis(perfluoroethylsulfonyl)imide ((CF.sub.3 CF.sub.2 SO.sub.2).sub.2 N.sup.-) and tris(trifluoromethylsulfonyl)methide ((CF.sub.3 SO.sub.2).sub.3 C.sup.-). A method for preparing substantially pure molten salts is also described.

[Function of transport H+-ATPases in plant cell plasma and vacuolar membranes of maize under salt stress conditions and effect of adaptogenic preparations].

PubMed

Rybchenko, Zh I; Palladina, T O

2011-01-01

Participations of electrogenic H+-pumps of plasma and vacuolar membranes represented by E1-E2 and V-type H+-ATPases in plant cell adaptation to salt stress conditions has been studied by determination of their transport activities. Experiments were carried out on corn seedlings exposed during 1 or 10 days at 0.1 M NaCl. Preparations Methyure and Ivine were used by seed soaking at 10(-7) M. Plasma and vacuolar membrane fractions were isolated from corn seedling roots. In variants without NaCl a hydrolytical activity of plasma membrane H+-ATPase was increased with seedling age and its transport one was changed insignificantly, wherease the response of the weaker vacuolar H+-ATPase was opposite. NaCl exposition decreased hydrolytical activities of both H+-ATPases and increased their transport ones. These results demonstrated amplification of H+-pumps function especially represented by vacuolar H+-ATPase. Both preparations, Methyure mainly, caused a further increase of transport activity which was more expressed in NaCl variants. Obtained results showed the important role of these H+-pumps in plant adaptation under salt stress conditions realized by energetical maintenance of the secondary active Na+/H+ -antiporters which remove Na+ from cytoplasm.

75 FR 9476 - Environmental Impact Statement: Salt Lake County, UT

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-02

... Lake County, UT AGENCY: Federal Highway Administration (FHWA), DOT. ACTION: Notice of intent. SUMMARY... be prepared for a proposed transportation improvement project in Salt Lake County, Utah. FOR FURTHER... 9A, Salt Lake City, UT 84118, Telephone: (801) 963-0182, E-mail: [email protected] . The Utah...

Elaboration of garlic and salt spice with reduced sodium intake.

PubMed

Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

2014-12-01

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

Cryochemical method for forming spherical metal oxide particles from metal salt solutions

DOEpatents

Tinkle, M.C.

1973-12-01

A method is described of preparing small metal oxide spheres cryochemically utilizing metal salts (e.g., nitrates) that cannot readily be dried and calcined without loss of sphericity of the particles. Such metal salts are cryochemically formed into small spheres, partially or completely converted to an insoluble salt, and dried and calcined. (Official Gazette)

[Reason for dietary salt reduction and potential effect on population health--WHO recommendation].

PubMed

Kaić-Rak, Antoinette; Pucarin-Cvetković, Jasna; Heim, Inge; Skupnjak, Berislav

2010-05-01

It is well known that reduction of salt results in lowering blood pressure and cardiovascular incidents. Daily salt is double the recommended daily quantity and mainly comes from processed food. The assessment of daily salt intake for Croatia is 12 g/day (WHO recommendation is <5 g/day). The main source of sodium is processed food and food prepared in restaurants (77%), natural content of sodium in food (12%), added salt at table (6%) and prepared meals at home (5%). Reduction of salt by 50% would save nearly 180,000 lives per year in Europe. It is necessary to establish better collaboration with food manufacturers in order to reduce the content of salt in processed food and to achieve appropriate salt intake per day in accordance with the WHO recommendation. Further, it is necessary to encourage food manufacturers to produce food and meals with low or reduced salt content (shops, catering, changes in recipes, offer salt substitutions). This kind of collaboration is based on bilateral interests that can result in positive health effects. One of the most important public health tasks is to educate consumers and to give them choice when buying food. This can be achieved by effective campaigns and social marketing, by ensuring a declaration of salt content on the product, or specially designed signs for food products with low or reduced salt content.

75 FR 22892 - Environmental Impact Statement: Salt Lake County, UT

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-30

... Lake County, UT AGENCY: Federal Highway Administration (FHWA), USDOT. ACTION: Notice of Intent. SUMMARY... be prepared for a proposed transportation improvement project in Salt Lake County, Utah. FOR FURTHER... 4700 South, Suite 9A, Salt Lake City, UT 84118, telephone (801) 963-0182, e-mail [email protected

Enhancing Skin Permeation of Biphenylacetic Acid (BPA) Using Salt Formation with Organic and Alkali Metal Bases

PubMed Central

Pawar, Vijay; Naik, Prashant; Giridhar, Rajani; Yadav, Mange Ram

2015-01-01

In the present study, a series of organic and alkali metal salts of biphenylacetic acid (BPA) have been prepared and evaluated in vitro for percutaneous drug delivery. The physicochemical properties of BPA salts were determined using solubility measurements, DSC, and IR. The DSC thermogram and FTIR spectra confirmed the salt formation with organic and alkali metal bases. Among the series, salts with organic amines (ethanolamine, diethanolamine, triethanolamine, and diethylamine) had lowered melting points while the alkali metal salt (sodium) had a higher melting point than BPA. The in vitro study showed that salt formation improves the physicochemical properties of BPA, leading to improved permeability through the skin. Amongst all the prepared salts, ethanolamine salt (1b) showed 7.2- and 5.4-fold higher skin permeation than the parent drug at pH 7.4 and 5.0, respectively, using rat skin. PMID:26839810

Preparation of pristine graphene in ethanol assisted by organic salts for nonenzymatic detection of hydrogen peroxide.

PubMed

Hou, Bingjie; Liu, Huaizhi; Qi, Shaopeng; Zhu, Yinyan; Zhou, Bo; Jiang, Xiaoqing; Zhu, Lihua

2018-01-15

High quality pristine graphene (PG) dispersions are prepared conveniently via an organic salts assisted exfoliation method in a green, non-toxic, cheap and low boiling point solvent: ethanol. The PG is characterized by transmission electron microscopy and atomic force microscopy. Furthermore, the PG is used as an electrode material for fabrication of nonenzymatic sensor of hydrogen peroxide (H 2 O 2 ). This nonenzymatic sensor shows enhanced electrocatalytic activity towards H 2 O 2 and displays two linear ranges from 2.0 to 37.0μM and 37.0 to 437.0μM with a detection limit of 0.19μM (S/N=3), which is comparable to those electrochemical sensors based on metal oxide or noble metal/graphene composites. Copyright © 2017 Elsevier Inc. All rights reserved.

Antimicrobial Polymeric Materials with Quaternary Ammonium and Phosphonium Salts

PubMed Central

Xue, Yan; Xiao, Huining; Zhang, Yi

2015-01-01

Polymeric materials containing quaternary ammonium and/or phosphonium salts have been extensively studied and applied to a variety of antimicrobial-relevant areas. With various architectures, polymeric quaternary ammonium/phosphonium salts were prepared using different approaches, exhibiting different antimicrobial activities and potential applications. This review focuses on the state of the art of antimicrobial polymers with quaternary ammonium/phosphonium salts. In particular, it discusses the structure and synthesis method, mechanisms of antimicrobial action, and the comparison of antimicrobial performance between these two kinds of polymers. PMID:25667977

A non-multimacrocyclic heteroditopic receptor that cooperatively binds and effectively extracts KAcO salt.

PubMed

Zakrzewski, Maciej; Kwietniewska, Natalia; Walczak, Wojciech; Piątek, Piotr

2018-06-06

Prepared in only three synthetic steps, a non-multimacrocyclic heteroditopic receptor binds potassium salts of halides and carboxylates with unusually high cooperativity, suggesting salt binding as associated ion-pairs. Unprecedented extraction of highly hydrophilic KAcO salt from water to organic solution is also demonstrated.

Community solar salt production in Goa, India

PubMed Central

2012-01-01

Traditional salt farming in Goa, India has been practised for the past 1,500 years by a few communities. Goa’s riverine estuaries, easy access to sea water and favourable climatic conditions makes salt production attractive during summer. Salt produced through this natural evaporation process also played an important role in the economy of Goa even during the Portuguese rule as salt was the chief export commodity. In the past there were 36 villages involved in salt production, which is now reduced to 9. Low income, lack of skilled labour, competition from industrially produced salt, losses incurred on the yearly damage of embankments are the major reasons responsible for the reduction in the number of salt pans. Salt pans (Mithagar or Mithache agor) form a part of the reclaimed waterlogged khazan lands, which are also utilised for aquaculture, pisciculture and agriculture. Salt pans in Goa experience three phases namely, the ceased phase during monsoon period of June to October, preparatory phase from December to January, and salt harvesting phase, from February to June. After the monsoons, the salt pans are prepared manually for salt production. During high tide, an influx of sea water occurs, which enters the reservoir pans through sluice gates. The sea water after 1–2 days on attaining a salinity of approximately 5ºBé, is released into the evaporator pans and kept till it attains a salinity of 23 - 25ºBé. The brine is then released to crystallizer pans, where the salt crystallises out 25 - 27ºBé and is then harvested. Salt pans form a unique ecosystem where succession of different organisms with varying environmental conditions occurs. Organisms ranging from bacteria, archaea to fungi, algae, etc., are known to colonise salt pans and may influence the quality of salt produced. The aim of this review is to describe salt farming in Goa’s history, importance of salt production as a community activity, traditional method of salt production and the

Community solar salt production in Goa, India.

PubMed

Mani, Kabilan; Salgaonkar, Bhakti B; Das, Deepthi; Bragança, Judith M

2012-12-01

Traditional salt farming in Goa, India has been practised for the past 1,500 years by a few communities. Goa's riverine estuaries, easy access to sea water and favourable climatic conditions makes salt production attractive during summer. Salt produced through this natural evaporation process also played an important role in the economy of Goa even during the Portuguese rule as salt was the chief export commodity. In the past there were 36 villages involved in salt production, which is now reduced to 9. Low income, lack of skilled labour, competition from industrially produced salt, losses incurred on the yearly damage of embankments are the major reasons responsible for the reduction in the number of salt pans.Salt pans (Mithagar or Mithache agor) form a part of the reclaimed waterlogged khazan lands, which are also utilised for aquaculture, pisciculture and agriculture. Salt pans in Goa experience three phases namely, the ceased phase during monsoon period of June to October, preparatory phase from December to January, and salt harvesting phase, from February to June. After the monsoons, the salt pans are prepared manually for salt production. During high tide, an influx of sea water occurs, which enters the reservoir pans through sluice gates. The sea water after 1-2 days on attaining a salinity of approximately 5ºBé, is released into the evaporator pans and kept till it attains a salinity of 23 - 25ºBé. The brine is then released to crystallizer pans, where the salt crystallises out 25 - 27ºBé and is then harvested.Salt pans form a unique ecosystem where succession of different organisms with varying environmental conditions occurs. Organisms ranging from bacteria, archaea to fungi, algae, etc., are known to colonise salt pans and may influence the quality of salt produced.The aim of this review is to describe salt farming in Goa's history, importance of salt production as a community activity, traditional method of salt production and the biota

Rapid Determination of Salmonella in Samples of Egg Noodles, Cake Mixes, and Candies

PubMed Central

Banwart, George J.; Kreitzer, Madeleine J.

1969-01-01

A glass apparatus system was compared with a standard enrichment broth-selective agar method to test samples of egg noodles, cake mixes, and candy for the presence or absence of salmonellae. The glass apparatus system used fermentation of mannitol, production of H2S, or motility, in conjunction with a serological test of flagellar antigens, to detect salmonellae. No salmonellae were detected in 173 samples of food products. Of these samples, 171 were found to be Salmonella-negative after 48 hr with the glass apparatus system. After 72 hr, the standard Salmonella procedure yielded 38 samples which produced Salmonella false-positive results on selective agars. Inoculation of samples with cultures of Salmonella showed that approximately one inoculated cell could be detected after 48 hr of incubation with the glass apparatus. The standard Salmonella test requires a minimum of 72 hr for completion. Compared with the standard Salmonella test, the glass apparatus system is a more rapid and simple system that can be used to determine the presence or absence of Salmonella in these food products. Images PMID:5370460

Iodine stability and sensory quality of fermented fish and fish sauce produced with the use of iodated salt.

PubMed

Chanthilath, Boualapha; Chavasit, Visith; Chareonkiatkul, Somsri; Judprasong, Kunchit

2009-06-01

Universal salt iodization promotes the use of iodated salt for producing industrial food products, although it might affect product quality and iodine stability. To assess iodine loss during fermentation of fermented fish and fish sauces produced by using iodated salt and the effect on product sensory quality. Fermented fish and fish sauces were produced with iodated rock and grain sea salts (approximately 30 ppm iodine). Fermented fish was prepared from freshwater fish mixed with salt and rice bran and fermented for 6 months at room temperature. Fish sauces were prepared by mixing anchovy with salt and fermenting either exposed to sunlight or in the shade for 12 months. Residual iodine was determined with a spectrophotometer at day 0 and months 1, 3, and 6 for fermented fish and day 0 and months 3, 6, and 12 for fish sauces. After fermentation, the products were tested for sensory acceptability by Laotian and Thai panelists (approximately 50 in each panel) after they were cooked and served in the traditional manner. After fermentation, the level of residual iodine was 7.61 ppm (16% loss) infermented fish, 5.57 ppm (55% loss) in fish sauce prepared with exposure to sunlight, and 9.52 ppm (13% loss) in fish sauce prepared in the shade. Sensory qualities of the products that were produced from fortified and unfortified salts as well as dishes prepared from these products were not significantly different (p > 0.05). It is feasible to produce fermented fish and fish sauces with iodated salt and maintain acceptable iodine levels.

Trends and determinants of discretionary salt use: National Health and Nutrition Examination Survey 2003–2012

PubMed Central

Quader, Zerleen S; Patel, Sheena; Gillespie, Cathleen; Cogswell, Mary E; Gunn, Janelle P; Perrine, Cria G; Mattes, Richard D; Moshfegh, Alanna

2016-01-01

Objective To examine temporal trends and determinants of discretionary salt use in the USA. Design Multiple logistic regression was used to assess temporal trends in discretionary salt use at the table and during home cooking/preparation, adjusting for demographic characteristics, using data from the National Health and Nutrition Examination Survey 2003–2012. Prevalence and determinants of discretionary salt use in 2009–2012 were also examined. Setting Participants answered salt use questions after completing a 24 h dietary recall in a mobile examination centre. Subjects Nationally representative sample of non-institutionalized US children and adults, aged ≥2 years. Results From 2003 to 2012, the proportion of the population who reported using salt ‘very often’ declined; from 18 % to 12 % for use at the table (P < 0·01) and from 42 % to 37 % during home cooking (P < 0·02). While one-third of the population reported never adding salt at the table, most used it during home cooking/preparation (93 %). Use of discretionary salt was least commonly reported among young children and older adults and demographic and health subgroups at risk of CVD. Conclusions While most people reported using salt during home cooking/preparation, a minority reported use at the table. Reported ‘very often’ discretionary salt use has declined. That discretionary salt use is less common among those at risk of CVD suggests awareness of messages to limit Na intake. PMID:26979532

Preparation of Ti3C2 and Ti2C MXenes by fluoride salts etching and methane adsorptive properties

NASA Astrophysics Data System (ADS)

Liu, Fanfan; Zhou, Aiguo; Chen, Jinfeng; Jia, Jin; Zhou, Weijia; Wang, Libo; Hu, Qianku

2017-09-01

Here we reported the preparation of Ti3C2 MXene and Ti2C MXene by etching Ti3AlC2 and Ti2AlC with various fluoride salts in hydrochloric acid (HCl), including lithium fluoride (LiF), sodium fluoride (NaF), potassium fluoride (KF), and ammonium fluoride (NH4F). As-prepared Ti2C was further delaminated by urea, dimethylsulfoxide or ammonium hydroxide. Based on theoretical calculation and XPS results, the type of positive ions (Li+, Na+, K+, or NH4+) in etchant solution affect the surface structure of prepared MXene, which, in turn, affects the methane adsorption properties of MXene. The highest methane adsorption capacity is 8.5 cm3/g for Ti3C2 and 11.6 cm3/g for Ti2C. MXenes made from LiF and NH4F can absorb methane under high pressure and can keep methane under normal pressure, these MXenes may have important application on capturing methane or other hazardous gas molecules. MXenes made from NaF and KF can absorb methane under high pressure and release methane under low pressure. They can have important application in the adsorb storage of nature gas.

Diclofenac salts, part 6: release from lipid microspheres.

PubMed

Fini, Adamo; Cavallari, Cristina; Rabasco Alvarez, Antonio M; Rodriguez, Marisa Gonzalez

2011-08-01

The release of diclofenac (20%, w/w) was studied from lipidic solid dispersions using three different chemical forms (acid, sodium salt, and pyrrolidine ethanol salt) and two different lipid carriers (Compritol 888 ATO or Carnauba wax) either free or together with varying amounts (10%-30%, w/w) of stearic acid. Microspheres were prepared by ultrasound-assisted atomization of the molten dispersions and analyzed by scanning electron microscopy, differential scanning calorimetry, and hot stage microscopy. The effects of different formulations on the resulting drug release profiles as a function of pH were studied and the results were discussed. The formulation of the 18 systems and the chemical form of the drug were found to strongly affect the mode of the drug release. The solubility of the chemical forms in the lipid mixture is in the following order: pyrrolidine ethanol salt ≫ acid > sodium salt (according to the solubility parameters), and the nature of the systems thus obtained ranges from a matrix, for mutually soluble drug/carrier pairs, to a microcapsule, for pairs wherein mutual solubility is poor. Drug release from microspheres prepared by pure lipids was primarily controlled by diffusion, whereas the release from microspheres containing stearic acid was diffusion/erosion controlled at pH 7.4. Copyright © 2011 Wiley-Liss, Inc.

Boric ester-type molten salt via dehydrocoupling reaction.

PubMed

Matsumi, Noriyoshi; Toyota, Yoshiyuki; Joshi, Prerna; Puneet, Puhup; Vedarajan, Raman; Takekawa, Toshihiro

2014-11-14

Novel boric ester-type molten salt was prepared using 1-(2-hydroxyethyl)-3-methylimidazolium chloride as a key starting material. After an ion exchange reaction of 1-(2-hydroxyethyl)-3-methylimidazolium chloride with lithium (bis-(trifluoromethanesulfonyl) imide) (LiNTf2), the resulting 1-(2-hydroxyethyl)-3-methylimidazolium NTf2 was reacted with 9-borabicyclo[3.3.1]nonane (9-BBN) to give the desired boric ester-type molten salt in a moderate yield. The structure of the boric ester-type molten salt was supported by 1H-, 13C-, 11B- and 19F-NMR spectra. In the presence of two different kinds of lithium salts, the matrices showed an ionic conductivity in the range of 1.1 × 10⁻⁴-1.6 × 10⁻⁵ S cm⁻¹ at 51 °C. This was higher than other organoboron molten salts ever reported.

Boric Ester-Type Molten Salt via Dehydrocoupling Reaction

PubMed Central

Matsumi, Noriyoshi; Toyota, Yoshiyuki; Joshi, Prerna; Puneet, Puhup; Vedarajan, Raman; Takekawa, Toshihiro

2014-01-01

Novel boric ester-type molten salt was prepared using 1-(2-hydroxyethyl)-3-methylimidazolium chloride as a key starting material. After an ion exchange reaction of 1-(2-hydroxyethyl)-3-methylimidazolium chloride with lithium (bis-(trifluoromethanesulfonyl) imide) (LiNTf2), the resulting 1-(2-hydroxyethyl)-3-methylimidazolium NTf2 was reacted with 9-borabicyclo[3.3.1]nonane (9-BBN) to give the desired boric ester-type molten salt in a moderate yield. The structure of the boric ester-type molten salt was supported by 1H-, 13C-, 11B- and 19F-NMR spectra. In the presence of two different kinds of lithium salts, the matrices showed an ionic conductivity in the range of 1.1 × 10−4–1.6 × 10−5 S cm−1 at 51 °C. This was higher than other organoboron molten salts ever reported. PMID:25405738

High-efficiency preparation of poly(2-methacryloyloxyethyl phosphorylcholine) grafting layer on poly(ether ether ketone) by photoinduced and self-initiated graft polymerization in an aqueous solution in the presence of inorganic salt additives.

PubMed

Shiojima, Taro; Inoue, Yuuki; Kyomoto, Masayuki; Ishihara, Kazuhiko

2016-08-01

A highly efficient methodology for preparing a poly(2-methacryloyloxyethyl phosphorylcholine) (PMPC) layer on the surface of poly(ether ether ketone) (PEEK) was examined by photoinduced and self-initiated graft polymerization. To enhance the polymerization rate, we demonstrated the effects of inorganic salt additives in the feed monomer solution on thickness of grafted PMPC layer. Photoinduced polymerization occurred and the PMPC graft layer was successfully formed on the PEEK surface, regardless of inorganic salt additives. Moreover, it was clearly observed that the addition of inorganic salt enhanced the grafting thickness of PMPC layer on the surface even when the photoirradiation time was shortened. The addition of inorganic salt additives in the feed monomer solution enhanced the polymerization rate of MPC and resulted in thicker PMPC layers. In particular, we evaluated the effect of NaCl concentration and how this affected the polymerization rate and layer thickness. We considered that this phenomenon was due to the hydration of ions in the feed monomer solution and subsequent apparent increase in the MPC concentration. A PMPC layer with over 100-nm-thick, which was prepared by 5-min photoirradiation in 2.5mol/L inorganic salt aqueous solution, showed good wettability and protein adsorption resistance compared to that of untreated PEEK. Hence, we concluded that the addition of NaCl into the MPC feed solution would be a convenient and efficient method for preparing a graft layer on PEEK. Photoinduced and self-initiated graft polymerization on the PEEK surface is one of the several methodologies available for functionalization. However, in comparison with free-radical polymerization, the efficiency of polymerization at the solid-liquid interface is limited. Enhancement of the polymerization rate for grafting could solve the problem. In this study, we observed the acceleration of the polymerization rate of MPC in an aqueous solution by the addition of inorganic

Stability of Drugs of Abuse in Urine Samples at Room Temperature by Use of a Salts Mixture.

PubMed

Pellegrini, Manuela; Graziano, Silvia; Mastrobattista, Luisa; Minutillo, Adele; Busardo, Francesco Paolo; Scarsella, Gianfranco

2017-01-01

It has long been recognized that ensuring analyte stability is of crucial importance in the use of any quantitative bioanalytical method. As analyses are usually not performed directly after collection of the biological samples, but after these have been processed and stored, it is essential that analyte stability can be maintained at storage conditions to ensure that the obtained concentration results adequately reflect those directly after sampling. The conservation of urine samples in refrigerated/ frozen conditions is strongly recommended; but not always feasible. The aim of this study was to assess the stability of some well-known drugs of abuse methamphetamine (MA), 11-nor-9-carboxy-Δ9- tetrahydrocannabinol (THC-COOH), benzoylecgonine (BE), and morphine (MOR) in urine samples kept at room temperature by adding a salt mixture (sodium citrate, sodium ascorbate, borax). Two different urine samples were prepared with and without salt mixture, stored at room temperature and then analyzed by gas chromatography-mass spectrometry at 0, 1, 7, 15, and 30 days after collection/preparation to look for eventual analyte degradation. Methamphetamine showed no significant changes with respect to the time of collection/ preparation (T0) up to 7 days later (T7), with or without salt mixture addiction. Then a significant degradation occurred in both salted and non salted urine. BE decrease was observed starting from day 1 after sample collection in salted and not salted samples, respectively. Salt addition seemed to reduce at least the initial BE degradation, with a significant difference (p<0.001) at 7 and 15 days of storage. However, the degradation was not more prevented in salted samples at 30 days of storage. A 20% decrease of MOR concentration was observed starting from day 1 after collection/preparation, both in salted and not salted samples with no subsequent decrease. With regard to THCCOOH, a significant decrease was observed starting from 7 days after collection/preparation

Polymeric salt bridges for conducting electric current in microfluidic devices

DOEpatents

Shepodd, Timothy J [Livermore, CA; Tichenor, Mark S [San Diego, CA; Artau, Alexander [Humacao, PR

2009-11-17

A "cast-in-place" monolithic microporous polymer salt bridge for conducting electrical current in microfluidic devices, and methods for manufacture thereof is disclosed. Polymeric salt bridges are formed in place in capillaries or microchannels. Formulations are prepared with monomer, suitable cross-linkers, solvent, and a thermal or radiation responsive initiator. The formulation is placed in a desired location and then suitable radiation such as UV light is used to polymerize the salt bridge within a desired structural location. Embodiments are provided wherein the polymeric salt bridges have sufficient porosity to allow ionic migration without bulk flow of solvents therethrough. The salt bridges form barriers that seal against fluid pressures in excess of 5000 pounds per square inch. The salt bridges can be formulated for carriage of suitable amperage at a desired voltage, and thus microfluidic devices using such salt bridges can be specifically constructed to meet selected analytical requirements.

Synthesis and characterization of a helicene-based imidazolium salt and its application in organic molecular electronics.

PubMed

Storch, Jan; Zadny, Jaroslav; Strasak, Tomas; Kubala, Martin; Sykora, Jan; Dusek, Michal; Cirkva, Vladimir; Matejka, Pavel; Krbal, Milos; Vacek, Jan

2015-02-02

Herein we demonstrate the synthesis of a helicene-based imidazolium salt. The salt was prepared by starting from racemic 2-methyl[6]helicene, which undergoes radical bromination to yield 2-(bromomethyl)[6]helicene. Subsequent treatment with 1-butylimidazole leads to the corresponding salt 1-butyl-3-(2-methyl[6]helicenyl)-imidazolium bromide. The prepared salt was subsequently characterized by using NMR spectroscopy and X-ray analysis, various optical spectrometric techniques, and computational chemistry tools. Finally, the imidazolium salt was immobilized onto a SiO2 substrate as a crystalline or amorphous deposit. The deposited layers were used for the development of organic molecular semiconductor devices and the construction of a fully reversible humidity sensor. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Structure-activity relationship for hydrophobic salts as viscosity-lowering excipients for concentrated solutions of monoclonal antibodies.

PubMed

Guo, Zheng; Chen, Alvin; Nassar, Roger A; Helk, Bernhard; Mueller, Claudia; Tang, Yu; Gupta, Kapil; Klibanov, Alexander M

2012-11-01

To discover, elucidate the structure-activity relationship (SAR), and explore the mechanism of action of excipients able to drastically lower the viscosities of concentrated aqueous solutions of humanized monoclonal antibodies (MAbs). Salts prepared from hydrophobic cations and anions were dissolved into humanized MAbs solutions. Viscosities of the resulting solutions were measured as a function of the nature and concentration of the salts and MAbs. Even at moderate concentrations, some of the salts prepared herein were found to reduce over 10-fold the viscosities of concentrated aqueous solutions of several MAbs at room temperature. To be potent viscosity-lowering excipients, the ionic constituents of the salts must be hydrophobic, bulky, and aliphatic. A mechanistic hypothesis explaining the observed salt effects on MAb solutions' viscosities was proposed and verified.

Preparation and structural characterization of zwitterionic surfactant intercalated into NiZn-layered hydroxide salts

NASA Astrophysics Data System (ADS)

Liu, Jiexiang; Wang, Jianlong; Zhang, Xiaoguang; Fang, Binbin; Hu, Pan; Zhao, Xuyang

2015-10-01

Three zwitterionic surfactants, dodecyl dimethyl carboxylbetaine (DCB), dodecyl dimethyl sulfobetaine (DSB) and N-dodecyl-β-aminoprpionate (DAP), intercalated into NiZn-layered hydroxide salts (NZL-DCB, NZL-DSB and NZL-DAP) were synthesized by the coprecipitation method. The effect of surfactant content, pH, temperature and time of hydrothermal treatment on preparation was investigated and discussed. The NZL-DCB, NZL-DSB and NZL-DAP were characterized by powder X-ray diffraction (PXRD), Fourier transform infrared spectroscopy (FTIR), and thermogravimetry analysis and differential thermal analysis (TGA/DTA). The results showed that basal spacings of NZL-DCB, NZL-DSB and NZL-DAP were around 3.45, 3.68 and 3.94 nm, respectively. DCB, DSB and DAP probably form an overlapped bilayer in the gallery. TGA/DTA data indicated that NZL-DCB, NZL-DSB and NZL-DAP displayed three loss weight stages: loss of adsorbed and structural water, dehydroxylation of matrix and decomposition of nitrate ions, decomposition and combustion of surfactants. Furthermore, chemical analysis data, BET surface area and scanning electron microscopic (SEM) were also measured and analyzed.

[Food processing industry--the salt shock to the consumers].

PubMed

Doko Jelinić, Jagoda; Nola, Iskra Alexandra; Andabaka, Damir

2010-05-01

Industrial food production and processing is necessarily connected with the use of salt. Salt or sodium chloride is used as a preservative, spice, agent for color maintenance, texture, and to regulate fermentation by stopping the growth of bacteria, yeast and mold. Besides kitchen salt, other types of salt that also contain sodium are used in various technological processes in food preparing industry. Most of the "hidden" salt, 70%-75%, can be brought to the body by using industrial food, which, unfortunately, has been increasingly used due to the modern way of life. Bread and bakery products, meat products, various sauces, dried fish, various types of cheese, fast food, conserved vegetables, ready-made soups and food additives are the most common industrial foods rich in sodium. Many actions have been taken all over the world to restrict salt consumption. The World Health Organization recommends the upper limit of salt input of 5 g per day. These actions appeal to food industry to reduce the proportion of salt in their products. Besides lower salt addition during manufacture, food industry can use salt substitutes, in particular potassium chloride (KCl), in combination with additives that can mask the absence of salt, and flavor intensifiers that also enhance the product salinity. However, food industry is still quite resistant to reducing salt in their products for fear from losing profits.

Formulation and method for preparing gels comprising hydrous aluminum oxide

DOEpatents

Collins, Jack L.

2014-06-17

Formulations useful for preparing hydrous aluminum oxide gels contain a metal salt including aluminum, an organic base, and a complexing agent. Methods for preparing gels containing hydrous aluminum oxide include heating a formulation to a temperature sufficient to induce gel formation, where the formulation contains a metal salt including aluminum, an organic base, and a complexing agent.

Formulation and method for preparing gels comprising hydrous cerium oxide

DOEpatents

Collins, Jack L; Chi, Anthony

2013-05-07

Formulations useful for preparing hydrous cerium oxide gels contain a metal salt including cerium, an organic base, and a complexing agent. Methods for preparing gels containing hydrous cerium oxide include heating a formulation to a temperature sufficient to induce gel formation, where the formulation contains a metal salt including cerium, an organic base, and a complexing agent.

Preparation of ceramic materials using liquid metal carboxylate precursors

DOE Office of Scientific and Technical Information (OSTI.GOV)

Walker, E.H.; Apblett, A.W.

We have recently discovered a novel class of metal carboxylates which are liquids at room temperature. These metal salts bear polyether organic residues and their physical properties make them highly conducive to the preparation of ceramic films and fibers. Furthermore, the liquid salts are excellent solvents for other metal salts such as nitrates. The resultant solutions are readily converted upon pyrolysis to multi-metallic oxide phases at fairly low temperatures due to the high homogeneity of the cation distribution in the liquid. The preparation of a variety of aluminum, titanium, and iron-containing ceramics in this manner will be reported.

Acemetacin cocrystals and salts: structure solution from powder X-ray data and form selection of the piperazine salt

PubMed Central

Sanphui, Palash; Bolla, Geetha; Nangia, Ashwini; Chernyshev, Vladimir

2014-01-01

Acemetacin (ACM) is a non-steroidal anti-inflammatory drug (NSAID), which causes reduced gastric damage compared with indomethacin. However, acemetacin has a tendency to form a less soluble hydrate in the aqueous medium. We noted difficulties in the preparation of cocrystals and salts of acemetacin by mechanochemical methods, because this drug tends to form a hydrate during any kind of solution-based processing. With the objective to discover a solid form of acemetacin that is stable in the aqueous medium, binary adducts were prepared by the melt method to avoid hydration. The coformers/salt formers reported are pyridine carboxamides [nicotinamide (NAM), isonicotinamide (INA), and picolinamide (PAM)], caprolactam (CPR), p-aminobenzoic acid (PABA), and piperazine (PPZ). The structures of an ACM–INA cocrystal and a binary adduct ACM–PABA were solved using single-crystal X-ray diffraction. Other ACM cocrystals, ACM–PAM and ACM–CPR, and the piperazine salt ACM–PPZ were solved from high-resolution powder X-ray diffraction data. The ACM–INA cocrystal is sustained by the acid⋯pyridine heterosynthon and N—H⋯O catemer hydrogen bonds involving the amide group. The acid⋯amide heterosynthon is present in the ACM–PAM cocrystal, while ACM–CPR contains carboxamide dimers of caprolactam along with acid–carbonyl (ACM) hydrogen bonds. The cocrystals ACM–INA, ACM–PAM and ACM–CPR are three-dimensional isostructural. The carboxyl⋯carboxyl synthon in ACM–PABA posed difficulty in assigning the position of the H atom, which may indicate proton disorder. In terms of stability, the salts were found to be relatively stable in pH 7 buffer medium over 24 h, but the cocrystals dissociated to give ACM hydrate during the same time period. The ACM–PPZ salt and ACM–nicotinamide cocrystal dissolve five times faster than the stable hydrate form, whereas the ACM–PABA adduct has 2.5 times faster dissolution rate. The pharmaceutically acceptable piperazine

Acemetacin cocrystals and salts: structure solution from powder X-ray data and form selection of the piperazine salt.

PubMed

Sanphui, Palash; Bolla, Geetha; Nangia, Ashwini; Chernyshev, Vladimir

2014-03-01

Acemetacin (ACM) is a non-steroidal anti-inflammatory drug (NSAID), which causes reduced gastric damage compared with indomethacin. However, acemetacin has a tendency to form a less soluble hydrate in the aqueous medium. We noted difficulties in the preparation of cocrystals and salts of acemetacin by mechanochemical methods, because this drug tends to form a hydrate during any kind of solution-based processing. With the objective to discover a solid form of acemetacin that is stable in the aqueous medium, binary adducts were prepared by the melt method to avoid hydration. The coformers/salt formers reported are pyridine carboxamides [nicotinamide (NAM), isonicotinamide (INA), and picolinamide (PAM)], caprolactam (CPR), p-aminobenzoic acid (PABA), and piperazine (PPZ). The structures of an ACM-INA cocrystal and a binary adduct ACM-PABA were solved using single-crystal X-ray diffraction. Other ACM cocrystals, ACM-PAM and ACM-CPR, and the piperazine salt ACM-PPZ were solved from high-resolution powder X-ray diffraction data. The ACM-INA cocrystal is sustained by the acid⋯pyridine heterosynthon and N-H⋯O catemer hydrogen bonds involving the amide group. The acid⋯amide heterosynthon is present in the ACM-PAM cocrystal, while ACM-CPR contains carboxamide dimers of caprolactam along with acid-carbonyl (ACM) hydrogen bonds. The cocrystals ACM-INA, ACM-PAM and ACM-CPR are three-dimensional isostructural. The carboxyl⋯carboxyl synthon in ACM-PABA posed difficulty in assigning the position of the H atom, which may indicate proton disorder. In terms of stability, the salts were found to be relatively stable in pH 7 buffer medium over 24 h, but the cocrystals dissociated to give ACM hydrate during the same time period. The ACM-PPZ salt and ACM-nicotinamide cocrystal dissolve five times faster than the stable hydrate form, whereas the ACM-PABA adduct has 2.5 times faster dissolution rate. The pharmaceutically acceptable piperazine salt of acemetacin exhibits superior

Mind your salts: when the inactive constituent isn't.

PubMed

Neubig, Richard R

2010-10-01

Many pharmacological agents include "inactive" constituents that are used to alter the solubility, stability, or pharmaceutical properties of a drug. These "salts" are often ignored, and the "active ingredient" gets all of the attention. Pamoic acid (4-[(3-carboxy-2-hydroxynaphthalen-1-yl)methyl]-3-hydroxynaphthalene-2-carboxylic acid) has been used in formulations of several drugs as pamoate salts. This Perspective highlights an Accelerated Communication in this issue (p. 560) that identifies pamoic acid as a potent activator of the orphan G protein-coupled receptor GPR35. This effect may contribute to the pharmacological actions of some agents that are prepared as pamoate salts. Thus, pharmacologists, regulators, and clinicians should "mind their salts" in considering differences among supposedly equivalent agents.

Toxicological profile for o-phenylphenol and its sodium salt.

PubMed

Stouten, H

1998-01-01

As part of a health-hazard survey on the health risk of hospital cleaning workers from exposure to Lyorthol, a hazard assessment of o-phenylphenol (and its sodium salt), one of the constituents of Lyorthol, has been prepared. In this paper, the physical and chemical characteristics, kinetics and effects of o-phenylphenol and its sodium salt are described and discussed, and an overall, summarizing hazard evaluation is presented.

Formulation and method for preparing gels comprising hydrous hafnium oxide

DOEpatents

Collins, Jack L; Hunt, Rodney D; Montgomery, Frederick C

2013-08-06

Formulations useful for preparing hydrous hafnium oxide gels contain a metal salt including hafnium, an acid, an organic base, and a complexing agent. Methods for preparing gels containing hydrous hafnium oxide include heating a formulation to a temperature sufficient to induce gel formation, where the formulation contains a metal salt including hafnium, an acid, an organic base, and a complexing agent.

Salt

USGS Publications Warehouse

Franson, J.C.; Friend, M.

1999-01-01

Animals become victims of salt poisoning or toxicosis when toxic levels of sodium and chloride accumulate in the blood after they ingest large amounts of salt or, in some species, are deprived of water. For birds, salt sources may include saline water and road salt.Normally, the salt glands of birds (Fig. 47.1) excrete sodium and chloride to maintain the proper physiologic chemical balance. However, when there has been insufficient time for acclimation of the salt gland to the saline environment, or when salt gland function is compromised by exposure to certain pesticides or oil, the electrolyte balance of the blood may be upset by the excess sodium and chloride, resulting in toxicosis. Salt accumulation on the outside of the body, or salt encrustation, is a greater problem for waterbirds that use very saline waters than is salt toxicosis. Salt encrustation can lead to exertion, acute muscle degeneration, and eventual drowning during the struggle to escape entrapment.

The reaction of Grignard reagents with Bunte salts: a thiol-free synthesis of sulfides.

PubMed

Reeves, Jonathan T; Camara, Kaddy; Han, Zhengxu S; Xu, Yibo; Lee, Heewon; Busacca, Carl A; Senanayake, Chris H

2014-02-21

S-Alkyl, S-aryl, and S-vinyl thiosulfate sodium salts (Bunte salts) react with Grignard reagents to give sulfides in good yields. The S-alkyl Bunte salts are prepared from odorless sodium thiosulfate by an SN2 reaction with alkyl halides. A Cu-catalyzed coupling of sodium thiosulfate with aryl and vinyl halides was developed to access S-aryl and S-vinyl Bunte salts. The reaction is amenable to a broad structural array of Bunte salts and Grignard reagents. Importantly, this route to sulfides avoids the use of malodorous thiol starting materials or byproducts.

Method of preparing sodalite from chloride salt occluded zeolite

DOEpatents

Lewis, Michele A.; Pereira, Candido

1997-01-01

A method for immobilizing waste chloride salts containing radionuclides and hazardous nuclear material for permanent disposal starting with a substantially dry zeolite and sufficient glass to form leach resistant sodalite with occluded radionuclides and hazardous nuclear material. The zeolite and glass are heated to a temperature up to about 1000.degree. K. to convert the zeolite to sodalite and thereafter maintained at a pressure and temperature sufficient to form a sodalite product near theoretical density. Pressure is used on the formed sodalite to produce the required density.

Polyimide amic acid salts and polyimide membranes formed therefrom

DOEpatents

Ding, Yong; Bikson, Benjamin; Nelson, Joyce Katz; Macheras, James Timothy

2004-04-06

The invention relates to preparation and uses of novel polymeric materials, polyimide amic acid salts (PIAAS). The use of these materials for the fabrication of fluid separation membranes is further disclosed.

Phenomena Important in Molten Salt Reactor Simulations

DOE Office of Scientific and Technical Information (OSTI.GOV)

Diamond, David J.; Brown, Nicholas R.; Denning, Richard

The U.S. Nuclear Regulatory Commission (NRC) is preparing for the future licensing of advanced reactors that will be very different from current light water reactors. Part of the NRC preparation strategy is to identify the simulation tools that will be used for confirmatory safety analysis of normal operation and abnormal situations in those reactors. This report advances that strategy for reactors that will use molten salts (MSRs). This includes reactors with the fuel within the salt as well as reactors using solid fuel. Although both types are discussed in this report, the emphasis is on those reactors with liquid fuelmore » because of the perception that solid-fuel MSRs will be significantly easier to simulate. These liquid-fuel reactors include thermal and fast neutron spectrum alternatives. The specific designs discussed in the report are a subset of many designs being considered in the U.S. and elsewhere but they are considered the most likely to submit information to the NRC in the near future. The objective herein, is to understand the design of proposed molten salt reactors, how they will operate under normal or transient/accident conditions, and what will be the corresponding modeling needs of simulation tools that consider neutronics, heat transfer, fluid dynamics, and material composition changes in the molten salt. These tools will enable the NRC to eventually carry out confirmatory analyses that examine the validity and accuracy of applicant’s calculations and help determine the margin of safety in plant design.« less

Method of preparing sodalite from chloride salt occluded zeolite

DOEpatents

Lewis, M.A.; Pereira, C.

1997-03-18

A method is described for immobilizing waste chloride salts containing radionuclides and hazardous nuclear material for permanent disposal starting with a substantially dry zeolite and sufficient glass to form leach resistant sodalite with occluded radionuclides and hazardous nuclear material. The zeolite and glass are heated to a temperature up to about 1000 K to convert the zeolite to sodalite and thereafter maintained at a pressure and temperature sufficient to form a sodalite product near theoretical density. Pressure is used on the formed sodalite to produce the required density.

Rotating cathode device for molten salt bath

NASA Astrophysics Data System (ADS)

1983-11-01

The invention relates to a rotating cathode device for molten salt baths used to prepare metallic titanium or aluminum and the like by electrolysis of molten salts. The rotating cathode device is described. It is a cyclindrical cathode mounted on a rotating spindle, made of a lightweight material and mounted in such a way as to avoid thermal strain between the rotational shaft and the cylindrical cathode. At least one of the upper and lower ends of the cylindrical cathode are closed by a cap and a seal consisting of an inorganic fiber composite in the area between the cap and the cathode.

Synthesis of acid addition salt of delta-aminolevulinic acid from 5-bromo levulinic acid esters

DOEpatents

Moens, Luc

2003-06-24

A process of preparing an acid addition salt of delta-aminolevulinc acid comprising: a) dissolving a lower alkyl 5-bromolevulinate and hexamethylenetetramine in a solvent selected from the group consisting of water, ethyl acetate, chloroform, acetone, ethanol, tetrahydrofuran and acetonitrile, to form a quaternary ammonium salt of the lower alkyl 5-bromolevulinate; and b) hydrolyzing the quaternary ammonium salt with an inorganic acid to form an acid addition salt of delta-aminolevulinic acid.

Salt budget for West Pond, Utah, April 1987 to June 1989

USGS Publications Warehouse

Wold, S.R.; Waddell, K.M.

1994-01-01

During operation of the West Desert pumping project, April 10. 1987, to June 30, 1989, data were collected as part of a monitoring program to evaluate the effects of pumping brine from Great Salt Lake into West Pond in northern Utah. The removal of brine from Great Sail was part of an effort to lower the level of Great Salt Lake when the water level was at a high in 1986. These data were used to prepare a salt budget that indicates about 695 million tons of salt or about 14.2 percent of salt contained in Great Salt Lake was pumped into West Pond. Of the 695 million tons of salt pumped into West Pond, 315 million tons (45 percent) were dissolved in West Pond, 71 million tons (10.2 percent) formed a salt crust at the bottom of the pond, 10 million tons (1.4 percent) infiltrated the subsurface areas inundated by storage in the pond, 88 million tons (12.7 percent) were withdrawn by American Magnesium Corporation, and 123 million tons (17.7 percent) discharged from the pond through the Newfoundland weir. About 88 million tons (13 percent) of the salt pumped from the lake could not be accounted for in the salt budget. About 94 million tons of salt (1.9 percent of the total salt in Great Salt Lake) flowed back to Great Salt Lake.

The Preparation and Reaction of Phenyl-Substituted Pyrylium and Pyridinium Salts.

ERIC Educational Resources Information Center

Awartani, Radi; And Others

1986-01-01

Describes this reaction sequence involving reactivity and synthesis of heterocycles: (1) synthesis of 2,4,6-triphenylpyrylium tetrafluoroborate, II; (2) its reaction with nucleophiles; (3) reaction of pyrylium salt II with a primary amine (benzylamine, p-methoxybenzylamine, and furfurylamine) to form the N-substituted-2,4,6-triphenylpyridinium…

Development of the salt-reduction and efficacy-maintenance program in Indonesia.

PubMed

Irwan, Andi Masyitha; Kato, Mayumi; Kitaoka, Kazuyo; Ueno, Eiichi; Tsujiguchi, Hiromasa; Shogenji, Miho

2016-12-01

We conducted a randomized, controlled trial to examine the effects of a salt-reduction and efficacy-maintenance program on the improvement and maintenance of self-care and self-efficacy in reducing the salt intake of older people with high blood pressure. A total of 51 participants with hypertension/prehypertension in Indonesia were randomly assigned to a control group or one of two intervention groups: salt-reduction training or salt-reduction and efficacy-maintenance. The salt-reduction and efficacy-maintenance group received educational training and a maintenance meeting; the participants' knowledge, attitudes, self-care practices, and self-efficacy significantly improved after training and were maintained after the maintenance meeting. Participants in the salt-reduction training group showed significant effects for the same variables; however, their food salt concentrations rebounded after the maintenance meeting. No significant improvement was found in the control group. The salt-reduction and efficacy-maintenance group participants reported positive effects of salt reduction and different practices based on who prepared their meals. The salt-reduction and efficacy-maintenance group program was effective in improving and maintaining knowledge, attitudes, and self-efficacy of salt-reduction practices and could be applied with community-dwelling older people with high blood pressure. © 2016 John Wiley & Sons Australia, Ltd.

Extraction, scrub, and strip test results for the solvent transfer to salt waste processing facility

DOE Office of Scientific and Technical Information (OSTI.GOV)

Peters, T.

The Savannah River National Laboratory (SRNL) prepared approximately 240 gallons of Caustic-Side Solvent Extraction (CSSX) solvent for use at the Salt Waste Processing Facility (SWPF). An Extraction, Scrub, and Strip (ESS) test was performed on a sample of the prepared solvent using a salt solution prepared by Parsons to determine cesium distribution ratios (D(Cs)), and cesium concentration in the strip effluent (SE) and decontaminated salt solution (DSS) streams. This data will be used by Parsons to help qualify the solvent for use at the SWPF. The ESS test showed acceptable performance of the solvent for extraction, scrub, and strip operations.more » The extraction D(Cs) measured 15.5, exceeding the required value of 8. This value is consistent with results from previous ESS tests using similar solvent formulations. Similarly, scrub and strip cesium distribution ratios fell within acceptable ranges.« less

Preparation of Al-Si Master Alloy by Electrochemical Reduction of Volcanic Rock in Cryolite Molten Salt

NASA Astrophysics Data System (ADS)

Liu, Aimin; Shi, Zhongning; Xu, Junli; Hu, Xianwei; Gao, Bingliang; Wang, Zhaowen

2016-06-01

Volcanic rock found in the Longgang Volcano Group in Jilin Province of China has properties essentially similar to Apollo lunar soils and previously prepared lunar soil simulants, such as Johnson Space Center Lunar simulant and Minnesota Lunar simulant. In this study, an electrochemical method of preparation of Al-Si master alloy was investigated in 52.7 wt.%NaF-47.3 wt.%AlF3 melt adding 5 wt.% volcanic rock at 1233 K. The cathodic electrochemical process was studied by cyclic voltammetry, and the results showed that the cathodic reduction of Si(IV) is a two-step reversible diffusion-controlled reaction. Si(IV) is reduced to Si(II) by two electron transfers at -1.05 V versus platinum quasi-reference electrode in 52.7 wt.%NaF-47.3 wt.%AlF3 molten salt adding 5 wt.% volcanic rock, while the reduction peak at -1.18 V was the co-deposition of aluminum and silicon. In addition, the cathodic product obtained by galvanostatic electrolysis for 4 h was analyzed by means of x-ray diffraction, x-ray fluorescence, scanning electron microscopy and energy dispersive spectrometry. The results showed that the phase compositions of the products are Al, Si, Al5FeSi, and Al3.21Si0.47, while the components are 90.5 wt.% aluminum, 4.4 wt.% silicon, 1.9 wt.% iron, and 0.2 wt.% titanium.

Starch-lipid complexes: Interesting material and applications from amylose-fatty acid salt inclusion complexes

USDA-ARS?s Scientific Manuscript database

Aqueous slurries of high amylose starch can be steam jet cooked and blended with aqueous solutions of fatty acid salts to generate materials that contain inclusion complexes between amylose and the fatty acid salt. These complexes are simply prepared on large scale using commercially available steam...

New promising lithium malonatoborate salts for high voltage lithium ion batteries

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sun, Xiao -Guang; Wan, Shun; Guang, Hong Yu

Here, three new lithium salts, lithium difluoro-2-methyl-2-fluoromalonaoborate (LiDFMFMB), lithium difluoro-2-ethyl-2-fluoromalonaoborate (LiDFEFMB), and lithium difluoro-2-propyl-2-fluoro malonaoborate (LiDFPFMB), have been synthesized and evaluated for application in lithium ion batteries. These new salts are soluble in a mixture of ethylene carbonate (EC) and ethyl methyl carbonate (EMC) (1:2 by wt.) and 1.0 M salt solutions can be easily prepared. The ionic conductivities of these new salts are close to those of LiBF 4 and LiPF 6. Cyclic voltammograms reveal that these new salt based electrolytes can passivate both natural graphite and high voltage spinel LiNi 0.5Mn 1.5O 4 (LNMO) to form effective solidmore » electrolyte interphases (SEIs). In addition, these new salts based electrolytes exhibit good cycling stability with high coulombic efficiencies in both LiNi 0.5Mn 1.5O 4 and graphite based half-cells and full cells.« less

New promising lithium malonatoborate salts for high voltage lithium ion batteries

DOE PAGES

Sun, Xiao -Guang; Wan, Shun; Guang, Hong Yu; ...

2016-12-01

Here, three new lithium salts, lithium difluoro-2-methyl-2-fluoromalonaoborate (LiDFMFMB), lithium difluoro-2-ethyl-2-fluoromalonaoborate (LiDFEFMB), and lithium difluoro-2-propyl-2-fluoro malonaoborate (LiDFPFMB), have been synthesized and evaluated for application in lithium ion batteries. These new salts are soluble in a mixture of ethylene carbonate (EC) and ethyl methyl carbonate (EMC) (1:2 by wt.) and 1.0 M salt solutions can be easily prepared. The ionic conductivities of these new salts are close to those of LiBF 4 and LiPF 6. Cyclic voltammograms reveal that these new salt based electrolytes can passivate both natural graphite and high voltage spinel LiNi 0.5Mn 1.5O 4 (LNMO) to form effective solidmore » electrolyte interphases (SEIs). In addition, these new salts based electrolytes exhibit good cycling stability with high coulombic efficiencies in both LiNi 0.5Mn 1.5O 4 and graphite based half-cells and full cells.« less

Impact of the counterion on the solubility and physicochemical properties of salts of carboxylic acid drugs.

PubMed

David, S E; Timmins, P; Conway, B R

2012-01-01

Salt formation is a widely used approach to improve the physicochemical and solid state properties of an active pharmaceutical ingredient. In order to better understand the relationships between the active drug, the selected counterion and the resultant salt form, crystalline salts were formed using four different carboxylic acid drugs and a closely related series of amine counterions. Thirty-six related crystalline salts were prepared, characterized and the relationship between solubility and dissolution behaviour and other properties of the salt and the counterion studied. Salts of four model acid drugs, gemfibrozil, flurbiprofen, ibuprofen and etodolac were prepared using the counterions butylamine, hexylamine, octylamine, benzylamine, cyclohexylamine, tert-butylamine, 2-amino-2-methylpropan-1-ol, 2-amino-2-methylpropan-1,3-diol and tris(hydroxymethyl)aminomethane. Salt formation was confirmed, the salts were characterized and their corresponding solubilities determined and rationalized with respect to the counterions' properties. The properties of the salt highly dependent on the nature of the counterion and, although there is considerable variation, some general conclusion can be drawn. For the alkyl amines series, increasing chain length leads to a reduction in solubility across all the acidic drugs studied and a reduction in melting point, thus contradicting simplistic relationships between solubility and melting point. Small, compact counterions consistently produce crystalline salts with high melting point accompanied with a modest improvement in solubility and the nature of hydrogen bonding between the ions has a major impact on the solubility.

SALT IN AYURVEDA I

PubMed Central

Mooss, N S

1987-01-01

In basic Ayurveda texts, Susruta, Caraka and Vagbhata, some quite specific Salts (Lavanam) have been described and their properties and actions are enumerated. By comparing those accounts with the present methods of preparation, conclusions have been made and evidently spurious methods are pointed out. The reported properties of Saindhava, Samudra, Vida, Sauvarcha, Romaka, Audbhida, Gutika, the Katu Group, Krsna and Pamsuja Lavanas are discussed in terms of their chemical constituents here and, thus, the authors establish its inter-connections. PMID:22557573

Mesocarbon microbead based graphite for spherical fuel element to inhibit the infiltration of liquid fluoride salt in molten salt reactor

NASA Astrophysics Data System (ADS)

Zhong, Yajuan; Zhang, Junpeng; Lin, Jun; Xu, Liujun; Zhang, Feng; Xu, Hongxia; Chen, Yu; Jiang, Haitao; Li, Ziwei; Zhu, Zhiyong; Guo, Quangui

2017-07-01

Mesocarbon microbeads (MCMB) and quasi-isostatic pressing method were used to prepare MCMB based graphite (MG) for spherical fuel element to inhibit the infiltration of liquid fluoride salt in molten salt reactor (MSR). Characteristics of mercury infiltration and molten salt infiltration in MG were investigated and compared with A3-3 (graphite for spherical fuel element in high temperature gas cooled reactor) to identify the infiltration behaviors. The results indicated that MG had a low porosity about 14%, and an average pore diameter of 96 nm. Fluoride salt occupation of A3-3 (average pore diameter was 760 nm) was 10 wt% under 6.5 atm, whereas salt gain did not infiltrate in MG even up to 6.5 atm. It demonstrated that MG could inhibit the infiltration of liquid fluoride salt effectively. Coefficient of thermal expansion (CTE) of MG lies in 6.01 × 10-6 K-1 (α∥) and 6.15 × 10-6 K-1 (α⊥) at the temperature range of 25-700 °C. The anisotropy factor of MG calculated by CTE maintained below 1.02, which could meet the requirement of the spherical fuel element (below 1.30). The constant isotropic property of MG is beneficial for the integrity and safety of the graphite used in the spherical fuel element for a MSR.

The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India

PubMed Central

Johnson, Claire; Mohan, Sailesh; Rogers, Kris; Shivashankar, Roopa; Thout, Sudhir Raj; Gupta, Priti; He, Feng J.; MacGregor, Graham A.; Webster, Jacqui; Krishnan, Anand; Maulik, Pallab K.; Reddy, K. Srinath; Prabhakaran, Dorairaj; Neal, Bruce

2017-01-01

Consumer knowledge is understood to play a role in managing risk factors associated with cardiovascular disease and may be influenced by level of education. The association between population knowledge, behaviours and actual salt consumption was explored overall, and for more-educated compared to less-educated individuals. A cross-sectional survey was done in an age-and sex-stratified random sample of 1395 participants from urban and rural areas of North and South India. A single 24-h urine sample, participants’ physical measurements and questionnaire data were collected. The mean age of participants was 40 years, 47% were women and mean 24-h urinary salt excretion was 9.27 (8.87–9.69) g/day. Many participants reported favourable knowledge and behaviours to minimise risks related to salt. Several of these behaviours were associated with reduced salt intake—less use of salt while cooking, avoidance of snacks, namkeens, and avoidance of pickles (all p < 0.003). Mean salt intake was comparable in more-educated (9.21, 8.55–9.87 g/day) versus less-educated (9.34, 8.57–10.12 g/day) individuals (p = 0.82). There was no substantively different pattern of knowledge and behaviours between more-versus less-educated groups and no clear evidence that level of education influenced salt intake. Several consumer behaviours related to use of salt during food preparation and consumption of salty products were related to actual salt consumption and therefore appear to offer an opportunity for intervention. These would be a reasonable focus for a government-led education campaign targeting salt. PMID:28212309

The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India.

PubMed

Johnson, Claire; Mohan, Sailesh; Rogers, Kris; Shivashankar, Roopa; Thout, Sudhir Raj; Gupta, Priti; He, Feng J; MacGregor, Graham A; Webster, Jacqui; Krishnan, Anand; Maulik, Pallab K; Reddy, K Srinath; Prabhakaran, Dorairaj; Neal, Bruce

2017-02-16

Consumer knowledge is understood to play a role in managing risk factors associated with cardiovascular disease and may be influenced by level of education. The association between population knowledge, behaviours and actual salt consumption was explored overall, and for more-educated compared to less-educated individuals. A cross-sectional survey was done in an age-and sex-stratified random sample of 1395 participants from urban and rural areas of North and South India. A single 24-h urine sample, participants' physical measurements and questionnaire data were collected. The mean age of participants was 40 years, 47% were women and mean 24-h urinary salt excretion was 9.27 (8.87-9.69) g/day. Many participants reported favourable knowledge and behaviours to minimise risks related to salt. Several of these behaviours were associated with reduced salt intake-less use of salt while cooking, avoidance of snacks, namkeens, and avoidance of pickles (all p < 0.003). Mean salt intake was comparable in more-educated (9.21, 8.55-9.87 g/day) versus less-educated (9.34, 8.57-10.12 g/day) individuals ( p = 0.82). There was no substantively different pattern of knowledge and behaviours between more-versus less-educated groups and no clear evidence that level of education influenced salt intake. Several consumer behaviours related to use of salt during food preparation and consumption of salty products were related to actual salt consumption and therefore appear to offer an opportunity for intervention. These would be a reasonable focus for a government-led education campaign targeting salt.

Preparation and Characterization of Natural Rubber/Organophilic Clay Nanocomposites

NASA Astrophysics Data System (ADS)

Gonzales-Fernandes, M.; Esper, F. J.; Silva-Valenzuela, M. G.; Martín-Cortés, G. R.; Valenzuela-Diaz, F. R.; Wiebeck, H.

Natural rubber/organophilic clay nanocomposites were prepared and characterized. A brown bentonite from Paraiba's State, Brazil was modified with a sodium salt and treated with quaternary ammonium salt hexadecyltrimethyl ammonium chloride. The clay in its natural state, after cation exchange with sodium and after organophilization was characterized by XRD, IR, SEM, thermal analysis. Nanocomposite samples were prepared containing 10 resin percent of organophilic clay. The vulcanized samples were analyzed by XRD, SEM. The nanocomposites obtained showed improvement in their mechanical properties in comparison with samples without clay.

Chemistry and Spectroscopy of Frozen Chloride Salts on Icy Bodies

NASA Astrophysics Data System (ADS)

Johnson, P. V.; Thomas, E. C.; Hodyss, R. P.; Vu, T. H.; Choukroun, M.

2016-12-01

Understanding the habitability of Europa's ocean is of great interest to astrobiology and is the focus of missions currently being considered to explore Europa. Currently, our best means of constraining the subsurface ocean composition and its subsequent habitability is by further study of Europa's surface chemical composition. Analysis of existing (and future) remote sensing data is limited by the availability of spectral libraries of candidate materials under relevant conditions (temperature, thermal/radiation history, etc.). Geochemical predictions of Europa's ocean composition suggest that chloride salts are likely to exist on the surface of Europa as well as other ocean worlds. We have conducted a study of frozen chloride-salt brines prepared at temperatures, pressures and radiation conditions (UV) in order to simulate conditions on the surface of Europa and other airless bodies. Hydration states of various chloride salts as a function of temperature were determined using Raman spectroscopy. Near IR reflectance spectra of identically prepared samples were measured to provide reference spectra of the identified hydrated salts. We find that the freezing of NaCl at temperatures ranging from 80 K to 233 K forms hydrohalite. In contrast, KCl hydrates are not formed from the freezing of KCl brines. In addition, a stable hexahydrate forms from the freezing of MgCl2 solutions, while a hexahydrate, a tetrahydrate, and a dihydrate, form upon freezing of CaCl2 solutions. Salts were observed to dehydrated with increasing temperatures, leading to a succession of hydration states in the case of CaCl2. Irradiation with vacuum ultraviolet light was observed to lead to dehydration as well.

A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics.

PubMed

Bharath Kumar, S; Prabhasankar, P

2015-08-01

Starch profile reflects functional characteristics like digestibility and product quality. A study was aimed to incorporate rajma in noodle processing to improve product and nutritional quality and also to reduce starch digestibility. It is known that some of the pulses like Kidney beans have an isoforms of Starch-Branching-Enzyme (SBE) helps in converting amylose to amylopectin. Rajma flour was incorporated at 10%, 20% and 30% with Triticumdurum and subjected to rheological, physico-chemical and amylose/amylopectin determination using High-Performance-Size-Exclusion-Chromatography (HPSEC). Results revealed that rajma flour decreased peak-viscosity from 954 to 683 BU and increased water absorption. Protein and dietary fiber content increased significantly. Sensory profile showed higher overall quality (>8.5). In vitro starch digestibility reduced from 65% to 49%. Starch profile from HPSEC showed changes in amylose:amylopectin peak, this may be because of the presence of SBE, further studies may be required to support the hypothesis. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation.

PubMed

Song, Young-Ran; Jeong, Do-Youn; Baik, Sang-Ho

2015-10-01

This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tested in situ at a Korean commercial soy sauce processing unit. Salt reduction resulted in higher acidity as well as lower pH and contents of residual sugar and ethanol. Moreover, undesired flavor characteristics, due to a lack of distinctive compounds, was observed. In addition, putrefactive Staphylococcus and Enterococcus spp. were present only during salt-reduced fermentation. To control these adverse effects, a single or mixed culture of two indigenous yeasts, Torulaspora delbrueckii and Pichia guilliermondii, producing high ethanol and 3-methyl-1-butanol, respectively, were tested. Overall, all types of yeast applications inhibited undesirable bacterial growth despite salt reduction. Of the starter cultures tested, the mixed culture resulted in a balance of more complex and richer flavors with an identical flavor profile pattern to that obtained from high salt soy sauce. Hence, this strategy using functional yeast cultures offers a technological option to manufacture salt-reduced soy sauce while preserving its typical sensory characteristics without affecting safety. Copyright © 2015 Elsevier Ltd. All rights reserved.

Alkali and alkaline earth metal salts of tetrazolone: structurally interesting and excellently thermostable.

PubMed

He, Piao; Wu, Le; Wu, Jin-Ting; Yin, Xin; Gozin, Michael; Zhang, Jian-Guo

2017-07-04

Tetrazolone (5-oxotetrazole) was synthesized by a moderate strategy through three steps (addition, cyclization and catalytic hydrogenation) avoiding the unstable intermediate diazonium, as reported during the previous preparation. Alkali and alkaline earth metal salts with lithium (1), sodium (2), potassium (3), rubidium (4) caesium (5), magnesium (6), calcium (7), strontium (8) and barium (9) were prepared and fully characterized using elemental analysis, IR and NMR spectroscopy, DSC and TG analysis. All metal salts were characterized via single-crystal X-ray diffraction. They crystallize in common space groups with high densities ranging from 1.479 (1) to 3.060 g cm -3 (5). Furthermore, the crystal structures of 7, 8 and 9 reveal interesting porous energetic coordination polymers with strong hydrogen bond interactions. All new salts have good thermal stabilities with decomposition temperature between 215.0 °C (4) and 328.2 °C (7), significantly higher than that of the reported nitrogen-rich salt neutral tetrazolone. The sensitivities towards impact and friction were tested using standard methods, and all the tetrazolone-based compounds investigated can be classified into insensitive. The flame test of these metal salts supports their potential use as perchlorate-free pyrotechnics or eco-friendly insensitive energetic materials.

Methods of producing sulfate salts of cations from heteroatomic compounds and dialkyl sulfates and uses thereof

DOE Office of Scientific and Technical Information (OSTI.GOV)

Friesen, Cody A.; Wolfe, Derek; Johnson, Paul Bryan

2015-09-29

Methods of preparing sulfate salts of heteroatomic compounds using dialkyl sulfates as a primary reactant are disclosed. Also disclosed are methods of making ionic liquids from the sulfate salts of the heteroatomic compound, and electrochemical cells comprising the ionic liquids.

Al/Pb lightweight grids prepared by molten salt electroless plating for application in lead-acid batteries

NASA Astrophysics Data System (ADS)

Hong, Bo; Jiang, Liangxing; Hao, Ketao; Liu, Fangyang; Yu, Xiaoying; Xue, Haitao; Li, Jie; Liu, Yexiang

2014-06-01

In this paper, a lightweight Pb plated Al (Al/Pb) grid was prepared by molten salt electroless plating. The SEM and bonding strength test show that the lead coating is deposited with a smooth surface and firm combination. CV test shows that the electrochemical properties of Al/Pb electrodes are stable. 2.0 V single-cell flooded lead-acid batteries with Al/Pb grids as negative collectors are assembled and the performances including 20 h capacity, rate capacity, cycle life, internal resistance are investigated. The results show that the cycle life of Al/Pb-grid cells is about 475 cycles and can meet the requirement of lead-acid batteries. Al/Pb grids are conducive to the refinement of PbSO4 grain, and thereby reduce the internal resistance of battery and advance the utilization of active mass. Moreover, weight of Al/Pb grid is only 55.4% of the conventional-grid. In this way, mass specific capacity of Al/Pb-grid negatives is 17.8% higher and the utilization of active mass is 6.5% higher than conventional-grid negatives.

Sea Salt vs. Table Salt: What's the Difference?

MedlinePlus

... Nutrition and healthy eating What's the difference between sea salt and table salt? Answers from Katherine Zeratsky, R.D., L.D. The main differences between sea salt and table salt are in their taste, ...

NEUTRON RADIOGRAPHY MEASUREMENT OF SALT SOLUTION ABSORPTION IN MORTAR

PubMed Central

Lucero, Catherine L.; Spragg, Robert P.; Bentz, Dale P.; Hussey, Daniel S.; Jacobson, David L.; Weiss, W. Jason

2017-01-01

Some concrete pavements in the US have recently exhibited premature joint deterioration. It is hypothesized that one component of this damage can be attributed to a reaction that occurs when salt-laden water is absorbed in the concrete and reacts with the matrix. This study examines the absorption of CaCl2 solution in mortar via neutron imaging. Mortar specimens were prepared with water to cement ratios, (w/c), of 0.36, 0.42 and 0.50 by mass and exposed to chloride solutions with concentrations ranging from 0 % to 29.8 % by mass. Depth of fluid penetration and moisture content along the specimen length were determined for 96 h after exposure. At high salt concentration (29.8 %), the sorption rate decreased by over 80 % in all samples. Along with changes in surface tension and viscosity, CaCl2 reacts with the cement paste to produce products (Friedel’s salt, Kuzel’s salt, or calcium oxychloride) that block pores and reduce absorption. PMID:28626299

NEUTRON RADIOGRAPHY MEASUREMENT OF SALT SOLUTION ABSORPTION IN MORTAR.

PubMed

Lucero, Catherine L; Spragg, Robert P; Bentz, Dale P; Hussey, Daniel S; Jacobson, David L; Weiss, W Jason

2017-01-01

Some concrete pavements in the US have recently exhibited premature joint deterioration. It is hypothesized that one component of this damage can be attributed to a reaction that occurs when salt-laden water is absorbed in the concrete and reacts with the matrix. This study examines the absorption of CaCl 2 solution in mortar via neutron imaging. Mortar specimens were prepared with water to cement ratios, ( w/c ), of 0.36, 0.42 and 0.50 by mass and exposed to chloride solutions with concentrations ranging from 0 % to 29.8 % by mass. Depth of fluid penetration and moisture content along the specimen length were determined for 96 h after exposure. At high salt concentration (29.8 %), the sorption rate decreased by over 80 % in all samples. Along with changes in surface tension and viscosity, CaCl 2 reacts with the cement paste to produce products (Friedel's salt, Kuzel's salt, or calcium oxychloride) that block pores and reduce absorption.

The effect on human salivary fluoride concentration of consuming fluoridated salt-containing baked food items.

PubMed

Macpherson, L M; Stephen, K W

2001-10-01

Salt fluoridation is recognised world-wide as a proven and viable alternative means of consumer choice-related, community-based fluoridation where water fluoridation is either technically or politically impossible. However, as most salt consumed is contained within cooked food products, rather than sprinkled over prepared food at the table, the purpose of this study was to investigate the effects on salivary fluoride concentration of consuming baked food products prepared with 250 and 350 ppm fluoridated salt (as KF). Six food items were baked with (a) normal non-fluoridated salt, (b) 250 mg F/kg salt and (c) 350 mg F/kg salt. Eleven adult volunteers consumed these foodstuffs on separate occasions and salivary samples were collected for fluoride analyses before and at various time points (1-30 min) after eating. For most foodstuffs, small but significant increases in salivary fluoride concentration occurred for at least 5 min after ingestion of the fluoridated salt-containing items. Salivary fluoride concentrations peaked 1 or 2 min after eating, with highest values for the six test foods ranging from 0.16 to 0.25 ppm F, and from 0.18 to 0.44 ppm F for the 250 and 350 mg F/kg salt products, respectively. In all cases, salivary fluoride concentrations had returned to baseline by 20 min. The clinical significance of such small, short-term increases in salivary fluoride is uncertain, but the findings suggest that a more frequent intake of foods with fluoridated salt substituted for normal salt could help sustain slightly elevated salivary fluoride concentrations for more prolonged periods of the day, and might thus potentiate the cariostatic effects of saliva on tooth mineral.

Hydrologic and climatologic data, 1965, Salt Lake County, Utah

USGS Publications Warehouse

Iorns, W.V.; Mower, Reed W.; Horr, C.A.

1966-01-01

An investigation of the water resources of Salt Lake County, Utah, was undertaken by the Water Resources Division of the U.S. Geological Survey in July 1963. This investigation is a cooperative project financed equally by the State of Utah and the Federal Government in accordance with an agreement between the State Engineer and the Geological Survey. The Utah Water and Power Board, Utah Fish and Game Commission, Salt Lake County Water Conservancy District, Metropolitan Water District of Salt Lake City, Salt Lake County, Kennecott Copper Corporation, Utah Power and Light Company, Salt Lake City Chamber of Commerce, and the Central Utah Water Conservancy District. contributed funds to the State Engineer's office toward support of the project.The investigation encompasses the collection and interpretation of a large variety of climatologic, hydrologic, and geologic data in and near Salt Lake County. Utah Basic-Data Release No. 11 contains data collected through 1964. This release contains climatologic and surface-water data for the 1965 water year (October 1964 to September 1965) and ground-water data collected during the 1965 calendar year. Similar annual releases will contain data collected during the remainder of the investigation, and interpretive reports will be prepared as the investigation proceeds. Organizations that furnished data are acknowledged in station descriptions and footnotes to tables.

Hydrologic and climatologic data, 1966, Salt Lake County, Utah

USGS Publications Warehouse

Hely, A.G.; Mower, Reed W.; Horr, C.A.

1967-01-01

An investigation of the water resources of Salt Lake County, Utah, was undertaken by the Water Resources Division of the U.S. Geological Survey in July 1963. This investigation is a cooperative project financed equally by the State of Utah and the Federal Government in accordance with an agreement between the State Engineer and the Geological Survey. The Utah Water and Power Board, Utah Fish and Game Commission, Salt Lake County Water Conservancy District, Metropolitan Water District of Salt Lake City, Salt Lake County, Kennecott Copper Corporation, Utah Power and Light Company, Salt Lake City Chamber of Commerce, and the Central Utah Water Conservancy District contributed funds to the State Engineer's office toward support of the project.The investigation encompasses the collection and interpretation of a large variety of climatologic, hydrologic, and geologic data in and near Salt Lake County. Utah Basic-Data Releases 11 and 12 contain data collected through 1965. This release contains climatologic and surface-water data for the 1966 water year (October 1965 to September 1966) and groundwater data collected during the 1966 calendar year. Similar annual releases will contain data collected during the remainder of the investigation, and interpretive reports will be prepared as the investigation proceeds. Organizations that furnished data are acknowledged in station descriptions and footnotes to tables.

Evaluation of differences between dual salt-pH gradient elution and mono gradient elution using a thermodynamic model: Simultaneous separation of six monoclonal antibody charge and size variants on preparative-scale ion exchange chromatographic resin.

PubMed

Lee, Yi Feng; Jöhnck, Matthias; Frech, Christian

2018-02-21

The efficiencies of mono gradient elution and dual salt-pH gradient elution for separation of six mAb charge and size variants on a preparative-scale ion exchange chromatographic resin are compared in this study. Results showed that opposite dual salt-pH gradient elution with increasing pH gradient and simultaneously decreasing salt gradient is best suited for the separation of these mAb charge and size variants on Eshmuno ® CPX. Besides giving high binding capacity, this type of opposite dual salt-pH gradient also provides better resolved mAb variant peaks and lower conductivity in the elution pools compared to single pH or salt gradients. To have a mechanistic understanding of the differences in mAb variants retention behaviors of mono pH gradient, parallel dual salt-pH gradient, and opposite dual salt-pH gradient, a linear gradient elution model was used. After determining the model parameters using the linear gradient elution model, 2D plots were used to show the pH and salt dependencies of the reciprocals of distribution coefficient, equilibrium constant, and effective ionic capacity of the mAb variants in these gradient elution systems. Comparison of the 2D plots indicated that the advantage of opposite dual salt-pH gradient system with increasing pH gradient and simultaneously decreasing salt gradient is the noncontinuous increased acceleration of protein migration. Furthermore, the fitted model parameters can be used for the prediction and optimization of mAb variants separation in dual salt-pH gradient and step elution. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 2018. © 2018 American Institute of Chemical Engineers.

Improved oral absorption of cilostazol via sulfonate salt formation with mesylate and besylate

PubMed Central

Seo, Jae Hong; Park, Jung Bae; Choi, Woong-Kee; Park, Sunhwa; Sung, Yun Jin; Oh, Euichaul; Bae, Soo Kyung

2015-01-01

Objective Cilostazol is a Biopharmaceutical Classification System class II drug with low solubility and high permeability, so its oral absorption is variable and incomplete. The aim of this study was to prepare two sulfonate salts of cilostazol to increase the dissolution and hence the oral bioavailability of cilostazol. Methods Cilostazol mesylate and cilostazol besylate were synthesized from cilostazol by acid addition reaction with methane sulfonic acid and benzene sulfonic acid, respectively. The salt preparations were characterized by nuclear magnetic resonance spectroscopy. The water contents, hygroscopicity, stress stability, and photostability of the two cilostazol salts were also determined. The dissolution profiles in various pH conditions and pharmacokinetic studies in rats were compared with those of cilostazol-free base. Results The two cilostazol salts exhibited good physicochemical properties, such as nonhygroscopicity, stress stability, and photostability, which make it suitable for the preparation of pharmaceutical formulations. Both cilostazol mesylate and cilostazol besylate showed significantly improved dissolution rate and extent of drug release in the pH range 1.2–6.8 compared to the cilostazol-free base. In addition, after oral administration to rats, cilostazol mesylate and cilostazol besylate showed increases in Cmax and AUCt of approximately 3.65- and 2.87-fold and 3.88- and 2.94-fold, respectively, compared to cilostazol-free base. Conclusion This study showed that two novel salts of cilostazol, such as cilostazol mesylate and cilostazol besylate, could be used to enhance its oral absorption. The findings warrant further preclinical and clinical studies on cilostazol mesylate and cilostazol besylate at doses lower than the usually recommended dosage, so that it can be established as an alternative to the marketed cilostazol tablet. PMID:26251575

The Synthesis of 1,1’-Bicobaltocene Salts of Tetracyano-P-Quinodimethanide and the Sturcture of 1,1’-Bicobaltocene (Co (III) Co (III)) (TCNQ)3,

DTIC Science & Technology

1981-06-03

Salts of Bicobaltocenet-The hexafluorophosphate salt of bicobaltocene(III,III) was prepared by the method of Davison and Smart 4 and the orange product...tetrahydrofuran. The lithium salt of TCNO was prepared by adding a boiling solution of lithium iodide in acetonitrile to a boiling solution of TCNQ in...compound 1,1’-bicobaltocene[Co(III)Co(III)[TCNQJ 3 resulted from the reaction of the mixed valence hexafluorophosphate salt with a mixture of [Et3NH

Method to synthesize dense crystallized sodalite pellet for immobilizing halide salt radioactive waste

DOEpatents

Koyama, Tadafumi

1994-01-01

A method for immobilizing waste chloride salts containing radionuclides such as cesium and strontium and hazardous materials such as barium. A sodalite intermediate is prepared by mixing appropriate amounts of silica, alumina and sodium hydroxide with respect to sodalite and heating the mixture to form the sodalite intermediate and water. Heating is continued to drive off the water to form a water-free intermediate. The water-free intermediate is mixed with either waste salt or waste salt which has been contacted with zeolite to concentrate the radionuclides and hazardous material. The waste salt-intermediate mixture is then compacted and heated under conditions of heat and pressure to form sodalite with the waste salt, radionuclides and hazardous material trapped within the sodalite cage structure. This provides a final product having excellent leach resistant capabilities.

Method to synthesize dense crystallized sodalite pellet for immobilizing halide salt radioactive waste

DOEpatents

Koyama, Tadafumi.

1994-08-23

A method is described for immobilizing waste chloride salts containing radionuclides such as cesium and strontium and hazardous materials such as barium. A sodalite intermediate is prepared by mixing appropriate amounts of silica, alumina and sodium hydroxide with respect to sodalite and heating the mixture to form the sodalite intermediate and water. Heating is continued to drive off the water to form a water-free intermediate. The water-free intermediate is mixed with either waste salt or waste salt which has been contacted with zeolite to concentrate the radionuclides and hazardous material. The waste salt-intermediate mixture is then compacted and heated under conditions of heat and pressure to form sodalite with the waste salt, radionuclides and hazardous material trapped within the sodalite cage structure. This provides a final product having excellent leach resistant capabilities.

Chemistry and Spectroscopy of Frozen Chloride Salts on Icy Bodies

NASA Astrophysics Data System (ADS)

Johnson, Paul; Thomas, Elena C.; Hodyss, Robert; Vu, Tuan; Choukroun, Mathieu

2016-10-01

Currently, our understanding of the chemical composition of Europa's surface is our best means of inferring constraints on the subsurface ocean composition and its subsequent habitability. The bulk of our knowledge of Europa surface chemistry can be traced to near infrared spectra recorded by the Near Infrared Mapping Spectrometer on the Galileo spacecraft. However, the usefulness of this and other remote sensing data is limited by the availability of spectral libraries of candidate materials under relevant conditions (temperature, thermal/radiation history, etc.). Chloride salts are expected to exist on the surface of Europa, and other icy bodies, based on geochemical predictions of the ocean composition. In order to help improve our understanding of Europa's surface composition, we have conducted a study of frozen chloride-salt brines prepared under simulated Europa surface conditions (vacuum, temperature, and UV irradiation) using both near IR and Raman spectroscopies. Specifically, Raman spectroscopy was used to determine the hydration states of various chloride salts as a function of temperature. Near IR spectroscopy of identically prepared samples was used to provide reference reflectance spectra of the identified hydrated salts. Our results indicate that at temperatures ranging from 80 K to 233 K, hydrohalite is formed from the freezing of NaCl brines, while the freezing of KCl solutions does not form KCl hydrates. In addition, the freezing of MgCl2 solutions forms a stable hexahydrate, and the freezing of CaCl2 solutions forms a hexahydrate, a tetrahydrate, and a dihydrate. Dehydration of the salts was observed as temperatures were increased, leading to a succession of hydration states in the case of CaCl2.

Synthesis, characterization, thermal and explosive properties of potassium salts of trinitrophloroglucinol.

PubMed

Wang, Liqiong; Chen, Hongyan; Zhang, Tonglai; Zhang, Jianguo; Yang, Li

2007-08-17

Three different substituted potassium salts of trinitrophloroglucinol (H(3)TNPG) were prepared and characterized. The salts are all hydrates, and thermogravimetric analysis (TG) and elemental analysis confirmed that these salts contain crystal H2O and that the amount crystal H2O in potassium salts of H3TNPG is 1.0 hydrate for mono-substituted potassium salts of H3TNPG [K(H2TNPG)] and di-substituted potassium salt of H3TNPG [K2(HTNPG)], and 2.0 hydrate for tri-substituted potassium salt of H3TNPG [K3(TNPG)]. Their thermal decomposition mechanisms and kinetic parameters from 50 to 500 degrees C were studied under a linear heating rate by differential scanning calorimetry (DSC). Their thermal decomposition mechanisms undergo dehydration stage and intensive exothermic decomposition stage. FT-IR and TG studies verify that their final residua of decomposition are potassium cyanide or potassium carbonate. According to the onset temperature of the first exothermic decomposition process of dehydrated salts, the order of the thermal stability from low to high is from K(H2TNPG) and K2(HTNPG) to K3(TNPG), which is conform to the results of apparent activation energy calculated by Kissinger's and Ozawa-Doyle's method. Sensitivity test results showed that potassium salts of H3TNPG demonstrated higher sensitivity properties and had greater explosive probabilities.

Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos).

PubMed

Hwang, Chiu-Chu; Lin, Chia-Min; Kung, Hsien-Feng; Huang, Ya-Ling; Hwang, Deng-Fwu; Su, Yi-Cheng; Tsai, Yung-Hsiang

2012-11-15

The effects of salt concentrations (0-15.0%) and drying methods on the quality of dried milkfish were studied. The results showed that the levels of aerobic plate counts, total coliform, water activity, moisture contents, total volatile basic nitrogen (TVBN) and thiobarbituric acid (TBA) of the dried milkfish samples prepared with the same drying method decreased with increased salt concentrations. The samples prepared with the cold-air drying method had better quality in term of lower TVBN and TBA values than those of samples prepared with other drying methods. The histamine contents in all samples, except two, prepared with various salt concentrations by different drying methods were less than 1.9 mg/100 g. Two unsalted samples prepared with hot-air drying at 35 °C and sun drying methods were found to contain histamine at levels of 249.7 and 67.4 mg/100 g, respectively, which were higher than the potential hazard level of 50 mg/100 g. Copyright © 2012 Elsevier Ltd. All rights reserved.

Spectroscopic characterization of nanohydroxyapatite synthesized by molten salt method.

PubMed

Gopi, D; Indira, J; Kavitha, L; Kannan, S; Ferreira, J M F

2010-10-01

Hydroxyapatite (HAP) nanopowders were synthesized by molten salt method at 260 degrees C. The as-prepared powders were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscope (SEM) and thermo gravimetric analysis (TGA). With the aid of the obtained results the effect of calcining time on the crystallinity, size and morphology of HAP nanopowders is presented. The HAP nanopowders synthesized by molten salt method consist of pure phase of HAP without any impurities and showed the rod-like morphology without detectable decomposition up to 1100 degrees C. Copyright 2010 Elsevier B.V. All rights reserved.

Low temperature synthesis & characterization of lead-free BCZT ceramics using molten salt method

NASA Astrophysics Data System (ADS)

Jai Shree, K.; Chandrakala, E.; Das, Dibakar

2018-04-01

Piezoelectric properties are greatly influenced by the synthesis route, microstructure, stoichiometry of the chemical composition, purity of the starting materials. In this study, molten salt method was used to prepare lead-free BCZT ceramics. Molten salt method is one of the simplestmethods to prepare chemically-purified, single phase powders in high yield often at lower temperatures and shorten reaction time. Calcination of the molten salt synthesized powders resulted in asingle-phase perovskite structure at 1000 °C which is ˜ 350 °C less than the conventional solid-sate reaction method. With increasing calcination temperature the average template size was increased (˜ 0.5-2 µm). Formation of well dispersive templates improves the sinterability at lower temperatures. Lead-free BCZT ceramics sintered at 1500 °C for 2 h resulted in homogenous and highly dense microstructure with ˜92% of the theoretical density and a grain size of ˜ 35 µm. This highly dense microstructure could enhance the piezoelectric properties of the system.

Method to synthesize dense crystallized sodalite pellet for immobilizing halide salt radioactive waste

DOEpatents

Koyama, T.

1992-01-01

This report describes a method for immobilizing waste chloride salts containing radionuclides such as cesium and strontium and hazardous materials such as barium. A sodalite intermediate is prepared by mixing appropriate amounts of silica, alumina and sodium hydroxide with respect to sodalite and heating the mixture to form the sodalite intermediate and water. Heating is continued to drive off the water to form a water-free intermediate. The water-free intermediate is mixed with either waste salt or waste salt which has been contacted with zeolite to concentrate the radionuclides and hazardous material. The waste salt-intermediate mixture is then compacted and heated under conditions of heat and pressure to form sodalite with the waste salt, radionuclides and hazardous material trapped within the sodalite cage structure. This provides a final product having excellent leach resistant capabilities.

21 CFR 100.155 - Salt and iodized salt.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Salt and iodized salt. 100.155 Section 100.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION GENERAL Specific Administrative Rulings and Decisions § 100.155 Salt and iodized salt. (a) For the purposes of this section, the...

Properties and characterization of agar/CuNP bionanocomposite films prepared with different copper salts and reducing agents.

PubMed

Shankar, Shiv; Teng, Xinnan; Rhim, Jong-Whan

2014-12-19

Various types of agar-based bio-nanocomposite (BNC) films were prepared by blending agar and six different copper nanoparticles (CuNPs) with different shapes and sizes obtained from three different sources of copper salts and two different reducing agents. The BNC films were characterized by UV-visible, FE-SEM, FT-IR, and XRD. The thermogravimetric study showed that the melting point of BNC films was increased when ascorbic acid was used as a reducing agent for CuNPs synthesis. Apparent surface color and transmittance of agar film was greatly influenced by the reinforcement of CuNPs. However, mechanical and water vapor barrier properties did not change significantly (p>0.05) by blending with CuNPs. Tensile modulus and tensile strength decreased slightly for all types of CuNPs reinforced while elongation at break slightly increased when CuNPs produced by ascorbic acid were blended. The agar bio-nanocomposite films showed profound antibacterial activity against both Gram-positive and Gram-negative food-borne pathogenic bacteria. Copyright © 2014 Elsevier Ltd. All rights reserved.

Selective catalysts and their preparation for catalytic hydrocarbon synthesis

DOE Office of Scientific and Technical Information (OSTI.GOV)

Iglesia, E.; Vroman, H.; Soled, S.

1991-07-30

This patent describes a method for preparing a supported cobalt catalyst particle. It comprises contacting a support particle with a molten cobalt salt, for a period sufficient to impregnate substantially all of the molten cobalt salt on the support to a depth of less than about 200 {mu}m; drying the supported cobalt salt obtained; reducing the cobalt of the supported cobalt salt to metallic cobalt by heating the salt in the presence of H{sub 2}, wherein the heating is conducted at a rate of less than about 1{degrees} C./min. up to a maximum temperature ranging from about 100{degrees} C. tomore » about 500{degrees} C., to produce a supported cobalt catalyst particle.« less

Crystal forms of the hydrogen oxalate salt of o-desmethylvenlafaxine.

PubMed

Dichiarante, Elena; Curzi, Marco; Giaffreda, Stefano L; Grepioni, Fabrizia; Maini, Lucia; Braga, Dario

2015-06-01

To prepare new crystalline forms of the antidepressant o-desmethylvenlafaxine salt as potential new commercial forms and evaluate their physicochemical properties, in particular the dissolution rate. A new hydrogen oxalate salt of o-desmethylvenlafaxine hydrogen oxalate (ODV-OX) was synthesized, and a polymorph screening was performed using different solvents and crystallization conditions. Crystalline forms were characterized by a combination of solid-state techniques: X-ray powder diffraction, differential scanning calorimetry, thermogravimetric analysis, FT-IR spectroscopy and single crystal X-ray diffraction. The stability of all crystalline phases was tested under International Conference on Harmonisation (ICH) conditions (40°C and 75% Relative Humidity (RH)) for 1 week. Dissolution tests were performed on the hydrogen oxalate salt ODV-OX Form 1 and compared with dissolution test on the commercial form of the succinate salt of o-desmethylvenlafaxine. Five crystalline forms of ODV-OX were isolated, namely three hydrated forms (Form 1, Form 2, Form 3) and two anhydrous forms (Form 4 and Form 5). Comparative solubility tests on ODV-OX Form 1 and o-desmethylvenlafaxine succinate evidenced a significant increase in solubility for the hydrogen oxalate salt (142 g/l) with respect to the succinate salt (70 g/l). © 2015 Royal Pharmaceutical Society.

Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke).

PubMed

Kumakura, Kei; Kato, Ryo; Kobayashi, Taito; Sekiguchi, Akihiro; Kimura, Norihisa; Takahashi, Hitoe; Takahashi, Asaka; Matsuoka, Hiroki

2017-09-15

We investigated the nutritional characteristics of salted radish roots (takuan-zuke) prepared using different methods: takuan-zuke based on sun-drying (hoshi) or salt-pressing (shio-oshi) dehydration, different salt-aging temperatures, and salting with rice bran. We examined differences in nutritional substances in salted radish using chromatographic analysis, bioassay methods, and multivariate analysis. We previously reported that the amount of γ-aminobutyrate in takuan-zuke was increased by both dehydration treatments. In the present study, we observed that sucrose and proline were increased by sun-drying treatment, while little change occurred with salt-pressing treatment. Branched-chain amino acids were increased by both treatments. Interestingly, free fatty acids increased with salt-aging duration, irrespective of the dehydration method. Addition of rice bran to long salt-aging treatment increased the levels of niacin, glutamate, and acetate. Metabolite concentrations were higher in hoshi takuan-zuke than shio-oshi takuan-zuke. Our comprehensive analysis reveals effects of specific manufacturing conditions on beneficial components of takuan-zuke. Copyright © 2017 Elsevier Ltd. All rights reserved.

Microbiological hazard identification and exposure assessment of poultry products sold in various localities of Hyderabad, India.

PubMed

Sudershan, Rao V; Naveen Kumar, R; Kashinath, L; Bhaskar, V; Polasa, K

2012-01-01

A study was carried out to identify microbiological hazards and assess their exposure associated with consumption of poultry based street food served in different localities of Hyderabad. The study indicated that chicken 65, chicken fried rice, chicken noodles, chicken Manchuria and chilly chicken are the most common recipes. A process flow diagram was developed to identify critical control points in the food item. After analysis of the samples at each level of preparation, it was observed that rice and noodles were kept at room temperature for about 5-6 hrs which was a critical control point. A total of 376 samples including chicken fried rice, chicken noodles, boiled noodles and boiled rice were collected from circle 1, 2, 3, 4, 5, 6, and 7 of Greater Hyderabad municipal corporation (GHMC) and analyzed for microbiological examination. The most prevalent pathogenic bacteria isolated were S. aureus (3.4 log 10 cfu/g) and B. cereus (3.4 log 10 cfu/g). Salmonella spp. was present in salads (3.2 log 10 cfu/g) and hand washings of the food handler (3.5 log 10 cfu/g). Salmonella contamination was found in salads served along with chicken fried rice and chicken noodles than in the food.

Microbiological Hazard Identification and Exposure Assessment of Poultry Products Sold in Various Localities of Hyderabad, India

PubMed Central

Sudershan, Rao V.; Naveen Kumar, R.; Kashinath, L.; Bhaskar, V.; Polasa, K.

2012-01-01

A study was carried out to identify microbiological hazards and assess their exposure associated with consumption of poultry based street food served in different localities of Hyderabad. The study indicated that chicken 65, chicken fried rice, chicken noodles, chicken Manchuria and chilly chicken are the most common recipes. A process flow diagram was developed to identify critical control points in the food item. After analysis of the samples at each level of preparation, it was observed that rice and noodles were kept at room temperature for about 5-6 hrs which was a critical control point. A total of 376 samples including chicken fried rice, chicken noodles, boiled noodles and boiled rice were collected from circle 1, 2, 3, 4, 5, 6, and 7 of Greater Hyderabad municipal corporation (GHMC) and analyzed for microbiological examination. The most prevalent pathogenic bacteria isolated were S. aureus (3.4 log 10 cfu/g) and B. cereus (3.4 log 10 cfu/g). Salmonella spp. was present in salads (3.2 log 10 cfu/g) and hand washings of the food handler (3.5 log 10 cfu/g). Salmonella contamination was found in salads served along with chicken fried rice and chicken noodles than in the food. PMID:22593705

Recovery of nickel, cobalt and some salts from spent Ni-MH batteries.

PubMed

Rabah, M A; Farghaly, F E; Abd-El Motaleb, M A

2008-01-01

This work provides a method to help recover nickel, cobalt metals and some of their salts having market value from spent nickel-metal hydride batteries (SNiB). The methodology used benefits the solubility of the battery electrode materials in sulfuric or hydrochloric acids. The results obtained showed that sulfuric acid was slightly less powerful in leaching SNiB compared to HCl acid. Despite that, sulfuric acid was extremely applied on economic basis. The highest level of solubility attained 93.5% using 3N sulfuric acid at 90 degrees C for 3h. The addition of hydrogen peroxide to the reacting acid solution improved the level of solubility and enhanced the process in a shorter time. The maximum recovery of nickel and cobalt metals was 99.9% and 99.4%, respectively. Results were explained in the light of a model assuming that solubility was a first order reaction. It involved a multi-step sequence, the first step of which was the rate determining step of the overall solubility. Nickel salts such as hydroxide, chloride, hexamminenickel chloride, hexamminenickel nitrate, oxalate and nickel oleate were prepared. With cobalt, basic carbonate, chloride, nitrate, citrate, oleate and acetate salts were prepared from cobalt hydroxide Cost estimates showed that the prices of the end products were nearly 30% lower compared to the prices of the same chemicals prepared from primary resources.

Metal-isonitrile adducts for preparing radionuclide complexes for labelling and imaging agents

DOEpatents

Jones, Alun G.; Davison, Alan; Abrams, Michael J.

1987-01-01

A method for preparing a coordination complex of an isonitrile ligand and radionuclide such as Tc, Ru, Co, Pt, Fe, Os, Ir, W, Re, Cr, Mo, Mn, Ni, Rh, Pd, Nb and Ta is disclosed. The method comprises preparing a soluble metal adduct of said isonitrile ligand by admixing said ligand with a salt of a displaceable metal having a complete d-electron shell selected from the group consisting of Zn, Ga, Cd, In, Sn, Hg, Tl, Pb and Bi to form a soluble metal-isonitrile salt, and admixing said metal isonitrile salt with a salt comprising said radioactive metal in a suitable solvent to displace said displaceable metal with the radioactive metal thereby forming said coordination. The complex is useful as a diagnostic agent for labelling liposomes or vesicles, and selected living cells containing lipid membranes, such as blood clots, myocardial tissue, gall bladder tissue, etc.

Consumer knowledge and attitudes to salt intake and labelled salt information.

PubMed

Grimes, Carley A; Riddell, Lynn J; Nowson, Caryl A

2009-10-01

The objective of this study was to investigate consumers' knowledge of health risks of high salt intake and frequency of use and understanding of labelled salt information. We conducted a cross-sectional survey in shopping centres within Metropolitan Melbourne. A sample of 493 subjects was recruited. The questionnaire assessed salt related shopping behaviours, attitudes to salt intake and health and their ability to interpret labelled sodium information. Four hundred and seventy four valid surveys were collected (65% female, 64% being the main shopper). Most participants knew of the relationship between salt intake and high blood pressure (88%). Sixty five percent of participants were unable to correctly identify the relationship between salt and sodium. Sixty nine percent reported reading the salt content of food products when shopping. Salt label usage was significantly related to shoppers concern about the amount of salt in their diet and the belief that their health could improve by lowering salt intake. Approximately half of the sample was unable to accurately use labelled sodium information to pick low salt options. Raising consumer awareness of the health risks associated with high salt consumption may increase salt label usage and purchases of low salt foods. However, for food labels to be effective in helping consumers select low salt foods a more 'user friendly' labelling format is needed.

Investigation of salt loss from the Bonneville Salt Flats, northwestern Utah

USGS Publications Warehouse

Mason, James L.; Kipp, Kenneth L.

1997-01-01

The Bonneville Salt Flats study area is located in the western part of the Great Salt Lake Desert in northwestern Utah, about 110 miles west of Salt Lake City. The salt crust covers about 50 square miles, but the extent varies yearly as a result of salt being dissolved by the formation and movement of surface ponds during the winter and redeposited with the evaporation of these ponds during the summer.A decrease in thickness and extent of the salt crust on the Bonneville Salt Flats has been documented during 1960-88 (S. Brooks, Bureau of Land Management, written commun., 1989). Maximum salt-crust thickness was 7 feet in 1960 and 5.5 feet in 1988. No definitive data are available to identify and quantify the processes that cause salt loss. More than 55 million tons of salt are estimated to have been lost from the salt crust during the 28-year period. The Bureau of Land Management needs to know the causes of salt loss to make appropriate management decisions.

Adding Salt to Meals as a Risk Factor of Type 2 Diabetes Mellitus: A Case-Control Study.

PubMed

Radzeviciene, Lina; Ostrauskas, Rytas

2017-01-13

Type 2 diabetes mellitus (T2DM) is thought to arise from the complex interplay between genetic and environmental factors. It is important to identify modifiable risk factors that may help to reduce the risk of diabetes. Data on salt intake and the risk of type 2 diabetes are limited. The aim of this study was to assess the relationship between adding salt to prepared meals and the risk of type 2 diabetes. In a case-control study, we included 234 cases, all of whom were patients aged 35-86 years with a newly confirmed diagnosis of T2DM, and 468 controls that were free of the disease. Cases and controls (ratio 1:2) were matched by gender and age (±5 years). A questionnaire was used to collect information on possible risk factors for diabetes. Adding salt to prepared meals was assessed according to: Never, when there was not enough, or almost every time without tasting. The odds ratios (OR), and 95% confidence intervals (CI) for type 2 diabetes was calculated using a conditional logistic regression. The cases had a higher body mass index and a significantly lower education level compared to the controls. Variables such as waist circumference, body mass index, eating speed, smoking, family history of diabetes, arterial hypertension, plasma triglycerides, educational level, occupational status, morning exercise, marital status, daily urine sodium excretion, and daily energy intake were retained in the models as confounders. After adjusting for possible confounders, an approximately two-fold increased risk of type 2 diabetes was determined in subjects who add salt to prepared meals when "it is not enough" or "almost every time without tasting" (1.82; 95% CI 1.19-2.78; p = 0.006) compared with never adding salt. Presented data suggest the possible relationship between additional adding of salt to prepared meals and an increased risk of type 2 diabetes.

Preparation of aluminum-magnesium alloy from magnesium oxide in RECl3-KCl-MgCl2 electrolyte by molten salts electrolysis method

NASA Astrophysics Data System (ADS)

Yang, Shaohua; Wu, Lin; Yang, Fengli; Li, Mingzhou; Hu, Xianwei; Wang, Zhaowen; Shi, Zhongning; Gao, Bingliang

Aluminum-magnesium alloys were prepared from magnesium oxide by molten salt electrolysis method. 10w%RECl3-63.5w%KCl-23.5w%MgCl2-3w%MgO was taken as electrolyte. The results showed that RE could be attained in aluminum-magnesium alloy, and it was proved that the RE was reduced directly by aluminum. Magnesium in the alloy was produced by electrolysis on cathode. The content of RE in the alloy was about 0.8wt %-1.2wt%, and the content of Mg in the alloy was lwt%˜6wt% with electrolytic times. The highest current efficiency was 81.3% with 0.8A/cm2 current density. The process of electrolysis was controlled together by electrochemical polarization and concentration polarization.

Preparation of superconductor precursor powders

DOEpatents

Bhattacharya, Raghunath; Blaugher, Richard D.

1995-01-01

A process for the preparation of a precursor metallic powder composition for use in the subsequent formation of a superconductor. The process comprises the steps of providing an electrodeposition bath comprising an electrolyte medium and a cathode substrate electrode, and providing to the bath one or more soluble salts of one or more respective metals, such as nitrate salts of thallium, barium, calcium, and copper, which are capable of exhibiting superconductor properties upon subsequent appropriate treatment. The bath is continually energized to cause the metallic particles formed at the electrode to drop as a powder from the electrode into the bath, and this powder, which is a precursor powder for superconductor production, is recovered from the bath for subsequent treatment. The process permits direct inclusion of thallium in the preparation of the precursor powder, and yields an amorphous product mixed on an atomic scale to thereby impart inherent high reactivity. Superconductors which can be formed from the precursor powder include pellet and powder-in-tube products.

Quality monitoring of salt produced in Indonesia through seawater evaporation on HDPE geomembrane lined ponds

NASA Astrophysics Data System (ADS)

Jumaeri; Sulistyaningsih, T.; Alighiri, D.

2018-03-01

Salt is one of the primary ingredients that humans always need for various purposes, both for consumption and industry. The need for high-quality salt continues to increase, as long as industry growth. It must improve product quality through the development of salt production process technology. In this research, the quality monitoring of salt produced in Indonesia by evaporation of seawater on ponds lined using high-density polyethylene (HDPE) geomembrane has been studied. The manufacturing of salt carried out through the gradual precipitation principle on prepared ponds. HDPE geomembrane is used to coat evaporation ponds with viscosity 12-22°Be and crystallization ponds with a viscosity of 23°Be. The monitoring of the product is carried out in the particular periods during the salt production period. The result of control shows that the quality of salt produced in HDPE geomembrane coated salt ponds has an average NaCl content of 95.75%, so it has fulfilled with Indonesia National Standard (SNI), that is NaCl> 94.70%. The production of salt with HDPE geomembrane can improve the quality of salt product from NaCl 85.4% (conventional system) to 95.75%.

Rural Latino caregivers' beliefs and behaviors around their children's salt consumption.

PubMed

Hoeft, Kristin S; Guerra, Claudia; Gonzalez-Vargas, M Judy; Barker, Judith C

2015-04-01

Prevalence of high blood pressure has been increasing in U.S. children, with implications for long term health consequences. Sodium consumption, a modifiable risk factor for high blood pressure, is above recommended limits and increasing. Very little is known about Latino caregiver beliefs and behaviors around their children's salt consumption. In California's Central Valley, qualitative interviews in Spanish investigated low-income caregivers' views and understandings of their children's dietary salt consumption. Thirty individual interviews and 5 focus groups were conducted (N=61). Interview transcripts were translated and transcribed, coded and thematically analyzed. Seven primary topic areas around children's salt intake and its impact on health were identified: children's favorite foods, children's dietary salt sources, superiority of home-cooked foods, salty and sweet foods, managing salt for health, developing children's tastes, and adding salt added at the table. Parents recognize common sources of sodium such as "junk food" and processed food and made efforts to limit their children's consumption of these foods, but may overlook other significant sodium sources, particularly bread, cheese, prepared soups and sports drinks. Caregivers recognize excess salt as unhealthy for children, but don't believe health problems (like high blood pressure) can occur in young children. Nevertheless, they made efforts to limit how much salt their children consumed through a variety of strategies; school meals were a source of high sodium that they felt were outside of their control. Latino caregivers are concerned about their children's salt intake and attempt to limit consumption, but some common sources of sodium are under-recognized. Copyright © 2014 Elsevier Ltd. All rights reserved.

Preparation of a novel radiotracer targeting the EphB4 receptor via radiofluorination using spiro azetidinium salts as precursor.

PubMed

Wiemer, Jens; Steinbach, Jörg; Pietzsch, Jens; Mamat, Constantin

2017-08-01

The visualization of Eph receptors, which are overexpressed in various tumor entities, using selective small molecule Eph inhibitors by means of positron emission tomography is a promising approach for tumor imaging. N-(Pyrimidinyl)indazolamines represent a class of compounds, which are known to have high affinity especially for the EphB4 receptor. Radiofluorination of these compounds could provide a highly specific imaging agent and was investigated using a classical nucleophilic introduction of [ 18 F]fluoride as well as a less common nucleophilic ring-opening reaction of azetidinium salts. In the past, radiofluorinations using azetidinium precursors were demonstrated to result in high radiochemical yields in short periods. For this purpose, an azetidinium precursor based on the N-(pyrimidinyl)indazolamine lead compound was developed, and radiofluorination was successfully accomplished. The respective [ 18 F]radiotracer was quickly prepared with high radiochemical purity >97% and in a radiochemical yield of 34%. Copyright © 2017 John Wiley & Sons, Ltd.

Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP.

PubMed

Stevanović, M; Cadez, P; Zlender, B; Filipic, M

2000-07-01

The preformed cooked cured meat pigment (CCMP) synthesized directly from bovine red blood cells or through a hemin intermediate was found to be a viable colorant for application to comminuted pork as a nitrite substitute. However the genotoxicity of CCMP and meat emulsion coagulates prepared with CCMP has not been evaluated. Therefore the objectives of this work were to investigate genotoxicity of CCMP and the influence of CCMP addition on genotoxicity and the content of residual nitrite in model meat emulsion coagulates. Meat emulsions were prepared from white (musculus longissimus dorsi) and red (musculus quadriceps femoris) pork muscles with two different amounts of synthesized pigment CCMP. Comparatively, emulsions with fixed addition of nitrite salt and emulsions without any addition for color development were made. Genotoxicity of CCMP and meat emulsion coagulates was tested with the SOS/umu test and the Ames test. Neither CCMP nor meat emulsion coagulates prepared with CCMP or nitrite salt were genotoxic in the SOS/umu test. In the Ames test using Salmonella Typhimurium strains TA98 and TA100 samples of coagulates prepared with CCMP and with nitrite showed weak mutagenic activity in Salmonella Typhimurium strain TA100 but only in the absence of the metabolic activation, while CCMP was not mutagenic. Coagulates prepared with CCMP contained significantly less residual nitrite than coagulates prepared with nitrite salt. These results indicate that from the human health standpoint the substitution of nitrite salt with CCMP would be highly recommendable.

Vinylphosphonium and 2-aminovinylphosphonium salts – preparation and applications in organic synthesis

PubMed Central

Mazurkiewicz, Roman; Fryczkowska, Beata

2017-01-01

The main synthetic routes towards vinylphosphonium salts and their wide applications in organic synthesis are discussed in this review. Particular attention is paid to the use of these compounds as building blocks for the synthesis of carbo- and heterocyclic systems after their prior transformation into the corresponding phosphorus ylides, followed by the intramolecular Wittig reaction with various types of nucleophiles containing a carbonyl function in their structures. PMID:29564008

Where Does Road Salt Go - a Static Salt Model

NASA Astrophysics Data System (ADS)

Yu, C. W.; Liu, F.; Moriarty, V. W.

2017-12-01

Each winter, more than 15 million tons of road salt is applied in the United States for the de-icing purpose. Considerable amount of chloride in road salt flows into streams/drainage systems with the snow melt runoff and spring storms, and eventually goes into ecologically sensitive low-lying areas in the watershed, such as ponds and lakes. In many watersheds in the northern part of US, the chloride level in the water body has increased significantly in the past decades, and continues an upward trend. The environmental and ecological impact of the elevated chloride level can no longer be ignored. However although there are many studies on the biological impact of elevated chloride levels, there are few investigations on how the spatially distributed road salt application affects various parts of the watershed. In this presentation, we propose a static road salt model as a first-order metric to address spacial distribution of salt loading. Derived from the Topological Wetness Index (TWI) in many hydrological models, this static salt model provides a spatial impact as- sessment of road salt applications. To demonstrate the effectiveness of the static model, National Elevation Dataset (NED) of ten-meter resolution of Lake George watershed in New York State is used to generate the TWI, which is used to compute a spatially dis- tributed "salt-loading coefficient" of the whole watershed. Spatially varying salt applica- tion rate is then aggregated, using the salt-loading coefficients as weights, to provide salt loading assessments of streams in the watershed. Time-aggregated data from five CTD (conductivity-temperature-depth) sensors in selected streams are used for calibration. The model outputs and the sensor data demonstrate a strong linear correlation, with the R value of 0.97. The investigation shows that the static modeling approach may provide an effective method for the understanding the input and transport of road salt to within watersheds.

Characterization and evaluation of miconazole salts and cocrystals for improved physicochemical properties.

PubMed

Tsutsumi, Shunichirou; Iida, Motoo; Tada, Norio; Kojima, Takashi; Ikeda, Yukihiro; Moriwaki, Toshiya; Higashi, Kenjirou; Moribe, Kunikazu; Yamamoto, Keiji

2011-12-15

Miconazole salts and cocrystals were studied to improve the physicochemical properties of miconazole. Maleate, hemifumarate, and hemisuccinate were prepared and characterized by powder X-ray diffractometry, differential scanning calorimetry, and single crystal X-ray diffractometry. The intrinsic dissolution rate and stability of each miconazole crystal form were compared to those of freebase and nitrate to evaluate the optimal crystal form. Crystal structure analysis indicated that maleate was a salt formed by proton transfer from the acid to the imidazole group of miconazole. Hemifumarate and hemisuccinate were determined to be cocrystals formed by hydrogen bonding between the acids and the base in their crystal lattices. Intrinsic dissolution tests showed that the formation of salts and cocrystals improved the dissolution rate of miconazole. Stability tests of preliminary formulations prepared with each crystal form indicated that maleate and hemifumarate were unstable at 80°C and generated a specific degraded product, i.e., a Michael adduct, between miconazole and the acids. Hemisuccinate had a superior intrinsic dissolution rate and stability, and is thus considered a promising crystal form of miconazole. Copyright © 2011 Elsevier B.V. All rights reserved.

INNER SALTS

DTIC Science & Technology

been characterized include: (1) mesomeric phosphonium salts possessing phototropic properties; (2) pentavalent phosphorus compounds; and (3) a...Products that have been characterized include: (1) mesomeric phosphonium salts possessing phototropic properties; (2) pentavalent phosphorus compounds; and (3) a mesomeric inner salt. (Author)

Stability of iodine in salt fortified with iodine and iron.

PubMed

Ranganathan, Srinivasaiyengar; Karmarkar, Madhu G; Krupadanam, Muddepaka; Brahmam, Ginnela N V; Rao, Mendhu Vishnuvardhana; Vijayaraghavan, Kamasamudram; Sivakumar, Bhattriprolu

2007-03-01

Determining the stability of iodine in fortified salt can be difficult under certain conditions. Current methods are sometimes unreliable in the presence of iron. To test the new method to more accurately estimate iodine content in double-fortified salt (DFS) fortified with iodine and iron by using orthophosphoric acid instead of sulfuric acid in the titration procedure. A double-blind, placebo-controlled study was carried out on DFS and iodized salt produced by the dry-mixing method. DFS and iodized salt were packed and sealed in color-coded, 0.5-kg, low-density polyethylene pouches, and 25 of these pouches were further packed and sealed in color-coded, double-lined, high-density polyethylene bags and transported by road in closed, light-protected containers to the International Council for the Control of Iodine Deficiency Disorders (ICCIDD), Delhi; the National Institute of Nutrition (NIN), Hyderabad; and the Orissa Unit of the National Nutrition Monitoring Bureau (NNMB), Bhubaneswar. The iodine content of DFS and iodized salt stored under normal room conditions in these places was measured by the modified method every month on the same prescribed dates during the first 6 months and also after 15 months. The iodine content of DFS and iodized salt stored under simulated household conditions was also measured in the first 3 months. After the color code was broken at the end of the study, it was found that the DFS and iodized salt stored at Bhubaneswar, Delhi, and Hyderabad retained more or less the same initial iodine content (30-40 ppm) during the first 6 months, and the stability was not affected after 15 months. The proportion of salt samples having more than 30 ppm iodine was 100% in DFS and iodized salt throughout the study period. Daily opening and closing of salt pouches under simulated household conditions did not result in any iodine loss. The DFS and iodized salt prepared by the dry-mixing method and stored at normal room conditions had excellent iodine

Preparation and properties of amylose complexes prepared from hexadecylamine and its hydrochloride salt

USDA-ARS?s Scientific Manuscript database

Amylose inclusion complexes were prepared from jet-cooked aqueous mixtures of high amylose corn starch and 1-hexadecylamine (HDA). Slow-cooling produced torus/disc-shaped spherulites, whereas aggregates of smaller spherulites were obtained by rapid-cooling in ice. The morphologies and 6(1)V x-ray ...

Molecular insights into shellac film coats from different aqueous shellac salt solutions and effect on disintegration of enteric-coated soft gelatin capsules.

PubMed

Al-Gousous, J; Penning, M; Langguth, P

2015-04-30

The purpose of this investigation was to study the effect of using different salts of shellac on the disintegration properties of shellac-based enteric coatings. In the last two decades, shellac has been increasingly used as an aqueous solution for enteric coating purposes, with the ammonium salt being the form typically used. Little investigation has been performed on using other salts, and therefore, this was the focus of our work. Enteric coatings, based on different shellac salts (ammonium, sodium, potassium and composite ammonium-sodium), were applied onto soft gelatin capsules. Disintegration testing of the coated soft gelatin capsules showed that alkali metal salts promote faster disintegration than ammonium salts. In order to determine the causes behind these differences, the solubility, thermal and spectroscopic properties of films cast from the different salts were investigated. The results show that films cast from ammonium-based salts of shellac are, unlike those cast from alkali metal-based salts, water-insoluble. Spectroscopic evidence suggests that this might be due to partial salt dissociation resulting in loss of ammonium as ammonia and reduced degree of shellac ionization during drying. In addition, oxidation of shellac aldehyde groups of the ammonium-based shellac salts could also play a role. And possible higher extent of shellac hydrolysis during the preparation of alkali metal salts might also be a factor. Therefore, the nature of the shellac salt used in the preparation of shellac-based aqueous coating solutions is a significant formulation factor affecting product performance. Copyright © 2014 Elsevier B.V. All rights reserved.

The potential of various foods to serve as a carrier for micronutrient fortification, data from remote areas in Indonesia.

PubMed

Melse-Boonstra, A; Pee, S; Martini, E; Halati, S; Sari, M; Kosen, S; Muhilal; Bloem, M

2000-11-01

To estimate the potential of various industrially produced foods, to serve as a carrier for micronutrient fortification based on the frequency of their consumption in different socio-economic strata; to determine the role of fortified instant noodles as a source of micronutrients; to assess the contribution of plant foods, animal foods and fortified foods to vitamin A intake. A survey was conducted in rural South Sulawesi and urban South Kalimantan between November 1996 and January 1997. Households (1500 in South Sulawesi; 2112 in South Kalimantan) were selected randomly by multi-stage cluster sampling. From each household, data were collected from the mother and her youngest child (0-5 y). Mothers were interviewed on various topics, including socio-economic status, food consumption, receipt of high-dose vitamin A capsules, health and nutritional status. Monosodium glutamate and salt were consumed daily in almost all households in both areas, and consumption was not associated with socio-economic status. Instant noodles were consumed in nearly all households in both areas, but consumption of fortified noodles was related to socio-economic status; it was highest among households of government employees and private investors, and lowest among farmers and share-croppers. Vegetables were the most important source of vitamin A in rural South Sulawesi, while foods of animal origin were the most important source in urban South Kalimantan. The results support double or triple fortification of salt and/or monosodium glutamate with iodine, vitamin A and/or iron. Efforts to overcome associated technical and logistical difficulties are urgently needed. Opportunities for Micronutrient Interventions (OMNI); United States Agency for International Development (USAID). European Journal of Clinical Nutrition (2000) 54, 822-827

Molten salt oxidation of organic hazardous waste with high salt content.

PubMed

Lin, Chengqian; Chi, Yong; Jin, Yuqi; Jiang, Xuguang; Buekens, Alfons; Zhang, Qi; Chen, Jian

2018-02-01

Organic hazardous waste often contains some salt, owing to the widespread use of alkali salts during industrial manufacturing processes. These salts cause complications during the treatment of this type of waste. Molten salt oxidation is a flameless, robust thermal process, with inherent capability of destroying the organic constituents of wastes, while retaining the inorganic ingredients in the molten salt. In the present study, molten salt oxidation is employed for treating a typical organic hazardous waste with a high content of alkali salts. The hazardous waste derives from the production of thiotriazinone. Molten salt oxidation experiments have been conducted using a lab-scale molten salt oxidation reactor, and the emissions of CO, NO, SO 2 , HCl and dioxins are studied. Impacts are investigated from the composition of the molten salts, the types of feeding tube, the temperature of molten carbonates and the air factor. Results show that the waste can be oxidised effectively in a molten salt bath. Temperature of molten carbonates plays the most important role. With the temperature rising from 600 °C to 750 °C, the oxidation efficiency increases from 91.1% to 98.3%. Compared with the temperature, air factor has but a minor effect, as well as the composition of the molten salts and the type of feeding tube. The molten carbonates retain chlorine with an efficiency higher than 99.9% and the emissions of dioxins are below 8 pg TEQ g -1 sample. The present study shows that molten salt oxidation is a promising alternative for the disposal of organic hazardous wastes containing a high salt content.

[Rapid screening the alkaloids of poppy shell in hot pot condiment, beef noodle soup and seasoning by direct analysis in real time-tandem mass spectrometry].

PubMed

Zhang, Baile; Gao, Lihong; Xie, Yingshuang; Zhou, Wei; Chen, Xiaofeng; Lei, Chunni; Zhang, Huan

2017-07-08

A direct analysis in real time tandem mass spectrometry (DART-MS/MS) method was established for quickly screening five illegally added alkaloids of poppy shell from the hot pot condiment, beef noodle soup and seasoning. The samples were extracted and purified by acetonitrile, and then injected under the conditions of ionization temperature of 300℃, grid electrode voltage of 150 V and sampling rate of 0.8 mm/s using DART in the positive ion mode. The determination was conducted by tandem mass spectrometry in positive ESI mode under multiple reaction monitoring (MRM) mode. The method is simple and rapid, and can meet the requirement of rapid screening and analysis of large quantities of samples.

Preparation of Supported Palladium Catalysts using Deep Eutectic Solvents.

PubMed

Iwanow, Melanie; Finkelmeyer, Jasmin; Söldner, Anika; Kaiser, Manuela; Gärtner, Tobias; Sieber, Volker; König, Burkhard

2017-09-12

Deep eutectic solvents (DESs) dissolve metal salts or oxides and are used as solvent and carbon source for the preparation of supported palladium catalysts. After dissolving of the palladium salt in the DES, the pyrolysis of the mixture under nitrogen atmosphere yields catalytically active palladium on supporting material composed of carbon, nitrogen and oxygen (CNO) by a simple single step preparation method without further activation. The catalysts were characterized by scanning electron microscopy (SEM) and X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), Brunauer-Emmett-Teller (BET) and CHNS/O elementary analysis. The amount of functional groups on the surface of the supporting material was determined by Boehm titrations. Moreover, the activity of the prepared catalysts was evaluated in the hydrogenation of linear alkenes and compared with a commercial Pd/C catalyst. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

Preparation and Analysis of Libethenite: A Project for the First-Year Laboratory

ERIC Educational Resources Information Center

Ginion, Kelly E.; Yoder, Claude H.

2004-01-01

The preparation of libethenite, a double salt of copper(II) phosphate and copper(II) hydroxide presents the opportunity to discuss the prevalence of double salts in the environment, the relationship between solubility and stability in aqueous solution, the origin of the color of transition metal compounds and gravimetric analyses. Typical results…

PREPARATION OF URANIUM-ALUMINUM ALLOYS

DOEpatents

Moore, R.H.

1962-09-01

A process is given for preparing uranium--aluminum alloys from a solution of uranium halide in an about equimolar molten alkali metal halide-- aluminum halide mixture and excess aluminum. The uranium halide is reduced and the uranium is alloyed with the excess aluminum. The alloy and salt are separated from each other. (AEC)

A molten salt process for producing neodymium and neodymium-iron alloys

NASA Astrophysics Data System (ADS)

Sharma, Ram A.; Seefurth, Randall N.

1989-12-01

The production of low-cost neodymium metal in a stirred tank reactor by the reduction of Nd2O3 with sodium in the presence of CaCl2-KCl-NaCl melts by the overall reaction Nd2O3+3CaCl2+6Na→2Nd+3CaO+6NaCl at ˜750 °C is described. The metal produced is recovered from the salt medium by dissolving it in a Nd-Zn or Nd-Fe alloy pool. In the case of Nd-Zn alloy pools, product yields (percentages of theoretical neodymium produced) in excess of 94 pct are obtained when using salt ratios, i.e., the amounts of salt per gram of neodymium produced, ≥3.5 and excess reductant ≥10 pct. The alloy produced is of high quality, and following vacuum distillation of the zinc, can be used in producing General Motors’ MAGNEQUENCH alloy for permanent magnets. In the case of Nd-Fe pools, the yield is also ˜95 pct with a salt ratio as low as 3.5. The yield is found to depend on the salt composition and salt ratio, and to decrease at salt ratios below 3.25. Stirrer position has little effect on yield, while increasing the temperature and placing fins in the reactor increase the yield. The Nd-Fe alloy produced is of as good quality as that produced using Ca reductant and is suitable for direct use in preparing the MAGNEQUENCH alloy.

Resin catalysts and method of preparation

DOEpatents

Smith, Jr., Lawrence A.

1986-01-01

Heat stabilized catalyst compositions are prepared from nuclear sulfonic acid, for example, macroporous crosslinked polyvinyl aromatic compounds containing sulfonic acid groups are neutralized with a metal of Al, Fe, Zn, Cu, Ni, ions or mixtures and alkali, alkaline earth metals or ammonium ions by contacting the resin containing the sulfonic acid with aqueous solutions of the metals salts and alkali, alkaline earth metal or ammonium salts. The catalysts have at least 50% of the sulfonic acid groups neutralized with metal ions and the balance of the sulfonic acid groups neutralized with alkali, alkaline earth ions or ammonium ions.

Resin catalysts and method of preparation

DOEpatents

Smith, L.A. Jr.

1986-12-16

Heat stabilized catalyst compositions are prepared from nuclear sulfonic acid, for example, macroporous crosslinked polyvinyl aromatic compounds containing sulfonic acid groups are neutralized with a metal of Al, Fe, Zn, Cu, Ni, ions or mixtures and alkali, alkaline earth metals or ammonium ions by contacting the resin containing the sulfonic acid with aqueous solutions of the metals salts and alkali, alkaline earth metal or ammonium salts. The catalysts have at least 50% of the sulfonic acid groups neutralized with metal ions and the balance of the sulfonic acid groups neutralized with alkali, alkaline earth ions or ammonium ions.

Profiling Groundwater Salt Concentrations in Mangrove Swamps and Tropical Salt Flats

NASA Astrophysics Data System (ADS)

Ridd, Peter V.; Sam, Renagi

1996-11-01

The salt concentration of groundwater in mangrove swamps is an important parameter controlling the growth of mangrove species. Extremely high salt concentrations of groundwater in tropical salt flats are responsible for the complete absence of macrophytes. Determining groundwater salt concentrations can be a very time-consuming and laborious process if conventional techniques are used. Typically, groundwater samples must be extracted for later laboratory analysis. In this work, a simple conductivity probe has been developed which may be inserted easily to a depth of 2 m into the sediment. The changes in conductivity of the sediment is due primarily to porewater salt concentration, and thus ground conductivity is useful in determining changes in groundwater salt concentrations. Using the conductivity probe, transects of sediment conductivity can be undertaken quickly. As an example of a possible application of the probe, transects of ground conductivity were taken on a mangrove swamp/saltflat system. The transects show clearly the sharp delineation in conductivity between the salt flat and mangrove swamp due to a change in groundwater salt concentrations. Horizontal and vertical salt concentration gradients of up to 50 g l -1 m -1and 150 g l -1 m -1, respectively, were found. Very sharp changes in groundwater salt concentrations at the interface between salt flats and mangroves indicate that the mangroves may be modifying the salinity of the groundwater actively.

PREPARATION OF PURE METAL FROM THEIR COMPOUNDS

DOEpatents

Slatin, H.L.

1961-08-01

S>A method is described for the preparation of uranium from U/sub 3/O/ sub 6/ by electrolytic deposition at the cathode from an alkali and/or alkaline earth fused salt bath such as fused strontium potassium chloride. (AEC)

Oral sustained-release suspension based on a lauryl sulfate salt/complex.

PubMed

Kasashima, Yuuki; Uchida, Shinya; Yoshihara, Keiichi; Yasuji, Takehiko; Sako, Kazuhiro; Namiki, Noriyuki

2016-12-30

The objective of this study was to evaluate the feasibility of lauryl sulfate (LS) salt/complex as a novel carrier in oral sustained-release suspensions. Mirabegron, which has a pH-dependent solubility, was selected as the model drug. Sodium lauryl sulfate (SLS) was bound to mirabegron in a stoichiometric manner to form an LS salt/complex. LS salt/complex formulation significantly reduced the solubility of mirabegron and helped mirabegron achieve sustained-release over a wide range of pH conditions. Microparticles containing the LS salt/complex were prepared by spray drying with the aqueous dispersion of ethylcellulose (Aquacoat ® ECD). The diameter of the microparticles was less than 200μm, which will help avoid a gritty taste. In vitro results indicated the microparticles had slower dissolution profiles than the LS salt/complex. The dissolution rate could be controlled flexibly by changing the amount of Aquacoat ® ECD. The microparticle suspension retained the desired sustained-release property and dissolution profile after being stored for 30days at 40°C. In addition, the suspension displayed sustained-release behavior in dogs without a pronounced C max peak, which will help prevent side effects. These results suggest that microparticles containing LS salt/complex may be useful as a novel sustained-release suspension for oral delivery. Copyright © 2016 Elsevier B.V. All rights reserved.

Consumer acceptance of model soup system with varying levels of herbs and salt.

PubMed

Wang, Chao; Lee, Youngsoo; Lee, Soo-Yeun

2014-10-01

Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers' overall liking of soups and identify the impact of salt levels on consumers' overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers' overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems. It is challenging for the food industry to reduce sodium in foods without fully understanding the impact of sodium reduction on sensory properties of foods. Herbs are recommended to use in reducing sodium; however, little has been reported regarding the effect of herbs on sodium reduction and how herbs influence consumers’ acceptance of foods. This study provides findings that herbs may aid in decreasing the amount of salt consumers need to add for freshly prepared soups. It was also found that high

New molten salt systems for high temperature molten salt batteries: Ternary and quaternary molten salt systems based on LiF-LiCl, LiF-LiBr, and LiCl-LiBr

NASA Astrophysics Data System (ADS)

Fujiwara, Syozo; Inaba, Minoru; Tasaka, Akimasa

Using a new simulative technique developed by us, we systematically investigated new ternary or quaternary molten salt systems, which are based on LiF-LiCl, LiF-LiBr, and LiCl-LiBr binary systems, for use as electrolytes in thermal batteries, and evaluated their ionic conductivities and melting points experimentally. It was confirmed experimentally that LiF-LiBr-KF (melting point: 425 °C, ionic conductivity at 500 °C: 2.52 S cm -1), LiCl-LiBr-KF (405 °C, 2.56 S cm -1), LiCl-LiBr-NaF-KF (425 °C, 3.11 S cm -1), LiCl-LiBr-NaCl-KCl (420 °C, 2.73 S cm -1), and LiCl-LiBr-NaBr-KBr (420 °C, 2.76 S cm -1) meet our targets for both melting point (350-430 °C) and ionic conductivity (2.0 S cm -1 and higher at 500 °C). A single cell using the newly developed LiCl-LiBr-NaCl-KCl molten salt as an electrolyte was prepared, and the DC-IR of the cell decreased by 20% than that of a single cell using the conventional LiCl-KCl molten salt. It was therefore concluded that the use of new quaternary molten salt systems can improve the discharge rate-capability in practical battery applications because of their high ionic conductivities.

Effect of a counterion on the glass transition temperature (T(g)') during lyophilization of ganciclovir salt forms.

PubMed

Kumar, Lokesh; Baheti, Ankit; Bansal, Arvind K

2011-02-07

This manuscript deals with the effect of a counterion on the glass transition temperature for lyophilization of ganciclovir salts. Salt forms of ganciclovir, namely, sodium, potassium, rubidium, and cesium salts, were prepared by an in situ technique and analyzed by modulated differential scanning calorimetry (MDSC) for the determination of the critical process parameter for lyophilization. Nonionized ganciclovir and its salt forms showed a glass transition (T(g)') in the reversing MDSC signal, confirming their amorphous nature. T(g)' of the nonionized ganciclovir and ganciclovir sodium, potassium, rubidium, and cesium salts followed the order: sodium salt (-34.94°C) > nonionized ganciclovir (-40.15°C) > potassium salt (-46.23°C) > rubidium salt (-49.95°C) > cesium salt (-53.62°C). The analysis of the freezable water content for ganciclovir and its salts showed the trend: pure water > nonionized ganciclovir > potassium salt ∼ sodium salt > rubidium salt > cesium salt. This showed that a majority of water in the salts is present as an unfrozen fraction, thus leading to a lowering of T(g)' because of the plasticizing effect of unfrozen water. Density functional theory (DFT) further suggested a positive contribution of the strength of intra- and intermolecular force of interactions to the T(g)' value, with a higher intramolecular and intermolecular force of interaction leading to a higher T(g)'.

Hydrologic and climatologic data, 1967, Salt Lake County, Utah

USGS Publications Warehouse

Hely, A.G.; Mower, Reed W.; Horr, C.A.

1968-01-01

An investigation of the water resources of Salt Lake County, Utah, was undertaken by the Water Resources Division of the U.S. Geological Survey in July 1963. This investigation is a cooperative project financed chiefly by equal contributions of the State of Utah and the Federal Government in accordance with an agreement between the Division of Water Rights, Utah Department of Natural Resources, and the Geological Survey. The investigation was financed during the period covered by this report by the following organizations: Utah Division of Water Rights (formerly State Engineer), Utah Division of Water Resources (formerly Water and Power Board), Salt Lake County, Salt Lake County Water Conservancy District, Central Utah Water Conservancy District, Metropolitan Water District of Salt Lake City, City of Murray, Granger-Hunter Improvement District, Taylorsville-Bennion Improvement District, Holladay Water Company, Magna Water and Sewer District, U.S. Bureau of Reclamation, U.S. Geological Survey.The investigation encompasses the collection and interpretation of a large variety of climatologic, hydrologic, and geologic data in and near Salt Lake County. Utah Basic-Data Releases 11-13 contain data collected through 1966. This release contains climatologic and surfacewater data for the 1967 water year (October 1966 to September 1967) and ground-water data collected during the 1967 calendar year. A similar annual release will contain data collected during the remainder of the investigation, and interpretive reports will be prepared as the investigation proceeds. Organizations that furnished data are acknowledged in station descriptions and footnotes to tables.

Hydrologic and climatologic data, 1968, Salt Lake County, Utah

USGS Publications Warehouse

1969-01-01

An investigation of the water resources of Salt Lake County, Utah, was undertaken by the Water Resources Division of the U.S. Geological Survey in July 1963. This investigation is a cooperative project financed chiefly by equal contributions of the State of Utah and the Federal Government in accordance with an agreement between the Division of Water Rights, Utah Department of Natural Resources, and the Geological Survey. The investigation was financed during the period covered by this report by the following organizations: Utah Division of Water Rights (formerly State Engineer), Utah Division of Water Resources (formerly Water and Power Board), Salt Lake County, Salt Lake County Water Conservancy District, Central Utah Water Conservancy District, Metropolitan Water District of Salt Lake City, City of Murray, Granger-Hunter Improvement District, Taylorsville-Bennion Improvement District, Holladay Water Company, Magna Water and Sewer District, U.S. Bureau of Reclamation, U.S. Geological SurveyThe investigation encompasses the collection and interpretation of a large variety of climatologic, hydrologic, and geologic data in and near Salt Lake County. Utah Basic-Data Releases 11-13 and 15 contain data collected through 1967. This release contains climatologic and surface-water data for the 1968 water year (October 1967 to September 1968) and ground-water data collected during the 1968 calendar year. This is the final annual release of basic data for this investigation. Interpretive reports summarizing the results are in preparation. Organizations that furnished data are acknowledged in station descriptions and footnotes to tables.

Preparation of water-soluble magnetic nanocrystals using aryl diazonium salt chemistry.

PubMed

Griffete, Nébéwia; Herbst, Frédéric; Pinson, Jean; Ammar, Souad; Mangeney, Claire

2011-02-16

A novel and facile methodology for the in situ surface functionalization of Fe(3)O(4) nanoparticles is proposed, based on the use of aryl diazonium salts chemistry. The grafting reaction involves the formation of diazoates in a basic medium. These species are unstable and dediazonize along a homolytic pathway to give aryl radicals which further react with the Fe(3)O(4) NPs during their formation and stop their growth. Advantages of the present approach rely not only on the simplicity, rapidity, and efficiency of the procedure but also on the formation of strong Fe(3)O(4)-aryl surface bonds, highly suitable for further applications.

Distillation and condensation of LiCl-KCl eutectic salts for a separation of pure salts from salt wastes from an electrorefining process

NASA Astrophysics Data System (ADS)

Eun, Hee Chul; Yang, Hee Chul; Lee, Han Soo; Kim, In Tae

2009-12-01

Salt separation and recovery from the salt wastes generated from a pyrochemical process is necessary to minimize the high-level waste volumes and to stabilize a final waste form. In this study, the thermal behavior of the LiCl-KCl eutectic salts containing rare earth oxychlorides or oxides was investigated during a vacuum distillation and condensation process. LiCl was more easily vaporized than the other salts (KCl and LiCl-KCl eutectic salt). Vaporization characteristics of LiCl-KCl eutectic salts were similar to that of KCl. The temperature to obtain the vaporization flux (0.1 g min -1 cm -2) was decreased by much as 150 °C by a reduction of the ambient pressure from 5 Torr to 0.5 Torr. Condensation behavior of the salt vapors was different with the ambient pressure. Almost all of the salt vapors were condensed and were formed into salt lumps during a salt distillation at the ambient pressure of 0.5 Torr and they were collected in the condensed salt storage. However, fine salt particles were formed when the salt distillation was performed at 10 Torr and it is difficult for them to be recovered. Therefore, it is thought that a salt vacuum distillation and condensation should be performed to recover almost all of the vaporized salts at a pressure below 0.5 Torr.

The synthesis and characterization of fatty acid salts of chitosan as novel matrices for prolonged intragastric drug delivery.

PubMed

Bani-Jaber, Ahmad; Hamdan, Imad; Alkawareek, Mahmoud

2012-07-01

The aim of this study was to prepare fatty acid salts of chitosan (CS) and to evaluate the salts as matrices for sustained drug release and prolonged gastric retention. CS-laurate and CS-palmitate were formed by mixing saturated CS solution and aqueous solutions of sodium laurate and sodium palmitate, respectively, and collected by centrifugation. They were characterized using Fourier-transform infrared spectroscopy and differential scanning calorimetry. Different matrices as effervescent tablets were prepared using each of these CS-salts, CS and the corresponding physical mixtures of CS and the fatty acids. Sodium bicarbonate as an effervescent agent and ranitidine HCl as a model drug were incorporated into these matrices. In vitro buoyancy and drug dissolution were studied for the matrices in 0.1 M HCl. Tablets with fatty acid salts of CS showed both rapid and prolonged buoyancy (> 8 h). Comparatively, CS tablets exhibited a short floatation period (< 2 h) and tablets were completely disintegrated within 1 h of soaking. In addition, slow and prolonged drug release was achieved from tablets of fatty acid salts of CS with average drug release of 80.1 and 71.8% for CS-laurate and CS-palmitate, respectively. Rapid drug release (> 80% at 1 h) was exhibited by tablets with CS or the physical mixtures.

Effects of Salts on the Halophilic Alga Dunaliella viridis1

PubMed Central

Johnson, Mary K.; Johnson, Emmett J.; MacElroy, Robert D.; Speer, Henry L.; Bruff, Barbara S.

1968-01-01

Determinations of the salt sensitivity of enzymes extracted from the halophilic alga Dunaliella viridis revealed that pentose phosphate isomerase, ribulose diphosphate carboxylase, glucose-6-phosphate dehydrogenase, and phosphohexose isomerase were inhibited by NaCl concentrations far lower than that in the growth medium (3.75 m). The inhibition was reversible and was not prevented by preparing the extracts in the presence of salt. Potassium, lithium, and cesium chlorides were equally inhibitory. In contrast, whole cells require rather high levels of NaCl for optimal growth, whereas growth is inhibited by low levels of the other cations. The results suggest a specific mechanism for the exclusion of sodium from the interior of the cell. Images PMID:5646631

The electrochemical reduction processes of solid compounds in high temperature molten salts.

PubMed

Xiao, Wei; Wang, Dihua

2014-05-21

Solid electrode processes fall in the central focus of electrochemistry due to their broad-based applications in electrochemical energy storage/conversion devices, sensors and electrochemical preparation. The electrolytic production of metals, alloys, semiconductors and oxides via the electrochemical reduction of solid compounds (especially solid oxides) in high temperature molten salts has been well demonstrated to be an effective and environmentally friendly process for refractory metal extraction, functional materials preparation as well as spent fuel reprocessing. The (electro)chemical reduction of solid compounds under cathodic polarizations generally accompanies a variety of changes at the cathode/melt electrochemical interface which result in diverse electrolytic products with different compositions, morphologies and microstructures. This report summarizes various (electro)chemical reactions taking place at the compound cathode/melt interface during the electrochemical reduction of solid compounds in molten salts, which mainly include: (1) the direct electro-deoxidation of solid oxides; (2) the deposition of the active metal together with the electrochemical reduction of solid oxides; (3) the electro-inclusion of cations from molten salts; (4) the dissolution-electrodeposition process, and (5) the electron hopping process and carbon deposition with the utilization of carbon-based anodes. The implications of the forenamed cathodic reactions on the energy efficiency, chemical compositions and microstructures of the electrolytic products are also discussed. We hope that a comprehensive understanding of the cathodic processes during the electrochemical reduction of solid compounds in molten salts could form a basis for developing a clean, energy efficient and affordable production process for advanced/engineering materials.

Rural Latino caregivers’ beliefs and behaviors around their children’s salt consumption

PubMed Central

Hoeft, Kristin S.; Guerra, Claudia; Gonzalez-Vargas, M. Judy; Barker, Judith C.

2015-01-01

Background Prevalence of high blood pressure has been increasing in U.S. children, with implications for long term health consequences. Sodium consumption, a modifiable risk factor for high blood pressure, is above recommended limits and increasing. Very little is known about Latino caregiver beliefs and behaviors around their children’s salt consumption. Methods In California’s Central Valley, qualitative interviews in Spanish investigated low-income caregivers’ views and understandings of their children’s dietary salt consumption. Thirty individual interviews and 5 focus groups were conducted (N=61). Interview transcripts were translated and transcribed, coded and thematically analyzed. Results Seven primary topic areas around children’s salt intake and its impact on health were identified: children’s favorite foods, children’s dietary salt sources, superiority of home-cooked foods, salty and sweet foods, managing salt for health, developing children’s tastes, and adding salt added at the table. Parents recognize common sources of sodium such as “junk food” and processed food and made efforts to limit their children’s consumption of these foods, but may overlook other significant sodium sources, particularly bread, cheese, prepared soups and sports drinks. Caregivers recognize excess salt as unhealthy for children, but don’t believe health problems (like high blood pressure) can occur in young children. Nevertheless, they made efforts to limit how much salt their children consumed through a variety of strategies; school meals were a source of high sodium that they felt were outside of their control. Conclusion Latino caregivers are concerned about their children’s salt intake and attempt to limit consumption, but some common sources of sodium are under-recognized. PMID:25481770

Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2.

PubMed

Chen, Chaoping; Okazaki, Emiko; Osako, Kazufumi

2016-12-15

Salt-reduced Alaska pollack roe benefits public health by decreasing NaCl intake; however, it has a poor texture with low breaking strength. This study addresses the feasibility of NaCl reduction in salted roe products, with focusing on the improvement of breaking strength using CaCl2. Salted roe products were prepared by immersing Alaska pollack roe in either NaCl solutions (3.5, 7.0, 15.0, 20.0, and 25.0%) or 7.0% NaCl solutions with added CaCl2 (0.0, 0.5, 1.0, 2.0, and 3.0%). Breaking strength, moisture and salt contents, eggshell protein composition of the salted roe products, as well as total endogenous transglutaminase (TGase) activity in various NaCl and CaCl2 concentrations were analyzed. CaCl2 addition enhanced eggshell protein crosslinking and breaking strength of the salt-reduced roe products. An acyl transfer reaction catalyzed by calcium-dependent TGase may be responsible for the eggshell protein crosslinking and improved texture. Thus, we successfully developed a salt-reduced Alaska roe product using CaCl2. Copyright © 2016 Elsevier Ltd. All rights reserved.

Molten Salt Promoting Effect in Double Salt CO2 Absorbents

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zhang, Keling; Li, Xiaohong S.; Chen, Haobo

2016-01-01

The purpose of this paper is to elaborate on the concept of molten salts as catalysts for CO2 absorption by MgO, and extend these observations to the MgO-containing double salt oxides. We will show that the phenomena involved with CO2 absorption by MgO and MgO-based double salts are similar and general, but with some important differences. This paper focuses on the following key concepts: i) identification of conditions that favor or disfavor participation of isolated MgO during double salt absorption, and investigation of methods to increase the absorption capacity of double salt systems by including MgO participation; ii) examination ofmore » the relationship between CO2 uptake and melting point of the promoter salt, leading to the recognition of the role of pre-melting (surface melting) in these systems; and iii) extension of the reaction pathway model developed for the MgO-NaNO3 system to the double salt systems. This information advances our understanding of MgO-based CO2 absorption systems for application with pre-combustion gas streams.« less

Synthesis of zwitterionic salts of pyridinium-Meldrum acid and barbiturate through unique four-component reactions.

PubMed

Wang, Qi-Fang; Hui, Li; Hou, Hong; Yan, Chao-Guo

2010-03-08

An efficient synthetic procedure for the preparation of the unusual charge-separated pyridinium-Meldrum acid and N,N-dimethylbarbiturate acid zwitterionic salts was developed though a unique one-pot four-component reaction involving pyridine, aromatic aldehyde, Meldrum acid or N,N-dimethylbarbituric acid, and p-nitrobenzyl bromide in acetonitrile. By varying combinations of four components involving nitrogen-containing heterocycles, we conveniently established reactive alpha-halomethylene compounds, aldehydes and beta-dicarbonyl compounds a library of zwitterionic salts.

Investigation of the Atypical Glass Transition and Recrystallization Behavior of Amorphous Prazosin Salts

PubMed Central

Kumar, Lokesh; Popat, Dharmesh; Bansal, Arvind K.

2011-01-01

This manuscript studied the effect of counterion on the glass transition and recrystallization behavior of amorphous salts of prazosin. Three amorphous salts of prazosin, namely, prazosin hydrochloride, prazosin mesylate and prazosin tosylate were prepared by spray drying, and characterized by optical-polarized microscopy, differential scanning calorimetry and powder X-ray diffraction. Modulated differential scanning calorimetry was used to determine the glass transition and recrystallization temperature of amorphous salts. Glass transition of amorphous salts followed the order: prazosin mesylate > prazosin tosylate ∼ prazosin hydrochloride. Amorphous prazosin mesylate and prazosin tosylate showed glass transition, followed by recrystallization. In contrast, amorphous prazosin hydrochloride showed glass transition and recrystallization simultaneously. Density Functional Theory, however, suggested the expected order of glass transition as prazosin hydrochloride > prazosin mesylate > prazosin tosylate. The counterintuitive observation of amorphous prazosin hydrochloride having lower glass transition was explained in terms of its lower activation energy (206.1 kJ/mol) for molecular mobility at Tg, compared to that for amorphous prazosin mesylate (448.5 kJ/mol) and prazosin tosylate (490.7 kJ/mol), and was further correlated to a difference in hydrogen bonding strength of the amorphous and the corresponding recrystallized salts. This study has implications in selection of an optimal amorphous salt form for pharmaceutical development. PMID:24310595

Investigation of the atypical glass transition and recrystallization behavior of amorphous prazosin salts.

PubMed

Kumar, Lokesh; Popat, Dharmesh; Bansal, Arvind K

2011-08-25

This manuscript studied the effect of counterion on the glass transition and recrystallization behavior of amorphous salts of prazosin. Three amorphous salts of prazosin, namely, prazosin hydrochloride, prazosin mesylate and prazosin tosylate were prepared by spray drying, and characterized by optical-polarized microscopy, differential scanning calorimetry and powder X-ray diffraction. Modulated differential scanning calorimetry was used to determine the glass transition and recrystallization temperature of amorphous salts. Glass transition of amorphous salts followed the order: prazosin mesylate > prazosin tosylate ~ prazosin hydrochloride. Amorphous prazosin mesylate and prazosin tosylate showed glass transition, followed by recrystallization. In contrast, amorphous prazosin hydrochloride showed glass transition and recrystallization simultaneously. Density Functional Theory, however, suggested the expected order of glass transition as prazosin hydrochloride > prazosin mesylate > prazosin tosylate. The counterintuitive observation of amorphous prazosin hydrochloride having lower glass transition was explained in terms of its lower activation energy (206.1 kJ/mol) for molecular mobility at Tg, compared to that for amorphous prazosin mesylate (448.5 kJ/mol) and prazosin tosylate (490.7 kJ/mol), and was further correlated to a difference in hydrogen bonding strength of the amorphous and the corresponding recrystallized salts. This study has implications in selection of an optimal amorphous salt form for pharmaceutical development.

Non-precious metal catalysts prepared from precursor comprising cyanamide

DOEpatents

Chung, Hoon Taek; Zelenay, Piotr

2015-10-27

Catalyst comprising graphitic carbon and methods of making thereof; said graphitic carbon comprising a metal species, a nitrogen-containing species and a sulfur containing species. A catalyst for oxygen reduction reaction for an alkaline fuel cell was prepared by heating a mixture of cyanamide, carbon black, and a salt selected from an iron sulfate salt and an iron acetate salt at a temperature of from about 700.degree. C. to about 1100.degree. C. under an inert atmosphere. Afterward, the mixture was treated with sulfuric acid at elevated temperature to remove acid soluble components, and the resultant mixture was heated again under an inert atmosphere at the same temperature as the first heat treatment step.

Low-temperature synthesis of nanocrystalline ZrC coatings on flake graphite by molten salts

NASA Astrophysics Data System (ADS)

Ding, Jun; Guo, Ding; Deng, Chengji; Zhu, Hongxi; Yu, Chao

2017-06-01

A novel molten salt synthetic route has been developed to prepare nanocrystalline zirconium carbide (ZrC) coatings on flake graphite at 900 °C, using Zr powder and flake graphite as the source materials in a static argon atmosphere, along with molten salts as the media. The effects of different molten salt media, the sintered temperature, and the heat preservation time on the phase and microstructure of the synthetic materials were investigated. The ZrC coatings formed on the flake graphite were uniform and composed of nanosized particles (30-50 nm). With an increase in the reaction temperature, the ZrC nanosized particles were more denser, and the heat preservation time and thickness of the ZrC coating also increased accordingly. Electron microscopy was used to observe the ZrC coatings on the flake graphite, indicating that a "template mechanism" played an important role during the molten salt synthesis.

Dual Salt- and Thermo-Responsive Programmable Bilayer Hydrogel Actuators with Pseudo-Interpenetrating Double-Network Structures.

PubMed

Xiao, Shengwei; Zhang, Mingzhen; He, Xiaomin; Huang, Lei; Zhang, Yanxian; Ren, Baiping; Zhong, Mingqiang; Chang, Yung; Yang, Jintao; Zheng, Jie

2018-06-07

Development of smart soft actuators is highly important for fundamental research and industrial applications, but has proved to be extremely challenging. In this work, we present a facile, one-pot, one-step method to prepare dual-responsive bilayer hydrogels, consisting of a thermos-responsive poly(N-isopropyl acrylamide) (polyNIPAM) layer and a salt-responsive poly(3-(1-(4-vinylbenzyl)-1H-imidazol-3-ium-3-yl)propane-1-sulfonat) (polyVBIPS) layer. Both polyNIPAM and polyVBIPs layers exhibit a completely opposite swelling/shrinking behavior, where polyNIPAM shrinks (swells) but polyVBIPS swells (shrinks) in salt solution (water) or at high (low) temperatures. By tuning NIPAM:VBIPS ratios, the resulting polyNIPAM/polyVBIPS bilayer hydrogels enable to achieve fast and large-amplitude bidirectional bending in response to temperatures, salt concentrations, and salt types. Such bidirectional bending, bending orientation and degree can be reversibly, repeatedly, and precisely controlled by salt- or temperature-induced cooperative, swelling-shrinking properties from both layers. Based on their fast, reversible, bidirectional bending behavior, we further design two conceptual hybrid hydrogel actuators, serving as a six-arm gripper to capture, transport, and release an object and an electrical circuit switch to turn on-and-off a lamp. Different from the conventional two or multi-step methods for preparation of bilayer hydrogels, our simple, one-pot, one-step method and a new bilayer hydrogel system provide an innovative concept to explore new hydrogel-based actuators through combining different responsive materials that allow to program different stimulus for soft and intelligent materials applications.

Molten salt thermal energy storage for utility peaking loads

NASA Technical Reports Server (NTRS)

Ferrara, A.; Haslett, R.; Joyce, J.

1977-01-01

This paper considers the use of thermal energy storage (TES) in molten salts to increase the capacity of power plants. Five existing fossil and nuclear electric utility plants were selected as representative of current technology. A review of system load diagrams indicated that TES to meet loads over 95% of peak was a reasonable goal. Alternate TES heat exchanger locations were evaluated, showing that the stored energy should be used either for feedwater heating or to generate steam for an auxiliary power cycle. Specific salts for each concept are recommended. Design layouts were prepared for one plant, and it was shown that a TES tube/shell heat exchanger system could provide about 7% peaking capability at lower cost than adding steam generation capacity. Promising alternate heat exchanger concepts were also identified.

Non-precious metal catalysts prepared from precursors comprising cyanamide and polyaniline

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chung, Hoon Taek; Zelenay, Piotr

A catalyst for oxygen reduction reaction (ORR) for a fuel cell was prepared by pyrolyzing a mixture of polyaniline, cyanamide, carbon black, and a non-precious metal salt under an inert atmosphere. The pyrolyzed product was treated to remove acid soluble components and then pyrolyzed again. The resulting powder was used to prepare a cathode for a membrane electrode assembly that was used in a fuel cell. When iron(III) chloride was used as the salt, the resulting catalyst was porous with a web-shaped structure. It displayed a maximum power density of 0.79 W/cm at 0.4 V in H.sub.2/O.sub.2 at 1.0 barmore » back pressure.« less

Deformation of allochthonous salt and evolution of related salt-structural systems, eastern Louisiana Gulf Coast

DOE Office of Scientific and Technical Information (OSTI.GOV)

Schuster, D.C.

1996-12-31

Salt tectonics in the northern Gulf of Mexico involves both vertical diapirism and lateral silling or flow of salt into wings and tablets (sheets). Combinations of these two modes of salt deformation, concurrent with sediment loading and salt evacuation, have produced complex structures in the coastal and offshore region of southeastern Louisiana, a prolific oil and gas province. Many large growth faults and salt domes in the study area root into intra-Tertiary salt welds that were formerly occupied by allochthonous salt tablets. Two end-member structural systems involving evacuation of former tabular salt are recognized: roho systems and stepped counter-regional systems.more » Both end-member systems share a similar multi-staged evolution, including (1) initial formation of a south-leaning salt dome or wall sourced from the Jurassic salt level; (2) progressive development into a semi-tabular allochthonous salt body; and (3) subsequent loading, evacuation, and displacement of the tabular salt into secondary domes. In both systems, it is not uncommon to find salt displaced as much as 16-24 km south of its autochthonous source, connected by a horizontal salt weld to an updip, deflated counter-regional feeder. Although both end-member structural systems may originate before loading of allochthonous salt having grossly similar geometry, their final structural configurations after loading and salt withdrawal are distinctly different. Roho systems are characterized by large-displacement, listric, south-dipping growth faults that sole into intra-Tertiary salt welds marked by high-amplitude reflections continuous with residual salt masses. Salt from the former salt tablets has been loaded and squeezed laterally and downdip. Stepped counter-regional systems, in contrast, comprise large salt domes and adjacent large-displacement, north-dipping growth faults that sole into intra-Tertiary salt welds before stepping down again farther north.« less

Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.

PubMed

Chevanan, N; Muthukumarappan, K

2007-05-01

Meltability, melt profile parameters, and hardness of cheddar cheese prepared with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content, and salt-to-moisture ratio were studied at 0, 1, 2, 4, 6, and 8 mo of ripening. Meltability, melt profile parameters, and hardness of cheddar cheeses measured at 0, 1, 2, 4, 6, and 8 mo of ripening showed significant interaction between the levels of Ca and P, residual lactose, salt-to-moisture ratio, and ripening time for most of the properties studied. cheddar cheese prepared with high Ca and P (0.67% Ca and 0.53% P) resulted in up to 6.2%, 4.5%, 9.6%, 5.0%, and 22.8% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 23.5%, 9.6%, and 3.2% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low Ca and P (0.53% Ca and 0.39% P). cheddar cheese prepared with high lactose (1.4%) content resulted in up to 7.7%, 7.0%, 4.9%, 4.2%, and 24.6% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 14.7%, 12.7%, and 2.8% decrease in meltability, flow rate, and extent of flow respectively compared to the cheddar cheese prepared with low lactose (0.78%) content. cheddar cheese prepared with high salt-to-moisture ratio (6.4%) resulted in up to 21.8%, 11.3%, 12.9%, 4.1%, and 29.4% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 13.2%, 28.6%, and 2.6% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low salt-to-moisture ratio (4.8%) during ripening.

Outbreak of type E foodborne botulism linked to traditionally prepared salted fish in Ontario, Canada.

PubMed

Walton, Ryan N; Clemens, Alexander; Chung, Jackson; Moore, Stephen; Wharton, Deborah; Haydu, Liz; de Villa, Eileen; Sanders, Greg; Bussey, Jeff; Richardson, David; Austin, John W

2014-10-01

On April 17, 2012, two adult females presented to the hospital with symptoms of botulism. Patient A displayed shortness of breath, increasing lethargy, ptosis, and fixed and dilated pupils, and was intubated after admission. Patient B presented with shortness of breath, vomiting, and stridor. Both patients consumed a meal consisting of a traditionally prepared salted fish, fesikh, on the evening of April 16 during a gathering to celebrate Sham el-Nessim, an Egyptian holiday marking the beginning of spring. Foodborne botulism was suspected based on symptoms and consumption of potentially hazardous food. Antitoxin was administered to both patients on April 18. Another attendee of the Sham el-Nessim gathering (patient C), who also consumed the implicated food, developed symptoms consistent with botulism on April 18. Clinical specimens from all three symptomatic attendees tested positive for either Clostridium botulinum or type E botulinum neurotoxin. Fesikh remaining from the shared meal contained both type E botulinum neurotoxin and C. botulinum type E organisms. Unsold fesikh shad and fesikh sardines tested positive for C. botulinum type E, while unsold fesikh mullet pieces in oil tested positive for both C. botulinum type E and type E botulinum neurotoxin. After consultation with public health investigators, all fesikh products were voluntarily withheld from sale by the manufacturer prior to laboratory confirmation of contamination. Additional illnesses were likely prevented by these precautionary holds, which underscores the importance of timely public health action based on epidemiological evidence available in advance of laboratory results. This is the first documented outbreak of foodborne botulism associated with fesikh to occur in Canada.

Metal phthalocyanine intermediates for the preparation of polymers

NASA Technical Reports Server (NTRS)

Achar, B. N.; Fohlen, G. M.; Parker, J. A.

1985-01-01

Metal 4, 4', 4"",-tetracarboxylic phthalocyanines (MPTC) are prepared by reaction of trimellitic anhydride, a salt or hydroxide of the desired metal (or the metal in powdered form), urea and a catalyst. A purer form of MPTC is prepared than heretofore. These tetracarboxylic acids are then polymerized by heat to sheet polymers which have superior heat and oxidation resistance. The metal is preferably a divalent metal having an atomic radius close to 1.35A.

Yolk-Shell Porous Microspheres of Calcium Phosphate Prepared by Using Calcium L-Lactate and Adenosine 5'-Triphosphate Disodium Salt: Application in Protein/Drug Delivery.

PubMed

Ding, Guan-Jun; Zhu, Ying-Jie; Qi, Chao; Sun, Tuan-Wei; Wu, Jin; Chen, Feng

2015-06-26

A facile and environmentally friendly approach has been developed to prepare yolk-shell porous microspheres of calcium phosphate by using calcium L-lactate pentahydrate (CL) as the calcium source and adenosine 5'-triphosphate disodium salt (ATP) as the phosphate source through the microwave-assisted hydrothermal method. The effects of the concentration of CL, the microwave hydrothermal temperature, and the time on the morphology and crystal phase of the product are investigated. The possible formation mechanism of yolk-shell porous microspheres of calcium phosphate is proposed. Hemoglobin from bovine red cells (Hb) and ibuprofen (IBU) are used to explore the application potential of yolk-shell porous microspheres of calcium phosphate in protein/drug loading and delivery. The experimental results indicate that the as-prepared yolk-shell porous microspheres of calcium phosphate have relatively high protein/drug loading capacity, sustained protein/drug release, favorable pH-responsive release behavior, and a high biocompatibility in the cytotoxicity test. Therefore, the yolk-shell porous microspheres of calcium phosphate have promising applications in various biomedical fields such as protein/drug delivery. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

New iodide-based molten salt systems for high temperature molten salt batteries

NASA Astrophysics Data System (ADS)

Fujiwara, Syozo; Kato, Fumio; Watanabe, Syouichiro; Inaba, Minoru; Tasaka, Akimasa

Novel multi-component molten salt systems containing iodides, LiF-LiBr-LiI, LiF-NaBr-LiI, and LiF-LiCl-LiBr-LiI, were investigated for use as electrolytes in high temperature molten salt batteries to improve the discharge rate-capability. The iodide-based molten salts showed higher ionic conductivity (∼3 S cm -1 at 500 °C) than conventional LiCl-KCl, and had low enough melting points (below 400 °C) that can be used in practical high temperature molten salt batteries. The iodide-based salts showed instability at temperatures higher than 280 °C in dried air. The decomposition mechanism of iodide-based molten salts was discussed, and it was found that elimination of oxygen from the environment is effective to stabilize the iodide-based molten salts at high temperatures.

Interaction of choline salts with artificial biological membranes: DSC studies elucidating cellular interactions.

PubMed

Weaver, Katherine D; Van Vorst, Matthew P; Vijayaraghavan, R; Macfarlane, Douglas R; Elliott, Gloria D

2013-08-01

To better understand the relationship between the relative cytotoxicity of diluted ionic liquids and their specific interaction with biological membranes, the thermotropic behavior of model lipid membrane systems formulated in a series of choline based organic salts was investigated. Unilamellar vesicles prepared from dipalmitoylphosphatidylcholine were exposed to a series of choline phosphate salts at a concentration of 10mM at pH7.40, and the gel to liquid-crystalline state transition was examined using differential scanning calorimetry. The choline salts that were observed to have a low relative toxicity in previous studies induced minimal changes in the lipid phase transition behavior of these model membranes. In contrast, the salts choline bis(2,4,4-trimethylpentyl)phosphinate and choline bis(2-ethylhexyl)phosphate, both of which were observed to have high relative toxicity, caused distinct disruptions in the lipid phase transition behavior, consistent with penetration of the salts into the acyl chains of the phospholipids. choline bis(2,4,4-trimethylpentyl)phosphinate reduced the Tm and enthalpy of the main transition of dipalmitoylphosphatidylcholine while choline bis(2-ethylhexyl)phosphate induced the equilibration of alternate phases. Copyright © 2013 Elsevier B.V. All rights reserved.

Effect of salt intake on beat-to-beat blood pressure nonlinear dynamics and entropy in salt-sensitive versus salt-protected rats.

PubMed

Fares, Souha A; Habib, Joseph R; Engoren, Milo C; Badr, Kamal F; Habib, Robert H

2016-06-01

Blood pressure exhibits substantial short- and long-term variability (BPV). We assessed the hypothesis that the complexity of beat-to-beat BPV will be differentially altered in salt-sensitive hypertensive Dahl rats (SS) versus rats protected from salt-induced hypertension (SSBN13) maintained on high-salt versus low-salt diet. Beat-to-beat systolic and diastolic BP series from nine SS and six SSBN13 rats (http://www.physionet.org) were analyzed following 9 weeks on low salt and repeated after 2 weeks on high salt. BP complexity was quantified by detrended fluctuation analysis (DFA), short- and long-range scaling exponents (αS and αL), sample entropy (SampEn), and traditional standard deviation (SD) and coefficient of variation (CV(%)). Mean systolic and diastolic BP increased on high-salt diet (P < 0.01) particularly for SS rats. SD and CV(%) were similar across groups irrespective of diet. Salt-sensitive and -protected rats exhibited similar complexity indices on low-salt diet. On high salt, (1) SS rats showed increased scaling exponents or smoother, systolic (P = 0.007 [αL]) and diastolic (P = 0.008 [αL]) BP series; (2) salt-protected rats showed lower SampEn (less complex) systolic and diastolic BP (P = 0.046); and (3) compared to protected SSBN13 rats, SS showed higher αL for systolic (P = 0.01) and diastolic (P = 0.005) BP Hypertensive SS rats are more susceptible to high salt with a greater rise in mean BP and reduced complexity. Comparable mean pressures in sensitive and protective rats when on low-salt diet coupled with similar BPV dynamics suggest a protective role of low-salt intake in hypertensive rats. This effect likely reflects better coupling of biologic oscillators. © 2016 The Authors. Physiological Reports published by Wiley Periodicals, Inc. on behalf of the American Physiological Society and The Physiological Society.

Electrolyte salts for power sources

DOE Office of Scientific and Technical Information (OSTI.GOV)

Doddapaneni, Narayan; Ingersoll, David

Electrolyte salts for power sources comprising salts of phenyl polysulfonic acids and phenyl polyphosphonic acids. The preferred salts are alkali and alkaline earth metal salts, most preferably lithium salts.

Higher value films prepared from poly(vinyl alcohol) and amylose-fatty acid derivatives inclusion complexes

USDA-ARS?s Scientific Manuscript database

Water soluble amylose fatty acid and fatty ammonium salt inclusion complexes (AIC) were prepared by jet cooked high amylose corn starch with water soluble salts of long chain fatty acids or fatty amines. The formation of AIC was confirmed by X-ray diffraction of freeze-dried samples. After dissoluti...

Facile synthesis of highly substituted 3-aminofurans from thiazolium salts, aldehydes, and dimethyl acetylenedicarboxylate.

PubMed

Ma, Cheng; Ding, Hanfeng; Wu, Guangming; Yang, Yewei

2005-10-28

[reaction: see text] A facile preparation of 3-aminofuran derivatives via multicomponent reactions of thiazole carbenes, aldehydes, and dimethyl acetylenedicarboxylate (DMAD) is reported. In this process, the thiazole carbenes, generated in situ from thiazolium salts, reacted with aldehydes and DMAD at -78 to 0 degree C in CH(2)Cl(2) to afford the substituted furans in moderate to good yields. Eight substituted thiazolium salts were employed as carbene precursors in the reaction. Besides aryl aldehydes, alpha,beta-unsaturated aldehydes, aliphatic aldehydes, and arenedial were also investigated and found to be applicable to this reaction.

PREPARATION OF ACTINIDE-ALUMINUM ALLOYS

DOEpatents

Moore, R.H.

1962-09-01

BS>A process is given for preparing alloys of aluminum with plutonium, uranium, and/or thorium by chlorinating actinide oxide dissolved in molten alkali metal chloride with hydrochloric acid, chlorine, and/or phosgene, adding aluminum metal, and passing air and/or water vapor through the mass. Actinide metal is formed and alloyed with the aluminum. After cooling to solidification, the alloy is separated from the salt. (AEC)

BLENDING ANALYSIS FOR RADIOACTIVE SALT WASTE PROCESSING FACILITY

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lee, S.

2012-05-10

Savannah River National Laboratory (SRNL) evaluated methods to mix and blend the contents of the blend tanks to ensure the contents are properly blended before they are transferred from the blend tank such as Tank 21 and Tank 24 to the Salt Waste Processing Facility (SWPF) feed tank. The tank contents consist of three forms: dissolved salt solution, other waste salt solutions, and sludge containing settled solids. This paper focuses on developing the computational model and estimating the operation time of submersible slurry pump when the tank contents are adequately blended prior to their transfer to the SWPF facility. Amore » three-dimensional computational fluid dynamics approach was taken by using the full scale configuration of SRS Type-IV tank, Tank 21H. Major solid obstructions such as the tank wall boundary, the transfer pump column, and three slurry pump housings including one active and two inactive pumps were included in the mixing performance model. Basic flow pattern results predicted by the computational model were benchmarked against the SRNL test results and literature data. Tank 21 is a waste tank that is used to prepare batches of salt feed for SWPF. The salt feed must be a homogeneous solution satisfying the acceptance criterion of the solids entrainment during transfer operation. The work scope described here consists of two modeling areas. They are the steady state flow pattern calculations before the addition of acid solution for tank blending operation and the transient mixing analysis during miscible liquid blending operation. The transient blending calculations were performed by using the 95% homogeneity criterion for the entire liquid domain of the tank. The initial conditions for the entire modeling domain were based on the steady-state flow pattern results with zero second phase concentration. The performance model was also benchmarked against the SRNL test results and literature data.« less

Advanced heat exchanger development for molten salts

DOE PAGES

Sabharwall, Piyush; Clark, Denis; Glazoff, Michael; ...

2014-12-01

This study addresses present work concerned with advanced heat exchanger development for molten salt in nuclear and non nuclear thermal systems. The molten salt systems discussed herein use alloys, such as Hastelloy N and 242, which show corrosion resistance to molten salt at nominal operating temperatures up to 700°C. These alloys were diffusion welded, and the corresponding information is presented. Test specimens were prepared for exposing diffusion welds to molten salt environments. Hastelloy N and 242 were found to be weldable by diffusion welding, with ultimate tensile strengths about 90% of base metal values. Both diffusion welds and sheet materialmore » in Hastelloy N were corrosion tested in?58 mol% KF and 42 mol% ZrF4 at 650, 700, and 850°C for 200, 500, and 1,000 hours. Corrosion rates found were similar between welded and nonwelded materials, typically <10 mils per year. For materials of construction, nickel and alloys with dense nickel coatings are effectively inert to corrosion in fluorides, but not so in chlorides. Hence, additional testing of selected alloys for resistance to intergranular corrosion is needed, as is a determination of corrosion rate as a function of contaminant type and alloy composition with respect to chromium and carbon to better define the optimal chromium and carbon composition, independent of galvanic or differential solubility effects. Also presented is the division of the nuclear reactor and high temperature components per ASME standards, along with design requirements for a subcritical Rankine power cycle heat exchanger that has to overcome pressure difference of about 17 MPa.« less

Preparation of Modified Films with Protein from Grouper Fish

PubMed Central

Tecante, A.; Granados-Navarrete, S.; Martínez-García, C.

2016-01-01

A protein concentrate (PC) was obtained from Grouper fish skin and it was used to prepare films with different amounts of sorbitol and glycerol as plasticizers. The best performing films regarding resistance were then modified with various concentrations of CaCl2, CaSO4 (calcium salts), and glucono-δ-lactone (GDL) with the purpose of improving their mechanical and barrier properties. These films were characterized by determining their mechanical properties and permeability to water vapor and oxygen. Formulations with 5% (w/v) protein and 75% sorbitol and 4% (w/v) protein with a mixture of 15% glycerol and 15% sorbitol produced adequate films. Calcium salts and GDL increased the tensile fracture stress but reduced the fracture strain and decreased water vapor permeability compared with control films. The films prepared represent an attractive alternative for being used as food packaging materials. PMID:27597950

Synthesis, Characterization and Conductivity Study of Poly(vinyl 4-HYDROXY-3-METHOXY Benzal) and its Sodio Salt in Solid State

NASA Astrophysics Data System (ADS)

Borah, P.; Hussain, S.; Dutta, A.

Among the various ion-conducting materials, polymer salt complexes are of current interest due to their possible application as solid electrolyte as well as their physical nature in advanced high-energy electrochemical devices such as batteries, fuel cells, electrochromic display devices, photo electro-chemical solar cells52-55 etc. The main advantages of polymeric electrolytes are their mechanical properties, ease of fabrication of thin films of desired sizes and their ability to form proper electrode-electrolyte contact. Polymer electrolyte usually consists of a polymer and a salt and is considered to be solid solutions in which the polymer functions as solvent. In the present paper the synthesis, characterization and the conductivity study of the polymer poly (vinyl 4-hydroxy-3-methoxy benzal) (PV-HMB) and its sodio salt (PV-HMB-Na) have been reported. The polymer was prepared by carrying out homogenous acetalization between the prepolymer poly vinylalcohol (PVA) and 4-hydroxy-3-methoxy benzaldehyde (vanilline). PVA was dissolved in dimethyl formamide (DMF) and lithium chloride (LiCl) system i.e., in non-aqueous medium. The sodio salt was prepared by alkalization. The polymer and its salt were characterized by IR, 1H NMR and DSC. Frequency and temperature dependence of ac conductivity has been studied to learn about the electrical conduction behaviour in this material. The electrical conductivity of the new polymeric salt was found to be in the range 10-4 to 10-6 Scm-1. There is about 103 to 104 fold increase in the conductivity of the new polymer salt. Apparent activation energy of the polymer and its salt were found to be 0.139 and 0.08998 ev respectively.

Balancing sub- and supra-salt strain in salt-influenced rifts: Implications for extension estimates

NASA Astrophysics Data System (ADS)

Coleman, Alexander J.; Jackson, Christopher A.-L.; Duffy, Oliver B.

2017-09-01

The structural style of salt-influenced rifts may differ from those formed in predominantly brittle crust. Salt can decouple sub- and supra-salt strain, causing sub-salt faults to be geometrically decoupled from, but kinematically coupled to and responsible for, supra-salt forced folding. Salt-influenced rifts thus contain more folds than their brittle counterparts, an observation often ignored in extension estimates. Fundamental to determining whether sub- and supra-salt structures are kinematically coherent, and the relative contributions of thin- (i.e. gravity-driven) and thick-skinned (i.e. whole-plate stretching) deformation to accommodating rift-related strain, is our ability to measure extension at both structural levels. We here use published physical models of salt-influenced extension to show that line-length estimates yield more accurate values of sub- and supra-salt extension compared to fault-heave, before applying these methods to seismic data from the Halten Terrace, offshore Norway. We show that, given the abundance of ductile deformation in salt-influenced rifts, significant amounts of extension may be ignored, leading to the erroneous interpretations of thin-skinned, gravity-gliding. If a system is kinematically coherent, supra-salt structures can help predict the occurrence and kinematics of sub-salt faults that may be poorly imaged and otherwise poorly constrained.

Reducing the Salt Added to Takeaway Food: Within-Subjects Comparison of Salt Delivered by Five and 17 Holed Salt Shakers in Controlled Conditions

PubMed Central

Goffe, Louis; Wrieden, Wendy; Penn, Linda; Hillier-Brown, Frances; Lake, Amelia A.; Araujo-Soares, Vera; Summerbell, Carolyn; White, Martin; Adamson, Ashley J.

2016-01-01

Objectives To determine if the amount of salt delivered by standard salt shakers commonly used in English independent takeaways varies between those with five and 17 holes; and to determine if any differences are robust to variations in: the amount of salt in the shaker, the length of time spent shaking, and the person serving. Design Four laboratory experiments comparing the amount of salt delivered by shakers. Independent variables considered were: type of shaker used (five or 17 holes), amount of salt in the shaker before shaking commences (shaker full, half full or nearly empty), time spent shaking (3s, 5s or 10s), and individual serving. Setting Controlled, laboratory, conditions. Participants A quota-based convenience sample of 10 participants (five women) aged 18–59 years. Main Outcome Measures Amount of salt delivered by salt shakers. Results Across all trials, the 17 holed shaker delivered a mean (SD) of 7.86g (4.54) per trial, whilst the five holed shaker delivered 2.65g (1.22). The five holed shaker delivered a mean of 33.7% of the salt of the 17 holed shaker. There was a significant difference in salt delivered between the five and 17 holed salt shakers when time spent shaking, amount of salt in the shaker and participant were all kept constant (p<0.001). This difference was robust to variations in the starting weight of shakers, time spent shaking and participant shaking (pssalt shakers have the potential to reduce the salt content of takeaway food, and particularly food from Fish & Chip shops, where these shakers are particularly used. Further research will be required to determine the effects of this intervention on customers’ salt intake with takeaway food and on total dietary salt intake. PMID:27668747

Role of salt concentration in blend polymer for energy storage conversion devices

DOE Office of Scientific and Technical Information (OSTI.GOV)

Arya, Anil; Sharma, A. L., E-mail: alsharmaiitkgp@gmail.com; Sadiq, M.

2016-05-06

Solid Polymer Electrolytes (SPE) are materials of considerable interest worldwide, which serves dual purpose of electrolyte and separator between electrode compartments in renewable energy conversion/storage devices such as; high energy density batteries, electrochromic display devices, and supercapacitors. Polymer blend electrolytes are prepared for various concentration of salt (Ö/Li) with the constant ratio (0.5 gm) of each PEO and PAN polymers (blend polymer) using solution casting technique. Solid polymeric ionic conductor as a separator is the ultimate substitute to eliminate the drawback related to liquid and gel polymer ionic conductors. In the present work, solid polymer electrolyte film consisting of PEO,more » PAN and LiPF{sub 6} are examined for various concentration of lithium salt by keeping PEO/PAN blend ratio as a constant with a view to optimize the dominant salt concentration which could give the maximum conductivity at ambient temperature.« less

Increased water resistance of paper treated with amylose-fatty ammonium salt inclusion complexes

USDA-ARS?s Scientific Manuscript database

Amylose inclusion complexes were prepared from high amylose corn starch and the HCl salts of hexadecylamine and octadecylamine. Solutions of the complexes were applied to paper at concentrations of 2-4%. After the treated papers were dried, sodium hydroxide solution was applied to convert the adsorb...

Research of UHPC properties prepared with industrial mixer

NASA Astrophysics Data System (ADS)

Šerelis, E.; Vaitkevičius, V.; Kerševičius, V.

2017-09-01

Ultra-high performance concrete (UHPC) mixture with advanced mechanical and durability properties was created using decent Zyklos ZZ50HE mixer. Zyklos ZZ50HE rotating pan mixer is similar to mixer which has common concrete plants. In experiment UHPC was prepared with Zyklos ZZ50HE mixer and thereafter best composition was selected and prepared with industrial HPGM 1125 mixer. Experiment results revealed that UHPC with W/C=0.29 and advanced mechanical and durability properties can be prepared. In experiment tremendous amount of micro steel fibres (up to 147 kg/m3) were incorporated in UHPC. Concrete with excellent salt scaling resistance and great mechanical properties was obtained. Compressive strength was increased about 30 % from 116 MPa to 150 MPa and flexural strength was increased about 5 times from 6.7 to 36.2 MPa. Salt-scaling resistance at 40 cycles in 3 % NaCl solution varied from 0.006 kg/m2 to 0.197 kg/m2. There were a few attempts to create UHPC and UHPFRC with decent technology, however, unsuccessfully till now. In the world practice this new material is currently used in the construction of bridges and viaducts.

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

PubMed Central

Kim, Hyun-Wook; Choi, Yun-Sang

2017-01-01

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages. PMID:29147093

1-Amine-1,2,3-triazolium salts with oxidizing anions: A new family of energetic materials with good performance

NASA Astrophysics Data System (ADS)

Zhang, Zhi-Bin; Zhang, Jian-Guo

2018-04-01

A series of 1-amino-1,2,3-triazole (ATZ) based energetic nitrogen-rich salts are prepared by using acid-base neutralization reaction (1:1 M ratio), and fully characterized. Structures of the salts are recrystallized and determined by single-crystal X-ray diffraction, which dominated by a strong hydrogen-bond influence with the densities ranging from 1.692 to 1.868 g cm-3. Thermal behaviors have characterized by using the DSC and TG-DTG technologies. The enthalpies of formation have calculated by using Gaussian 03. The detonation parameters of the salts are determined by using the K-J method, and most salts show promising detonation performances (D: 6699-8231 m s-1, P: 19.2-30.7 GPa), among which the salt of 1-amino-1,2,3-triazolium trinitrophloroglucinate has a detonation properties comparable to RDX. The sensitivities results provided the salts as insensitive energetic materials.

Selective growth of chirality-enriched semiconducting carbon nanotubes by using bimetallic catalysts from salt precursors.

PubMed

Zhao, Xiulan; Yang, Feng; Chen, Junhan; Ding, Li; Liu, Xiyan; Yao, Fengrui; Li, Meihui; Zhang, Daqi; Zhang, Zeyao; Liu, Xu; Yang, Juan; Liu, Kaihui; Li, Yan

2018-04-19

Bimetallic catalysts play important roles in the selective growth of single-walled carbon nanotubes (SWNTs). Using the simple salts (NH4)6W7O24·6H2O and Co(CH3COO)2·4H2O as precursors, tungsten-cobalt catalysts were prepared. The catalysts were composed of W6Co7 intermetallic compounds and tungsten-dispersed cobalt. With the increase of the W/Co ratio in the precursors, the content of W6Co7 was increased. Because the W6Co7 intermetallic compound can enable the chirality specified growth of SWNTs, the selectivity of the resulting SWNTs is improved at a higher W/Co ratio. At a W/Co ratio of 6 : 4 and under optimized chemical vapor deposition conditions, we realized the direct growth of semiconducting SWNTs with the purity of ∼96%, in which ∼62% are (14, 4) tubes. Using salts as precursors to prepare tungsten-cobalt bimetallic catalysts is flexible and convenient. This offers an efficient pathway for the large-scale preparation of chirality enriched semiconducting SWNTs.

The nuclear matrix prepared by amine modification

PubMed Central

Wan, Katherine M.; Nickerson, Jeffrey A.; Krockmalnic, Gabriela; Penman, Sheldon

1999-01-01

The nucleus is spatially ordered by attachments to a nonchromatin nuclear structure, the nuclear matrix. The nuclear matrix and chromatin are intimately connected and integrated structures, and so a major technical challenge in nuclear matrix research has been to remove chromatin while retaining a native nuclear matrix. Most methods for removing chromatin require first a nuclease digestion and then a salt extraction to remove cut chromatin. We have hypothesized that cut chromatin is held in place by charge interactions involving nucleosomal amino groups. We have tested this hypothesis by chemically modifying amino groups after nuclease digestion. By using this protocol, chromatin could be effectively removed at physiological ionic strength. We compared the ultrastructure and composition of this nuclear matrix preparation with the traditional high-salt nuclear matrix and with the third nuclear matrix preparation that we have developed from which chromatin is removed after extensive crosslinking. All three matrix preparations reveal internal nuclear matrix structures that are built on a network of branched filaments of about 10 nm diameter. That such different chromatin-removal protocols reveal similar principles of nuclear matrix construction increases our confidence that we are observing important architectural elements of the native structure in the living cell. PMID:9927671

Great Salt Lake and Bonneville Salt Flats, UT, USA

NASA Technical Reports Server (NTRS)

1992-01-01

This is a view of the Great Salt Lake and nearby Bonneville Salt Flats, UT, (41.0N, 112.5W). A railroad causeway divides the lake with a stark straight line changing the water level and chemistry of the lake as a result. Fresh water runoff enters from the south adding to the depth and reducing the salinity. The north half receives little frsh water and is more saline and shallow. The Bonnieville Salt Flats is the lakebed of a onetime larger lake.

Great Salt Lake and Bonneville Salt Flats, UT, USA

NASA Image and Video Library

1992-04-02

This is a view of the Great Salt Lake and nearby Bonneville Salt Flats, UT, (41.0N, 112.5W). A railroad causeway divides the lake with a stark straight line changing the water level and chemistry of the lake as a result. Fresh water runoff enters from the south adding to the depth and reducing the salinity. The north half receives little frsh water and is more saline and shallow. The Bonnieville Salt Flats is the lakebed of a onetime larger lake.

[Historical roles of salt].

PubMed

Ritz, E; Ritz, C

2004-12-17

Recently increasing evidence has been provided pointing to a close relation of salt consumption to hypertension as well as to target organ damage. It is interesting to note that the discussion concerning salt is unusually emotional. This may be explained, at least in part, by the fact that since ancient times salt had deep symbolic significance, as exemplified, mostly subconsciously, by many customs and expressions still in current use. In the past salt was essential to preserve food. The past importance of salt as a commodity can well be compared with that of oil today. These and further historical aspects of the role of salt are briefly dealt with in this article.

Full Food Service Contract for Army Dining Facilities

DTIC Science & Technology

1982-01-01

I LB - — —- COP’JE *">ältfO tlA INSTANT VA 0/ 1.** ." CN I» ’v — —. 1 »M 1 it IB 5r ».!•. 4<j l.?n I.Ti .6) • e...1 i f*»n*j MfDI»"* T#BTAC SA’lCF tO-| 1| AFAISEC MM AND NOODLES II-1TI AA«FD •’’TATTf S (Q-441 SCuA f»FA« H-T *MCf O...degree F preheated oven for about 15 minutes or until cheese is melted. 8 Beef Noodle Soup (Dehydrated) Prepare in accordance with directions

Synthesis of an acid addition salt of delta-aminolevulinic acid from 5-bromo levulinic acid esters

DOEpatents

Moens, Luc

1999-01-01

A process of preparing an acid addition salt of delta-aminolevulinic acid comprising: dissolving a lower alkyl 5-bromolevulinate and an alkali metal diformylamide in an organic solvent selected from the group consisting of acetonitrile, methanol, tetrahydrofuran, 2-methyltetrahydrofuran and methylformate or mixtures thereof to form a suspension of an alkyl 5-(N,N-diformylamino) levulinate ester; and hydrolyzing said alkyl 5-(N,N-diformylamino) levulinate with an inorganic acid to form an acid addition salt of delta-amino levulinic acid.

Water purification using organic salts

DOEpatents

Currier, Robert P.

2004-11-23

Water purification using organic salts. Feed water is mixed with at least one organic salt at a temperature sufficiently low to form organic salt hydrate crystals and brine. The crystals are separated from the brine, rinsed, and melted to form an aqueous solution of organic salt. Some of the water is removed from the aqueous organic salt solution. The purified water is collected, and the remaining more concentrated aqueous organic salt solution is reused.

Zn(1-x)Cu(x)O (0.02 ≤ x ≤ 0.1) Nanomaterials Prepared by Ball Milling, Citrate Sol Gel, and Molten Salt Flux Methods.

PubMed

Balamurugan, S; Melba, K

2015-06-01

The Cu doped ZnO, (Zn(1-x)Cu(x))O (x = 0.02, 0.04, 0.06, 0.08, and 0.1) nanomaterials were prepared by ball milling technique (BMT), citrate sol gel (CSG), and molten salt flux (MSF) methods. The various as-prepared (Zn(1-x)Cu(x))O materials were analyzed by powder X-ray diffraction (pXRD), FT-IR, and SEM-EDX measurements in order to check the phase formation, purity, surface morphology and elements present in the annealed materials. Due to the preparation methods as well as doping of 'x' slight variations in cell parameters are seen. The average crystalline size of CSG method shows smaller size (25-35 nm) than BMT and MSF approaches. The materials obtained by MSF technique reveal the average crystalline size in the range of 32-72 nm whereas the BMT materials exhibit 36-50 nm for the composition, 0.02 ≤ x ≤ 0.1. The presence of functional groups and the chemical bonding in (Zn(1-x)Cu(x))O system is confirmed through FT-IR measurements. It is evident from the FT-IR data that bands seen at 400-500 cm(-1) are characteristics of M-O (M = metal ion) bonding in the studied materials. The micro images observed by SEM exhibiting polycrystalline character as compared with the crystallite size obtained from XRD. Among the three approaches employed in the present investigations, in terms of average particle size the CSG method may be concluded as an efficient method for the preparation of Zn(1-x)Cu(x)O nanomaterials.

A universal salt model based on under-ground precipitation of solid salts due to supercritical water `out-salting'

NASA Astrophysics Data System (ADS)

Rueslåtten, H.; Hovland, M. T.

2010-12-01

One of the common characteristics of planets Earth and Mars is that both host water (H2O) and large accumulations of salt. Whereas Earth’s surface-environment can be regarded as ‘water-friendly’ and ‘salt hostile’, the reverse can be said for the surface of Mars. This is because liquid water is stable on Earth, and the atmosphere transports humidity around the globe, whereas on planet Mars, liquid water is unstable, rendering the atmosphere dry and, therefore, ‘salt-friendly’. The riddle as to how the salt accumulated in various locations on those two planets, is one of long-lasting and great debate. The salt accumulations on Earth are traditionally termed ‘evaporites’, meaning that they formed as a consequence of the evaporation of large masses of seawater. How the accumulations on Mars formed is much harder to explain, as an ocean only existed briefly. Although water molecules and OH-groups may exist in abundance in bound form (crystal water, adsorbed water, etc.), the only place where free water is expected to be stable on Mars is within underground faults, fractures, and crevices. Here it likely occurs as brine or in the form of ice. Based on these conditions, a key to understanding the accumulation of large deposits of salt on both planets is linked to how brines behave in the subsurface when pressurized and heated beyond their supercritical point. At depths greater than about 3 km (P>300 bars) water will no longer boil in a steam phase. Rather, it becomes supercritical and will attain the phase of supercritical water vapor (SCRIW) with a specific gravity of typically 0.3 g/cm3. An important characteristic of SCRIW is its inability to dissolve the common sea salts. The salt dissolved in the brines will therefore precipitate as solid particles when brines (seawater on the Earth) move into the supercritical P&T-domain (T>400°C, P>300 bars). Numerical modeling of a hydrothermal system in the Atlantis II Deep of the Red Sea indicates that a

Impacts of a national strategy to reduce population salt intake in England: serial cross sectional study.

PubMed

Millett, Christopher; Laverty, Anthony A; Stylianou, Neophytos; Bibbins-Domingo, Kirsten; Pape, Utz J

2012-01-01

The UK introduced an ambitious national strategy to reduce population levels of salt intake in 2003. The aim of this study was to evaluate the impact of this strategy on salt intake in England, including potential effects on health inequalities. Secondary analysis of data from the Health Survey for England. Our main outcome measure was trends in estimated daily salt intake from 2003-2007, as measured by spot urine. Secondary outcome measures were knowledge of government guidance and voluntary use of salt in food preparation over this time period. There were significant reductions in salt intake between 2003 and 2007 (-0.175 grams per day per year, p<0.001). Intake decreased uniformly across all other groups but remained significantly higher in younger persons, men, ethnic minorities and lower social class groups and those without hypertension in 2007. Awareness of government guidance on salt use was lowest in those groups with the highest intake (semi-skilled manual v professional; 64.9% v 71.0% AOR 0.76 95% CI 0.58-0.99). Self reported use of salt added at the table reduced significantly during the study period (56.5% to 40.2% p<0.001). Respondents from ethnic minority groups remained significantly more likely to add salt during cooking (white 42.8%, black 74.1%, south Asian 88.3%) and those from lower social class groups (unskilled manual 46.6%, professional 35.2%) were more likely to add salt at the table. The introduction a national salt reduction strategy was associated with uniform but modest reductions in salt intake in England, although it is not clear precisely which aspects of the strategy contributed to this. Knowledge of government guidance was lower and voluntary salt use and total salt intake was higher among occupational and ethnic groups at greatest risk of cardiovascular disease.

Salt Stability - The Effect of pHmax on Salt to Free Base Conversion.

PubMed

Hsieh, Yi-Ling; Merritt, Jeremy M; Yu, Weili; Taylor, Lynne S

2015-09-01

The aim of this study was to investigate how the disproportionation process can be impacted by the properties of the salt, specifically pHmax. Five miconazole salts and four sertraline salts were selected for this study. The extent of conversion was quantified using Raman spectroscopy. A mathematical model was utilized to estimate the theoretical amount of conversion. A trend was observed that for a given series of salts of a particular basic compound (both sertraline and miconazole are bases), the extent of disproportionation increases as pHmax decreases. Miconazole phosphate monohydrate and sertraline mesylate, although exhibiting significantly different pHmax values (more than 2 units apart), underwent a similar extent of disproportionation, which may be attributed to the lower buffering capacity of sertraline salts. This work shows that the disproportionation tendency can be influenced by pHmax and buffering capacity and thus highlights the importance of selecting the appropriate salt form during the screening process in order to avoid salt-to-free form conversion.

Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.

PubMed

Saavedra-Garcia, Lorena; Sosa-Zevallos, Vanessa; Diez-Canseco, Francisco; Miranda, J Jaime; Bernabe-Ortiz, Antonio

2016-04-01

To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi-experimental, pre-post intervention study assessed the effects of the introduction of low-salt bread on bakery sales. A municipal bakery in Miraflores, Lima, Peru. Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2. On average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (sd 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P=0·82) and 20 % (P=0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of 'pan francés' (P=0·70) or other types of bread (P=0·36). Results were consistent when using different statistical techniques. The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population's cardiovascular health.

Quantitative Evaluation of MDP-Ca Salt and DCPD after Application of an MDP-based One-step Self-etching Adhesive on Enamel and Dentin.

PubMed

Yokota, Yoko; Fujita, Kou Nakajima; Uchida, Ryoichiro; Aida, Etsuko; Aoki, Naoko Tabei; Aida, Masahiro; Nishiyama, Norihiro

To investigate the effects of an experimental 10-methacryloyloxydecyl dihydrogen phosphate (MDP)-based one-step self-etching adhesive (EX adhesive) applied to enamel and dentin on the production of calcium salt of MDP (MDP-Ca salt) and dicalcium phosphate dehydrate (DCPD) at various periods. The EX adhesive was prepared. Bovine enamel and dentin reactants were prepared by varying the application period of the EX adhesive: 0.5, 1, 5, 30, 60 and 1440 min. Enamel and dentin reactants were analyzed using x-ray diffraction and solid-state phosphorus-31 nuclear magnetic resonance (31P NMR). Curvefitting analyses of corresponding 31P NMR spectra were performed. Enamel and dentin developed several types of MDP-Ca salts and DCPDs with amorphous and crystalline phases throughout the application period. The predominant molecular species of MDP-Ca salt was determined as the monocalcium salt of the MDP monomer. Dentin showed a faster production rate and greater produced amounts of MDP-Ca salt than did enamel, since enamel showed a knee-point in the production rate of the MDP-Ca salt at the application period of 5 min. In contrast, enamel developed greater amounts of DCPD than did dentin and two types of DCPDs with different crystalline phases at application periods > 30 min. The amounts of MDP-Ca salt developed during the 30-s application of the EX adhesive on enamel and dentin were 7.3 times and 21.2 times greater than DCPD, respectively. The MDP-based one-step adhesive yielded several types of MDP-Ca salts and DCPD with an amorphous phase during the 30-s application period on enamel and dentin.

Plasma 24,25-dihydroxyvitamin D concentration of Dahl salt-sensitive rats decreases during high salt intake

NASA Technical Reports Server (NTRS)

Thierry-Palmer, Myrtle; Tewolde, Teclemicael K.; Forte, Camille; Wang, Min; Bayorh, Mohamed A.; Emmett, Nerimiah L.; White, Jolanda; Griffin, Keri

2002-01-01

Dahl salt-sensitive rats, but not salt-resistant rats, develop hypertension in response to high salt intake. We have previously shown an inverse relationship between plasma 25-hydroxyvitamin D (25-OHD) concentration and blood pressure of Dahl salt-sensitive rats during high salt intake. In this study, we report on the relationship between high salt intake and plasma 24,25-dihydroxyvitamin D (24,25-(OH)(2)D) concentration of Dahl salt-sensitive and salt-resistant rats. Rats were fed a high salt diet (8%) and sacrificed at day 2, 7, 14, 21, and 28. Plasma 24,25-(OH)(2)D concentrations of salt-sensitive rats were reduced to 50% of that at baseline at day 2-when blood pressure and plasma 25-OHD concentration were unchanged, but 25-OHD content in the kidney was 81% of that at baseline. Plasma 24,25-(OH)(2)D concentration was reduced further to 10% of that at baseline from day 7 to 14 of high salt intake, a reduction that was prevented in rats switched to a low salt (0.3%) diet at day 7. Exogenous 24,25-dihydroxycholecalciferol (24,25-(OH)(2)D(3)), administered at a level that increased plasma 24,25-(OH)(2)D concentration to five times normal, did not attenuate the salt-induced hypertension of salt-sensitive rats. Plasma 24,25-(OH)(2)D concentration of salt-resistant rats was gradually reduced to 50% of that at baseline at day 14 and returned to baseline value at day 28 of high salt intake. We conclude that the decrease in plasma 24,25-(OH)(2)D concentration in salt-sensitive rats during high salt intake is caused by decreased 25-OHD content in the kidney and also by another unidentified mechanism.

Synthesis of an acid addition salt of delta-aminolevulinic acid from 5-bromo levulinic acid esters

DOEpatents

Moens, L.

1999-05-25

A process is disclosed for preparing an acid addition salt of delta-aminolevulinic acid comprising. The process involves dissolving a lower alkyl 5-bromolevulinate and an alkali metal diformylamide in an organic solvent selected from the group consisting of acetonitrile, methanol, tetrahydrofuran, 2-methyltetrahydrofuran and methylformate or mixtures to form a suspension of an alkyl 5-(N,N-diformylamino) levulinate ester; and hydrolyzing the alkyl 5-(N,N-diformylamino) levulinate with an inorganic acid to form an acid addition salt of delta-amino levulinic acid.

Non-traditional Oxidants in Preparative Coordination Chemistry

NASA Astrophysics Data System (ADS)

Kukushkin, Vadim Yu; Kukushkin, Yurii N.

1986-10-01

The application of nitrosonium and arenediazonium salts, carbenium, silver(I), and mercury(II) ions, protic acids, and amine oxides as oxidants in preparative coordination chemistry is examined. Specific examples illustrate which problems in the field of the synthesis and reactions of coordination compounds can be solved with the aid of these oxidants. The bibliography includes 158 references.

High dispersibility and enhanced luminescence properties of BaMgAl10O17:Eu2+ phosphors derived from molten salt synthesis

NASA Astrophysics Data System (ADS)

Wang, Xiang; Li, Jin-hong; Shi, Ping-lu; Guan, Wei-min; Zhang, Hong-yao

2015-08-01

BaMgAl10O17:Eu2+ (BAM) phosphors were prepared via the molten salt synthesis (MSS) method. The NaCl-KCl eutectic mixture and LiF were used as the molten salt and flux, respectively. X-ray powder diffraction (XRD) patterns indicate that the BAM phase is formed above 1200 °C and that the addition of LiF leads to an obvious improvement in crystallinity. The emission intensity of the BAM phosphor with 10 wt% LiF is about 85% higher than that of the phosphor without LiF and about 200% higher than that of the phosphor without molten salt and LiF. Scanning electron microscopy (SEM) reveal that the as-prepared phosphors have good crystallinity and regular morphology, and most importantly, they are not aggregated. Li+ doping is benefit for the thermal stability and results in a slightly longer decay times of 1.17 μs.

Comparison of salt taste thresholds and salt usage behaviours between adults in Myanmar and Korea.

PubMed

Cho, Hyungjin; Kim, So Mi; Jeong, Seong Su; Kim, Soon Bae

2016-12-01

Excessive oral salt intake can induce hypertension. According to previous studies, the prevalence of hypertension is higher in Myanmar than in Korea. We postulated that Myanmar adults had higher salt taste thresholds and eat much saltier food. This study aimed to compare salt taste thresholds and salt usage behaviour scores between adults in Myanmar and Korea. This cross-sectional study enrolled patients who visited volunteer medical service clinics at Ansung in Korea and Hlegu and Bago in Myanmar in August 2014. We measured the vital signs, heights, and weights of each patient and evaluated detection thresholds, recognition thresholds, and salt preferences. All patients underwent urinalysis and spot urine Na tests. Additionally, they each completed a salt usage behaviour questionnaire. A total of 131 patients were enrolled, including 64 Myanmarese patients and 67 Korean patients. Blood pressure was significantly higher in the Myanmarese than in the Koreans. Detection and recognition thresholds, salt preferences, and spot urine sodium and salt usage behaviour scores were also higher in the Myanmarese than in the Korean subjects. We calculated correlation coefficients between systolic blood pressure and parameters that were related to salt intake. The detection and recognition thresholds were significantly correlated with systolic blood pressure. All parameters related to salt intake, including detection and recognition thresholds, salt preference, salt usage behaviour scores and spot urine sodium concentrations, are significantly higher in Myanmarese than in Korean individuals.

Basin Analysis and Petroleum System Characterization and Modeling, Interior Salt Basins, Central and Eastern Gulf of Mexico

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ernest A. Mancini; Paul Aharon; Donald A. Goddard

2006-05-26

The principal research effort for Phase 1 (Concept Development) of the project has been data compilation; determination of the tectonic, depositional, burial, and thermal maturation histories of the North Louisiana Salt Basin; basin modeling (geohistory, thermal maturation, hydrocarbon expulsion); petroleum system identification; comparative basin evaluation; and resource assessment. Existing information on the North Louisiana Salt Basin has been evaluated, an electronic database has been developed, and regional cross sections have been prepared. Structure, isopach and formation lithology maps have been constructed, and burial history, thermal maturation history, and hydrocarbon expulsion profiles have been prepared. Seismic data, cross sections, subsurface mapsmore » and burial history, thermal maturation history, and hydrocarbon expulsion profiles have been used in evaluating the tectonic, depositional, burial and thermal maturation histories of the basin. Oil and gas reservoirs have been found to be associated with salt-supported anticlinal and domal features (salt pillows, turtle structures and piercement domes); with normal faulting associated with the northern basin margin and listric down-to-the-basin faults (state-line fault complex) and faulted salt features; and with combination structural and stratigraphic features (Sabine and Monroe Uplifts) and monoclinal features with lithologic variations. Petroleum reservoirs include Upper Jurassic and Cretaceous fluvial-deltaic sandstone facies; shoreline, marine bar and shallow shelf sandstone facies; and carbonate shoal, shelf and reef facies. Cretaceous unconformities significantly contribute to the hydrocarbon trapping mechanism capacity in the North Louisiana Salt Basin. The chief petroleum source rock in this basin is Upper Jurassic Smackover lime mudstone beds. The generation of hydrocarbons from Smackover lime mudstone was initiated during the Early Cretaceous and continued into the Tertiary. Hydrocarbon

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

PubMed Central

Lee, Jae-Joon

2014-01-01

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Guérande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS. PMID:26761494

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi.

PubMed

Lee, Hyun-Joo; Lee, Jae-Joon

2014-01-01

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Guérande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

Mineral resource of the month: salt

USGS Publications Warehouse

Kostick, Dennis S.

2010-01-01

The article presents information on various types of salt. Rock salt is either found from underground halite deposits or near the surface. Other types of salt include solar salt, salt brine, and vacuum pan salt. The different uses of salt are also given including its use as a flavor enhancer, as a road deicing agent, and to manufacture sodium hydroxide.

Mechanical stratification of autochthonous salt: Implications from basin-scale numerical models of rifted margin salt tectonics

NASA Astrophysics Data System (ADS)

Ings, Steven; Albertz, Markus

2014-05-01

Deformation of salt and sediments owing to the flow of weak evaporites is a common phenomenon in sedimentary basins worldwide, and the resulting structures and thermal regimes have a significant impact on hydrocarbon exploration. Evaporite sequences ('salt') of significant thickness (e.g., >1km) are typically deposited in many cycles of seawater inundation and evaporation in restricted basins resulting in layered autochthonous evaporite packages. However, analogue and numerical models of salt tectonics typically treat salt as a homogeneous viscous material, often with properties of halite, the weakest evaporite. In this study, we present results of two-dimensional plane-strain numerical experiments designed to illustrate the effects of variable evaporite viscosity and embedded frictional-plastic ('brittle') sediment layers on the style of salt flow and associated deformation of the sedimentary overburden. Evaporite viscosity is a first-order control on salt flow rate and the style of overburden deformation. Near-complete evacuation of low-viscosity salt occurs beneath expulsion basins, whereas significant salt is trapped when viscosity is high. Embedded frictional-plastic sediment layers (with finite yield strength) partition salt flow and develop transient contractional structures (folds, thrust faults, and folded faults) in a seaward salt-squeeze flow regime. Multiple internal sediment layers reduce the overall seaward salt flow during sediment aggradation, leaving more salt behind to be re-mobilized during subsequent progradation. This produces more seaward extensive allochthonous salt sheets. If there is a density difference between the embedded layers and the surrounding salt, then the embedded layers 'fractionate' during deformation and either float to the surface or sink to the bottom (depending on density), creating a thick zone of pure halite. Such a process of 'buoyancy fractionation' may partially explain the apparent paradox of layered salt in

Towards Organic Zeolites and Inclusion Catalysts: Heptazine Imide Salts Can Exchange Metal Cations in the Solid State.

PubMed

Savateev, Aleksandr; Pronkin, Sergey; Willinger, Marc Georg; Antonietti, Markus; Dontsova, Dariya

2017-07-04

Highly crystalline potassium (heptazine imides) were prepared by the thermal condensation of substituted 1,2,4-triazoles in eutectic salt melts. These semiconducting salts are already known to be highly active photocatalysts, for example, for the visible-light-driven generation of hydrogen from water. Herein, we show that within the solid-state structure, potassium ions can be exchanged to other metal ions while the crystal habitus is essentially preserved. © 2017 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

238Pu recovery and salt disposition from the molten salt oxidation process

NASA Astrophysics Data System (ADS)

Remerowski, M. L.; Stimmel, Jay J.; Wong, Amy S.; Ramsey, Kevin B.

2000-07-01

We have begun designing and optimizing our recovery and recycling processes by experimenting with samples of "spent salt" produced by MSO treatment of surrogate waste in the reaction vessel at the Naval Surface Warfare Center-Indian Head. One salt was produced by treating surrogate waste containing pyrolysis ash spiked with cerium. The other salt contains residues from MSO treatment of materials similar to those used in 238Pu processing, e.g., Tygon tubing, PVC bagout bags, HDPE bottles. Using these two salt samples, we will present results from our investigations.

Controlled release and long-term antibacterial activity of reduced graphene oxide/quaternary ammonium salt nanocomposites prepared by non-covalent modification.

PubMed

Ye, Xiaoli; Feng, Jin; Zhang, Jingxian; Yang, Xiujiang; Liao, Xiaoyan; Shi, Qingshan; Tan, Shaozao

2017-01-01

In order to control the long-term antibacterial property of quaternary ammonium salts, dodecyl dimethyl benzyl ammonium chloride (rGO-1227) and rGO-bromohexadecyl pyridine (rGO-CPB) were self-assembled on surfaces of reduced graphene oxide (rGO) via π-π interactions. The obtained rGO-1227 and rGO-CPB nanocompounds were characterized by X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), field emission scanning electron microscopy (FESEM), and transmission electron microscopy (TEM).The antibacterial activities were evaluated on Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus. Both rGO-CPB and rGO-1227 reduced the cytotoxicity of the pure antimicrobial agents and presented strong antimicrobial properties. Especially, CPB could be loaded efficiently on the surface of rGO via π-π conjugate effect, which resulted in a nanocomposite presenting a long-term antibacterial capability due to the more important quantity of free π electrons compared to that of 1227. When comparing the advantages of both prepared nanocomposites, rGO-CPB displayed a better specific-targeting capability and a longer-term antibacterial property. Copyright © 2016 Elsevier B.V. All rights reserved.

Extraction-Scrub-Strip test results from the interim Salt Disposition Program Macrobatch 9 Tank 21H qualification samples

DOE Office of Scientific and Technical Information (OSTI.GOV)

Peters, T.

2016-02-23

Savannah River National Laboratory (SRNL) analyzed samples from Tank 21H in support of qualification of Macrobatch (Salt Batch) 9 for the Interim Salt Disposition Program (ISDP). The Salt Batch 9 characterization results were previously reported. An Extraction-Scrub-Strip (ESS) test was performed to determine cesium distribution ratios (D (Cs)) and cesium concentration in the strip effluent and decontaminated salt solution (DSS) streams; this data will be used by Tank Farm Engineering to project a cesium decontamination factor (DF). This test used actual Tank 21H material, and a blend solvent prepared by SRNL that mimics the solvent composition currently being used atmore » the Modular Caustic-Side Solvent Extraction Unit (MCU). The ESS test showed acceptable performance with an extraction D (Cs) value of 52.4. This value is consistent with results from previous salt batch ESS tests using similar solvent formulations. This compares well against the predicted value of 56.5 from a recently created D (Cs) model« less

Salt Weathering on Mars

NASA Astrophysics Data System (ADS)

Jagoutz, E.

2006-12-01

Large well rounded boulders and angular rock fragments characterizes the Martian landscape as seen on the recent excellent quality photos. Analyzing the different rock-shapes indicates a time sequence of emplacement, fragmentation and transport of different rocks on Mars, which might give interesting insight into transport and weathering processes. Larger commonly well rounded boulders were emplaced onto gravel plains. After emplacement, these rocks were fragmented and disassembled. Nests of angular rock fragments are marking the locations of preexisting larger rocks. Frequently it is possible to reconstruct larger rounded rocks from smaller angular fragments. In other cases transport after fragmentation obscured the relationship of the fragments. However, a strewn field of fragments is still reminiscent of the preexisting rock. Mechanical salt weathering could be a plausible explanation for the insitu fragmentation of larger rounded blocks into angular fragments. Impact or secondary air fall induced fragmentation produces very different patterns, as observed around impact crates on Earth. Salt weathering of rocks is a common process in terrestrial environments. Salt crystallization in capillaries causes fragmentation of rocks, irrespective of the process of salt transportation and concentration. On Earth significant salt weathering can be observed in different climatic environments: in the transition zone of alluvial aprons and salt playas in desserts and in dry valleys of Antarctica. In terrestrial semi-arid areas the salt is transported by salt solution, which is progressively concentrated by evaporation. In Antarctic dry valleys freeze-thaw cycles causes salt transportation and crystallization resulting in rock fragmentation. This salt induced process can lead to complete destruction of rocks and converts rocks to fine sand. The efficient breakdown of rocks is dominating the landscape in some dry valleys of the Earth but possibly also on Mars. (Malin, 1974

Should we eat less salt?

PubMed

Delahaye, François

2013-05-01

High blood pressure is a major cardiovascular risk factor. There is overwhelming evidence that high salt consumption is a major cause of increased blood pressure. There is also a link between high salt consumption and risk of stroke, left ventricular hypertrophy, renal disease, obesity, renal stones and stomach cancer. Reducing salt consumption leads to a decrease in blood pressure and the incidence of cardiovascular disease. There are no deleterious effects associated with reducing salt consumption and it is also very cost-effective. Many organizations and state governments have issued recommendations regarding the suitable amount of salt consumption. In France, the objective is a salt consumption<8g/day in men and<6.5g/day in women and children. As 80% of consumed salt comes from manufactured products in developed countries, reduction of salt consumption requires the participation of the food industry. The other tool is consumer information and education. Salt consumption has already decreased in France in recent years, but efforts must continue. Copyright © 2013 Elsevier Masson SAS. All rights reserved.

Actinide removal from spent salts

DOEpatents

Hsu, Peter C.; von Holtz, Erica H.; Hipple, David L.; Summers, Leslie J.; Adamson, Martyn G.

2002-01-01

A method for removing actinide contaminants (uranium and thorium) from the spent salt of a molten salt oxidation (MSO) reactor is described. Spent salt is removed from the reactor and analyzed to determine the contaminants present and the carbonate concentration. The salt is dissolved in water, and one or more reagents are added to precipitate the thorium as thorium oxide and/or the uranium as either uranium oxide or as a diuranate salt. The precipitated materials are filtered, dried and packaged for disposal as radioactive waste. About 90% of the thorium and/or uranium present is removed by filtration. After filtration, salt solutions having a carbonate concentration >20% can be dried and returned to the reactor for re-use. Salt solutions containing a carbonate concentration <20% require further clean-up using an ion exchange column, which yields salt solutions that contain less than 0.1 ppm of thorium or uranium.

Power plant I - Fused salt

NASA Astrophysics Data System (ADS)

Roche, M.

A solar thermal power plant using fused salt as the heat transfer fluid for steam power generation is analyzed for the feasibility of economic operation. The salt is also stored in a tank reservoir for maintaining the primary heat loop at temperatures high enough for the salts to remain liquid, and also to provide reserve power for the steam generator. Initial studies were with eutectic (hitec) salt comprising Na, KOH, and nitrites melting at 146 C, and further studies were performed employing draw salt, which has no nitrite, is more stable at high temperature, and melts at 225 C. The use of draw salt was found to allow a 5 percent reduction in storage capacity. Further examinations of the effects of the hitec salts on corrosion and composition degradation at high temperatures are indicated. The molten salt system is projected to offer an efficiency of 26 percent.

Use of radiation in preparative chemistry

NASA Technical Reports Server (NTRS)

Philipp, W. H.; Marksik, S. J.; May, C. E.; Lad, R. A.

1971-01-01

A summary and updating of previous work on the use of radiation chemistry for the preparation of pure materials are presented. Work was chiefly concerned with the reduction of metal salts in solution to the free metal using 2 MeV electrons. Metals deposited from aqueous solution are copper, silver, zinc, cadmium, thallium, tin, lead, antimony, iron, nickel, cobalt, and palladium. Dry organic solvents were evaluated for the deposition of metals based on a study involving deposition of antimony from soltions of antimony (III) chloride. The use of organic liquids for the preparation of anhydrous metal halides is also presented. Reaction mechanisms for both organic liquids and aqueous system are discussed.

Preparation of Ferrotitanium from Ilmenite by Electrolysis-Assisted Calciothermic Reduction in CaCl2-NaCl Molten Salt

NASA Astrophysics Data System (ADS)

Zhou, Zhongren; Hua, Yixin; Xu, Cunying; Li, Jian; Li, Yan; Gong, Kai; Ru, Juanjian; Xiong, Li

2016-02-01

Electrolysis-assisted calciothermic reduction method is proposed and successfully used to prepare ferrotitanium alloy from ilmenite by using equal-molar CaCl2-NaCl molten salt as electrolyte, molybdenum rod as cathode, and graphite as anode at 973 K with cell voltages of 3.2-4.4 V under inert atmosphere. Thermodynamics analysis of the process is presented, and the products obtained are examined with x-ray diffraction, scanning electron microscopy, and energy-dispersive spectroscopy. It is demonstrated that the calciothermic reduction of ilmenite is a stepwise process since intermediate CaTiO3 is observed in the products partially reduced. In the calciothermic reduction process, the reduction of FeTiO3 first gives rise to the formation of Fe and CaTiO3, which as intermediates will further react with calcium metal to form ferrotitanium alloys. This is in good agreement with the prediction of thermodynamics. Experimental results also show that increasing cell voltage can accelerate the formation of calcium metal through electrolysis of CaO and CaCl2 and, hence, promote the calciothermic reduction of ilmenite. As the electrolytic zone and reduction zone are combined in the same bath, the theoretical energy requirement for the production of FeTi in the calciothermic process is lower than that in the aluminothermic process.

Salt briquette: the form of salt monopoly in madura, 1883-1911

NASA Astrophysics Data System (ADS)

Wisnu; Alrianingrum, S.; Artono; Liana, C.

2018-01-01

This study describes the history of the salt monopoly in Indonesia because it is associated with the issue of salt crisis lately, widely reported in various media. This study tried to find answers to the relationship between monopoly and crisis events through the study of history. Monopoly policy by the government of the colonial period is actually an industrial modernization effort, but it turned out another impact. Although the colonial government wanted to issue a policy that ends strengthens the position of the government in the industry, but ultimately backfire and disasters in the salt industry at the time. This article discusses only the focus of the salt monopoly in Madura as a selection of events, arguing the island as a center of salt in Indonesia. The method used in this study using a review of history. Therefore, their explanations using historical sources. Methodologically through the process of collecting historical sources, criticize these sources, synthesize and interpret the analysis in an array of historical writing. In conclusion, although the salt monopoly policy gives a great advantage to the colonial government, but the overall population of Madura remains in a poor state. It is evident that the Madurese to migrate Madurese to various areas outside the island of Madura, to fix the economy.

Candidate waste forms for immobilisation of waste chloride salt from pyroprocessing of spent nuclear fuel

NASA Astrophysics Data System (ADS)

Vance, E. R.; Davis, J.; Olufson, K.; Chironi, I.; Karatchevtseva, I.; Farnan, I.

2012-01-01

Sodalite/glass bodies prepared by hot isostatic pressing (HIPing) at ˜850 °C/100 MPa are candidates for immobilising fission product-bearing waste KCl-LiCl pyroprocessing salts. To study the capacity of sodalite to structurally incorporate such pyroprocessing salts, K, Li, Cs, Sr, Ba and La were individually targeted for substitution in a Na site in sodalite (Na vacancies targeted as charge compensators for alkaline and rare earths) and studied by X-ray diffraction and scanning electron microscopy after sintering in the range of 800-1000 °C. K and Li appeared to enter the sodalite, but Cs, Sr and Ba formed aluminosilicate phases and La formed an oxyapatite phase. However these non-sodalite phases have reasonable resistance to water leaching. Pure chlorapatite gives superior leach resistance to sodalite, and alkalis, alkaline and rare earth ions are generally known to enter chlorapatite, but attempts to incorporate simulated waste salt formulations into HIPed chlorapatite-based preparations or to substitute Cs alone into the structure of Ca-based chlorapatite were not successful on the basis of scanning electron microscopy. The materials exhibited severe water leachability, mainly in regard to Cs release. Attempts to substitute Cs into Ba- and Sr-based chlorapatites also did not look encouraging. Consequently the use of apatite alone to retain fission product-bearing waste pyroprocessing salts from electrolytic nuclear fuel reprocessing is problematical, but chlorapatite glass-ceramics may be feasible, albeit with reduced waste loadings. Spodiosite, Ca 2(PO 4)Cl, does not appear to be suitable for incorporation of Cl-bearing waste containing fission products.

Dynamics of salt playa polygons

NASA Astrophysics Data System (ADS)

Goehring, L.; Fourrière, A.

2014-12-01

In natural salt playa or in evaporation pools for the salt extraction industry, one can sometimes see surprising regular structures formed by ridges of salt. These ridges connect together to form a self-organized network of polygons one to two meters in diameter, which we call salt polygons. Here we propose a mechanism based on porous media convection of salty water in soil to explain the formation and the scaling of the salt polygons. Surface evaporation causes a steady upward flow of salty water, which can cause precipitation near the surface. A vertical salt gradient then builds up in the porous soil, with heavy salt-saturated water lying over the less salty source water. This can drive convection when a threshold is reached, given by a critical Rayleigh number of about 7. We suggest that the salt polygons are the surface expression of the porous medium convection, with salt crystallizing along the positions of the convective downwellings. To study this instability directly, we developed a 2D analogue experiment using a Hele-Shaw cell filled with a porous medium saturated with a salt solution and heated from above. We perform a linear stability analysis of this system, and find that it is unstable to convection, with a most unstable wavelength that is set by a balance between salt diffusion and water evaporation. The Rayleigh number in our experiment is controlled by the particle size of our model soil, and the evaporation rate. We obtain results that scale with the observation of natural salt polygons. Using dye, we observe the convective movement of salty water and find downwelling convective plumes underneath the spots where surface salt ridges form, as shown in the attached figure.

Electrochemical preparation of single-crystalline Cr 2O 3 from molten salts

NASA Astrophysics Data System (ADS)

Abe, Hideki; Nishida, Kenji; Imai, Motoharu; Kitazawa, Hideaki

2004-06-01

Single crystals of Cr 2O 3 have been grown by means of electrolysis on a 1:100 stoichiometric mixture of CrO 3 and cesium molybdate, Cs 2MoO 4, fused at 1000°C in an ambient atmosphere. Potentiometric measurements on the molten salts have shown the existence of a critical voltage of -320 mV below which hexagonal platelets-shaped single-crystalline Cr 2O 3 is grown on the surface of the working electrode. Coulometry measurements have revealed that the Cr ions are at their highest oxidation state of Cr +6 in the molten electrolyte, which suggests that the electric reduction of Cr +6 to Cr +3 drives the single-crystal growth of Cr 2O 3.

Metals removal from spent salts

DOEpatents

Hsu, Peter C.; Von Holtz, Erica H.; Hipple, David L.; Summers, Leslie J.; Brummond, William A.; Adamson, Martyn G.

2002-01-01

A method and apparatus for removing metal contaminants from the spent salt of a molten salt oxidation (MSO) reactor is described. Spent salt is removed from the reactor and analyzed to determine the contaminants present and the carbonate concentration. The salt is dissolved in water, and one or more reagents may be added to precipitate the metal oxide and/or the metal as either metal oxide, metal hydroxide, or as a salt. The precipitated materials are filtered, dried and packaged for disposal as waste or can be immobilized as ceramic pellets. More than about 90% of the metals and mineral residues (ashes) present are removed by filtration. After filtration, salt solutions having a carbonate concentration >20% can be spray-dried and returned to the reactor for re-use. Salt solutions containing a carbonate concentration <20% require further clean-up using an ion exchange column, which yields salt solutions that contain less than 1.0 ppm of contaminants.

Water and salt balance of Great Salt Lake, Utah, and simulation of water and salt movement through the causeway

USGS Publications Warehouse

Wold, Steven R.; Thomas, Blakemore E.; Waddell, Kidd M.

1997-01-01

The water and salt balance of Great Salt Lake primarily depends on the amount of inflow from tributary streams and the conveyance properties of a causeway constructed during 1957-59 that divides the lake into the south and north parts. The conveyance properties of the causeway originally included two culverts, each 15 feet wide, and the permeable rock-fill material.During 1980-86, the salt balance changed as a result of record high inflow that averaged 4,627,000 acre-feet annually and modifications made to the conveyance properties of the causeway that included opening a 300-foot-wide breach. In this study, a model developed in 1973 by Waddell and Bolke to simulate the water and salt balance of the lake was revised to accommodate the high water-surface altitude and modifications made to the causeway. This study, done by the U.S. Geological Survey in cooperation with the Utah Department of Natural Resources, Division of State Lands and Forestry, updates the model with monitoring data collected during 1980-86. This report describes the calibration of the model and presents the results of simulations for three hypothetical 10-year periods.During January 1, 1980, to July 31, 1984, a net load of 0.5 billion tons of dissolved salt flowed from the south to the north part of the lake primarily as a result of record inflows. From August 1, 1984, when the breach was opened, to December 31,1986, a net load of 0.3 billion tons of dissolved salt flowed from the north to the south part of the lake primarily as a result of the breach.For simulated inflow rates during a hypothetical 10-year period resulting in the water-surface altitude decreasing from about 4,200 to 4,192 feet, there was a net movement of about 1.0 billion tons of dissolved salt from the south to the north part, and about 1.7 billion tons of salt precipitated in the north part. For simulated inflow rates during a hypothetical 10-year period resulting in a rise in water-surface altitude from about 4,200 to 4

Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake

PubMed Central

Temme, Elisabeth H. M.; Hendriksen, Marieke A. H.; Milder, Ivon E. J.; Toxopeus, Ido B.; Westenbrink, Susanne; Brants, Henny A. M.; van der A, Daphne L.

2017-01-01

Background and objectives. High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of foods in the Dutch market over a five-year period (2011–2016) and differences in estimated salt intake over a 10-year period (2006–2015). Methods. To assess the salt contents of foods; we obtained recent data from chemical analyses and from food labels. Salt content of these foods in 2016 was compared to salt contents in the 2011 version Dutch Food Composition Database (NEVO, version 2011), and statistically tested with General Linear Models. To estimate the daily dietary salt intake in 2006, 2010, and 2015, men and women aged 19 to 70 years were recruited through random population sampling in Doetinchem, a small town located in a rural area in the eastern part of the Netherlands. The characteristics of the study population were in 2006: n = 317, mean age 49 years, 43% men, in 2010: n = 342, mean age 46 years, 45% men, and in 2015: n = 289, mean age 46 years, 47% men. Sodium and potassium excretion was measured in a single 24-h urine sample. All estimates were converted to a common metric: salt intake in grams per day by multiplication of sodium with a factor of 2.54. Results. In 2016 compared to 2011, the salt content in certain types of bread was on average 19 percent lower and certain types of sauce, soup, canned vegetables and legumes, and crisps had a 12 to 26 percent lower salt content. Salt content in other types of foods had not changed significantly. Between 2006, 2010 and 2015 the estimated salt intake among adults in Doetinchem remained unchanged. In 2015, the median estimated salt intake was 9.7 g per day for men and 7.4 g per day for women. As in 2006 and 2010, the estimated salt intake in 2015 exceeded the recommended maximum intake of 6 g per day set by the Dutch Health Council. Conclusion. In the

Salt Reductions in Some Foods in The Netherlands: Monitoring of Food Composition and Salt Intake.

PubMed

Temme, Elisabeth H M; Hendriksen, Marieke A H; Milder, Ivon E J; Toxopeus, Ido B; Westenbrink, Susanne; Brants, Henny A M; van der A, Daphne L

2017-07-22

High salt intake increases blood pressure and thereby the risk of chronic diseases. Food reformulation (or food product improvement) may lower the dietary intake of salt. This study describes the changes in salt contents of foods in the Dutch market over a five-year period (2011-2016) and differences in estimated salt intake over a 10-year period (2006-2015). To assess the salt contents of foods; we obtained recent data from chemical analyses and from food labels. Salt content of these foods in 2016 was compared to salt contents in the 2011 version Dutch Food Composition Database (NEVO, version 2011), and statistically tested with General Linear Models. To estimate the daily dietary salt intake in 2006, 2010, and 2015, men and women aged 19 to 70 years were recruited through random population sampling in Doetinchem, a small town located in a rural area in the eastern part of the Netherlands. The characteristics of the study population were in 2006: n = 317, mean age 49 years, 43% men, in 2010: n = 342, mean age 46 years, 45% men, and in 2015: n = 289, mean age 46 years, 47% men. Sodium and potassium excretion was measured in a single 24-h urine sample. All estimates were converted to a common metric: salt intake in grams per day by multiplication of sodium with a factor of 2.54. In 2016 compared to 2011, the salt content in certain types of bread was on average 19 percent lower and certain types of sauce, soup, canned vegetables and legumes, and crisps had a 12 to 26 percent lower salt content. Salt content in other types of foods had not changed significantly. Between 2006, 2010 and 2015 the estimated salt intake among adults in Doetinchem remained unchanged. In 2015, the median estimated salt intake was 9.7 g per day for men and 7.4 g per day for women. As in 2006 and 2010, the estimated salt intake in 2015 exceeded the recommended maximum intake of 6 g per day set by the Dutch Health Council. In the Netherlands, the salt content of bread, certain sauces, soups

Reoxidation of uranium metal immersed in a Li2O-LiCl molten salt after electrolytic reduction of uranium oxide

NASA Astrophysics Data System (ADS)

Choi, Eun-Young; Jeon, Min Ku; Lee, Jeong; Kim, Sung-Wook; Lee, Sang Kwon; Lee, Sung-Jai; Heo, Dong Hyun; Kang, Hyun Woo; Jeon, Sang-Chae; Hur, Jin-Mok

2017-03-01

We present our findings that uranium (U) metal prepared by using the electrolytic reduction process for U oxide (UO2) in a Li2O-LiCl salt can be reoxidized into UO2 through the reaction between the U metal and Li2O in LiCl. Two salt types were used for immersion of the U metal: one was the salt used for electrolytic reduction, and the other was applied to the unused LiCl salts with various concentrations of Li2O and Li metal. Our results revealed that the degree of reoxidation increases with the increasing Li2O concentration in LiCl and that the presence of the Li metal in LiCl suppresses the reoxidation of the U metal.

Plant salt-tolerance mechanisms

DOE PAGES

Deinlein, Ulrich; Stephan, Aaron B.; Horie, Tomoaki; ...

2014-06-01

Crop performance is severely affected by high salt concentrations in soils. To engineer more salt-tolerant plants it is crucial to unravel the key components of the plant salt-tolerance network. Here we review our understanding of the core salt-tolerance mechanisms in plants. Recent studies have shown that stress sensing and signaling components can play important roles in regulating the plant salinity stress response. We also review key Na+ transport and detoxification pathways and the impact of epigenetic chromatin modifications on salinity tolerance. In addition, we discuss the progress that has been made towards engineering salt tolerance in crops, including marker-assisted selectionmore » and gene stacking techniques. We also identify key open questions that remain to be addressed in the future.« less

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.

PubMed

Sharma, Savita; Gupta, Jatinder Pal; Nagi, H P S; Kumar, Rakesh

2012-10-01

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

Preparation of hierarchical porous Zn-salt particles and their superhydrophobic performance

NASA Astrophysics Data System (ADS)

Gao, Dahai; Jia, Mengqiu

2015-12-01

Superhydrophobic surfaces arranged by hierarchical porous particles were prepared using modified hydrothermal routes under the effect of sodium citrate. Two particle samples were generated in the medium of hexamethylenetetramine (P1) and urea (P2), respectively. X-ray diffraction, scanning electron microscope, and transmission electron microscope were adopted for the investigation, and results revealed that the P1 and P2 particles are porous microspheres with crosslinked extremely thin (10-30 nm) sheet crystals composed of Zn5(OH)8Ac2·2H2O and Zn5(CO3)2(OH)6, respectively. The prepared particles were treated with a fluoroethylene vinyl ether derivative and studied using Fourier transform infrared spectroscopy and energy-dispersive X-ray spectrometer. Results showed that the hierarchical surfaces of these particles were combined with low-wettable fluorocarbon layers. Moreover, the fabricated surface composed of the prepared hierarchical particles displayed considerably high contact angles, indicating great superhydrophobicity for the products. The wetting behavior of the particles was analyzed with a theoretical wetting model in comparison with that of chestnut-like ZnO products obtained through a conventional hydrothermal route. Correspondingly, this study provided evidence that high roughness surface plays a great role in superhydrophobic behavior.

Early evolution of salt structures in north Louisiana salt basin

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lobao, J.J.; Pilger, R.H. Jr.

1986-05-01

Several salt diapirs and pillows in southern and central north Louisiana have been studied using approximately 355 mi (570 km) of seismic reflection data and information from 57 deep well holes. Using seismic profiles with deep well-hole data is the most advantageous method to document regional salt tectonism through time. The following conclusions were reached on diapirism in the North Louisiana Salt basin. (1) The diapiric event began early (early Coahuilan) in the southern and central part of the basin, and later (late Coahuilan to Comanchean) in the northern part. (2) The initial diapiric event is much more abrupt andmore » intense in the southern and central diapirs when compared with the later diapiric event in the northern diapirs. (3) Regional depocenter shifting, relative sea level, local erosion with salt extrusion, and rapid depositional loading of sediments are the major controls on diapirism in the basin.« less

Salt weathering on Mars

NASA Astrophysics Data System (ADS)

Jagoutz, E.

Large well rounded boulders and angular rock fragments characterizes the Martian landscape as seen on the recent excellent quality photos. Analyzing the different rock-shapes indicates a time sequence of emplacement, fragmentation and transport of different rocks on Mars, which might give interesting insight into transport and weathering processes. Larger commonly well rounded boulders were emplaced onto gravel plains. After emplacement, these rocks were fragmented and disassembled. Nests of angular rock fragments are marking the locations of preexisting larger rocks. Frequently it is possible to reconstruct larger rounded rocks from smaller angular fragments. In other cases transport after fragmentation obscured the relationship of the fragments. However, a strewn field of fragments is still reminiscent of the preexisting rock. Mechanical salt weathering could be a plausible explanation for the insitu fragmentation of larger rounded blocks into angular fragments. Impact or secondary air fall induced fragmentation produces very different patterns, as observed around impact crates on Earth. Salt weathering of rocks is a common process in terrestrial environments. Salt crystallization in capillaries causes fragmentation of rocks, irrespective of the process of salt transportation and concentration. On Earth significant salt weathering can be observed in different climatic environments: in the transition zone of alluvial aprons and salt playas in desserts and in dry valleys of Antarctica. In terrestrial semi-arid areas the salt is transported by salt solution, which is progressively concentrated by evaporation. In Antarctic dry valleys freeze-thaw cycles causes salt transportation and crystallization resulting in rock fragmentation. This salt induced process can lead to complete destruction of rocks and converts rocks to fine sand. The efficient breakdown of rocks is dominating the landscape in some dry valleys of the Earth but possibly also on Mars. (Malin, 1974

Grafting the sol-gel based sorbents by diazonium salts: a novel approach toward unbreakable capillary microextraction.

PubMed

Bagheri, Habib; Bayat, Parisa; Piri-Moghadam, Hamed

2013-11-29

The present work deals with a novel approach for grafting a sol-gel based sorbent, using diazonium salts for preparation of an unbreakable capillary microextraction (CME) device in on-line combination with high performance liquid chromatography (HPLC). The use of diazonium salts modifier allowed all types of metallic and non-metallic substrates to be used without any limitation. Substrates including copper, brass, stainless steel and polytetrafluoroethylene (PTFE) were chosen to be functionalized by chemical or electrochemical reduction of 4-amino phenyl acetic acid. Then, 3-(trimethoxysilyl)propylamine (3TMSPA) was selected as the precursor and the only reagent for preparation of the desired surface chemical bonded sorbent. The presence of chemical bond between substrate, diazonium salts and 3TMSPA is more probably responsible for thermal and solvent stability and long lifetime of the prepared sorbent. Characterization of the aryl group formation on the various substrates along with the prepared sorbents was thoroughly investigated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and thermogravimetry analysis (TGA). Typically, one of the prepared sorbents, deposited on the inner surface of the copper tube, was selected for assessing the developed method. The CME device was used for on-line extraction of atrazine, ametryn and terbutryn, as model compounds, from the aquatic media. After extraction, the HPLC mobile phase was used for on-line desorption and elution of the extracted analytes from the CME loop, containing the grafted sol-gel based sorbent, through the HPLC column. Figures of merit of the developed method were also obtained in which the linearity for the analytes was in the range of 30-1000μgL(-1). The value of LOD (S/N=3) for all analytes was 10μgL(-1) and the RSD% values (n=5) were all below 9.4% at the 500μgL(-1) level. Applicability of the developed method was examined by analyzing some real water samples in

Effect of salts on formation and stability of vitamin E-enriched mini-emulsions produced by spontaneous emulsification.

PubMed

Saberi, Amir Hossein; Fang, Yuan; McClements, David Julian

2014-11-19

Emulsion-based delivery systems are being utilized to incorporate lipophilic bioactive components into various food, personal care, and pharmaceutical products. This study examined the influence of inorganic salts (NaCl and CaCl2) on the formation, stability, and properties of vitamin E-enriched emulsions prepared by spontaneous emulsification. These emulsions were simply formed by titration of a mixture of vitamin E acetate (VE), carrier oil (MCT), and nonionic surfactant (Tween 80) into an aqueous salt solution with continuous stirring. Salt type and concentration (0-1 N NaCl or 0-0.5 N CaCl2) did not have a significant influence on the initial droplet size of the emulsions. On the other hand, the isothermal and thermal stabilities of the emulsions depended strongly on salt levels. The cloud point of the emulsions decreased with increasing salt concentration, which was attributed to accelerated droplet coalescence in the presence of salts. Dilution (2-6 times) of the emulsions with water appreciably improved their thermal stability by increasing their cloud point, which was mainly attributed to the decrease in aqueous phase salt levels. The isothermal storage stability of the emulsions also depended on salt concentration; however, increasing the salt concentration decreased the rate of droplet growth, which was the opposite of its effect on thermal stability. Potential physicochemical mechanisms for these effects are discussed in terms of the influence of salt ions on van der Waals and electrostatic interactions. This study provides important information about the effect of inorganic salts on the formation and stability of vitamin E emulsions suitable for use in food, personal care, and pharmaceutical products.

Preparation of nanoporous metal foam from high nitrogen transition metal complexes

DOEpatents

Tappan, Bryce C.; Huynh, My Hang V.; Hiskey, Michael A.; Son, Steven F.; Oschwald, David M.; Chavez, David E.; Naud, Darren L.

2006-11-28

Nanoporous metal foams are prepared by ignition of high nitrogen transition metal complexes. The ammonium salts of iron(III) tris[bi(tetrazolato)-amine], cobalt(III) tris(bi(tetrazolato)amine), and high nitrogen compounds of copper and silver were prepared as loose powders, pressed into pellets and wafers, and ignited under an inert atmosphere to form nanoporous metal foam monoliths having very high surface area and very low density.

Impaired Purinergic Neurotransmission to Mesenteric Arteries in DOCA-salt Hypertensive Rats

PubMed Central

Demel, Stacie L.; Galligan, James J.

2009-01-01

Sympathetic nerves release norepinephrine (NE) and ATP onto mesenteric arteries. In DOCA-salt hypertensive rats, there is increased arterial sympathetic neurotransmission due in part to impaired α2-AR function and impaired prejunctional regulation of NE release. Prejunctional regulation of the purinergic component of sympathetic neuroeffector transmission in hypertension is less well understood. We hypothesized that α2-AR dysfunction alters purinergic neurotransmission to arteries in DOCA-salt hypertensive rats. Mesenteric artery preparations were maintained in vitro and intracellular electrophysiological methods were used to record excitatory junction potentials (EJPs) from smooth muscle cells (SMCs). EJP amplitude was reduced in SMCs from DOCA-salt (4 ± 1 mV) compared to control arteries (9 ± 1 mV; P<0.05). When using short trains of electrical stimulation (0.5 Hz, 5 pulses), the α2-AR antagonist, yohimbine (1 μM), potentiated EJPs in control more than in DOCA-salt arteries (180 ± 35 % vs. 86 ± 7 %; P<0.05). NE (0.1 − 3 μM), the α2-AR agonist UK 14,304 (0.001−0.1 μM), the A1 adenosine receptor agonist CPA (0.3 − 100 μM) and the N-type calcium channel blocker ω–conotoxin (0.0003 − 0.1 μM) decreased EJP amplitude equally well in control and DOCA-salt arteries. Trains of stimuli (10 Hz) depleted ATP stores more completely and the latency to EJP recovery was longer in DOCA-salt compared to control arteries. These data indicate that there is reduced purinergic input to mesenteric arteries of DOCA-salt rats. This is not due to increased inhibition of ATP release via prejunctional α2-ARs or adenosine receptors, but rather a decrease in ATP bioavailability in sympathetic nerves. These data highlight the potential importance of altered neural regulation of resistance arteries as a therapeutic target for drug treatment of hypertension. PMID:18606906

Combinations of fluorinated solvents with imide salts or methide salts for electrolytes

DOEpatents

Tikhonov, Konstantin; Yip, Ka Ki; Lin, Tzu-Yuan; Lei, Norman; Guerrero-Zavala, Guillermo; Kwong, Kristie W

2015-11-10

Provided are electrochemical cells and electrolytes used to build such cells. The electrolytes include imide salts and/or methide salts as well as fluorinated solvents capable of maintaining single phase solutions at between about -30.degree. C. to about 80.degree. C. The fluorinated solvents, such as fluorinated carbonates, fluorinated esters, and fluorinated esters, are less flammable than their non-fluorinated counterparts and improve safety characteristics of cells containing these solvents. The amount of fluorinated solvents in electrolytes may be between about 30% and 80% by weight not accounting weight of the salts. Linear and cyclic imide salts, such as LiN(SO.sub.2CF.sub.2CF.sub.3).sub.2, and LiN(SO.sub.2CF.sub.3).sub.2, as well as methide salts, such as LiC(SO.sub.2CF.sub.3).sub.3 and LiC(SO.sub.2CF.sub.2CF.sub.3).sub.3, may be used in these electrolytes. Fluorinated alkyl groups enhance solubility of these salts in the fluorinated solvents. In some embodiments, the electrolyte may also include a flame retardant, such as a phosphazene, and/or one or more ionic liquids.

Salt fluoridation and oral health.

PubMed

Marthaler, Thomas M

2013-11-01

The aim of this paper is to make known the potential of fluoridated salt in community oral health programs, particularly in South Eastern Europe. Since 1922, the addition of iodine to salt has been successful in Switzerland. Goiter is virtually extinct. By 1945, the caries-protective effect of fluorides was well established. Based on the success of water fluoridation, a gynecologist started adding of fluoride to salt. The sale of fluoridated salt began in 1956 in the Swiss Canton of Zurich, and several other cantons followed suit. Studies initiated in the early seventies showed that fluoride, when added to salt, inhibits dental caries. The addition of fluoride to salt for human consumption was officially authorized in 1980-82. In Switzerland 85% of domestic salt consumed is fluoridated and 67% in Germany. Salt fluoridation schemes are reaching more than one hundred million in Mexico, Colombia, Peru and Cuba. The cost of salt fluoridation is very low, within 0.02 and 0.05 € per year and capita. Children and adults of the low socio-economic strata tend to have substantially more untreated caries than higher strata. Salt fluoridation is by far the cheapest method for improving oral health. Salt fluoridation has cariostatic potential like water fluoridation (caries reductions up to 50%). In Europe, meaningful percentages of users have been attained only in Germany (67%) and Switzerland (85%). In Latin America, there are more than 100 million users, and several countries have arrived at coverage of 90 to 99%. Salt fluoridation is by far the cheapest method of caries prevention, and billions of people throughout the world could benefit from this method. Copyright © 2013 by Academy of Sciences and Arts of Bosnia and Herzegovina.

Physiological responses to salt stress of salt-adapted and directly salt (NaCl and NaCl+Na2SO4 mixture)-stressed cyanobacterium Anabaena fertilissima.

PubMed

Swapnil, Prashant; Rai, Ashwani K

2018-05-01

Soil salinity in nature is generally mixed type; however, most of the studies on salt toxicity are performed with NaCl and little is known about sulfur type of salinity (Na 2 SO 4 ). Present study discerns the physiologic mechanisms responsible for salt tolerance in salt-adapted Anabaena fertilissima, and responses of directly stressed parent cells to NaCl and NaCl+Na 2 SO 4 mixture. NaCl at 500 mM was lethal to the cyanobacterium, whereas salt-adapted cells grew luxuriantly. Salinity impaired gross photosynthesis, electron transport activities, and respiration in parent cells, but not in the salt-adapted cells, except a marginal increase in PSI activity. Despite higher Na + concentration in the salt mixture, equimolar NaCl appeared more inhibitive to growth. Sucrose and trehalose content and antioxidant activities were maximal in 250 mM NaCl-treated cells, followed by salt mixture and was almost identical in salt-adapted (exposed to 500 mm NaCl) and control cells, except a marginal increase in ascorbate peroxidase activity and an additional fourth superoxide dismutase isoform. Catalase isoform of 63 kDa was induced only in salt-stressed cells. Salinity increased the uptake of intracellular Na + and Ca 2+ and leakage of K + in parent cells, while cation level in salt-adapted cells was comparable to control. Though there was differential increase in intracellular Ca 2+ under different salt treatments, ratio of Ca 2+ /Na + remained the same. It is inferred that stepwise increment in the salt concentration enabled the cyanobacterium to undergo priming effect and acquire robust and efficient defense system involving the least energy.

Electrolyte salts for nonaqueous electrolytes

DOEpatents

Amine, Khalil; Zhang, Zhengcheng; Chen, Zonghai

2012-10-09

Metal complex salts may be used in lithium ion batteries. Such metal complex salts not only perform as an electrolyte salt in a lithium ion batteries with high solubility and conductivity, but also can act as redox shuttles that provide overcharge protection of individual cells in a battery pack and/or as electrolyte additives to provide other mechanisms to provide overcharge protection to lithium ion batteries. The metal complex salts have at least one aromatic ring. The aromatic moiety may be reversibly oxidized/reduced at a potential slightly higher than the working potential of the positive electrode in the lithium ion battery. The metal complex salts may also be known as overcharge protection salts.

Annulation of β-naphthols and 4-hydroxycoumarins with vinylsulfonium salts: synthesis of dihydrofuran derivatives.

PubMed

Chen, Zi-Cong; Tong, Lang; Du, Zhi-Bo; Mao, Zhi-Feng; Zhang, Xue-Jing; Zou, Yong; Yan, Ming

2018-04-18

A new synthetic approach to dihydrofuran derivatives via the annulation reaction of β-naphthols and 4-hydroxycoumarins with vinylsulfonium salts has been developed. A variety of dihydrofuran derivatives were prepared in moderate to good yields under mild conditions. The products could be readily transformed to the corresponding furans via the dehydrogenation with DDQ.

ADR salt pill design and crystal growth process for hydrated magnetic salts

NASA Technical Reports Server (NTRS)

Shirron, Peter J. (Inventor); DiPirro, Michael J. (Inventor); Canavan, Edgar R. (Inventor)

2013-01-01

A process is provided for producing a salt pill for use in very low temperature adiabatic demagnetization refrigerators (ADRs). The method can include providing a thermal bus in a housing. The thermal bus can include an array of thermally conductive metal conductors. A hydrated salt can be grown on the array of thermally conductive metal conductors. Thermal conductance can be provided to the hydrated salt.

Reconsolidated Salt as a Geotechnical Barrier

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hansen, Francis D.; Gadbury, Casey

Salt as a geologic medium has several attributes favorable to long-term isolation of waste placed in mined openings. Salt formations are largely impermeable and induced fractures heal as stress returns to equilibrium. Permanent isolation also depends upon the ability to construct geotechnical barriers that achieve nearly the same high-performance characteristics attributed to the native salt formation. Salt repository seal concepts often include elements of reconstituted granular salt. As a specific case in point, the Waste Isolation Pilot Plant recently received regulatory approval to change the disposal panel closure design from an engineered barrier constructed of a salt-based concrete to onemore » that employs simple run-of-mine salt and temporary bulkheads for isolation from ventilation. The Waste Isolation Pilot Plant is a radioactive waste disposal repository for defense-related transuranic elements mined from the Permian evaporite salt beds in southeast New Mexico. Its approved shaft seal design incorporates barrier components comprising salt-based concrete, bentonite, and substantial depths of crushed salt compacted to enhance reconsolidation. This paper will focus on crushed salt behavior when applied as drift closures to isolate disposal rooms during operations. Scientific aspects of salt reconsolidation have been studied extensively. The technical basis for geotechnical barrier performance has been strengthened by recent experimental findings and analogue comparisons. The panel closure change was accompanied by recognition that granular salt will return to a physical state similar to the halite surrounding it. Use of run-of-mine salt ensures physical and chemical compatibility with the repository environment and simplifies ongoing disposal operations. Our current knowledge and expected outcome of research can be assimilated with lessons learned to put forward designs and operational concepts for the next generation of salt repositories. Mined salt

Pathophysiology of salt sensitivity hypertension.

PubMed

Ando, Katsuyuki; Fujita, Toshiro

2012-06-01

Dietary salt intake is the most important factor contributing to hypertension, but the salt susceptibility of blood pressure (BP) is different in individual subjects. Although the pathogenesis of salt-sensitive hypertension is heterogeneous, it is mainly attributable to an impaired renal capacity to excrete sodium (Na(+) ). We recently identified two novel mechanisms that impair renal Na(+) -excreting function and result in an increase in BP. First, mineralocorticoid receptor (MR) activation in the kidney, which facilitates distal Na(+) reabsorption through epithelial Na(+) channel activation, causes salt-sensitive hypertension. This mechanism exists not only in models of high-aldosterone hypertension as seen in conditions of obesity or metabolic syndrome, but also in normal- or low-aldosterone type of salt-sensitive hypertension. In the latter, Rac1 activation by salt excess causes MR stimulation. Second, renospecific sympathoactivation may cause an increase in BP under conditions of salt excess. Renal beta2 adrenoceptor stimulation in the kidney leads to decreased transcription of the gene encoding WNK4, a negative regulator of Na(+) reabsorption through Na(+) -Cl (-) cotransporter in the distal convoluted tubules, resulting in salt-dependent hypertension. Abnormalities identified in these two pathways of Na(+) reabsorption in the distal nephron may present therapeutic targets for the treatment of salt-sensitive hypertension.

Effect of lithium and sodium salt on the performance of Nb2O5/rGO nanocomposite based supercapacitor

NASA Astrophysics Data System (ADS)

Ahmed, Sultan; Rafat, M.

2018-03-01

The present work reports the synthesis of Nb2O5/rGO composite using hydrothermal method and thermal annealing process. The prepared composite was found to have suitable characteristics necessary to be used as electrode material in supercapacitors. These characteristics were ascertained employing the techniques of scanning electron microscopy (SEM), x-ray diffraction (XRD), Raman spectroscopy and N2 adsorption-desorption isotherm. Further, the electrochemical performance of the prepared composite was compared in two different organic electrolytes, of lithium and sodium salt using the techniques of electrochemical impedance spectroscopy (EIS), cyclic voltammetry (CV) and charge-discharge measurements. The organic electrolyte solutions were prepared by dispersing 1 M LiClO4/NaClO4 in a mixture of ethylene carbonate/propylene carbonate (1:1 by volume). The observed results indicate that the composite of Nb2O5/rGO offers higher value of specific capacitance in sodium salt electrolyte and higher cyclic stability in lithium salt electrolyte. This is probably due to ion properties of electrolyte. Specific capacitance is observed according to efficient ion/charge diffusion/exchange and relaxation time (Li+ < Na+), while the cyclic stability is observed according to cation size (Na+ > Li+). Thus, the present study reveals the significant effect of electrolyte ions on electrochemical performance of Nb2O5/rGO composite.

Kinematics and dynamics of salt movement driven by sub-salt normal faulting and supra-salt sediment accumulation - combined analogue experiments and analytical calculations

NASA Astrophysics Data System (ADS)

Warsitzka, Michael; Kukowski, Nina; Kley, Jonas

2017-04-01

In extensional sedimentary basins, the movement of ductile salt is mainly controlled by the vertical displacement of the salt layer, differential loading due to syn-kinematic deposition, and tectonic shearing at the top and the base of the salt layer. During basement normal faulting, salt either tends to flow downward to the basin centre driven by its own weight or it is squeezed upward due to differential loading. In analogue experiments and analytical models, we address the interplay between normal faulting of the sub-salt basement, compaction and density inversion of the supra-salt cover and the kinematic response of the ductile salt layer. The analogue experiments consist of a ductile substratum (silicone putty) beneath a denser cover layer (sand mixture). Both layers are displaced by normal faults mimicked through a downward moving block within the rigid base of the experimental apparatus and the resulting flow patterns in the ductile layer are monitored and analysed. In the computational models using an analytical approximative solution of the Navier-Stokes equation, the steady-state flow velocity in an idealized natural salt layer is calculated in order to evaluate how flow patterns observed in the analogue experiments can be translated to nature. The analytical calculations provide estimations of the prevailing direction and velocity of salt flow above a sub-salt normal fault. The results of both modelling approaches show that under most geological conditions salt moves downwards to the hanging wall side as long as vertical offset and compaction of the cover layer are small. As soon as an effective average density of the cover is exceeded, the direction of the flow velocity reverses and the viscous material is squeezed towards the elevated footwall side. The analytical models reveal that upward flow occurs even if the average density of the overburden does not exceed the density of salt. By testing various scenarios with different layer thicknesses

Measuring salt retention.

DOT National Transportation Integrated Search

2013-03-01

This research developed and completed a field evaluation of salt distribution equipment. The evaluation provides a direct comparison of three different types of salt spreaders at three different truck speeds and brine rates. A rubber mat was divided ...

Going Beyond, Going Further: Preparative Exercises in General Chemistry.

ERIC Educational Resources Information Center

Kauffman, George B.

1987-01-01

Proposes that preparative chemistry is an important and integral part of chemistry as a whole, and an excellent way to introduce students to descriptive chemistry. Provides an outline for students to follow for converting and transforming salts. Suggests a set of general guidelines for studying anion and cation transformations. (TW)

Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (ikura).

PubMed

Shin, Joong-Han; Rasco, Barbara A

2007-06-01

Salmon caviar, or ikura, is a ready-to-eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 degrees C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food-grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%+/- 0.18%, 3.50%+/- 0.19%, and 4.36%+/- 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 degrees C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 degrees C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 degrees C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained.

Fetal bile salt metabolism

PubMed Central

Smallwood, R. A.; Lester, R.; Piasecki, G. J.; Klein, P. D.; Greco, R.; Jackson, B. T.

1972-01-01

Bile salt metabolism was studied in fetal dogs 1 wk before term. The size and distribution of the fetal bile salt pool were measured, and individual bile salts were identified. The hepatic excretion of endogenous bile salts was studied in bile fistula fetuses, and the capacity of this excretory mechanism was investigated by the i.v. infusion of a load of sodium taurocholate-14C up to 20 times the endogenous pool size. The total fetal bile salt pool was 30.9±2.7 μmoles, of which two-thirds was in the fetal gallbladder. Expressed on a body weight basis, this was equal to approximately one-half the estimated pool size in the adult dog (119.2±11.3 vs. 247.5±33.1 μmoles/kg body wt). Measurable quantities of bile salt were found in small bowel (6.0±1.8 μmoles), large bowel (1.1±0.3 μmoles), liver (1.2±0.5 μmoles), and plasma (0.1±0.03 μmoles). Plasma bile salt levels were significantly greater in fetal than in maternal plasma (1.01±0.24 μg/ml vs. 0.36±0.06 μg/ml; P < 0.05). Fetal hepatic bile salt excretion showed a fall over the period of study from 2.04±0.34 to 0.30±0.07 μmoles/hr. The maximal endogenous bile salt concentration in fetal hepatic bile was 18.7±1.5 μmoles/ml. The concentration in fetal gallbladder bile was 73.9±8.6 μmoles/ml; and, in those studies in which hepatic and gallbladder bile could be compared directly, the gallbladder appeared to concentrate bile four- to fivefold. Taurocholate, taurochenodeoxycholate, and taurodeoxycholate were present in fetal bile, but no free bile salts were identified. The presence of deoxycholate was confirmed by thin-layer chromatography and gas liquid chromatography, and the absence of microorganisms in fetal gut suggests that it was probably transferred from the maternal circulation. After infusion of a taurocholate load, fetal hepatic bile salt excretion increased 30-fold, so that 85-95% of the dose was excreted by the fetal liver during the period of observation. Placental transfer accounted

One-pot Catalyst-free Synthesis of β- and γ-Hydroxy Sulfides Using Diaryliodonium Salts and Microwaves

EPA Science Inventory

A facile one-pot high-yield protocol is described for the preparation of β- and γ-hydroxy sulfides directly from diaryliodonium salts, potassium thiocyanate, and ethane-1,2-diol (ethylene glycol)/propane-1,3-diol (β-propylene glycol) without the need for any addit...

Rheological stratification of the Hormuz Salt Formation in Iran - microstructural study of the dirty and pure rock salts from the Kuh-e-Namak (Dashti) salt diapir

NASA Astrophysics Data System (ADS)

Závada, Prokop; Desbois, Guillaume; Urai, Janos; Schulmann, Karel; Rahmati, Mahmoud; Lexa, Ondrej; Wollenberg, Uwe

2014-05-01

Significant viscosity contrasts displayed in flow structures of a mountain namakier (Kuh-e-Namak - Dashti), between 'weak' terrestrial debris bearing rock salt types and 'strong' pure rock salt types are questioned for deformation mechanisms using detailed quantitative microstructural study including crystallographic preferred orientation (CPO) mapping of halite grains. While the solid impurity rich ("dirty") rock salts contain disaggregated siltstone and dolomite interlayers, "clean" salts (debris free) reveal microscopic hematite and remnants of abundant fluid inclusions in non-recrystallized cores of porphyroclasts. Although flow in both, the recrystallized dirty and clean salt types is accommodated by combined mechanisms of pressure-solution creep (PS), grain boundary sliding (GBS) and dislocation creep accommodated grain boundary migration (GBM), their viscosity contrasts are explained by significantly slower rates of intergranular diffusion and piling up of dislocations at hematite inclusions in clean salt types. Porphyroclasts of clean salts deform by semi-brittle and plastic mechanisms with intra-crystalline damage being induced also by fluid inclusions that explode in the crystals at high fluid pressures. Boudins of clean salt types with coarse grained and original sedimentary microstructure suggest that clean rock salts are associated with dislocation creep dominated power law flow in the source layer and the diapiric stem. Rheological contrasts between both rock salt classes apply in general for the variegated and terrestrial debris rich ("dirty") Lower Hormuz and the "clean" rock salt forming the Upper Hormuz, respectively, and suggest that large strain rate gradients likely exist along horizons of mobilized salt types of different composition and microstructure.

Dosimetry using silver salts

DOEpatents

Warner, Benjamin P.

2003-06-24

The present invention provides a method for detecting ionizing radiation. Exposure of silver salt AgX to ionizing radiation results in the partial reduction of the salt to a mixture of silver salt and silver metal. The mixture is further reduced by a reducing agent, which causes the production of acid (HX) and the oxidized form of the reducing agent (R). Detection of HX indicates that the silver salt has been exposed to ionizing radiation. The oxidized form of the reducing agent (R) may also be detected. The invention also includes dosimeters employing the above method for detecting ionizing radiation.

Determination of discretionary salt intake in rural Guatemala and Benin to determine the iodine fortification of salt required to control iodine deficiency disorders: studies using lithium-labeled salt.

PubMed

Melse-Boonstra, A; Rozendaal, M; Rexwinkel, H; Gerichhausen, M J; van den Briel, T; Bulux, J; Solomons, N W; West, C E

1998-09-01

The use of discretionary salt, which is salt added during cooking and at the table, as a suitable vehicle for iodine intake was assessed by measuring salt consumption using the lithium-marker technique in rural areas of Guatemala and Benin. In both countries, we studied boys aged 6-12 y and their mothers. Subjects used lithium-labeled salt after all unlabeled salt was removed from their households. In Guatemala, 24-h urine samples for 9 mother-son pairs were collected at baseline and on days 7, 8, and 9 during the use of lithium-labeled salt. Total maternal salt intake averaged 5.2 +/- 1.7 g/d (mean +/- SD), of which 77 +/- 24% came from discretionary sources, whereas Guatemalan boys consumed 1.8 +/- 0.6 g salt/d, of which 72 +/- 12% came from discretionary sources. In Benin, urine collection from 13 mother-son pairs took place at baseline and on days 5 and 7. Beninese mothers had a total salt intake of 9.0 +/- 2.9 g/d and their sons had an intake of 5.7 +/- 2.8 g/d; discretionary salt contributed 52 +/- 14% and 50 +/- 13%, respectively, of total salt consumed. Therefore, fortification of household salt appears to be an appropriate method of controlling iodine deficiency in both countries, although fortification of other salt sources could be considered in Benin.

Preparation of Fish Bagoong and Shrimp Bagoong. What We Make. Science and Technology Education in Philippine Society.

ERIC Educational Resources Information Center

Philippines Univ., Quezon City. Science Education Center.

Salted fish paste (locally known as "bagoong") is fermented fish and salt with or without spices or coloring. A bagoong preparation is actually a digestion of fish protein into substances which can be taken in by the body cells and changed into body material. The substance is used in many Filipino dishes (such as pinakbet, dinengdeng, or…

Dietary Salt Intake and Hypertension

PubMed Central

2014-01-01

Over the past century, salt has been the subject of intense scientific research related to blood pressure elevation and cardiovascular mortalities. Moderate reduction of dietary salt intake is generally an effective measure to reduce blood pressure. However, recently some in the academic society and lay media dispute the benefits of salt restriction, pointing to inconsistent outcomes noted in some observational studies. A reduction in dietary salt from the current intake of 9-12 g/day to the recommended level of less than 5-6 g/day will have major beneficial effects on cardiovascular health along with major healthcare cost savings around the world. The World Health Organization (WHO) strongly recommended to reduce dietary salt intake as one of the top priority actions to tackle the global non-communicable disease crisis and has urged member nations to take action to reduce population wide dietary salt intake to decrease the number of deaths from hypertension, cardiovascular disease and stroke. However, some scientists still advocate the possibility of increased risk of CVD morbidity and mortality at extremes of low salt intake. Future research may inform the optimal sodium reduction strategies and intake targets for general populations. Until then, we have to continue to build consensus around the greatest benefits of salt reduction for CVD prevention, and dietary salt intake reduction strategies must remain at the top of the public health agenda. PMID:25061468

Heat Transfer Salts for Nuclear Reactor Systems - Chemistry Control, Corrosion Mitigation, and Modeling

DOE Office of Scientific and Technical Information (OSTI.GOV)

Anderson, Mark; Sridharan, Kumar; Morgan, Dane

2015-01-22

-evaluate thermophysical properties of flibe and flinak. Pacific Northwest National Laboratories has focused on evaluating the fluorinating gas nitrogen trifluoride as a potential salt purification agent. Work there was performed on removing hydroxides and oxides from flinak salt under controlled conditions. Lastly, the University of California Berkeley has spent considerable time designing and simulating reactor components with fluoride salts at high temperatures. Despite the hurdles presented by the innate chemical hazards, considerable progress has been made. The stage has been set to perform new research on salt chemical control which could advance the fluoride salt cooled reactor concept towards commercialization. What were previously thought of as chemical undesirable, but nuclear certified, alloys have been shown to be theoretically compatible with fluoride salts at high temperatures. This preliminary report has been prepared to communicate the construction of the basic infrastructure required for flibe, as well as suggest original research to performed at the University of Wisconsin. Simultaneously, the contents of this report can serve as a detailed, but introductory guide to allow anyone to learn the fundamentals of chemistry, engineering, and safety required to work with flibe salt.« less

Electrical conductivity and molten salt corrosion behavior of spinel nickel ferrite

NASA Astrophysics Data System (ADS)

Liu, Baogang; Zhang, Lei; Zhou, Kechao; Li, Zhiyou; Wang, Hao

2011-08-01

Nickel ferrite was prepared by solid-state reaction at 1300 °C as inert anode for aluminum electrolysis. DC conductivities and molten salt corrosion behavior of the samples were investigated in detail regarding the effects of different sintering atmospheres. X-ray diffraction, scanning electron microscopy and energy-dispersive X-ray analysis were used to analyse the phase compositions and microstructures. The DC conductivities of the samples sintered in nitrogen showed a drastic increase compared to those sintered in air, and at 960 °C they increased from 1.94 S/cm to 22.65 S/cm. The samples sintered in nitrogen showed much better corrosion resistance than those sintered in air, attributing to the formation of the dense protective layers in the anode surfaces during the electrolysis at 960 °C. The conductive mechanism and molten salt corrosion behavior were also discussed.

Combining piracetam and lithium salts: ionic co-crystals and co-drugs?

PubMed

Braga, Dario; Grepioni, Fabrizia; Maini, Lucia; Capucci, Davide; Nanna, Saverio; Wouters, Johan; Aerts, Luc; Quéré, Luc

2012-08-25

Mechanochemical reaction of solid piracetam with the inorganic salts LiCl and LiBr yields ionic co-crystals which are also co-drugs, characterized by markedly different thermal properties with respect to pure components, also depending on the method for preparation and/or conditions of measurements; single crystal and powder X-ray diffraction at variable temperatures, DSC, TGA, hot stage microscopy (HSM) and intrinsic dissolution rate have been used to fully characterize the solid products.

Synthesis and Biological Activity of Azine Heterocycle Functionalized Quaternary Phosphonium salts

NASA Astrophysics Data System (ADS)

Akshay Ravindra, Patil; Karpagam, S.

2017-11-01

Various azine heterocycles (pyrazine, quinoxaline and quinoline) possessing phosphonium salts (3a-3c) were prepared as cationic biocides. The structural characterization of the phosphonium compounds was confirmed by FTIR, NMR and HR-Mass spectroscopy. These compounds has shown excellent bactericidal activity against two Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis) and two Gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae). Quinoline functionalized phosphonium has shown more antibacterial activity than pyrazine and quinoxaline.

Salt-Stress Response Mechanisms Using de Novo Transcriptome Sequencing of Salt-Tolerant and Sensitive Corchorus spp. Genotypes

PubMed Central

Yang, Zemao; Lu, Ruike; Dai, Zhigang; Yan, An; Tang, Qing; Cheng, Chaohua; Xu, Ying; Yang, Wenting; Su, Jianguang

2017-01-01

High salinity is a major environmental stressor for crops. To understand the regulatory mechanisms underlying salt tolerance, we conducted a comparative transcriptome analysis between salt-tolerant and salt-sensitive jute (Corchorus spp.) genotypes in leaf and root tissues under salt stress and control conditions. In total, 68,961 unigenes were identified. Additionally, 11,100 unigenes (including 385 transcription factors (TFs)) exhibited significant differential expression in salt-tolerant or salt-sensitive genotypes. Numerous common and unique differentially expressed unigenes (DEGs) between the two genotypes were discovered. Fewer DEGs were observed in salt-tolerant jute genotypes whether in root or leaf tissues. These DEGs were involved in various pathways, such as ABA signaling, amino acid metabolism, etc. Among the enriched pathways, plant hormone signal transduction (ko04075) and cysteine/methionine metabolism (ko00270) were the most notable. Eight common DEGs across both tissues and genotypes with similar expression profiles were part of the PYL-ABA-PP2C (pyrabactin resistant-like/regulatory components of ABA receptors-abscisic acid-protein phosphatase 2C). The methionine metabolism pathway was only enriched in salt-tolerant jute root tissue. Twenty-three DEGs were involved in methionine metabolism. Overall, numerous common and unique salt-stress response DEGs and pathways between salt-tolerant and salt-sensitive jute have been discovered, which will provide valuable information regarding salt-stress response mechanisms and help improve salt-resistance molecular breeding in jute. PMID:28927022

The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction.

PubMed

Dunford, Elizabeth; Webster, Jacqueline; Woodward, Mark; Czernichow, Sebastien; Yuan, Wen Lun; Jenner, Katharine; Ni Mhurchu, Cliona; Jacobson, Michael; Campbell, Norm; Neal, Bruce

2012-06-12

Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multinational fast food chains. Data on salt content for products served by six fast food chains operating in Australia, Canada, France, New Zealand, the United Kingdom and the United States were collected by survey in April 2010. Mean salt contents (and their ranges) were calculated and compared within and between countries and companies. We saw substantial variation in the mean salt content for different categories of products. For example, the salads we included in our survey contained 0.5 g of salt per 100 g, whereas the chicken products we included contained 1.6 g. We also saw variability between countries: chicken products from the UK contained 1.1 g of salt per 100 g, whereas chicken products from the US contained 1.8 g. Furthermore, the mean salt content of food categories varied between companies and between the same products in different countries (e.g., McDonald's Chicken McNuggets contain 0.6 g of salt per 100 g in the UK, but 1.6 g of salt per 100 g in the US). The salt content of fast foods varies substantially, not only by type of food, but by company and country in which the food is produced. Although the reasons for this variation are not clear, the marked differences in salt content of very similar products suggest that technical reasons are not a primary explanation. In the right regulatory environment, it is likely that fast food companies could substantially reduce the salt in their products, translating to large gains for population health.

The variability of reported salt levels in fast foods across six countries: opportunities for salt reduction

PubMed Central

Dunford, Elizabeth; Webster, Jacqueline; Woodward, Mark; Czernichow, Sebastien; Yuan, Wen Lun; Jenner, Katharine; Mhurchu, Cliona Ni; Jacobson, Michael; Campbell, Norm; Neal, Bruce

2012-01-01

Background: Several fast food companies have made commitments to reduce the levels of salt in the foods they serve, but technical issues are often cited as a barrier to achieving substantial reductions. Our objective was to examine the reported salt levels for products offered by leading multinational fast food chains. Methods: Data on salt content for products served by six fast food chains operating in Australia, Canada, France, New Zealand, the United Kingdom and the United States were collected by survey in April 2010. Mean salt contents (and their ranges) were calculated and compared within and between countries and companies. Results: We saw substantial variation in the mean salt content for different categories of products. For example, the salads we included in our survey contained 0.5 g of salt per 100 g, whereas the chicken products we included contained 1.6 g. We also saw variability between countries: chicken products from the UK contained 1.1 g of salt per 100 g, whereas chicken products from the US contained 1.8 g. Furthermore, the mean salt content of food categories varied between companies and between the same products in different countries (e.g., McDonald’s Chicken McNuggets contain 0.6 g of salt per 100 g in the UK, but 1.6 g of salt per 100 g in the US). Interpretation: The salt content of fast foods varies substantially, not only by type of food, but by company and country in which the food is produced. Although the reasons for this variation are not clear, the marked differences in salt content of very similar products suggest that technical reasons are not a primary explanation. In the right regulatory environment, it is likely that fast food companies could substantially reduce the salt in their products, translating to large gains for population health. PMID:22508978

Preparation of nitrogen-doped carbon tubes

DOEpatents

Chung, Hoon Taek; Zelenay, Piotr

2015-12-22

A method for synthesizing nitrogen-doped carbon tubes involves preparing a solution of cyanamide and a suitable transition metal-containing salt in a solvent, evaporating the solvent to form a solid, and pyrolyzing the solid under an inert atmosphere under conditions suitable for the production of nitrogen-doped carbon tubes from the solid. Pyrolyzing for a shorter period of time followed by rapid cooling resulted in a tubes with a narrower average diameter.

Preparation of SiC/SiO2 core-shell nanowires via molten salt mediated carbothermal reduction route

NASA Astrophysics Data System (ADS)

Zhang, Ju; Yan, Shuai; Jia, Quanli; Huang, Juntong; Lin, Liangxu; Zhang, Shaowei

2016-06-01

The growth of silicon carbide (SiC) crystal generally requires a high temperature, especially when low quality industrial wastes are used as the starting raw materials. In this work, SiC/SiO2 core-shell nanowires (NWs) were synthesized from low cost silica fume and sucrose via a molten salt mediated carbothermal reduction (CR) route. The molten salt was found to be effective in promoting the SiC growth and lowering the synthesis temperature. The resultant NWs exhibited a heterostructure composed of a 3C-SiC core of 100 nm in diameter and a 5-10 nm thick amorphous SiO2 shell layer. The photoluminescence spectrum of the achieved SiC NWs displayed a significant blue shift (a dominant luminescence at round 422 nm), which suggested that they were high quality and could be a promising candidate material for future optoelectronic applications.

Alternative methods of salt disposal at the seven salt sites for a nuclear waste repository

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

1987-02-01

This study discusses the various alternative salt management techniques for the disposal of excess mined salt at seven potentially acceptable nuclear waste repository sites: Deaf Smith and Swisher Counties, Texas; Richton and Cypress Creek Domes, Mississippi; Vacherie Dome, Louisiana; and Davis and Lavender Canyons, Utah. Because the repository development involves the underground excavation of corridors and waste emplacement rooms, in either bedded or domed salt formations, excess salt will be mined and must be disposed of offsite. The salt disposal alternatives examined for all the sites include commercial use, ocean disposal, deep well injection, landfill disposal, and underground mine disposal.more » These alternatives (and other site-specific disposal methods) are reviewed, using estimated amounts of excavated, backfilled, and excess salt. Methods of transporting the excess salt are discussed, along with possible impacts of each disposal method and potential regulatory requirements. A preferred method of disposal is recommended for each potentially acceptable repository site. 14 refs., 5 tabs.« less

Significance of adjusting salt intake by body weight in the evaluation of dietary salt and blood pressure.

PubMed

Hashimoto, Tomomi; Takase, Hiroyuki; Okado, Tateo; Sugiura, Tomonori; Yamashita, Sumiyo; Kimura, Genjiro; Ohte, Nobuyuki; Dohi, Yasuaki

2016-08-01

The close association between dietary salt and hypertension is well established. However, previous studies generally assessed salt intake without adjustment for body weight. Herein, we investigated the significance of body weight-adjusted salt intake in the general population. The present cross-sectional study included 7629 participants from our yearly physical checkup program, and their salt intake was assessed using a spot urine test to estimate 24-hour urinary salt excretion. Total salt intake increased with increasing body weight. Body weight-adjusted salt intake was greater in participants with hypertension than in those without hypertension. Systolic blood pressure, estimated glomerular filtration rate, and urinary albumin were independently correlated with body weight-adjusted salt intake after adjustment for possible cardiovascular risk factors. Excessive body weight-adjusted salt intake could be related to an increase in blood pressure and hypertensive organ damage. Adjustment for body weight might therefore provide clinically important information when assessing individual salt intake. Copyright © 2016 American Society of Hypertension. Published by Elsevier Inc. All rights reserved.