Changes In Na Content Research Articles

The reaction mechanism of SnSb and Sb thin film anodes for Na-ion batteries studied by X-ray diffraction, 119Sn and 121Sb Mössbauer spectroscopies

The electrochemical reaction of Sb and SnSb anodes with Na results in the formation of amorphous materials. To understand the resulting phases and electrochemical capacities we studied the local order using 119Sn and 121Sb Mössbauer spectroscopies in conjunction with measurements performed on model powder compounds of Na–Sn and Na–Sb to further clarify the reactions steps. For pure Sb the sodiation starts with the formation of an amorphous phase composed of atomic environments similar to those found in NaSb, and proceeds further by the formation of crystalline Na3Sb. The reversible reaction takes place during a large portion of the charge process. At full charge the anode material still contains a substantial fraction of Na, explaining the lack of recrystallization into crystalline Sb. The reaction of SnSb yields Na3Sb at full discharge at higher temperatures (65 and 95 °C) while the RT reaction yields amorphous compounds. The electrochemically-driven, solid-state amorphization reaction occurring at RT is governed by the simultaneous formation of Na-coordinated Sn and Sb environments, as monitored by the decrease (increase) of the 119Sn (121Sb) Mössbauer isomer shifts. Overall, the monitoring of the hyperfine parameters enables to correlate changes in Na content to the local chemical environments.

Capturing sodium reduction efforts in What We Eat in America, NHANES (384.6)

The Institute of Medicine report, Strategies to Reduce Sodium Intake in the United States, recommended that Federal agencies should ensure and enhance monitoring and surveillance relative to sodium (Na) intake measurement and Na content of foods. This presentation highlights initiatives undertaken to assure that the Na reduction efforts are reflected in dietary intake data collected in What We Eat in America, NHANES. A comprehensive review of the USDA Automated Multiple‐Pass Method (AMPM) began in 2008. Questions to elicit specific details for 2/3 of the foods/beverages reported by respondents have been updated as necessary with attention to Na. The survey database of foods/beverages has expanded by 20 % (>1300 items) since 2009‐10 with increased specificity about foods that impact Na content. Identification of ~125 “sentinel foods”, select foods being monitored as primary indicators for assessing potential change in Na content, was completed in collaboration with other government agencies. Results from the AMPM Validation Study demonstrated the competence of AMPM to capture accurate estimates of dietary Na intake. Each of these initiatives enhances Na intake measurement in national surveillance.Grant Funding Source: Supported by the Food Surveys Research Group

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

Morphology and Electrical Properties of Back Electrode for Solar Cell Depending on the Mo : Na/Mo Bilayer Thickness

Mo-based thin films are frequently used as back electrode materials because of their low resistivity and high crystallinity in CIGS chalcopyrite solar cells. Mo:Na/Mo bilayer thin films with <TEX>$1{\mu}m$</TEX> thickness were deposited on soda lime glass by varying the thickness of each layer using dc-magnetron sputtering. The effects of the Mo:Na layer on morphology and electrical property in terms of resistivity were systematically investigated. The resistivity increased from <TEX>$159{\mu}{\Omega}cm$</TEX> to <TEX>$944{\mu}{\Omega}cm$</TEX>; this seemed to be caused by increased surface defects and low crystallinity as the thickness of Mo:Na layer increased from 100 nm to 500 nm. The surface morphologies of the Mo thin films changed from a somewhat coarse fibrous structures to irregular and fine celled structures with increased surface cracks along the cell boundaries as the thickness of Mo:Na layer increased. Na contents varied drastically from 0.03 % to 0.52 % according to the variation of Mo:Na layer thickness. The change in Na content may be ascribed to changes in surface morphology and crystallinity of the thin films.

The Australian Food and Health Dialogue - the implications of the sodium recommendation for pasta sauces.

To assess the change in Na content of Australian pasta sauces between 2008 and 2011. A secondary objective was to project the mean Na content of these same products in 2014 using the Australian Food and Health Dialogue Na commitment and compare projections with the 2012 UK Na target for pasta sauce. Na data were collected from the product labels of pasta sauce products. Mean Na content was calculated for 2008 and 2011 and change assessed. Projected mean values for 2014 were derived by applying a 15 % reduction to the 2011 products above the 'action point' of 420 mg Na/100 g, consistent with the Food and Health Dialogue commitment (scenario 1). A 15 % reduction was applied to products already below the 'action point' (scenario 2). Projections were compared with the 2012 UK target. Na data for pasta sauce products in Australian supermarkets (July-September) in 2008 and 2011. Not applicable. Data were available for 124 (2008) and 187 (2011) products, and mean Na levels were not significantly different (451 mg/100 g v. 423 mg/100 g; P = 0·16). The projected means (381 mg Na/100 g in scenario 1; 375 mg Na/100 g in scenario 2) exceeded the 2012 UK target (330 mg Na/100 g) and to attain this would require a 22 % reduction from 2011 levels. There is little evidence that all Australian manufacturers of pasta sauces systematically reduced the Na content of their products between 2008 and 2011. Even if all manufacturers achieve the current voluntary commitment by 2014, average salt levels in Australian products would still be above the 2012 UK target.

A new method to distinguish the hyponatremia of electrolyte loss from that due to pure solvent changes

Estimates of solute and solvent changes during electrolyte abnormalities are valid only when either total body water (TBW) or solute content do not change, while it cannot be established which one of these is altered. The present paper provides a method capable of distinguishing these two different conditions. When only solvent changes, the respective concentration ratios of plasma (P) solutes PCl/PNa, POAN: /PNa, PCl/POAN: (POAN: = anions other than Cl) remain unchanged. Moreover, PNa(1)/PNa(0) (the ratio of PNa during the derangement over the normal value, indicated by subfix (1) and (0), respectively) = PCl(1)/PCl(0) = POAN: (1)/POAN: (0.) When these constraints are met, the abnormality is due only to a TBW change, which is easily calculated and corrected. When they are not met, the exact change in Na content is correctly calculated assuming no variation in TBW. These calculations could still be useful even in the presence of TBW modifications, where they represent minimum estimates of electrolyte losses. The formulas were validated by computer simulations generating true electrolyte concentrations, which were then used to back calculate the changes in their contents and extra/intra-cellular volumes. Since the predicted results were significantly correlated with the true data, the method was transferred to 24 patients with electrolyte disturbances, who met the above constraints. The calculated volume changes were significantly correlated with those obtained by body weight measurements (regression coefficient = 0.94, P < 0.0001), while the quantitative estimates of Na deficit predicted the PNa values measured after corrective treatment (P < 0.0001). This new method may prove valuable in diagnosing and treating electrolyte derangements.

Mossbauer-isotope-based strategy of cancer therapy

The electrochemical reaction of Sb and SnSb anodes with Na results in the formation of amorphous materials. To understand the resulting phases and electrochemical capacities we studied the local order using 119Sn and 121Sb Mössbauer spectroscopies in conjunction with measurements performed on model powder compounds of Na–Sn and Na–Sb to further clarify the reactions steps. For pure Sb the sodiation starts with the formation of an amorphous phase composed of atomic environments similar to those found in NaSb, and proceeds further by the formation of crystalline Na3Sb. The reversible reaction takes place during a large portion of the charge process. At full charge the anode material still contains a substantial fraction of Na, explaining the lack of recrystallization into crystalline Sb. The reaction of SnSb yields Na3Sb at full discharge at higher temperatures (65 and 95 °C) while the RT reaction yields amorphous compounds. The electrochemically-driven, solid-state amorphization reaction occurring at RT is governed by the simultaneous formation of Na-coordinated Sn and Sb environments, as monitored by the decrease (increase) of the 119Sn (121Sb) Mössbauer isomer shifts. Overall, the monitoring of the hyperfine parameters enables to correlate changes in Na content to the local chemical environments.

Effect of low sodium diet on sodium content and radiosodium exchange in rat bone.

SummaryYoung rats, reared on a low Na diet, manifested growth failure, and their bones contained 8-10% (depending on method of calculation) less Na than pair fed controls. Radiosodium exchangeability declined by a similar amount, and it is concluded that the change in Na content involved the exchangeable fraction.