Salt Content Research Articles

Electroosmotic coupled with particle-assisted deep eutectic solvent flotation for the enrichment of eugenol from clove

Eugenol has many biological and pharmacological activities such as antioxidant, anticancer, anti-inflammatory, antibacterial and anesthetic.In view of its wide range of beneficial activities, it is crucial to establish a method for the separation and purification of active components from clove. In this study, an electroosmotic coupled with particle-assisted deep eutectic solvent flotation method was established for the enrichment of eugenol from clove. Ten deep eutectic solvent (DES) extraction systems based on menthol as the hydrogen bond acceptor (HBA) were screened, and butanol was determined as the hydrogen bond donor (HBD) to prepare the optimal DES as extractant for extracting eugenol. Under the optimum operating conditions including solid–liquid ratio of 1:30, flotation time of 50 min, nitrogen flow rate of 55 mL/min, salt content of 20 g, pH of the clove suspension of 5.2, applied voltage of 15 V, copper electrode at the bottom, the yield of eugenol was 45.89 ± 1.61 mg/g. Compared with other extraction methods, the extraction rate was greatly improved. The electroosmotic coupled with particle-assisted deep eutectic solvent flotation method provides a green and efficient enrichment strategy for natural product, which has broad application prospects.

Abstract Mo132: Pouring Salt in the Wound: Sex-specific Cardiometabolic Responses to Increased Dietary Fat, Sugar, and Salt.

Introduction: The general population is becoming more obese, and diabetes rates continue to rise, with overnutrition and consumption of processed foods likely contributing factors. Many people consume diets high in fat, sugar, and salt; however, this triad of factors is rarely examined in unison in studies. In addition, studies that examined diets high in fat and sugar in the context of heart failure with preserved ejection fraction and cardiometabolic outcomes have often performed short dietary interventions, with many studies performed in only male mice, and dietary salt content is often not considered or manipulated. Study Goal: This study aimed to assess the long-term impact of high-fat, high-sucrose diets with differing levels of salt (NaCl) on systemic and cardiovascular physiology in male and female mice. Methods and Results: 12-week-old C57BL/6J male and female mice ( n = 4/group) were fed one of the following diets for 25 weeks: normal chow (NC), low-fat diet (LFD; 10 kcal%), high-fat high sucrose (HFHS; 60 kcal%) with 0.33% NaCl, HFHS with 1% NaCl (HFHS1%), and HFHS with 8% NaCl (HFHS8%). Mice were subjected to basal tail blood metabolite assessment and weighed weekly. In week 24, mice were subjected to glucose tolerance testing, dual-energy X-ray absorptiometry followed by postmortem gravimetric, blood metabolite, histological, and biochemical analyses at 25 weeks. We found that irrespective of sex, body weight was significantly greater in mice receiving HFHS ( p <0.001) and HFHS1% ( p <0.001) versus the other diets. By 25 weeks, male mice were significantly larger than female mice with all diets except HFHS1% ( p <0.05), which correlated with increased percent body fat ( p <0.01), impaired glucose tolerance ( p <0.05) and increased ketone levels ( p <0.05) in female mice subjected to HFHS1% versus males on the same diet. There was also increased heart weight and atrial weights in female mice subjected to HFHS and HFHS1% versus the other females, which was not observed in male mice. Conclusions: Although previous short-term dietary studies have shown that males have altered cardiometabolic responses more than females, our findings together show that long-term dietary interventions with HFHS diets with salt may adversely impact female systemic and cardiovascular physiology.

UNJUK KERJA PERALATAN PENYULINGAN AIR LAUT DENGAN PENAMBAHAN BATU KERIKIL PADA BASIN BERBAHAN BETON

Clean water is very important in human life. Clean water is a basic need that cannot be separated from the development of human life. In their daily life, humans are very dependent on clean water, its use in the long term makes clean water very difficult to obtain. The scarcity of clean water that is used by the people on a daily basis is also influenced by the factor of contamination of clean water by factory wastes. Clean water is currently something that is difficult for humans to obtain, this makes clean water production very expensive. This research was conducted to produce clean water using a distillation process. Seawater distillation is a process of purifying seawater from its existing content, namely salt. This process is a separation method by heating seawater to produce water vapor, which is then condensed to produce clean water. The seawater distillation process is a physical separation process between water and salt content by evaporating seawater, which then undergoes a condensation process. The process that will be used in this study is the process of adding gravel as an absorber to the production of clean water in the distillation apparatus to be studied. Based on the results of the analysis and discussion, it was found that with the addition of gravel the solar radiation would increase and the production of water condensation would also increase. Keywords : Distillation, Absorber, Concrete, Gravel.

Effect of DNA's Molecular Weight on their Solution Viscosity, Critical Concentrations, and Liquid Crystals Formation

AbstractThe study of the dynamics of nucleic acids in solution, their flow properties, and viscoelasticity is of great importance for understanding their biological functions. Many important properties of nucleic acids, such as DNA, depend on polymer concentration, CDNA, molecular weight (MW), rigidity, and external salt content, the latter parameter affecting electrostatic interactions. Furthermore, DNA molecular chains can organize, in vitro, into liquid crystalline phases at high CDNA. In this work, three DNA samples with different MW were studied in solution in a broad concentration range (CDNA from 0.025 to 200 mg mL−1, depending on DNA MW). Firstly, the intrinsic viscosities and MW for all DNA samples were determined through capillary and rheological measurements. Then, the overlap concentrations, C*, were estimated from the relation C* ≈ [η]−1. DNA chain characteristics were then analyzed in terms of the influence of DNA MW on the solution viscosities and on the overlap parameter, CDNA[η]. Flow birefringence appearance was identified by screening a wide CDNA range through visual observations with crossed polarizers. Finally, crossed‐light polarized microscopy was used to identify the appearance of liquid crystals at rest, confirming that higher CDNA are needed to obtain liquid crystals for low MW DNA samples.

Controls on Upper Ocean Salinity Variability in the Eastern Subpolar North Atlantic During 1992–2017

AbstractThe upper ocean salinity in the eastern subpolar North Atlantic undergoes decadal fluctuations. A large fresh anomaly event occurred during 2012–2016. Using the ECCOv4r4 state estimate, we diagnose and compare mechanisms of this low salinity event with those of the 1990s fresh anomaly event. To avoid issues related to the choice of reference salinity values in the freshwater budget, we perform a salt mass content budget analysis of the eastern subpolar North Atlantic. It shows that the recent low salt content anomaly occurs due to the circulation of anomalous salinity by mean currents entering the eastern subpolar basin from its western boundary via the North Atlantic Current. This is in contrast to the early 1990s, when the dominant mechanism governing the low salt content anomaly was the transport of the mean salinity field by anomalous currents.

Nitrate Uptake and Primary Production Along the Amazon River Plume Continuum

AbstractThe Amazon River plume (ARP) has been shown to support high rates of nitrogen fixation and primary production. However, nitrogen fixation alone cannot account for total primary production determined in the region, hinting that other nitrogen uptake processes might play a role. For the first time, we measured nitrate uptake rates in the ARP during three cruises in May 2018, June 2019 and April/May 2021, along with primary production rates and an analysis of phytoplankton community composition via high performance liquid chromatography. Based on a classification according to the salt content the region was divided into estuarine (ES), mesohaline (MH) and oceanic (OC) stations. Primary production was light limited near the river mouth at ES stations and was maximal off the coasts of French Guiana and Suriname, where also nitrate uptake was highest with rates of 11.4 mmol m−2 d−1. The role of eddies pinching off a deflecting plume are discussed as possible reason for higher nutrient concentrations at the MH stations. Surprisingly, at most MH stations north of 5°N, nitrate uptake rates were low despite the presence of sufficient substrate concentration (up to 1.44 μM nitrate). Diatoms, dinoflagellates or Synechococcus sp. dominated phytoplankton communities. OC stations showed lowest productivity rates in accordance with oligotrophic conditions. However, rates seem to be sufficient to completely deplete the remaining riverine nitrate, preventing its export to the open ocean.

Physiochemical Properties and Volatile Profiles in Thai Pickled Mustard Greens Subjected to Varied Fermentation Conditions

P ickled mustard green (Brassica juncea) is a traditional fermented vegetable product in Thailand, commonly used as a culinary ingredient due to its distinctive flavor. However, community-level pickled mustard production often faces challenges in terms of consistent physical and chemical characteristics. This research aims to improve the quality of pickled mustard greens (PMGs) at the community level. The study investigated the effects of different fermentation processes on the chemical, physical, and volatile organic compound profiles of pickled mustard greens. Five fermentation treatments were compared, varying in starter culture concentration (0% and 2%), salt content (0% and 5%), sugar content (5% and 10%), and vinegar addition (0% and 5%). The results investigated that the treatment with lactic acid bacteria, salt, sugar, and vinegar (at concentrations of 2%, 5%, 5%, and 5% respectively) has a positive correlation with the physical quality of the PMGs. Significant differences in pH, titratable acidity, and salt content were found between inoculated and uninoculated samples. Hydrocarbons were identified as the primary compounds contributing to the flavor across all fermentation methods. These findings offer valuable guidelines for improving pickled mustard production, benefiting communities and private sectors involved in this field.

The inversion of arid-coastal cultivated soil salinity using explainable machine learning and Sentinel-2

The escalating salinization of cultivated soil poses a significant threat to the ecological environment. It is imperative to establish a monitoring system and mitigate the spread of salinization in arid and coastal areas through remote sensing, incorporating high-precision cross-regional models for soil salt content inversion. This study focuses on typical saline-alkali soils in arid and coastal regions of China. Using Sentinel 2 data (including 6 bands and 27 spectral indices), along with soil texture, moisture content, temperature, precipitation, and digital elevation model (DEM) data to establish an arid-coastal salinity inversion model. Variable selection methods such as pearson correlation coefficient (PCC), variable importance in projection (VIP), gray relational analysis (GRA), and gradient boosting machine (GBM) were used, while using 9 models including adaptive boosting (Adaboost), extremely randomized trees (ERT), and light gradient boosting machine (LightGBM). The best model was further elucidated using the Shapley additive explanations method. Results indicate that the common sensitive characteristic variables of arid-coastal areas were spectral indices and soil properties in PCC, the spectral variable bands and indices in VIP, and all variables in GRA and GBM. The best inversion model GBM-ERT (R2 = 0.91, RMSE = 1.06) in arid areas exhibited higher accuracy than the best inversion model GBM-Adaboost (R2 = 0.77, RMSE = 1.74) in coastal areas. The arid-coastal inversion model PCC-LightGBM demonstrated the best inversion performance (R2 = 0.64, RMSE = 2.29) and simulation performance in arid (R2 = 0.67) and coastal areas (R2 = 0.63). Dead fuel index (DFI) had the most significant impact on model prediction (0.89) and the second ratio index (RI2) contributed the highest relative importance (18 %) to the model. Our analysis indicates that the arid-coastal model of PCC-LightGBM established using common characteristic variables, can effectively monitor large-scale soil salinity.

Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa

This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in salting process time were evaluated. Six treatments were performed: Standard - 100% NaCl with a 2-day salting process and a 5-day re-salting process; T1 - a mixture of 70% NaCl/30% KCl; T2, T3, T4 - mixtures of 85% NaCl/15% KCl; T5 - 100% NaCl. T1 to T5 applied a 2-day salting process and a 2-day re-salting process. All treatments complied with Brazilian sodium guidelines. No statistically significant difference in consumer acceptance was observed. A reduction of 4 days in salting and re-salting processes maintained sensory characteristics and reduced sodium content by 50%. Even with reduced salt content, no changes in physicochemical parameters or effects on product preservation and microbiological quality were observed. NaCl reduction and replacement up to 30% KCl did not affect coppa characteristics or acceptance.

Study on water-salt phase transition of saline soils during freezing

As the temperature decreases, when the freezing temperature is reached, the solution in the pores of saline soil undergoes ice crystallization and salt crystallization phenomena. Theoretical and experimental studies have been carried out in order to investigate the behaviour of water-salt phase transitions within the pores of saline soils. Firstly, the theoretical expression for the initial crystallization radius is given from the thermodynamic theory by considering the interphase chemical potential equilibrium and the Young-Laplace equation, and the relationship between the initial crystallization radius and temperature as well as the initial salt content is analyzed. Then, a theoretical model to predict the pore solution content and crystal content was developed in conjunction with the Van Genuchten soil-water characteristic curve model, and the water-salt phase transition behaviour of saline soils was analyzed by numerical calculations. Finally, the validity of the theoretical model was verified by a saline soil freezing test. The results show that the water-salt phase transition behaviour of the solution within the pores of saline soils is affected by temperature and initial salt content, and the water-salt phase transition behaviour mainly occurs at the early stage of freezing. Salt lowers the freezing temperature of the soil; the higher the salt content, the lower the freezing temperature, and the presence of salt inhibits the growth of ice crystals. As the temperature decreases, the precipitation of ice salt crystals during the phase transition of the soil pore solution reduces the soil porosity and decreases the channels for ion migration, resulting in a gradual increase in the soil pore volume ratio.

Assessment of sulfuric acid as pH control agent in catalytic nitrate reduction in drinking waters

H2SO4 was thoroughly assessed as an alternative to CO2 as pH controller, as it allows for to a much precise dosage control. Catalytic nitrate reduction tests using a Pd-Cu catalyst supported on a carbon black were performed using both Milli-Q grade and real natural drinking waters spiked with NO3– in batch reactors. Conversion and selectivity results were equivalent to those obtained for CO2 use, obtaining total NO3– conversion and final NH4+ selectivity around 30 % for a pH range of 5.5–6 using a 0.05 M H2SO4 solution. Good stability of the catalyst in natural drinking water with the higher salt content studied was observed through reaction cycles, despite the presence of SO42- in the reaction medium, with total NO3– conversion after four reaction cycles and final NH4+ concentration of less than 16 mg/L were obtained, making H2SO4 a promising alternative to CO2 as pH controller in the catalytic NO3– reduction.

Are NaTFSI and NaFSI Salt-Based Water-in-Salt Electrolytes Structurally Similar or Different?

Water-in-salt electrolytes (WiSEs) are a promising class of electrolytes due to their wide electrochemical stability window and nonflammability. In this study, we explore the structural organization of sodium bis(trifluoromethylsulfonyl)imide (NaTFSI) and sodium bis(fluorosulfonyl)imide (NaFSI) salt-based aqueous electrolytes, covering dilute to highly concentrated regions, by employing an all-atom molecular dynamics simulation. For the NaTFSI-based electrolyte, we observe that Na+ ions are mostly surrounded by water molecules at all the salt concentrations due to the very strong interaction between them. While TFSI anions weakly coordinate with Na+ ions and other TFSI anions, they also mostly prefer to be surrounded by water molecules. These interactions were found to have moderate dependence on the concentration of the NaTFSI salt. For the NaFSI-based electrolyte, while the Na+-water interaction is stronger at lower salt concentrations, the number of nearest neighbor FSI anions is found to be more than that of water at higher concentrations (≥20 m). This is because the increase in the salt concentration leads to expulsion of water molecules from the solvation shell of Na+ ions and enhances the interaction between Na+ ions and oxygen atoms of FSI. At the highest salt concentration (solubility limit), the bulk-like water structure is completely disrupted and dominated by an anionic network in the FSI-based electrolyte. In contrast, water-water hydrogen bonding network is still present even in the highly concentrated TFSI-based electrolyte. The simulated X-ray scattering pattern displays a low-q peak, revealing the presence of an intermediate range ordering due to alternating anion-rich and water/Na+-rich regions in both the electrolytes. However, the characteristic length scale corresponding to the low-q peak decreases with increasing the salt content in both the electrolytes.

Meal kit delivery services in the UK: An evaluation of the nutritional composition of meals

ObjectiveTo examine meals provided by meal kit delivery services (MKDS) and to evaluate their nutritional composition. Research Methods and ProceduresIn this cross-sectional study, the nutritional composition of meals (n 497) from MKDS in the UK, was considered. Energy and nutrient content were compared to dietary guidelines; meals were profiled for fat, saturated fat, total sugars, and salt content. ResultsThere was a large range in the energy and nutrient content of meals. The levels of saturated fat per serving ranged from 0.4 to 28.0 g (Mdn = 9.0 g), and salt content ranged from 0.2 to 6.4 g (Mdn = 2.2 g). Over half of the meals were profiled as high for fat (51.3%), saturated fat (62.2%) and salt (64.4%). Notably, protein content per portion was high (Mdn = 34.0 g), and dietary fiber content was low (Mdn = 6.4 g). Meals, which had been distinguished by the providers with “health-based” descriptors or tags, had a better nutritional profile for fat, saturated fat, and salt, than other meals; nevertheless, many “health-based” meals profiled high for salt (46.5%) and saturated fat (40.4%). ConclusionsRecipes from MKDS should be revised to improve their nutritional composition; specifically, reductions in salt and saturated fat content and an increase in dietary fiber are needed. Given the variation in the nutritional composition of meals, work is also needed to ascertain the main factors influencing selections made by consumers, and the relevance of guidance and information to support this.

Comparison between the sodium chloride content and labeled salt value of industrially prepared Japanese single dishes.

Salt intake reduction is a global concern. In particular, Japanese consume higher amounts of salt than those of other ethnicities. The sodium content is mentioned on the label of industrially prepared dishes with an intention of reducing salt intake. This study aimed to evaluate the difference between the actual sodium content and labeled salt value of industrially prepared Japanese single dishes. Samples labeled "estimated" were collected and classified as Japanese, Western, and Chinese cuisines. The sodium content ranged from 180 to 1011mg/100g. The sodium content was higher than their reported values in other countries. Specifically, Chinese dishes contained high amounts of sodium, although the chloride content was similar across cuisine styles. Further, the molar ratio (i.e., sodium/chloride) had no significant effect on the difference between the actual content and labeled value. The measured salt contents were 20% higher than the labeled values. The results of decision tree analysis indicated that if the labeled salt value of stir-fried foods is determined by calculation, the actual sodium content is much higher than the labeled salt value. These findings are crucial for customers, dietitian, and researchers as they refer to the labeled salt value to determine the sodium content of industrially prepared foods.

Reducing Washout of Proteins from Defatted Soybean Flakes by Alkaline Extraction: Fractioning and Characterization

Human health, sustainable development, numerous environmental issues, and animal welfare are increasingly driving research and development of plant-based protein products that can serve as meat substitutes. This trend is expected to continue in the coming years due to growing consumer awareness, with people gradually shifting from animal-based foods to more sustainable plant-based options. Soy proteins are a valuable source of plant proteins and are widely used in human and animal diets due to their nutritional value and health benefits. In this study, soybean protein extraction by two methods was compared: water extraction (lower salt content) and Tris-HCl extraction (higher salt content), aiming to characterize the resulting protein fractions. These fractions were studied using differential precipitation based on the isoelectric point. Protein identification by SDS-PAGE, scanning electron microscopy (SEM) for cellular structure assessment, and Fourier-transform infrared spectroscopy (FTIR) were used to determine residual protein left in the solid fraction after extraction using the two methods. Electrophoresis assays revealed the presence of the four main protein fractions (2S, 7S, 11S, and soy whey proteins) in the defatted soybean flakes, establishing the protein profile of Brazilian soybeans and for the two main waste streams of the production process—spent flakes and whey. The separation of fractions was carried out by differential precipitation. FTIR analysis indicated higher residual protein levels in solid residues after the water extraction method compared to the Tris-HCl extraction method. SEM analysis revealed the removal of protein bodies in both extraction methods and the presence of residual oil-containing bodies. Both methodologies are viable alternatives for the industrial separation of soybean protein fractions. Differential precipitation could be implemented to produce isolated products and improve the nutritional profile, increase process yield thus generating less industrial waste and driving the process towards environmental sustainability.

Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile

This study applies natural resources, prioritizing recyclable and renewable inputs produced by pinhão cultivation, whose purpose is to use the failures, shells, and almonds as a source of bioactive compounds addition in yogurt, ensuring intelligent use of these natural resources. Thus, one açaí yogurt sample and eight yogurt formulations containing portions of pinhão byproducts between 5 % and 10 % were elaborated. These formulations were compared regarding their physicochemical, nutritional, functional properties, antimicrobial activity, and multi-elemental profile properties. Enriching açaí yogurt with pinhão byproducts does not significantly differ in protein, lipid, moisture, and mineral salt content between all samples with pinhão byproducts. Açaí yogurts enriched with pinhão byproducts had 5.71 to 26.07 % times total protein than the control sample, and total fiber also had a significant increase in samples ranging between 18.62 to 85.29 % times more than the control sample. Regarding color settings, all yogurt samples tended to be red–purple. A sample of açaí yogurt with pine nut flour and whole pine nut flour caused a biofilm mass amount of 46.58, 45.55, and 11.85 % for Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. The behavior of pathogenic bacteria is related to the total polyphenol content in yogurts enriched with pinhão byproducts, which increased from 8.27 to 18.24 mg/100 g. Yogurt with açaí enriched with whole pinhão flour showed high antioxidant capacity. The sample’s antioxidant activity results increased by 47.62 % and 130.38 % in the ABTS and DPPH analyses, respectively. The compounds in pinhão failure nanosuspensions, pinhão flour, whole pinhão flour, and yogurts were identified and divided into hydrophilic and lipophilic classes. Five classes (amino acids, organic acids, sugars, phenols, and cyclitols) were identified as hydrophilic. Lipophilic compounds were identified and separated into six classes (carboxylic acids, diterpenes, alcohols, Α-hydroxy acids, sterols, and triterpenes). The addition of pinhão byproducts increased the contents of Ca, Fe, K, Na, and P. Açaí yogurt with pinhão nanosuspension, pinhão flour, and whole pinhão flour had the highest Ca content (2164.38 ± 2.16 µg/L). Açaí yogurt with pinhão flour and whole pinhão flour had the highest Fe content (84.02 ± 0.08 µg/L).

Clinical manifestations of cystic fibrosis

Cystic fibrosis is a severe genetic disease that is inherited in an autosomal recessive manner, affecting the short arm of chromosome 7 of the CFTR gene, causing alterations in the transmembrane conductance regulator protein (CFTR), This causes dysfunctional transport of chloride, sodium and bicarbonate leading to the generation of thick and viscous secretions in the lungs, pancreas, liver, intestine and reproductive tract while in the sweat glands there will be increased salt content. The clinical manifestations depend on the degree of mutation present in the gene, and may appear within a few months of birth or may even take decades. Life expectancy in patients with cystic fibrosis in Ecuador is 9.5 years and is mainly related to the quality of treatment and especially with early diagnosis since lung damage begins at birth. A retrospective study was made with various databases and keywords related to Cystic Fibrosis and it was found that the main system affected is the respiratory system, its main clinical manifestations, persistent productive cough, hyperinflation of lung fields and airway obstruction, as the disease progresses and exposure to infections, there will be a progressive deterioration of the lung that will manifest itself in acute exacerbations of cough, tachypnea, dyspnea and increased sputum production. With respect to the digestive system, two thirds of CF patients have pancreatic insufficiency and most have signs of poor or deficient fat absorption, including symptoms and signs such as steatorrhea, growth retardation or weight gain, and in infants edema, hypoproteinemia, electrolyte loss and anemia may occur.

Influence of enzyme drug and adsorbent on digestive metabolism processes of steers fattening in technogenic zone

In the practice of feeding of young ruminants for fattening, feed drugs of new generation adsorbents are increasingly and widely introduced. They often exhibit synergistic eff ects on metabolic processes with a large set of biologically active additives including enzyme drugs. The purpose of the research was to study the infl uence of the adsorbent drugs toxfi n and MEC celloviridin G20x on the state of rumen metabolism in fattening steers in whose diets there was an excess content of lead, zinc and cadmium salts. It was found that in order to activate the processes of digestive metabolism due to better elimination of heavy metal salts, it is advisable to jointly introduce the adsorbent toxfi n in the amount of 1 kg/t of compound feed and MEC celloviridin G20x in the amount of 70 g/t of compound feed into the composition of the rations of fattening steers. The results of the conducted studies showed that by the end of fattening at the age of 18 months the animals of the 4th experimental group had the highest body weight, which surpassed the steers of the 1st control group by 29.20 kg (p < 0.05) or 6.86 %. Relative to the control analogues the steers of the 4th experimental group showed an activation of growth in the forestomachs of ciliates (producers of cellulases and amylases) by 54.26 % (p < 0.05) and bacteria of the Flavobacterium vitarumen group (producers of proteinases) by 29.36 % (p < 0.05). Due to the combined feeding of the adsorbent drugs toxfi n and MEC celloviridin G20x, the processes of detoxifi cation of heavy metal salts were more effective. Therefore, the fattening steers of the 4th experimental group more actively accumulated volatile fatty acids in the rumen fl uid, significantly (p < 0.05) outperforming the animals of the 1st control group in this indicator by 1.68 mmol/100 ml or by 20.71 %.

Pembuatan Sambal Petis Udang Instan Bubuk Menggunakan Teknik Foam-Mat Drying Dengan Penambahan Maltodextrin

Shrimp petis chili sauce is a chili sauce made from shrimp petis paste added with maltodextrin. The manufacture of instant shrimp chili powder uses the foam-mat drying technique , which in this method requires a foam binding agent and stabilizer, namely maltodextrin. The purpose of this study is to find out: 1) the sensory quality of chili sauce petis instant shrimp powder and rehydration from the addition of maltodextrin by 5%, 10%, 15%; 2) nutritional content of chili sauce, petis, instant shrimp powder and rehydration; and 3) the selling price of chili sauce petis instant shrimp powder. This type of research is an experimental research, which is tested on 30 panelists. Sensory quality results were analyzed using a single anova of the SPSS program, the nutritional content was analyzed in the laboratory, and the selling price was analyzed using conventional methods. The results of data analysis showed: 1) the best treatment from the results of the sensory quality test was the addition of maltodextrin as much as 5% with the average result in chili sauce of powdered shrimp chili sauce 4.47, aroma 4.43, texture 3.83. In chili petis rehydration color 4.60, aroma 4.67, taste 4.67, viscosity 4.47, overall preference 4.57; 2) The results of laboratory tests on chili sauce instant shrimp powder and rehydration were vitamin A powder 62.8mg/100g, rehydration 88.5mg/100g, water content of powder 11.36%, rehydration 26.10%, ash content of powder 3.80%, rehydration 2.60%, salt content of powder 2.81%, rehydration 2.42%, protein content of powder 56.10%, rehydration 41.06%; and 3) the selling price of packaged instant shrimp powder chili sauce weighing 30g is Rp 4,000.

Myocardial remodeling in wistar rats with renal dysfunction fed a high-salt diet

BACKGROUND. Dietary adjustment is an important point in the treatment of chronic kidney disease (CKD). However, at present, the effect of a diet with a high NaCl content on the state of the cardiovascular system in patients with early stages of CKD has not been sufficiently studied.The AIM: to evaluate blood pressure levels and changes in the myocardium of Wistar rats with early stage renal dysfunction fed a high-salt diet for a long time.MATERIALS AND METHODS: The study was performed on male Wistar rats. The control group consisted of sham-operated animals (LO-group), receiving a standard diet (0.34 % NaCl), the second – rats subjected to resection of ¾ of the kidney parenchyma, receiving a standard diet (NE-group), the third – rats, subjected to ¾ NE, receiving high sodium diet (4 % NaCl, NE+HSD). After 4 months, the rats were assessed for blood pressure (BP), levels of urea, creatinine, sodium in the blood serum, daily diuresis, albumin content in the urine, myocardial mass index (IMM) and left ventricular myocardial mass index (IMLV), and a histological examination of the myocardium was performed.RESULTS: In rats with kidney dysfunction, an increase in blood pressure was detected, most pronounced in the NE+HSD group. In rats of this group, albumin excretion, connective tissue volume, arterial diameter, thickness of the adventitia and media of myocardial vessels increased relative to the indicators of rats with NE receiving a standard diet. IMLV in NE+HSD rats was higher by 16.4 %, and IMM by 10.9 % than in animals with NE on a standard diet. The groups with NE did not differ from each other in the content of urea and creatinine in the blood serum, although these indicators were higher than in LO animals. There were no differences between groups in serum sodium levels.CONCLUSION: Prolonged consumption of a diet with a high content of table salt contributes to the development of the initial stages of CKD in Wistar rats, promotes blood pressure growth and myocardial remodeling, manifested primarily in the progression of cardiomyocyte hypertrophy and myocardial fibrosis.