Replacement Of Chloride Research Articles

THE INFLUENCE OF POTASSIUM CHLORIDE AND MAGNESIUM CHLORIDE ON THE COLOR AND SENSORY PROPERTIES OF COOKED CHEESE

The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl2:85% NaCl and sample B2 30% MgCl2:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1st, 3rdand 5thdays of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride inthe ratio of 30% KCl:70% NaCl, with the note that on the 5thday of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1stday of storage. Replacement of sodium chloride with magnesium chloride in the ratios 15% MgCl2:85% NaCl and 30% MgCl2:70% NaCl is not acceptable.As such, it is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from the 1st to the 5th day of storage. KEYWORDS:cooked cheese, sodium chloride, potassium chloride, magnesium chloride

A Comprehensive Review on Methods, Agents and Durability Factors for Stabilization of Expansive Soils

Expansive soils cover a huge portion of the total land area in the world. They absorb water and expand, then shrink when they dry out. The volume change exerts pressure on engineering structures causing deformations, cracks, and movement of walls. This has a detrimental ef- fect on serviceability and reduces the service life of structures constructed on expansive soil. Therefore, stabilizing expansive soil is important to lessen the negative characteristics of the soil and improve its general toughness and durability. This paper provides an overview of the methods of soil stabilization, stabilizing agents, testing of stabilized soil, and factors that have an impact on the durability of stabilized soil. The most common stabilizing agents which in- clude lime and Ordinary Portland Cement (OPC) are studied. In addition, eco-friendly stabi- lizers like calcium chloride, sodium chloride, and modern stabilizers like geopolymers, zeo- lites, and nanomaterials are thoroughly discussed in the paper and potential areas for further research are also recommended. The study shows that the type and amount of stabilizer used, as well as the method of soil stabilization employed determines the extent of soil improvement.

A Novel Process for the On-Site Preparation and Application of Polyferric Chloride (PFC) for Surface Water Treatment

This is the first study to describe a novel, patented process for the on-site synthesis and subsequent direct utilisation of Polyferric Chloride (PFC) at low Fe concentration dosing, which aims to facilitate the potential replacement of Polyaluminium Chloride (PAC) during surface water treatment (e.g., from reservoirs) for drinking water production. For this purpose, the PFC was synthesised and subsequently used as a coagulant in simulated surface water samples under different synthesis and coagulation/flocculation conditions, namely for different pre-hydrolysed Fe concentrations, pre-hydrolysis pH, coagulation pH, and flocculation times. The effectiveness of PFC was examined mainly in terms of total organic carbon (TOC) removal and the residual Fe concentration. The obtained results showed that the pre-hydrolysed Fe concentration at 0.5 ± 0.25%, pre-hydrolysis at pH 2.5 ± 0.25, coagulation at pH 5.5–7.0 and a flocculation time of 5 min could result in the highest TOC removal (i.e., residual values < 0.60 mg/L) and the lowest residual Fe concentration (<5 μg Fe/L), which is acceptable for a water quality assessment. These values are also substantially lower when compared to the respective TOC and residual metal concentrations using PAC (usually, the relevant obtained values are around TOC > 1 mg/L and Al > 50 μg/L).

Effects of herbal choline as a replacement for choline chloride on myopathy, locomotor system, and hepatic health of broilers

Effects of herbal choline as a replacement for choline chloride on myopathy, locomotor system, and hepatic health of broilers

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.

It is now widely demonstrated that excessive salt consumption can cause various health problems, and meat products are among the foods most consumed with a high salt content. For that, the aim of this work was to assess the effects of the utilization of flours obtained from oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and portobello mushrooms (Agaricus brunnescen) as salt replacers on chemical, physicochemical, and sensory properties of beef burgers. The fat and protein content was not affected by the inclusion of mushroom flour, while the sodium content was reduced by 55-61% compared to the control sample. The control sample had the lowest values for cooking loss and shrinkage (12.29 and 18.69%, respectively) whilst the reformulated samples had higher values ranging between 16.08 and 18.88% for cooking loss, respectively, and between 19.55 and 28.25% for shrinkage, respectively. The reformulated samples showed higher lipid oxidation values (ranging from 0.18 and 0.20 mg malondialdehyde/kg sample) than the control sample. Sensorially, all parameters analyzed were not affected by the replacement of sodium chloride by the different mushroom flours. The use of flours obtained from different mushroom flours is a viable alternative to be used as sodium chloride replacers in the preparation of beef burgers.

Effect of deicing agents on the performance of airport asphalt pavement

Deicing agents are widely used to remove ice and snow on airport pavement, ensuring air traffic operation and safety. However, excessive spraying may affect the performance of airport pavement. The effects of different chloride deicing agents on the performance of airport asphalt and mixture have been assessed by previous studies. The three deicing agents (NaCl, KHF-1A, and NW056) were selected. Conducting various tests to examine their influence on the performance of asphalt and asphalt mixture. The tests include the DSR test, BBR test, indirect tensile test, bending test of small beam, and freeze-thaw splitting test. The results indicate that the asphalt anti-rutting factor G*/sinδ varies by 25%–45%, the asphalt creep stiffness increases by 15%–50%, and the anti-fatigue factor (G* sinδ) increases by 10%–40% under the effect of the deicing agents. The splitting strength of the mixture decreases by 10%–40%, the bending stiffness modulus increases by 6%–20%, and the freeze-thaw splitting strength ratio does not change significantly under the effect of the deicing agents. NW056 deicing agent has minimal effect on the performance of airport pavement and has optimal performance. The replacement of traditional chloride deicing agents helps to prolong the service life of airport asphalt pavement.

Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger

This study aimed to evaluate the effect of replacing NaCl with KCl and monosodium glutamate in beef burgers. The effect of this reformulation on physicochemical properties, salt content, color, sensory aspect, and consumers’ ac-ceptance was mainly examined. The findings of this study indicated that all treatments did not significantly differ in terms of moisture, color, and cooking loss. The presence of KCl induced little impact on pH. Furthermore, the re-placement of NaCl with KCl did not affect the perceived saltiness and bitterness of the products. On the other hand, concerning overall acceptance, burgers with monosodium glutamate were mostly preferred by consumers. It was concluded that lowering sodium content by partially replacing NaCl with KCl and monosodium glutamate is possi-ble even in beef burgers

#4875 MANAGEMENT OF TUBULOINTERSTITIAL DISEASE IN PREGNANCY: TEN-YEARS EXPERIENCE OF A NEPHRO-OBSTETRIC CLINIC

Abstract Background and Aims Tubular renal acidosis and salt losing nephropathies are rare conditions but their management during pregnancy that can be challenging due to the physiological adaptation of kidney function. Herein, the authors report the management and outcomes of 7 gestations in patients with Gitelman disease (GS) and renal tubular acidosis (RTA). Method Retrospective analysis of maternal, obstetric and perinatal outcomes of pregnant women with tubulointerstitial diseases surveilled at our Nephro-Obstetric clinic from 2011 to 2021. Results We evaluated 7 pregnancies in 5 women. Mean age was 29 years [21-36]. They were all caucasian. Genetic diagnosis was performed during pregnancy in only one patient. Tubular disorder was caused by Gitelman disease in 3 patients and by renal tubular acidosis in 2 patients (ATP6VA4 and REN genes mutations). There were 4/1 patients in CKD G1/G3a, respectively, and none developed renal function deterioration. Only one patient developed transient proteinuria during both gestations and all patients had a low blood pressure profile. Management during the first trimester was especially challenging in GS patients, due to nausea, vomiting and hyperemesis gravidarum, which required hospital admission for intravenous potassium chloride therapy in all GS patients during the first trimester. Potassium levels in GS patients were generally below normal levels throughout pregnancy (mean 3 meq/L; 2,2-3,4 meq/L), even with progressive increase in therapy. Pre-pregnancy potassium chloride replacement increased from 4–10 tablets of 600 mg/day to a maximum of 9–21 tablets/day. One patient was also treated with spironolactone. The need for oral magnesium slightly increased from 2–3 ampoules of 1500mg/day to 2–4 ampoules/day. GS patients frequently complained of astenia and cramps. Regarding RTA patients, there was also a need to increase sodium bicarbonate dosage from 3–4.5g/day to a maximum of 2–8g /day. Regarding obstetric and perinatal outcomes, none of the patients developed preclampsia, mean gestational age at delivery was 40 weeks (38-41), mean birth weight was 3233g (2775-3825) and mean Apgar score was 10/10/10 at 1st, 5th and 10th minutes respectively. Conclusion In GS patients, management in the first trimester of pregnancy can be challenging due to nausea and vomiting, generally requiring admission for therapy with iv potassium. In spite of increasing doses in oral supplementation, ionic and acid base homeostasis during pregnancy is difficult to achieve. In our small series, maternal, obstetric and perinatal outcomes do not seem to be affected by this unbalance.

Effects of calcium chloride substitution on the physicochemical properties of Minas Frescal cheese.

The aim in this research paper was to investigate the effect of using calcium monophosphate (MCP) and MCP mixed with commercial phosphates salts, in total or partial replacement of calcium chloride (CaCl2) in the manufacture of Minas Frescal cheese. Initially, model cheeses were made to perform the rheological analysis during the coagulation process. Of these, the five best treatments were chosen to carry out the production of Minas Frescal cheese, used only CaCl2 and MCP, and partial replacements of MCP + polyphosphate, MCP + potassium monophosphate (MKP) and MCP. The cheeses showed no significant difference in physicochemical composition, yield and syneresis, however, the cheese with partial replacement of CaCl2 by MCP + polyphosphate and MCP + MKP showed the highest hardness values, like the control. This demonstrates that it is possible to replace calcium chloride without significant changes in the physicochemical characteristics and yield of Minas Frescal cheese, and it is still possible to modulate the hardness of the cheese produced according to the type of calcium/phosphate source used. This allows the industry to replace the source of calcium in the manufacture of Minas Frescal cheese according to the desired hardness.

Re-Thinking Table Salt Reduction in Bread with Halophyte Plant Solutions

Sodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste halophyte powder could be a promising strategy. In the present work, Sarcocornia perennis was incorporated as a food ingredient to substitute the salt (sodium) of white wheat bread (1.2% NaCl/0.47% sodium, flour basis). Powdered dried S. perennis was incorporated into bread by replacing the same amount of sodium (0.47%, flour basis) and half of the sodium concentration (0.235%, flour basis), respectively, B100 and B50 bread samples. The bread samples were analyzed to evaluate the impact of the sodium chloride replacement by S. perennis powder on total baking loss, specific volume, crumb color, textural properties, microbial activity, nutritional and mineral composition and sensory evaluation. The incorporation of S. perennis increased the specific volume but had no relevant impact on the textural properties of bread. Furthermore, the substitution of sodium chloride by S. perennis powder allowed a more colored (greenish and yellowish) and dark crumb leading to a lower whiteness index. Compared with control bread, the addition of S. perennis powder promoted a significant increase of all bread’s nutrients and minerals, namely calcium, phosphor, iron, and manganese. Besides the improvement of bread quality, B100, and B50 bread samples were both sensorily well accepted and with similar scores to all the evaluated sensorial attributes. Moreover, the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). Both new bread formulation has microbiological quality as ready-to-eat product. However, taking into account greater stability over time for microbial spoilage, mainly caused by fungi and yeasts, B50 bread is more promising. The B50 bread sample is also a potential strategy to obtain a sodium reduction of 50% in bread, which could be essential to reduce the overall sodium daily intake and bring important economic and public health benefits.

Quality changes when replacing NaCl with KCl in shrimp head paste

Traditional shrimp paste was produced by Litopenaeus vannamei head as a low-priced by-product instead of the tradition raw material. Partial replacement of sodium chloride with potassium chloride at 0%, 30% and 50% was done to reduce risk of hypertension. The reduction of aw and increment of pH, total volatile bases nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS) and degree of hydrolysis (DH) were found in all treatments. After fermentation for 90 d, total viable count (TVC) and lactic acid bacteria (LAB) decreased, with no pathogenic microorganisms found. Angiotensin-converting enzyme (ACE) Inhibition (%) of shrimp head was close to captopril at 2.17 ng/mL but lower than shrimp head paste and captopril at 4.35 ng/mL. Sensory score of all treatments were lower than that of commercial shrimp paste. Partial replacement of sodium chloride with potassium chloride at 50% can be done in shrimp head paste but further study required to improve consumer acceptability.

Sodium Chloride Replacement with Other Chloride Salts in Chicken Burgers

Sodium Chloride Replacement with Other Chloride Salts in Chicken Burgers

Thyrotoxic Periodic Paralysis Precipitated by Viral Hepatitis

Thyrotoxic hypokalaemic Periodic Paralysis (TPP) is a medical emergency usually seen in Grave’s disease, commonly in persons of oriental descent. The present case is a rare first time presentation of TPP in association with acute viral hepatitis A. A 46-yearold female presented with weakness, vomiting, fever, altered sensorium and yellow discolouration for 20 days. She was diagnosed to have hepatic failure due to viral hepatitis A. Her serum potassium level was 1.79 mmol/L. Treatment for hepatic failure and i.v. potassium chloride replacement was started. Sensorium improved but severe hypokalaemia and flaccid paralysis persisted. Thyroid functions were assessed and thyrotoxicosis due to Grave’s disease was diagnosed. Carbimazole and systemic corticosteroids were also started and potassium infusion was continued. Serum potassium became normal only after thyroid hormones reached normal limits followed by improvement in muscle weakness. TPP can be precipitated in conditions of stress, thyroid functions should be assessed in cases of hypokalaemic periodic paralysis even in absence of overt thyroid disease.

ODP628 Quality Improvement Project (QIP) On Management Of Diabetic Ketoacidosis (DKA) In Adults In A District General Hospital.

Abstract Aim A Quality Improvement Project was conducted to assess if Bedford Hospital NHS Foundation Trust was meeting current Trust guidelines for the diagnosis and management of diabetic ketoacidosis (DKA) in adult patients. Method Retrospective data was collected from adult patients admitted with a diagnosis of DKA from January 2020 to December 2020. Data was collected for five key standards based on Trust guidelines: (1) Correct diagnosis of DKA, (2) Correct prescription of Intravenous (IV) fluids and potassium chloride (KCL) replacement, (3) Switching from Fixed Rate Intravenous Insulin Infusion (FRIII) to Variable Rate Intravenous Insulin Infusion (VRIII) following resolution of DKA, (4) The prescription of long-acting insulin during FRIII/VRIII and (5) Appropriate biochemical monitoring via regular venous blood gases (VBGs). Following data analysis, an intervention phase (with distribution of 'DKA diagnosis and management' posters, DKA teaching sessions and email updates on DKA management for medical doctors) was implemented. The cycle was repeated a further two times, with the most recent cycle based on patients admitted between August to November 2021. Results The first cycle consisted of 25 patients. Results showed a 72% adherence to Standard 1, a 64% adherence to Standard 3 and a 76% adherence to Standard 5. There was a notably low adherence to Trust guidelines for Standards 2 and 5, which were 32% and 12% respectively. After the intervention phases described earlier, results from the final cycle of 20 patients admitted between August to November 2021 showed significant improvement in standards 1,3 and 4 with 90%, 100% and 100% adherence to Trust guidelines respectively. Although there was a slight improvement in biochemical monitoring of patients with regular VBGs (20% adherence in the final cycle versus 12% in the first cycle), the correct prescription of IV fluids and KCL replacement remained low (17% adherence in the final cycle versus 32%). Conclusion Awareness and diagnosis of DKA remains high at Bedford Hospital, however there are issues regarding the ongoing management of DKA patients. In particular, the correct prescription of IV fluids with KCL replacement, and regular biochemical monitoring. There is still a lack of awareness as to the appropriate rate of IV fluid resuscitation, and the correct monitoring and replacement of potassium, as well as pH. Recommended changes to improve DKA management are to expand teaching sessions to include Emergency Department (ED) doctors, as well as ED and medical nursing staff, to improve awareness of the correct management and diagnosis of DKA. Further emphasis will be placed on keeping a paper copy of the Trust Adult DKA management protocol in the patients’ notes. Presentation: No date and time listed

Congenital chloride diarrhea

Congenital chloride diarrhea is an autosomal recessive congenital disease caused by a mutation in the SLC26A3 gene mapped to chromosome 7 (locus 7q22-q31). At the beginning of the 21st century, more than 250 cases of congenital chloride diarrhea have been reported, mostly in Finland, Poland, Kuwait, and Saudi Arabia, single cases appear all over the world. SLC26A3 gene encodes an intestinal Cl–/HCO3 – exchanger, а defect of which causes malabsorption of Cl– in the ileum and colon. The disease can be revealed during pregnancy by polyhydramnios, dilated intestinal loops of the fetus on sonography.Most children are born prematurely. Visualization of distended bowel loops and the absence of meconium after birth often leads to unnecessary surgical intervention due to suspected intestinal obstruction or Hirschprung’s disease. The main features of the disease are watery diarrhea, dehydration, failure to thrive, hypochloremia, hyponatremia, hypokalemia and metabolic alkalosis. Fecal chloride excretion is higher than total sodium and potassium excretion. Treatment consists of potassium chloride and sodium chloride replacement therapy. Nowadays patients with adequate treatment reach adulthood but the long-term prognosis is unknown. Therapy stops electrolyte disturbances, but diarrhea persists. Since 2003, we have observed 3 patients with clinical signs of congenital chloride diarrhea with further confi rmation of a mutation in the SLC26A3 gene. All the children were born prematurely, the mothers had polyhydramnios during pregnancy, and the fetus had dilated bowel loops on ultrasound examination in utero. Two patients underwent surgical treatment because of suspected intestinal obstruction or Hirschsprung’s disease in early neonatal period. Before salt substitution therapy, all children had watery diarrhea, failure to thrive and delayed psychomotor development. We have been observing one of our patients for fi ve years from the moment of diagnosis until now. The girl receives therapy with sodium chloride and potassium chloride, her physical and psychomotor development corresponds to her age, there are no electrolyte abnormalities.

Electrophilic Thiocyanation of Tryptamine Derivatives: Divergent Synthesis of SCN-Containing Indole Compounds.

A tandem dearomative electrophilic thiocyanation/cyclization/acylation of indoles was developed for the first time, which is enabled by acyl chloride. A variety of 3-SCN pyrroloindolines were obtained with moderate to excellent yields. Interestingly, following replacement of acyl chloride with methanesulfonic acid, 2-SCN tryptamines were obtained using the same starting substrates and reagents. Furthermore, catalytic enantioselective manner of thiocyanation/cyclization/acylation reaction was also studied. An enantiomer self-disproportionation effect of 3-SCN pyrroloindolines was discovered. A series of chiral 3-SCN pyrroloindolines were obtained with high enantioselectivities.

Replacing salt with low-sodium salt substitutes (LSSS) for cardiovascular health in adults, children and pregnant women.

Replacing salt with low-sodium salt substitutes (LSSS) for cardiovascular health in adults, children and pregnant women.

Study of Three-Component System Al, Na, Li/Cl for Sodium Nickel-Chloride Batteries

The electrical conductivity, thermochemical and electrochemical properties of a system consisting of melts of aluminium trichloride and sodium-lithium chlorides taken in different ratios have been studied. In this system, the electrochemical behaviour of Ni2+ ions via cyclic voltammetry and the electromotive force in the modes of heating and cooling of the system were studied. It was found that the melting temperature of the melts passes through a minimum at a lithium chloride (хLiCl) content from 0.23 to 0.35. A possibility of reducing the starting temperature of a nickel-chloride battery with a partial replacement of sodium chloride with lithium chloride is shown, as well as stabilization of its operation at a minimum temperature of 240 °C. An admissibility of using the optimal compositions of the system as an electrolyte in sodium nickel-chloride batteries has been established. It was found that the composition 0.5AlCl3-0.23LiCl-0.27NaCl has a minimum melting point (111 °C), a minimum activation energy for conductivity (8.9 kJ∙mol-1), and a sufficiently high electrical conductivity (0.53 S∙cm-1 at 250 °C).

Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods

Potassium chloride (KCl) can be considered as the most ideal salt replacer to reduce dietary sodium intake and ease various health risks of a high-sodium diet. However, a high proportion of sodium chloride (NaCl) replacement with KCl remains a challenge, because KCl has an inherent metallic bitterness. This study demonstrates a strategy for this bitterness-masking using a natural polysaccharide kappa-carrageenan to specifically bind with K+ and reduce the amount of free K+ as bitter stimulant. The results show that carrageenan can significantly slow down the release and diffusion of K+, leading to a reduced bitter taste of KCl in the mouth. Up to 50% replacement of NaCl by KCl can be achieved. Furthermore, the use of carrageenan-KCl-NaCl complex as salt substitutes can regulate mineral absorption (Na, K, Ca) and reduce hypertension and renal injury risks in the animal tests. In conclusion, this natural biopolymer-based strategy successfully masks the bitter of salt-replacer KCl, opening a route to the universally applicable salt-reduction in future foods.

Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality

High sodium intakes represent an important risk factor for hypertension, cardiovascular diseases and kidney diseases. Even during the current COVID-19 pandemic, hypertension was related to higher mortality rate in patients with coronavirus. Thus, it is necessary to apply strategies to reduce or replace sodium content in food most widely consumed, like bread. This work aimed at determining the sensorial potassium threshold when potassium chloride is used as a sodium chloride replacer in bread formulation, and at analyzing the effects of such replacement on the properties of dough and on the technological and sensorial quality of bread. A decrease was observed in dough rheological properties with NaCl reduction in the formulation. Sensorial potassium threshold was determined and KCl was used in bread formulation as a NaCl replacement up to 0.92% of the regular salt content (2%) undetected by its characteristic taste. NaCl reduction resulted in bread with lower specific volume, higher firmness, faster staling and clearer crust. KCl bread showed similar technological to 2% NaCl bread. Finally, it was possible to replace 50% of NaCl with KCl without reducing quality and consumer acceptability.