Results 311 to 320 of about 955,602 (341)
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American Journal of Physiology-Heart and Circulatory Physiology, 1999
a number of health agencies in the United States and abroad recommend a reduced NaCl intake for the general population (e.g., National Academy of Sciences, United States Surgeon General; National Heart, Lung, and Blood Institute; United States Departments of Agriculture and of Health and ...
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a number of health agencies in the United States and abroad recommend a reduced NaCl intake for the general population (e.g., National Academy of Sciences, United States Surgeon General; National Heart, Lung, and Blood Institute; United States Departments of Agriculture and of Health and ...
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New England Journal of Medicine, 1958
IN medieval England, salt was so precious that to be placed "above the salt" at table was a mark of favor and rank.1 By contrast, in modern society a household must be wretched indeed in which the low-liest individual cannot add salt to every mouthful of food.
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IN medieval England, salt was so precious that to be placed "above the salt" at table was a mark of favor and rank.1 By contrast, in modern society a household must be wretched indeed in which the low-liest individual cannot add salt to every mouthful of food.
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SALTING-IN BY QUATERNARY AMMONIUM SALTS
Canadian Journal of Chemistry, 1965The solubility of benzene in substituted quaternary ammonium bromide solutions has been measured by ultraviolet absorption. The solubility is found to increase in the presence of such salts as R4−nHnN+Br− where R is an alkyl group and n varies between 0 and 3; a smooth transition in behavior is observed when passing from simple salts to long-chained ...
J. E. Desnoyers +2 more
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Geology, 1977 The extensive uppermost Miocene (Messinian) evaporitic deposits of the Apennines are composed almost entirely of gypsum and currently contain no halite. The gypsum displays some unusual primary textures that, by analogy to gypsum that is now forming in modern solar works (salinas), indicate the former presence of halite laminae intercalated in the ...
B. Charlotte Schreiber, Edward Schreiber
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Salting and the role of salt in cheese
International Journal of Dairy Technology, 2004Salt levels in cheese range from ∼0.7% (w/w) in Swiss‐type to ∼6% (w/w) in Domiati. Salt has three major functions in cheese: it acts as a preservative, contributes directly to flavour, and is a source of dietary sodium. Together with the desired pH, water activity and redox potential, salt assists in cheese preservation by minimizing spoilage and ...
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Salting-In and Salting-Out of Water-Soluble Polymers in Aqueous Salt Solutions
The Journal of Physical Chemistry B, 2012To obtain further experimental evidence for the mechanisms of the salting effect produced by the addition of salting-out or sating-in inducing electrolytes to aqueous solutions of water-soluble polymers, systematic studies on the vapor-liquid equilibria and liquid-liquid equilibria of aqueous solutions of several polymers are performed in the presence ...
Rahmat Sadeghi, Farahnaz Jahani
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Salt, and the Canadian salt industry
1964This report outlines the origin of the three major types of salt deposits occurring in the world, namely brine deposits, bedded rock salt deposits, and salt domes. Methods currently used to recover salt from these deposits are described in some detail.
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Terephthalate salts: salts of monopositive cations
Acta Crystallographica Section B Structural Science, 2000The crystal structures of dilithium, disodium and diammonium terephthalate (1,4-benzenedicarboxylate) have been solved ab initio using Monte Carlo simulated annealing techniques, and refined using synchrotron powder data. The structures of dipotassium terephthalate, potassium hydrogen terephthalate and ammonium hydrogen terephthalate have been refined ...
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