Results 21 to 30 of about 987,553 (267)

Physico-Chemical Stability of Sodium Thiosulfate Infusion Solutions in Polyolefin Bags at Room Temperature over a Period of 24 Hours

open access: yesPharmaceutical Technology in Hospital Pharmacy, 2018
Many publications described sodium thiosulfate used to prevent the renal toxicity induced by cisplatin hyperthermic intraperitoneal chemotherapy.
D’Huart Elise   +5 more
doaj   +1 more source

MORPHOLOGY AND COMPOSITION OF THE INTERFACE BOUNDARY OF SODIUM CHLORIDE SINGLE CRYSTALS WITH LEAD

open access: yesФизико-химические аспекты изучения кластеров, наноструктур и наноматериалов, 2021
The interface between liquid lead and sodium chloride after cooling and breaking the contact was investigated by the electron microscopy and X-ray spectral analysis.
A.Kh. Dyshekova   +4 more
doaj   +1 more source

Requirements for, and Cytoplasmic Concentrations of, Sulphate and Chloride, and Cytoplasmic Volume Spaces in the Halophilic Bacterium Ectothiorhodospira mobilis [PDF]

open access: yes, 1989
Ectothiorhodospira mobilis is a halophilic phototrophic bacterium that has been isolated from soda lakes containing high concentrations of sulphate, chloride and carbonates.
Imhoff, Johannes F., Riedel, Thomas
core   +1 more source

Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture

open access: yesActa Scientiarum: Technology, 2015
Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases.
Claudia Fieira   +2 more
doaj   +1 more source

Formulations and quality characterization of low salt flat bread: Effects on functionality, rheological and sensory properties

open access: yesApplied Food Research, 2021
The flatbread was prepared by varying concentrations of sodium chloride and potassium chloride of 0.0, 0.5, 1.0, 1.5 and 2.0%. The flatbread was investigated for physiochemical, textural, and other quality characteristics.
Ufaq Fayaz   +5 more
doaj   +1 more source

Sodium and chloride levels in rainfall, mist, streamwater and groundwater at the Plynlimon catchments, mid-Wales: inferences on hydrological and chemical controls [PDF]

open access: yesHydrology and Earth System Sciences, 2000
Variations in sodium and chloride in atmospheric inputs (rainfall and mist), stream runoff and groundwater stores are documented for the upper Severn River (Afon Hafren and Afon Hore catchments), Plynlimon, mid-Wales.
C. Neal, C. Neal, J. W. Kirchner
doaj  

FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

open access: yesAgricultura, 2018
Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation.
Elisabeta Botez   +3 more
doaj   +1 more source

Dietary requirements of sodium and chloride for slow-growing broiler breeds during finisher phase of production

open access: yesJournal of Applied Poultry Research, 2022
SUMMARY: The experiment was conducted to estimate dietary requirements of sodium and chloride for Lingnan yellow chickens from 43 to 63 days of age. A total of 750 broiler males were randomly divided into 5 treatments, and each had 6 replicates with 25 ...
H. Yu   +7 more
doaj   +1 more source

Cystic fibrosis: model of pathogenesis based on the apical membrane potential [PDF]

open access: yesMedicinski Glasnik, 2015
A simple model of cystic fibrosis (CF) is proposed, based on the apical membrane (ApM) potential. The ApM of epithelial cells is highly permeable to sodium and activation of CFTRs makes it permeable to chloride.
Beatrica Kurbel   +2 more
doaj  

Dietary reference values for chloride

open access: yesEFSA Journal, 2019
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) has derived dietary reference values (DRVs) for chloride.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA)   +21 more
doaj   +1 more source

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