Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 6

sodium Related Abstracts

6 Na Promoted Ni/γ-Al2O3 Catalysts Prepared by Solution Combustion Method for Syngas Methanation

Authors: Yan Zeng, Hongfang Ma, Haitao Zhang, Weiyong Ying

Abstract:

Ni-based catalysts with different amounts of Na as promoter from 2 to 6 wt % were prepared by solution combustion method. The catalytic activity was investigated in syngas methanation reaction. Carbon oxides conversion and methane selectivity are greatly influenced by sodium loading. Adding 2 wt% Na remarkably improves catalytic activity and long-term stability, attributed to its smaller mean NiO particle size, better distribution, and milder metal-support interaction. However, excess addition of Na results in deactivation distinctly due to the blockage of active sites.

Keywords: nickel catalysts, syngas methanation, sodium, solution combustion method

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5 The Determination of Sodium/Potassium Ion Ratio in Selected Edible Leafy Vegetables in North-Eastern Nigeria

Authors: Raymond D. Uzoh, Philip K. Shallsuku, Christopher S. Vaachia

Abstract:

Selected edible leafy vegetables from North-eastern Nigeria were analysed for their sodium and potassium content in mg/100 g and the ratio Na+/K+ worked out. From experimental results, Venonia amydalina (bitter leaf) contained 150 mg (0.15 g) of sodium and 20500 mg (20.5 g) potassium with a ratio of 0.007, Brassica oleracea var capitata (cabbage) contained 300 mg (0.3 g) of sodium and 19000 mg (19 g) of potassium with a ration of 0.012. Others are Telfairia occidentalis (fluted pumpkin) with 400 mg (0.45 g) of sodium and 19500 mg (19.5 g) of potassium with a ratio of 0.020; Hibiscus sabdriffa (sorrel) has 200 mg (0.2 g) of sodium and 600 mg (0.6 g) of potassium with a ratio of 0.300; and Amarantus caudatus (spinach) contained 450 mg (0.45 g) of sodium and 23000 mg (23 g) of potassium with a ratio of 0.020. The presence of sodium and potassium in foods has become increasingly important as recent studies and dietary information gathered in this research has shown that sodium intake is not the sole consideration in elevated blood pressure but its considered as a ratio Na+/K+ fixed at 0.6. This ratio has been found to be a more important factor, suggesting that our diet should contain 67 % more potassium than sodium.

Keywords: diet, Vegetables, Blood Pressure, Foods, potassium, sodium

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4 The Consumption of Sodium and Fat from Processed Foods

Authors: Pil Kyoo Jo, Jee Young Kim, Yu Jin Oh, Sohyun Park, Young Ha Joo, Hye Suk Kim, Semi Kang

Abstract:

When convenience drives daily food choices, the increased consumption of processed foods may be associated with the increased intakes of sodium and fat and further with the onset of chronic diseases. The purpose of this study was to investigate the levels of sodium, saturated fat, and calories intakes through processed foods and the dietary patterns among adult populations in South Korea. We used the nationally representative data from the 5th Korea National Health and Nutrition Examination Survey (KNHANES, 2010-2012) and a cross-sectional survey on the eating behaviors among university students(N=893, 380 men, 513 women) aged from 20 to 24 years. Results showed that South Koreans consumed 43.5% of their total food consumption from processed foods. The 24-hour recalls data showed that 77% of sodium, 60% of fats, 59% of saturated fat, and 44% of calories were consumed from processed food. The intake of processed foods increased by 1.7% in average since 2008 annually. Only 33% of processed food that respondents consumed had nutrition labeling. The data from university students showed that students selected processed foods in convenience store when eating alone compared to eating with someone else. Given the convenience and lack of time, more people will consume processed foods and it may impact their overall dietary intake and further their health. In order to help people to make healthier food choices, regulations and policies to reduce the potentially unhealthy nutrients of processed foods should be strengthened. This research was supported by the National Research Foundation of Korea for 2011 Korea-Japan Basic Scientific Cooperation Program. This work was supported by the Ministry of Education of the Republic of Korea and the National Research Foundation of Korea (NRF-2015S1A5B6037369).

Keywords: fat, Processed Foods, sodium, diet trends

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3 Prescription of Maintenance Fluids in the Emergency Department

Authors: Adrian Craig, Jonathan Easaw, Rose Jordan, Ben Hall

Abstract:

The prescription of intravenous fluids is a fundamental component of inpatient management, but it is one which usually lacks thought. Fluids are a drug, which like any other can cause harm when prescribed inappropriately or wrongly. However, it is well recognised that it is poorly done, especially in the acute portals. The National Institute for Health and Care Excellence (NICE) recommends 1mmol/kg of potassium, sodium, and chloride per day. With various options of fluids, clinicians tend to face difficulty in choosing the most appropriate maintenance fluid, and there is a reluctance to prescribe potassium as part of an intravenous maintenance fluid regime. The aim was to prospectively audit the prescription of the first bag of intravenous maintenance fluids, the use of urea and electrolytes results to guide the choice of fluid and the use of fluid prescription charts, in a busy emergency department of a major trauma centre in Stoke-on-Trent, United Kingdom. This was undertaken over a week in early November 2016. Of those prescribed maintenance fluid only 8.9% were prescribed a fluid which was most appropriate for their daily electrolyte requirements. This audit has helped to highlight further the issues that are faced in busy Emergency Departments within hospitals that are stretched and lack capacity for prompt transfer to a ward. It has supported the findings of NICE, that emergency admission portals such as Emergency Departments poorly prescribed intravenous fluid therapy. The findings have enabled simple steps to be taken to educate clinicians about their fluid of choice. This has included: posters to remind clinicians to consider the urea and electrolyte values before prescription, suggesting the inclusion of a suggested intravenous fluid of choice in the prescription chart of the trust and the inclusion of a session within the introduction programme revising intravenous fluid therapy and daily electrolyte requirements. Moving forward, once the interventions have been implemented then, the data will be reaudited in six months to note any improvement in maintenance fluid choice. Alongside this, an audit of the rate of intravenous maintenance fluid therapy would be proposed to further increase patient safety by avoiding unintentional fluid overload which may cause unnecessary harm to patients within the hospital. In conclusion, prescription of maintenance fluid therapy was poor within the Emergency Department, and there is a great deal of opportunity for improvement. Therefore, the measures listed above will be implemented and the data reaudited.

Keywords: Trauma, Emergency Medicine, Electrolyte, Maintenance, Fluid, Emergency Department, Major trauma, intravenous, potassium, sodium, chloride, fluid therapy

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2 Combustion Analysis of Suspended Sodium Droplet

Authors: T. Watanabe

Abstract:

Combustion analysis of suspended sodium droplet is performed by solving numerically the Navier-Stokes equations and the energy conservation equations. The combustion model consists of the pre-ignition and post-ignition models. The reaction rate for the pre-ignition model is based on the chemical kinetics, while that for the post-ignition model is based on the mass transfer rate of oxygen. The calculated droplet temperature is shown to be in good agreement with the existing experimental data. The temperature field in and around the droplet is obtained as well as the droplet shape variation, and the present numerical model is confirmed to be effective for the combustion analysis.

Keywords: Analysis, Combustion, droplet, sodium

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1 Effects of Plant Growth Promoting Microbes and Mycorrhizal Fungi on Wheat Growth in the Saline Soil

Authors: Ahmed Elgharably, Nivien Nafady

Abstract:

Arbuscular mycorrhizal fungi (AMF) and plant growth promoting microbes (PGPM) can promote plant growth under saline conditions. This study investigated how AMF and PGPM affected the growth and grain yield of wheat at different soil salinity levels (0, 75 and 150 mM NaCl). AMF colonization percentage, grain yield and dry weights and lengths of shoot and root, N, P K, Na, malondialdehyde, chlorophyll and proline contents and shoot relative permeability were determined. Salinity reduced NPK uptake and malondialdehyde and chlorophyll contents, and increased shoot Na concentration, relative permeability, and proline content, and thus declined plant growth. PGPM inoculation enhanced AMF colonization, P uptake, and K/Na ratio, but alone had no significant effect on plant growth and grain yield. AMF inoculation significantly enhanced NPK uptake, increased chlorophyll content and decreased shoot relative permeability, proline and Na contents, and thus promoted the plant growth. The inoculation of PGPM significantly enhanced the positive effects of AMF in controlling Na uptake and in increasing chlorophyll and NPK contents. Compared to AMF inoculation alone, dual inoculation with AMF and PGPM resulted in approximately 10, 25 and 25% higher grain yield at 0, 75 and 150 mM NaCl, respectively. The results provide that PGPM inoculation can maximize the effects of AMF inoculation in alleviating the deleterious effects of NaCl salts on wheat growth.

Keywords: Wheat, Salinity, sodium, mycorrhizal fungi

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