696. The chemical composition of the colostrum and milk of the ewe

1958 ◽  
Vol 25 (1) ◽  
pp. 70-74 ◽  
Author(s):  
Dawn R. Perrin
Keyword(s):  
Chemical Composition ◽  
Mineral Content ◽  
High Protein ◽  
Sodium Potassium ◽  
Milk Samples ◽  
Calcium Magnesium ◽  
Very High ◽  
Mineral Constituents

1. The composition of the milk of six low-plane and six high-plane ewes has been studied. Definite lactational trends have been observed for all the major constituents.2. For all the ewes the initial colostrum was characterized by very high protein and fat contents and by low lactose content.3. Analyses of the mineral constituents—calcium, magnesium, sodium, potassium, phosphorus, and chloride—are reported covering the whole lactation of twelve sheep. The colostrum of the low-plane animals was higher in total mineral content than that of the high-plane animals.The author wishes to thank Mr L. J. Lambourne for providing the milk samples and Mr J. E. Allen for the spectographic analyses.

577. The chemical composition of the colostrum and milk of the sow

1955 ◽  
Vol 22 (1) ◽  
pp. 103-107 ◽  
Author(s):  
Dawn R. Perrin
Keyword(s):  
Chemical Composition ◽  
Fat Content ◽  
Ash Content ◽  
High Protein ◽  
Calcium Magnesium ◽  
Calcium And Phosphorus ◽  
Very High ◽  
Mineral Constituents

1. Detailed analyses for the major constituents of the colostrum and milk of four sows are reported. In all cases the initial colostrum is characterized by a very high protein, and a low lactose and fat content. As with the colostrum of other species, the transition to milk occurs progressively during the course of about 4–7 days.2. Analyses for mineral constituents, calcium, magnesium, phosphorus and chloride are reported on a range of samples covering the whole lactation of two sows. In contrast to the ash of the colostrum of most other species, the ash of the colostrum of the sow is lower than that of normal milk, and as lactation is established there is a rise in the total ash content, and in its main constituents, calcium and phosphorus.

scholarly journals Nutritional factors in milk from Brazilian mothers delivering small for gestational age neonates

1993 ◽  
Vol 27 (6) ◽  
pp. 455-462 ◽  
Author(s):  
Anete S. Grumach ◽  
Solange E.I. Jerônimo ◽  
Marcia Hage ◽  
Magda M.S. Carneiro-Sampaio
Keyword(s):  
Breast Milk ◽  
Low Birthweight ◽  
Total Proteins ◽  
Sodium Potassium ◽  
Nutritional Factors ◽  
High Sodium ◽  
Milk Samples ◽  
Calcium Magnesium ◽  
Preterm Babies ◽  
Calcium And Magnesium

The composition of breast milk from brazilian mothers delivering low birthweight infants and its adequacy as a source of nutrients for this group has not yet been fully elucidated. A total of 209 milk samples from 66 women were analysed. The mothers were divided into three groups: G1, mothers delivering term babies of low birthweight (TSGA, n=16); G2, mothers delivering preterm babies of appropriate birthweight (PTAGA, n=20); G3, mothers delivering term babies of appropriate birthweight (TAGA, n=30). The following factors were analysed: osmolarity, total proteins and protein fractions, creamatocrit, sodium, potassium, calcium and magnesium. Milk samples were collected 48 h and 7, 15, 30 and 60 days after delivery. The groups did not differ significantly in terms of osmolarity, total proteins and fractions, creamatocrit, calcium, magnesium or potassium throughout the study period. Sodium levels were higher in all samples from mothers of TSGA infants and in samples from mothers of PTAGA infants on the 7th, 15th and 30th days than in milk from the TAGA group. The authors consider the needs of the low birthweight and TAGA infants and that these high sodium levels may be necessary for growth of low birthweight infants.

A study of the composition of Clun Forest ewe's milk. II. Mineral constituents

1966 ◽  
Vol 67 (1) ◽  
pp. 77-80 ◽  
Author(s):  
W. M. Ashton ◽  
I. M. Yousef
Keyword(s):  
Trace Elements ◽  
Statistical Analysis ◽  
Significant Variation ◽  
Mineral Content ◽  
Major Elements ◽  
Lactation Period ◽  
Average Composition ◽  
Sodium Potassium ◽  
Ewe's Milk ◽  
Mineral Constituents

1. This paper provides further information on the mineral content of the milk of Clun Forest ewes, particularly those elements not dealt with in a previous paper, namely, magnesium, sodium, potassium, and certain trace elements.2. The average composition was as follows: calcium 0.200, magnesium 0.0147, sodium 0.046, potassium 0.168, phosphorus 0.140 and chlorine 0.076%; copper 0.22, iron 0.77, manganese 0.07 and aluminium 1.7 parts per million. Where possible the results are compared with those obtained by other workers for ewe's and cow's milk.3. Statistical analysis of the data showed that, with the exception of phosphorus, the content of major elements varied significantly during the lactation period. There was also a significant variation in all major elements between sheep.

Mineral constituents of the milks of some Arctic species

1969 ◽  
Vol 47 (2) ◽  
pp. 185-187 ◽  
Author(s):  
B. H. Lauer ◽  
B. E. Baker
Keyword(s):  
Beluga Whale ◽  
Sodium Potassium ◽  
Fin Whale ◽  
Arctic Species ◽  
Calcium Magnesium ◽  
Mountain Goat ◽  
Mineral Constituents

Milk was collected from the following Arctic or sub-Arctic species: Arctic wolf, husky, fin whale, beluga whale, and mountain goat. The ash obtained from each milk was analyzed for its sodium, potassium, calcium, magnesium, iron, and phosphorus contents.

scholarly journals Mineral Composition of Three Popular Wild Mushrooms from Poland

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3588
Author(s):  
Michalina Gałgowska ◽  
Renata Pietrzak-Fiećko
Keyword(s):  
Mineral Content ◽  
Absorption Spectrometry ◽  
Wild Mushrooms ◽  
Sodium Potassium ◽  
Flame Atomic Absorption ◽  
Copper Manganese ◽  
North Eastern ◽  
Calcium Magnesium ◽  
Copper Zinc ◽  
Sodium And Potassium

The region of Warmia and Mazury is characterized by the special diversity and richness of its natural environment, including large forest complexes, where wild mushrooms are commonly collected and consumed. This study aimed to examine the differences in mineral content (calcium, magnesium, sodium, potassium, iron, zinc, copper, manganese) of three species of mushrooms collected in north-eastern Poland. The research material consisted of dried samples of king bolete (Boletus edulis), bay bolete (Boletus badius), and chanterelle (Cantharellus cibarius) collected in the region of Warmia and Mazury. The content of the above-mentioned elements in mushroom fruit bodies was determined using the flame atomic absorption spectrometry (acetylene-air flame) and the emission technique (acetylene-air flame) for sodium and potassium. For the majority of micro- and macroelements, the studies confirmed the presence of significant differences in their content, depending on the species of fungi. The studied mushrooms cover a significant percentage of daily demand for many of the minerals. This concerns mainly copper, zinc, and potassium, although none of the species was a good source of calcium and sodium. Among the analyzed mushrooms, chanterelle is the best source of most minerals.

scholarly journals Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC

2021 ◽  
Author(s):  
Emel Yusuf ◽  
Karolina Tkacz ◽  
Igor Piotr Turkiewicz ◽  
Aneta Wojdyło ◽  
Paulina Nowicka
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Mineral Content ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Polyphenols ◽  
Sodium Potassium ◽  
Calcium Magnesium ◽  
Anti Oxidant ◽  
Calcium Iron

AbstractTwelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, and pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, and magnesium), and anti-oxidant activities (ABTS, FRAP, and ORAC). Moreover, total polyphenolics and total tetraterpenoids of colourful carrot varieties were presented. According to the study, sucrose was the dominant sugar and isocitric acid was the most common organic acid in carrot samples. In the case of mineral content, potassium, sodium, calcium, magnesium, and iron were identified, while copper was not identified in carrots. Additionally, most of the analyzed carrots were a good source of pectins (average—1.3%), except for mini-orange carrot. Purple-coloured carrot samples demonstrated the highest results for total sugar (11.2 g/100 g fm), total organic acid (2.8 g/100 g fm), total polyphenolic contents (224.4 mg/100 g fm), and anti-oxidant activities (17.1 mmol Trolox equivalents/100 g dm). In turn, the lowest results were observed in normal yellow carrot for total polyphenols (7.3 mg/100 g fm), and anti-oxidant activities (2.5 mmol Trolox equivalents/100 g dm); besides, the lowest total tetraterpenoids were determined in micro-white carrot—0.2 mg/100 g fm.

scholarly journals Influence of water cooking on mineral content of brazilian sweet potato cultivars

2020 ◽  
Vol 9 (1) ◽  
pp. e55911594
Author(s):  
Jaqueline Machado Soares ◽  
Camila Nogueira Espínola ◽  
Mirelly Marques Romeiro Santos ◽  
Valter Aragão do Nascimento ◽  
Daniel Araujo Gonçalves ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Mineral Content ◽  
Water Immersion ◽  
Potato Cultivars ◽  
Sweet Potatoes ◽  
Mineral Contents ◽  
Sodium Potassium ◽  
Influence Of Water ◽  
Calcium Magnesium ◽  
Phosphorus Iron

The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral contents, while Amorano and UGA 29 were characterized by lower contents. Water immersion cooking reduced sodium, potassium and iron contents for all Brazilian sweet potato cultivars, while Zn, Mn and Cu showed the least changes. It is concluded that cooking in water significantly reduces the mineral content of most Brazilian sweet potato cultivars.

scholarly journals Chemical composition of skeletal muscle

1969 ◽  
Vol 27 (4) ◽  
pp. 324-327 ◽  
Author(s):  
Abrão Anghihan ◽  
Francisco B. De Jorge ◽  
Julinho Aisen
Keyword(s):  
Skeletal Muscle ◽  
Chemical Composition ◽  
Tibialis Anterior ◽  
Normal Values ◽  
Sodium Potassium ◽  
Pathological Conditions ◽  
Calcium Magnesium ◽  
Anterior Deltoid ◽  
Standard Values ◽  
Neurological Conditions

The present paper aims to presents standard values for the contents of water, sodium, potassium, calcium, magnesium, phosphorus, copper and iron in muscles (tibialis anterior, deltoid and pectoralis major) in individuals without any neurological conditions. This study shall constitute the basis for the interpretation of other data, still being gathered, relating these normal values with those obtained for muscles under pathological conditions.

Chemical Composition of Peripheral Nerves

1969 ◽  
Vol 15 (12) ◽  
pp. 1230-1233
Author(s):  
Abrao Anghinah ◽  
Francisco Bastos De Jorge ◽  
Julinho Aisen
Keyword(s):  
Chemical Composition ◽  
Peripheral Nerves ◽  
Normal Values ◽  
Sodium Potassium ◽  
Neurological Condition ◽  
Pathological Conditions ◽  
Calcium Magnesium

Abstract The present paper presents normal values for the contents of water, sodium, potassium, calcium, magnesium, phosphorus, chloride, copper, and iron in peripheral nerves (tibialis, fibularis profundus, and ulnaris) in individuals without any neurological condition. This study constitutes a basis for the interpretation of other data, still being gathered, relating these normal values with those obtained for peripheral nerves under pathological conditions.

scholarly journals The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1970
Author(s):  
Anna Teter ◽  
Monika Kędzierska-Matysek ◽  
Joanna Barłowska ◽  
Jolanta Król ◽  
Aneta Brodziak ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Mineral Content ◽  
Feed Additive ◽  
Milk Samples ◽  
Holstein Friesian ◽  
Texture Parameters ◽  
Mineral Profile ◽  
Mineral Substances ◽  
Cheese Production ◽  
Friesian Cows

The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was conducted on 64 cows divided into two groups of 32 each, control (CON) and experimental (H). The group H cows received the humic mineral substances as feed additive, containing 65% humic acids, for 60 days (100 g cow/day). Milk samples were collected twice, after 30 and 60 days. After 30 days no significant changes were observed in the chemical composition, somatic cell count (SCC), mineral content (except potassium), or curd texture parameters. However, the coagulation properties improved. The milk from group H after both 30 and 60 days coagulated significantly (15%) faster on average (p < 0.05), and the curd was about 36% and 28% firmer after 30 and 60 days, respectively (p < 0.05). After 60 days there was an increase in the content of fat (by 0.27 p.p.; p = 0.041), protein (by 0.14 p.p.; p = 0.012), and casein (by 0.12 p.p.; p = 0.029). SCC decreased by 20% (p = 0.023). The curds were significantly harder and less fracturable compared to the control. Calcium and iron content increased as well. The results indicate that humic mineral substances from oxyhumolite in the diet of cows can improve the suitability of milk for cheese production.

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