The effect of saline water on kidney tubular function and electrolyte excretion in sheep

1963 ◽  
Vol 14 (4) ◽  
pp. 518 ◽  
Author(s):  
BJ Potter
Keyword(s):  
Sodium Chloride ◽  
Saline Water ◽  
Salt Content ◽  
Free Water ◽  
Sodium Content ◽  
Consistent Difference ◽  
Renal Tubules ◽  
Urinary Ph ◽  
Osmotic Concentration ◽  
Low Salt

The function of the kidney tubules of sheep which, for periods of 6 months or more, have been confined solely to saline water (1.3% sodium chloride) for drinking, has been compared with that of sheep on identical fodder but receiving drinking water with a low salt content (rain-water). As no consistent difference was observed between the maximal rates of excretion and reabsorption in the kidneys of the two groups, it is probable that prolonged ingestion of sodium chloride by the sheep does not induce an increase in the number of active tubules in its kidneys. The sodium content of the plasma remained unchanged, but slight increases in potassium and chloride were observed in the plasma of those sheep confined to saline water. Urinary excretion of sodium and chloride was greatly increased, and potassium to a lesser extent. Reabsorption of each of these electrolytes, after filtration at the glomerulus, was found to be reduced during transit through the renal tubules. In the sheep which drank saline water, urinary pH was increased and osmolarity reduced. Clearance of total free water, however, was negative, and the osmotic concentration of body fluids was maintained by the production and excretion of urine which was hyperosmotic with blood plasma. The findings illuminate the manner in which renal adjustments assist the sheep to tolerate water relatively high in salt.

scholarly journals Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 114
Author(s):  
Francis Muchaamba ◽  
Helena Stoffers ◽  
Ralf Blase ◽  
Ueli von Ah ◽  
Taurai Tasara
Keyword(s):  
Starter Culture ◽  
Salt Content ◽  
Meat Products ◽  
Sodium Content ◽  
High Salt ◽  
Product Characteristics ◽  
Potassium Lactate ◽  
Nacl Concentration ◽  
Low Salt ◽  
Culture Growth

Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance comparisons showed that four food-derived Listeria innocua isolates were suitable as biologically safe Listeria monocytogenes surrogates. Effects of the high salt (4% NaCl) concentration applied in standard salami recipes and a low salt (2.8% NaCl) plus KL (1.6%) combination on product characteristics and growth of contaminating Listeria and starter culture were compared. Simulated salami-ripening conditions applied in meat simulation broth and beef showed that the low salt plus KL combination retained similar to superior anti-Listeria activity compared to the high salt concentration treatment. Salami challenge tests showed that the low NaCl plus KL combination had comparable anti-Listeria activity as the high NaCl concentration during ripening and storage. No significant differences were detected in starter culture growth profiles and product characteristics between the high NaCl and low NaCl plus KL combination treated salami. In conclusion, KL replacement enabled a 30% NaCl reduction without compromising the product quality and antimicrobial benefits of high NaCl concentration inclusion.

scholarly journals COVID-19 and PM2.5 Sodium Chloride content

2020 ◽  
Author(s):  
Yves Muscat Baron
Keyword(s):  
Sodium Chloride ◽  
Salt Content ◽  
Chloride Ion ◽  
Chloride Content ◽  
Infection Rates ◽  
Coastal Cities ◽  
Increased Risk ◽  
Low Salt ◽  
Airborne Pollutant ◽  
Maximum Minimum

Abstract INTRODUCTION: Following national lockdown instituting physical distancing, COVID-19 infection and mortality decreased in most countries. Simultaneously due to diminished economic and human activity, the atmospheric levels of PM2.5, an important airborne pollutant, decreased significantly. COVID-19 has been found adherent to PM2.5. PM2.5 has various components including sodium chloride which determines the amount of PM2.5 salt-derived water content. Atmospheric salt content in part determines the sodium chloride content and the consequential hygroscopicity of PM2.5. COVID-19 possesses a C-terminal protein which is hydrophobic.METHOD: The sodium chloride content of the PM2.5 species was assessed in two groups of cities. Cities were chosen as opposed to countries, because substantial regional differences in infection rates were noted between inland and coastal cities. These cities were differentiated by the rate COVID-19 infection and consequent mortality. Atmospheric salt content was obtained from research that assessed chloride ion wet deposition, a proxy for airborne salinity. The salt content of the relevant PM2.5 species was obtained from publications from the various cities assessed.RESULTS: Cities with high COVID-19 infection rates had PM2.5 species with significantly lower salt content than the cities with low Covid-17 infection. The PM2.5 salt content in the cities with elevated COVID-19 rates was 0.196µg/m3 SD 0.05µg/m3, while cities with low COVID-19 rates had a PM2.5 salt content of 0.81µg/m3 SD 0.32µg/m3 (p<0.0001).There was a significant correlation between atmospheric salinity and the salt content of PM2.5. PM2.5 salt content correlated with minimum atmospheric salinity (R=0.53, p < 0.01) and maximum atmospheric salinity (R=0.64, p <0.002). There appears to be an inverse relationship between COVID-19 infection and atmospheric salt content levels. Cities that were spared high COVID-19 infection rates, have higher maximum/minimum atmospheric salinity content levels (216-1080 mgCl/m2/day) compared to sodium chloride levels noted in cities with high COVID-19 rates of infection (40-125. mgCl/m2/day) (p<0.005).CONCLUSION: PM2.5 with low salt content, in the presence of low ambient salinity may be linked to an increased risk of COVID-19 infection in the population.

Influence of the concentration and volume of saline water on the food intake of sheep, and on their excretion of sodium and water in urine and faeces

1973 ◽  
Vol 24 (2) ◽  
pp. 245 ◽  
Author(s):  
AD Wilson ◽  
ML Dudzinski
Keyword(s):  
Drinking Water ◽  
Sodium Chloride ◽  
Food Intake ◽  
Fresh Water ◽  
Dry Matter ◽  
Saline Water ◽  
Sodium Content ◽  
Merino Sheep ◽  
C 50 ◽  
Sodium And Potassium

The intake of food and the excretion of urine and faeces by 15 Merino sheep were recorded while they were given fixed volumes of fresh or saline (1 -5 and 2.0% sodium chloride) drinking water. The food intakes of the sheep increased as the volumes of either fresh or saline water were increased from 0.5 to 6.0 l/day. The addition of sodium chloride to the water decreased the food intake, but the decrease was restored by an increase in the volume of water given of c. 50 % for 1.5 % sodium chloride, and c. 100% for 2.0% sodium chloride. However, on 2.0% sodium chloride, no further increase in the intake of food occurred with volumes above 3.0 l/day, and maximum intakes were only 6045% of the maximum intakes on fresh water. When the lower volumes of saline water were given, the amount of food eaten for a given volume of water was decreased at higher temperatures and slightly decreased by a higher potassium content of the diet. High volumes (4.0-6.0 l/day) of 2.0% sodium chloride depressed food intake when the ration was oaten chaff, but not when it was lucerne chaff. The increased intake of sodium arising from the addition of sodium chloride to the water was excreted in the urine, and there was no change in the sodium content of the faeces. The concentrations of sodium and potassium in the urine declined as the amount to be excreted was increased. The volume of urine excreted was related to the amount of sodium and potassium to be excreted, while the amount of water lost in the faeces was related to the quantity of faecal dry matter excreted and the type of diet.

scholarly journals Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures

2002 ◽  
Vol 11 (3) ◽  
pp. 199-207 ◽  
Author(s):  
M. RUUSUNEN ◽  
M. NIEMISTÖ ◽  
E. PUOLANNE
Keyword(s):  
Sodium Phosphate ◽  
Salt Content ◽  
Meat Products ◽  
Potassium Phosphate ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Cooked Ham ◽  
Low Salt ◽  
Cooked Meat ◽  
Cooked Meat Products

In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recipes 3 and 4, 0.63 g Na/100 g. The salt content in formulation 2 was the same as in formulation 3, namely 1.2% NaCl, but the sodium content in the former was lower. In the cooked hams of recipes 1 and 2, the salt content was 1.4%, and in recipes 3 and 4, 1.8%. Sodium phosphate was used in recipes 1 and 3, and potassium phosphate in recipes 2 and 4. Very low-salt (i.e. 1.0-1.4% NaCl) meat products can be prepared providing that phosphates are added. Further reduction of sodium content in low-salt meat products is possible by replacing sodium phosphate with potassium phosphate. The extent of sodium reduction depends on the phosphates used and their sodium content, being equivalent to a sodium content of 0.2% NaCl or more. The replacement resulted in no adverse effects. Alkaline phosphates are also recommended in very low-salt products to minimize risk of purge.

Consumer preferences for low-salt foods - a Danish case study based on a comprehensive supermarket intervention

2021 ◽  
pp. 1-26
Author(s):  
Sigrid Denver ◽  
Tove Christensen ◽  
Jonas Nordström
Keyword(s):  
Consumer Preferences ◽  
Salt Content ◽  
Dietary Advice ◽  
Scanner Data ◽  
Statistical Regression ◽  
Salt Consumption ◽  
Dietary Choices ◽  
Low Salt ◽  
Reduced Salt

Abstract Objective: The objective is to analyze Danish consumers’ attitudes to buying food with reduced salt content. Design: The study is based on a comprehensive store intervention that included 114 stores belonging to the same supermarket chain. Three different salt claims were tested for eight weeks on six test products within the categories bread, cornflakes and frozen pizzas. Scanner data were supplemented with 134 brief interviews with consumers in nine selected stores. Setting: Stores spread across Denmark. Participants: Consumers who buy food in the stores. Results: Statistical regression analyses of the scanner data indicated that none of the three claims significantly affected demand for any of the test products. The interviews confirmed that many consumers were more focused on other elements of the official dietary advice than reduced salt consumption, such as eating plenty of vegetables, choosing products with whole grains and reducing their intake of sugar and fat. Conclusions: Overall, both the scanner data and the interviews pointed in the same direction, toward the conclusion that salt content is often a secondary factor when Danish consumers make dietary choices.

The effect of dehydration and rehydration on salt loss in the second-stage larvae of Anguina tritici

Parasitology ◽  
1981 ◽  
Vol 82 (3) ◽  
pp. 411-419 ◽  
Author(s):  
C. Womersley
Keyword(s):  
Salt Content ◽  
Atomic Absorption Spectrophotometry ◽  
Sodium Content ◽  
Sodium Potassium ◽  
X Ray ◽  
Second Stage ◽  
Absorption Spectrophotometry ◽  
Nematode Cuticle ◽  
Calcium Loss ◽  
Potassium Magnesium

SUMMARYThe effect of repeated dehydration and hydration on the salt content of 2nd-stage larvae of Anguina tritici was studied. The sodium, potassium, magnesium and calcium contents of the larvae after subjection to varying periods of desiccation and rehydration were determined with atomic absorption spectrophotometry and flame photometry. External cation concentrations on the cuticle of the head, middle body and tail regions were determined semi-quantitatively with scanning electron microscopy in conjunction with X-ray analysis (EDAX). Salt concentrations decreased with each dehydration/rehydration cycle. The greatest loss occurred on revival from the first desiccation period. The results indicated that A. tritici was incapable of regulating it's internal sodium content during revival, but suggested a limited ability to control potassium, magnesium and calcium loss. Salt loss through the nematode cuticle was restricted to potassium and calcium during desiccation. The salt losses encountered are discussed in relation to nematode osmoregulation and to the survival of the nematode in the anhydrobiotic state.

The effect of external salinity on drinking rate and rectal secretion in the larvae of the saline-water mosquito Aedes taeniorhynchus

1977 ◽  
Vol 66 (1) ◽  
pp. 97-110
Author(s):  
T. J. Bradley ◽  
J. E. Phillips
Keyword(s):  
Sea Water ◽  
External Medium ◽  
Narrow Range ◽  
Saline Water ◽  
Fluid Secretion ◽  
Osmotic Concentration ◽  
Drinking Rate ◽  
Aedes Taeniorhynchus ◽  
External Salinity ◽  
Kinetics Of

1. The drinking rate of the saline-water mosquito larva Aedes taeniorhyncus (100 nl.mg-1.h-1) is unaffected by the salinity of the external medium, but is directly proportional to the surface area of the animal. 2. Haemolymph Na+, Mg2+, K+, Cl-, SO42- and osmotic concentrations were measured in larvae adapted to 10%, 100% and 200% seawater and were found to be regulated within a narrow range. 3. With the exception of potassium, ionic concentrations in rectal secretion were found to increase with increasing concentrations of the sea water in which larvae were reared. 4. The osmotic concentration of rectal secretion was unaffected by changes in haemolymph osmotic concentration but did rise when sodium or chloride concentrations of the haemolymph were increased. High levels of these ions also stimulated the rate of fluid secretion. 5. Transport of chloride and sodium by the rectum exhibits the kinetics of allosteric rather than classical enzymes.

Regulation of rectal secretion in saline-water mosquito larvae living in waters of diverse ionic composition

1977 ◽  
Vol 66 (1) ◽  
pp. 83-96 ◽  
Author(s):  
T. J. Bradley ◽  
J. E. Philips
Keyword(s):  
Chemical Composition ◽  
External Medium ◽  
Saline Water ◽  
Ionic Composition ◽  
Malpighian Tubules ◽  
Fluid Composition ◽  
Mosquito Larvae ◽  
Major Site ◽  
Osmotic Concentration ◽  
Anal Papillae

1. Larvae of the saline-water mosquito Aedes campestris were adapted to three waters, all having an osmotic concentration of 700 mOsm, but differing in ionic rations. The (Na+Mg) SO4 medium was much moretoxic than the NAHCO3 or the NaCl media. 2. Ionic and osmotic concentrations of haemolymph and rectal secretion were measured in larvae adapted to all three media. The ratio of ionic concentrations in the rectal secretion reflected those in the external medium to which the larvae had been adapted, with the exception of SO42-, which was possibly replaced by HCO3-in the secretion. These differences in rectal fluid composition persisted even though all ligated recta were bathed in the same artificial haemolymph. 3. The Malpighian tubules were found to be the major site of SO42- excretion. In media containing high levels of NA+, Mg2+, K+, Cl- and HCO3-, the rectum secreted a hyperosmotic fluid containing these ions at concentrations several times greater than those found in the haemolymph. 4. These data provide the basis for speculation on the functioning of anal papillae in waters of diverse chemical composition.

DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION

Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 103-107
Author(s):  
Ekaterina Konopleva ◽  
Liubov Abramova ◽  
Valeria Gershunskaya ◽  
Maksim Arnautov
Keyword(s):  
Citric Acid ◽  
Nitrogen Content ◽  
Salt Content ◽  
Amino Nitrogen ◽  
Sodium Content ◽  
Pacific Herring ◽  
Children's Nutrition ◽  
Reduced Salt ◽  
Potassium Magnesium ◽  
Organoleptic Parameters

The aim of the work was to develop the parameters of the process of salting Pacific herring fillet with a reduced salt content, intended for children’s nutrition. For salting, food salt with a reduced sodium content, enriched with potassium, magnesium, was used. Based on the conducted studies, a rational formulation of the salting mixture was selected, consisting of 5 % salt with a reduced sodium content, 4% sugar, 0.35-0.50% citric acid. It was found that carrying out the salting process for 72-96 hours provides a low-salted fillet with a salt content of 3.5% with high organoleptic parameters, which are determined by the amino nitrogen content of 110-130 mg/100 g of the product and the buffering capacities of 40-45 degrees.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

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