Food seasoning-derived gel polymer electrolyte and pulse-plasma exfoliated graphene nanosheet electrodes for symmetrical solid-state supercapacitors

The symmetrical solid-state supercapacitors using graphene nanosheet electrodes and table salt-derived green gel polymer electrolyte which provide a stable energy storage device, and good electrochemical capability are introduced.

Relationship of blood pressure status, dietary factors and serum electrolytes of in-school adolescents in Ilishan-Remo, Ogun State, Nigeria

Background: Globally, rising blood pressure is of public health concern as it is a major cause of cardiovascular diseases (CVDs), and preventable death. This study accessed the relationship of blood pressure status, dietary factors and serum electrolytes among in-school adolescents in Ilishan-Remo, Ogun State, Nigeria. Methods: A cross-sectional survey of 488 secondary school students (aged 10–19 years). Blood pressures were assessed using auscultatory method and questionnaires were used to obtain food frequency and 24-hour dietary recall data. Blood samples from volunteers were used for serum sodium and potassium assays. Results: The mean systolic blood pressure (SBP) increased with age, irrespective of gender. The prevalence of elevated blood pressure and hypertension among participants were 19.3% and 10.5%, respectively, with males and females having similar pattern. Dietary factors like addition of table salt to already prepared foods, higher intake of eggs, and lower intake of vegetables were associated with the development of elevated blood pressure among the adolescents. The estimated mean dietary intakes (mg/person/day) of sodium and potassium were 2289±938.7 and 1321±603.8, respectively, with majorityconsuming far higher (for sodium – 80%) or far below (for potassium – 95%) recommendations. The mean serum sodium (138.0±18.3 mmolL-1) and potassium (3.06±1.1 mmolL-1) were similar across genders. A significant (p<0.05) negative relationship exists between serum potassium and SBP. Conclusions: The blood pressure status of the adolescents studied are of great concern and are somewhat negatively influenced by poor dietary and lifestyle practices. They require prompt intervention to slow down the development of CVDs in the future. Keywords: Adolescents; dietary patterns; hypertension; table salt.

SODIUM CHLORIDE (SALT) ITS ROLE AND USE IN ANCIENT IRAQ

Mineral Salts are One of the Most important Non-Metallic Chemicals that were widely available in ancient Iraq, and due to its many Uses in life Matters and for industrial purposes, it was Allocated in the Study of a Type of these Salts, which is Sodium Chloride salt (Table Salt), as there were Several Types, including: - Calcium Sulfate Sodium Silicate, Sodium Carbonate and Potassium Nitrate Because of the Importance of Sodium Chloride (salt) in Ancient Iraq and the lack of Studies that Dealt with it, we Chose it as a Subject for our Study, and we Relied on Many Arab, Translated and Foreign Sources, the most important of which are: -Levy, Martin, 1980 , Chemistry and Chemical Technology, translated by: Al-Mayahi and others, Dar Al-Rashid. - Potts ,D.,1987,'' ON Salt and salting gathering in Ancient Mesopotamia ''(JESHO), vol.27‎.

TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

Beyond Archaea: The Table Salt Bacteriome

Commercial table salt is a condiment with food preservative properties by decreasing water activity and increasing osmotic pressure. Salt is also a source of halophilic bacteria and archaea. In the present research, the diversity of halotolerant and halophilic microorganisms was studied in six commercial table salts by culture-dependent and culture-independent techniques. Three table salts were obtained from marine origins: Atlantic Ocean, Mediterranean (Ibiza Island), and Odiel marshes (supermarket marine salt). Other salts supplemented with mineral and nutritional ingredients were also used: Himalayan pink, Hawaiian black, and one with dried vegetables known as Viking salt. The results of 16S rRNA gene sequencing reveal that the salts from marine origins display a similar archaeal taxonomy, but with significant variations among genera. Archaeal taxa Halorubrum, Halobacterium, Hallobellus, Natronomonas, Haloplanus, Halonotius, Halomarina, and Haloarcula were prevalent in those three marine salts. Furthermore, the most abundant archaeal genera present in all salts were Natronomonas, Halolamina, Halonotius, Halapricum, Halobacterium, Haloarcula, and uncultured Halobacterales. Sulfitobacter sp. was the most frequent bacteria, represented almost in all salts. Other genera such as Bacillus, Enterococcus, and Flavobacterium were the most frequent taxa in the Viking, Himalayan pink, and black salts, respectively. Interestingly, the genus Salinibacter was detected only in marine-originated salts. A collection of 76 halotolerant and halophilic bacterial and haloarchaeal species was set by culturing on different media with a broad range of salinity and nutrient composition. Comparing the results of 16S rRNA gene metataxonomic and culturomics revealed that culturable bacteria Acinetobacter, Aquibacillus, Bacillus, Brevundimonas, Fictibacillus, Gracilibacillus, Halobacillus, Micrococcus, Oceanobacillus, Salibacterium, Salinibacter, Terribacillus, Thalassobacillus, and also Archaea Haloarcula, Halobacterium, and Halorubrum were identified at least in one sample by both methods. Our results show that salts from marine origins are dominated by Archaea, whereas salts from other sources or salt supplemented with ingredients are dominated by bacteria.

High blood pressure

High blood pressure prof. J. Pal (Die rztliche Praxis, No. 6, 1929) divides into two main forms: acute and permanent; The first is arterial spasm, and the second is the hypertensive setting of the muscle cells of the arterial wall ("Die hypertonische Einstellung der Muskelzellen der Arterienwand"), in which the prearterioles and arterioles are in a tense state, functionally giving rise to blood pressure. Recent research by the author has established the fallacy of the existing opinion that any persistently high blood pressure is the result of renal tissue disease. The author distinguishes primary or essential or genuinic hypertension, which, however, can lead to a shriveled kidney. Therapeutically, acute increases in blood pressure are most effectively eliminated by chloral hydrate, heat and bloodletting, and in angina pectoris - atropine, papaverine, nitrites. The author recommends treating constant increases in blood pressure with theobromine and its various combinations, bearing in mind that theobromine dilates the vessels of the heart, kidneys and brain. Balneotherapy measures are often psychogenically beneficial. The food of such patients should be poor in purines and table salt.

Table salt and added free sugar as nutrient “targets” in preventive dietetics in essential hypertension and associated diseases (literature review)

A review of foreign and native sources of literature from scientometric databases provides data on the harmful and beneficial properties of such well-known nutrients as table salt and sugar in essential hypertension and associated diseases, primarily in abdominal obesity and diabetes mellitus. The historical aspects of obtaining these nutrients, their participation in the pathogenesis of hypertension, the physiology of sodium and glucose metabolism are considered; the evidence base for prospective epidemiological studies is provided; the negative impact of these products on the intestinal microbiota, alarming statistics of salt and added free sugar abuse in population of different countries, social, economic and medical aspects of excess salt and sugar as risk factors for chronic non-communicable diseases emergence and progression of arterial hypertension are noted. The methods for assessing their amount in food, approaches to inhibiting salt and sugar-rich food abuse are given; the attention on the materials of the WHO, European, American, and Ukrainian guidelines on the safe amount of both nutrients is focused. The paper gives advice on rational nutrition of patients and options for modern diets, first of all, a low-salt DASH diet (Dietary Approaches to Stop Hypertension) from the standpoint of salt and sugar limiting.