Excess consumption of Lavana Rasa (Salty taste) – A cause of Amlapitta (Hyperacidity)

Amlapitta (Hyperacidity) is one of the ever growing diseases observed in society. Intake of salt in excess can lead into Amlapitta due to its Vidahi and Agneya property. Foods like cheese, chips, sauces, buttermilk, etc. contains variety of salts including common salt. The disease Amlapitta/ Amlika can be interpreted as Hyperacidity; is not separately described in Samhita, but mentioned as Lakshana (symptom) of Atiyoga (excessive intake) of Lavana Rasa. Hence an observational study was designed. Aim: To examine whether Atiyoga of Lavana Rasa (common salt) can be a Hetu (causative factor) of Amlapitta. Methodology: Study included 100 identified patients of Amlapitta; both males and females from the age group of 20-60 years suffering from Amlodgar (sour blenching) as the predominant symptom. A structured, pilot tested 6 item questionnaire was used to collect data. Statistical Analysis: Descriptive data was analyzed using number and percentage. Results: Maximum patients were from 20-29 years age group; with Kapha-Pittaja Prakruti (77.78 %) and Pitta-Kaphaja Prakruti (68.75%) who used to consume Lavana rasa in variety of type and in excess quantity. Family history of the disease Amlapitta showed maximum % in female patients as 31.03% whereas only 4.76% males suffered from the disease. Liking towards Lavana, Katu and Amla rasa in population was found to be 36%, 28%, 16% respectively. In causative factors of Amlapitta, Lavana Rasadhikya was noted in 62 patients whereas Vidahi Anna followed by spicy food and oily food was found in 60, 58, 56 number of patients respectively. Conclusion: From the study, it is observed that there is proneness of Amlapitta mostly in age group 20-29 years having liking towards salty, spicy and Katu Rasa. Maximum (58) female patients, with 31.03% who had family history of Amlapitta and 77.78% patients found to have Kapha-Pitta dominent Prakruti which indicate towards importance of Prakriti and family history of an individual in disease manifestation.

Management of Solid Waste Marble Powder: Improving Quality of Sodium Chloride Obtained From Sulphate Rich Lake/Subsoil Brines With Simultaneous Recovery of High Purity Gypsum and Light Basic Magnesium Carbonate

Marble industry worldwide produces large amount of non-degradable marble dust powder (MDP) waste during mining and processing stages. MDP mainly comprises of CaCO3 with small amounts of Mg, Fe or Si in various forms. In India, mainly in Rajasthan state, marble is quarried in huge amounts and MDP thus produced is collected improperly and dumped at any abandoned land or identified disposal sites leading to several environment hazards. On the other hand, the composition of sub soil/lake brines of Rajasthan is typical in nature as it does not have much Ca2+ and Mg2+ impurities but contains higher levels of SO42-. Therefore, the common salt (NaCl) produced from such brines is contaminated with Na2SO4 (8-30 wt%) depending upon SO42- concentration in the brine. Such a salt produced is neither suitable for edible purpose nor for industrial usage. Herein, we have reacted MDP with HCl, and the resulting solution (CaCl2 and MgCl2 slurry) is used in stoichiometric ratio of Ca2+ to SO42- in brines to produce high purity NaCl and gypsum (CaSO4·2H2O) via fractional crystallization. Remaining magnesium containing solution was reacted with Na2CO3 to prepare high purity light basic magnesium carbonate hydrate. Purity of crystallized NaCl, CaSO4·2H2O and MgCO3·6H2O has been ascertained through analytical and spectral methods (TGA, FTIR, P-XRD). Field emission scanning electron microscopy (FE-SEM) was used to elucidate morphology of crystals. The method reported for improving purity of NaCl along with CaSO4·2H2O and MgCO3·6H2O production from sulphate rich brines is simple and economic, and allow management of MDP generated in huge amounts, which poses problems of disposal and creates environment hazards.

Hydrochemistry of various stages of Brine in subsoil salt-pan

Manufacture of common salt by evaporation of natural brine has been renowned from past. The southern state of Tamil nadu in India, 75% of the salt is made by solar evaporation of sea brine, 20% from subsoil brine and therefore the rest from backwater. For the manufacture of salt and its by-products by the evaporation of brine, the information of each the composition of the brine and its phase chemistry is important. Underground brine (subsoil) is considered to be the sea water cut-off from oceans and concentrated by sunlight. It contains the elements of chloride, sulphate, calcium, magnesium, sodium and potassium in higher proportion. The physical parameter of rainfall data was collected because it interferes by diluting the brine and reducing the rate of evaporation. The monitoring of the physical and chemical parameters of brine at various stages viz, source, reservoir, condenser, crystallizer and bittern of the subsoil salt-pan gives plentiful possibilities for the management of the salt-pans. The results of chemical parameters and their seasonal dissimilarities were studied for a period of one year. (Jan-Dec 2019).

Salting the Earth: Intentional Application of Common Salt to Australian Farmland during the Nineteenth Century

During the nineteenth century, common salt (NaCl) was liberally applied to Australian farmland as a manure to improve productivity and as a fungicide to prevent, or at least reduce, the impact of rust in wheat. In an age where salinity control is paramount for biodiversity and agricultural productivity alike, it is worth reflecting that during the nineteenth century salt was intentionally applied as a manure to improve soil productivity. This paper traces the origin and extent of this practice in Australia.

Effect of Supplementation of Seaweed Formulations on Haematological, Blood Biochemical Parameters and Immune Response of Crossbred Calves

Background: Seaweeds are rich in complex carbohydrates, proteins and low molecular weight nitrogenous compounds, lipids, organic minerals, vitamins and pigments. The aim of the study is to evaluate the effect of supplementation of seaweed formulations on haematological, blood biochemical parameters and immune response of crossbred calves. Methods: A total of 18 male crossbred calves (130±7.56 kg live weight) were divided into 3 groups of 6 each based on complete randomized design. Calves in control (T0) was fed on standard diet, while treatment groups: T1 and T2 were supplemented with AF-KWP or AFRD-5 at the rate of 4% of concentrate mixture with 1% calcium carbonate and 1% dicalcium phosphate replacing mineral mixture and common salt offered in T0. The experiment was conducted for a period of 240 days. Blood was collected from each calf on 0, 100 and 200 days of experimental periods. Result: Concentration of Hb, PCV and RBC count was significantly higher in T1 and T2. Supplementation of seaweed increased significantly (P less than 0.001) the lymphocytes to neutrophil ratio. Serum total protein, albumin (A), globulin (G) and A:G ratio were comparable. Humoral immune response was significantly higher (P less than 0.001) in T1 and T2. Study concluded that supplementation of seaweed formulations of T1 and T2 improved erythropoiesis, alleviate stress and increased humoral immune responses in crossbred calves and recommend as replacement to mineral mixture and common salt.

Green Preservation of Goatskin to Deplete Chloride from Tannery Wastewater

Globally, in wet-salting preservation, common salt (sodium chloride, NaCl) is generally practiced for the raw animal skin which emits a huge amount of chloride-containing wastewater affecting groundwater quality, human and plant life. Chlorides in tannery wastewater encourage salt-free or less-salt preservation methods of raw skin. In this study, an alternative salt-free ‘green method’ has been described for goatskin preservation with rapidly growing obnoxious weeds Sphagneticola trilobata leaf. The ‘green leaf paste’ was applied on the flesh side of the raw goatskin and compared with conventional wet-salting (50% NaCl) method for 28 days. Different parameters of both sample like moisture, nitrogen, hydrothermal stability, and bacterial growth were periodically assessed and compared. Shoe upper leather was produced from both preserved goatskins. After comparing with standards, the physical properties like tensile strength, elongation at break, bursting strength satisfied the standard requirements. SEM images showed no deterioration to the fiber structure of both samples. Moreover, the suggested method reduces the pollution loads: chloride, total dissolved solids, biochemical oxygen demand, and chemical oxygen demand by 98.04%, 92.9%, 90.2%, and 85.5%, respectively. The overall assessment recommends that the salt-free ‘green method’ utilizing S. trilobata leaf paste could be an attractive system over the conventional wet-salting method. Doi: 10.28991/HIJ-2021-02-02-03 Full Text: PDF

SALT-MAKING IN MESOAMERICA: PRODUCTION SITES AND TOOL ASSEMBLAGES

Common salt, or sodium chloride, has always been a strategic resource of primary importance throughout the world. In pre-Hispanic Mesoamerica, salt was used primarily for human consumption, as the native diet had little chloride or sodium, two chemical components that are indispensable for human health and nutrition. Here I discuss the traditional salt industries of Michoacán, Colima, Guerrero, the Basin of Mexico and Puebla, paying special attention to the production sites and the tool assemblages linked to salt production in these areas of Mesoamerica. This article sheds light on salt's role in the culture and history of the ancient Mesoamerican ecumene through the lens of ethnoarchaeology and ethnohistory.

Saltwater as a Disinfectant and Cleaning agent for Environmental Surfaces in the context of SARS-COV-II.

The WHO has declared the ongoing outbreak as a global public health emergency. Severe acute respiratory syndrome (SARS COV-II), the etiologic agent of COVID-19 has spread globally in a few months. It is a pandemic, surface to surface communicable disease. This review enlightens the preventive measures such as salt (sodium chloride) water as a selection of surface disinfectant. The application of saltwater is a sustainable and green concept and has several advantages including cost-effectiveness, ease of application, effective disinfection, on-the-spot production, safe for human beings and the environment. As compared to other chemical-based disinfectants and sanitizers, it is better to use on-hand techniques to clean vegetables and fruits, wooden surfaces, toys, and glasses with the most easily available, most economical, and non-toxic material of every house’s kitchen: A Common Salt. A simple saltwater solution containing approx 0.9-1.2% solution can be the cheapest, easiest, quickest, and safest way to clean different kinds of household surfaces to combat this pandemic situation.

Characteristics of carcass and non-carcass components of lambs fed wet brewery waste as a roughage feed

The objective of the present study was to evaluate the effect of including wet brewery waste (WBW) as the exclusive dietary roughage source on the characteristics of carcass and non-carcass components of feedlot-finished lambs. Thirty-two non-castrated male lambs weaned at 50 days of age, resulting from the cross between the Texel and Ile de France breeds, were used. The diet was constituted by roughage (WBW) and a concentrate composed of crushed maize, soybean meal, limestone and common salt. Treatments consisted of four levels of WBW as the roughage source in the diet (% dry matter), namely, 31, 44, 57 and 70%. Lambs were slaughtered upon reaching 34 kg live weight. The treatments resulted in a linear decrease in hot and cold carcass weights and yields, carcass compactness index, conformation, degree of fatness and rib-eye area. Among the primal cuts, the absolute weights of pallet, ribs and legs decreased as the WBW level was increased. As to the non-carcass components, only the total gastrointestinal content increased linearly with WBW. The increasing levels of WBW led to greater fasting losses and reduced carcass weights and yields. There was also a reduction in the degree of fatness, carcass compactness, carcass conformation index and rib-eye area Wet brewery waste at the concentration of 31% as the roughage source in the diet of finishing lambs in the feedlot provides better carcass traits.