Studies on Nutritional Coefficient ot Food (Part II)

Studies on the Standardisation of Curnas Part – Ii Talizadya Curna

Talisadya churna was prepared by pounding the individual ingredients in mortar and pestle and mixie. The Curna prepared by pounding the ingredients in mortar and pestle showed higher exhaustive extraction in hexane and solubility in alcohol. The Curna prepared by grinding the ingredients in mixie showed less acid insoluble content, high volatile matter, water soluble matter, and exhaustive extr...

Food additive carrageenan: Part II: A critical review of carrageenan in vivo safety studies.

Carrageenan (CGN) is a seaweed-derived high molecular weight (Mw) hydrocolloid, primarily used as a stabilizer and thickener in food. The safety of CGN regarding its use in food is reviewed. Based on experimental studies in animals, ingested CGN is excreted quantitatively in the feces. Studies have shown that CGN is not significantly degraded by low gastric pH or microflora in the gastrointesti...

Part II Laminar Flame Dynamics Studies

Mammography; Part II

From the Book of Mammography by Dr. Zabihollah Arnavaz - Head of Radiology Department of Jorjani Hospital of National University of Iran.

Nutritional interventions to prevent and treat osteoarthritis. Part II: focus on micronutrients and supportive nutraceuticals.

Osteoarthritis (OA) is the most common cause of musculoskeletal disability in the elderly, and it places an enormous economic burden on society, which will remain a major health care challenge with an aging population. Management of OA is primarily focused on palliative relief using agents such as nonsteroidal anti-inflammatory drugs (NSAID) and analgesics. However, such an approach is limited ...