The aim of this study was to evaluate commercial gelatin in the total replacement of bovine heart in feed training of "pacamã" Lophiosilurus alexandri in different water salinities. A completely randomized experimental design, in a 2 × 3 factorial arrangement, was performed using two types of moist ingredients (bovine heart and gelatin) and three water salinities (0.0; 2.0 and 4.0 g of salt L(-...

The global yeast autolysates and extracts industry is expanding dynamically, with annual market growth rates projected at over 8% from 2009 to 2015. Market drivers include the rapid growth of the processed food market. One of the main uses of yeast extract is as a natural ingredient for savory flavor creation and flavor enhancement, salt replacement, and nutritional profile enhancement of proce...

The potassium salt of carrageenan was found to be an adequate replacement for agar in solid bacteriological media. The common microbial genetic techniques, such as purifying colonies by streaking, replication tests, and titration of cultures, were carried out sucessfully with a number of mutant strains of Escherichia coli.

Salt sensitivity of blood pressure is associated with an elevated risk of developing hypertension (HTN) and is an independent risk factor for cardiovascular disease. The prevalence of HTN increases after menopause. The aim of this study was to investigate prospectively whether the loss of ovarian hormones increases the occurrence of salt sensitivity among healthy premenopausal women. We enrolle...

Pseudohypoaldosteronism type 1 is a rare disorder characterized by renal resistance to aldosterone which may present with a salt wasting crisis in infancy. We report a neonate with hyponatremia, severe dehydration and refractory life threatening hyperkalemia who was treated with dietary sodium chloride supplementation, potassium binding resins and fluid replacement therapy which proved to be li...

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 recip...