Reducing Sodium Chloride Content by Partial Replacement with Potassium Chloride or Ammonium Chloride in Pork Stew
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چکیده
منابع مشابه
Correction of thiazide hyperuricemia by potassium chloride and ammonium chloride.
Large doses of KCI lowered serum uric acid while producing mild, apparently unrelated, uricosuria in four chlorothiazide-treated subjects. In two control subjects KCI also caused mild uricosuria, but had a negligible effect on serum uric acid concentration. Ammonium chloride decreased serum urate in all six subjects, while urinary uric acid excretion remained essentially unchanged. It is sugges...
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Obligatory, coupled cotransport of Na(+), K(+), and Cl(-) by cell membranes has been reported in nearly every animal cell type. This review examines the current status of our knowledge about this ion transport mechanism. Two isoforms of the Na(+)-K(+)-Cl(-) cotransporter (NKCC) protein (approximately 120-130 kDa, unglycosylated) are currently known. One isoform (NKCC2) has at least three altern...
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In isolated bundles of external intercostal muscle from normal goats and goats with hereditary myotonia the following were determined: concentrations and unidirectional fluxes of Na+, K+, and C-, extracellular volume, water content, fiber geometry, and core-conductor constants. No significant difference between the two groups of preparations was found with respect to distribution of fiber size,...
متن کاملMacrominerals - Sodium, Potassium and Chloride
The importance of minerals in the diet of horses is well recognized by horse owners and equine nutritionists alike. The type and quantity of minerals required are very diverse and essential minerals include the major or macrominerals and the trace or microminerals. This discussion will be restricted to three macrominerals, sodium, potassium, and chloride (Na+, K+, Cl-), that are essential to th...
متن کاملThe influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C
The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best...
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ژورنال
عنوان ژورنال: Meat Technology
سال: 2018
ISSN: 2466-4812,2560-4295
DOI: 10.18485/meattech.2018.59.2.5