نتایج جستجو برای: sodium saltes

تعداد نتایج: 187576  

ژورنال: مجله دندانپزشکی 2006
آرامی, سکینه , بشر, روزبه , توسطی خیری, معصومه , نادعلی, محمدعلی ,

Background and Aim: Infection control is an important issue in dentistry. Without an efficient infection control, pathogens left on instruments and working surfaces will have potential danger to patients’ health. In this research, antiviral effect of three disinfectants: 0.5% sodium hypochlorite 0.05% sodium hypochlorite and Deconex 50 AF, on HBV was investigated. Materials and Methods: In this...

Background: Arsenic as a heavy metal exerts malformation and changes in the reproductive system of men via induction of oxidative stress. We sought to investigate the impact of Vitamin C (Vit C), as a potent antioxidant, on sperm quality and testicular tissue in mice that received sodium arsenite. Methods and materials: NMRI mice were classified into four groups: control, sodium arsenite (7 mg...

2012

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Journal: :The Journal of General Physiology 1968
R. A. Sjodin L. A. Beaugé

"Low sodium" muscles were prepared which contained around 5 mmoles/kg fiber of intracellular sodium. "High sodium" muscles containing between 15 and 30 mmoles/kg fiber of intracellular sodium were also prepared. In low sodium muscles application of 10(-5)M strophanthidin reduced potassium influx by about 5%. Potassium efflux was unaffected by strophanthidin under these conditions. In high sodiu...

Journal: :تحقیقات نظام سلامت 0
رویا السادات مدنی دانشجوی کارشناس ارشد، گروه علوم و صنایع غذایی، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران زهرا اسفندیاری دکتری تخصصی علوم و صنایع غذایی، واحد تحقیق و توسعه، معاونت غذا و دارو، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران محمد سراجی استاد، گروه شیمی، دانشکده شیمی، دانشگاه صنعتی اصفهان، اصفهان، ایران

background : doogh is a fermented beverage in which microbial spoilage is possible. benzoic acid and its salt (sodium benzoate) are added to doogh as antimicrobial preservative to control microbial spoilage. however, the use of this preservative has been prohibited in milk and dairy products such as food and drug administrationand institute of standards and industrial research of iran. thus, th...

Journal: :Arquivo Brasileiro De Medicina Veterinaria E Zootecnia 2022

ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but gradual substitution sodium with potassium-based influenced color texture. Treatments at least 50% showed a reduction 30% sodiu...

Journal: :Acta Crystallographica Section E Structure Reports Online 2012

Journal: :British Journal of Anaesthesia 1959

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