Search Results - "salt"

ANALISIS KANDUNGAN LOGAM BERAT TIMBAL DAN KADMIUM PADA PENGOLAHAN IKAN ASIN DI KABUPATEN BANGGAI KEPULAUAN by Yonelian Yuyun, Andi Riesti Angelin Peuru, Nurlina Ibrahim

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Detection of carbonates in water softeners by Kinga Andrusiewicz, Mirella Czapska, Barbara Nieradko-Iwanicka

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Efficacy of Baricitinib in Patients with Various Degrees of Alopecia Areata Severity: Post-Hoc Analysis from BRAVE AA1 and BRAVE AA2 by Susan Taylor, Neil J. Korman, Tsen-Fang Tsai, Yutaka Shimomura, Meghan Feely, Yves Dutronc, Wen-Shuo Wu, Najwa Somani, Antonella Tosti

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The Possible advantages of sodium induced hyperhydration before physical activity by Jakub Mączka, Grzegorz Pyc, Jan Kowalewski, Aleksandra Dąbrowska, Damian Bęben, Maria Dudzik, Kornel Majewski, Kinga Pakos, Kamila Durmała, Urszula Sielicka

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Anthropometric and Biochemical Predictors for Hypertension in a Cross-Sectional Study in Zanzibar, Tanzania by Lara Kim Brackmann, Christoph Buck, Maria Adam Nyangasa, Soerge Kelm, Mohammed Sheikh, Antje Hebestreit

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Indoxyl sulfate upregulates renal expression of icam-1 via production of ros and activation of nf-κb and p53 in proximal tubular cells by Hidehisa Shimizu, Toshimitsu Niwa

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Chemistry of Cooking by Rodriguez-Velazquez, Sorangel

Table of Contents: “…IntroductionEssential Ideas -- Essential Ideas Introduction -- Phases and Classification of Matter -- Physical and Chemical Properties -- Measurements -- Measurement Uncertainty, Accuracy, and Precision -- Mathematical Treatment of Measurement Results -- Energy Basics -- Calorimetry -- Atoms, Molecules, and Ions -- The Periodic Table -- Atoms, Molecules, and Ions -- Atomic Structure and Symbolism -- Chemical Formulas -- Molecular and Ionic Compounds -- Cooking Techniques: Thickening and Concentrating Flavors -- Viscosity -- Thickening Agents -- Types of Thickening Agents -- Coagulation -- Gelatinization -- Crystallization -- Non-traditional thickeners -- Sauces -- Low-temperature and sous-vide -- Understanding Ingredients: Flour -- Introduction -- Understanding Ingredients -- The History of Wheat Flour -- Milling of Wheat -- Flour Streams and Types of Wheat Flour -- Flour Terms and Treatments -- Flour Additives -- Whole Grain and Artisan Milling -- Flour in Baking -- Rye Flour -- Other Grains and Flours -- Understanding Ingredients: Fat -- Understanding Fats and Oils -- Sources of Bakery Fats and Oils -- Major Fats and Oils Used in Bakeries -- Functions of Fat in Baking -- Understanding Ingredients: Sugar -- Sugar Chemistry (ADD US) -- Sugar Refining -- The Application of Sugar -- Agave -- Glucose/Dextrose -- Honey -- Malt -- Maple Syrup (ADD US) -- Sugar Substitutes (ADD US) -- Understanding Ingredients: Leavening Agents -- Catalysis -- Introduction to Leavening Agents -- Yeast -- The Functions of Yeast -- Using Yeast in Baking -- Introduction to Acid- bases -- Brønsted-Lowry Acids and Bases -- pH and pOH -- Baking Powder -- Sodium Bicarbonate -- Ammonium Bicarbonate -- Water Hardness and pH -- Understanding Ingredients: Dairy Products -- Introduction to Dairy Products -- Milk -- Milk Products ADD US -- Milk in bread baking -- Yogurt -- Lactose -- Cheese -- Understanding Ingredients: Eggs -- Eggs Grade (ADD US) -- Composition and Nutrition -- Egg Products -- The Function of Eggs -- Storing Eggs -- Chocolate -- From the Cocoa Bean to the Finished Chocolate -- Chocolate Produced for the Baking Industry -- Couverture -- Definitions and Regulations (ADD US) -- Understanding Ingredients: Spices -- Elements of Taste -- Introduction to Salt -- Types of Salt -- Functions of Salt in Baking -- Using Salt in Fermented Doughs -- Storing Salt -- Introduction to Spices and Other Flavorings -- Seasoning and Flavoring -- Herbs -- Spices -- Flavorings in Baking -- Appendix…”
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Pathogenetic features of the nitric oxide system state in the left ventricular myocardium of the rats with experimental arterial hypertension by Mariia Igorivna Isachenko, Olha Valeriiva Melnikova

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AST-120 to target protein-bound uremic toxins improves cardiac output and kidney oxygenation in experimental chronic kidney disease. by Ebba Sivertsson, Sara Ceder, Masaomi Nangaku, Peter Hansell, Lina Nordquist, Fredrik Palm

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Community-based randomized controlled trial of non-pharmacological interventions in prevention and control of hypertension among young adults by Saptharishi L, Soudarssanane M, Thiruselvakumar D, Navasakthi D, Mathanraj S, Karthigeyan M, Sahai A

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PENGEMBANGAN INSTRUMEN TES DIAGNOSTIK TWO-TIER MULTIPLE CHOICE UNTUK MENDETEKSI MISKONSEPSI SISWA SMA PADA MATERI HIDROLISIS GARAM by Nurpertiwi, Tresnawaty

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Thermally decarboxylated sodium bicarbonate: Interactions with water vapour, calorimetric study by Natalia Volkova, Henri Hansson, Lennart Ljunggren

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Reducing Sodium Consumption in Mexico: A Strategy to Decrease the Morbidity and Mortality of Cardiovascular Diseases by Ismael Campos-Nonato, Jorge Vargas Meza, Claudia Nieto, Ana Carolina Ariza, Simón Barquera

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Pengembangan Courseware Multimedia Interaktif Pada Materi Hidrolisis Garam Dengan Mengintegrasikan Level Makroskopik, Mikroskopik Dan Simbolik by Susanti, Mauliddina Dwi

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Study design and baseline characteristics of a combined educational and environmental intervention trial to lower sodium intake in Swiss employees by Sigrid Beer-Borst, Xhyljeta Luta, Stefanie Hayoz, Kathrin Sommerhalder, Corinna Gréa Krause, Julia Eisenblätter, Sandra Jent, Stefan Siegenthaler, Rafael Aubert, Max Haldimann, Pasquale Strazzullo

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Dietary Habits in Japanese Patients with Alopecia Areata by Hagino T, Okazaki S, Serizawa N, Suzuki K, Kaga M, Otsuka Y, Mikami E, Hoashi T, Saeki H, Matsuda H, Mitsui H, Kanda N

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Prevalence of modifiable cardiovascular risk factors among tea garden and general population in Dibrugarh, Assam, India by Tulika G. Mahanta, Rajnish Joshi, Bhupendra N. Mahanta, Denis Xavier

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Nutritional status of iodine in pregnant and non-pregnant adolescents assisted at the Family Health Strategy in Vespasiano, MG by Silmar Paulo Moreira Rates, Flávio Diniz Capanema, Bárbara do Amaral, Cristina Marques Secundino, Letícia Miguez de Souza Michelli, Rafaela Catelan Martins Pereira, Fábio da Veiga Ued, Carlos Alberto Nogueira-

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LIMIAR DE RECONHECIMENTO DO GOSTO SALGADO E ESTIMATIVA DE CONSUMO DE SÓDIO DE TRANSPLANTADOS RENAIS by Lúcia Chaise Borjes, Jéssica Maiara Rosetto, Liandra Martins Garcia

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Application of haloinhalations at the sanatorium-resort stage of rehabilitation of patients after COVID-19 by Kostyantyn Babov, Tetyana Polshchakova, Alexander Plakida, Sergey Gushcha, Veronika Volyanska

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