Effect of the antiallergic compound ethyl 2-(4'-carboxybenzamido)-4-propionamidobenzoate-sodium salt (AM-682) on mucociliary transport using frog palate
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Sodium salt
Abstract A thin layer chromatographic method is presented for determining uncombined sodium salt of 2-naphtliol-6-sulfonic acid (Schaeffer salt) in Ext. D&C Green No. 1. A direct fluorometric measurement may also be used to determine Schaeffer salt in Ext. D&C Green No. 1 and in FD&C Yellow No. 6. Uncombined Schaeffer salt in commercial samples of FD&C Yellow No. 6 varied from 0 to 0.5%; no samples of External D&C Green No. 1 were found to contain >0.1% of uncombined Schaeffer salt.
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Sulfonic acid
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Sodium salt
Ammonium chloride
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Reduction of salt (sodium) in the diet is becoming a major public health strategy. Baked products, a specific target of these trends, need salt to enhance taste and to provide functional properties. We report on promising means of maintaining functional properties by substituting alternative salts, wholly or in part. Ammonium and potassium chlorides had dough strengthening effects, comparable to those of sodium chloride, compared to the no-salt control. Extent of strengthening was progressively greater with higher levels of salt addition. Salt related enhancement of dough strength was reflected in finer bread crumb structure and higher loaf volume, even for flour with a high level of fibre.
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Ammonium chloride
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Sodium salt
Salt water
Taylor dispersion
Salt solution
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Sodium salt
Nanochemistry
Characterization
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Samples of table, cooking, rock and sea salts, flavoured salts, salt substitutes, seasonings, and monosodium glutamates were analysed for sodium and potassium content. The average sodium content of table, cooking and rock salts was about 16 600 mmol/kg, and that of sea salt was only marginally lower at about 16100 mmol/kg. Flavoured salts contained about 11 900 mmol/kg, while “low salt” products contained about 9400 mmol/kg. Products marketed as containing “no salt” contained less than 20 mmol/kg (equivalent to less than 0.1 g sodium chloride per 100 g); all other salts contained the equivalent of over 50% sodium chloride. Nomenclature of seasonings was no indication of the sodium content, which ranged from 1060 to 12 960 mmol/kg. The monosodium glutamates contained 5300 mmol sodium per kg. Potassium was present at nutritionally significant levels only in “no salt” (12 800 mmol/kg) and “low salt” products (5300 mmol/kg).
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Mole
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Abstract In our previous study, polyurethane (PU) based multilayer films assembled with weak polyelectrolytes exhibited controllable loading and release properties, but would be decomposed in high salt solution. Herein, a strong polyelectrolyte, poly(styrene sulfonic acid) sodium (PSS), was introduced to fabricate multilayer films. The salt tolerance of the film was investigated by evaluating the loading and release profiles towards model drug in salt solution with different concentrations. Results showed that the release behavior of the film, as well as its loading capacity, can be tuned by varying the salt concentrations. And the film showed a good salt tolerance that can remain integrity even after 6 cycles of drug loading and release in 600 mmol·L −1 NaCl solution. It showed that the salt tolerance of PU based films can be greatly improved through assembling with strong polyelectrolyte.
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Sulfonic acid
Salt solution
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Tetrahydrate
Tetrazole
Sodium salt
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Abstract A partition chromatographic procedure is presented which separates 5,7’-disulfo-3,3’- dioxo-Δ2,2’-biindoline (disodium salt) and 5-sulfo-3,3’-dioxo-Δ2,2’-biindoline (sodium salt) from FD&C Blue No. 2. The separated colors are determined spectrophotometrically. Recoveries of the former, added at 5 to 15%, ranged from 86 t o 101%. Recoveries of the latter, added at 1 to 5%, ranged from 78 to 95%. Commercial samples of FD&C Blue No. 2 analyzed by this procedure contained 0.7–15.6% of the isomer and 0.5–2.4% of the monosulfonated subsidiary color.
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Salt solution
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Sodium salt
Taylor dispersion
Salt water
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