Salt crystallization dynamics in building rocks: a 4D study using laboratory X-ray micro-CT

We employ laboratory X-ray micro-computed tomography (μCT) during climate-controlled salt weathering experiments to acquire data on the kinetics of drying and salt precipitation and the distribution of crystals within the pore space of Mšené sandstone. For that purpose, a custom-designed setup was built at the UGCT’s scanners of the Ghent University Centre for X-ray Tomography (UGCT) that allows to acquire 4D scans while drying. Samples were initially capillary saturated with a saturated NaCl-solution and subsequently dried at 20% RH and at 50% RH, at room temperature. These RH-values are representative for winter and summer conditions for the salt NaCl, which is not temperature sensitive. Different salt precipitation dynamics result in different drying kinetics at the two RH’s. These crystallization and transport dynamics can be directly linked as revealed by the 4D X-ray μCT datasets

Energy, total fat, saturated fat and salt of precooked sausages, in 2023 Portuguese market

Introduction: The awareness of risks of high salt intake on public health is reflected by the goal of reaching individual intake of 5 g/day by 2020 was set by the Integrated Strategy for Healthy Eating Promotion (EIPAS). EIPAS also refers energy and fat as health concerns. Sausages, that can be meat or vegetable-based, are sources of fat, saturated fat and salt. Aims: To characterize the nutritional composition of precooked sausages available on Portuguese market through labelling information and its compliance with reference documents. Methodology: Nutritional information on the labelling of precooked sausages, regarding energy, total fat, saturated fat and salt, available on Portuguese market was gathered from online stores of Portuguese supermarkets in 2023. Comparisons were made based, for salt on EIPAS goal (0.3 g/100 g), and for fat and saturated fat on Directorate-General of Health Label Decoder. Results: 82 precooked sausages based on pork (45), poultry (24) and vegetable (13) presented complete nutritional information.. The nutritional content per 100 g, expressed as median, was: for pork-based sausages,: energy-209 kcal , fat-17 g (5.8 g saturated) and salt-1.8 g of; for poultry-based sausages: energy-147 kcal , fat-10.5 g (3.1 g saturated) and salt-1.7 g; and for vegetable-based sausages: energy-217 kcal , fat-18 g (2.2 g saturated) and salt-1.5 g. Vegetable-based sausages presented higher energy and fat than meat-based sausages but lower saturated fat and salt content. Conclusions: Precooked sausages, based on the Label Decoder, showed medium contents of fat and saturated fat, and high content of salt (also higher than the EIPAS salt goal). Vegetable-based sausages presented the lowest salt and the highest energy and total fat contents. Pork-based sausages showed the highest saturated fat and salt content. In poultry-based sausages was found the lowest energy and fat contents. None of the products complied with EIPAS recommendations for salt.info:eu-repo/semantics/publishedVersio

Modelling Future Coronary Heart Disease Mortality to 2030 in the British Isles.

OBJECTIVE: Despite rapid declines over the last two decades, coronary heart disease (CHD) mortality rates in the British Isles are still amongst the highest in Europe. This study uses a modelling approach to compare the potential impact of future risk factor scenarios relating to smoking and physical activity levels, dietary salt and saturated fat intakes on future CHD mortality in three countries: Northern Ireland (NI), Republic of Ireland (RoI) and Scotland. METHODS: CHD mortality models previously developed and validated in each country were extended to predict potential reductions in CHD mortality from 2010 (baseline year) to 2030. Risk factor trends data from recent surveys at baseline were used to model alternative future risk factor scenarios: Absolute decreases in (i) smoking prevalence and (ii) physical inactivity rates of up to 15% by 2030; relative decreases in (iii) dietary salt intake of up to 30% by 2030 and (iv) dietary saturated fat of up to 6% by 2030. Probabilistic sensitivity analyses were then conducted. RESULTS: Projected populations in 2030 were 1.3, 3.4 and 3.9 million in NI, RoI and Scotland respectively (adults aged 25-84). In 2030: assuming recent declining mortality trends continue: 15% absolute reductions in smoking could decrease CHD deaths by 5.8-7.2%. 15% absolute reductions in physical inactivity levels could decrease CHD deaths by 3.1-3.6%. Relative reductions in salt intake of 30% could decrease CHD deaths by 5.2-5.6% and a 6% reduction in saturated fat intake might decrease CHD deaths by some 7.8-9.0%. These projections remained stable under a wide range of sensitivity analyses. CONCLUSIONS: Feasible reductions in four cardiovascular risk factors (already achieved elsewhere) could substantially reduce future coronary deaths. More aggressive polices are therefore needed in the British Isles to control tobacco, promote healthy food and increase physical activity

Salted Egg Interior Quality With Starfruit Extrac

The purpose of the research were:1) to determine the optimum time of the soaking salted egg withsaturated salt solution, 2) to determine the quality of the interior from salted egg after stored for 15 daysat room temperature. The research material were duck eggsas much as 36 grains. The experimental designis Completely Randomized Factorial Design 2 x 2 x 3. If there are differences among treatments, there willbe done Duncan's New Multiple Range Test 5 % and 1 %. Such treatmentis B0G1: eggs without beingwashed with starfruit extracts and soaked ina saturated salt solution for 5days; B0G2: eggs without washingwith starfruit extracts and soaked in a saturated salt solution for 7days; B1G1: egg extracts were washedwith starfruit and soaked in a saturated salt solutionfor 5 days; B1G2: egg extracts were washed with starfruitand soaked in a saturated salt solutionfor 7days. All salted eggs were stored at room temperature for15 days. Variables observed included yolk index, albumen index and hough index. The results of the researchwere that the egg that was washed with starfruit extracts before soaked saturated salt solution,indicating very significant effect on yolk index, albumen index and houghindex. Long immersion in saturatedsalt solution was also devined very significant effect on yolk index, albumen index and index hough.There is no interaction of the two treatments. Conclusion that the optimal soaking time the eggs in asaturated salt solution is 7 days. The Interior quality of salted egg with starfruit extracts after being storedfor 15 days at room temperature, was best achieved by the treatment B1G2 with yolk index value of 0.891;albumen index of 0.075 and hough index of 85.046

Evaluation of LANDSAT-2 (ERTS) images applied to geologic structures and mineral resources of South America

The author has identified the following significant results. The Salar of Coposa is located in northern Chile along the frontier with Bolivia. The surface was divided into six general classes of materials. Analysis of LANDSAT image 1243-14001 by use of interactive multispectral computer (Image 100) enabled accurate repetition of these general classes based on reflectance. The Salar of Uyuni is the largest of the South American evaporite deposits. Using image 1243-13595, and parallel piped computer classification of reflectance units, the Salar was divided into nine classes ranging from deep to shallow water, water over salt, salt saturated with water, and several classes of dry salt

Mathematical modelling of process of salt transfer under filtration and moisture transfer in saturated and non-saturated soil mass with available mobile free surface

Здійснено математичне моделювання процесу солепереносу при сумісній фільтрації підземних вод та вологопереносі в насичено-ненасиченому ґрунтовому середовищі. Розглянуто задачу безнапірної стаціонарної фільтрації сольових розчинів за наявності рухомої вільної поверхні ґрунтових вод, яка задана на межі областей повного та неповного насичення. Вважається, що сольові розчини находять у ґрунтове середовище з поверхні області неповного насичення і вимиваються через дрену (осушувальний режим). На основі побудованої математичної моделі даної крайової задачі проведено дослідження процесу солепереносу до дрени в області повного насичення та процесу вологопереносу з урахуванням солепереносу в області неповного насичення ґрунту; досліджено протікання даних процесів сумісно для обох областей водонасичення. Чисельні розв’язки відповідних крайових задач знайдено методом скінченних різниць із використанням чисельних конформних відображень. На основі програмної реалізації задачі проведено чисельні експерименти та здійснено їх аналіз.The mathematical modelling of the process of salt transfer under joint filtration of ground waters and moisture transfer in saturated-non-saturated soil medium has been carried out. The problem of the free flow stationary filtration of salt solutions under the available mobile free surface of ground waters which is set at the boundary of areas of complete and incomplete saturation has been considered. It is believed that salt solutions enter soil medium from the surface of incomplete saturation and are washed out via drain, i.e. the problem of salt transfer is considered in the case of drainage regime. On the basis of the built mathematical model of this boundary problem the research of the process of salt transfer to the drain in the area of complete saturation and of the process of moisture transfer taking into account salt transfer in the area of incomplete soil saturation has been conducted. The comprehensive study of the process of salt transfer in areas of complete and incomplete saturation is carried out. For this purpose these areas of water saturation are considered as one entity with common unknown boundary which is in the process of problem solution. It makes possible to find the interconnection between investigated processes and to carry out their prediction in the area of saturated-non-saturated soil medium. On the basis of the comprehensive solution of the problem the change of free surface under the influence of processes studied has been established. Numerical solutions of relevant boundary problems are determined by the method of finite differences using numerical conformal mapping. On the basis of programmed implementation of the problem the construction of the conformal mapping in areas of filtration flow, moisture flow and conformal differential network of the area of saturated-non-saturated soil medium has been done; there have been received numerical results and graphical representation of the distribution of the field of piezometric pressure heads, of moisture pressure heads and of concentration of salts in areas of complete and incomplete saturation and also of the distribution of the field of salt solutions concentration in saturated-non-saturated soil mass. A number of numerical experiments has been conducted which gave the possibility to carry out the analysis of results obtained with different initial data of the problem and to research in detail the nature of the action of the process of salt transfer under filtration and of moisture transfer in saturated-non-saturated soil medium

The nutritional value of UK commercial ready meals

Background- High obesity rates in the UK are a public health concern with the expense it places on the NHS. £4.7 billion a year is spent on ready meals in the UK, but the impact that consumption has in relation to obesity is not yet conclusive (Euromonitor, 2019). The aim was to assess the nutritional value of UK commercial ready meals in order to know whether they are beneficial to health or increase the risk of disease Methods- Nutritional data was collected for all Indian ready meals from the 4 leading supermarkets (Tesco, Sainsbury’s, Asda, and Morrisons). Meals were classified into meal types which were standard, value, luxury and healthy. The energy, fat, saturated fat, carbohydrate, sugar, protein, fibre, and salt content were all compared across meal types according to the quantity per 100g and per portion. Macronutrients were also categorised into the front of pack traffic light labelling system. Results- Findings show that ready meals are high in saturated fat and salt, and low in fibre. Luxury ready meals contained the highest amount of saturated fat (6.69g/portion) and value ready meals had high quantities (5.6g/portion). Value ready meals were the cheapest (£1.00/portion) but contained the highest amount of salt (1.86g/portion). Fibre content ranged between 4.9g-6.49g, with healthy ready meals containing the lowest amount. Conclusion- Overall, ready meals could be harmful to health if they are consumed regularly due to their high saturated fat and salt content, but occasional consumption will not increase the risk of disease. The elderly who regularly consume ready meals could be consuming high levels of saturated fat and salt alongside a low intake of fibre. Ready meals categorised as healthy are lower in fat, saturated fat and salt showing that reformulation is possible which could impact ready meals available in supermarkets in the future

Instability of the salinity profile during the evaporation of saline groundwater

We investigate salt transport during the evaporation and upflow of saline groundwater. We describe a model in which a sharp evaporation-precipitation front separates regions of soil saturated with an air-vapour mixture and with saline water. We then consider two idealised problems. We first investigate equilibrium configurations of the fresh-water system when the depth of the soil layer is finite, obtaining results for the location of the front and for the upflow of water induced by the evaporation. Motivated by these results, we develop a solution for a propagating front in a soil layer of infinite depth, and we investigate the gravitational stability of the salinity profile which develops below the front, obtaining marginal linear stability conditions in terms of a Rayleigh number and a dimensionless salt saturation parameter. Applying our findings to realistic parameter regimes, we predict that salt fingering is unlikely to occur in low-permeability soils, but is likely in high-permeability (sandy) soils under conditions of relatively low evaporative upflow

Potential benefits of healthy food and lifestyle policies for reducing coronary heart disease mortality in Turkish adults by 2025: a modelling study

Objective This study uses a modelling approach to compare the potential impact of future risk factor scenarios relating to smoking, physical activity levels, dietary salt, saturated fat intake, mean body mass index (BMI) levels, diabetes prevalence and fruit and vegetable (F&V) consumption on future coronary heart disease (CHD) mortality in Turkey for year 2025. Design A CHD mortality model previously developed and validated in Turkey was extended to predict potential trends in CHD mortality from 2008 to 2025. Setting Using risk factor trends data from recent surveys as a baseline, we modelled alternative evidence-based future risk factor scenarios (modest/ideal scenarios). Probabilistic sensitivity analyses were conducted to account for uncertainties. Subject Projected populations in 2025 (aged 25–84) of 54 million in Turkey. Results Assuming lower mortality, modest policy changes in risk factors would result in ∼25 635 (range: 20 290–31 125) fewer CHD deaths in the year 2025; 35.6% attributed to reductions in salt consumption, 20.9% to falls in diabetes, 14.6% to declines in saturated fat intake and 13.6% to increase in F&V intake. In the ideal scenario, 45 950 (range: 36 780–55 450) CHD deaths could be prevented in 2025. Again, 33.2% of this would be attributed to reductions in salt reduction, 19.8% to increases in F&V intake, 16.7% to reductions in saturated fat intake and 14.0% to the fall in diabetes prevalence. Conclusions Only modest risk factor changes in salt, saturated/unsaturated fats and F&V intake could prevent around 16 000 CHD deaths in the year 2025 in Turkey, even assuming mortality continues to decline. Implementation of population-based, multisectoral interventions to reduce salt and saturated fat consumption and increase F&V consumption should be scaled up in Turkey