A multitude of ultrathin crystal needles are formed during the evaporation of saturated aqueous NaCl solution droplets in the presence of amide containing additives. The needles are as small as 300 nm wide and 100-1000 μm in length. Heating experiments, X-ray diffraction, and energy dispersive X-ray spectroscopy showed that the needles are cubic sodium chloride crystals with the needle length direction pointing toward [100]. This shape, not expected for the 43̅ point group symmetry of NaCl, has been explained using a model, based on tip formation by initial morphological instability followed by time dependent adsorption of additive molecules blocking the growth of the needle side faces. The latter also suppresses side branch formation, which normally occurs for dendrite growth.
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http://dx.doi.org/10.1021/acs.cgd.7b01170 | DOI Listing |
BJU Int
January 2025
Department of Obstetrics and Gynecology, Herlev and Gentofte University Hospital, Herlev, Denmark.
Objectives: To evaluate the effect of intravesical alkalinised lidocaine as an anaesthetic treatment on procedural pain during intradetrusor onabotulinumtoxinA (BTX-A) injections for overactive bladder.
Patients And Methods: This single-centre, randomised, double-blind, placebo-controlled two period crossover trial was conducted on women scheduled for BTX-A injections at our outpatient urogynaecology clinic between September 2022 and May 2024. Patients were randomly assigned (1:1) to receive either alkalinised lidocaine or placebo during the first treatment period.
Nutrients
December 2024
Department of Physiology and Immunology, Faculty of Medicine Osijek, Josip Juraj Strossmayer University of Osijek, J. Huttlera 4, 31000 Osijek, Croatia.
: Following previous findings on high-salt (HS)-intake-related increase of oxidative stress, this study explored whether carnosine (CAR; β-alanyl-L-histidine), a reactive oxygen species (ROS) scavenger, enhanced antioxidative defence and vascular function following HS, potentially via the NRF2 or HIF-1α signalling pathway. : Sprague Dawley rats (64, 8-10 weeks old, both sexes) were divided into four groups (n = 6/group): CTRL (0.4% NaCl), HS (4% NaCl for 7 days), CTRL + CAR (0.
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January 2025
Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2 nocho, Nishi-ku, Niigata 950-2181, Japan.
High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150-200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. High-pressure treatment at up to 100-200 MPa, in combination with added sodium chloride and sodium polyphosphate, was evaluated for its effects on gel texture, with results indicating that high-pressure treatment significantly improved breaking stress (increased by 10.
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December 2024
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (/) ratio, were randomly selected for analysis using the completely randomized design (CRD).
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December 2024
Smell & Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, 01307 Dresden, Germany.
The umami taste is well validated in Asian culture but remains less recognized and accepted in European cultures despite its presence in natural local products. This study explored the sensory and emotional perceptions of umami in 233 Austrian participants who had lived in Austria for most of their lives. Using blind tasting, participants evaluated monosodium glutamate (MSG) dissolved in water, providing open-ended verbal descriptions, pleasantness ratings, and comparisons to a sodium chloride (NaCl) solution.
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