Novel Reduction of Sodium Alkyl Thiosulfates to Disulfides with TiCl_4/Sm System

Sodium alkyl thiosulfates(Bunte salts) can be readily reduced to the corresponding disulfides with TiCl4/Sm system in good to excellent yields under mild conditions

THE UNUSUAL REDUCTION OF SOME AROMATIC ALDEHYDES BY SODIUM BOROHYDRIDE

Two aromatic aldehydes are found to be reduced by an unusual way by sodium borohydride in the presence of water to yield the corresponding methyl substituted aryl compounds.

Novel Reduction of Arylsulfonyl Chlorides and Sodium Alkyl Thiosulfates to Disulfides with TiCl_4/Zn System

T1Cl4/Zn system reduces arylsulfonyl chlorides and sedium aldyl thiosulfates to corresponding disulfides in moderate to good yields

Umami: An Alternative Japanese Approach to Reducing Sodium While Enhancing Taste Desirability

COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.

A method for recovery of iron,titanium,and vanadium from vanadium-bearing titanomagnetite

An innovative method for recovering valuable elements from vanadium-bearing titanomagnetite is proposed. This method involves two procedures： low-temperature roasting of vanadium-bearing titanomagnetite and water leaching of roasting slag. During the roasting process, the reduction of iron oxides to metallic iron, the sodium oxidation of vanadium oxides to water-soluble sodium vanadate, and the smelting separation of metallic iron and slag were accomplished simultaneously. Optimal roasting conditions for iron/slag separation were achieved with a mixture thickness of 42.5 mm, a roasting temperature of 1200°C, a residence time of 2 h, a molar ratio of C/O of 1.7, and a sodium carbonate addition of 70 wt%, as well as with the use of anthracite as a reductant. Under the optimal conditions, 93.67% iron from the raw ore was recovered in the form of iron nugget with 95.44% iron grade. After a water leaching process, 85.61% of the vanadium from the roasting slag was leached, confirming the sodium oxidation of most of the vanadium oxides to water-soluble sodium vanadate during the roasting process. The total recoveries of iron, vanadium, and titanium were 93.67%, 72.68%, and 99.72%, respectively.

Effect of Sodium Sulfate on Direct Reduction of Beach Titanomagnetite for Separation of Iron and Titanium

The effect of sodium sulfate on direct reduction of beach titanomagnetite,followed by magnetic separation,to separate iron and titanium was investigated. Direct reduced iron（ DRI） with a high Fe content,low TiO_2 content and low iron recovery was obtained after adding sodium sulfate. When the sodium sulfate dosage was increased from 0 to 10 mass%,the Fe content of the DRI increased from 90. 00 mass% to 93. 55 mass% and the TiO_2 content decreased from 1. 27 mass% to 0. 70 mass%. The reduction mechanism of sodium sulfate was investigated by X-ray diffraction（ XRD） and scanning electron microscopy（ SEM） with energy dispersive spectrometer（ EDS）. Results revealed that the metallic iron grains in the reduced ore with sodium sulfate were larger than those in the ore without sodium sulfate. Sodium sulfate promoted the migration of iron as well as the accumulation and growth of metallic iron grains by low-melting-point carnegieite and troilite formed in the redox system. Low-melting-point carnegieite decreased the melting point of the system and then promoted liquefaction. Troilite could decrease the surface tension and melting point of metallic iron grains.

Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijao cremoso processed cheese processing

The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions.Overall,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.