The effect of salt anion in ether‐based electrolyte for electrochemical performance of sodium‐ion batteries:A case study of hard carbon

Compared with the extensively used ester‐based electrolyte,the hard carbon(HC)electrode is more compatible with the ether‐based counterpart in sodium‐ion batteries,which can lead to improved cycling stability and robust rate capability.However,the impact of salt anion on the electrochemical performance of HC electrodes has yet to be fully understood.In this study,the anionic chemistry in regulating the stability of electrolytes and the performance of sodium‐ion batteries have been systematically investigated.This work shows discrepancies in the reductive stability of the anionic group,redox kinetics,and component/structure of solid electrolyte interface(SEI)with different salts(NaBF_(4),NaPF_(6),and NaSO_(3)CF_(3))in the typical ether solvent(diglyme).Particularly,the density functional theory calculation manifests the preferred decomposition of PF_(6)−due to the reduced reductive stability of anions in the solvation structure,thus leading to the formation of NaF‐rich SEI.Further investigation on redox kinetics reveals that the NaPF_(6)/diglyme can induce the fast ionic diffusion dynamic and low charge transfer barrier for HC electrode,thus resulting in superior sodium storage performance in terms of rate capability and cycling life,which outperforms those of NaBF_(4)/diglyme and NaSO_(3)CF_(3)/diglyme.Importantly,this work offers valuable insights for optimizing the electrochemical behaviors of electrode materials by regulating the anionic group in the electrolyte.

Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.

Effect of Exogenous Sodium Hydrosulfide Mitigating Salt Stress on Chestnut (Castanea mollissima) Seedlings

This study was conducted to investigate the alleviating effect of exogenous hydrogen sulfide on chestnut seedlings under salt stress. The effects of different concentrations of （0, 0.1, 0.2, 0.5, 1.0 and 2.0 mmol/L） sodium hydrosulfide （NariS） on the photosynthesis of ＇Hongli 2＇ chestnut seedlings and the chlorophyll content, proline content and malondialdehyde （MDA） content in chestnut leaves under 100 mM NaCI stress were investigated. According to the results, spraying exogenous NariS had positive effects on photosynthesis of chestnut leaves. The application of NariS could alleviate the damage caused by salt stress on the leaves of chestnut seedlings to different degrees. Compared with the sole treatment with 100 mmol/L NaCI, the chlorophyll content and the proline content were improved. Moreover, MDA content had a significant drop, which effectively reduced the damage of cell membrane under salt stress, The alleviating effect was not obvious with the in- crease of treatment concentration, and the 0.5 and 1.0 mmol/L NariS treatments exhibited better effects.

Reversed-Phase-HPLC Assay Method for Simultaneous Estimation of Sorbitol, Sodium Lactate, and Sodium Chlorides in Pharmaceutical Formulations and Drug Solution for Infusion

A rapid, straightforward, sensitive, efficient, and cost-effective reverse-phase high-performance liquid chromatographic method was employed for the simultaneous determination of Sorbitol, Sodium Lactate, and Chlorides in a drug solution for infusion. Sorbitol, Sodium lactate, and Chloride are all officially recognized in the USP monograph. Assay methods are provided through various techniques, with titrations being ineffective for trace-level quantification. Alternatively, IC, AAS, and ICP-MS, though highly accurate, are costly and often unavailable to most testing facilities. When considering methods, it’s important to prioritize both quality control requirements and user-friendly techniques. A simple HPLC simultaneous method was developed for the quantification of Chlorides, Sorbitol, and Sodium Lactate with a shorter run time. The separation utilized a Shimpack SCR-102(H) ion exclusion analytical column (7.9 mm × 300 mm, 7 μm), with a flow rate of 0.6 mL per min. The column compartment temperature was maintained at 40°C, and the injection volume was set at 10 μL, with detection at 200 nm. All measurements were conducted in a 0.1% solution of phosphoric acid. The analytical curves demonstrated linearity (r > 0.9999) in the concentration range of 0.79 to 3.8 mg per mL for Sodium Lactate (SL), 0.16 to 0.79 mg per mL for Sodium Chloride (SC), and 1.5 to 7.2 mg per mL for Sorbitol. Validation of the developed method followed the guidelines of the International Conference on Harmonization (ICH Q2B) and USP. The method exhibited precision, robustness, accuracy, and selectivity. In accelerated stability testing over 6 months, no significant variations were observed in organoleptic analysis and pH. Consequently, the developed method is deemed suitable for routine quality control analyses, enabling the simultaneous determination of Sodium Lactate, Sodium Chloride, and Sorbitol in pharmaceutical formulations and infusions.

Effectiveness of Sodium Silicate on the Corrosion Protection of AA7075-T6 Aluminium Alloy in Sodium Chloride Solution

The influence of sodium silicate on the corrosion behaviour of aluminium alloy 7075-T6 in 0.1 M sodium chloride solution was studied by open circuit potential (OCP) and electrochemical impedance spectroscopy (EIS) techniques. Scanning electron microscopy (SEM) was used to characterize the AA7075-T6 surface. Silicate can significantly reduce corrosion deterioration and the inhibition efficiency increases with the concentration of Na2SiO3. The corrosion inhibition mechanism involves the formation of a protective film over the alloy surface by adsorption of aluminosilicate anions from solution, as has also been suggested by others in literature.

Effects of Inorganic Sodium Salt in Soil on Concentration of Zinc Ion in Different Patterns

[Objective] The aim was to study on effects of inorganic sodium salt in soil on concentration of zinc ion in different patterns. [Method] Tessier sequential extraction was used to study on effects of inorganic sodium salts （in different species and different concentrations） on concentration of zinc ion in different patterns. [Result] Different inorganic sodium salts had different effects on zinc form. Content of ex- changeable Zn would reduce if Na2CO3 or Na2SO4 was added and the content would increase if NaCI was added. Content of carbonate zinc, which was significantly influ- enced by Na2SO4, would increase if NaCI or Na2SO4 was added, and would decrease if Na2CO3 was added. For Zn bound to Fe-Mn oxides and organic matters, and residual Zn, the contents would decrease if NaCI or Na2SO4 was added and the decrease showed much more significantly if high concentration sodium salts were added. In addition, content of Zn bound to Fe-Mn oxides decreased if Na2CO3 was added. If low concentration Na2CO3 was added, Zn bound to organic matters and residual would increase in content but would lower if high concentration one was added. [Conclusion] The research provided references for measurement of heavy metal ion content in soil in different places.

Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products.

Precise carbon structure control by salt template for high performance sodium-ion storage

Carbon materials are considered to be one of the most promising anode materials for sodium-ion batteries(SIBs),but the well-ordered graphitic structure limits the intercalation of sodium ions.Besides,the sluggish intercalation kinetics of sodium ions impedes the rate performance.Thus,the precise structure control of carbon materials is important to improve the battery performance.Herein,a 3D porous hard-soft composite carbon(3DHSC)was prepared using the NaCl as the template and phenolic resin and pitch as carbon precursors.The NaCl template restrains the growth of the graphite crystallite during the carbonization process,resulting in small graphitic domains with expanded interlayer spacing which is favorable for the sodium storage.Moreover,the Na Cl templates help to create abundant mesopores and macropores for fast sodium ion diffusion.The porous structure and the graphite crystalline structure can be precisely controlled by simply adjusting the mass ratio of Na Cl,and thus,the suitable structure can be prepared to reach high capacity and rate performance while keeping a relatively high Coulombic efficiency.Typically,a high reversible capacity(215 mA h g^(-1)at 0.05 A g^(-1)),an excellent rate capability(97 mA h g^(-1)at 5 A g^(-1)),and a high initial Coulombic efficiency(60%)are achieved.

Rapid Microwave-promoted Base-free Suzuki Coupling Reaction of Sodium Tetraphenylborate with Hypervalent Iodonium Salts in Water

The palladium chloride-catalyzed Suzuki coupling reaction of sodium tetraphenylborate with hypervalent iodonium salts was achieved under microwave irradiation in water without base in excellent yield. A convenient and rapid method for formation of carbon-carbon bonds was afforded.

1-Heptanesulfonic acid sodium salt:One pot efficient synthesis of 2-aryl-1-arylmethyl-1H-1,3-benzo[d]imidazoles

Synthesis of 2-aryl-1-arylmethyl-1H-1,3-benzo[d]imidazoles by the reaction of o-phenylenediamine with substituted aromatic aldehydes in the presence of 1-heptanesulfonic acid sodium salt （10 mol%） at room temperature. The reactions were performed in acetonitrile：water （8：2）. The method was proved to be eco-friendly, convenient and the products were isolated with good yields （82- 90%）.

The Synthesis of Dialdehyde from Sodium Hydrogen Telluride with 1,1',3,3'-Tetramethyl-2,2'-bis-benzimidazolium Salt

The reaction of bis-benzimidazolium salts with sodium hydrogen telluride is reported, and a new synthetic method for dialdehydes is provided.

Molecular Dynamics Simulation of Effect of Salt on the Compromise of Hydrophilic and Hydrophobic Interactions in Sodium Dodecyl Sulfate Micelle Solutions

The presence of salt has a profound effect on the size,shape and structure of sodium dodecyl sulfate(SDS)micelles.There have been a great number of experiments on SDS micelles in the presence and absence of salt to study this complex problem.Unfortunately,it is not clear yet how electrolyte ions influence the structure of micelles.By describing the compromise between dominant mechanisms,a simplified atomic model of SDS in presence of salt has been developed and the molecular dynamics(MD)simulations of two series of systems with different concentrations of salt and charges of ion have been performed.Polydispersity of micelle size is founded at relatively high concentration of SDS and low charge of cation.Although the counter-ion pairs with head groups are formed,the transition of micelle shape is not observed because the charge of cation is not enough to neutralize the polar of micelle surface.

Developing a Questionnaire for Prediction of High Salt Intake Based on Salt Usage Behavior: Analysis from Dietary Habits and Urinary Sodium Excretion in Japan

Salt reduction policies have been implemented throughout the world as well as in Japan. However, most of the current questionnaires for estimating salt intake are apt to be based on empirical evidence. This study was aimed to develop and validate a questionnaire for predicting high salt intake based on salt usage using dietary behaviors that affect salt intake in cooperation with Niigata prefecture, Japan. The study was comprised of 760 participants aged 21 - 79 years (Men%: 49%) living in Niigata. Participants completed a questionnaire about dietary behaviors potentially relevant to salt intake. Second morning voiding urine for estimating dietary salt intake per day was collected on the same day. The relationship of estimated dietary salt intake to answers on the questionnaire was examined using analysis of covariance for age, gender, body mass index, and whether taking medication or not. Ten items on the questionnaire revealed an association with dietary salt intake per day: making oneself gorge on a meal, having ≥2 different staples per meal, having a 1-dish meal, number of simmered dishes per day, variety of pickled vegetables per day, having salt-cured fish eggs per day, quantity of soup consumed when eating noodles, preference for strong-tasting meals, frequency of eating out, and frequency of alcohol consumption.The current study identified 10 dietary behaviors that enabled the development of a salt intake questionnaire for identifying specific dietary behaviors for assessing regions and/or individuals when attempting to encourage salt reduction.

Effect of Berberine Chloride on Experimental Murine Colitis Induced by Dextran Sulfate Sodium

Aim To investigate the effect in berberine chloride （BER） on experimental ulcerative colitis in mice. Methods BALB/C mice in 6 groups were allowed to drink either 4% dextran sulfate sodium （DSS） solution or distilled water freely with different doses of BER （15 mg·kg^-1, 45 mg·kg^-1, 150 mg·kg^-1） or sallcylazosulfapyridine （SASP, 520 mg·kg^-1）, and solvent （0. 2 mL/10 mg Wt） once a day for 7 d, respectively. The symptom of ulcerative colitis was evaluated by disease activity index （DAI）. Myeloperoxidase （MPO） and superoxide dismutase （SOD） activities and malondialdehyde （MDA） content were determined by HE staining and immunohistochemistry of expressions of NF-κB p65 and intercellular adhesion molecule 1 （ ICAM-1 ） proteins to observe the damage to colon tissues and possible mechanisms. Results DAI, MPO activity, MDA content and expressions of ICAM-1 and NF-κB p65 were markedly increased, while SOD activity decreased in DSS-treated mice. Treatment of mice with different doses of BER or SASP significantly decreased DAI, MPO activity and MDA content, improved histological changes of colon tissues, blunted the expressions of NF-κB p65 and ICAM-1 proteins, and enhanced SOD activity. Conclusion Berberine chloride has excellent therapeutic effect on ulcerative colitis caused by DSS in mice. The possible mechanism may be related to its antioxidant and anti-inflammatory activities associated with inhibiting the NF-κB activation and ICAM-1 expression.

Salt/Sodium Intake Estimation in Children and Adolescents of Costa Rica

The objectives of this study were to estimate sodium intake and to identify the main dietary sources of this nutrient in young people. Cross-sectional study performed in 2685 students from 64 schools and high-schools of Costa Rica. A food frequency survey was applied to study the food and beverage intake habits of the participants. The average daily sodium intake for children and adolescents 7 to 18 years of age was 3214 mg. Around 97% of the students had sodium intakes > 2300 mg per day with significant differences by age subgroup, sex and nutritional status due to excess body weight (p < 0.001). The average sodium density of the diet was 1698 mg sodium/1000kcal, and the average addition of salt to the food was 445 mg of sodium (1.1 grams of salt). Including the amount added to the served food, the average sodium intake for children and adolescents from 7 to 18 years of age increased to 3434 mg and the overall average sodium density increased to 1821 mg of sodium/1000kcal, maintaining significant differences by age subgroups (p < 0.001). These results justify carrying out social marketing campaigns that include educational processes with sense and meaning for children, adolescents and families, in such a way that these groups of the population become motivated to modify gradually their eating habits, such as reducing the use of sauces, seasonings and salt in food preparation and at the table. If the habit of adding salt to the served food is gradually reduced or avoided, the children and adolescents in Costa Rica could decrease the intake of salt per day from 1 to 2 grams. This decrease could be even more effective if youngsters additionally would remove the intake of sauces, contributing in this way to achieve the maximum salt intake recommendation (5 g per day).

Pentacoordinated Spirophosphoranes from Amino Acid Sodium Salts

The reactions of 2-chloro-1,3,2-dioxaphospholane with various sodium salts of amino acids to afford the pentacoordinated spirophosphoranes containing amino acid were studied by NMR spectra techniques. The results showed that natural alpha-amino acids had greater ability than beta-amino acids to form the pentacoordinated species, which is important in the biosynthesis and prebiotic synthesis of of oligopeptides and proteins.

Knowledge, Attitudes, Practices, and Perceptions for Salt/Sodium Reduction in the Gastronomic Sector of Costa Rica

Excess sodium intake is associated with high blood pressure and cardiovascular diseases. This study examined food services in Costa Rica as a major source of sodium. The research included six cafeterias, six fast food establishments, 13 restaurants, and 15 diners using non-probabilistic convenience sampling. Interviews were conducted with workers to assess knowledge, attitudes, and practices regarding salt reduction. The findings were analyzed to determine effective intervention strategies. Participants showed regular knowledge about salt/sodium. While they recognized the link with high blood pressure, understanding of other health problems was limited. Positive attitudes were observed toward healthy cooking and reducing sodium in pre-prepared food, especially in restaurants. Over 70% expressed a desire to reduce salt in food services, with more than 80% indicating a need for staff training, particularly in cafeterias lacking knowledge of low-salt preparations. High-sodium ingredients were prevalent, with saltshakers and sauces readily available. However, some individuals were reluctant to reduce salt/sodium intake, citing concerns about taste, food variety, and customer complaints. Obstacles to reducing salt/sodium levels included limited accessibility and the cost of low-sodium ingredients. The data collection tools and methodologies used in this study can serve as a foundation for future investigations and strategies to reduce salt consumption in food services. The study recommends government support for transforming the gastronomic sector and implementing regulations and knowledge enhancement. Collaboration with the productive sector is crucial for creating healthy environments. This research presents valuable evidence regarding the utilization of salt and sodium in the gastronomic sector, thereby assisting in the decision-making process for public health initiatives and the prevention of non-communicable chronic diseases. It highlights the significance of tackling sodium reduction in food services to encourage the adoption of healthy culinary practices and enhance the overall health of the population.

“No Need to Get Salty” Or Is There? Sodium Functionality as a Consideration in Nutrition Public Health Policy

Aim: Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contained in foods available for purchase. The aim of this work was to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant and consumer-acceptable. Subject and Methods: Two foods were reformulated for compliancy with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. Results: While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pretzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. Conclusion: Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium “original” products but requires an understanding of the role of salt in product recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.

Knowledge, Attitudes and Practices of the Populations of Dapaong and Its Surroundings in Togo on Sodium/Salt and Potassium Intakes

Background: Food plays an important role in human health. A healthy diet contributes to the improvement of the health of populations. A diet high in sodium/salt and low in potassium has been shown to contribute to cardiovascular disease. The objective of this study was to assess the knowledge, attitudes and practices (KAP) of the inhabitants of Dapaong and its surroundings on dietary intakes of sodium/salt and potassium. Methods: This was a cross-sectional study conducted from 1 November to 15 December 2022 involving 400 adults aged 25 to 44 years. Sampling was done using the probability method and the multistage random sampling technique with proportional allocation. These two methods were applied to select villages, households, and primary targets in each locality according to whether the area of residence was urban or rural. The electronic kobocollect questionnaire was administered to people in households and the interview guide was to resource persons, administrators and community leaders to collect the data. Results: Overall, 80.25% of the respondents had low knowledge of sodium/salt intakes;88.50% had poor attitudes towards the use of foods that provide more sodium/salt and 92.75% had behaviours that were not conducive to reducing excessive salt consumption. With regard to potassium, the same trend was observed in the order of 91%, 72% and 73.75%. Conclusion: The KAP levels of the people studied were not good. The populations are prone to cardiovascular disease. A multisectoral nutritional intervention would be essential to improve the knowledge of the populations on sodium/salt and potassium intakes and therefore favourable to the fight against CVD/NCD.