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Management of natural and added dietary phosphorus burden in kidney disease.
Full text linkPhosphorus retention occurs from higher dietary phosphorus intake relative to its renal excretion or dialysis removal. In the gastrointestinal tract the naturally existing organic phosphorus is only partially (∼60%) absorbable; however, this absorption varies widely and is lower for plant-based phosphorus including phytate (80%). The latter phosphorus often remains unrecognized by patients and health care professionals, even though it is widely used in contemporary diets, in particular, low-cost foods. In a nonenhanced mixed diet, digestible phosphorus correlates closely with total protein content, making protein-rich foods a main source of natural phosphorus. Phosphorus burden is limited more appropriately in predialysis patients who are on a low-protein diet (∼0.6 g/kg/d), whereas dialysis patients who require higher protein intake (∼1.2 g/kg/d) are subject to a higher dietary phosphorus load. An effective and patient-friendly approach to reduce phosphorus intake without depriving patients of adequate proteins is to educate patients to avoid foods with high phosphorus relative to protein such as egg yolk and those with high amounts of phosphorus-based preservatives such as certain soft drinks and enhanced cheese and meat. Phosphorus rich foods should be prepared by boiling, which reduces phosphorus as well as sodium and potassium content, or by other types of cooking-induced demineralization. The dose of phosphorus-binding therapy should be adjusted separately for the amount and absorbability of phosphorus in each meal. Dietician counseling to address the emerging aspects of dietary phosphorus management is instrumental for achieving a reduction of phosphorus loa
Reversed bias Pt/nanostructured ZnO Schottky diode with enhanced electric field for hydrogen sensing
No full textIn this paper, the effect of electric field enhancement on Pt/nanostructured ZnO Schottky diode based hydrogen sensors under reverse bias condition has been investigated. Current–voltage characteristics of these diodes have been studied at temperatures from 25 to 620◦C and their free carrier density con- centration was estimated by exposing the sensors to hydrogen gas. The experimental results show a significantly lower breakdown voltage in reversed bias current–voltage characteristics than the conven- tional Schottky diodes and also greater lateral voltage shift in reverse bias operation than the forward bias. This can be ascribed to the increased localized electric fields emanating from the sharp edges and corners of the nanostructured morphologies. At 620◦C, voltage shifts of 114 and 325mV for 0.06% and 1% hydrogen have been recorded from dynamic response under the reverse bias condition
Pt/SnO2 nanowires/SiC based hydrogen gas sensors
No full textPt/SnO2 nanowires/SiC based metal-oxidesemiconductor\ud
(MOS) devices were fabricated and tested for their gas sensitivity towards hydrogen. Tin oxide (SnO2)\ud
nanowires were grown on SiC substrates by the vapour liquid\ud
solid growth process. The material properties of the SnO2\ud
nanowires such as its formation and dimensions were analyzed\ud
using scanning electron microscopy (SEM). The currentvoltage\ud
(I-V) characteristics at different hydrogen\ud
concentrations are presented. The effective change in the\ud
barrier height for 0.06 and 1% hydrogen were found to be\ud
20.78 and 131.59 meV, respectively. A voltage shift of 310 mV at 530°C for 1% hydrogen was measured
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Ingelfinger JR, Kalantar-Zadeh K, Schaefer F; for the World Kidney Day Steering Committee. Averting the legacy of kidney disease—focus on childhood. Kidney Int. 2016;89:512–518
Full text linkIngelfinger JR, Kalantar-Zadeh K, Schaefer F; for the World Kidney Day Steering Committee. Averting the legacy of kidney disease-focus on childhood. Kidney Int. 2016;89:512-518.
No full textWO3-Au nanocomposite thin films as optical gas sensors
No full textWO3 thin films with peculiar morphology were synthesized coupling sputtering technique and acidic post treatment. Samples were subsequently impregnated with Au nanoparticles and optical gas sensing tests were performed. The films showed good sensitivity towards H2, CO and H2S
Development and analytical evaluation of a spectrophotometric procedure for the quantification of different types of phosphorus in meat products.
No full textPhosphorus is an important natural nutrient, but high dietary phosphorus intake, including that sourced from added preservatives, is of great concern in renal patients. In this context a reliable analytical method able to quantify differential phosphorous in food could be a valuable tool for the monitoring of the diet composition We present here a novel analytical procedure to quantify the following kinds of phosphorous in cooked ham: total (TP), inorganic (IP), from phospholipids (PL) and from phosphoproteins (PP). This technique is based on a suitable sample preparation followed by spectrophotometric analyses. Analytical performances of each method were evaluated, taking advantage also of food industry certified material and in-house reference samples. Limit of detection and limit of quantification values for TP, IP, PP-derived and PL-derived phosphorus were 13 and 37, 11 and 33, 2 and 20, 6 and 16 mg P / 100 g fresh mass, respectively. Similar results were obtained when this procedure was used to quantify different types of phosphorus present in cooked ham samples. In conclusion, this procedure is effective for quantifying the content of different types of phosphorus present in cooked ham, which can be contributed by different phosphorus-containing ingredients and additives. To the best of our knowledge, this is the first time that simultaneous determination of TP, IP, PL and PP in cooked ham has been reported
Layered WO3/ZnO/36 degrees LiTaO(3)SAW gas sensor sensitive towards ethanol vapour and humidity
No full textEthanol sensing in dry and humid air by layered surface acoustic wave (SAW) devices is presented. The transducing platform is based on 36 degrees YX LiTaO3 layered SAW device, utilising a 1.2 mu m zinc oxide (ZnO) intermediate layer and 150 nm tungsten trioxide (WO3) sensing layer. Sheet conductivity calculations show that maximum sensitivity is achieved for ZnO layer thickness between I and 1.5 mu m. Sensor performance was analyzed in terms of response magnitude as a function of operational temperature and different relative humidity (RH). Frequency shifts of 119, 90 and 86 kHz towards 500 ppm of ethanol in synthetic air were observed for 0, 25 and 50% RH, respectively. All RH levels were measured at 20 degrees C. At an operating temperature of 300 degrees C, the largest response towards 500 ppm of ethanol was observed. Response magnitude was found to decrease with increasing RH and decreasing operating temperature. Furthermore, the effect of elevated temperatures on the sensors surface morphology is characterised by AYM and SEM techniques. It is suggested that the morphological modifications, due to elevated temperatures play an important role in the sensing behaviour of the WO3 films. (c) 2006 Elsevier B.V. All rights reserved
Novel Differential Measurement of Natural and Added Phosphorus in Cooked Ham With or Without Preservatives
No full textOBJECTIVE: Assessment of the quantity and chemical type of phosphorus (P) content in cooked ham products with or without preservatives using a novel biochemical procedure.
METHODS: We examined the quantity and types of P in 40 samples of cooked ham, including 20 without and 20 with P-containing preservatives, which were purchased randomly from a grocery store in Italy. Food samples were analyzed for dry matter, nitrogen, fat, and P content. Novel spectrophotometric methods were used to measure total P and 3 different P subtypes, that is, water-soluble (inorganic) P including added preservatives and natural P derived from phospholipids and phosphoproteins, separately.
RESULTS: Compared with hams without preservatives, hams with P-containing preservatives had significantly lower dry matter and protein and fat contents. There was 66% more inorganic P (IP) in ham with preservatives than in samples without preservatives (169 ± 36 vs. 102 ± 16 mg/100 g, P < .001, respectively). There were no significant differences in P contents derived from proteins or lipids. The P-to-protein ratio was higher in ham samples with preservatives than in those without preservatives (16.1 ± 4.0 and 9.8 ± 0.8 mg/g, P < .001). The sum of measured IP and P from phospholipids and phosphoproteins was 91% ± 4% of measured total P (207.1 ± 50.7 vs. 227.2 ± 54.4 mg/100 g), indicating a small portion of unspecified P and/or under measurement.
CONCLUSIONS: Novel differential dietary P measurement detects added P-containing preservatives. Cooked ham with preservatives has 66% more measurable IP and 64% higher P-to-protein ratio than ham without preservatives. The contribution of food added with P-containing preservatives to global dietary P burden can negatively influence chronic kidney disease outcome and counteract the efficacy of P-binder medications: this is an important topic that warrants additional investigations
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