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Journal articles on the topic 'Monosodium salt'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Bauss, F., and R. C. Mühlbauer. "BM-21.0955, Monosodium Salt, Monohydrate." Drugs of the Future 19, no. 1 (1994): 13. http://dx.doi.org/10.1358/dof.1994.019.01.234806.

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2

Yeritsyan, Mejlum L., Armen M. Arustamyan, Inessa N. Sirekanyan, Lena G. Mkoyan, and Lilit O. Stepanyan. "NEW TYPES OF FLAME RETARDANTS BASED ON PHOSPHATE DERIVATIVES." Proceedings of the YSU B: Chemical and Biological Sciences 56, no. 2 (258) (2022): 131–35. http://dx.doi.org/10.46991/pysu:b/2022.56.2.131.

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One of the main problems of nature conservation and protection of the environ-ment is the reducing of flammability of natural and synthetic materials as well as products based on them. In order to obtain non-combustible materials such as flame retardants, monosodium salt of orthophosphoric acid, urea, thiourea and their mono-methylol derivatives, as well as N-monomethylol acrylamide were used in this work. The reaction for the synthesis of the mentioned compounds was carried out in the presence of a small amount of water. During the reaction between urea and monosodium salt of orthophosphoric

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3

Sweah, Zainab J., and Fatima H. Malik. ""Preparation and Study the Electrical Properties of Chitosan, Hydroxyethylcellulose, and Polyvinyl Alcohol polymer Blend Doped with Different ratios of 4-(2-Pyridylazo)Resorcinol Monosodium Salt Hydrate "." Muthanna Journal of Pure Science 8, no. 1 (2020): 49–55. http://dx.doi.org/10.52113/2/08.01.2021/49-55.

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"The polymer blend of Chitosan: polyvinyl alcohol (PVA) (1:1) weight percent and hydroxyethyl cellulose (HEC) (0.5%) was prepared. The profile of the sample and its properties were measured by Fourier transfer Infrared spectroscopy (FTIR). The Scanning Electron Microscopy (FESEM) was used to describe the morphology of the polymer blend with two magnifications without any ratio of 4- (2-Pyridylazo) resorcinol monosodium salt hydrate and with 0.15 % of a 4-(2-Pyridylazo) resorcinol monosodium salt hydrate. The mechanical properties were demonstrated and characterized by Elongation and Young modu

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4

Tapmeyer, Lukas, Daniel Eisenbeil, Michael Bolte, and Martin U. Schmidt. "First crystal structure of a Pigment Red 52 compound: DMSO solvate hydrate of the monosodium salt." Acta Crystallographica Section E Crystallographic Communications 77, no. 4 (2021): 402–5. http://dx.doi.org/10.1107/s2056989021002577.

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Pigment Red 52, Na2[C18H11ClN2O6S], is an industrially produced hydrazone-laked pigment. It serves as an intermediate in the synthesis of the corresponding Ca2+ and Mn2+ salts, which are used commercially for printing inks and lacquers. Hitherto, no crystal structure of any salt of Pigment Red 52 is known. Now, single crystals have been obtained of a dimethyl sulfoxide solvate hydrate of the monosodium salt of Pigment Red 52, namely, monosodium 2-[2-(3-carboxy-2-oxo-1,2-dihydronaphthalen-1-ylidene)hydrazin-1-yl]-5-chloro-4-methylbenzenesulfonate dimethyl sulfoxide monosolvate monohydrate, Na+·

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5

Findlay, John A., Zheng-Quan He, and Barbara Blackwell. "Minor saponins from the starfish Asteriasforbesi." Canadian Journal of Chemistry 68, no. 7 (1990): 1215–17. http://dx.doi.org/10.1139/v90-188.

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The structures of three new saponins from the starfish Asteriasforbesi have been elucidated by spectroscopic means. Forbeside F is the hydrate of the monosodium salt of 6α-O-{β-D-fucopyranosyl(1 → 4)-O-[β-D-quinovopyranosyl(1 → 2)]-O-β-D-quinovopyranosyl(1 → 3)-O-6-deoxy-β-D-xylo-hexos-4-ulopyranosyl}-20S-hydroxy-3β-sulfo-oxy-5α-cholest-9(11)-en-23-one. Forbeside G is the hydrate of the monosodium salt of 6α-O-{[β-D-quinovopyranosyl(1 → 2)]-O-β-D-quinovopyranosyl(1 → 3)-O-6-deoxy-β-D-xylo-hexos-4-ulopyranosyl}-20S-hydroxy-3β-sulfo-oxy-5α-cholest-9(11)-en-23-one. Forbeside H is the monosodium s

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6

Tapmeyer, Lukas, Steven Hill, Michael Bolte, and Wilhelm Maximilian Hützler. "Two monosodium salt hydrates of Colour Index Pigment Red 48." Acta Crystallographica Section C Structural Chemistry 76, no. 8 (2020): 716–22. http://dx.doi.org/10.1107/s2053229620008530.

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We report herein the crystal structures of a monohydrate of Colour Index Pigment Red 48 (P.R.48) (systematic name: monosodium 2-{2-[3-carboxy-2-oxo-1,2-dihydronaphthalen-1-ylidene]hydrazin-1-yl}-4-chloro-5-methylbenzenesulfonate monohydrate), Na+·C18H12ClO6S−·H2O, and a dihydrate, Na+·C18H12ClO6S−·2H2O. The two monosodium salt hydrates of P.R.48 were obtained from in-house synthesized P.R.48. Both have monoclinic (P21/c) symmetry at 173 K. The crystal packing of both crystal structures shows a layer arrangement whereby N—H...O and O—H...O hydrogen bonds are formed.

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7

Prakash, Jamuna, and Prabhavathi S.N. "Efficacy of Monosodium Glutamate as a Flavour Potentiator in Salt Reduction: A Review." Nutrition and Food Processing 2, no. 1 (2019): 01–04. http://dx.doi.org/10.31579/2637-8914/008.

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Sodium is an essential micro nutrient and an indispensable ingredient in most of the savoury foods. The salty taste is mainly contributed by sodium chloride through a proto-typical stimulus. The current sodium intake has been estimated to be exceeding normal recommendation at an alarming rate. This has given rise to health concerns since excessive sodium intake is associated with rise in blood pressure and eventually to cardiovascular diseases. The habitual salt intake among Asian population is around 10-12g/day against the WHO recommendation of 5-6g/day. Today food processing industries are f

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8

Jasim, Shaimaa M. A. "Histological study about testicular tissue damage induced by monosodium glutamate and the ameliorative effect of curcumin in male albino rats." Journal of Genetic and Environment Conservation 13, no. 2 (2025): 45–52. https://doi.org/10.63799/jgec.13.2.1.

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Monosodium glutamate (MSG) is a sodium and glutamic acid salt. It is most often used in food processing as a flavoring enhancer. Due to its distinct flavor, monosodium glutamate, a non-essential amino acid in the human body, has been used extensively as a food additive since 1909. The purpose of the study was to explore the toxic and detrimental effects of monosodium glutamate as well as the protective function of curcumin in male albino rats. The evaluation criteria are determined by histological measurements and relative testes organ weight. Forty male rats (Rattus norvegicus) were utilized,

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9

Roa Engel, Carol A., Joop H. ter Horst, Mervin Pieterse, Luuk A. M. van der Wielen, and Adrie J. J. Straathof. "Solubility of Fumaric Acid and Its Monosodium Salt." Industrial & Engineering Chemistry Research 52, no. 27 (2013): 9454–60. http://dx.doi.org/10.1021/ie400794r.

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10

Zhang, Shi-Xian, Xiao-Li Wu, Tong-Hui Hao, et al. "Structure design, fabrication and property investigation of water-based polyesters with notable surface hydrophilicity." New Journal of Chemistry 42, no. 24 (2018): 20015–23. http://dx.doi.org/10.1039/c8nj03884h.

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11

Turhanen, Petri A. "6-Bromo-1-hydroxyhexane-1,1-bisphosphonic Acid Monosodium Salt." Molbank 2022, no. 4 (2022): M1476. http://dx.doi.org/10.3390/m1476.

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The synthesis of 6-bromo-1-hydroxyhexane-1,1-bisphosphonic acid monosodium salt has been described in detail and characterized by 1H, 13C, 31P NMR spectroscopy and high-resolution MS methods. Bisphosphonates are highly important compounds having a lot of medicinal and non-medicinal applications.

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12

Prakash, Jamuna. "Efficacy of Monosodium Glutamate as a Flavour Potentiator in Salt Reduction: A Review." Nutrition and Food Processing 2, no. 1 (2019): 01–04. http://dx.doi.org/10.31579/2637-8876/008.

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13

Sailo, Lalrinzuali, Meesala Krishna Murthy, Khandayataray Pratima, Vikas Kumar Roy, and Guruswami Gurusubramanian. "Monosodium Glutamate Toxicity and the Possible Protective Role of L–Carnitine." Science & Technology Journal 6, no. 1 (2018): 45–56. http://dx.doi.org/10.22232/stj.2018.06.01.06.

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Monosodium glutamate is naturally available non-essential amino acids, which found in naturally occurring foods and used as flavour enhancer worldwide. Monosodium glutamate is believed to be linked with diverse health problems. The aim of the study was toxic effects of monosodium glutamate (MSG) and the protective role of L-carnitine, light on the available literature from last 25 years about diverse toxicity studies which had been carried out on animal and human models. Google scholar, NCBI, PUBMED, EMBASE, Wangfang databases, and Web of Science databases were used to retrieve the available s

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14

RODRIGUES, JÉSSICA F., GABRIELA JUNQUEIRA, CARLA S. GONÇALVES, JOÃO D. S. CARNEIRO, ANA CARLA M. PINHEIRO, and CLEITON A. NUNES. "Elaboration of garlic and salt spice with reduced sodium intake." Anais da Academia Brasileira de Ciências 86, no. 4 (2014): 2065–75. http://dx.doi.org/10.1590/0001-3765201420130464.

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Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl

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15

Jůzl, Miroslav, Markéta Piechowiczová, and Kamila Řehůřková. "Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 390–95. http://dx.doi.org/10.5219/1117.

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Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = abse

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16

de Souza, Vanessa Rios, Tassyana Vieira Marques Freire, Carla Gonçalves Saraiva, João de Deus Souza Carneiro, Ana Carla Marques Pinheiro, and Cleiton Antônio Nunes. "Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter." Journal of Dairy Research 80, no. 3 (2013): 319–25. http://dx.doi.org/10.1017/s0022029913000204.

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Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphat

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17

Akbar, Junaid, and Tasnifullah Khan. "An Analytical Study of Chinese Salt (MSG): Is it halal or haram." Journal of Islamic and Religious Studies 2, no. 1 (2017): 95–102. http://dx.doi.org/10.36476/jirs.2:1.06.2017.08.

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Monosodium Glutamate is the scientific name of Chinese salt, which also called Ajinomoto. Monosodium Glutamate was first discovered by the Japanese chemist Ikeda Kibunae in 1908. The MSG was firstly derived from seaweed. Later on MSG was got from meat, gluten, and vegetables etc. It can be derived from Najas ul ‘ain and Gher Najas ul ‘ain things. If it was got from Najas ul ‘ain, then there is a question about MSG that is it halal (permissible/ lawful) or haram (non-permissible/unlawful). This research in this article is concluded that if the culture of MSG is halal or the proper Istihalah has

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18

Marques, Caroline, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, and Marina Leite Mitterer-Daltoé. "Consumer insight into the monosodium glutamate." Acta Scientiarum. Technology 40, no. 1 (2018): 30838. http://dx.doi.org/10.4025/actascitechnol.v40i1.30838.

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The fifth basic taste called ‘umami’ was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being an important option for reducing sodium intake by the population. This study evaluated the holistic perception of consumers about the MSG through the modern sensory techniques Word Association and Cata (Check All That Apply). Also a paired comparison was applied to define the consumers’ gustatory perception. Two stimuli were applied on Word Associat

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19

Hassan, IH El-Sayyad. "Promising role of Carob (Ceratonia siliqua L) phytochemical components against neurotoxicity induced by monosodium glutamate." Global Journal of Zoology 2, no. 1 (2017): 024–32. https://doi.org/10.17352/gjz.000008.

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The phytochemical constituents of Carob (Ceratonia siliqua L) showed therapeutic medical importance especially concerning neurotoxicity which represents the major public health problem. Neurodegenerative disorders are developed from different metabolic diseases and chemical component such as monosodium glutamate. It is the widely used chense sodium salt of the non-essential glutamic amino acid. It is one of the most popular fl avor enhancer. Monosodium glutamate is excitatory neurotransmitter in brain, increased the perception of wetness and saltiness as a taste sensation UMAMI. Treatment with

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20

Corkum, M. J., L. A. Bate, A. Lirette, and T. Tennessen. "Effects of flavouring agents on intake of silage by feedlot steers." Canadian Journal of Animal Science 74, no. 2 (1994): 387–89. http://dx.doi.org/10.4141/cjas94-054.

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Thirty-five yearling Hereford steers with an average weight of 358 ± 32 kg were randomly assigned to one of five groups of seven animals to determine the effect of adding flavouring agents to grass-legume silage at feeding time. The trial was designed as a 5 × 5 Latin square with each group receiving each of the 5 treatments for a 12-d period. The flavouring agents chosen represented major taste groups: sweet (aspartame (Asp) at 0.025% as fed), acid (hydrochloric acid (HCl) at 0.625% as fed), salt (sodium chloride (NaCl) at 0.6% as fed), and monosodium glutamate (MSG) at 1% as fed. Daily intak

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21

Narendra, N., and M. A. Viswamitra. "Structure of the monosodium salt of D-glucose 6-hydrogenphosphate." Acta Crystallographica Section C Crystal Structure Communications 41, no. 11 (1985): 1621–24. http://dx.doi.org/10.1107/s0108270185008794.

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22

Kivekäs, R., A. Pajunen, E. Colacio, J. M. Dominquez-Vera, and A. Romerosa. "Heptahydrated Monosodium Salt of 6-Amino-5-(2-carboxyphenyl)azouracil." Acta Crystallographica Section C Crystal Structure Communications 51, no. 5 (1995): 939–42. http://dx.doi.org/10.1107/s0108270194012539.

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23

Knyazeva, A. C., N. L. Vostrikova, A. V. Kulikovsky, D. A. Utyanov, and A. A. Kurzova. "Methodology for measuring the mass fraction of monosodium glutamate in meat matrices." BIO Web of Conferences 103 (2024): 00088. http://dx.doi.org/10.1051/bioconf/202410300088.

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Over the past century, human lifestyles and eating habits have changed dramatically as people in developed countries resort to fast food, they are indiscriminate and get used to frequent snacking. Production of dietary dishes and increase in the range of food products lead to the fact that the manufacturer has to use a large number of functional ingredients, such as those that improve the flavor. One widely used additive is monosodium glutamate. Monosodium L-glutamate (E621) is the sodium salt of glutamic acid present in all protein products which is used worldwide as a food flavor enhancer. T

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24

Buzescu, Anca, Nicoleta Aurelia Cristea, Alexandra Chiriac, and C. Chiriță. "Experimental research on the interactions between some anxiolytics and dietary sodium monoglutamate." Acta Medica Marisiensis 60, no. 6 (2014): 260–64. http://dx.doi.org/10.1515/amma-2015-0005.

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Abstract Objectives: Monosodium glutamate, the salt of glutamic acid, is largely used as a flavour enhancer (E621). In this study, we determine if monosodium glutamate, after repeated oral administration, can induce any degree of anxiety. Taking into account the interdependence between glutamate and GABA neurotransmissions, we studied the possible interactions of monosodium glutamate with some representatives belonging to benzodiazepines therapeutical class, diazepam and alprazolam, used as first line therapy for the treatment of anxiety. Methods: For determining the degree of anxiety, the spe

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25

THUY, Linh NGUYEN, Liana C. SALANȚĂ, Maria TOFANĂ, Sonia A. SOCACI, Anca C. Fărcaș, and Carmen R. POP. "Mini Review About Monosodium Glutamate." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 77, no. 1 (2020): 1. http://dx.doi.org/10.15835/buasvmcn-fst:2019.0029.

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Monosodium glutamate (MSG) is salt of sodium and glutamic acid. It is most commonly known as a flavouring enhancer in food processing, which provides umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. The amino acid glutamic acid it is naturally presents in food. Globally, commercial MSG’s consumption is increasing, markable high in Asia. Likewise, its production has known improvements regarding both method and technical equipment. Although MSG’s safety was evaluated by international organizations (EFSA, F

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26

Fuentes-Rios, David, Alvaro Sanchez-Rodriguez, Laura Lopez-Rios, et al. "Human Pharmacokinetic Profiling and Comparative Analysis of Mangiferin and Its Monosodium Derivative from Mangifera indica Extracts Using UHPLC-MS/MS with 1H NMR and MALDI-TOF Confirmation." Molecules 30, no. 3 (2025): 461. https://doi.org/10.3390/molecules30030461.

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Mangiferin, a glucosyl xanthone, is a plant metabolite with promising nootropic and ergogenic properties. However, its poor and inconsistent systemic bioavailability limits its therapeutic potential. Additionally, the pharmacokinetics of mangiferin from mango leaf extract formulations remain uncharacterized in humans. This study validated a UHPLC-MS/MS method and conducted a human pharmacokinetic study approved by an ethics committee. The bioavailability of mangiferin and its monosodium salt was assessed from two standardized mango leaf extracts: MLE60, standardized to 60% mangiferin but pract

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27

Haigler, William E., Billy J. Gossett, James R. Harris, and Joe E. Toler. "Resistance of Common Cocklebur (Xanthium strumarium) to the Organic Arsenical Herbicides." Weed Science 36, no. 1 (1988): 24–27. http://dx.doi.org/10.1017/s0043174500074403.

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The presence of a common cocklebur (Xanthium strumariumL. # XANST) population resistant to organic arsenical herbicides was confirmed in three adjoining counties of South Carolina's ten-county cotton-growing region, but little evidence of resistance was found in the remaining seven counties. This population was resistant to both disodium salt of methylarsonic acid (DSMA) and monosodium salt of methylarsonic acid (MSMA) but not to herbicides from nine other chemical groups. A much greater level of resistance was apparent in the field than under greenhouse conditions and larger plants were more

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28

Bevzo, V. V. "THE EFFECT OF PROLONGED ADMINISTRATION OF SODIUM GLUTAMATE ON CERTAIN INDICATORS OF LIPID METABOLISM AND DEVELOPMENT OF OBESITY IN RATS." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 25, no. 1 (2025): 107–11. https://doi.org/10.31718/2077-1096.25.1.107.

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Introduction. Monosodium glutamate is one of the most common food additives, which is a flavor and aroma enhancer, and is also used as a salt substitute in many processed food products. Debates and research continue regarding the potential impact of monosodium glutamate on metabolic health, especially its relationship with obesity and metabolic disorders. The aim of the work was to study the effect of long-term administration of monosodium glutamate and the level of glucose, triacylglycerides, total cholesterol, lipoproteins in the blood serum of rats and on the body weight of animals and the

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29

Wang, Shangci, Shaokang Zhang, and Koushik Adhikari. "Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup." Foods 8, no. 2 (2019): 71. http://dx.doi.org/10.3390/foods8020071.

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Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects

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30

Novoa de Armas, Héctor, Eladio Pardillo-Fontdevila, and Ramón Pomés Hernández. "Crystal and X-ray powder diffraction data for cefotaxime sodium salt, C16H16N5NaO7S2." Powder Diffraction 14, no. 2 (1999): 142–44. http://dx.doi.org/10.1017/s0885715600010460.

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An indexed powder diffraction pattern and related crystallographic data are reported for cefotaxime sodium salt: 5-thia-1-azabicyclo[4.2.0]oct-2-ene-2-carboxylic acid, 3-[(acetyloxy)methyl]-7-[[(2amino-4-thiazolyl)(methoxyimino)-acetyl]amino]-8-oxo, monosodium salt, [6R−[6α,7β(Z)]], C16H16N5NaO7S2. The unit cell dimensions were determined from diffractometer methods, using monochromatic CuKα1 radiation, and evaluated by indexing programs. The monoclinic cell found for cefotaxime sodium was a=13.063(2) Å, b=8.916(2) Å, c=9.726(2) Å, β=107.34(2)°, Z=2, space groups: P21 (No. 4) or P21/m (No. 11)

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31

Knyazeva, A. S., N. L. Vostrikova, A. V. Kulikovskii, and D. A. Utyanov. "Method and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matrices." Food systems 5, no. 3 (2022): 223–31. http://dx.doi.org/10.21323/2618-9771-2022-5-3-223-231.

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Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced from low-quality ingredients, led to the manufacturer’s necessity to use a large number of functional ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all

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32

Wang, Ya Ting, Li Li Chen, and Li Zhao. "Application of Amiurus nebulosus Skins Collagen in Mayonnaise." Advanced Materials Research 781-784 (September 2013): 1786–90. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1786.

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Using Amiurus nebulosus skins collagen as a kind of emulsifier in the mayonnaise, instead of a part of yolk. Based on the viscosity and organoleptic evaluation to determine the optimal formula: 0.2% Amiurus nebulosus skins collagen, 72% oil, 12.5% yolk, 9% water, 2.0% salt, 2.0% sugar, 1.1% monosodium glutamate and 1.5% spice. The experimental result showed that Amiurus nebulosus skins collagen had the advantage of emulsifying and mouthful in mayonnaise application.

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33

Jangga, Jangga, Saparuddin Latu, Nining Ade Ningsih, and Rosdiana Rosdiana. "PEMBERDAYAAN MASYARAKAT TENTANG CARA MENDETEKSI MONOSODIUM GLUTAMAT PADA MAKANAN DAN DAMPAKNYA TERHADAP KESEHATAN." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 6, no. 4 (2022): 1676. http://dx.doi.org/10.31764/jpmb.v6i4.10989.

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ABSTRAKMSG pada makanan yang dikonsumsi sering mengganggu kesehatan karena MSG akan terurai menjadi sodium dan glutamat. Garam dari MSG mampu memenuhi kebutuhan garam sebanyak 20-30%, sehingga konsumsi MSG yang berlebihan menyebabkan kenaikan kadar garam dalam darah. Tujuan kegiatan ini adalah meningkatkan pengetahuan masyarakat di wilayah kerja Puskesmas Minasa Upa Kecamatan Rappocini Kota Makassar tentang cara mendeteksi MSG pada makanan serta masyarakat dapat mengetahui dampak penggunaan MSG terhadap kesehatan. Metode yang digunakan pada kegiatan ini adalah dengan memberdayakan masyarakat p

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34

Journal, Baghdad Science. "Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7." Baghdad Science Journal 14, no. 1 (2017): 32–38. http://dx.doi.org/10.21123/bsj.14.1.32-38.

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The aim of this study was to get monosodium glutamate (MSG) flavor, which was obtained from glutamic acid, that produced from local isolated from Bacillus subtilis EN3A1-P19U7 which genetically improved, from Bacillus subtilis EN3A1-P19U7, and applied in sausage chicken meat, mayonnaise and vegetable and lentil soup, it has been added MSG product in this study at different concentrations with the use of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation of these products and found that the addition of MSG product this study at the level o

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Lan, Tian, and Dongwei Li. "Salt inhibition effects in biological treatment of monosodium l-glutamate fermentation wastewater." Journal of Biotechnology 136 (October 2008): S658—S659. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1526.

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Wang, Xiaohong, and Shinobu Yamauchi. "Improve Dentin Bonding Performance Using a Hydrolytically Stable, Ether-Based Primer." Journal of Functional Biomaterials 13, no. 3 (2022): 128. http://dx.doi.org/10.3390/jfb13030128.

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The objective of this study is to replace a traditional methacrylate-based primer (glycine, N-(2-hydroxy-3-(2-methyl-1-oxo-2-propenyl)propyl)-N-(4-methylphenyl) monosodium salt, NTG-GMA) with a hydrolytically stable ether-based primer (glycine, N-2-hydroxy-3-(4-vinylbenzyloxy)-propyl-N-(4-methylphenyl), monosodium salt, NTG-VBGE). The performance and durability of bonding composites to detin of two primers combined with methacrylate-based or ether-based adhesives were evaluated using shear bond strength (SBS) and micro-tensile bond strength (μTBS) combined with thermal cycling. The hydrolysis

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Soto-Escageda, José Alberto, Bruno Estañol, Carlos Alejandro Vidal-Victoria, Anaclara Michel, Manuel Antonio Sierra-Beltran, and Héctor Bourges-Rodríguez. "Does salt addiction exist?" Salud mental 39, no. 3 (2016): 175–81. http://dx.doi.org/10.17711/sm.0185-3325.2016.016.

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Abstract Background. Salt consumption activates the brain reward system, inducing cravings and the search for salted food. Its excessive intake is associated with high blood pressure and obesity. The high quantity of salt in processed food is most likely a major cause of the global pandemic of hypertension (HT). Objective. To review the current information on the topic of salt addiction and the health consequences this has. Method. A search in PubMed, ScienceDirect, and EBSCOhost databases was conducted with the keywords “salt”, “salt addiction”, and “food addiction”. Articles with information

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Boyi, Adamu, Matthew Olugbenga Oyeyemi, and Abiodun Temitayo Wahab. "Effects of oral administration of Monosodium glutamate (msg) on semen characteristics and sperm morphology of the West African Dwarf bucks (Capra hircus)." Journal of Animal Science and Veterinary Medicine 7, no. 6 (2022): 176–84. http://dx.doi.org/10.31248/jasvm2022.343.

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Monosodium glutamate (MSG) is a sodium salt of glutamic acid, popularly known as (Ajinomoto) and indiscriminately consumed as a flavour enhancer in various foods. The consequences of Monosodium glutamate consumption on semen characteristics and sperm morphology remain unknown. This study aimed to investigate the effects of MSG on semen characteristics and sperm morphology. Sixteen (16) mature bucks weighing between 10 and 14 kilograms were randomly assigned to four groups (A-D) of four bucks per group. Group A served as the control, while B, C and D served as the treatment groups and received

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Maixner, J., J. Rohlíček, Č. Florián, J. Vyňuchal, and F. Alafid. "X-ray powder diffraction data for monosodium salt azobarbituric acid dihydrate [C8H5N6O6Na.2H2O]." Powder Diffraction 29, no. 4 (2014): 383–84. http://dx.doi.org/10.1017/s0885715614000657.

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X-ray powder diffraction data, unit-cell parameters, and space group for a sodium azobarbituric acid dihydrate are presented [a = 3.546 (1) Å, b = 9.210 (2) Å, c = 9.738 (4) Å, α = 104.07 (4)°, β = 98.09 (6)°, γ = 98.80 (2)°, unit-cell volume V = 299.6 Å3, Z = 1, and space group P − 1]. All the measured lines were indexed. No detectable impurities were observed.

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Bergeron, Raymond J., Jan Wiegand, and Gary M. Brittenham. "HBED: The Continuing Development of a Potential Alternative to Deferoxamine for Iron-Chelating Therapy." Blood 93, no. 1 (1999): 370–75. http://dx.doi.org/10.1182/blood.v93.1.370.

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Abstract To further examine the potential clinical usefulness of the hexadentate phenolic aminocarboxylate iron chelatorN,N′-bis(2-hydroxybenzyl)ethylenediamine-N,N′-diacetic acid (HBED) for the chronic treatment of transfusional iron overload, we performed a subchronic toxicity study of the HBED monosodium salt in rodents and have evaluated the iron excretion in primates induced by HBED. The HBED-induced iron excretion was determined for the monohydrochloride dihydrate that was first dissolved in a 0.1-mmol/L sodium phosphate buffer at pH 7.6 and administered to the primates either orally (PO

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Bergeron, Raymond J., Jan Wiegand, and Gary M. Brittenham. "HBED: The Continuing Development of a Potential Alternative to Deferoxamine for Iron-Chelating Therapy." Blood 93, no. 1 (1999): 370–75. http://dx.doi.org/10.1182/blood.v93.1.370.401k29_370_375.

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To further examine the potential clinical usefulness of the hexadentate phenolic aminocarboxylate iron chelatorN,N′-bis(2-hydroxybenzyl)ethylenediamine-N,N′-diacetic acid (HBED) for the chronic treatment of transfusional iron overload, we performed a subchronic toxicity study of the HBED monosodium salt in rodents and have evaluated the iron excretion in primates induced by HBED. The HBED-induced iron excretion was determined for the monohydrochloride dihydrate that was first dissolved in a 0.1-mmol/L sodium phosphate buffer at pH 7.6 and administered to the primates either orally (PO) at a do

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Halim, Jeremia, Ali Bouzari, Dan Felder, and Jean‐Xavier Guinard. "The Salt Flip : Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods." Journal of Food Science 85, no. 9 (2020): 2902–14. http://dx.doi.org/10.1111/1750-3841.15354.

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Morita, Rieko, Masanori Ohta, Yoko Umeki, Akiko Nanri, Takuya Tsuchihashi, and Hitomi Hayabuchi. "Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference." Nutrients 13, no. 2 (2021): 577. http://dx.doi.org/10.3390/nu13020577.

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Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preferen

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Rusmevichientong, Pimbucha, Celina Morales, Gabriela Castorena, Ratana Sapbamrer, Mathuramat Seesen, and Penprapa Siviroj. "Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 377. http://dx.doi.org/10.3390/ijerph18020377.

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Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject’s blood pressure (BP) was measured twic

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Thuoc, Doan Van, and Tran Thi Hien. "OPTIMIZATION OF MEDIUM COMPONENTS FOR THE PRODUCTION OF ECTOINE BY A HALOPHILIC BACTERIUM ISOLATED FROM CAN GIO MANGROVE." Vietnam Journal of Science and Technology 57, no. 2 (2019): 146. http://dx.doi.org/10.15625/2525-2518/57/2/12979.

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The effect of different carbon and nitrogen sources on growth of producer strain was investigated. Sucrose and glucose were found to be suitable carbon sources, and monosodium glutamate was favorable nitrogen source for bacterial cell growth. Optimum salt concentrations for bacterial growth was ranged from 4 to 6%, whereas, NaCl concentrations from 12 to 15% found to be good for ectoine accumulation. Two-step fed-batch fermentation was then designed, biomass and ectoine content were significant increased, maximum CDW of 25 g/l and ectoine content of 10.3% were obtained.

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VISHNU, KOLHE. "Study of Equilibrium Constants of Beryllium(II) Teternary Complexes at different Ionic Strengths." Journal of Indian Chemical Society Vol. 73, Nov 1996 (1996): 567–71. https://doi.org/10.5281/zenodo.5913975.

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School of Studies tn Chemistry, Jiwaji University, Gwahor-474 011 <em>Manuscript received 7 March 1991, revised </em>28 December 1994, accepted 28 March 1995 Formation constants of 1 : 1 binary Be<sup>II</sup>-L/L' and 1 : 1 : 1 ternary Be<sup>II</sup>-L-L' complexes, where L = salicylic acid (SA), monosodium salt of 5-sulphosalicylic acid (SSA) and 3,5-dinitrosalicylic acid (DNSA) and L' = 2-hydroxyacetophenone (HAP), 2,5-dihydroxyacetophenone (DHAP) and 5-chloro-2-hydroxyacetophenone (CHAP), have been determined potentiometrically in 20% (v/v) ethanolic aqueous medium a

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Al-Azawi, Maryam, Dima Altattan, Salma Khamis Ali, and Majed Mamoun AbuKhader. "Examining the Use of Taste Enhancers in Instant Noodles and Public Perception of Monosodium Glutamate in Muscat, Oman." Current Nutrition & Food Science 16, no. 2 (2020): 198–206. http://dx.doi.org/10.2174/1573401314666180820153837.

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Background: Monosodium Glutamate (MSG) is an extensively used additive in food industry as a taste enhancer and found naturally in fruits and vegetables. Aim: To examine and assess the use of taste enhancers and correlate with the amount of salt (sodium) in instant noodles sold in the Omani market. A pilot study was also conducted to assess public perception towards MSG use in these products. Methods: The different names and written forms of taste enhancers and salt (sodium) content are printed on the outer pack of instant noodles and 200 questionnaires distributed to public were recorded, col

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GYODA, Kazuki, Katsuhito MORI, Takahiro KUDO, Kazuhisa TAKAGI, Shuji OKADA, and Kunio MORI. "Reaction of 6-(3-Triethoxysilylpropylamino)-1,3,5-Triazine-2,4-Dithiol-Monosodium Salt with Metal Surfaces." Journal of the Japan Society of Colour Material 86, no. 1 (2013): 8–11. http://dx.doi.org/10.4011/shikizai.86.8.

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Teoh, Chui-Fen, Audrey Daning Tuzan, Annita Seok-Kian Yong, Kit-Shing Liew, Leong-Seng Lim, and Hon-Jung Liew. "Evaluation of crystalline amino acids as potent stimulatory chemoattractants for the slipper lobster Thenus orientalis." PeerJ 11 (October 20, 2023): e15607. http://dx.doi.org/10.7717/peerj.15607.

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Intensive research on the effectiveness of chemoattractants has been widely explored to improve the feed qualities in expanding crustacean farming. Taste preferences in slipper lobster remained unknown despite their significant contribution to the lobster fisheries. Chemoattractants allow better performance in aquaculture species by increasing food attractiveness and palatability. Amino acids (AA) have been leading in previous research on crustacean feeding behavior. Given that slipper lobster possesses chemoreceptors to detect and orient towards food, this study investigated an approach to id

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Findlay, John A., Mahesh Jaseja, and Jean-Robert Brisson. "Forbeside C, a saponin from Asteriasforbesi. Complete structure by nuclear magnetic resonance methods." Canadian Journal of Chemistry 65, no. 11 (1987): 2605–11. http://dx.doi.org/10.1139/v87-430.

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The structure of forbeside C, a saponin from the starfish Asteriasforbesi, has been deduced totally by nuclear magnetic resonance methods applied to the undegraded molecule. Using principally 2D-COSY, HCORR, RCT, and 1D-nOe experiments, forbeside C is shown to be the hydrate of the monosodium salt of 6α-O-{β-D-fucopyranosyl(1 → 2)-O-β-D-fucopyranosyl(1 → 4)-O-[β-D-quinovopyranosyl(1 → 2)]-O-β-D-quinovopyranosyl(1 → 3)-O-6-deoxy-β-D-xylo-hexos-4-ulopyranosyl}-20S-hydroxy-3β-sulfo-oxy-5α-cholest-9(11)-en-23-one, the structure reported previously for ovarian asterosaponin 1.

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