Background and purpose: The most important adverse reaction of amphotericin B (AmB) is nephrotoxicity. The aim of this study was to assess the potential effectiveness of intravenous saline + Sodium bicarbonate versus intravenous Sodium Chloride hydration in preventing or attenuating AmB nephrotoxicity. Experimental approach: A randomized, non-placebo-controlled, single-blinded clinical trial was conducted in two adult hematology-oncology wards of Namazi hospital. Eligible patients were randomly assigned into either the normal saline or normal saline + Sodium bicarbonate groups by the ratio of 1: 2. In the normal saline group, 1000 mL of Sodium Chloride 0. 9% (154 meq Sodium) was given intravenously as two equal 500 mL volumes before and during the infusion of AmB. Patients in the saline + Sodium bicarbonate group received 500 mL Sodium Chloride 0. 9% (72 meq Sodium) before and 500 mL isotonic Sodium bicarbonate (72 meq Sodium) intravenously during AmB infusion. Findings/Results: The rate of AmB nephrotoxicity was comparable between normal saline and Sodium bicarbonate groups (54. 2% and 41. 6%, respectively; P = 0. 3). This difference did not reach the level of statistical significance after considering AmB dose and duration of the treatment. The frequency of hypokalemia and hypomagnesemia did not differ significantly between the two groups even after adjusting the results according to AmB dose and treatment duration. Conclusion and implications: The results of the current preliminary clinical trial suggested that the combination of Sodium bicarbonate and normal saline compared to normal saline alone appears to have no superiority in preventing or attenuating different studied aspects of AmB nephrotoxicity in patients with hematological malignancies.

The effects of salinity and supplied calcium Chloride on growth and leaf ions concentration of tomato (Lycopersicon esculentum L.) were investigated in Gorgan, Iran. A factorial experiment was conducted based on RCBD with four NaCl levels (0, 50, 100, and 150 mM) and four CaCl2 levels (0, 100, 200 and 300 mg L-1). Data of growth, yield and leaf’s Ca, K, and Na content were subjected to analyze of variance. The results showed that fruit yield decreased under salinity stress. Increasing Ca2+concentration in the nutrient solution increased the fruit yield. Leaf Ca2+, K+, and N content decreased under salinity stress. Tomato in its response to nutrient solution, salinized with Sodium Chloride and calcium Chloride. The results obtained from this experiment show that salinity stress caused a significant reduction in plant growth, leaf number and fruit weight.

Aims: Uncontrolled salt intake may increase arterial blood pressure. In many patients, high blood pressure is associated with big arterial wall injuries. This study was performed with the aim of evaluating the probable changes of arterial wall in laboratory mice after a period of oral salt intake.Methods: In this experimental study, 20 male and 20 female laboratory mice weighing 30-35 grams with 2 months of age and Balb/c ethnicity were randomly divided into two experimental and control groups. There were 10 male and 10 female mice in each group. The experimental group received normal saline as 18 gram NaCl solved in 1000 cc tap water for 12 weeks and the control group received tap water in the same period. All mice were anesthetized by chloroform and killed and the aorta and carotid arteries were excised and placed in 10% formalin solution for fixation. Sections were obtained from the paraffinized blocks and stained by Hematoxylin & Eosin. Stained sections were observed microscopically. Elective specimens were photographed and findings were statistically analyzed.Results: Atheromas were observed in big arteries' intima in experimental mice but this phenomenon was not seen in control group. Cholesterol deposition and vacuolated macrophage infiltration were other abnormal changes in arterial wall of mice in experimental group that did not exist in control group (p<0.001). Conclusion: Abnormal changes in the experimental group which are mentioned above indicate atherosclerosis in these laboratory models. Therefore, probably high salt intake induces atherosclerosis.

Salt (NaCI) is one of the main sources of Sodium ion in human food. Bread which is the main food in our society, act as a major source of dietary salt in this population. It has been cleared that the high blood pressure is the third cause of mortality in the world. The most important factor in high blood pressure is the amount of Sodium ion existing in blood which is mainly supplies by food. Various kinds of bread are the major food resource in this country. There is no control in how much salt (Sodium Chloride) and Sodium bicarbonate (instead of yeast) added to the various kinds of bread in city of Mashhad. Therefore it seems it is necessary to evaluate amount of Sodium ion in differed kinds of bread in this city. From 1073 bakeries in the city, 100 bakeries were selected random and the bread of these bakeries was analyzed for Sodium ion. The total amount of Sodium ion (as gram in IOOgramdried bread) in various kinds of bread is as follow: Mashini; 0.95, Barbari; 1.79, Araghi; 1.34, Feri; 0.93, Lavashi; 2.01, and Sangak 1.04. The average amount of Sodium ion in various tested bread was 1.34 g/100 gwhich is more than two folds of the maximum standard amount recommended (0.59 g/ 100g). Statistical analysis shows significant differences between the amounts of Sodium in various kinds of bread. It is also shows significant differences between these results and the results of similar research which has been done in city of Isfahan. Finally it is recommended to control and evaluate this important parameter through out the country and make a proper decision

The main goal of this study was to determine the best amount of Sodium alginate needed to effectively encapsulate aromatic coconut water using Sodium alginate and calcium Chloride. Additionally, the study aimed to explore how physical and chemical factors influence the production of aromatic coconut encapsules. Finally, the research sought to evaluate consumer acceptance of encapsulated coconut aroma. The findings revealed that using 2 g Sodium alginate per 200 g coconut water, 500 g clean water, and 3 g calcium Chloride resulted in suitable viscosity of the encapsulated aromatic coconut. These encapsulations were able to dissolve into water when used in encapsulated or coated tablets. When incorporating varying amounts of Sodium alginate (2, 2.5, and 3 g) into the aromatic coconut water, the colour and brightness value (L*) of the encapsulated product was found to be 45.18 ± 0.03, with a red value (a*) of -0.50 ± 0.01 and a yellow value (b*) of -3.12 ± 0.01. The pH value remained consistent at 5.20 ± 0.00, and the total dissolved solids (๐Brix) were 6.43 ± 0.00. No significant differences were observed in the sugar solid solution. Microbial analysis indicated that the quantity of microorganisms did not exceed the specified standard. In terms of consumer acceptance, 76% of the participants expressed satisfaction with the encapsulated coconut water.

The studied solid-state reaction method was synthesized and characterized by Pb (8-x) Na2Lax (PO4)6Clx compounds with x ranging between 0.0 and 2.0. The synthesis process involved calcination at 830 °C for 60 hours. XRD (X-ray diffraction) analysis performed using a Bruker D8 Advance Difractometer with Cu Kα radiation showed that the apatite-type structure was preserved in all compositions. At the same time, peak position shifts indicated the substitution of La³⁺ ions and expansion of the unit cell. Energy dispersive spectroscopy (EDS) performed using a JEOL JSM-7800F FESEM with INCA PentaFETx3 (Oxford Instruments, England) showed semi-quantitative results that closely match theoretical values. In addition, high-quality morphological structures were obtained. OriginPro 2023 software was used to process the data for this investigation, while phase identification was performed using Match! version 3.12 software with PDF-2 and PDF-4 databases. These data indicate the great potential of the investigated materials for catalytic and electrochemical applications and expand the understanding of the effects of La substitution in apatite-type structures.