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Oral rehydration therapy was developed in the 1940s using electrolyte solutions with or without glucose on an empirical basis chiefly for mild or convalescent patients, but did not come into common use for rehydration and maintenance therapy until after the discovery that glucose promoted sodium and water absorption during cholera in the 1960s. [6]
Fluid replacement or fluid resuscitation is the medical practice of replenishing bodily fluid lost through sweating, bleeding, fluid shifts or other pathologic processes. . Fluids can be replaced with oral rehydration therapy (drinking), intravenous therapy, rectally such as with a Murphy drip, or by hypodermoclysis, the direct injection of fluid into the subcutaneous tis
Nitrogen trichloride, also known as trichloramine, is the chemical compound with the formula NCl 3.This yellow, oily, and explosive liquid is most commonly encountered as a product of chemical reactions between ammonia-derivatives and chlorine (for example, in swimming pools).
A supporting electrolyte, in electrochemistry, according to an IUPAC definition, [1] is an electrolyte containing chemical species that are not electroactive (within the range of potentials used) and which has an ionic strength and conductivity much larger than those due to the electroactive species added to the electrolyte.
Athletes that are actively training lose water and electrolytes from their bodies by sweating, and expending energy.Sports drinks are sometimes chosen to be a solution for this problem through fluid replacement, carbohydrate loading and nutrient supplementation, [4] although the same source also states that "Whether water or a sports drink is consumed is the athlete's choice."
Medical foods are regulated by the US Food and Drug Administration under the Food Drug and Cosmetic Act regulations. 21 CFR 101.9(j) (8). [1]The term medical food, as defined in section 5(b) of the Orphan Drug Act (21 U.S.C. 360ee (b) (3)) is "a food which is formulated to be consumed or administered enterally under the supervision of a physician and which is intended for the specific dietary ...
Reading the label. You can tell a lot from the design and color of food packaging. The color of a packet of M&Ms, for example, can tell you whether they’re peanut, regular, crispy or caramel ...
2.0% for general food categories; 2.5% for frozen dairy products; 5% for alcoholic beverages; 5% for nuts and nut products; 24% for confections and frostings; 97% for seasonings and flavorings; The European Food Safety Authority authorizes propylene glycol for use in food manufacturing, establishing a safe daily intake of 25 mg per kg of body ...