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The Atwater system, [1] named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods.The system was developed largely from the experimental studies of Atwater and his colleagues in the later part of the 19th century and the early years of the 20th at Wesleyan University in Middletown, Connecticut.
The American Twelfth (10 2 ⁄ 3 US oz [315 mL], or 1 ⁄ 12 of a US gallon), American Commercial Pint (12.8 US fl oz [379 mL], or 1 ⁄ 10 of a US gallon) / British Reputed Pint (13 1 ⁄ 3 imp oz [379 mL], or 1 ⁄ 12 an Imperial gallon), and the Canadian "stubby" bottle (12 imp oz [341 mL]) may have been factors.
The National Agency for Sanitary Vigilance (ANVISA) is responsible for setting the mandatory iodine content of table salt. The Brazilian diet averages 12 g of table salt daily, more than twice the recommended value of 5 g daily. To avoid excess consumption of iodine, the iodizing of Brazilian table salt was reduced to 15–45 mg/kg in July 2013.
In comparison, the LD 50 of sodium chloride (table salt) is 3.75 g/kg. Intravenously, the LD 50 of potassium chloride is far smaller, at about 57.2 mg/kg to 66.7 mg/kg; this is found by dividing the lethal concentration of positive potassium ions (about 30 to 35 mg/kg) [ 37 ] by the proportion by mass of potassium ions in potassium chloride ...