Potassium (potassium 6.5mmol) effervescent tablets BPC 1968

An 80-year-old man presented with electrolyte abnormalities, particularly hypocalcemia (3.6 mg/dL). He was diagnosed with bone and lymph node metastases from prostate cancer seven years earlier and continuously received goserelin, bicalutamide, and zoledronate. He later developed gradually worsening hypocalcemia, hypokalemia, hypophosphatemia, hypouricemia, renal dysfunction, and weight loss. Urinary potassium and phosphate loss, renal glucosuria, metabolic acidosis, and a low urine pH (5.0) were observed. Given the acquired onset and clinical course, we diagnosed the patient with zoledronate-induced proximal renal tubular acidosis. In the present case, severe hypocalcemia may have been caused by malnutrition and inappropriate long-term use of zoledronate.

Abstract licence: CC BY-NC-ND

Liquid (organic) hydrogen carriers ([18H]-dibenzyltoluene, MeOH, formic acid, etc.) form a toolbox for the storage and transport of green hydrogen, which is crucial for the implementation of renewable energy technologies. Simple organic salts have been scarcely investigated for this purpose, despite many advantages such as low cost and minor toxicity, as well as easy handling. Here, we present a potassium formate/potassium bicarbonate hydrogen storage and release energy system, that is applicable and shows high stability (6 months). Utilizing ppm amounts of the molecularly defined Ru-5 complex, hydrogen release rates of up to 9.3 L h−1 were achieved. The same catalyst system promoted the hydrogenation of KHCO3 to HCOOK with a TON of 9650. In this way, combined hydrogen storage-release cycles can be performed for 40 times. Liquid (organic) hydrogen carriers form a toolbox for the storage and transport of green hydrogen but organic salts have been scarcely investigated. Here, the authors present a potassium formate/potassium bicarbonate hydrogen storage and release energy system, that is applicable and shows stability over months.

Abstract licence: CC BY-NC-ND

Abstract Background A new commercially available sodium bicarbonate (SB) supplement claims to limit gastrointestinal (GI) discomfort and increase extracellular buffering capacity. To date, no available data exists to substantiate such claims. Therefore, the aim of this study was to measure blood acid–base balance and GI discomfort responses following the ingestion of SB using the novel “Bicarb System” (M-SB). Twelve well-trained male cyclists completed this randomised crossover designed study. Maximal oxygen consumption was determined in visit one, whilst during visits two and three participants ingested 0.3 g∙kg −1 BM SB using M-SB (Maurten, Sweden) or vegetarian capsules (C-SB) in a randomised order. Finger prick capillary blood samples were measured every 30 min for pH, bicarbonate (HCO 3 − ), and electrolytes (potassium, chloride, calcium, and sodium), for 300 min. Visual analogue scales (VAS) were used to assess GI symptoms using the same time intervals. Results Peak HCO 3 − was 0.95 mmol∙L −1 greater following M-SB ( p = 0.023, g = 0.61), with time to peak HCO 3 − achieved 38.2 min earlier (117 ± 37 vs. 156 ± 36 min; p = 0.026, r = 0.67) and remained elevated for longer ( p = 0.043, g = 0.51). No differences were observed for any electrolytes between the conditions. Aggregated GI discomfort was reduced by 79 AU following M-SB ( p < 0.001, g = 1.11), with M-SB reducing stomach cramps, bowel urgency, diarrhoea, belching, and stomach-ache compared to C-SB. Conclusions This is the first study to report that M-SB can increase buffering capacity and reduce GI discomfort. This presents a major potential benefit for athletes considering SB as an ergogenic supplement as GI discomfort is almost eliminated. Future research should determine if M-SB is performance enhancing.

Abstract licence: CC BY

Metabolic acidosis is a frequent complication of chronic kidney disease and is associated with a number of adverse outcomes, including worsening kidney function, poor musculoskeletal health, cardiovascular events, and death. Mechanisms that prevent metabolic acidosis detrimentally promote further kidney damage, creating a cycle between acid accumulation and acid-mediated kidney injury. Disrupting this cycle through the provision of alkali, most commonly using sodium bicarbonate, is hypothesized to preserve kidney function while also mitigating adverse effects of excess acid on bone and muscle. However, results from clinical trials have been conflicting. There is also significant interest to determine whether sodium bicarbonate might improve patient outcomes for those who do not have overt metabolic acidosis. Such individuals are hypothesized to be experiencing acid-mediated organ damage despite having a normal serum bicarbonate concentration, a state often referred to as subclinical metabolic acidosis. Results from small- to medium-sized trials in individuals with subclinical metabolic acidosis have also been inconclusive. Well-powered clinical trials to determine the efficacy and safety of sodium bicarbonate are necessary to determine if this intervention improves patient outcomes.

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swingle) is one of the citrus fruits which popularly has rich nutritional and therapeutic features. The storage period is the important factor that affects the economic and quality properties of this fruit. This study aims to demonstrate the enhancing effect of preharvest spraying with potassium, in addition to the postharvest dipping of fruits in some edible coatings, on the quality and storability of acid lime fruits. Preharvest spraying with organic and mineral forms of potassium, namely, potassium thiosulfate 1.75 g/L (S) and potassium tartrate 2 g/L (T), were carried out at three different times, in May, June, and July. On the other hand, postharvest treatments were carried out via dipping fruits in different types of biopolymers (carboxymethyl cellulose (E2) and gum arabic (E3)) and carboxymethyl cellulose/gum arabic composite (E4) as well as nanocoating formulation based on both biopolymers and doped zinc oxide nanoparticles (ZnONPs) (E1), which were prepared via acid lime peel waste extract. Herein, the physiochemical and morphological characterizations confirmed that the nanocoating was prepared at the nanoscale and doped with green synthesis ZnONPs, with recorded sizes of around 80 and 20 nm, respectively. Preharvest spraying with potassium tartrate enhanced fruit traits (Spraying with potassium tartrate at pre-harvest and nanocoating dipping at post-harvest (TE1), spraying with potassium tartrate at pre-harvest and carboxy methyl cellulose dipping at post-harvest (TE2), spraying with potassium tartrate at pre-harvest and gum arabic dipping at post-harvest (TE3) and spraying with potassium tartrate at pre-harvest and carboxymethyl cellulose/gum arabic composite dipping at post-harvest (TE4)), followed by potassium thiosulfate (spraying with potassium thiosulfate at pre-harvest and nanocoating dipping at post-harvest (SE1), spraying with potassium thiosulfate at pre-harvest and carboxy methyl cellulose dipping at post-harvest (SE2), spraying with potassium thiosulfate at pre-harvest and gum arabic dipping at post-harvest (SE3) and spraying with potassium thiosulfate at pre-harvest and carboxymethyl cellulose/gum arabic dipping at post-harvest (SE4)), compared to control. For postharvest treatments, E1 improved fruit quality, followed by E2, E4, and E3, respectively. The integration between pre- and postharvest treatments showed a clear superiority of TE2, followed by TE4, SE1, and SE2, respectively.

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The instability of calcium tartrate (CaT) in wines occurs when the effective concentration of ions surpasses the solubility product, leading to the formation of CaT crystals. Unlike potassium hydrogen tartrate (KHT), temperature has little effect on the rate of CaT precipitation, making cold stabilization ineffective. Additives like metatartaric acid and carboxymethylcellulose (CMC) have been used to mitigate this problem, but metatartaric acid's effectiveness is limited due to hydrolysis. Additionally, potassium polyaspartate (KPA), commonly used as a KHT stabilizer, has been reported to reduce wine stability regarding CaT instability. Therefore, exploring alternative stabilization methods is crucial. Alginic acid, permitted as a processing aid in winemaking, can be an alternative to CMC and metatartaric acid due to its strong negative charge and ability to bind calcium ions. This study aimed to assess alginic acid's efficacy as a CaT stabilizer compared to CMC and investigate the impact of KPA on CaT instability. The results showed that KPA did not increase CaT instability and even improved its stability in some wines. Alginic acid outperformed both CMC and KPA in mitigating CaT instability, possibly due to its higher zeta potential and calcium ion complexation ability. This study is the first to investigate the use of alginic acid for CaT stability in wine.

Abstract licence: CC BY