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Copyright of Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this article is to develop an analysis of the book Amanhã amadrugada (1993), by Cape Verdean writer Vera Duarte. This work is celebrating 30 years of publication, which becomes very significant for female-authored cartography in Cape Verde, in the sense of being a poetic production that demonstrates the exquisite exercise of poetry born under the elements of salt, sea and body . To support the analysis, we will anchor ourselves in the critical positions of Vera Duarte (2008) and Dina Salústio (2018) on Cape Verdean writing by female authors, Clenora Hudson-Weems (2020) on African womanism and Oyeronké Oyewumi (2021) on cosmoperception. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Turismo & Desenvolvimento (RT&D) / Journal of Tourism & Development is the property of Associacao de Gestao e Planeamento em Turismo da Universidade de Aveiro (AGPTUA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract It was assessed the reliability of an assay aimed at measuring the suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride, according to the criteria of temporal stability, among adults. Both intensity and acceptability were measured using a 9-point scale (“not salty at all” to “extremely salty” for intensity and “dislike it extremely” to “like it extremely” for acceptability). Results indicated that the intensity ratings increased gradually throughout the nine concentrations ranging from 1.7 to 7.9. The highest level of acceptability corresponds to the concentration of 255 mg of Na/100ml with a rating score of 6.3. The intensity and acceptability values varied greatly among concentration and participants. The temporal stability was assessed over a period of 7 to 15 days. There was no statistically significant difference between the two sessions for the suprathreshold and acceptability scores, regardless of the concentration. The Intraclass Correlation Coefficient (ICC) was significant for one concentration in the intensity scores (ICC = 0.54) and for 4 out of 6 concentrations of the acceptability scores, varying from 0.35 to 0.64. The test covers a range of concentrations consistent with sodium levels found in commercially available products. Due to the limited number of subjects in this study, further work is needed to better describe its measurement properties.

The objective of this study was to evaluate the physiological responses in canola seeds and seedlings treated with thiamethoxam and subjected to different salinity levels. Canola seeds of the Diamond cultivar were used, submitted to the following treatments: Test - Control, Trat - Seed treatment with the a.i. thiamethoxam, in which it has a bioactivating function. Sodium chloride (NaCl) and calcium chloride (CaCl2) salts were used to simulate saline stress, with saline potential levels of 0, -0.2, -0.4 and -0.6 MPa. Sowing was carried out in gerbox boxes, containing three sheets of germitest paper, previously moistened with saline solutions corresponding to the saline potential of the treatment. The seeds were kept in a BOD-type germinator, at a constant temperature of 20 °C, under constant photoperiod. The variables analyzed were first germination count, germination, germination speed index, radicle and epicotyl length and seedling dry mass. The saline stress induced by the osmotic potentials of NaCl and CaCl2 significantly decreased the vigor and germination of canola seedlings. Seed treatment with the a.i. thiamethoxam proved to be efficient in reducing the damage caused by salinity. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Brazil reduced its current sodium chloride consumption from 12g to 5g in 2012, a 10% reduction in the amount of sodium in French bread, commonly consumed by the population. To measure the amount of total sodium and sodium chloride in breads, of the French type, produced and marketed in the east side of the city of São Paulo. Three French-style breads were collected from 9 bakeries easily accessible by the population and sodium and chloride determinations were performed in triplicate. For the measurement of total sodium, the technique of Flame Photometry (Quimis®) was used, using the analytical curve, constructed from different concentrations of sodium chloride (zero to 400 mg/50g) added to the standard mass of the French bread free of sodium chloride. (2005). The sample mean of total sodium with a 95% CI ranged from 300.28 to 334.24 mg and from 250.36 to 277.5 mg of sodium in sodium chloride/50g of bread. The average of a bakery showed high values: 466.78 (16.02) mg of total sodium and 351.20 (1.83) mg of sodium in sodium chloride/50g of bread. The average value of total sodium, 317.25(8.46) mg/50g, is below the currently expected maximum content of 324 mg. Two bakeries show significantly higher values (p<0.0001) than the 2.5% reduction target per year until 2014 (293 mg of sodium/50 mg of bread). [ABSTRACT FROM AUTHOR]

The figure of Lot's wife appears frequently in the preaching of the great representatives of Latin spirituality of the 4th and 5th centuries, with the purpose of evoking the importance of the firmness of the vows for a Christian committed to his faith. This figure also has a long and varied exegetical tradition, which will be important to keep in mind to assess the contributions of our specific period of interest. [ABSTRACT FROM AUTHOR]

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Ciência & Saúde Coletiva is the property of Associacao Brasileira de Pos-Graduacao em Saude Coletiva and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Labor & Engenho is the property of Universidade Estadual de Campinas - Portal de Periodicos Eletronicos Cientificos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of RSBO: Revista Sul-Brasileira de Odontologia is the property of UNIVILLE and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Exact Sciences is the property of Master Editora and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Avances en Enfermería is the property of Editorial Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to the emulsifying activity (EA) and emulsion stability (ES). The effect of NaCl concentration (0.0, 0.1, 0.5 and 1.0 % w/w), chicken egg white and dried egg white concentration (1.0, 2.5 and 5.0 % w/w) was studied using two vegetable oils, namely corn and canola. In general, it was observed that the EA and ES increase with increasing protein content and salt concentration, in a manner consistent with past research.

The seeds are subject to multiple stresses, such as water and salt stress, which limit imbibition and its chances of germination. Therefore, the aim of this study was to evaluate the germination behavior of seeds of Melocactus zehntneri (Britton & Rose) Luetzelb. (Cactaceae) when subjected to water and saline stress. From a completely randomized block experimental design, the water deficit was simulated with PEG6000 solutions at potentials: 0.0 (distilled water); -0.1; -0.3; -0.6 and -0.9 MPa, the same was done with NaCl for salt stress. Non-germinated seeds were washed and replaced to germinate in distilled water to assess recovery, and germinability (%) and t50 (days) were evaluated. Seeds subjected to water stress germinated up to the potential of -0.3MPa (82.0 ± 16.2%), without germination at -0.6 and -0.9 MPa. Under salt stress, the seeds germinated up to the potential of -0.6 MPa, with a reduction in germination as the NaCl concentration increased. When placed back in distilled water, the seeds that had been subjected to water stress germinated at -0.6 MPa and -0.9 MPa, but with a delay in germination (0.0 MPa: 5.96 ± 0.32 days; -0.3 MPa: 11.10 ± 0.76 days). Under salt stress, seeds submitted to -0.9 MPa germinated, demonstrating that NaCl did not cause damage (0% stress versus 39.0 ± 14.7% in recovery). Therefore, the seeds of the studied population of M. zehntneri are tolerant to water and salt stress. [ABSTRACT FROM AUTHOR]

ABSTRACT: Excess sodium in foods is one of the factors in chronic non-communicable diseases whose importance is on the rise. Thus, the aim of this study was to optimize a replacement for sodium in an appetizer-type Mignon cracker on an industrial scale. For this, a mixture design consisting of seven formulations were prepared with sodium replacement ranging between 30 and 60 %. The partial sodium replacement used industrial ingredients (Nutek Salt and PuraQ NA4, and modified KCl and flavor), to assess the impact on sodium content and texture (hardness). No significant differences were found in the hardness attribute. Sodium reduction ranged from 943.43 to 637.21 mg 100 g–1, and formulation 7 (F7) with 60 % replacement could cash in on the “Reduced in sodium” appeal. A sensory Quantitative Descriptive Analysis accessed the sensory profiles of formulations, and significant differences were observed (p < 0.05) in salty taste, sweet taste, bread aroma, and formulation 4 (40 % replacement) but were not significantly different from the formulation in salty taste. In PCA, the first main component showed variability between samples of 84.6 %, while the second axis explained 11.5 % of this variability. Acceptance (taste and overall quality) and purchase intention (above > 70 %) showed that the substitution did not affect consumers’ perceptions, with no significant difference between controls, F4 and F7.

Copyright of Enfermagem Brasil is the property of Atlantica Editora and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: to verify an association between income and eating habits of hypertensive people in Health Multicenter (Multicentro de Saúde in Portuguese) in the city of Salvador, Bahia. Method: cross-sectional study with 221 hypertensive patients. Sociodemographic and eating habits data were collected through interviews and a standardized instrument from July to December 2017. Bivariate analysis was performed using Pearson's Chi-square test. The level of statistical significance adopted was 5%. Results: predominance of consumption of vegetables (69.1%) and fruits (57.6%) less than five days/week, and use of salt substitute products (69.6%) by people with an income of less than one minimum wage; statistically significant associations were found (p=0.027, p=0.003, p=0.043, respectively). Conclusion: the association between income and eating habits of hypertensive people showed that those with income lower than a minimum wage consumed fruits and vegetables less frequently and used salt substitute products. [ABSTRACT FROM AUTHOR]

Butter is a fatty lactic product produced from the kneading and churning of the cream of pasteurized milk. Therefore, this study aimed to evaluate the physicochemical quality of several brands of butter with salt marketed in the Botucatu city, São Paulo, Brazil. 30 samples of different batches for each brand (A, B and C) of butter with salt were analyzed. The physicochemical tests evaluated were acidity, humidity, ESD, lipid and NaCl. Each trial was performed in triplicate. The main result showed that brand B of butter with salt had a high NaCl value. Based on this, we conclude that there is a need for control and inspection in the production of butter with salt to guarantee the physicochemical quality of the product to the consumer. [ABSTRACT FROM AUTHOR]

It is believed that the commercial production of pangasius is viable in ponds or tanks supplied with saline water, as an alternative for the semi-arid region in Brazil, known for its scarcity of drinking water. In this sense, the objective of this experiment was to evaluate the acute and chronic tolerance of juvenile pangasius submitted to different salinities. 216 juveniles pangasius (17.30 ± 5.26 g) were distributed in a completely randomized design, with four treatments and four replicates. For the acute toxicity test, four salinities (5; 10; 12.5, and 15‰) and a control treatment (fresh water - 0‰) were tested. Based on the results obtained in the acute toxicity test, saline concentrations for the chronic tolerance test were determined: 5; 7.5 and 10‰ and control (0‰). In this trial, fish growth parameters (weight, length, weight gain, feed intake, and mortality rate) and water physicochemical parameters (temperature, pH, and toxic ammonia) were evaluated. Additionally, visual observations were made in order to observe morphological or behavioral changes due to exposure to different salinities. Mean lethal salinity (SL50) for pangasius under the study conditions was estimated at 10.76‰ (95% CI = 10.22-11.33‰). Higher weight gain rates (p <0.05) were observed between 5 and 7.5‰ salinity ranges. No differences (p≥0.05) were observed among average weight, final length and physicochemical parameters of water at the salt concentrations studied. Morphological and behavioral changes were detected in fish from control treatment and salinities 7.5 and 10‰. Results suggest that pangasius presents a relative tolerance to salinity. However, it is necessary to deepen field studies on the real influence of salinity on this species, aiming at evaluating the possible effects on growth throughout productive cycle, so that it is possible to determine the real potential of cultivation under these conditions. [ABSTRACT FROM AUTHOR]

Copyright of Anuario do Instituto de Geociencias is the property of Universidade Federal do Rio de Janeiro, Instituto de Geociencias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Food has a prominent role in providing iodine and one of the best strategies is salt iodization. The Brazilian Health Regulatory Agency has reduced iodine content in table salt since 2014. Therefore, there is a need for evaluating urinary iodine concentration in our population, especially after the modified recommendations. Based on the above, we sought to assess urinary iodine concentration in pregnant women, associating it with frequency of maternal goiter, abortion and neonatal weight. Methods: This observational, cross-sectional study included 37 patients seen at the Obstetrics Service of Barbacena Medical School and a private clinic in Juiz de Fora, both in the state of Minas Gerais, Brazil. Iodine concentration was determined in 24- hour urine through chromatography. Results: The mean 24-hour urine iodine was 213.6 µg/l, with minimum and maximum measures of 29 µg/l and 437 µg/l, respectively. The thyroid gland was assessed by prenatal clinical examination (palpation of the gland). In 24 patients (38.1%) it was considered normal. Palpation of the thyroid gland was associated with 24-hour urine iodine concentration, although a higher iodine concentration was identified in pregnant women with non-palpable gland (p = 0.004; T = 14.13). There was no association between 24-hour urine iodine concentration and history of abortion or birth weight (p > 0.05). Conclusions: This study, although based on a small sample of the population, was important to identify that even in areas where iodine is considered sufficient there may be patients exposed to iodine deficit. However, urinary iodine concentration does not appear to be associated with birth weight or abortion frequency but is associated with thyroid-stimulating hormone (TSH) level and thyroid gland size, suggesting that clinical evaluation of the thyroid gland is an important element for predicting urinary iodine concentration. Thus, palpation of the thyroid gland could be used as an indirect measure of urinary iodine concentration. [ABSTRACT FROM AUTHOR]

Current diets are responsible for a much higher daily intake of salt than recommended and are related to an increase of several pathologies, among which are cardiovascular diseases. In this context, it is important to know the contribution of regularly consumed foods, such as breakfast cereals, to the daily reference intake (RI) of salt. The objectives of this study were to assess the salt content in breakfast cereals, to estimate the impact of their consumption on the RI and to evaluate the change in their content over time. For this, in 2010, the salt content of a representative set of 13 samples was determined experimentally. The same group of cereals was monitored until 2019 to determine whether there were significant differences from the initial values. During this time, a reduction in the salt content (mean value 1.1±0.6 to 0.8±0.4 g /100 g) was observed, although a wide variation was still maintained (0.04 to 1.8 g/100 g). Currently, a portion of cereals with a medium salt content may represent 3 to 7% of the RI for a healthy adult and a much higher value for risk groups and children. [ABSTRACT FROM AUTHOR]

The material studied consisted of a 201LN austenitic stainless steel, in sheet form, in the hot rolled condition. The austenite crystallographic texture before and after a cold rolling in two conditions: at room temperature and pre-cooled in brine. With the increase of the deformation there is a reduction in the austenite fraction and increasing of the martensite fraction, resulting in the intensification of the pre-existing texture (fibers <114>//RD e <221>//RD in ɸ = 20 e 70°, with emphasis on the respective components {114}<100> and {221}<110>) and development of new components {114}<143>, {114}<110>, {221}<013>; {221}<023> and {221}<122>, belonging to the fibers <114>//RD and <221>//RD of the austenitic phase. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Historía da Sociedade e da Cultura is the property of Revista de Historia da Sociedade e da Cultura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study of emulsions is important for the development of various industrial products and processes in the chemical and food industries. However, one difficulty is to understand the process of instability and the time period it takes. Emulsion and suspension destabilization is associated with two main phenomena: gravitational separation (flotation or sedimentation) and particle size variation (coalescence, aging of Oswald, phase inversion, flocculation). All these phenomena can lead to significant changes in the final product and it is very important to be able to detect them, and as far as possible, to control them at an advanced stage. The objective of this work was to present a video imaging instrument for the rapid and non-intrusive monitoring in the destabilization of dispersed systems of oil-in-water emulsions, being relevant the fact that the equipment used in the experiment is simple and composed of few items of easy obtaining and handling. The imaging device is coupled with image analysis software which is capable of monitoring the flotation or sedimentation kinetics of the emulsions by means of the corresponding intensity profiles of vertical levels of color in the different phases. An octane / water emulsion with Triton X-100 surfactant was used in proportions of 2 and 4 times the critical micelar concentration (CMC). In addition, the experiments were redone with the same emulsions, but adding 5% NaCl. The addition of a salt, in this case sodium chloride, is particularly useful for finding differences in the speed of aging of the process. [ABSTRACT FROM AUTHOR]

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 Association, one using the trademark Sazón/Ajinomoto and another containing only monosodium glutamate. In general, consumers associated MSG with salt, seasoning, meal and tasty. Age and stimuli caused different effects on the associations. Health-related terms were more related to older consumers. Cata results revealed the knowledge and consumption habits regarding MSG 79% of consumers perceived the umami flavor on the paired comparison.

O sal para consumo humano é utilizado como veículo para aumentar a ingestão de iodo pela população e evitar os Distúrbios por Deficiência de Iodo (DDIs). Esta prática é adotada mundialmente sob recomendação da Organização Mundial de Saúde (OMS) e monitorada por meio de programas governamentais. A determinação de iodo no sal, adicionado na forma de iodato, é um método clássico, utilizado no monitoramento nacional,e apesar de ser tradicionalmente a metodologia mais utilizada para quantificação de iodo, não possui critérios de desempenho oficialmente documentados que possam contribuir e subsidiar ações em Vigilância Sanitária. A proposta deste estudo foi avaliar os parâmetros de desempenho da determinação de iodo no sal, adicionado na forma de iodato, por titulação iodométrica e calcular sua incerteza de medição, visando comprovar a confiabilidade dos resultados. Os resultados obtidos precisam ser exatos e precisos para que possam dar subsídio aos programas de monitoramento. O estudo foi realizado em oito níveis de concentração de 2 a 100 mg/kg de forma a contemplar os diferentes níveis de iodo já estabelecidos nas legislações. O método apresentou-se robusto; com seletividade sem interferências de matriz; linearidade para a faixa de trabalho com r2 = 0,99998; limite de detecção adotado por avaliação visual em 1 mg/kg; limite de quantificação de 2 mg/kg; recuperação de 98 a 101%; desvio-padrão relativo ≤ 7,15%; limite de repetibilidade de 0,55 mg/kg e precisão intermediária, onde p = 0,41, demonstrando não haver diferença entre analistas. A incerteza de medição foi estabelecida em 0,93 mg/kg com nível de confiança de 95,45%. -----------------------------------------------------------------------------------------------Salt for human consumption is used to increase iodine intake and prevent Iodine Deficiency Disorders. This worldwide practice is recommended by the World Health Organization and monitored by government programs. The determination of iodine content in salt, added as potassium iodate, is a classic method used in national monitoring. Despite being the most common iodine-quantification method, it is not documented in publications to support Sanitary Surveillance initiatives. The purpose of this study was to evaluate the effectiveness of iodine determination in salt, added as potassium iodate, by iodometric titration and calculate its measurement uncertainty to investigate the reliability of the results. The results need to be accurate and precise to standardize monitoring programs. The study was conducted in eight concentrations, from 2 to 100 mg/kg. The method is robust. It features selectivity without matrix interference, linearity (r2 = 0.99998) through the range of values studied, detection limit set by visual evaluation at 1 mg/kg, quantitation limit of 2 mg/kg, 98–101% recovery, relative standard deviation ≤ 7.15%, inter-operator reproducibility as shown by a repeatability limit of 0.55 mg/kg, and intermediate precision (p = 0.41). The measurement uncertainty was set at 0.93 mg/kg with a 95.45% confidence level.

Copyright of Ambiência is the property of Revista Ambiencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The reduction of sodium intake has occupied a prominent position between the priorities of public health, due to its high consumption to be related with the increase in morbidity and mortality due to chronic diseases. In this context, the objective of this work was to evaluate the knowledge of the consumer on the reduction of sodium in processed food and the level of understanding of same of the information on labels. The work was elaborated with the application of a questionnaire in companies in the cities of Maringá and Marialva - PR. The questions were related to the dietary habits of consumers and the attention of those facing to the analysis of labels, in particular the interpretation of nutritional facts. The data obtained has that 46% of the interviewees always pay attention on how add salt to the food during its preparation. As the observation of labels, 70.6% if say inattentive to these. As the difference between the terms "sodium content" and "amount of salt", exact 50% said they did not know whether there is a difference between the terms. Measures to increase awareness of the population are necessary the theme to be completely understood by them. [ABSTRACT FROM AUTHOR]

Copyright of Arquivos de Ciências Veterinárias e Zoologia da Unipar is the property of Associacao Paranaense de Ensino e Cultura and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soy sauce is widely used in delicacies and its high consumption can cause hypertension, a disease caused by consumption of large daily amount of sodium, and it is recommended to be two grams. If left untreated, this disease can worsen, generating cardiovascular problems more frequently, including leading to death. The objective of this work was to evaluate the sodium content in Shoyu samples of the Premium, Traditional and Light type, using the technique Atomic Absorption Spectrometry in Flame. It is concluded that the values of the Light samples presented higher concentrations, not compatible with the labeling. This type of sauce is very consumed due to the belief related to its low sodium content, not proven in this work. The values of the Traditional and Premium versions are suitable with the labeling. [ABSTRACT FROM AUTHOR]

Demand for energy sources that allow a sustainable development has stimulated studies on the acquisition of alternative energy, renewable and clean such as hydro, wind, biomass and solar energies. Therefore, the objective in this work was to evaluate the potential of a Salt Gradient Solar Pond (SGSP) in order to obtain thermal energy from solar energy. A pilot solar pond with 1,76 m² of surface area and 1 m³ of volume was set up in Itapetinga, Bahia, and temperatures in upper and lower convective layers were monitored between August 20 and November 3, 2008. It was found that the temperature difference between the layers increased from 2°C to 13.2°C, with a medium value of 5.7°C for the period. Considering a 30% efficiency for utilization of stored energy, it would be possible increase by 10°C the temperature of 50 L of chilled milk in a dairy industry, thus demonstrating its potential. In the end of Spring or Summer the temperature difference would be superior. Results demonstrate the potential use of solar ponds by industries and farms in our country, as a renewable and non-polluting alternative, being able to store thermal energy from solar energy.

Com o objetivo de avaliar os efeitos de quatro níveis de cloro sobre o desempenho e a qualidade de ovos de codornas japonesas na fase de produção, 288 codornas com 17 semanas de idade foram distribuídas em delineamento inteiramente casualizado, com seis tratamentos, oito repetições e seis aves por unidade experimental. Os níveis de cloro avaliados foram 0,07; 0,12; 0,17; 0,22; 0,27 e 0,32% e os parâmetros de desempenho e qualidade dos ovos foram: consumos de ração e água, porcentagem de postura, peso e massa de ovos, conversão alimentar, umidade das excretas, coeficientes de digestibilidade da matéria seca (CDMS), nitrogênio (CDN) e energia bruta (CDEB), energia metabolizável aparente (EMA) e aparente corrigida (EMAn), unidade Haugh, porcentagens de albúmen, gema e casca. Os níveis de cloro não influenciaram significativamente nenhuma dessas variáveis, entretanto, a gravidade específica aumentou linearmente com o acréscimo de cloro na ração. Pode-se recomendar que rações para codornas japonesas na fase de produção sejam formuladas com níveis de cloro de até 0,32%.In order to evaluate the effects of chlorine levels on performance and egg quality of Japanese quails during the production phase, 288 quails with seventeen weeks of age were distributed in a completely randomized design with six treatments, eight replicates and six birds experimental unit. Chlorine levels were: 0.07, 0.12, 0.17, 0.22, 0.27 and 0.32%. Performance and egg quality parameters evaluated were: feed intake (g/bird/day), water consumption (mL/bird/day), production (%), egg weight (g), egg mass (g/bird/day), feed conversion (g/g), moisture of excreta, digestibility of dry matter, coefficient of nitrogen, coefficient of gross energy, apparent metabolizable energy, corrected apparent metabolizable energy, Haugh unit, percentages of albumen, yolk and shell. Chlorine levels did not significantly influence any of those variables; however, the specific gravity increased linearly with the addition of chlorine in the feed. It is recommended that diets for Japanese quails during the production phase be formulated with clorine levels of up to 0.32%.

Objetivou-se avaliar os efeitos dos níveis de sódio da ração da fase de crescimento sobre o desempenho de codornas japonesas nas fases de crescimento e de produção. Utilizaram-se 480 codornas com 1 dia de idade, distribuídas em delineamento inteiramente casualizado com seis dietas contendo 0,07; 0,12; 0,17; 0,22; 0,27 ou 0,32% de sódio, avaliadas com oito repetições de dez aves por unidade experimental. Na fase de 1 a 21 dias, o nível de sódio teve efeito linear nos consumos de ração e de água e efeito quadrático no ganho de peso e na conversão alimentar, cujos melhores valores foram obtidos com os níveis de 0,23 e 0,21% de sódio, respectivamente. Na fase de 21 a 42 dias, no entanto, o aumento no nível de sódio não influenciou o consumo de ração, mas promoveu redução linear no ganho de peso, aumento no consumo de água e piora na conversão alimentar. No período total (1 a 42 dias de idade), o aumento de sódio na ração provocou aumento linear no consumo de água e na umidade das excretas e efeito quadrático na digestibilidade de matéria seca (MS), nitrogênio e energia bruta (EB) e nos valores de energia metabolizável aparente (EMA) e aparente corrigida (EMAn). Os níveis ótimos foram estimados em 0,20 e 0,27% para os coeficientes de digestibilidade da MS e do nitrogênio e 0,19% para os coeficientes de digestibilidade da energia bruta, EMA e EMAn. Em geral, o desempenho de codornas na fase de postura não é influenciado pelo nível de sódio recebido na fase de crescimento. Rações para codornas japonesas na fase de 1 a 42 dias devem ser formuladas com 0,12 a 0,23% de sódio.The objective of this work was to evaluate the effects of sodium levels in the diet for the growing phase on the performance of Japanese quails during the the growth and production phases. It was used 480 quails at 1 day of age distributed in a completely randomized design with six diets containing 0.07; 0.12; 0.17; 0.22; 0.27 and 0.32% of sodium, evaluated with eight repetitions of ten birds per experimental unit. In the phase from 1 to 21 days of age, level of sodium had a linear effect on feed and water intake and a quadratic effect on weight gain and feed conversion whose best values were obtained with the levels of 0.23% and 0.21% of sodium, respectively. However, from 21 to 42 days of age, the increase in the level of sodium did not affect feed intake but it promoted a linear reduction of weight gain, increase on water consumption and a worse in feed conversion. In the complete period (1 to 42 days of age), the increase of sodium levels in the diet linearly increased water consumption and moisture of excreta and quadratically affected digestibility of dry matter (DM), nitrogen and gross energy (GE) and the values of apparent metabolizable energy (AME) and apparent corrected energy (AMEn). Optimum levels of 0.20% and 0.27% were calculated for coefficients of DM and nitrogen digestibilities and 0.19% for coefficients of digestibility of gross energy, AME and AMEn. In general, the performance of quails during the laying period is not influenced by the sodium levels received in the growing phase. Feeds for Japanese quails at 1 to 42 days of age should be formulated with sodium levels between 0.12% and 0.23%.

Com o objetivo de determinar os melhores níveis nutricionais de sódio para codornas italianas na fase 1 a 49 dias de idade, utilizaram-se 384 codornas com 1 dia de idade, distribuídas em delineamento inteiramente casualizado, com seis dietas contendo 0,07; 0,12; 0,17; 0,22; 0,27 ou 0,32% de sódio, avaliadas com oito repetições de oito aves por unidade experimental. Os níveis de sódio tiveram efeito quadrático sobre o consumo de ração, o ganho de peso e os rendimentos de carcaça e coxa+sobrecoxa, que foram melhores nos níveis de 0,257; 0,216; 0,207 e 0,191% de sódio, respectivamente. O aumento do nível de sódio na ração prejudicou a conversão alimentar, de forma linear, e aumentou a ingestão de água. Entretanto, a umidade das excretas e o rendimento de peito não foram afetados pelos níveis de sódio. Recomenda-se que as rações para codornas italianas na fase de 1 a 49 dia sejam formuladas com 0,22% de sódio.The objective of this study was to determine the best sodium nutritional levels for Italian quails in the phase from 1 to 49 days of age. Three hundred and eight-four quails at one day of age were distributed in a completely randomized experimental design with six diets with 0.07; 0.12; 0.17; 0.22; 0.27 and 0.32% sodium, evaluated with eight replicates with eight birds per experimental unit. Levels of sodium, which were better at 0.257%, 0.216%, 0.207% and 0.191%, had a quadratic effect on feed intake, weight gain and yields of carcass and thigh + drumstick, respectively. Increase in sodium level in the ration increased water ingestion but it had a negative effect on feed conversion, which was linearly reduced. Moisture of excreta and breast yield were not affected by levels of sodium. It is recommended that rations for Italian quails in the phase from 1 to 49 days of age to be formulated by using 0.22% of sodium.

O presente trabalho tem como objetivo avaliar a excreção urinária de iodo e relacionar com a sua quantidade presente no sal de consumo humano. Participaram do estudo 145 crianças de duas escolas: uma de zona rural e outra de urbana. Foram realizadas avaliação antropométrica e coleta de amostra de urina e do sal de cozinha cada uma das crianças voluntárias. Na escola rural, 3,8% das crianças apresentaram deficiência de iodo. Entretanto, a maioria dos valores de iodúria ficou acima de 300μg/L (62,03%) com 59,49% das amostras do sal de cozinha entre 20 e 60mg de iodo por quilo de sal. Para a escola urbana, 3,03% das crianças apresentaram iodúria inferior à 100μg/L, sendo que, 90,91% das crianças apresentaram valores de iodúria superior a 300μg/L. Desse total, 84,85% das amostras do sal de cozinha encontrava-se entre 20 e 60mg de iodo por quilo de sal. A deficiência de iodo na população estudada está controlada, destacando-se agora uma nova realidade de alta prevalência de excesso de iodo urinário.The objective of the present study was to evaluate the urinary excretion of iodine and relate it to the amount present in salt for human consumption. The study involved 145 children from two schools: a rural one and an urban one. We performed anthropometric measurements and collected a urine sample and a kitchen salt sample from each child. In the rural school, 3.38% of children had iodine deficiency. However, most of the values of urinary iodine were above 300 μg/L (62.03%) and 59.49% of the kitchen salt samples contained 20 to 60 mg iodine per kilo of salt. In the urban school, 3.03% of the children had urinary iodine excretion of less than 100 μg/L and 90.91% of the children had urinary iodine values exceeding 300 μg/L. Of this total, 84.85% of the kitchen salt samples contained 20 to 60 mg iodine per kilo of salt. Iodine deficiency is controlled in this population, with the current reality showing a high prevalence of excess urinary iodine.

O objetivo deste artigo é analisar e comparar as políticas acerca do uso do sal no tratamento de duas doenças graves que assolaram a Amazônia e as áreas rurais do Brasil durante o período desenvolvimentista: o bócio endêmico e a malária. Apesar de serem doenças muito diferentes - a primeira é uma doença carencial, e a segunda uma doença parasitária - a luta dos médicos e nutricionistas para tornar obrigatória a iodação do sal de cozinha consumido no país inspirou a idéia de um sal misturado com cloroquina, a ser distribuído livremente em zonas de malária, onde o uso de DDT (Dicloro-Difenil-Tricloroetano) não seria eficaz. O que seria um método simples - e, portanto, eficaz - para controlar e até mesmo eliminar tais doenças, o uso do sal de cozinha como veículo para fornecer iodo e uma droga antimalárica para a população, esbarra em fatores cognitivos, econômicos, sociais e culturais. Algumas variáveis contribuem para a análise histórica desses programas de saúde: o consenso quanto à etiologia da doença, o grau de institucionalização da comunidade de especialistas e a sua organização, a importância da doença na agenda das organizações internacionais de saúde, o locus de decisão política, a existência de uma liderança científica envolvida na formulação e gestão das políticas de saúde, e os padrões de consumo das populações-alvo.The article main objective is to analyze and compare the policies surrounding the use of salt in the treatment of two major diseases that raging in rural areas and the Amazon in Brazil during the national-developmentist period: the endemic goiter and malaria. Although they are very different diseases, the first is a carential disease and the second a parasitic disease, the struggle of doctors and nutritionists for the obligatory iodisation of table salt consumed in the country inspired the proposal of a cooking salt mixed with chloroquine and its free distribution in malarial areas where the use of DDT would not be effective. Methods designed to be simple - and thus efficient - to control and even eliminate such diseases, the use of cooking salt as vehicle to supply iodine and an antimalarial drug to the population collides with cognitive, economic, social and cultural factors. Some variables organize the historical analysis of these health programs: the consensus on the etiology of the disease, the degree of institutionalization of the community of specialists and their organization, the place of disease on the agenda of international health organizations, the locus of policy making and the existence of leadership scientific and policy formulation and conduct of policy and the consumption patterns of target populations.

Objetivou-se avaliar o efeito dos sais cloreto de cálcio (CaCl2), cloreto de sódio (NaCl) e cloreto de potássio (KCl) na germinação de Crotalaria juncea L. As sementes foram acondicionadas em caixas tipo gerbox, forradas com duas folhas de papel-filtro e umedecidas com as soluções-teste. Em cada tratamento foram utilizadas 200 sementes, dispostas em quatro repetições de 50 sementes. A indução do estresse salino foi realizada com soluções de NaCl, CaCl2 e KCl com potenciais osmóticos de 0; -0,4; -0,8; -1,2;-1,6 e -2,0 MPa. Foram realizadas avaliações de porcentagem de germinação, fitotoxicidade, tamanho de plântulas, matéria seca e IVG. O delineamento experimental utilizado foi o inteiramente casualizado, em esquema fatorial (3x5)+1, composto pelas três fontes salinas em cinco doses e uma solução- teste. O aumento da concentração de KCl provocou toxicidade, prejudicando o IVG, a porcentagem de germinação e o crescimento de plântulas de C. juncea, enquanto as concentrações de NaCl e o CaCl2 não interferiram significativamente na germinação das sementes e no vigor de plântulas.This study was carried out in order to evaluate the effect of calcium chloride (CaCl2), sodium chloride (NaCl), and potassium chloride (KCl) salts on germination of Crotalaria juncea L. seeds. The seeds were placed in gerbox boxes lined with two filter paper sheets and wet with test-solution. In each treatment, 200 seeds were used, distributed in four replicates of 50 seeds. The induction of the salt stress was done with solutions of NaCl, CaCl2 and KCl with osmotic potential of 0, -0.4, -0.8, -1.2, -1.6, and -2.0 MPa. Germination percentage, phytotoxicity, seedling size, mass of dry matter, and IVG were assessed. The experimental design was completely randomized, in a (3x5)+1 factorial structure, composed of three salt sources in five levels and a test-solution. The increasing concentration of KCl caused toxicity, hindering the IVG, the germination percentage. and the seedling growth of C. juncea, while the concentrations of NaCl and CaCl2 did not cause significant difference in seed germination and seedling vigor.

Um experimento foi realizado objetivando-se verificar o efeito de diferentes níveis de sódio (Na) na dieta sobre o desempenho e a qualidade dos ovos de codornas japonesas durante o pico de postura (69 a 132 dias de idade). Foram utilizadas 300 codornas japonesas com 69 dias de idade, distribuídas em 30 unidades experimentais, cada uma com dez aves. O delineamento foi inteiramente casualizado com cinco tratamentos e seis repetições. Os níveis de Na estudados foram 0,017; 0,083; 0,149; 0,215; 0,281% e corresponderam a 0,000; 0,166; 0,332; 0,499; 0,665%, respectivamente, de inclusão de sal comum nas dietas. As dietas experimentais foram isoprotéicas (20,0% de PB), isocalóricas (2.900 kcal de EM/kg) e isocálcicas (3,2% de Ca). Verificou-se melhora linear na produção de ovos, na conversão alimentar por massa de ovos, nas porcentagens de albúmem e de gema no ovo e na gravidade específica dos ovos com o aumento do nível de Na na dieta. Houve comportamento quadrático para o consumo de ração, o peso médio do ovo, a massa de ovo/ave/dia, o peso corporal final, a espessura de casca e a unidade Haugh do ovo. Não foram encontrados efeitos dos níveis de Na sobre a conversão alimentar por dúzia de ovos, a porcentagem de casca no ovo, a viabilidade e a umidade na excreta das aves. Dietas contendo 0,281% de Na, correspondendo a um consumo diário de 69,1 mg de Na/ave, melhoram o desempenho e a qualidade do ovo de codornas japonesas durante o pico de produção. No entanto, desempenho satisfatório, com base na produção de ovos/ave/dia e de ovos comercializáveis pode ser obtido com aves alimentadas com ração contendo 0,149% de Na.An experiment was carried out to verify the effect of different dietary Na levels on the performance and egg quality of laying Japanese quail during the peak of production (69 to 132 days old). A total of 300 laying Japanese quails aged 69 days was allocated to 30 experimental units with ten birds each. The quails were assigned to a completely randomized design, with five treatments, six replicates. The Na levels studied were 0.017, 0.083, 0.149, 0.215, and 0.281% corresponding to 0.000, 0.166, 0.332, 0.499, and 0.665%, respectively, of salt inclusion in the diets. The experimental diets were isoproteic (20.0% CP), isoenergetic (2,900 kcal ME/kg) and isocalcium (3.2% Ca). It was observed linear increase of egg production, feed conversion by egg mass, albumen and yolk percentage and egg specific gravity with the increase of Na in the diet. Quadratic effect was observed for feed intake, weight egg, egg mass/bird.day, final body weight, eggshell thickness and Haugh unit. No effect of Na levels was observed of on feed conversion of dozen-egg, eggshell percentage, viability and moisture in the excreta of birds. Diets containing 0.281%Na, corresponding to a daily intake of 69.1 mg Na/hen, increased performance and egg quality of laying Japanese quail during the peak of production. However, a satisfactory performance, based on production of egg/hen.day and commercial egg production can be obtained with birds fed diet containing 0,149% de Na.

The addition of salt to the water has been used to mitigate stress and improve survival in fishes. This study investigated the effects of sodium chloride (0.0, 1.0, 3.0 and 6.0 g/l) on levels of plasma cortisol, glucose, tryacilglycerol, total protein, hematocrit, hemoglobin, erythrocyte number, liver glycogen and lipid, and muscle lipid in adult matrinxã(Brycon amazonicum) after a 4-h transport and during a 96-h recovery period. Fish were sampled before and after transport, and 24 and 96 h of the recovery period. Plasma cortisol was higher than initial condition immediately after transportation, except in fish transported in 3.0 and 6.0 g/l of salt. A similar pattern was observed for blood glucose but fish transported in water with 0.0, 1.0 and 3.0 g/l of salt needed more than 24 h to return to the initial condition. Liver glycogen was lower after transport in fish not exposed to salt. Hemoglobin, erythrocyte number, total plasma protein and liver lipid did not change during the experiment but hematocrit was lower after transport in all treatments and returned to pre-transport values in 24 h. Reductions of muscle lipid and plasma tryacilglycerol were observed during the recovery period in fish from all treatments. The results show that 6.0 g/l NaCl added to the transport water reduce the stress responses and a 96-h recovery period is needed if no salt is used to mitigate the stress.A adição de sal à água tem sido utilizada para a mitigação de estresse e aumento da taxa de sobrevivência em peixes. O presente estudo avaliou o efeito do cloreto de sódio (0,0; 1,0; 3,0 e 6.0 g/l) nas concentrações de cortisol plasmático, glicemia, triglicerídios, proteínas total plasmática, hematócrito, hemoglobina, número de eritrócitos, glicogênio e lipídio hepáticos, e lipídio muscular em matrinxã Brycon amazonicum adultos após quatro horas de transporte e durante período de recuperação de 96 h. Amostras foram coletadas antes e depois do transporte, bem como 24 e 96 h após a chegada. O nível de cortisol plasmático estava mais elevado logo após o transporte quando comparado à condição inicial (pré-transporte), exceto para os peixes transportados com sal nas concentrações 3,0 e 6,0 g/l. Comportamento semelhante foi observado para a glicemia, porém os peixes dos tratamentos 0,0, 1,0 e 3,0 g/l necessitaram de período superior a 24 h para recuperar a condição inicial. Foram registrados níveis mais baixos de glicogênio hepático em peixes do tratamento controle (0,0 g/l). Os parâmetros hemoglobina, número de eritrócitos, proteína plasmática total e lipídio hepático não apresentaram alterações durante o período experimental. Os valores de hematócrito diminuíram logo após o transporte em todos os tratamentos, retornando aos níveis iniciais após 24 h. Todos os tratamentos apresentaram redução nos níveis de lipídio muscular e triglicerídios durante o período de recuperação. Os resultados sugerem que a adição de 6,0 g/l de sal na água de transporte reduz as alterações fisiológicas de estresse e que é necessário período de 96 h após o transporte para a recuperação da condição inicial de matrinxãs transportados sem a adição de sal.

Beginning by the hispano-arabic cooking treaties, an also by the etymology of Arabic bread soup (thârida or thurda) to the actual Portuguese term (açorda), searching its origin. The açorda in al- Andalus and in the Maghrib, in salty and sweet ways. The açorda, between Arab origin and current regional Portuguese cooking. Andalusian açordas with Islamic, Christian and Jewish origins: cultural symbiosis, also at the table. [ABSTRACT FROM AUTHOR]

Com o objetivo de determinar as exigências de sódio para frangos de corte durante as fases de crescimento e final, foram utilizados, respectivamente, 720 e 600 frangos, machos e fêmeas, nos períodos de 22 a 42 e de 43 a 53 dias de idade, submetidos a uma dieta basal (3.100 e 3.210 kcal EM/kg e 19,6 e 18,6% de PB) deficiente em sódio (0,017%), suplementada com NaCl, correspondente aos níveis 0,077; 0,137; 0,197; 0,257 e 0,317% de sódio total. O delineamento utilizado foi o inteiramente casualizado, em arranjo fatorial 5x2 (níveis x sexo), com quatro repetições de 18 e 15 aves, respectivamente, por unidade experimental. No final de cada fase, foram avaliados ganho de peso (GP), consumo de ração (CR), conversão alimentar (CA), pesos absoluto (PAA) e relativo (PRA) de adrenal, rendimento (RC) e matéria seca de carcaça (MS) e umidade de cama (de 1 a 53 dias), com as exigências estimadas por meio do modelo de regressão polinomial. Em ambos os sexos, os níveis de sódio influenciaram GP, CA e umidade da cama, não ocorrendo efeito significativo sobre os demais parâmetros. Com base nas características de desempenho, as exigências recomendadas de sódio para a fase de crescimento, estimadas pelo modelo de regressão polinomial, respeitando-se a interpretação biológica, foram de 0,197% para os machos e, ao menos, de 0,317% para as fêmeas, enquanto para a fase final foram de 0,216 e 0,245%, respectivamente.Seven hundred and twenty and six hundred chicks, males and females, from 22 to 42 and from 43 to 53 days old, respectively, fed a basal diet (3100 and 3210 kcal ME/kg and 19.6 and 18.6% CP) deficient in sodium (0.017%), supplemented with NaCl, corresponding to the levels of .077, .137, .197, .257 and .317% of total sodium were used to determine the sodium requirements for broilers during the growing and final phases. A completely randomized design, in a 5x2 (levels x sex) factorial arrangement, with four replicates of 18 and 15 chicks, respectively, per experimental unit, was used. Weight gain (WG), feed intake (FI), feed:gain ratio (F/G), adrenal absolute (AAW) and relative (ARW) weights, carcass yield (CY) and dry matter in the carcass (DM) and litter moisture (from 1 to 53 days old) were evaluated at the end of each phase, and the requirements were estimated by means of the polynomial regression model. WG, F/G and litter moisture were influenced by the sodium levels in both sexes, and there was no significant effect on the other parameters. Based on the performance characteristics, the sodium requirements recommended for the growing phase, estimated by the polynomial regression model, considering the biological interpretation, were of .197% for the males and at least of .317% for the females, and for the final phase were of .216 e .245%, respectively.

Introduction: Salt iodization has been recommended as the primary public health measure for prevention and control of iodine deficiency disorders (IDD), due to its secure application and satisfactory value for money. Under Brazilian law, salt for human consumption should contain iodine in the proportion of 20mg to 60mg per kilogram of product. Thus, continuous monitoring and surveillance is needed to keep the level of iodine in salt within these limits. Objective: Iodination was assessed in samples of refined salt and rock salt in Ouro Preto-MG, Brazil. Material and Methods: Sixty-six samples from 16 different brands were collected; 40 of which were refined salt and 26, rock salt. As indicated in the Analytical Standards of the Adolfo Lutz Institute, iodine's concentration was measured using a standard solution of sodium thiosulfate in triplicate samples. Results: Statistical analysis on the type of salt and on iodine's concentration in the samples indicated that 7.5% of the refined salt samples, 53.85% of rock salt samples and 25.76% of all salt samples did not meet the Brazilian legislative requirements. Conclusion: Compared to previous studies, iodine's levels in refined salt samples indicate improvement in the salt iodization's monitoring, which is considered an effective public health action to prevent and control IDD's. [ABSTRACT FROM AUTHOR]