List of publications on a keyword: «potassium»

The article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.

Studied the potassium content of inorganic phosphate and iron in the blood serum of highly skilled boxers in various stages of competitive activity. During the recovery period, there was a significant increase in the concentration of iron in the absence of potassium dynamics and inorganic phosphate in the blood serum.