Analytical Studies of Potassium and Sodium Contained in the Diets for the Patient of Kidney Disease (Part III). : Lowering the quantity of potassium and sodiun from the foods by the dealing in water.

Abstract

In the previous paper, we have already clarified by the analysis of several elements, potassium, Sodium, and total nitrogen contained in the chicken (minced meat) in a various conditions that boiling simply the solids in an amount of water is effective for the preparation of Low-Potassium Diets. In this experiments, we chose chicken (minced meat) again and fish meat (spanish mackeral) as solids and analyzed quantitatively the components, sodium, potassium, phosphorous, calcium, and protein contained in each samples dealt in several times and temperatures by warming in water. For the aim of lowering the dissolution of calcium and protein from the solid into water, the abrupt conditions were controlled to warm the solids at 80 ℃ and for 10 minutes. Furthermore, some analysis of minerals and protein contained in 3rd Degrees Diets for the patient of kidney diseases over 3 days and each diets dealt by boiling in water for 10 minutes lead us to declare that the dealt diet exhibit 30% decrease of total quantity of potassium in a day comparing with that of usual diet.