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Oral rehydration therapy ( ORT) is a type of fluid replacement used to prevent and treat dehydration, especially due to diarrhea. [ 1] It involves drinking water with modest amounts of sugar and salts, specifically sodium and potassium. [ 1] Oral rehydration therapy can also be given by a nasogastric tube. [ 1]
Management of dehydration. A person begins drinking oral rehydration solution (ORS) to prevent dehydration and electrolyte loss. This strategy adds modest amounts of sugar and salt to water. There are prepackaged ORS products available. A person can also use home products such as lightly salted soup or lightly salted water from the cooking of rice.
Saline solution for irrigation. Normal saline (NSS, NS or N/S) is the commonly used phrase for a solution of 0.90% w/v of NaCl, 308 mOsm/L or 9.0 g per liter. Less commonly, this solution is referred to as physiological saline or isotonic saline (because it is approximately isotonic to blood serum, which makes it a physiologically normal solution).
Sodium bicarbonate ( IUPAC name: sodium hydrogencarbonate[ 9] ), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation ( Na +) and a bicarbonate anion ( HCO 3− ). Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder.
Salt poisoning is an intoxication resulting from the excessive intake of sodium (usually as sodium chloride) in either solid form or in solution (saline water, including brine, brackish water, or seawater). Salt poisoning sufficient to produce severe symptoms is rare, and lethal salt poisoning is possible but even rarer. The lethal dose of ...
Water softening. Idealized image of water softening process involving replacement of calcium ions in water with sodium ions donated by a cation-exchange resin. Water softening is the removal of calcium, magnesium, and certain other metal cations in hard water. The resulting soft water requires less soap for the same cleaning effort, as soap is ...
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
The goal was only 500 milligrams of salt a day, a dramatic drop. The drop in blood pressure while on the low-sodium diet was quick and dramatic, according to the study.