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Oxalic acid is a naturally occurring compound in many fruits, vegetables, nuts, and whole grains. While small amounts of oxalic acid are not harmful, this compound can inhibit the absorption of other ...

Phosphorus (P) activation is a major challenge for agriculture on tropical soils like Ferralsols in East Africa, mainly due to soil acidity and high mobility of aluminium (Al). Strategies such as ...

Abstract: This work’s goal was to separate pectins from the peels of two varieties of Cameroonian mangos, Amëliore´e and Mango. Ammonium oxalate, deionized water, and HCl were the three extraction ...

Hair treatments, particularly those aimed at straightening and smoothing, have garnered popularity in recent decades. Bnaya et al. recently described 26 patients in Israel who had acute kidney injury ...

Share on Pinterest Researchers say the new sixth taste activates a strong sensation in receptors that detect sour tastes, which could be a survival mechanism. Rich Legg/Getty Images Researchers say ...

Scholars have discovered evidence of a sixth basic taste. The tongue responds to ammonium chloride, a popular ingredient in some Scandinavian candies. The OTOP1 protein receptor, previously linked to ...

Scientists have just caught up with something that Scandinavians have suspected strongly for over a century: Ammonium chloride (NH 4 Cl) may be a basic taste, joining sweet, salty, sour, bitter, and ...