In simple terms, pH is a measure of the alkalinity or acidity of a substance such as fruit juice, baking soda, battery acid, drain cleaner, water, etc.
Acidity and alkalinity are primary factors to every form of chemistry in our world considering the products we create, the types of food we eat and particularly our health. One of the most over-looked factors to our health and well-being are our personal pH levels and maintaining an optimal pH range for normal body chemistry and function. A non-optimal diet based on processed foods, carbonated drinks, alcohol and many forms of carbohydrate-rich foods quickly push our pH levels into the acidic range which can potentially open the door for many biochemical malfunctions and overall health-related problems. Has anybody wondered if, after you boil an egg and it turns hard, is there a way to re-bring it to its previous liquid state? When boiling an egg, the high temperature, causes the proteins existent in the white egg liquid to tangle up and glue together, leading to the solidification of all the compounds. Researchers from the University of California together with the University of Western Australia, have discovered what stands behind the protein that glues together the egg white liquid, when they are cooked.
In their study paper, researchers explained that they have arrived to unboil an egg of a hen and they came up with a device that is separating tangled proteins, called lyozymes, and grant them to refold.
During their experiment, scientists, boiled eggs for about twenty minutes at 194 Fahrenheit degrees and after it was done they added a substance, called urea, a chemical compound found in urine. In order to finish the process, experts added a so called “vortex fluid” to the egg whites liquid, in this way, the tangled proteins would return to their initial form. Also, researcher mentioned in their study paper, published in the ChemBioChem journal, that this discovery could enormously cut the costs implied by certain biotechnology processes, that involve forcing proteins turning back into their initial state.
Researchers mentioned that this experiment’s mission wasn’t to manage to unboiling eggs, but it has much bigger implications and purposes.

Enter your email address to subscribe to this blog and receive notifications of new posts by email. The concern lies in the belief that high intakes of folic acid from fortified food and dietary supplements might mask the anemia that occurs as a result of vitamin B12 deficiency, thereby covering-up an important diagnostic laboratory finding. A study in June 2011 American Journal of Clinical Nutrition says consuming folic acid from supplements or fortified grain products is unlikely to exacerbate problems associated with low vitamin B12 levels. The study used 2,507 university students and the question remains if this is true for all age groups and the less healthy. For example, the pH levels for water refer to the concentration of Hydrogen ions (H+) measured against the other concentration of Hydroxyl ions (OH-).
Using safe and non-toxic silver ions as the electrolyte needed to offset such a high pH level and concentration, it is now possible to influence the body's alkalinity using an extremely small volume of total water rather than consuming a great deal of lower pH alkaline water.
To keep the numbers simple, it takes 400 ounces of 8 pH water to equate to only 4 ounces of 10 pH water!
Scientists have, and their experiment of transforming a hard egg back into a liquid egg turned out to be a huge success. This sort of process could come in handy to reducing the costs of cancer treatments and could highly impact the biotechnology industry.
The farmers, cheese factories and other industries using recombinant proteins could also take use of this scientific discovery. The ability to reshape fast and cheap, common proteins, like E.Coli or yeast, could impact the manufacturing of proteins and this could lead to less expensive cancer treatments. Some have also suggested that elevated folate exacerbates the low hemoglobin and elevated total homocysteine (tHcy) and methylmalonic acid (MMA) associated with B12 deficiency.

There were no differences between high or low folate levels and anemia in people with low vitamin B12 levels. The data may be different for the elderly, but In this young adult population, high folate concentrations did not exacerbate the biochemical abnormalities related to vitamin B-12 deficiency.
Creighton is a podiatrist and foot surgeon with over 24 years in podiatric practice treating thousands of patients afflicted with the physiological, physical, and psychological side effects and complications of diabetes and pre-diabetes metabolic syndrome. When water contains more Hydroxyl ions than Hydrogen ions, the water is considered basic or alkaline.
According to the notes, at a molecular level, protein pieces are still gathered into solid masses that were not usable. When there are an equal amount of Hydrogen ions and Hydroxyl ions, the water is considered neutral (pH 7.0). Our goal is to provide the highest quality silver dissolving devices and accessories to meet your interests. The pH measurement scale is logarithmic and as a result, each whole number pH value above the previous is ten times more alkaline than the previous lower whole number value. This would be equivalent to 9 "drops" of 11 pH water equating to a full gallon of pH 8 water!

Glucose level for healthy person has
Normal random blood sugar levels chart


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