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The purpose of this paper is to investigate the effectiveness of consumer information and advice issued by the UK Food Standards Agency (FSA) in terms of consumer understanding.

A total of 118 female respondents in Scotland completed a questionnaire investigating their knowledge about the role of dietary salt and testing their understanding of educational material supplied by the FSA.

A significant proportion (p<0.01) of the respondents considered themselves to be health conscious and nutritionally aware, but they were less aware of their salt intake and specific “salt in the diet” details prior to FSA information.

The study is limited to a convenience sample of relatively advantaged consumers, so that further work is required with more vulnerable consumers.

A survey tool was employed that may be adapted to evaluate consumer information campaigns in any area of food policy.

Secondary school children′s knowledge, attitudes and eating habits towards dietary salt (NaC1) were measured by self‐completed questionnaires in schools in Nottinghamshire (East Midlands of England) and analysed on the basis of age and sex. The results showed that a very high proportion (86 to 98 per cent) of children (both boys and girls) add salt to foods, with approximately 70 per cent of the younger children adding salt before tasting. The most popular food to which salt was added was chips (94 per cent of all children) and the least popular were pasta, soup and salad. The majority of the children perceived their own salt intake as medium in level, but this perception did not discriminate between added salt and salt present in processed food, about which their knowledge was fairly poor. Comparison of the sodium (Na) content of pastry samples produced by an in‐house recipe in several Nottingham schools showed them to vary five‐fold, but in every case except one they were lower than the Na level of a commercial pastry mix marketed to school meals authorities. Consideration should be given to a substantial reduction in Na contents of a range of both in‐house recipe foods and prepacked processed foods provided to children in school meals.

The authors provide primary data on salt iodisation of processed foods in Germany, analyse reasons for food processors' use or non-use of iodisation and derive implications for public health.

Statistical evidence is presented on the use of iodised salt in bread and bakery products, meat and meat products and dairy products in the German grocery-retailing sector. Information is based on mobile data collection in a representative sample of grocery stores in four German cities. These data are analysed with logistic regression models. Additionally, an online survey of bakers and butchers is utilised to record and to explain the use of iodised salt in specialised food stores.

Salt was added in 69.3% of the 29,910 foods analysed in the market study. When salt was added, iodised salt was used in only 28.5% of the cases. According to the online survey, only 44% of the bakers and butchers used iodised salt, and the user share declined over time. Incomplete information from processors on the role of iodised salt for public health is contributing to the low and declining user share.

The authors combine different market research methods and elaborate that the recommendation by the German Federal Ministry of Food and Agriculture – “If salt, then iodised salt” – is implemented to a very limited extent by the food industry and specialised food stores. From the behaviour of food processors and their perceptions of salt iodisation, the authors gain new insights for policy and public health.

In earlier days sharing your salt with someone meant sharing your freindship, and the spilling of salt was taken as a sign that the friendship was going to end. However, salt has long been used as a protection against evil, and the throwing of salt over the shoulder cancels the evil effect of upsetting the salt.

The purpose of this paper is to analyze stability of Jintan underground rock salt gas storage caverns during operation period. Some factors such as complex geological and operation conditions and high variability of physico‐mechanical parameters which will influence the safety of underground storage caverns are also considered.

In this paper, taking account of stability and sealability, numerical models of single cavern and two caverns for Jintan rock salt are established and calculated based on Mohr‐Coulomb criterion and damage‐dilatancy criterion. Response surface method combining with Monte Carlo method are adopted to calculate the failure probabilities of elements near the caverns. Various working conditions including different operation pressures and distances between caverns are also considered.

Shear failure is the main failure mode of Jintan underground rock salt gas storage caverns. The major failure area is located in the middle of the cavern. Reliability of the middle part of the cavern improves as storage pressure increases.

According to the simulation results on stability and sealability of caverns, the smallest internal operation pressure should be controlled strictly during the gas release process. Plastic area and failure probabilities of elements near the caverns increase obviously as the distance between caverns decreases. Damaged and dilatancy areas have the same trend. Twice the diameter of the cavern is recommended as the minimum distance between caverns.

The conclusions can be used as a guide during operation and design period of underground caverns.

The purpose of this paper is to introduce the solution to two-phase flow in CO₂/brine system with salt precipitation by applying mixed hybrid finite element (MHFE) method to pressure equation and finite volume (FV) method to saturation equation. Mixed finite element method solves pressure and velocity in two subspaces while hybrid method is an extension of mixed method, where the Lagrange multiplier is added to the former in order to ensure the continuity from one element to the adjacent elements. The authors propose the modeling of salt precipitation using core flood experimental result and adapt to be applicable for numerical modeling.

The governing equations are discretized using Mixed Hybrid Finite Element-Finite Volume (MHFE-FV) method. This method has the feature of localized conservation which is attractive for application on heterogeneous porous media. In addition to this, the salt precipitation effect is modeled using the data from core flood experiment (Ott et al., 2011). The random data are linearized to obtain the relationship between salt precipitate and CO₂ saturation and implemented to the algorithm for two-phase flow in CO₂ and brine system.

The solution of MHFE-FV scheme has good agreement with the solution using implicit pressure and explicit saturation (IMPES) reported by Negara et al. (2011), with average error of 4.20 percent. Localized conservation is demonstrated in the case of randomized heterogeneous porous media where fingering effects are explicitly observed. Salt precipitation prediction using the proposed method is able to predict the decrement of porosity by 16.71 percent and permeability by 22.19 percent. This results in the decreased amount of CO₂ injected by 64.70 percent.

This paper presents the solution of two-phase flow in CO₂ brine system during CO₂ injection in saline aquifer using MHFE-FV method with the additional salt precipitation model obtained based on core flood experiment result.

A methodology to predict the salt precipitation based on CO₂ saturation.

Contribution to green house gas reduction.

The authors use MHFE-FV to solve hyperbolic PDE to obtain accurate results of CO₂ saturation, and subsequently use this to compute the salt precipitation.

Fibre reactive dyes are very popular for cellulosic garments as they are environmentally safe and having good overall fastness properties. But application of these dyes requires a very high concentration of salt. The salt released from garment dyeing increases salinity in drain water stream which has a negative impact on environmental ecology. The present work aims to eliminate the usage of salt during dyeing of cotton goods with reactive dyes.

The methodology adopted here, for the elimination of salt in cotton dyeing, was based on the principle of cationisation (to develop a positive charge) of cotton. The same was achieved by subjecting the caustic pretreated cotton fabric samples to a treatment of 1, 2 dichloroethane followed by methylamine to introduce amino groups in the cellulose structure. The treated cotton when dyed from slightly acidic bath generates positive sites due to protonation in the amino group. The reactive dyes being anionic (negatively charged) in solution get attracted to the positive charges on the fibre which eliminates the salt requirements for satisfactory dye exhaustion.

The investigation was conducted for cold brand, hot brand and highly exhaustive reactive dyes. The modified cotton showed excellent dye exhaustion for all the dyes in the absence of salt. The treatment was found to improve the dye fixation also. The modification was assessed through elemental analysis.

This study may be further extended to viscose material after suitably modifying the treatment conditions.

A pretreatment to cotton which could eliminate the usage of salt in its dyeing with reactive dyes is revealed.

The study explored a newer technique of cotton dyeing without salt usage. Both garment dyeing units and fabric/yarn finishing industries would thus be helpful.

The purpose of this study was to examine the effect of family involvement in the educational sessions and follow-up meetings on compliance with the low-salt diet for hypertensive older adults.

Randomized controlled trial was used in this study with a total of 30 hypertensive older adults divided into two groups (n = 15). The intervention group involved one family member during the educational sessions and follow-up meetings. Conversely, no family member was involved in the control group.

The intervention group showed a significant (p < 0.05) increase in compliance level on the attitude (knowledge) and subjective norm (psychomotor and family support) subscales. The perceived obstacle subscale and the salt concentration in food and urine excretion significantly decreased both after educational sessions and follow-up meetings (p < 0.05). However, the control group did not.

A relatively small number of samples would have affected the results, but in this study, randomization was applied in sample collection.

By encouraging the involvement of family members in the educational sessions and follow-up meetings, it could enhance compliance of low-salt diet among hypertensive older adults.

The findings and outputs provide a combination of family involvement and the Geragogy learning model through educational sessions and follow-up meetings that could enhance a low-salt diet adherence among older adults with hypertension in the community.

Salt (sodium chloride) is used in a variety of processed foods. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. The reasons for using salt can be divided into three broad categories: processing reasons, sensory (taste) reasons, and preservative reasons. In some cases it performs all three of these functions, and in many situations the distinction between them is not clear‐cut.

The purpose of this paper is to present an analysis of the effect of the temperature on the creep deformation during vertical well drilling in salt rocks in selected cases.

The authors performed numerical simulations by Finite Element Method, using non-linear viscoelastic models and weak thermomechanical coupling. The authors evaluated, in selected cases, the effect of temperature during salt rock vertical well drilling. Numerical examples were performed to validate the studies. More specifically, the authors considered the problem of vertical well drilling for oil exploration below these salt layers.

The authors concluded that the biggest reduction in the wellbore closure rate occurs when the wellbore is at low temperature with respect to the rock initial. This is due to two factors, namely, a reduced salt viscous strain rate and the thermal strain contrary to the well radial closure caused by the temperature variation. Beyond the creep effect, the thermal strain also affects the stress in the creep constitutive equation.

With recent oil discoveries in deep water, for example, in the pre-salt, where temperatures are high, the study of the influence of temperature is important, since it contributes to the increase of the creep. The results here presented are relevant, although the engineering aspects of a practical solution for reducing the wellbore displacement based on temperature variation is challenging. Such approach requires cooling mechanisms that delay the heating of the drilling fluid, which is surrounded by rocks at high temperature.

The main contribution of this paper is to present a numerical study, in selected cases, of the effect of temperature on the creep deformation during vertical well drilling in salt rocks, analyzing a possible reduction of these deformations when subjected to a temperature variation.