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- Barker, Philip A., et al.
(författare)
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Carbon cycling within an East African lake revealed by the carbon isotope composition of diatom silica: a 25-ka record from Lake Challa, Mt. Kilimanjaro
- 2013
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Ingår i: Quaternary Science Reviews. - : Elsevier BV. - 0277-3791. ; 66, s. 55-63
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Tidskriftsartikel (refereegranskat)abstract
- The carbon cycle of a lake is a balance between supply from the atmosphere and catchment, and the net demand exerted by primary producers, minus losses back to the atmosphere and to sediment storage. Evaluating the sum of these processes and reconstructing them from sediment records of lake history requires a range of methods and a multi-proxy approach. One promising technique is to explore the carbon-isotope composition (delta C-13(diatom)) of organic matter incorporated within the silica frustules of diatom algae. Here we present a 25,000-year record of delta C-13(diatom) from the sediments of crater Lake Challa on the eastern flank of Mt. Kilimanjaro, and along with other proxy data we make inferences about the three major phases in the history of the lake's carbon cycle. From 25 ka to 15.8 ka years BP, delta C-13(diatom) is positively correlated with the delta C-13 of bulk sediment organic matter (delta C-13(bulk)), indicating that high diatom productivity, as recorded by high % biogenic silica at this time, was preferentially removing C-12 and enriching the delta C-13 of lake-water dissolved inorganic carbon. From 15.8 to 5.5 ka the correlation between delta C-13(diatom) and delta C-13(bulk) breaks down, suggesting carbon supply to the lake satisfied or exceeded the demand from productivity. From 5.5 ka BP the positive correlation resumes, indicating an increase in the internal demand for carbon relative to external supply. Diatom frustule-bound carbon isotopes offer an original tool in examining long-term fluctuations in a lake's carbon budget and how the balance between supply and demand has changed through time. (C) 2012 Elsevier Ltd. All rights reserved.
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| 2. |
- Hurrell, Richard F., et al.
(författare)
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Revised recommendations for iron fortification of wheat flour and an evaluation of the expected impact of current national wheat flour fortification programs
- 2010
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Ingår i: Food and Nutrition Bulletin. - 1564-8265. ; 31:Suppl. 1
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Tidskriftsartikel (refereegranskat)abstract
- Background: Iron fortification of wheat flour is widely used as a strategy to combat iron deficiency. Objective: To review recent efficacy studies and update the guidelines for the iron fortification of wheat flour. Methods: Efficacy studies with a variety of iron-fortified foods were reviewed to determine the minimum daily amounts of additional iron that have been shown to meaningfully improve iron status in children, adolescents, and women of reproductive age. Recommendations were computed by determining the fortification levels needed to provide these additional quantities of iron each day in three different wheat flour consumption patterns. Current wheat flour iron fortification programs in 78 countries were evaluated. Results: When average daily consumption of low-extraction (≤ 0.8% ash) wheat flour is 150 to 300 g, it is recommended to add 20 ppm iron as NaFeEDTA, or 30 ppm as dried ferrous sulfate or ferrous fumarate. If sensory changes or cost limits the use of these compounds, electrolytic iron at 60 ppm is the second choice. Corresponding fortification levels were calculated for wheat flour intakes of < 150 g/day and > 300 g/day. Electrolytic iron is not recommended for flour intakes of < 150 g/day. Encapsulated ferrous sulfate or fumarate can be added at the same concentrations as the non-encapsulated compounds. For high-extraction wheat flour (> 0.8% ash), NaFeEDTA is the only iron compound recommended. Only nine national programs (Argentina, Chile, Egypt, Iran, Jordan, Lebanon, Syria, Turkmenistan, and Uruguay) were judged likely to have a significant positive impact on iron status if coverage is optimized. Most countries use non-recommended, low-bioavailability, atomized, reduced or hydrogen-reduced iron powders. Conclusion: Most current iron fortification programs are likely to be ineffective. Legislation needs updating in many countries so that flour is fortified with adequate levels of the recommended iron compounds.
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