Release date: 2009-09-21 Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. Food Additives Food Additives,Natural Food Additives,Food Additives Preservatives SINOCHEM PHARMACEUTICAL CO., LTD , http://www.sinochemnutrition.com
The University of Auckland, New Zealand, announced on the 16th that its researchers have successfully invented a wireless heart pump that is expected to become a new generation of artificial heart pumps in the future.
The University of Auckland issued a press release on the 16th, saying that the wireless heart pump uses a coil externally placed on the patient to generate a magnetic field, and the second coil implanted in the patient's clavicle receives a magnetic field signal, induces a current, and then conducts through the skin. The heart pump provides power.
Current artificial heart pumps usually rely on medical cables that pass through the chest and stomach of the patient to obtain power. The cable is easily broken, may cause infection, and may even cause death in severe cases, which has great limitations in practical applications. The wireless heart pump developed by the University of Auckland has got rid of the shackles of the cable.
Researchers have previously tried to develop wireless heart pumps, but they all failed because of high heat production. The new magnetic field design achieves precise control of the current and solves the above problems.
It is reported that the University of Auckland has set up a special company to promote the marketing of this wireless heart pump technology, the latter has licensed the new technology to a US company, the two sides will conduct clinical trials in the next two years. Researchers say the wireless control technology can be applied to other medical devices in the future. Shanghai Medical Device Industry Association
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.