We conclude that sequential single-drug therapy is a rational approach for treatment of hypertension in patients in whom initial drug therapy has failed.
1007 content was retained when lima beans were water-blanched for 8 minutes at 200°F.6. The practice of blanching successive batches of peas in the same blanching water was not found to be warranted on the basis of greater ascorbic acid retention.7. Loss of ascorbic acid from peas during the course of blanching does not always parallel loss of weight (moisture and soluble solids), but the proportion of vitamin losses usually exceeds that of loss of weight.Since these conclusions concern, for the most part, the more adverse effects of duration and temperature of blanch on vitamin retention, it is not to be construed that, satisfactory vitamin retention was not observed under the more favorable conditions of blanching employed in these studies, nor that commercial canneries operating under optimal conditions do not produce canned foods having a high vitamin content.
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