| Title |
Chicken soup revisited: Calcium content of soup increases with duration of cooking
|
|---|---|
| Published in |
Calcified Tissue International, June 1994
|
| DOI | 10.1007/bf00334329 |
| Pubmed ID | |
| Authors |
H. N. Rosen, H. Salemme, A. J. Zeind, A. C. Moses, A. Shapiro, S. L. Greenspan |
| Abstract |
Because low dietary calcium intake may accelerate bone loss, patients often are advised to increase their dietary intake of calcium. However, some patients may be unable to tolerate good calcium sources such as dairy products. We postulated that the calcium content of soups and stews could be increased by prolonged cooking with a beef bone. Three experiments were done to prove this theory: (1) a bone soup made with a beef bone and distilled water, cooked for 24 hours; (2) a bone-vegetable soup cooked the same way; and (3) a vegetable soup made the same way but without the bone. It was concluded that prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH. |
Mendeley readers
The data shown below were compiled from readership statistics for 12 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 12 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 3 | 25% |
| Student > Bachelor | 2 | 17% |
| Other | 1 | 8% |
| Student > Ph. D. Student | 1 | 8% |
| Professor | 1 | 8% |
| Other | 2 | 17% |
| Unknown | 2 | 17% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 42% |
| Engineering | 2 | 17% |
| Nursing and Health Professions | 1 | 8% |
| Medicine and Dentistry | 1 | 8% |
| Biochemistry, Genetics and Molecular Biology | 1 | 8% |
| Other | 0 | 0% |
| Unknown | 2 | 17% |
Attention Score in Context
This research output has an Altmetric Attention Score of 45. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 11 October 2023.
All research outputs
#880,449
of 24,535,155 outputs
Outputs from Calcified Tissue International
#28
of 1,860 outputs
Outputs of similar age
#179
of 22,980 outputs
Outputs of similar age from Calcified Tissue International
#2
of 12 outputs
Altmetric has tracked 24,535,155 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 96th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,860 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.5. This one has done particularly well, scoring higher than 98% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 22,980 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 12 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 91% of its contemporaries.