About half of the thiamin in the U.S. diet comes from foods that naturally contain thiamin; the remainder comes from foods to which thiamin has been added . Heating foods containing thiamin can reduce their thiamin content.
Plasma technology is based on a simple physical principle. Matter changes its state when energy is supplied to it: solids becomes liquid, and liquids becomes gaseous. If even more energy is supplied to a gas, it is ionized and goes into the energy-rich plasma state, the fourth state of matter.
Plasma is the liquid portion of blood â a protein-salt solution in which red and white blood cells and platelets are suspended. Plasma, which is 92 percent water, constitutes 55 percent of blood volume. Plasma contains albumin (the chief protein constituent), fibrinogen (responsible, in part, for the clotting of blood) and globulins (including antibodies). Plasma serves a variety of functions, from maintaining a satisfactory blood pressure and volume to supplying critical proteins for blood clotting and immunity.