Wyniki wyszukiwania - Biblioteka Nauki

1

Bierne palenie

100%

Wisniewska B.

Biuletyn Informacyjny Instytutu Żywności i Żywienia

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1994

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tom 03

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nr 1

5-6

2

Instrumental reflexes reinforced intragastrically II. The role of extero- and interoceptive stimuli in the regulation of food intake

100%

Cytawa J. , Tojniar W. , Tokarski J.

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nr 04

3

Possibility of increasing early potato yield with foliar application of silicon

100%

Wadas W.

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2022

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tom 77

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nr 2

4

Pre-treatment of fulvic acid plays a stimulant role in protection of soybean (Glycine max L.) leaves against heat and salt stress

80%

Dinler B. S. , Gunduzer E. , Tekinay T.

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tom 58

|

nr 1

EN

The purpose of this study was to illuminate the effects of fulvic acid in plants’ stress signaling pathway. 2.0 mg/l fulvic acid was sprayed on soybean leaves for 3 days at 12 h intervals, followed by treatment of 150 mM NaCl or exposed to heat stress at 35°C for 2 h over 2 days. Pre-treatment with fulvic acid increased the relative water content (RWC), antioxidant enzyme, isoenzyme activities (SOD, APX, GST), as well as alleviated the stress-induced oxidative damage by decreasing the levels of hydrogen peroxide (H2O2) and malondialdehyde (MDA). In addition, the application of fulvic acid under salt stress induced rubisco expression only at 12 h, while it induced the expression of cytochrome c oxidase at 6 h and 12 h. On the other hand, fulvic acid under heat stress induced significant expression of both rubisco and cytochrome c oxidase at 6 h and 12 h. However, under high salinity conditions, fulvic acid suppressed the transcript levels of Hsp70, while it induced increases in Hsp70 levels under heat treatment at 6 h. As a result, in this study, fulvic acid played the role of a regulator and stimulant in stress response of soybean leaves.

5

Zawartosc chlorowanych weglowodorow w ziarnach kawy

80%

Wieczorek J. , Czyrska R. , Wieczorek Z. , Smoczynska K.

Roczniki Państwowego Zakładu Higieny

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2002

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tom 53

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nr 2

135-140

PL

W pracy przedstawiono wyniki badań nad zawartością chlorowanych węglowodorów (g-HCH, DDT i jego głównych metabolitów: DDE i DDD) w zielonych i palonych ziarnach kawy. Do analiz użyto ziaren o różnym stopniu palenia. Stężenie chlorowanych węglowodorów w zielonym i palonym ziarnie kawy oraz w pozostałym po parzeniu osadzie oznaczono przy zastosowaniu jednostopniowej metody z zastosowaniem kwasu siarkowego, wykorzystując chromatografię gazową z detektorem wychwytu elektronów.

EN

Chlorinated hydrocarbons (ɣ-HCH, DDT and their analogous metabolites) were determined in coffee beans. Four sorts of green coffee beans and 18 sorts of burnt coffee beans were used in the research. The method was based on extraction of fat and its destruction with concentrated sulphuric acid. Chlorinated hydrocarbons were extracted with n-hexane, separated and quantitatively determined by gas chromatography. The presence of chlorinated hydrocarbons was detected in green coffee beans and, in smaller quantities, in burnt coffee beans. The concentration of chlorinated hydrocarbons was lower in medium and darkly burnt coffee beans than lightly burnt coffee. The level of DDT and its metabolites in final product decreased after coffee burning at higher temperatures. After brewing the grind coffee beans the remains of chlorinated hydrocarbons were detected in coffee-grounds at concentration to those found in coffee beans. Drinking of natural coffee does not influence an increase of intake the chlorinated hydrocarbons by human beings.

6

Ocena stosowania używek ze szczególnym uwzględnieniem spożycia kofeiny w wybranej grupie kobiet karmiących piersią

70%

Pituch A. , Hamulka J. , Wawrzyniak A. , Zdanowski K.

Roczniki Państwowego Zakładu Higieny

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2012

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tom 63

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nr 2

PL

Wprowadzenie. Biorąc pod uwagę negatywny wpływ używek, w tym alkoholu, nikotyny oraz nadmiernego spożycia kofeiny na organizm dziecka i matki, bardzo ważnym elementem profilaktyki jest zaprzestanie lub ograniczenie ich stosowania, zwłaszcza w okresie ciąży, i laktacji. Cel badań. Celem pracy była ocena spożycia alkoholu, palenia papierosów, narażenia na dym tytoniowy oraz spożycia kofeiny w wybranej grupie kobiet karmiących piersią z województwa mazowieckiego. Materiał i metoda. Badanie przeprowadzono w okresie od września 2010 do marca 2011 roku, wśród 102 kobiety w wieku od 19 do 38 lat. Informacje o spożyciu alkoholu, paleniu tytoniu oraz narażeniu na dym tytoniowy uzyskano metodą wywiadu kwestionariuszowego. Do oceny spożycia kofeiny zastosowano metodę 3-dniowego bieżącego notowania i metodę częstotliwości spożycia. Źródłem informacji o zawartości kofeiny w spożywanych produktach były dane literaturowe, a w przypadku napojów energetyzujących dane producenta zamieszczone na etykietach. Wyniki. Spośród wszystkich badanych kobiet (n=102), aż 17% respondentek deklarowało spożycie alkoholu, 6% palenie papierosów, a 15% bierne narażenie na dym tytoniowy. Średnie spożycie kofeiny, w grupie tzw. „konsumentów kofeiny” (n=94) wynosiło 127,4 ±76,0 mg/os/dzień dla metody 3-dniowego bieżącego notowania i 163,4 ±100,6 mg/os/dzień dla metody częstotliwości spożycia. Współczynnik korelacji pomiędzy zastosowanymi metodami wynosił r=0,71 (p<0,001). Głównymi źródłami kofeiny niezależnie od zastosowanej metody zbierania danych były: herbata czarna, która dostarczała około 60% kofeiny oraz kawa mielona (około 20%) i kawa instant (około 13%). Wnioski. Mimo powszechnej wiedzy nt. szkodliwości palenia papierosów/narażenia na dym tytoniowy oraz spożycia alkoholu i produktów bogatych w kofeinę, część respondentek nie zaprzestała stosowania tych używek w okresie laktacji, co wskazuje to na konieczność prowadzenia edukacji w tym zakresie.

EN

Background. Taking into account the negative impact of stimulants, including alcohol, nicotine and excessive consumption of caffeine on the baby and his mother, a very important is to stop or to restrict their use, especially during pregnancy and lactation. Objective. Purpose of the study was to evaluate alcohol consumption, cigarette smoking, tobacco smoke exposure and caffeine consumption in breastfeeding women from Masovian Province. Material and method. The survey was conducted from September 2010 till March 2011. The study group consisted of 102 breastfeeding women aged 19-38 years. Information on alcohol consumption, smoking and exposure to tobacco smoke was obtained by questionnaire interview. The results about caffeine intake were obtained using 3-day dietary records method and food frequency questionnaire method. Source of information about the caffeine content in products were the published literature, in the case of energy drinks the manufacturer’s label. Results. Among all women surveyed (n = 102), up 17% of respondents declared alcohol consumption, cigarette smoking of 6% and 15% of passive exposure to tobacco smoke. The average caffeine consumption in a group called “caffeine consumers” (n = 94) was 127.4 ± 76.0 mg/person/day for 3-day dietary records method and 163.4 ± 100.6 mg/person/day for the food frequency questionnaire method. The correlation coefficient between the used methods was r=0.71 (p <0.001). The main sources of caffeine, regardless of the method of data collection were: black tea, which provided about 60% of caffeine and ground coffee (about 20%) and instant coffee (about 13%). Conclusions. Despite general knowledge about the harmful effects of smoking cigarette/ tobacco smoke exposure and the consumption of alcohol and foods high in caffeine, some respondents did not halt the use of these stimulants during lactation, indicating a need for an education in this field.

7

Ocena skazenia herbat, herbatek owocowych i herbatek ziolowych azotanami i azotynami

61%

Oledzka R. , Pokorska-Lis G. , Miskiewicz W.

Bromatologia i Chemia Toksykologiczna

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1998

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tom 31

|

nr 4

343-347

PL

W wybranych gatunkach herbat rynkowych, herbatek owocowo-ziołowych i ziołowych, w suszu oraz w naparach, oznaczono zawartość azotanów i azotynów. Zastosowano metodą kolorymetryczną z odczynnikami Griessa.

EN

The content of nitrate and nitrite were determined in 13 sorts of tea, in 3 sorts of fruit tea, in 4 sorts of herbal fruit tea and in 6 sorts of herbal tea. The concentrations were measured in the infusions and dried materials.The Griess colorimetric method were used in this study. It was found that nitrate levels in the ranged from 48.5 mg% (Earl Grey) to 1280.5 mg% (Indian granulated tea). The good blanded teas contain lower quantity of nitrates, for instance Pickwick - 80 mg%, or Labot Silver - 55.6 mg%. Cheaper sorts of tea contain higher levels of nitrates: Madras - 538.9 mg%, Ceylon - 1087.6 mg%. In the fruit teas and herbal-fruit teas the lowest contents of nitrates were determined in Wieloowocowa - 3.3 mg%, Róża - 7.1 mg%, Cytrynka - 40.4 mg%, Wyborna - 188.6 mg% whereas very high contents was measured in Gdańska tea in which formula there is a nettle herb. High levels of nitrates in camomile herbal tea (4.3 - 269,5 mg%) and in mint herbal tea (107.8 - 700.8 mg%) show that both sorts ought to be used carefully in infants. The content of nitries in herbal tea were very low. In 9 sorts of black tea the content of this compond was 0 whereas in 4 sorts ranged from 0.13 mg% (Madras) - 3.1 mg% (Ceylon). On the basis of comparising the levels of nitrates in dried tea sort and infusions we concluded that about 50% of nitrates is released from dried tea to the infusion.

8

Badania zawartosci skladnikow mineralnych w kawie i jej naparach

61%

Oledzka R. , Sedrowicz L.

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tom 32

|

nr 4

397-402

PL

Oznaczono zawartość wapnia, magnezu, żelaza, miedzi, cynku i manganu w zmielonych ziarnach kawy i jej naparach. Określono wpływ sposobu zaparzania i stopień ekstrakcji składników mineralnych do naparu. Oceniono udział kawy jako ich źródła w całodziennej diecie.

EN

The contents of Ca, Mg, Fe, Mn, Cu and Zn in 7 sorts of coffee beans being in market and in coffee after percolation were investigated. The level of elements was determinated by AAS method. It was found that the concentration of minerals in coffee beans depended on the sort of coffee. The ranges of elements were following: Ca 775,3-959,0 µg/g; Mg 1845,5-2014,0 µg/g; Fe 6,9-97,1 µg/g; Mn 12,79-28,89 µg/g; Cu 10,30-16,76 µg/g; Zn 4,47-6,33 µg/g. It was found that the kind of percolation ("Turkish method" and in expresso) used to prepare coffee affected the leaching yield of the minerals to coffee. High leaching yield for Ca and Mg and low for Cu and Fe to Turkish coffee was noted. Coffee from expresso has the higher levels of Cu, Fe and Mg than Turkish coffee. It was not found the differences in Zn and Mn concentrations between Turkish coffee and coffee from expresso. Coffee is a limited source of all invesigated minerals. Two cups of coffee supply 3% of Mg; 0,4% of Ca; 0,1% of Fe; 0,3% of Cu; 2% of Mn and 0,1 of Zn of daily recommended intake.

9

Wplyw wybranych ksenobiotykow i diety niskobialkowej na zdolnosc rozrodcza i potomstwo szczurow Cz.I. Przebieg i warunki ekspozycji zwierzat na dzialanie dymu tytoniowego

61%

Florek E.

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tom 43

|

nr 2

145-150

PL

Badano wpływ dymu tytoniowego, aniliny, relanium oraz diety niskobiałkowej na zdolność rozrodczą i potomstwo szczurów. Badania wykonano na sześciu miotach białych szczurów. W pierwszym etapie badano efekty działania dymu tytoniowego, którego stężenie kontrolowano drogą pomiaru tlenku węgla w powietrzu komory doświadczalnej.

EN

The effect of tobacco smoke and low-protein diet on rat reproducibility and offspring was investigated in six litters of white rats. Smoke concentration was controlled by determining the air carbon oxide content which aberaged 1000 mg/m3. During the experiments blood carboxyhemoglobin level was measured; by the end of exposure, each generation displayed closely similar concentrations amounting to 23.9-26.6%. There were no diet-related differences in blood carboxyhemoglobin concentrations.

10

Zawartosc manganu,miedzi,cynku i zelaza w naparze herbacianym w zaleznosci od jego mocy

61%

Falandysz J. , Kotecka W.

Bromatologia i Chemia Toksykologiczna

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1993

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tom 26

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nr 3

165-170

PL

Zbadano zależności pomiędzy mocą naparu herbacianego a zawartością w nim manganu, miedzi, cynku i żelaza. Określono wydajność ługowania tych metali z liści krzewu herbacianego (gatunki herbaty dostępne na rynku krajowym w latach 1988-1989). Oceniono wielkość spożycia manganu, miedzi, cynku i żelaza z naparem herbacianym.

EN

The black tea imported from China, India, Indonesia and Viet-Nam was infused (0.5, 1.0, 2.0, 3.0 or 4.0 g of leaves per 200 cm3) with boiling tap or bidistilled water for five minutes. Metals content of leaves and infusion was determined by atomic absorption spectrometry. The leaching yield of manganese was constant and not dependent on the amount of leaves taken per 200 cm3 of water. The leaching yield of copper except that from the granulated tea imported from India, was also found to be constant and independent of the amount of leaves taken per 200 cm3 of water. On the other hand, the leaching yield of zinc and iron, in general, decreased when the amount of tea leaves taken per 200 cm3 of water increased. Manganese content of the infusion (µg/200cm3) of low, medium low, medium, high, and extremely high strength, was: 87 (68 - 120), 250 (140 - 530), 510 (230 - 790), 740 (370 - 1100), and 960 (540 -1500), respectively. Copper concentration of the infusion of low, medium low, medium, and high strength was 1.4(1.0-1.8; and 5,5 for granulated tea imported from India), 5.1 (2.6-9.8), 9.0(5.8 -15), and 13(7.3- 18), respectively. Zinc concentration of the infusion of low, medium low, medium, and high strength was: 6.9 (4.2 - 9.1), 15 (7.0 - 23), 29 (19 - 51), and 40 (27 - 67) µg/200 cm3, respectively. Iron content of tea infusion of medium low, medium, and high strength, made of boiling tap water was: 4.1 (2.6-7.2), 10(5.9-19), and 18 ( 10-29) µg/200cm3, respectively. When bidistilled water was used, the leaching yield of iron from tea leaves was higher than that made of tap water, especially in tea infusions of low and medium low strength.

11

Ocena sposobu zywienia kobiet ciezarnych z uwzglednieniem spozycia uzywek

61%

Smigiel-Papinska D.

Bromatologia i Chemia Toksykologiczna

|

2003

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tom 36

|

nr Supl.

173-177

PL

Celem niniejszej pracy była ocena sposobu żywienia kobiet ciężarnych w I i II połowie ciąży z uwzględnieniem zmian w żywieniu związanych z ciążą oraz spożycia produktów będących znaczącym źródłem wapnia i żelaza, spożycia używek (kawy, herbaty, alkoholu, papierosów), a także przyrostów masy ciała w czasie ciąży.

EN

There were assessed the changes in nutritional habits of pregnant women in the first and second half of pregnancy depending on age. The BMI, body mass increment, frequency and time of food intake, calcium and iron reach products intake, condiments (coffee, strong black tee, alcohol, cigarettes) using were measured. However, the results have shown positive changes in nutritional habits of women during pregnancy these changes were significantly better in above 30 y.o. pregnant women than in younger women. About 10% women do not resign smoking during pregnancy.

12

Badania zawartosci niektorych pierwiastkow sladowych w kawach naturalnych typu instant

61%

Bulinski R. , Bloniarz J.

Bromatologia i Chemia Toksykologiczna

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1998

|

tom 31

|

nr 3

219-224

PL

W dziesięciu rodzajach kaw naturalnych typu instant oznaczono zawartość ołowiu, chromu, cynku, manganu, miedzi, niklu i żelaza metodą spektrometrii atomowo-absorpcyjnej, po uprzedniej mineralizacji badanego materiału w piecu muflowym w temp. 450oС.

EN

Lead, chromium, zinc, manganese, copper, nickel and iron content of ten instant coffee brands was determineed by atomic absorption spectrometry. Lead and nickel were assayed using extraction technique after the metals had been complexed with APDC. Methyl isobutyl ketone was used as the organic phase. The contents of the remaining elements were determined directly from the mineralizates using suitable dilution where necessary. The following average concentrations were found: lead, from 0.161 ppm to 0.261 ppm, chromium from 0.33 ppm to 0.69 ppm, zinc from 3.03 ppm to 5.91 ppm, manganese from 10.35 ppm to 31.95 ppm, copper from 0.83 ppm to 1.60 ppm, nickel from 0.83 ppm to 1.86 ppm, and iron from 23.15 ppm to 61.05 ppm. Using those concentrations, supposed intakes of each microelement per one cup of the beverage were calculated, assuming 5 g dry instant per cup. The determined contents of the trace elements were within the limits of current standards. The beverage prepared from those instant coffee brands may be an additional source of some microelements required by the hunan organism.

13

Badania zawartosci niektorych pierwiastkow sladowych w herbatach. Cz.II. Zawartosc olowiu, kadmu i niklu w herbatach i naparach herbacianych

51%

Bulinski R. , Bloniarz J.

|

nr 1

39-45

PL

Metodą spektrometrii atomowo-absorpcyjnej oznaczono zawartość ołowiu, kadmu i niklu w dwudziestu rodzajach herbat (liściastych i granulowanych) oraz w naparach o średniej mocy sporządzonych z tych samych próbek. Dla ołowiu i niklu określono stopień ekstrakcji do fazy wodnej.

EN

Lead, cadmium and nickel contents were determined in leaf and granulated tea and tea infusions by atomic absorption spectroscopy using a Pye Unicam SP 192 apparatus and air-acetylene flame. Various grades of tea were obtained from several retail shops and wholesale companies in Lublin during 1995. Grades of tea grown in India, China and Sri Lanka (Ceylon) were tested. Lead, cadmiun and nickel were assayed using extraction technique after the metals had been complexed with APDC (ammonium pyrrolidine dithiocarbamate). MIBK (4-methyl-2-pentanone) saturated with redistilled water was used as the organic phase. Values of lead content in dry leaf and granulated tea ranged on the average between 0.445 ppm to 1.615 ppm. From 30.1% to 60.0% dry-product total lead were extracted to medium-strong tea infusions. Average cadmium concentrations of the test tea grades were 0.012 ppm to 0.047 ppm. Trace amounts of cadmium were extracted to the tea infusions of medium strenght. Nickel content in dry tea was high, on average from 2.98 ppm to 9.29 ppm, and the degree of extraction to the water phase was 41.6% to 82.2%. Lead content of some leaf and granulated tea grades was higher than the admissible value specified by Polish regulations.

14

Badanie wplywu warunkow naparzania na zawartosc cynku, kadmu, manganu, miedzi, niklu i olowiu w naparach herbacianych

51%

Sedrowicz L. , Oledzka R. , Czajkowska M. , Gurdak E.

Bromatologia i Chemia Toksykologiczna

|

1996

|

tom 29

|

nr 4

353-360

PL

Badano wpływ masy odważki, czasu naparzania oraz dodatku soku cytrynowego i kwasu cytrynowego na zawartość Zn, Cd, Mn, Cu, Ni i Pb w naparach herbacianych. Ponadto określono stężenie w/w pierwiastków w suszu herbacianym i ich procent ługowania do naparu.

EN

The content of Zn, Cd, Mn, Cu, Ni and Pb in tea levels and tea beverages was investigated. It was shown that 1 g tea leaves ought to be taken to determine the selected metals content by AAS. Greater samples may lead to understimation of these elements. It was found that the time of infusion and amount of leaves taken to prepare infusion affected the leaching yield of the metals to tea beverages. Addition of lemon juice and citric acid increased the level of all studied elements exept copper. Tea beverage is a limited source of zinc and copper, and a rich one of manganese (about 1%, 2% and 50% of recommended daily intake, respectively) and it supplies a small amount of Cd and Pb PTWI (about 0.3%).