Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "a source" wg kryterium: Wszystkie pola

  Lista filtrów
Wyrównaj
Wyświetlanie 1-15 z 16
Tytuł:
Breakfast cereal as a source of sodium, potassium, calcium and magnesium for school-age children
Autorzy:
Winiarska-Mieczan, A.
Kwiecien, M.
Kwiatkowska, K.
Krusinski, R.
Powiązania:
https://bibliotekanauki.pl/articles/13894.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
human nutrition
child
school child
breakfast cereal
sodium source
potassium source
calcium source
magnesium source
macroelement
cereal
Opis:
Breakfast cereal is a regular component of daily diets in Poland and in other countries. Since these products are very popular components of diets, they should be a source of key nutrients, including minerals. The objective of the study was: 1) to determine how popular cereals were among young and preteen school children; 2) to verify whether cereals could be a source of sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg). 232 ready-to-eat products were tested. The content of Na, K, Ca and Mg was determined using flame atomic absorption spectrometry in a Varian SpectrAA 280 FS. Daily intake of Na, K, Ca and Mg by children (aged 7 - 12 years) from 1 serving of breakfast cereals (1 serving size = 30g cereal + 125 ml milk) was compared with AI (for Na and K) or RDA (for Ca and Mg). The highest content of Na was recorded in cornflakes (approx. 500 mg/100 g), K in bran (more than 250 mg/100 g), Ca in bran and wholegrain cereals (approx. 57 mg/100 g), Mg in bran (nearly 180 mg/100 g). It was found that although cereals were not a rich source of Na, K, Ca and Mg for the studied group of consumers, when prepared with milk their nutritional value was significantly enhanced. One serving of breakfast cereals with milk per day would cover 5 – 17% of AI for Na, 5 - 7% of AI for K , 12 – 17% of RDA for Ca and 10 – 57% of RDA for Mg. Cornflakes, which turned out to be the richest source of Na, were the least valuable in terms of the content of the macroelements, in which they resembled rice flakes. All breakfast cereals, while not being particularly rich in Na, K, Ca and Mg, when prepared with milk have a considerably better value for school-age children and ensure a higher consumption of milk.
Źródło:
Journal of Elementology; 2016, 21, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Geese for slaughter and wild geese as a source of selected mineral elements in a diet
Autorzy:
Goluch-Koniuszy, Z.
Haraf, G.
Powiązania:
https://bibliotekanauki.pl/articles/15349.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Źródło:
Journal of Elementology; 2018, 23, 4
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Biomass ash and biogas digestate bio-fertilizers as a source of nutrients for light acid soil – an exhaustion test
Autorzy:
Przygocka-Cyna, K.
Grzebisz, W.
Lukowiak, R.
Biber, M.
Powiązania:
https://bibliotekanauki.pl/articles/15674.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Źródło:
Journal of Elementology; 2018, 23, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of the potential of bio-fertilizers as a source of nutrients and heavy metals by means of the exhaustion lettuce test
Autorzy:
Przygocka-Cyna, K.
Grzebisz, W.
Biber, M.
Powiązania:
https://bibliotekanauki.pl/articles/15153.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Źródło:
Journal of Elementology; 2018, 23, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Water as a source of macronutrients and micronutrients for fish with special emphasis on the nutritional requirements of two fish species: the common carp (Cyprinus carpio) and the rainbow trout (Oncorhynchus mykiss)
Autorzy:
Terech-Majewska, E.
Pajdak, J.
Siwicki, A.K.
Powiązania:
https://bibliotekanauki.pl/articles/962728.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
In contrast to terrestrial animals, fish can ingest minerals from food or directly from water. Although micro- and macro-elements are needed in small quantities, they play a key role in many metabolic processes. Trace mineral and macromineral deficiencies may go unnoticed due to an absence of clear clinical symptoms in fish. Absorption processes are determined by various factors, mostly mineral concentrations in water but also other water parameters. The required dietary supplementation of macronutrients and micronutrients is very difficult to determine, and the amount of nutrients absorbed by fish from water is equally difficult to measure. Interactions between elements should also be taken into consideration. Many authors emphasize that phosphates may reduce the absorption of most micronutrients. Also, the current parameters of the water can affect the bioavailability. Some elements such as calcium, chlorine and sodium can be absorbed from ambient water in a quantity sufficient to meet the demand for this element. Other elements, however, require supplementation in a diet. For example, studies indicate the need for supplementation of phosphorus, zinc, copper and manganese. Most research concentrates on feedstuff as a source of micro- and macronutrients. Meanwhile, information concerning bioavailability of minerals directly from water is scarce. The aim of this study was to analyse literature from a different perspective, and concentrate on water as a source of minerals in fish nutrition. Measurements of water parameters such as temperature, pH, nitrate and nitrite levels and the amount of dissolved oxygen are a regular component of environmental control in fish farming. Determination of micro- and macro-element levels, however, remains uncommon in aquaculture. Measurements of these parameters could suggest which elements need to be supplemented and which are found in water in amounts that satisfy the needs of the fish.
Źródło:
Journal of Elementology; 2016, 21, 3
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytoplankton as a basic nutritional source in diets of fish
Autorzy:
Napiórkowska-Krzebietke, A.
Powiązania:
https://bibliotekanauki.pl/articles/958254.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
This article focuses on the biochemical composition and the role of phytoplankton (primary producer) as a basic nutritional source in diets of fish. In general, an aquatic classical food web comprises phytoplankton, zooplankton and fish (planktivorous and predatory ones) as predominant elements, which in turn define the linear direction of an energy-flow pathway and nutritional transfer. Phytoplankton provides many valuable phytonutrients and biologically active ingredients, especially fatty acids, amino acids, sterols, organic minerals, enzymes, carotenoids, chlorophyll, trace elements, and vitamins, which are directly available for the first larval/juvenile stages of fish or indirectly (through trophic chains) for the more mature forms. Regarding the biochemical composition of phytoplankton, the most nutritional ones are lipids, which affect the growth, health and reproduction of aquatic animals, especially fish species. In general, the freshwater and marine chlorophytes and cryptophytes, and marine diatoms provide more polyunsaturated fatty acids (PUFA>SAFA>MUFA) than other groups, differently to fatty acids supplied by freshwater cyanobacteria (SAFA>MUFA>PUFA). Furthermore, cryptophytes have the highest n-3:n-6 ratio. A similarly high ratio is recorded in fatty acid composition of marine zooplankton with predominant PUFA. Addition of phytoplankton (e.g. Isochrysis galbana, Tetraselmis chui and Nannochloropsis oculata) to the process of fish larval rearing shows to improve the digestive functions at the pancreatic and intestinal levels. The most essential fatty acids for all fish are EPA and DHA, and the most popular fish species containing 4.08-11.84 mg g-1 of dry weight of EPA and DHA, as the sum, can be given in following order: Anguila anguila>Rutilus rutilus>Cyprinus carpio>Esox lucius>Blicca bjoerkna>Perca fluviatilis>Abramis brama>Sander lucioperca>Tinca tinca>Carassius carassius.
Źródło:
Journal of Elementology; 2017, 22, 3
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of organic vs inorganic source and different dietary levels of selenium supplementation in diets for growing pigs on meat quality
Autorzy:
Batorska, M.
Więcek, J.
Rekiel, A.
Powiązania:
https://bibliotekanauki.pl/articles/963892.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
Selenium consumption in Poland is low, less than the required amount of Se for adults. The deficiency of Se may lead to many diseases. Food enriched with selenium can improve the Se status in humans. The supplementation of animal diets with selenium to may increase the selenium content in meat products. The aim of this experiment was to determine the effect of different selenium forms (organic vs inorganic) and dietary levels (0.3 or 0.5 mg kg-1) on pork quality. An experiment with 45 crossbred fatteners (Polish Large White × Polish Landrace × Duroc) was conducted to determine the effect of a selenium source (organic – selenized yeast Sel-Plex vs inorganic – sodium selenite) and its dietary level on pork quality. Pigs were fed diets supplemented with 0.3 or 0.5 mg Se kg-1 of diet for 42 days (the second fattening period). After slaughter, meat quality parameters: pH45, pH24, drip loss, WHC, chemical composition, colour and Se concentration in m. longissimus lumborum, were estimated. There were significant differences in the pH24 value but the meat had no quality defects. Dietary addition of Se caused a significant (P ≤ 0.01) increase in the ash content of m. longissimus lumborum. The Se form had no significant effect on drip loss or water holding capacity. The higher level of supplemental Se (0.5 mg kg-1 diet) improved the lightness of meat, which was darker in colour. The Se concentration in m. longissimus lumborum was found to increase significantly (P ≤ 0.01) when organic selenium was added at 0.5 mg kg-1 in the second fattening period. The addition of inorganic (0.5 mg) as well as organic selenium (selenized yeast Sel-Plex) to diets for growing pigs had a beneficial effect on the colour of meat, which then became more appealing to consumers, but had no significant effect on drip loss and water holding capacity. Supplementing pig diets with the organic form of selenium (Sel-Plex), compared to the inorganic form, increased the Se concentration in pork meat.
Źródło:
Journal of Elementology; 2017, 22, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of organic vs inorganic source and different dietary levels of selenium supplementation in diets for growing pigs on meat quality
Autorzy:
Batorska, M.
Więcek, J.
Rekiel, A.
Powiązania:
https://bibliotekanauki.pl/articles/1190132.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
organic selenium
fatteners
pork quality
Opis:
Selenium consumption in Poland is low, less than the required amount of Se for adults. The deficiency of Se may lead to many diseases. Food enriched with selenium can improve the Se status in humans. The supplementation of animal diets with selenium to may increase the selenium content in meat products. The aim of this experiment was to determine the effect of different selenium forms (organic vs inorganic) and dietary levels (0.3 or 0.5 mg kg-1) on pork quality. An experiment with 45 crossbred fatteners (Polish Large White × Polish Landrace × Duroc) was conducted to determine the effect of a selenium source (organic – selenized yeast Sel-Plex vs inorganic – sodium selenite) and its dietary level on pork quality. Pigs were fed diets supplemented with 0.3 or 0.5 mg Se kg-1 of diet for 42 days (the second fattening period). After slaughter, meat quality parameters: pH45, pH24, drip loss, WHC, chemical composition, colour and Se concentration in m. longissimus lumborum, were estimated. There were significant differences in the pH24 value but the meat had no quality defects. Dietary addition of Se caused a significant (P ≤ 0.01) increase in the ash content of m. longissimus lumborum. The Se form had no significant effect on drip loss or water holding capacity. The higher level of supplemental Se (0.5 mg kg-1 diet) improved the lightness of meat, which was darker in colour. The Se concentration in m. longissimus lumborum was found to increase significantly (P ≤ 0.01) when organic selenium was added at 0.5 mg kg-1 in the second fattening period. The addition of inorganic (0.5 mg) as well as organic selenium (selenized yeast Sel-Plex) to diets for growing pigs had a beneficial effect on the colour of meat, which then became more appealing to consumers, but had no significant effect on drip loss and water holding capacity. Supplementing pig diets with the organic form of selenium (Sel-Plex), compared to the inorganic form, increased the Se concentration in pork meat.
Źródło:
Journal of Elementology; 2017, 22, 2; 653-662
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Nutritional quality and safety of moringa (Moringa oleifera Lam., 1785) leaves as an alternative source of protein and minerals
Autorzy:
Biel, W.
Jaroszewska, A.
Łysoń, E.
Powiązania:
https://bibliotekanauki.pl/articles/961448.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
Dry matter, crude protein, crude fat, crude ash, crude fibre and elements (phosphorus, potassium, sodium, calcium, magnesium, zinc, iron, manganese, lead, chromium, molybdenum, cadmium, cobalt, nickel and copper) were determined in extracted and unextracted Moringa oleifera leaves. The leaves were ground in a laboratory grinder (unextracted leaves) and a portion was subjected to continuous comprehensive water extraction at 95-100°C (extracted leaves). Next, densification was carried out in a rotary evaporator, where the material was dried natively in vacuum. The chemical content of the samples was analysed according to standard methods. The concentration of P was determined by the colorimetric method. An Atomic Absorption Spectrometer was used to determine K, Na and Ca by emission flame spectroscopy, and Mg, Zn, Fe, Mn, Pb, Cr, Mo, Cd, Co, Ni and Cu by absorption flame spectroscopy. The nutritional value of herbs depends on the chemical composition of dry mass, especially the content of crude protein, mineral components and fibre fractions. The crude protein content of the extracted and unextracted leaves was 13.6 and 31.6% dry matter (d. m.), respectively. No crude fibre was found in the moringa leaf extract. Dried leaves contained 8% d. m. of crude fibre. Concentrations of crude fat in unextracted leaves implicated that they had five-fold more lipids than extracted from leaves. Total carbohydrates appeared to be the main component of dry mass. More total carbohydrates were found in the extract than in dried leaves (71 and 50% d. m., respectively). The research showed significant differences in the content of macronutrients between extracted and unextracted leaves of moringa. The extracted leaves contained higher quantities of all the studied macroelements. Moringa oleifera leaves may be considered to be a good and safe source of Fe, Zn and Cu. No Ni or Cd was found in the leaves of moringa.
Źródło:
Journal of Elementology; 2017, 22, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Nutritional quality and safety of moringa (Moringa oleifera Lam., 1785) leaves as an alternative source of protein and minerals
Autorzy:
Biel, W.
Jaroszewska, A.
Łysoń, E.
Powiązania:
https://bibliotekanauki.pl/articles/1190222.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
chemical composition
Moringa oleifera Lam.
macroelements
microelements
Opis:
Dry matter, crude protein, crude fat, crude ash, crude fibre and elements (phosphorus, potassium, sodium, calcium, magnesium, zinc, iron, manganese, lead, chromium, molybdenum, cadmium, cobalt, nickel and copper) were determined in extracted and unextracted Moringa oleifera leaves. The leaves were ground in a laboratory grinder (unextracted leaves) and a portion was subjected to continuous comprehensive water extraction at 95-100°C (extracted leaves). Next, densification was carried out in a rotary evaporator, where the material was dried natively in vacuum. The chemical content of the samples was analysed according to standard methods. The concentration of P was determined by the colorimetric method. An Atomic Absorption Spectrometer was used to determine K, Na and Ca by emission flame spectroscopy, and Mg, Zn, Fe, Mn, Pb, Cr, Mo, Cd, Co, Ni and Cu by absorption flame spectroscopy. The nutritional value of herbs depends on the chemical composition of dry mass, especially the content of crude protein, mineral components and fibre fractions. The crude protein content of the extracted and unextracted leaves was 13.6 and 31.6% dry matter (d. m.), respectively. No crude fibre was found in the moringa leaf extract. Dried leaves contained 8% d. m. of crude fibre. Concentrations of crude fat in unextracted leaves implicated that they had five-fold more lipids than extracted from leaves. Total carbohydrates appeared to be the main component of dry mass. More total carbohydrates were found in the extract than in dried leaves (71 and 50% d. m., respectively). The research showed significant differences in the content of macronutrients between extracted and unextracted leaves of moringa. The extracted leaves contained higher quantities of all the studied macroelements. Moringa oleifera leaves may be considered to be a good and safe source of Fe, Zn and Cu. No Ni or Cd was found in the leaves of moringa.
Źródło:
Journal of Elementology; 2017, 22, 2; 569-579
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Heme iron in meat as the main source of iron in the human diet
Autorzy:
Buzala, M.
Slomka, A.
Janicki, B.
Powiązania:
https://bibliotekanauki.pl/articles/962737.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
heme iron
iron
meat
iron source
human diet
human nutrition
Opis:
Iron is a trace element involved in many cardinal metabolic processes of almost all living organisms. It is well known that iron participates in oxygen transport as well as it is a cofactor in many fundamental enzymatic and nonenzymatic processes. Accordingly, disturbances of iron homeostasis can cause serious clinical consequences. In humans, dietary iron can enter the body in two main forms: heme and nonheme. The former is a component of many hemoproteins (including myoglobin, hemoglobin, cytochromes b and c) and is easily absorbed in the duodenal enterocytes. Red meat is an excellent source of heme iron, while the less bioavailable nonheme form is found in large amounts in milk products and vegetables. For this reason, consumers of meat have a better iron status than vegetarians and vegans. The aim of this paper was to discuss the role of heme iron in the human diet. Heme iron found in muscle protein should be supplied to humans to prevent iron deficiency, which can lead to anemia. It is easily absorbed by the human body and its main source is red meat. In addition, heme iron, which is mainly found in myoglobin in meat, contributes to the desirable bright red color and to the most undesirable brown color of meat. Both heme and nonheme iron are catalysts of lipid oxidation in meat. This process lowers the nutritive value through oxidation of polyunsaturated fatty acids, which produces an undesirable flavor and aroma. The present review is focused on the role of heme iron, which is mainly found in meat and is the principal source of iron in the human diet.
Źródło:
Journal of Elementology; 2016, 21, 1
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Heme iron in meat as the main source of iron in the human diet
Autorzy:
Buzala, M.
Slomka, A.
Janicki, B.
Powiązania:
https://bibliotekanauki.pl/articles/1189787.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
heme iron
iron
meat
iron source
human diet
human nutrition
Opis:
Iron is a trace element involved in many cardinal metabolic processes of almost all living organisms. It is well known that iron participates in oxygen transport as well as it is a cofactor in many fundamental enzymatic and nonenzymatic processes. Accordingly, disturbances of iron homeostasis can cause serious clinical consequences. In humans, dietary iron can enter the body in two main forms: heme and nonheme. The former is a component of many hemoproteins (including myoglobin, hemoglobin, cytochromes b and c) and is easily absorbed in the duodenal enterocytes. Red meat is an excellent source of heme iron, while the less bioavailable nonheme form is found in large amounts in milk products and vegetables. For this reason, consumers of meat have a better iron status than vegetarians and vegans. The aim of this paper was to discuss the role of heme iron in the human diet. Heme iron found in muscle protein should be supplied to humans to prevent iron deficiency, which can lead to anemia. It is easily absorbed by the human body and its main source is red meat. In addition, heme iron, which is mainly found in myoglobin in meat, contributes to the desirable bright red color and to the most undesirable brown color of meat. Both heme and nonheme iron are catalysts of lipid oxidation in meat. This process lowers the nutritive value through oxidation of polyunsaturated fatty acids, which produces an undesirable flavor and aroma. The present review is focused on the role of heme iron, which is mainly found in meat and is the principal source of iron in the human diet.
Źródło:
Journal of Elementology; 2016, 21, 1; 303-314
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
As and Pb and their potential source in the hair of residents of Cracow
Autorzy:
Kicińska, A.
Jelonek-Waliszewska, A.
Powiązania:
https://bibliotekanauki.pl/articles/961412.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
The hair content of arsenic and lead of residents of Cracow, an agglomeration with nearly one-million population, was determined and compared to those of inhabitants of Lubasz (a village with around 3,200 population in central Poland). The sample material (composed of scalp hair samples) was collected in July and August of 2014. The residents who agreed to participate in the test had to be over eighteen years old and in the case of Cracow have been living there for at least two years. The maximum values reached 0.278 mg kg-1 arsenic and 31.7 mg kg-1 lead, and those of lead were determined in the samples collected in Lubasz. The highest mean content of arsenic (0.077 mg kg-1) was obtained for residents of Dębniki, a district of Cracow. The impact of the quality of the environment in which the tested persons lived as well as other selected factors that can affect their hair arsenic and lead content (for example: gender, age, state of health, work place, type of food, smoking, drinking) was assessed. The results have confirmed the general knowledge that a proper diet and a clean, unaffected environment are basic factors minimizing the adverse impact of arsenic and lead on human beings. The factors whose influence on the hair content of arsenic and lead were considered are: the place of residence, occupational exposure, sex, age, diet, alcohol consumption and hair colour. Due to the small number of samples that have been examined this is a pilot study.
Źródło:
Journal of Elementology; 2017, 22, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
As and Pb and their potential source in the hair of residents of Cracow
Autorzy:
Kicińska, A.
Jelonek-Waliszewska, A.
Powiązania:
https://bibliotekanauki.pl/articles/1190158.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
environmental contamination
potential harmful elements
factors
Opis:
The hair content of arsenic and lead of residents of Cracow, an agglomeration with nearly one -million population, was determined and compared to those of inhabitants of Lubasz (a village with around 3,200 population in central Poland). The sample material (composed of scalp hair samples) was collected in July and August of 2014. The residents who agreed to participate in the test had to be over eighteen years old and in the case of Cracow have been living there for at least two years. The maximum values reached 0.278 mg kg-1 arsenic and 31.7 mg kg-1 lead, and those of lead were determined in the samples collected in Lubasz. The highest mean content of arsenic (0.077 mg kg-1) was obtained for residents of Dębniki, a district of Cracow. The impact of the quality of the environment in which the tested persons lived as well as other selected factors that can affect their hair arsenic and lead content (for example: gender, age, state of health, work place, type of food, smoking, drinking) was assessed. The results have confirmed the general knowledge that a proper diet and a clean, unaffected environment are basic factors minimizing the adverse impact of arsenic and lead on human beings. The factors whose influence on the hair content of arsenic and lead were considered are: the place of residence, occupational exposure, sex, age, diet, alcohol consumption and hair colour. Due to the small number of samples that have been examined this is a pilot study.
Źródło:
Journal of Elementology; 2017, 22, 2; 517-528
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The impact of nickel on human health
Wplyw niklu na zdrowie czlowieka
Autorzy:
Duda-Chodak, A
Blaszczyk, U.
Powiązania:
https://bibliotekanauki.pl/articles/15851.pdf
Data publikacji:
2008
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
human health
nickel
nickel source
nickel exposure
toxicity
carcinogenesis
occupational exposure
drinking water
food
health impact
Opis:
In 2008, nickel received the shameful name of the “Allergen of the Year.” According to dermatologists the frequency of nickel allergies is still growing, and it cannot be explained only by fashionable piercing and nickel devices used in medicine (like coronary stents). Occupational exposure of several million workers worldwide has been shown to give rise to elevated levels of nickel in blood, urine and body tissues. In these cases, workers are exposed to airborne fumes and dusts containing nickel and its compounds and therefore inhalation is the main route of uptake. Nonoccupational sources of nickel exposure for the general population include mainly drinking water and food. Recently, tests of kitchen kettles showed substantial leaching of nickel into drinking water when boiled in kettles with exposed nickel-plated elements. Three types of adverse health impacts as a result of exposure to nickel are discussed in the text. Acute health effects generally result from short-term exposure to high concentrations of pollutants. Chronic noncancer health effects may result from long-term exposure to relatively low concentrations of pollutants. Inhalation of nickel also can cause cancer of the lungs, nose and sinuses. Cancers of the throat and stomach have also been attributed to inhalation of nickel. However, the exact mechanism by which nickel causes cancer is still questionable and needs further investigation. The most popular hypotheses to explain this phenomenon are presented in the text.
W 2008 nikiel zyskał niechlubne miano „alergenu roku”. Według dermatologów, wciąż rosnąca częstość alergii na nikiel nie może być tłumaczona jedynie modą na przekłuwanie ciała lub zwiększone zastosowanie w medycynie urządzeń zawierających nikiel (np. stenty naczyń wieńcowych). Wykazano, że kilka milionów robotników na całym świecie narażonych zawodowo na nikiel i jego związki, ma podwyższony poziom tego pierwiastka we krwi, moczu i tkankach organizmu. W tych przypadkach pracownicy są wystawieni na opary i pyły zawierające nikiel, a zatem głównym sposobem pobierania tego pierwiastka jest inhalacja. Dla większości populacji źródła niklu stanowią jednak woda pitna i żywność. Niedawno w testach czajników kuchennych z odsłoniętymi elementami grzewczymi, wykonanymi ze stopów niklu wykazano uwalnianie znacznych ilości niklu do wody pitnej. W pracy omówiono trzy główne typy szkodliwego dla zdrowia wpływu ekspozycji na nikiel. Ostre zatrucia, jako wynik krótkoterminowej ekspozycji na wysokie stężenia polutantów, chroniczne nienowotworowe efekty powstające na skutek długotrwałej ekspozycji na stosunkowo niskie dawki oraz nowotwory płuc, nosa i zatok spowodowane inhalacją powietrza zanieczyszczonego niklem. Również rak gardła i żołądka przypisuje się wdychaniu związków niklu. Dokładny mechanizm kancerogenezy wywołanej przez nikiel pozostaje niejasny i wymaga dalszych badań. W pracy omówiono najbardziej popularne hipotezy wyjaśniające to zjawisko.
Źródło:
Journal of Elementology; 2008, 13, 4; 685-693
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 16

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies