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    Tytuł:
    Antibacterial activity of iron oxide nanoparticles synthesized by co-precipitation technology against Bacillus cereus and Klebsiella pneumoniae
    Autorzy:
    Ansari, S. A.
    Oves, M.
    Satar, R.
    Khan, A.
    Ahmad, S. I.
    Jafri, M. A.
    Zaidi, S. K.
    Algahtani, M. H.
    Powiązania:
    https://bibliotekanauki.pl/articles/778380.pdf
    Data publikacji:
    2017
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    antibacterial activity
    co-precipitation
    iron oxide nanoparticles
    Klebsiella pneumoniae
    physico-chemical characterization
    Opis:
    The present study investigates the synthesis and characterization of iron oxide nanoparticles (Fe3 O4 -NPs) for their antibacterial potential against Bacillus cereus and Klebsiella pneumonia by modified disc diffusion and broth agar dilution methods. DLS and XRD results revealed the average size of synthesized Fe3 O4 -NPs as 24 nm while XPS measurement exhibited the spin-orbit peak of Fe 2p3/2 binding energy at 511 eV. Fe3 O4 -NPs inhibited the growth of K. pneumoniae and B. cereus in both liquid and soild agar media, and displayed 26 mm and 22 mm zone of inhibitions, respectively. MIC of Fe3 O4 -NPs was found to be 5 μg/mL against these strains. However, MBC for these strains was observed at 40 μg/mL concentration of Fe3 O4 -NPs for exhibiting 40–50% loss in viable bacterial cells and 80 μg/mL concentration of Fe3 O4 -NPs acted as bactericidal for causing 90–99% loss in viability. Hence, these nanoparticles can be explored for their additional antimicrobial and biomedical applications.
    Źródło:
    Polish Journal of Chemical Technology; 2017, 19, 4; 110-115
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Supply of energy and selected nutrients in meals consumed by Moroccan students at home and on a university campus
    Autorzy:
    Elarbaoui, M.
    Jafri, A.
    Makhlouki, H.
    Ellahi, B.
    Derouiche, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/28765570.pdf
    Data publikacji:
    2022
    Wydawca:
    Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
    Opis:
    Background. Student life is often accompanied by changes in eating behavior. Adopting a balanced and varied diet and healthy eating habits can promote the health, growth and intellectual development of young people at different stages of life. According to the WHO, a healthy diet helps protect against all forms of malnutrition, as well as against noncommunicable diseases. The nutritional and energy intake must follow nutritional norms, for example energy intake must be adapted to expenditure. To avoid excessive weight gain, fat should not exceed 30% of total energy intake Objective. The goal of this study was to compare energy consumption, macronutrients and selected minerals in food rations consumed by students at university campus and at home. Materials and Method. The subjects were chosen at random from among volunteer students from Hassan II University in Casablanca. A sample of 130 students (54 women and 76 men) aged 18 to 25, participated in this study. Anthropometric measurements were performed to assess general characteristics, and records of one-day food intakes at university and at the parental home were performed by 24-hour food diary, and as well as conducting face-to-face. Variables were expressed as mean ± standard deviation (SD). The Kolmogorov–Smirnov test was used to check the normality of data. Results. In accordance with the body mass index classifications, 69.5% of male university students and 77.7% of female were in normal weight categories. The overweight classes were 25.1% and 5.6%, respectively, for men and women. Assessment of the energy and nutritional intakes of university and home meals shows that students consume more calories, protein, carbohydrates, sodium, potassium, and iodine at home than at university, but these contributions remain insufficient in relation to the RDAs. Students consume more fat, especially saturated fatty acids, at university than at home. More than half of students exceed the recommended daily recommendations for saturated fatty acids. Conclusion. These results indicate that a university students’ diet is influenced by their behaviors, attitudes, and knowledge. Hence the importance of nutrition education, based on what foods to consume rather than what foods to avoid, a societal issue that requires a multidisciplinary, multisectoral and culturally appropriate approach.
    Źródło:
    Roczniki Państwowego Zakładu Higieny; 2022, 73, 3; 285-291
    0035-7715
    Pojawia się w:
    Roczniki Państwowego Zakładu Higieny
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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