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 "bakers" wg kryterium: Temat

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-7 z 7
    Tytuł:
    Pulmonary function impairment and airway allergy among workers in traditional bakeries
    Autorzy:
    Fahim, Ayman E.
    El-Prince, Mahmoud
    Powiązania:
    https://bibliotekanauki.pl/articles/2179769.pdf
    Data publikacji:
    2013-04-01
    Wydawca:
    Instytut Medycyny Pracy im. prof. dra Jerzego Nofera w Łodzi
    Tematy:
    pulmonary function
    allergic sensitization
    bakers
    Opis:
    Objectives: To assess the effect of exposure to flour dust on pulmonary function tests, prevalence of symptoms (respiratory, allergic/irritating) and parameters of allergic sensitization in terms of skin prick test, and bronchial hyper-responsiveness. Material and Methods: 43 bakers (with at least 2 years of occupational exposure) working at different bakeries in Ismailia city, Egypt; and 64 control subjects of comparable socio demographic characteristics were compared. All participants were subjected to an interview questionnaire, clinical chest examination, skin prick test, bronchial hyper-responsiveness test and measurements of pulmonary function parameters. Results: All respiratory and allergic symptoms were more prevalent among bakers compared to the control group, with the highest odds ratio for allergic symptoms (OR = 6.9; p < 0.0001) and dyspnea (OR = 6.3; p = 0.0004). Bakers had a higher percentage of SPT positive results with statistically significant difference between the two groups (p < 0.0001). Bakers had lower observed values compared to the control group with statistically significant difference for FVC, FEV₁/FVC ratio, $ \text{FEF}_\text{75%} $, and $ \text{FEF}_\text{25-75%} $ parameters. Conclusion: The present study suggested that occupational exposure to flour dust may affect respiratory irritation and sensitization, and reduce the pulmonary function tests such as FVC, FEV₁, and FEV₁/FVC ratio and $ \text{FEF}_\text{25-75%} $.
    Źródło:
    International Journal of Occupational Medicine and Environmental Health; 2013, 26, 2; 214-219
    1232-1087
    1896-494X
    Pojawia się w:
    International Journal of Occupational Medicine and Environmental Health
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions
    Autorzy:
    Major-Godlewska, M.
    Bitenc, M.
    Karcz, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/780053.pdf
    Data publikacji:
    2015
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    rheological properties
    baker’s yeast suspension
    Opis:
    The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted for different time periods (from 1 h up to 144 h) at given fluid temperature. On the basis of the obtained data, rheological characteristics of the aqueous solution of baker’s yeast suspensions without and with nutrients of different sucrose or honey concentration were identified and mathematically described.
    Źródło:
    Polish Journal of Chemical Technology; 2015, 17, 3; 110-117
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physiological and biochemical parameters among a population of bakers exposed to environmental heat
    Autorzy:
    Al-Otaibi, Sultan T.
    Powiązania:
    https://bibliotekanauki.pl/articles/2084914.pdf
    Data publikacji:
    2022-06-08
    Wydawca:
    Instytut Medycyny Pracy im. prof. dra Jerzego Nofera w Łodzi
    Tematy:
    physiological
    parameters
    heart rate
    biochemical
    bakers
    heat
    Opis:
    ObjectivesThe aim of this study was to determine the physiological and biochemical changes among bakers, induced by heat exposure at the workplace.Material and MethodsInformation was collected by means of a self-administered questionnaire. Vital signs were measured and recorded by a trained nurse before and after each work shift. A venous blood sample was drawn at the end of each work shift. The mean wet-bulb globe temperature (WBGT) index in the bakeries and offices was measured.ResultsThis was a cross-sectional study involving 137 bakers working in 20 bakeries, and 107 control subjects comparable in terms of age, race, marital status, years of service, income, and cigarette smoking. There was a significant weight loss and increase in the respiratory rate, the heart rate, and oral body temperature among the bakers compared to the control group. Sodium levels were significantly lower, while blood urea nitrogen levels were significantly higher, among the bakers than in the control group. There were unfavorably hot working conditions in the bakeries: the WBGT index in the bakeries was 37.4°C while the average WBGT for the offices was 25.5°C.ConclusionsThe changes in the physiological and biochemical parameters among the bakers were found to be associated with exposure to high environmental heat in the bakeries, as judged by the WBGT index. Preventive measures should be aimed at reducing the adverse effects of heat exposure among bakers and should be directed towards the man-machine-environment triad.
    Źródło:
    International Journal of Occupational Medicine and Environmental Health; 2022, 35, 3; 265-272
    1232-1087
    1896-494X
    Pojawia się w:
    International Journal of Occupational Medicine and Environmental Health
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of temperature, concentration of alcohols and time on baker’s yeast permeabilization process
    Autorzy:
    Trawczyńska, I.
    Miłek, J.
    Kwiatkowska-Marks, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/297951.pdf
    Data publikacji:
    2018
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie
    Tematy:
    permeabilization
    baker’s yeast
    biocatalyst
    response surface methodology
    Opis:
    Baker’s yeast beyond the traditional use in the food industry may be used to carry out biotransformations. The effectiveness of yeast as biocatalysts is based on the presence of large amounts of intracellular enzymes, whose efficiency can be repeatedly increased by permeabilization. It is the process of increasing the permeability of cell walls and membranes in order to facilitate reagents access to the intracellular enzyme. Alcohols permeabilization process allows for approx. 50-fold increase in catalase activity of baker’s yeast. In this paper, the influence of physical and chemical parameters on the effectiveness of permeabilization of baker’s yeast cells using alcohols was analyzed. Research has shown that with increasing temperature of permeabilization process better results are achieved using a lower alcohol concentration. Based on presented response surface graphs, we can also indicate a negligible impact of duration time on the process efficiency.
    Źródło:
    Technical Sciences / University of Warmia and Mazury in Olsztyn; 2018, 21(3); 195-206
    1505-4675
    2083-4527
    Pojawia się w:
    Technical Sciences / University of Warmia and Mazury in Olsztyn
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Immobilization of permeabilized cells of baker’s yeast for decomposition of H2O2 by catalase
    Autorzy:
    Trawczyńska, Ilona
    Powiązania:
    https://bibliotekanauki.pl/articles/778357.pdf
    Data publikacji:
    2019
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    cell permeabilization
    baker’s yeast
    hydrogen peroxide
    immobilization
    biocatalyst
    Opis:
    Permeabilization is one of the effective tools, used to increase the accessibility of intracellular enzymes. Immobilization is one of the best approaches to reuse the enzyme. Present investigation use both techniques to obtain a biocatalyst with high catalase activity. At the beginning the isopropyl alcohol was used to permeabilize cells of baker’s yeast in order to maximize the catalase activity within the treated cells. Afterwards the permeabilized cells were immobilized in calcium alginate beads and this biocatalyst was used for the degradation of hydrogen peroxide to oxygen and water. The optimal sodium alginate concentration and cell mass concentration for immobilization process were determined. The temperature and pH for maximum decomposition of hydrogen peroxide were assigned and are 20°C and 7 respectively. Prepared biocatalyst allowed 3.35-times faster decomposition as compared to alginate beads with non permeabilized cells. The immobilized biocatalyst lost ca. 30% activity after ten cycles of repeated use in batch operations. Each cycles duration was 10 minutes. Permeabilization and subsequent immobilization of the yeast cells allowed them to be transformed into biocatalysts with an enhanced catalase activity, which can be successfully used to decompose hydrogen peroxide.
    Źródło:
    Polish Journal of Chemical Technology; 2019, 21, 2; 59-63
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Ultrasonic treatment of baker’s yeast effluent using SnO2/TiO2 composite
    Autorzy:
    Ildirar, D.
    Findik, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/778985.pdf
    Data publikacji:
    2017
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Baker’s yeast effluent
    COD
    decolorization
    sonolysis
    ultrasonic irradiation
    Opis:
    In this study, ultrasonic treatment of baker’s yeast effluent was investigated in an ultrasonic homogenizer emitting waves at 20 kHz. The SnO2 /TiO2  composites were used as a sonocatalyst to assist the sonication process. Decolorization and chemical oxygen demand (COD) removal of baker’s yeast effluent with ultrasonic irradiation was examined. The effect of the composite preparation method, the molar ratio of SnO2 /TiO2  mixing time while the composite was prepared, the calcination temperature and time, the catalyst amount were investigated. The decolorization was higher at a 4:1 molar ratio of the SnO2 /TiO2  composite prepared by using an ultrasonic probe and 6 min ultrasonic irradiation time. The decolorization increased, with an increase in the calcination temperature. The optimum calcination time was 60 min and catalyst amount was 0.2 g/l. According to the results, decolorization rate was 26.63% using this composite. There was no COD removal at the studied conditions.
    Źródło:
    Polish Journal of Chemical Technology; 2017, 19, 2; 26-32
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Trafność diagnostyczna oznaczeń alergenowo swoistych przeciwciał IgE w zawodowej alergii dróg oddechowych na czynniki o dużej masie cząsteczkowej
    Diagnostic accuracy of specific IgE antibodies measurements in occupational airway allergy to high molecular weight agents
    Autorzy:
    Zgorzelska-Kowalik, Joanna
    Walusiak-Skorupa, Jolanta
    Nowakowska-Świrta, Ewa
    Wiszniewska, Marta
    Powiązania:
    https://bibliotekanauki.pl/articles/2164218.pdf
    Data publikacji:
    2017-02-28
    Wydawca:
    Instytut Medycyny Pracy im. prof. dra Jerzego Nofera w Łodzi
    Tematy:
    diagnostyka
    alergia zawodowa
    alergenowo swoiste przeciwciała IgE
    rolnicy
    piekarze
    alergia dróg oddechowych
    diagnostics
    occupational allergy
    serum specific IgE antibodies
    farmers
    bakers
    airway allergy
    Opis:
    Wstęp Test swoistej prowokacji wziewnej – metoda referencyjna w diagnostyce alergii zawodowej – u niektórych chorych nie może być przeprowadzony z powodu przeciwwskazań zdrowotnych. Ponieważ ustalenie rzeczywistej przydatności innych testów jest niezwykle ważne, podjęto badanie, którego celem było określenie trafności i przydatności diagnostycznej dostępnych komercyjnie odczynników do oznaczania alergenowo swoistych przeciwciał immunoglobuliny E (asIgE) w surowicy w diagnostyce IgE-zależnej alergii dróg oddechowych na najczęstsze alergeny pochodzenia roślinnego. Materiał i metody Badaniem objęto grupę 141 pacjentów – 110 piekarzy i 31 rolników – z podejrzeniem zawodowej alergii dróg oddechowych. U wszystkich badanych oznaczono asIgE dla alergenów zawodowych w surowicy odczynnikami firm Phadia i Allergopharma: u piekarzy dla mieszaniny mąk i α-amylazy, u rolników dla alergenów naskórka krowy, naskórka świni i mieszaniny piór. Metodę referencyjną do oceny powyższych testów diagnostycznych stanowił wykonany u wszystkich badanych test swoistej prowokacji wziewnej z alergenami z miejsca pracy. Wyniki Najwyższą czułością charakteryzowały się oznaczenia asIgE dla alergenów mąk (Phadia – 95,6% i Allergopharma – 88,3%), przy stosunkowo niskiej swoistości (Phadia – 47,8% i Allergopharma – 25%). Rozbieżności między wynikami uzyskanymi przy użyciu zestawów Phadia vs Allergopharma dotyczyły oznaczeń asIgE zarówno dla pojedynczych alergenów (k87, e4, e83), jak i mieszanin alergenów (fx901, fx20, ex71). Wnioski Oznaczanie asIgE w surowicy nie charakteryzuje się wystarczającą czułością, swoistością i wartością predykcyjną, żeby zastąpić test swoistej prowokacji wziewnej w diagnostyce zawodowej alergii dróg oddechowych. Med. Pr. 2017;68(1):31–43
    Background The performance of specific inhalation challenge test (SICT) – reference method in diagnostics of occupational allergy – has some limitations due to health status of a particular patient. Therefore, it is extremely important to identify usefulness of other tests, and the evaluation of diagnostic accuracy of commercially available serum specific immunoglobulin E (sIgE) kits to the most common high molecular weight agents has been launched. Material and Methods The study group comprised 141 subjects – 110 bakers and 31 farmers – with suspicion of occupational airway allergy. All patients underwent evaluation of serum sIgE to occupational allergens with the use of Phadia and Allergopharma kits: in bakers to flour mix and α-amylase, in farmers to epithelium of cow, pig and feathers. Specific inhalation challenge test with workplace allergens performed in all subjects was a reference method for further analysis. Results Serum specific IgE to flour mix had the highest sensitivity (Phadia – 95.6%, Allergopharma – 88.3%), while its specificity was relatively low (Phadia – 47.8%, Allergopharma – 25%). There were numerous discrepancies between the results of sIgE estimation for particular single allergens (k87, e4, e83), as well as for their mixtures (fx901, fx20, ex71), performed with the kits of both companies (Phadia vs. Allergopharma). Conclusions Evaluation of serum specific IgE is characterized by inadequate sensitivity, specificity and predictive value to take the place of specific inhalation challenge test in diagnostics of occupational respiratory allergy. Med Pr 2017;68(1):31–43
    Źródło:
    Medycyna Pracy; 2017, 68, 1; 31-43
    0465-5893
    2353-1339
    Pojawia się w:
    Medycyna Pracy
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-7 z 7

      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