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做优秀传统文化的传承者

初中生 2024年第6期 50-53页

作者：朱刘晨丁瑶(指导) 曾周青彤罗翊菲(指导) 唐新如刘海霞(指导) 湖南株洲景炎初级中学不详湖南常德市第五中学湖南岳阳市第十六中学

A leaf dropped into the water and changed its flavor(风味).Then,tea was born.China is known for its long history of tea culture.Nowadays,Chinese people drink various types of tea every day because they believe that te... 详细信息

关键词： drink 传统文化的传承 every

Nutrient drink test: A promising new tool for irritable bowel syndrome diagnosis

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World Journal of Gastroenterology 2019年第7期25卷 837-847页

作者： Fermin Estremera-Arevalo Marta Barcelo Blanca Serrano Enrique Rey Department of Gastroenterology Complejo Hospitalario de Navarra Department of Gastroenterolgy Hospital Infanta Leonor Department of Digestive Diseases Hospital Clinico San Carlos Department of Digestive Diseases Hospital Clinico San Carlos and Complutense University

BACKGROUND Irritable bowel syndrome(IBS) is a highly prevalent condition. It is diagnosed on the basis of chronic symptoms after the clinical and/or investigative exclusion of organic diseases that can cause similar symptoms. There is no reproducible noninvasive test for the diagnosis of IBS, and this raises diagnostic uncertainty among physicians and hinders acceptance of the diagnosis by patients.Functional gastrointestinal(GI) syndromes often present with overlapping upper and lower GI tract symptoms, now believed to be generated by visceral hypersensitivity. This study examines the possibility that, in IBS, a nutrient drink test(NDT) provokes GI symptoms that allow a positive differentiation of these patients from healthy subjects.AIM To evaluate the NDT for the diagnosis of IBS.METHODS This prospective case-control study compared the effect of two different nutrient drinks on GI symptoms in 10 IBS patients(patients) and 10 healthy controls(controls). The 500 kcal high nutrient drink and the low nutrient 250 kcal drink were given in randomized order on separate days. Symptoms were assessed just before and at several time points after drink ingestion. Global dyspepsia and abdominal scores were derived from individual symptom data recorded by two questionnaires designed by our group, the upper and the general GI symptomquestionnaires, respectively. Psycho-social morbidity and quality of life were also formally assessed. The scores of patients and controls were compared using single factor analysis of variance test.RESULTS At baseline, IBS patients compared to controls had significantly higher levels of GI symptoms such as gastro-esophageal reflux(P = 0.05), abdominal pain(P =0.001), dyspepsia(P = 0.001), diarrhea(P = 0.001), and constipation(P = 0.001) as well as higher psycho-social morbidity and lower quality of life. The very low incidence of GI symptoms reported by control subjects did not differ significantly for the two test drinks. Compared with the low nutrient drink, IBS patients with the high nutrient

关键词： Irritable bowel syndrome Nutrient drink test Non-invasive Dyspepsia Screening

Quality property of beverage drink from Tiger nut milk, malted yellow maize blend

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Food Therapy and Health Care 2022年第2期4卷 31-36页

作者： Akama Friday Ogori Amove Julius Owoicho Martins Eche Department of Home Science and Management Faculty of AgricultureFederal UniversityGashua PMB1005Yobe stateNigeria Department of Food Science and Technology Federal University of AgricultureMakurdi PMB2373Benue StateNigeria.

Background:Beverage making is an effective method of product conversion of rhizomes and cereals particularly in the context of providing health/nutritional benefits.The Combination of Tiger nut and yellow maize to make a beverage drink would be promising.Therefore,Proximate,chemical,microbial and sensory qualities as influenced by blend variations was investigated.Methods:Tiger nut(Cyperus esculentus L.)and yellow maize(zea mays)were processed into fresh natural beverage drink.Tiger nut milk and malt extracted from malted yellow maize were blended at A(90%:10%),B(80%:20%),C(70%:30%),D(60%:40%)respectively and tiger nut milk(100%)was used as a control.Results:Proximate,chemical,microbial and sensory qualities revealed that protein,fiber,Titratable acidity ash and carbohydrate increased with increase in malt from yellow maize addition.Protein(2.20-6.34)%,Fibre(022-0.34)%,Ash(0.21-0.31)%,carbohydrate(2.21-13.58)%,Moisture(70.41-77.10)%,Fat(18.41-9.0)%values decreases with an increase in malted yellow maize addition.Result of the chemical analysis revealed that total solid(23.10-24.61),(2.81-5.91),Viscosity(68.01-92.01),pH(622-6.74)increased with increase in malted yellow maize addition while pH decrease with increase in malted yellow maize.Total viable count(8.0×10^(6)±7.1-1.0×10^(7)±7.1)and total fungi count(3.15×10^(6)±3.6-2×10^(3)±1.4)increased among sample A(100%Tiger nut milk:0%malted yellow maize)and E(60%Tiger nut milk:40%malted yellow maize),except sample B(90%Tiger nut milk:10%malted yellow maize)C(80%Tiger nut milk:20%malted yellow maize)and D(70%Tiger nut milk:30%malted yellow maize).Significant differences existed in sensory scores for flavor/aroma(7-5),texture(5-7),taste(4-7)and general acceptability of the products(5-8).Conclusion:Beverage drinks prepared from tiger nut milk and malted yellow maize can be used as a beverage food for both young and older persons due to the products high nutrient density.

关键词： tiger nut yellow maize malt beverage drink sensorial nutrients

Commercial Bakery, Fast-Food, and Soft drink Consumption and Quality of Life in the SUN Project

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Food and Nutrition Sciences 2014年第14期5卷 1299-1308页

作者： Cristina Ruano Patricia Henríquez Miguel Ruiz-Canela Miguel ángel Martínez-González Maira Bes-Rastrollo Almudena Sánchez-Villegas CiberObn Physiopathology of Obesity and Nutrition Institute of Health “Carlos III” Madrid Spain Department of Preventive Medicine and Public Health University of Navarra Pamplona Spain Nutrition Research Group Research Institute of Biomedical and Health Sciences University of Las Palmas de Gran Canaria Las Palmas de Gran Canaria Spain CiberObn Physiopathology of Obesity and Nutrition Institute of Health “Carlos III” Madrid Spain Nutrition Research Group Research Institute of Biomedical and Health Sciences University of Las Palmas de Gran Canaria Las Palmas de Gran Canaria Spain CiberObn Physiopathology of Obesity and Nutrition Institute of Health “Carlos III” Madrid Spain Department of Preventive Medicine and Public Health University of Navarra Pamplona Spain

Objective: Few studies have related nutritional factors with quality of life in healthy populations. Our aim was to analyze the relationship between commercial bakery, fast food or soft drinks consumption and mental and physical quality of life. Study Design: This analysis included 8335 participants from the 'Seguimiento Universidad de Navarra' (SUN) Project (a multipurpose, dynamic cohort). Methods: The consumption of commercial bakery, fast food and soft drinks was assessed through a validated food-frequency questionnaire at baseline. Quality of life was measured after 4 years of follow-up with the Short-Form 36 (SF-36) Health Survey. Generalized Linear Models were fit to assess the regression coefficients (b) and their 95% confidence intervals (95% CI) for the association between commercial bakery, fast food and soft drinks consumption and each domain and the two standardized measures of the SF-36. Results: As compared to the participants in the lowest quintile of consumption, those participants in the highest quintile of consumption of commercial bakery, fast food and soft drinks showed a score significantly lower (>2 points) for vitality (b = -2.14, 95% CI = -3.31 to -0.96), role emotional (b = -2.23, 95% CI = -4.33 to -0.13), and role physical (b = -2.31, 95% IC = -4.26 to -0.36) domains with statistically significant dose-response relationships (p for trend drinks at baseline was associated with worse scores on self-perceived quality of life. This association was stronger for the mental domains of the SF-36.

关键词： Commercial Bakery Fast-Food Soft drink Dynamic Cohort Epidemiology Quality of Life

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笑话

小学生导读 2024年第5期 27-27页

作者：千寻不详

A Useful Way (一个有效的方法)Father:Jack,why do you drink so much water?Jack:I have just had an apple,Dad.Father:What's that got to do with it?Jack:I forgot to wash the apple.爸爸:杰克,你干吗喝这么多水呀?杰克:我刚才... 详细信息

关键词： What apple drink

Can One drink Informal Water Alternatives Directly? Using Mobile Phone to Establish Trust in Quality

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Journal of Water Resource and Protection 2019年第10期11卷 1260-1277页

作者： Elisha Akech Ochungo Gilbert Ong’isa Ouma John Paul Odhiambo Obiero Nicodemus Abungu Odero Institute for Climate Change and Adaptation (ICCA) University of Nairobi Nairobi Kenya Department of Meteorology University of Nairobi Nairobi Kenya Department of Environmental and Biosytems Engineering School of Engineering University of Nairobi Nairobi Kenya Department of Electrical and Electronics Engineering Machakos University Machakos Kenya.

The informal water market in cities within the Global South is expanding, thanks to drought associated water shortage challenges and other socio-hydrological factors. A midst the growth is the inherent information signal asymmetry driven mainly by the vendors’ unwillingness to share the actual quality data of their source water with their customers. As a result a big mistrust environment has been created as currently;the customers have no mechanism to verify the water quality in real time. This paper aimed at developing an android application software system to fill the gap. The system is to operate the water vending business landscape as a trusted social network site (SNS) using handheld mobile phone devices. An Agile-Scrum methodology was utilized as it allows for quick changes to the system as necessary. An android platform was chosen as the initial Operating System (OS) to run the software system due to its faster global outreach capability. Specifically, Android Studio 3.4.2 IDE running on Windows 10 was deployed. And the primary languages used within the IDE were;Kotlin for the functionality and XML for the user interface (UI). Additionally, the Firebase SDK tools were used for cloud-based database functionality. The results of the prototype include;user side access and feedback exchanges, backend side supports and other added functionalities. The paper is of the strong view that since the system works on anytime-anywhere modality, then it is possible that one can drink the informal water directly. The system is recommended for full scale trial in the affected cities.

关键词： Signal Informal Water Quality Trust Android Application drink

Optimization of Determination of Sucralose in drink by HPLC

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Journal of Economic Science Research 2019年第3期2卷 50-54页

作者： Sang Li Xingrong Chen Guangdong Institute of Food Inspection(Guangdong Inspection Center of Wine) Guangzhou510435China

To optimize the method for determination of Sucralose in drink by high performance liquid chromatography(HPLC).Using HPLC with RID,operating conditions were C18 reversed phase chromatograph column,40:60=Methanol:0.125%K2HPO4 as mobil phase,measured at a flow rate of 0.8 mL/min.In the range of 20~400 mg L,with the concentration of Sucralose and corresponding peak area as standard,r=0.9999,it has good correlation,the recovery of sucralose is 94~108%.The lower limit of detection of Sucralose was 0.0024 g/kg.This method not only meets the requirements of national standards,but also fast,sensitive,and environmentally friendly,improves the detection efficiency and safety of the detection of sucralose in drink by high performance liquid chromatography.

关键词： drink Sucralose HPLC RID

Amount of Calcium Elution and Eroded Lesion Depth in Bovine Enamel Derived from Single Short Time Immersion in Carbonated Soft drink <i>in Vitro</i>

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Open Journal of Stomatology 2015年第3期5卷 80-86页

作者： Koji Watanabe Toshiko Tanaka Kenshi Maki Hideaki Nakashima Shigeru Watanabe Division of Pediatric Dentistry Department of Development and Fostering Meikai University School of Dentistry Saitama Japan Division of Surgery Department of Health Promotion Kyushu Dental University Fukuoka Japan Division of Developmental Stomatognathic Function Science Department of Health Promotion Kyushu Dental University Fukuoka Japan

Erosion is one of serious oral health problems among Japanese children. Some dentists argue that brushing just after food/drink intake induces enamel abrasion. Objectives of this study were to evaluate amount of calcium elution from bovine enamel due to single and short immersion into carbonated soft drink, to calculate depth of the eroded lesion, and to determine when to brush teeth after carbonated soft drink intake from the view point of preventing enamel abrasion. Four enamel specimens were made from each of eight bovine teeth. The specimens were covered by quick-cure resin except for enamel surfaces. The four specimens from each bovine tooth were classified into three, six, nine, and 12 minutes immersion (IM3, IM6, IM9, and IM12) groups and immersed separately in five mL of carbonated soft drink. After the immersion, the calcium concentration of the original drink and the drink samples were evaluated using atomic absorption spectrophotometry. The dimension of each enamel specimen was calculated using a planimeter. The amount of eluted calcium per unit area of the enamel specimen into each drink sample was obtained. The depth of the demineralized lesion was obtained by dividing the amount of calcium elution per unit area by the concentration of calcium in enamel and the specific gravity of enamel. The lesion depth of the IM3 group was significantly lower than those in the IM6, IM9, and IM12 groups. The mean lesion depth in the IM12 group which showed the deepest lesion depth was 0.21 μm. As conclusions, the erosive lesion depth due to intake of carbonated soft drink was much shallower than remineralized enamel surface of a white spot lesion which can be repaired in plaque fluid in a short time, suggesting such erosion hardly causes tooth wear, hence it was suggested that brushing teeth just after the intake was recommended.

关键词： Erosion Bovine Enamel Carbonated Soft drink Calcium

Choking due to fruit drink aspiration

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Forensic Medicine and Anatomy Research 2013年第1期1卷 1-3页

作者： Luv Sharma Basant Lal Sirohiwal Pramod Kumar Paliwal Department of Forensic Medicine University of Health Sciences Rohtak India

A case of a fatal foreign material aspiration is presented in the following paper. During the autopsy, an orange colored mucus plug was noted in the trachea, which was completely occluding the lumen from mid-level downwards causing a lethal respiratory insufficiency. The bio-chemical and chemical analysis was positive for fructose;there was history of intake of a mango fruit drink just before induction for surgery. The anatomo-pathological exam of the lungs showed the signs of acute asphyxia (Microscopic examinations revealed atelectasia, emphysema, eosinophilic exudate and empty spaces).This case represents a rare lethal event related to the aspiration of a fruit drink in a child just prior to induction.

关键词： Lethal Asphyxia Complete Laryngeal Obstruction Choking Fruit drink