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Tytuł:
Assessment of construction workers’ hydration status using urine specific gravity
Autorzy:
Montazer, Saideh
Farshad, Ali A.
Monazzam, Mohammad R.
Eyvazlou, Meysam
Yaraghi, Ali A.
Mirkazemi, Roksana
Tematy:
thermal stress
dehydration
USG
TWL
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Wydawca:
Instytut Medycyny Pracy im. prof. dra Jerzego Nofera w Łodzi
Powiązania:
https://bibliotekanauki.pl/articles/2179079.pdf  Link otwiera się w nowym oknie
Opis:
Objectives: The study objective was to assess hydration status by measuring USG among construction workers in Iran. Materials and Methods: The study design was comparative and experimental. Sixty participants were randomly selected from the construction workers from a construction campus with a similar type of work, climate and diet and formed 2 groups (individuals exposed to the sun and non-exposed individuals). TWL and USG were measured in both groups on 2 consequent days, at the beginning, mid and end of the work shift. Results: USG test showed that mean USG was 1.0213±0.0054 in the control group and in the exposed group, where it was significantly higher, it amounted to 1.026±0.005. In the exposed group, 38% of workers had a USG level between 1.026-1.030, representing a higher risk of heat illness and impaired performance and 12.72% had a USG level above 1.030 representing a clinically dehydrated status, while this proportion in the control group was 15.2% and 0.58%, respectively. The mean TWL index measure was 215.8±5.2 W/m² for the control group and 144±9.8 W/m² for the exposed group, where, again, it was significantly higher. The Pearson correlation measure showed a significant correlation between USG and TWL. Conclusions: Strong correlation between TWL, as an indicator of thermal stress and USG shows that USG can be considered as a predictor of thermal stress. The difference between USG among the exposed and non-exposed workers and the increase in USG during midday work show the sensitivity of this measure in different thermal and climatic conditions, whereas, the high level of dehydration among workers despite acceptable TWL level, shows that heat stress management without considering the real hydration status of workers, is insufficient.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effects of acid leaching on halloysite
Autorzy:
Saklar, S.
Yorukoglu, A.
Tematy:
halloysite
kaolin
leaching
dehydration
characterization
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Wydawca:
Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
Powiązania:
https://bibliotekanauki.pl/articles/109697.pdf  Link otwiera się w nowym oknie
Opis:
A characteristic iron-containing halloysite sample from Turkey was subjected to acid leaching using organic and inorganic acids for removing iron impurities. The aim of this study was to compare the raw hydrated and dehydrated halloysites with the leached products. Hydrochloric acid and oxalic acid were chosen as leaching agents for the removal of iron impurities at 80 °C for 2.5 h. The physicochemical properties of the acid-treated halloysite were analyzed by XRF, XRD, FTIR, TGA, DTA, SEM, and TEM. The XRF results showed that the acid treatment caused the dissolution of minor amounts of Al3+ ions from the clay layer. The XRD results indicated that the crystalline structure was unchanged after the leaching. However, it was observed that the hydrated (1 nm) halloysite readily lost its interlayer water and was transformed to the dehydrated (0.7 nm) form. In addition, no visible effects of the acid treatment on the tubular structure of halloysite were detected in the SEM and TEM images. Typical pores of varying dimensions were observed in all of the samples regardless of their form or treatment. Furthermore, the TG-DTA and FTIR analysis results were similar for both the raw and the acid-treated samples.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pervaporative investigation of ethyl alcohol dehydration
Autorzy:
Gnus, Małgorzata
Dudek, Gabriela
Turczyn, Roman
Tórz, Artur
Łącka, Dorota
Konieczny, Krystyna
Łapkowski, Mieczysław
Tematy:
alginate
chitosan
crosslinking
dehydration
pervaporation
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Wydawca:
Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
Powiązania:
https://bibliotekanauki.pl/articles/1035004.pdf  Link otwiera się w nowym oknie
Opis:
Pervaporative separation properties of crosslinked chitosan and alginate membrane on ethanol-water mixture at room temperature was studied. The influence of crosslinking agents on the separation properties were discussed. Selected crosslinking agents were affected differently on used polymer matrices. The better separation properties were obtained for membranes crosslinked by phosphoric (V) acid. The highest pervaporation separation index (309.6 kg/m2·h) and separation factor (52.6) were obtained for phosphoric (V) acid crosslinked alginate membranes, however, the greatest total flux (12.4 kg/m2·h) obtained for phosphoric acid crosslinked chitosan membranes
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of pulsed electric field (PEF) on mass transfer and quality parameters of osmodehydrated fruits – a review
Wpływ pulsacyjnego pola elektrycznego (PEF) na wymianę masy i jakość owoców odwodnionych osmotycznie - przegląd badań
Autorzy:
Tylewicz, U.
Tematy:
fruit
quality
dehydration
osmotic dehydration
mass transfer
pulsed electrical field
food product
moisture
minimally processed product
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Wydawca:
Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu
Powiązania:
https://bibliotekanauki.pl/articles/5303.pdf  Link otwiera się w nowym oknie
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products
Autorzy:
Alshallash, Khalid S.
Shahat, Mohamed
Ibrahim, Mohamed I.
Hegazy, Ahmed I.
Hamdy, Ashraf E.
Elnaggar, Ibrahim A.
El-Wahed, Abd El-Wahed N. Abd
Taha, Ibrahim M.
Tematy:
mineral
fruit
processing
canning
dehydration
stewing
Pokaż więcej
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Powiązania:
https://bibliotekanauki.pl/articles/24201608.pdf  Link otwiera się w nowym oknie
Opis:
The goal of the current study was to determine the mineral content of different fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various types of processing were exposed to a degree of mineral loss, varying from very little to high reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca. On the other hand, apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam has higher amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than those retained in dehydrated whole apricot.
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-10 z 125

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