A three-phase epidemiological study of short and long sleepers in a middle-aged Chinese population: prevalence and characteristics

Epidemiological studies of short and long sleepers have not been conducted previously. We collected socioeconomic, psychological, and polysomnographic characteristics of 6501 parents (3252 men and 3249 women) of 4036 primary school children in Guangzhou city. The study data were collected in three phases. The overall prevalence of short (5 h or less) and long (10 h or more) sleep duration was 0.52 and 0.64%, respectively. Long sleepers had higher Eysenck Personality Questionnaire neuroticism scores [odds ratio (OR)=1.224, 95% confidence interval (CI)=1.047-1.409] and lower education levels (OR=0.740, 95%CI=0.631-0.849) than short sleepers. In the polysomnographic assessment, short, long, and normal sleepers (7-8 h) shared similar durations of Stage 3 sleep (short=25.7±10.7, long=20.3±7.9, and normal=28.0±12.8 min, F=1.402, P=0.181). In daytime multiple sleep latency tests, short sleepers (10/19, 52.6%) were more prone to have a short sleep latency (≤8 min) than long sleepers (2/23, 8.7%). In addition to different sleep durations, neuroticism might also contribute to differences between short and long sleepers in social achievements. Stage 3 sleep might be essential for humans. The short sleep latency (≤8 min) of short sleepers in multiple sleep latency tests should be interpreted cautiously, since it was of the same severity as required for a diagnosis of narcolepsy or idiopathic hypersomnia.

Influence of population and exercise protocol characteristics on hemodynamic determinants of post-aerobic exercise hypotension

Due to differences in study populations and protocols, the hemodynamic determinants of post-aerobic exercise hypotension (PAEH) are controversial. This review analyzed the factors that might influence PAEH hemodynamic determinants, through a search on PubMed using the following key words: “postexercise” or “post-exercise” combined with “hypotension”, “blood pressure”, “cardiac output”, and “peripheral vascular resistance”, and “aerobic exercise” combined only with “blood pressure”. Forty-seven studies were selected, and the following characteristics were analyzed: age, gender, training status, body mass index status, blood pressure status, exercise intensity, duration and mode (continuous or interval), time of day, and recovery position. Data analysis showed that 1) most postexercise hypotension cases are due to a reduction in systemic vascular resistance; 2) age, body mass index, and blood pressure status influence postexercise hemodynamics, favoring cardiac output decrease in elderly, overweight, and hypertensive subjects; 3) gender and training status do not have an isolated influence; 4) exercise duration, intensity, and mode also do not affect postexercise hemodynamics; 5) time of day might have an influence, but more data are needed; and 6) recovery in the supine position facilitates systemic vascular resistance decrease. In conclusion, many factors may influence postexercise hypotension hemodynamics, and future studies should directly address these specific influences because different combinations may explain the observed variability in postexercise hemodynamic studies.

Resistência de quatro genótipos de amendoim à produção de aflatoxina B1 após inoculação com Aspergillus flavus Link

Avaliou-se a produção de aflatoxina B1 pelo Aspergillus flavus IMI 190443, inoculado em sementes de genótipos de amendoim: Tatu Vermelho, VRR-245, 2117 e 2155, in natura e autoclavado a 1210 C por 20 minutos, previamente cultivados no Centro Experimental do Instituto Agronômico de Campinas, em 1995/96. A aflatoxina B1 foi quantificada por cromatografia em camada delgada, utilizando comparação visual com padrões. Os níveis de aflatoxina B1 das amostras autoclavadas e in natura dos genótipos Tatu Vermelho, VRR-245 e 2155 foram significativamente diferentes (p <0,05, Teste de Duncan) quando comparados aos níveis do genótipo 2117. O genótipo 2117, originário da Índia, apresentou independente do processo com e sem aquecimento os menores níveis de aflatoxina B1 em relação aos dos outros genótipos. Os resultados obtidos mostram perspectivas de exploração da resistência varietal no controle da aflatoxina.

Nutritional characteristics of amazonian fish fat (Colossoma macropomum) and its effect on lipid metabolism of rats fed hypercholesterolemic diets

The effects of fat from tambaqui (Colossoma macropomum), an Amazonian fish, on some nutritional and lipid parameters in rats were evaluated. Weaned Wistar rats were fed for 6 weeks with hypercholesterolemic diets containing 7.5% of soybean oil (SO), cod liver oil (CO), lard (LA), or tambaqui fat (TF). Food consumption, weight gain, and food conversion were measured weekly. Plasma triglycerides was determined at the beginning and on the 6th week of experiment. Plasma cholesterol was determined at 0, 2, 4 and 6 weeks. After the sacrifice, hepatic lipids (triglycerides and cholesterol) and plasma triglycerides, total cholesterol and HDL fractions were determined. Food consumption and weight gain were the same for all groups. There were no differences in plasma triglycerides among the four groups in the 1st and 6th weeks. Regarding the cholesterolemia, TF animals were similar to those fed SO diet, significantly lower than in LA group but higher compared to the CO group. The levels of very low density lipoprotein + low density lipoprotein (VLDL+LDL) were higher in the TF and LA groups compared to the CO and SO groups. However, TA fed animals had high-density lipoprotein (HDL) cholesterol levels higher than the CO group. The ratio (VLDL+LDL)/HDL was higher in the LA group when compared with the remaining groups. In the TA group, the triglycerides and cholesterol concentrations in the liver were similar to the SO group. It may be concluded that tambaqui fat is a good dietary source of lipids as a substitute for lard and similar to soybean oil, as far as atherosclerosis risks is concerned.

Implementing Green IT approach for transferring Big Data over Parallel Data Link

The whole research of the current Master Thesis project is related to Big Data transfer over Parallel Data Link and my main objective is to assist the Saint-Petersburg National Research University ITMO research team to accomplish this project and apply Green IT methods for the data transfer system. The goal of the team is to transfer Big Data by using parallel data links with SDN Openflow approach. My task as a team member was to compare existing data transfer applications in case to verify which results the highest data transfer speed in which occasions and explain the reasons. In the context of this thesis work a comparison between 5 different utilities was done, which including Fast Data Transfer (FDT), BBCP, BBFTP, GridFTP, and FTS3. A number of scripts where developed which consist of creating random binary data to be incompressible to have fair comparison between utilities, execute the Utilities with specified parameters, create log files, results, system parameters, and plot graphs to compare the results. Transferring such an enormous variety of data can take a long time, and hence, the necessity appears to reduce the energy consumption to make them greener. In the context of Green IT approach, our team used Cloud Computing infrastructure called OpenStack. It’s more efficient to allocated specific amount of hardware resources to test different scenarios rather than using the whole resources from our testbed. Testing our implementation with OpenStack infrastructure results that the virtual channel does not consist of any traffic and we can achieve the highest possible throughput. After receiving the final results we are in place to identify which utilities produce faster data transfer in different scenarios with specific TCP parameters and we can use them in real network data links.

Edistyneen oppijan suomen konstruktiopiirteitä korpusvetoisesti: avainrakenneanalyysi

Ensikielen jälkeen opittavan kielen tutkimusta ja suomi toisena kielenä alaa sen osana ovat koko niiden olemassaolon ajan hallinneet samat peruskysymykset: millaista oppiminen on eri vaiheissa ja eri ympäristöissä, sekä mikä oppimisessa on yleistä ja toisaalta mikä riippuu opittavasta kielestä ja oppijoiden kielitaustasta. Sähköisten oppijankielen tutkimusaineistojen eli korpusten lisääntymisen myötä tutkijat voivat aiempaa helpommin tutkia näitä ilmiöitä määrällisesti ja tarkastella oppijankielen sisäistä vaihtelua ja sen suhdetta tyypilliseen ensikieliseen kielenkäyttöön kielen eri osa-alueilla käyttöpohjaisesti eli todelliseen kielenkäyttöön pohjautuen. Tekninen kehitys on tuonut mukanaan aineisto- eli korpusvetoisuuden kaltaisia uusia tapoja lähestyä tutkimusaineistoa, jolloin tyypillisiä tutkimuskysymyksiä ”Miksi?” ja ”Miten?” edeltää kysymys: ”Mikä?”. Tässä väitöskirjassa tarkastellaan edistyneiden suomenoppijoiden kirjoitettua akateemista kieltä ja suhteutetaan suomen oppimiselle ominaisia seikkoja käyttöpohjaisen mallin perusolettamuksiin. Aineisto on suomea toisena kielenä käyttävien opiskelijoiden tenttivastauksia, ja se on osa Edistyneiden suomenoppijoiden korpusta. Tutkimus on osin metodologinen, sillä väitöskirjassa esitellään ja siinä sovelletaan uutta korpusvetoista avainrakenneanalyysi-menetelmää, jonka avulla aineistoa lähestytään ilman hypoteeseja siitä, mitkä kielen ilmiöt ovat ominaisia edistyneelle oppijansuomelle. Tutkimus kuuluu kieliopin tutkimuksen piiriin, ja se nojaa kognitiivisen konstruktiokieliopin ajatukseen abstraktiudeltaan vaihtelevista konstruktioista kielijärjestelmän perusyksiköinä. Tulokset puoltavat menetelmän sovellettavuutta kielen oppimisen tutkimukseen, sillä sen avulla kyettiin tunnistamaan konstruktioita, jotka erottavat edistyneitä oppijoita ensikielisistä kirjoittajista (esim. modaaliset verbiketjut), eri ensikieliä puhuvia suomenoppijoita (esim. konjunktiot) sekä konstruktioita, joiden käyttö muuttuu ajan kuluessa (esim. preteriti ja preesens). Monet havaitut erot ovat akateemisen kirjoittamisen erityispiirteitä, mikä tukee ajatusta kielen käyttö- ja kontekstikohtaisesta oppimisesta. Tuloksia voidaan yhtäältä soveltaa akateemisen kielitaidon opetuksessa. Toisaalta menetelmää voidaan käyttää kielenoppimisen tutkimuksen ohella uusien näkökulmien kartoittamiseksi erilaisten tai eri-ikäisten tekstien tyypillisten ominaisuuksien ja erojen tutkimuksessa.

Effect of osmotic predehydration on drying characteristics of banana fruits

Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic treatment, at 28 ºC, having a fruit and syrup ratio of 1:1 and agitation. The experimental data obtained on reduction in moisture content during the osmotic treatment were correlated with the experimental equation of M/Mo = Ae(-Kt), where A and K are the constants which represent the geometry and effective diffusivity of the drying process. This simplified mathematical model correlated well with the experimental results.

Moisture adsorption characteristics of ginger slices

The moisture adsorption characteristics of dried ginger slices was studied to determine the effect of storage conditions on moisture adsorption for the purpose of shelf life prediction, selection of appropriate packaging materials, evaluate the goodness-of-fit of sorption models, and determine the thermodynamics of moisture adsorption for application in drying. There was a highly significant effect (p < 0.05) of water activity (a w), temperature, and pre-treatment on the equilibrium moisture content (EMC) of the dried ginger slices. At constant a w, the EMC decreased as temperature increased. The EMC of all samples increased as the a w increased at constant temperature. The sorbed moisture of the unpeeled ginger slices was higher than the peeled while those of unblanched samples were higher than the blanched. Henderson equation allows more accurate predictions about the isotherms with the lowest %RMS, and therefore, it describes best the adsorption data followed by GAB, Oswin, and Halsey models in that order. The monolayer moisture generally decreased with temperature for all samples. The isosteric heat decreased with moisture content approaching the asymptotic value or the latent heat of vaporization of pure water (∆Hst = 0) while the entropy of sorption was observed to increase with moisture content.

Chemical characteristics of pequi fruits (Caryocar brasiliense Camb.) native of three municipalities in the State of Goiás - Brazil

In order to assure that the use of cerrado fruits occur in a sustainable way, studies to investigate their characteristics are extremely relevant. In this context, the present study aims to describe some chemical parameters of pequi fruits picked in three municipalities in southwestern Goiás State (Jataí, Rio Verde, and Serranópolis). In each city, two populations of pequi trees - pequizeiros, denominated areas, were selected. In each area, eight trees were selected for the fruit to be picked. The contents of phosphorus, potassium, calcium, magnesium, nitrogen, zinc, and ether extract were determined in the samples. The results demonstrate differences between the chemical characteristics studied for the fruits picked in different areas, which does not seem to vary in a significant way. Comparing the contents obtained in the present study with those required as human daily supply, further studies are recommended aiming at using the pequi fruit as a complementary alternative source of magnesium, manganese, and copper.

Foresight of physical-chemical characteristics of apple juice blends appointed to sparkling drink elaboration

The purpose of this research was to combine the use of the component blend design to the response surface methodology, in order to foresee the effect of ternary apple juice blends (Catarina, Granny Smith and Pink Lady cultivars) on the physical-chemical characteristics of musts appointed to sparkling drink elaboration. Twelve mixes were made (three individual samples, three binary mixes and six ternary mixes), analyzed on the content of total reducing sugars, total titratable acidity and phenolic compounds; and adjusted, respectively, to the linear, quadratic and special cubic models. The results were organized in ternary charts of surface response and, from the overlap of these charts, it was determined a viable region which delimited the range of apple juice compositions that make musts physically and chemically suitable to sparkling drink elaboration. To represent the various possible combinations, the central point of the triangular area of the viable region was calculated and, this point, which represents the proportions of 23.22% of Catarina, 66.23% of Granny Smith and 10.55% of Pink Lady cultivars, was chosen to constitute the formulation of the must to be used in the elaboration of apple sparkling drinks.

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

Cajá-manga (Spondias cytherea) is a fruit with intense aroma and a sweet sour taste, thus being very appreciated. Its peel, in spite of being more fibrous, is tender and many times consumed with the pulp. The peel is a part of foods normally discarded, but many times, it is rich in taste and fibers, representing an option at the elaboration of new foods. Since there are no reports in the literature on the use of cajá-manga peel for jelly making, this work had the purpose of developing and evaluating this product. Based on the results, it was noted that the peels presented higher contents of protein, lipids, ashes, food fiber, total carbohydrates and pectin, and lower content of moisture, when compared to the pulp. The peel and the pulp (control) jellies presented the following physical-chemical characteristics: moisture, 29.5 and 34.2%; proteins, 0.19 and 0.27%; lipids, 0.11 and 0.16%; total sugars, 56.5 and 65.5%; and total soluble solids, 69 and 66 ºBrix, respectively. The sensory analysis indicated that the product elaborated from the peel presented satisfactory acceptance for all the assessed attributes: appearance, color, odor, texture, taste and global evaluation. It is concluded that the total substitution of the pulp by the peel in the formulation, results in a product with good nutritional value with no sensory damages.

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage

Lactic beverages containing probiotics were prepared with whole UHT milk, whey of Mozzarella cheese, soybean hydrosoluble extract and sugar. Three formulations were studied, each one containing a different combination of probiotic/starter bacteria, fermented at two different temperatures (37 and 45 °C). The aim of this work was to verify the influence of these variables on the viability of probiotic microorganisms and on the physicochemical stability of lactic beverages during storage under refrigeration (21 days at 7 °C). The results indicated that the fermentation temperature had a significant effect on the viability of probiotic bacteria. Counts for Lactobacillus acidophilus were affected by storage time, resulting appropriate after 21 days only for the beverage fermented at 37 °C. Physicochemical parameters did not exhibit drastic variations - proving the stability of formulations during storage. Cells of Bifidobacterium spp. showed high survival ability, probably due to the presence of growth promoters from soybean and cheese whey. The fermentation temperature of 37 °C allowed counts above the minimum limit for all the studied microorganisms, being preferred to the temperature of 45 °C. The inclusion of soybean hydrosoluble extract, a prebiotics source, resulted in a symbiotic product with more benefits to the health of consumers.

Physicochemical characteristics of organic honey samples of africanized honeybees from Parana River islands

This research was carried out to evaluate the physicochemical composition of organic honey in Paraná River islands, in Porto Brasílio, State of Paraná. Honey was harvested directly from super of the colonies in three apiaries spread in the Floresta and Laranjeira Islands, from August 2005 to August 2006. Twenty-four samples of organic honey produced by Africanized honeybees were evaluated. The following parameters were analyzed: pH, acidity, formol index, hydroxymethylfurfural, ashes, color, electric conductivity and moisture. Three replications per sample were performed for laboratorial analysis, giving the means and standard deviation. Most honey samples were in conformity with the Normative Instruction 11 from October 20, 2000. However, 4.17% were not in accordance with the moisture standards, 8.33% showed high concentrations of hydroxymethylfurfural, thus, totalizing 12.50% of non-complying samples. Nevertheless, 87.50% of the analyzed honey samples are within the standards, being characterized as an organic product of excellent quality, with good commercialization perspectives in the market.