OBJECTIVE: To evaluate the effects of different times and temperatures of coffee exposures on the color stability of three types of dental composites (DC). METHODS: Three types of DC were used to fabricate standardized discs (n=288; n=96/DC): microfill (Durafill VS), microhybrid (Z100TM), and nanofill (Estelite OMEGA) of shade A2. Each disc was 2mm in thickness and 9mm in diameter. After being light cured with a Quarts tungsten halogen (QTH) unit at the energy level recommended for each DC, discs were polished using sand paper under water irrigation. All samples were initially stored in an incubator in distilled water for 24-hours at 37 65ºC and each DC group was further divided into 6 subgroups (n=16/per group): 65ºC coffee, 37ºC coffee, 4ºC coffee, 65ºC distilled water, 37ºC distilled water, 4ºC distilled water (control group with water media). Baseline color was measured by spectrophotometer (Easy VITA shade compact) with color changes (ΔE*) recorded after 1-day, 3.5-days, and 7-days. The statistical analysis revealed no interactions between DC, temperature, and time of incubation and the main effects were examined using one-way ANOVA followed by the post-hoc Tukey’s HSD test or a Bonferroni adjustment (alpha=0.05). RESULTS: Mean (ΔE*) observed with coffee exposures for the microfill DC (11.58±6.37) was statistically significant higher than for the nanofill DC (10.64±6.77; p<0.001), and mean (ΔE*) for the nanofill DC was significantly higher than for the microhybrid DC (9.26±5.83; p<0.001). For all DC, mean (ΔE*) observed with coffee exposure at 65ºC (18.33±4.32) was significantly higher than at 37°C (7.03±2.05; p<0.001), and mean (ΔE*) at 37ºC was significantly higher than at 4ºC (6.11±2.67; p<0.001). Mean (ΔE*) after coffee exposure for 1 day (8.64±5.35) was significantly lower than for 3.5-days (11.07±6.50; p<0.001) and 7-days (11.76±6.84; p<0.001); while no difference was observed between 3.5-days and 7-days of incubation (p=0.0769). CONCLUSION: The findings of this study indicated that exposure time, temperature, and composite type affect the color stability of DC, with higher temperature affecting the color stability more than lower temperatures. Also, color stability was affected more by increasing the exposure time.

Thesis (M.A.)--University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file viewed on (February 21, 2007) Includes bibliographical references.

Elite milers, Sir Roger Bannister and Joseph Falcon, have stated that the consumption of carbonated beverages hinders the performance of aerobic events. Oxygen transport is purportedly impaired by the consumption of carbonated beverages. The research on carbonated beverages has been limited to the effects on the digestive system, gastric emptying, and thermal heat stress in animals. The purpose of this study was to investigate the effects of consuming 28 ounces of carbonated beverages per day, for three weeks, on arterial oxygen saturation (Sa0₂), serum hemoglobin concentrations (Hb), and maximal oxygen consumption (VO₂max) in experienced cyclists. Nine competitive cyclists and triathletes (aged 19-24 years, M = 21.67 years), with average weights and percent body fat of 76.51 kg and 11.4 percent respectively, were randomly assigned to a three week period of consuming 28 ounces of carbonated water or a three week period of no carbonated beverages. At the end of each three week period, a 5 c.c. blood sample was taken for Hb determination and the subjects performed a test of maximal oxygen consumption on a cycle ergometer while Sa0₂ was being monitored. The groups then crossed-over with respect to their treatment, and after another three week period, the same variables were measured. The Student's t statistic was used to compare Sa0₂, Hb, and VO₂max. The results showed no significant differences between the carbonated period (C) and the noncarbonated period (NC) in Sa0₂ (94.00 vs 93.22 %, p= 0.21), Hb (13.71 vs 14.12 g/dl, p= 0.11), and VO₂max (4.63 vs 4.65 Imin, p= 0.92). From this study, it appears that the consumption of carbonated beverages does not affect the variables associated with the oxygen carrying capacity of blood (Sa0₂ and Hb) or the test of aerobic performance (V0₂max) / Graduation date: 1992

Thesis (D. Min.)--Denver Conservative Baptist Seminary, 1999. / Includes bibliographical references (leaves 313-330).

Thesis (M.S.)--Eastern Illinois University, 2004. / Includes bibliographical references (leaves 46-51).

Objective: The review aims to evaluate associations of occasional and moderate drinking with cardiovascular diseases (CVD), specifically to compare results for occasional and moderate drinking, as moderate drinking is widely investigated while occasional drinking is relatively understudied and can potentially inform whether alcohol is causally related to CVD. Methods: A systematic review was conducted by searching for observational and interventional studies from three databases (ScienceDirect, Ebscohost, and PubMed) for alcohol consumption and its association with cardiovascular health. Online internet sources were also used for more supplementary research in this literature review. Patient-oriented outcomes, primarily on heart diseases, including cardiovascular heart disease, myocardial infarction, and coronary heart disease, were extracted from all study groups. Results: Fifteen studies were included, most of which were conducted in the United States of America (9 studies). Generally, moderate alcohol consumption is associated with a reduction in CVD risks, including extensive coronary calcification, sudden cardiac death, congestive heart failure, acute coronary syndrome, ischemic heart disease. Studies also suggests that alcohol may be associated with better endothelial function and lower systolic blood pressure Current occasional alcohol use is found to be associated lower IHD mortality in men, but is not related to IHD mortality in women. Conclusion: We found consistent evidence of protective association of moderate alcohol consumption against cardio-mortality and CVD, while occasional alcohol consumption has relatively less protection against CHD deaths. Such associations were only found in studies with living controls. Only a small number of studies have studied occasional drinking, in relation to cardiovascular health. Further studies that specifically examine occasional drinking, are needed. If the biological effects of occasional drinking towards CVD are limited, then occasional drinking may indicate the magnitude of residual and unobserved confounding in the association with cardiovascular health. This will in turn inform alcohol-related policies such as alcohol duties and minimum alcohol pricing. / published_or_final_version / Public Health / Master / Master of Public Health

Cardiovascular disease (CVD) is ranked as one of top leading causes of death in most industrialized countries. Recent research suggests that fruit vinegar beverages (FVB) possess beneficial effects such as antihypertensive properties, reduction of serum cholesterol and triacylglycerols (TAG). FVB made using apple, blueberry, cranberry and tomato were evaluated for their sensory, antioxidant, antihypertensive and lipid lowering properties. All four treatments demonstrated very high in vitro antioxidant and antihypertensive properties. These FVB were further evaluated for their hypolipidemic and antihypertensive properties using a spontaneously hypertensive rats (SHR) model with diet-induced hyperlipidemia. All four FVB significantly reduced serum TAG, elevated the high density lipoprotein (HDL)-cholesterol compared to the control. Further, all four FVB demonstrated a reduction in the diastolic blood pressure after four weeks of supplementation. Overall, the FVB exhibited lipid lowering effects and antihypertensive properties in vivo. Confirmation of the beneficial effects of FVB using a clinical trial is needed.

The present research examined the impact of two dimensions of friends' and parents' influence (relationship quality and deviance) on adolescent deviance. Friends' deviance is a consistent correlate of adolescent deviance, yet the quality of the friendship within which deviance occurs has not been assumed to have any bearing on its incidence. The development of egalitarian relationships at adolescence is theorized to promote social and emotional maturity, qualities that could inhibit deviance. This research examined whether the quality of friendships inhibits adolescent deviance and also whether it modifies the expected association between adolescents' and friends' deviance. The quality of parent-adolescent relations is consistently linked to adolescent deviance, but is considerably less influential if contrasted to friends' deviance. This research sought to determine whether the quality of parent-adolescent relationships modifies the expected correlation between adolescents' and friends' deviance and whether the effect holds if parents themselves are deviant. Subjects were assessed in Grade 7 (N = 173) for general deviance and again in Grade 10 (N = 167) for alcohol use. A subsample of 131 were analyzed for long-term effects. In all analyses, friends' deviance, as expected, emerged as the most significant correlate of adolescent deviance, particularly for males. The quality of friendship was not found to be related to deviance at Grade 7, but was associated with lower drinking at Grade 10 for adolescents who had drinking friends. Additionally, longitudinal analyses showed that adolescents who had deviant friends at Grade 7 and whose friendships were of poor quality were at risk for later drinking. The quality of parent-adolescent relations modified the effect of deviant friends for females at Grade 7, but did not predict drinking at Grade 10. High quality parent-adolescent relations at Grade 10, however, increased the likelihood that adolescents would imitate par

This investigation evaluated the Influence of beverage carbonation and carbohydrate content on fluid replacement following exercise/thermal dehydration. Eight recreationally trained men cycled at 50% of their maximal aerobic power in a hot environment (40°C 40% relative humidity) until a body weight loss of 4.12 ± 0.02% was attained. In the subsequent four hours subjects ingested one of four randomly assigned solutions at 15 minute intervals. The total volume ingested equalled that lost during dehydration. The solutions varied in their carbohydrate and carbonation content as follows: 1) CK: carbonated 10% carbohydrate solution, 2) NCK: non-carbonated 10% carbohydrate solution, 3) CNK: carbonated non-caloric solution, and 4) NCNK: non-carbonated non-caloric solution. Before dehydration and at 0, 60, 120, 180, and 240 minutes of recovery subjects performed a five minute cycling bout (SCB) at 70% venous blood samples were obtained before and after dehydration, and at 30, 90, 150, and 240 minutes of of their maximal aerobic power. In addition, resting data from the carbohydrate treatments were pooled and recovery. Rehydration evaluated from body weight, plasma volume, plasma protein, and urine volume data was not significantly (p> 0.05) different between treatments at any time. In addition, carbonated beverage (CK and CNK) ingestion did not significantly alter the pC02 or pH of venous blood at rest or the respiratory exchange ratio (RER) during exercise, however, the ingestion of carbohydrate beverages (CK and NCK) elevated the RER during the SCB relative to the level elicited by Ingestion of non-carbohydrate beverages. Oxygen consumption during the SCB at 240 minutes was significantly (p< 0.05) higher in the non-carbohydrate treatments (NCNK vs. CK and CNK and NCNK vs. NCK), however, no differences in caloric expenditure were observed. Arterialized blood lactate one minute after each SCB was not different between treatments. Lactate levels were significantly higher, however, when compared to the non-carbohydrate treatments. No significant differences were observed in ratings of perceived exertion, or ratings of gastrointestinal comfort. The results of this Investigation suggest that solutions which are carbonated and/or contain a carbohydrate concentration of 10 b are as effective as non-carbonated and/or non-carbohydrate solutions with regard to fluid replacement. In addition, the ingestion of carbonated beverages does not appear to be associated with alterations in the pC02 or pH of venous blood or gastric distress relative to the levels attained with non-carbonated beverages. / School of Physical Education

Time and expense has been spent on developing the functional aspects of packaging to ensure food safety, while providing innovations such as plastic trays that can go in the oven, microwave and freezer. Now, consumers are being faced with increasing changes in the way that their favourite products look on the shelf, as companies undertake sometimes large operations to update packaging. The beverage industry is one among the front-liners where massive investments are being made for expansion and technological upgradation. The packaging of beverages both carbonated and non-carbonated, is a complex technological branch in the Food Processing /Packaging industry. The traditional returnable glass bottle has given way to newer plastic containers as well as cartons. The current trend is to improve the conventional containers, extend their share in the large market, extend the shelf-life of the products, provide greater consumer convenience and ultimately to produce economic packages. Due to increasing self-service and changing consumers’ lifestyle the interest in package as a tool of sales promotion and stimulator of impulsive buying behaviour is growing increasingly. So package performs an important role in marketing communications, especially in the point of sale and could be treated as one of the most important factors influencing consumer’s purchase decision. Literature analysis on question under investigation has shown that there is no agreement on classification of package elements as well as on research methods of package impact on consumer’s purchase decision. This dissertation reports on an investigation into the role of packaging and how it influences the consumer when buying their choice of beverages. The study was limited to University of KwaZulu-Natal students. Taking into consideration that package could be treated as a set of various elements communicating different messages to a consumer; the research model was developed and tested in order to reveal impact of visual and verbal package elements on consumer’s purchase decisions. Five research questions were developed to address the objectives and the aim of the study. The study concluded that the packaging plays a big role in attracting the consumer’s attention and influencing them when buying their choice of beverages. / Thesis (MBA)-University of KwaZulu-Natal, Durban, 2012.