Thesis (M.S.P.H.)--University of Michigan, 1941.

Thesis (M.S.P.H.)--University of Michigan, 1941.

Diss. (sammanfattning) Umeå : Univ., 2007. / Härtill 5 uppsatser.

No description available.

Mogrosides, the main active components in S. grosvenorii SWINGLE, are considered to be some 250 times sweeter than sucrose and to possess several medicinal attributes. Previous isolation processes used large quantities of toxic solvent that resulted in toxic residues of organic solvent in this high value food. Supercritical fluids fulfill the requirements of non-toxicity, recycle ability, and useful solvent characteristics. The work presented in this thesis is directed to the extraction of mogrosides from the powdered S. grosvenorii concentrate (SG) and the crude extract after resin treatment (MG) with sub critical water and supercritical CO2. / Because no source of mogroside V reference material is available commercially, the first objective of this research was to isolate mogroside V of sufficient purity that it could be crystallized. This objective was achieved by selecting suitable eluates from resin chromatography coupled with preparative thin layer chromatography (TLC). Crystalline white isolate was further characterized by 13C-NMR and by MS and determined to be mogroside V, which was suitable as a reference material for subsequent experiments. / The process variables for both sub critical water and supercritical carbon dioxide extraction were evaluated and optimized so that conclusions could be formulated regarding the relative merits of the two proposed extraction methods. The efficiency of extraction was determined spectrophotometrically based on the recovery of mogrosides from the starting material following the vanillin-HClO4 method. / When compared with Soxhlet solvent extraction, supercritical fluid extraction with either sub critical water or supercritical CO2 provided improved recoveries and consumed less organic solvent. In addition, the purity of the extracts differed greatly. For identical SG samples, sub critical water extraction was demonstrated to be more efficient (62.4% recovery) compared with 37.0% recovery by EtOH modified scCO2 extraction or 5.1% for Soxhlet extraction with hexane.

Bakgrund Barn som genomgår vaccination enligt allmänt vaccinationsprogram upplever smärta under injektioner. Smärtlindrande metoder som bedövningskräm och sötningsmedel finns, men används inte rutinmässigt. Detta utgör ett onödigt lidande för dessa barn. Syfte Syftet är att undersöka om bedövningskräm alternativt sötningsmedel, ensamt eller i kombination med andra interventioner, kan minska smärtresponsen hos barn mellan 0–6 år i samband med vaccination enligt allmänt vaccinationsprogram. Metod För att besvara studiens syfte gjordes en deskriptiv litteraturöversikt med kvantitativ ansats. Artiklar med RCT som metod kvalitetsgranskades, analyserades och syntetiserades till ett resultat. Resultat Resultatet visar att bedövningskräm respektive sötningsmedel minskar smärtresponsen hos barn som vaccineras enligt allmänt vaccinationsprogram. Bedövningskräm i kombination med amning var ännu mer effektivt än att använda antingen bara bedövningskräm eller bara amning. Vid jämförelse av sötningsmedel och amning pekar forskningen i olika riktningar. Slutsats Resultatet från denna litteraturöversikt visade att bedövningskräm och sötningsmedel kunde minska smärtresponsen hos barn vid rutinmässiga vaccinationer. Även amning kunde minska smärtan, och en kombination av bedövningskräm och amning minskade smärtan ytterligare. Andra interventioner som kunde minska smärtan var fysiskt tröstande metoder, kylspray ochatt suga på napp eller finger. Resultatet skulle kunna leda till ett ökat användande av dessasmärtlindrande metoder på BVC. / Background Children undergoing vaccination according to general immunization programs experience pain during injections. Analgesic methods such as anesthetic cream and sweetening agents are available but are not used routinely. This is an unnecessary suffering for these children. Aim The aim is to investigate whether anesthetic cream or sweetening agents, alone or in combination with other interventions, can reduce pain response in children between 0-6 years of age, during vaccination according to general immunization programs. Method To answer the purpose of the study, a descriptive literature review was done with a quantitative approach. Articles with RCT as a method were quality reviewed, analyzed and synthesized to a result. Results The results show that anesthetic cream and sweetener respectively reduce the pain response in children during vaccination according to general immunization programs. Anesthetic cream in combination with breastfeeding was even more effective than using either just anesthetic cream or just breastfeeding. When comparing sweeteners and breastfeeding, research points in different directions. Conclusion The results from this literature review showed that anesthetic cream and sweeteners could reduce the pain response in children during routine vaccinations. Breastfeeding could also reduce the pain, and a combination of anesthetic cream and breastfeeding could further reduce the pain. Other interventions that could reduce the pain were physically comforting methods, cooling spray and sucking on a pacifier or finger. The result could lead to an increased use of these painrelief methods at childcare centers.

This thesis deals with the sorting and use of sweeteners in the production of fruit spreads. The theoretical part focuses on the sorting of sweetening agents and their classification. Furthermore, it presents procedures of production of fruit spreads and their assortment. The main goal is to compare sensory attributes of jams that I produced according to an assigned recipe, which is described in the practical part of this thesis. These jams were made from regional fruits (strawberries, apricots, sour-cherries) and sweetened with both natural (sucrose, sorbitol, Steviol glycosides) and artificial (sucralose) sweetening agents. The control group of this research were the students and employees of the University of South Bohemia in České Budějovice in the age of 24-60 years. The evaluators filled in a sequence test protocol and a questionnaire for consumers. The results of the sensory analysis were processed into tables and graphs with the aid of statistical methods.

Xylitol har påvisats förebygga karies som orsakas av Streptococcus mutans, en viktig kariespatogen. Syfte: Syftet med denna litteraturstudie var att beskriva xylitolens påverkan på Streptococcus mutans. Metod: Studiedesignen utgjordes av en allmän litteraturstudie som sammanställer resultatet av tidigare forskning inom området. Sökningen genomfördes i databaserna Dentistry of Oral Sciences Source, Medline och Cinahl. Denna litteraturstudie grundas på vetenskapliga invitrostudier med kvantitativ ansats som valdes utifrån inklusions- och exklusionskriterier samt relevanta sökordskombinationer. En urvalsprocess av artiklar utfördes för att säkerställa en systematisk, noggrann samt reliabel presentation av urvalet. Endast artiklar av högkvalitet inkluderades i denna litteraturstudie. Resultat: Resultatet i denna litteraturstudie baserades på en sammanställning av femton vetenskapliga artiklar, som indikerade att xylitol har en inhiberande inverkan på Streptococcus mutans livsduglighet, tillväxt och biofilmbildning, acidogenitet, uppbyggnad, polysackariders kvantitet samt genuttryck. Slutsats: Sammantaget tyder resultatet på att xylitol medför antibakteriell effekt på Streptococcus mutans, genom att hämma dess metaboliska aktiviteter samt virulensfaktorer. / Xylitol has been shown to prevent dental caries caused by Streptococcus mutans, a major caries pathogen. Aim: To describe the impact of xylitol on Streptococcus mutans. Method: The study design included a general literature study summarizing the results of previous research in the chosen field. The research was conducted in the databases Dentistry of Oral Sciences Source, Medline and Cinahl. This literature study is based on scientific invitro studies with a quantitative approach that were selected based on inclusion and exclusion criteria and relevant keyword combination. An article selection process was carried out to ensure a systematic, accurate and reliable presentation of the sample. High-quality articles were included in this study. Results: The result of this literature study were based on fifteen scientific articles, which indicated that xylitol has an inhibitory effect on viability, growth and biofilm formation, acidogenicity, structure, polysaccharide amount and gene expression of Streptococcus mutans. Conclusion: The result of this literature study suggest that xylitol has an antibacterial effect on Streptococcus mutans by inhibiting its metabolic activities and virulence factors.