12 research outputs found
Plurality in the Measurement of Social Media Use and Mental Health: An Exploratory Study Among Adolescents and Young Adults
On a daily basis, individuals between 12 and 25 years of age engage with their mobile devices for many hours. Social Media Use (SMU) has important implications for the social life of younger individuals in particular. However, measuring SMU and its effects often poses challenges to researchers. In this exploratory study, we focus on some of these challenges, by addressing how plurality in the measurement and age-specific characteristics of SMU can influence its relationship with measures of subjective mental health (MH). We conducted a survey among a nationally representative sample of Dutch adolescents and young adults (N=3,669). Using these data, we show that measures of SMU show little similarity with each other, and that age-group differences underlie SMU. Similar to the small associations previously shown in social media-effects research, we also find some evidence that greater SMU associates to drops and to increases in MH. Albeit nuanced, associations between SMU and MH were found to be characterized by both linear and quadratic functions. These findings bear implications for the level of association between different measures of SMU and its theorized relationship with other dependent variables of interest in media-effects research
Proba zbadania wplywu dodatku jonow magnezowych na zmiany poziomu azotanow i azotynow w wybranych kiszonkach warzywnych
Sprawdzono oddzia艂ywanie jon贸w magnezowych na aktywno艣膰 reduktazy azotanowej kapusty g艂owiastej bia艂ej, a nast臋pnie zbadano ich wp艂yw na zmiany poziomu azotan贸w i azotyn贸w w niekt贸rych kiszonkach warzywnych. Uzyskane wyniki bada艅 wykaza艂y, 偶e jony magnezowe powodowa艂y istotny wzrost aktywno艣ci reduktazy azotanowej, a dodatek w odpowiednich ilo艣ciach chlorku magnezu do surowca w czasie przygotowywania do kiszenia spowodowa艂 istotny spadek zar贸wno poziomu azotan贸w jak i azotyn贸w.The aim of this study was to examine the effect of magnesium ions on some changes in the nitrate reductase activity in the white headed cabbage as well as a practical application of the results obtained in vegetable souring.
As experimental material were used: white and red headed cabbage, red beets and the same vegetable in the soured form. Vegetable souring was performed using a traditional method as well as a modified one, considiering a supplement of magnesium chloride at various levels during the process of souring.
The activity of nitrate reductase in the white headed cabbage was determined by the Jaworski method. In raw and soured vegetables the level of nitrates was determined by brucine method and that of nitrites by the Griess colorimetric method.
A supplement of magnesium ions to the incubation mixture containing raw white cabbage resulted in an increased activity of the studied enzyme by 17,0-34,8% and was significant in all magnesium ions concetrations used. The introduction of adequate amounts of magnesium chloride to soured vegetable production resulted also in a significant decrease in the nitrate and nitrite levels.
An organoleptic evaluation of soured vegetables made by a traditional method and by using a supplement high quality, although the smell of white headed cabbage and "beet acid" has slightly however, significantly deteriorated
An attempt to investigate the effect of magnesium ions and vitamin C on the activity of nitrate reductase of white headed cabbage
W kapu艣cie g艂owiastej bia艂ej oznaczono aktywno艣膰 reduktazy azotanowej, poziom magnezu i poziom witaminy C.
Nast臋pnie zbadano wp艂yw jon贸w magnezowych i witaminy C na zmiany aktywno艣ci enzymu. Uzyskane wyniki wykaza艂y, 偶e zar贸wno jony magnezowe jak i witamina C (w zakresie stosowanych st臋偶e艅) istotnie wzmaga艂y aktywno艣膰 reduktazy azotanowej kapusty.The aim of this study was to investigate the effect of magnesium ions and vitamin C on changes in the activity of nitrate reductase of white headed cabbage.
During storage of cabbage the activity of nitrate reductase was investigated by the Jaworski method, the level of magnesium by complexometronic method and the level of vitamin C by the Pijanowski method. In addition, the effect of a supplement of magnesium and vitamin C on some changes in the activity of the enzyme was tested. For this puropse, to the incubation mixture,
containing the material under study, magnesium ions in the form of magnesium chloride or vitamin C were added in respective quantities.
It was found that the nitrate reductase activity as well as the level of magnesium and vitamin C are decreasing towards the inside layers of headed cabbage. Statistical evaluation of the results indicates a high by significant correlation between factors under study.
A supplement of magnesium ions or vitamin C to the investigated cabbage significanty incerases the activity of the enzyme
Wplyw procesu fermentacji na zmiane poziomu azotanow i azotynow w wybranych warzywach
Badano zmiany poziomu azotan贸w i azotyn贸w w czasie procesu fermentacji kapoty g艂owiastej bia艂ej, czerwonej oraz burak贸w 膰wik艂owych. Uzyskane wyniki wskazuj膮 na wysoce istotny wp艂yw tego procesu na redukcj臋 zar贸wno azotan贸w jak i azotyn贸w.The aim of this study was to follow the changes in the levels of nitrates and nitrites throughout the process of fermentation of sauerkraut from white and red cabbage and red beets.
The nitrate and nitrite levels were determinated in raw and fermentation as well as in red beets and "beet acid" after a week of souring. Nitrate were determinated by the brudne method, while nitrates by the Griess colorimetric method.
Mean reduction of nitrates in sauerkraut (in relation to raw cabbage) was ca. 55.5% and that of nitrites ca. 76.7%.
In the red sour cabbage a decrease in the level of nitrates in relation to the product by ca. 84.1% and in that of nitrites by ca. 67.4% was found.
The stabilization of both nitrate levels in both kinds of cabbages followed as after the second month of storage, as confirmed by statistical analysis of the results.
In the red beets after the process of fermentation a decrease in the level of nitrates by ca. 91.6% was noted.
An undefined portion of the studied compounds passed into the liquid. The "beet acid" contained 595.9 mg/dm1 of nitrates and 3.26mg/dm3 of nitrites
The changes in nitrate and nitrite levels in carrot-roots under storage in the clamp
W korzeniach pi臋ciu odmian marchwi przed zakopcowaniem i po otwarciu kopca po 6-miesi臋cznym przechowywaniu badano poziom azotan贸w i azotyn贸w. Stwierdzono istotny spadek zawarto艣ci tych zwi膮zk贸w u wszystkich przebadanych odmian z wyj膮tkiem odmiany Koral, u kt贸rej nast膮pi艂 istotny wzrost azotan贸w, a u odmiany Bercoro wzrost azotan贸w nie by艂 istotny.The aim of this study was the determine the nitrate and nitrite contents in edible parts of 5 varieties of carrot, before clamping and after uncovering, in fresh carrot and dry matter.
The colorimetric methods of Griess with modified by Romminger and Stran were used. Dry matter was determined with a drier.
Statistical significance of differences in the levels of the studied compounds was calculated by a two-ways analysis of variance. In the studied carrot before damping ave. 406,6 mg KNO3/kg and 4,1 mg NaNO2/kg of fresh product was found. These amounts considerably admissible values.
After 6-month storage a statistically significant decrease in nitrate levels of Karlena, Perfekcja and Amager was found, in dry metter, whereas a statistically significant Increase in Koral variety, while no statitically significant difference in the nitrate level did not changes, was found in Bercoro variety.
As concerns nitrites a statistically significant decrease was stated in all carrot varieties
The content of selected minerals and some heavy metals in food products from Southern Poland. I. Wheat and rye grain
Badania ankietowe dotyczace poziomu wiedzy z zakresu zywienia czlowieka . Cz.II. Studenci Akademii Rolniczej w Krakowie
The results of questionnaire studies are reported on the knowledge of human nutrition among the 453 students of Agricultural University in Cracow. Generally, high level of knowledge of the effects of selected nutrients on the risk of civilisation deseases and adequate or inadequate knowledge of sources of these nutrients were found. Dietary practices reported by the students did not meet the dietary guidelines pertaining to a healthy diet.Celem przeprowadzonych bada艅 by艂a ocena stanu wiedzy z zakresu 偶ywienia cz艂owieka w艣r贸d 408 student贸w o艣miu wydzia艂贸w Akademii Rolniczej w Krakowie. Ocen臋 stanu wiedzy przeprowadzono metod膮 ankietow膮. Stwierdzono, 偶e studenci Wydzia艂u Technologii 呕ywno艣ci nie wyr贸偶niali si臋 stanem wiedzy z zakresu 偶ywienia cz艂owieka spo艣r贸d innych bior膮cych udzia艂 w ankiecie (Tabela 1). M艂odzie偶 akademicka wykazywa艂a dostateczn膮 wzgl臋dnie niedostateczn膮 znajomo艣膰 藕r贸de艂 sk艂adnik贸w 偶ywno艣ci, dobrze natomiast orientowa艂a si臋 w problematyce wp艂ywu wybranych sk艂adnik贸w 偶ywno艣ci na ryzyko powstawania niekt贸rych chor贸b cywilizacyjnych. Deklarowany w ankiecie spos贸b 偶ywienia si臋 student贸w nie by艂 zgodny z przyj臋tymi zasadami prawid艂owego 偶ywienia
Questionnaire studies on the level of knowledge of human nutrition. Part.1. Secondary school students in Cracow Region
The effect of osmotic-convection drying on the mechanical properties of apples was studied. Both the osmotic dehydration and convection drying were shown to cause the changes in the mechanical properties of apples. These were manifested in the loss of natural 'tenderness' and an increase in the 'plasticity'. For the osmotic dehydration, the changes were the bigger, the higher were the degree and temperature of osmotic dehydration, and molecular weight of osmotic solute.Celem przeprowadzonych bada艅 by艂a ocena stanu wiedzy z zakresu 偶ywienia cz艂owieka w艣r贸d m艂odzie偶y szk贸艂 艣rednich Krakowa. Ocen臋 stanu wiedzy przeprowadzono metod膮 ankietow膮. Og贸艂em przebadano 1830 dziewcz膮t i ch艂opc贸w ucz臋szczaj膮cych do siedmiu r贸偶nych typ贸w szk贸艂. Jak przedstawiono w tabeli 1, najwy偶szy og贸lny poziom wiedzy z zakresu 偶ywienia cz艂owieka wykazywali uczniowie szk贸艂 o profilu medycznym. M艂odzie偶 wykazuje lepsz膮 orientacj臋 odno艣nie wp艂ywu wybranych sk艂adnik贸w 偶ywno艣ci (tj. b艂onnika, t艂uszczu zwierz臋cego, cukru) na ryzyko powstania chor贸b cywilizacyjnych, gorzej natomiast orientuje si臋 w 藕r贸d艂ach sk艂adnik贸w pokarmowych. Oko艂o 80% m艂odzie偶y spo偶ywa pierwsze 艣niadanie przed wyj艣ciem do szko艂y ale ju偶 tylko po艂owa ankietowanych spo偶ywa cztery i pi臋膰 posi艂k贸w w ci膮gu dnia. Wykazano og贸lnie niskie spo偶ycie mleka i przetwor贸w mlecznych, warzyw i owoc贸w, nasion ro艣lin str膮czkowych oraz ciemnego pieczywa
The effect of environment conditions on the level of nitrates and nitrites in various varieties of potato
Insensitive Players? A Relationship Between Violent Video Game Exposure and Recognition of Negative Emotions
An ability to accurately recognize negative emotions in others can initiate pro-social behavior and prevent anti-social actions. Thus, it remains of an interest of scholars studying effects of violent video games. While exposure to such games was linked to slower emotion recognition, the evidence regarding accuracy of emotion recognition among players of violent games is weak and inconsistent. The present research investigated the relationship between violent video game exposure (VVGE) and accuracy of negative emotion recognition. We assessed the level of self-reported VVGE in hours per day and the accuracy of the recognition using the Facial Expressions Matching Test. The results, with adolescents (Study 1; N = 67) and with adults (Study 2; N = 151), showed that VVGE was negatively related to accurate recognition of negative emotion expressions, even if controlled for age, gender, and trait empathy, but no causal direction could be assessed. In line with the violent media desensitization model, our findings suggest that higher self-reported VVGE relates to lower recognition of negative emotional expressions of other people. On the one hand, such lower recognition of negative emotions may underlie inaccurate reactions in real-life social situations. On the other hand, lower sensitivity to social cues may help players to better focus on their performance in a violent game