The Contribution of Psychotherapeutic Means in Developing of Adaptive Behaviours to Youth Sportsmen

AbstractThis study tries to highlight the contribution of the means psychotherapeutic in providing “guided recovery”, the sport‘s trophotrope component of training and establishes the most effective relaxation techniques that can provide increased athletic performance by accelerating the effort‘s homeostasis restoration to the pre-effort level and even at a higher level by achieving “overcompensation”. Longitudinal experimental research is applied to a group of 20 junior athletes, aged 12-15 years, and monitors the effectiveness of psychotherapeutic means represented by autosuggestion and breathing exercises (during effort) and Jacobson relaxation type, elements of Hath a Yoga, mental training and ideation techniques, autogenously Shultz relaxation (after effort) by evaluating the functional parameters (basal pulse, blood pressure before and after effort, Dorgo index recovery) in two stages before training and at the end of it. The experiment took place for nine months and showed significantly reduced results when it comes to basal heart rate (mean 4 beats/min) and systolic blood pressure (mean 0,8mmHg) in favor of the experimental group. Furthermore, the same athletes had an average value of Dorgo index recovery higher than athletes who have not been tried any psychotherapeutic techniques. The evaluation of psychic level shows that the relaxation techniques raise the recovery potential of young sportsmen. In sports recoveries, the relaxation techniques are become prophylactic procedures that serve the purpose of neuro-vegetative homeostasis normalization and accelerating psychological relaxation after effort

Assessment of Physicochemical and Microbiological Quality of Seafood

The aim of this work is to evaluate the physicochemical and microbiological attributesover a period of 5 months for two products from the category of Seafood:calamari rings and seafood cocktail. Appreciation of the freshness of seafood was tested bydetermining pH, easily hydrolysable nitrogen, the reaction Eber / Nessler andreaction with hydrogen sulphide according to SR ISO 2917:2007, SR 9065-7:2007and SR 9065-7:2008. Theresults of microbiological determinations for batch 1 revealed an increase inthe number of sulphite-reducing clostridia than the maximum limit. Resultsobtained from physico-chemical determinations were within the maximumpermissible by data legislation. The food quality is influenced by non-hygienicconditions of storage, handling and marketing

The Physicochemical Quality of Traditional Burduf Cheese

The aim of this study is the assessmentof the quality control of raw milk and traditional burduf cheese obtained fromcow milk mixed with 10% sheep milk. Appreciation of the integrity and freshness assessmentof milk (cow and sheep) was tested by physico-chemical analysis.On theshelf-live were determined the physico-chemical parameters in cheese samples. Theantibiotics residues were tested of the milk samples with portable analyser,model Rosa Charm Reader. Theresults of physico-chemical determinations for the milk and cheese samples werewithin the maximum permissible by data legislation. Regardingthe content of antibiotics, the results were negative both for cow milk and forsheep milk. The sensorycharacteristics of burduf cheese are influenced by the different types of milk

Identification and Prevalence of Escherichia coli and Escherichia coli O157: H7 in Foods

The objective of this study is to investigate the incidence of Escherichia coli in animal and non-animal foods, and mainly the incidence of the serotype O157: H7 producing verotoxin. The presence of common Escherichia coli and Escherichia coli O157: H7 in various foods (of animal and non animal origin) was performed in Transylvania area. We analyzed a total of one hundred forty-one samples of minced meat, one hundred twenty-six samples of meat , twenty six samples of meat products, five samples of alcoholic beverages, three samples of seafood, one hundred samples of cheese from pasteurized milk, seventeen samples of butter, four samples of vegetables and one sample of milk powder, using the standard cultural method and Vidas Eco method for E. coli O157: H7 strains. E. coli was identified in 50 samples of minced meat, 55 samples of meat prepared, 4 samples of meat products, 2 samples of alcoholic beverages, 25 samples of cheese from pasteurized milk, 6 samples of butter and 1 sample of vegetables. In this study were not been identified any foods contaminated with the E. coli O157: H7 serotype. The results of this reasearch have demostrated that E. coli wich represents a hygienic indicator of recent food contamination, can be destroyed with heat treatment and hygienic handling of foods. Our country over the years has been among the few countries where the incidence of the E. coli O157: H7 serotype has been minimal