Young Adults’ Cellphone Dependence, Stress, Depression and Self-Esteem

Cellphones have become an indispensable communication device, especially for young adults. Based on an online survey conducted in the Midwest, USA, the current study examined young adults’ (N = 1,659, M age = 19.38, SD = 1.71) use of cellphone and its influence on their psychosocial states. Almost 90% of the participants owned their first cellphone at age 14 or younger; 96.5% of the cellphone owners were smartphone users. Women spent significantly longer time for both voice calling and texting, were more cellphone dependent, stressed and depressed than men. Both men and women spent significantly more time for texting than voice calling. Path analysis revealed that the time spent for texting and the fear of social isolation for being a non-texting user predicted cellphone dependence, which subsequently predicted self-esteem; the latter relationship was mediated by the level of perceived stress and depression. Implications of the findings are discussed

野菜並びに果実中のビタミンC含有量に及ぼす共存するアスコルビン酸オキシターゼの影響

It is well known that vegetables and fruits contains a large quantities of vitamin C and ascorbic acid oxidase (AAO).Vitamin C (L-AsA) contents and activities of AAO in those vegetables and fruits were determined. And changes of L-AsA contents during storage under the various conditions and after heat treatment were observed.The following results were obtained.(1) The values of L-AsA contents in the vegetables and fruits which used this experiments were similar to data of standard tables of food composition in Japan (4th revision) except for perilla and spinach.(2) The AAO activities in pumpkin, cucumber, cabbage, spinach and potato were very strong i.e. about 40-70 unit, and those in garden pea, perilla, banana, kiwifruit and carrot were fairly strong, while those in parsley, lettuce and apple.(3) Residual rates of L-AsA contents in vegetables and fruits after grinding were decreased to about 10-20% expect for pumpkin and kiwifruit. When preserved at room temperature and at 5℃, L-AsA contents in those were decreased more than immediately contents after grinded.(4) The loss of L-AsA in the vegetables and fruits were fairly inhibited when the storage after boiled

低温貯蔵による野菜並びに果実中のL-アスコルビン酸の変化について

The changes of ascorbic acid content in vegetables and fruits during the low temperature storage investigated.The results obtained were as follows.1） The contents of L-ascorbic acid in the subjects in this study were 69mg／100g for spinaph （season）, 18～22mg／100g for spinaph (off－season）, 36～95mg／100g for komatsuna, 63～95mg／100g for sweet pepper and 138mg／100g for broccoli.2） When stored at room temperature the L－ascorbic acid contents of spinaph and komatsuna markedly decreased in 2 days, where. As both contents hardly changed in the case of low temperature storage.3） There was no significant change in L－ascorbic acid contents for sweet pepper and fruits stored at either room temperature or a low temperature

野菜に含まれるミネラル類の栄養価に関する研究 (第2報) : 人口消化液による野菜中のミネラル類の溶出について

The amount of minerals solved out by immersion treatment of cabbage and lettuce by means of artificial digestive fluids (such as pepsin and pancreatin liquids) was measured, and the results of the measurement are shown as follows.(1) When pepsin liquid was immersed, both cabbage and lettuce had rate of solution approximately 30％ of ash and 32％ Ca. Cabbage had 21％ of Fe, while lettuce nearly 15％ of Fe. As for P, cabbage was of 21％ and lettuce nearly 19％.(2) The immersion treatment using pancreatin liquid found a small amount of minerals solved out as a whole, 1ess than 15％.(3) Even with the total value of solution using both pepsin and pancreatin liquids taken into consideration, the rate of solution was below 50％ of the total, and cabbage was approximately 42％ of ash, while lettuce nearly 34％ of ash. Both cabbage and lettuce showed nearly 40％ of Ca, about 33％ of P. As for Fe, cabbage was 32％ and lettuce nearly 25％