Influence Of Food Type Research Articles

Pull-Off Forces on Implant-Supported Single Restorations by Sticky Food: An InVitro Study.

To investigate the pull-off forces on implant-supported restorations caused by sticky food, to understand how much retention force cemented restorations must have to withstand chewing forces without unintentional retention loss. The influence of food type, restoration design, and surface treatment were investigated. Monolithic implant-supported CAD/CAM zirconia crowns were fabricated and divided into groups according to their design: no (NC), flat (FC) and high cusps (HC) and subdivided according to surface roughness: rough (r) and smooth (s) (n = 10/group). NC represented the control group. The crowns were fixed in a universal testing machine opposite to each other. Four sticky foods (caramel, fruit jelly, candy strips and licorice) and a resin crown remover were tested. These were heated (36.4°C), placed between the crowns and compressed, then tensile strength tests were performed. The maximum pull-off force was recorded (Newton [N]). Statistical analysis was performed using 3-way ANOVA. The highest mean pull-off force among food samples was with caramel_HC_r (12.09 ± 1.26 N), whereas the lowest was with licorice_FC_s (3.21 ± 0.15 N). For the resin crown remover, a mean pull-off force of 55.41 ± 3.87 N was measured in the HC_r group. Both food type and crown design showed a significant influence on pull-off force (p < 0.001), whereas no significant effect was reported with different surface roughnesses (p = 0.344). This study reported pull-off forces of up to 20 N between all-ceramic restorations caused by sticky food. The clinical implication of these findings is that a cemented implant-restoration must have a minimum retention force of 20 N to withstand unintentional displacement during function.

Influence of Food Type on Human Psychological-Behavioral Responses and Crime Reduction.

The purpose of this narrative review is to emphasize the importance of food consumption and meal selection on mental health and brain function, including psychological and behavioral reactions such as mood, loving relationships, violence, and criminal activity. Additionally, by being aware of the link between food and mental health, the community can be encouraged to make informed food choices in order to avoid unfavorable outcomes like criminality. Food behaviors are shifting significantly over the world. There are also significant changes in mood, sadness, happiness, and violence, as well as the spread of the variety and severity of mental diseases that lead to violent acts. Food intake and meal selection have evolved over the last ten years as the variety and accessibility of food options have become easier and more diverse. These modifications might have both beneficial and bad consequences. This article examines the relationship between food intake and its impact on marital satisfaction. The goal of this review is to support or refute the claim that food influences mood, love, or criminal behavior, or vice versa. Various diets can have an impact on one's mental health and brain, influencing psychological reactions and behavioral responses such as mood, loving relationships, violence, and even criminal activity. Food insecurity has been demonstrated in various studies to have a negative impact on health and psychological well-being, leading to despair, loss of happiness, marital conflict, and violence. For example, herbal extracts and flavonoids have the potential to improve gut microbiota and treat mood disorders. Understanding how the gut-brain axis communicates might help guide interventions for mood and cognitive function. Since the root of most diseases and behaviors is significantly related to the type of food consumed, this research addresses this issue in order to reduce the cost of treatment and prevention of crime and delinquency at the community level by consciously choosing the food consumed by the society. In other words, prevention is always better than cure.

Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying

In vitro digestion and fermentation of Japanese macaque (Macaca fuscata) food: The influence of food type and particle size.

Chewing is critical for herbivores to obtain nutrients. Measuring digesta particle size as the outcome of chewing can improve our understanding of the relationship between food and digestion. Previous studies of feeds of domestic animals have shown that smaller digesta particle size leads to more efficient digestion. Increased digesta particle size-either due to animal factors (e.g., a senile dentition) or to feed factors (e.g., fracture resistance) could be a sign of an animal experiencing compromised nutritional intake. However, for some primates that are dietary generalists, digesta particle size has been shown to increase when consuming preferred foods, which raises doubts about the role of chewing in digesting such foods. This uncertainty makes it difficult to understand the connection between diet, chewing, and digestion through digesta particle size in dietary generalists. In this study, using five typical food items from the Japanese macaque (Macaca fuscata) diet, we conducted in vitro digestibility and fermentation assays to explore the effects of particle size on enzymatic and microbial digestion. For the fermentation assays, we used feces from captive Japanese macaques as inoculum. Among the five food items, we found that particle size has a stronger influence on the digestibility of seeds and mature leaves compared to young leaves and pulp. The influence of particle size on the fermentation rate was stronger in pulp and seeds compared to that in leaves. The differences in physical structure, texture, digestion barriers, and soluble components may play important roles in such differences. These results support the hypothesis that reducing food particle size is less important for consuming fruits than for consuming leaves. The limited effects of particle size on digesting fruits suggest that the two fruits examined in this study are cost-effective concerning food processing and chewing.

Influence of food type, amount, and frequencies on the larviculture of pacamã catfish Lophiosilurus alexandri

ABSTRACTThis study assessed the performance of L. alexandri postlarvae (2 days after hatching) with different diets (Artemia and Panagrellus redivivus), food amounts (C300-C500-C700), and feeding frequencies (F1-F3-F6) in two experiments lasting 10 days. The best performing food type, Artemia and Artemia with P. redivivus, presented the highest survival rates as well as fish with the greatest weight, length, and specific growth rate (SGR). In the second experiment with Artemia, the weight, length, and SGR presented significant differences, increasing with higher amounts of prey. The best performance was obtained from a daily diet (F1) with the greatest amount of prey (C700).

An Assessment of Three Harpacticoid Copepod Species for Use in Ecotoxicological Testing

The relatively short life cycles of harpacticoid copepods makes them appropriate animals for use in tests that rapidly assess the acute, sublethal, or chronic effects of sediment contaminants. In this study, four harpacticoid copepod species (Nitocra spinipes, Tisbe tenuimana, Robertgurneya hopkinsi, and Halectinosoma sp.) were isolated from clean marine sediments, and procedures for laboratory culturing were developed. Halectinosoma sp. was abandoned due to handling difficulties. For the remaining species, the influence of food type and quantity on life-cycle progression was assessed. A mixed diet, comprising two species of algae (Tetraselmis sp. and Isochrysis sp.) and fish food (Sera Micron) was found to maintain healthy cultures and was fed during laboratory tests. Water-only exposure to dissolved copper (Cu) showed that the times (range) required to cause 50% lethality (LT(50)) were 24 (22-27) h at 50 μg Cu/l for T. tenuimana; 114 (100-131) and 36 (32-40) h for 200 and 400 μg Cu/l, respectively, for N. spinipes; and 119 (71-201) and 25 (18-33) h for 200 and 400 μg Cu/l, respectively, for R. hopkinsi. 96-h LC(50) (concentration causing 50% lethality) were also determined for adult N. spinipes exposed to cadmium, copper, zinc, ammonia, and phenol. A ranking system was generated based on the ease handling and culturing, rate of maturity, food selectivity and sensitivity to Cu. From this ranking, N. spinipes was determined to be the most suitable species for use in developing sediment-toxicity tests. The measurement of total reproductive output of N. spinipes during 10-day exposure to whole sediment was found to provide a useful end point for assessing the effects of sediment contamination.

Influence of Food Type on the Survival and Metamorphosis of the Zoeal Larvae of Macrobrachium rosenbergii

Influence of Food Type on the Survival and Metamorphosis of the Zoeal Larvae of Macrobrachium rosenbergii

Relative importance of dissolved and food pathways for lead contamination in shrimp

The relative importance of dissolved and food pathways and the influence of food type in the bioaccumulation and retention of lead in the shrimp Palaemonetes varians were examined using a radiotracer method. Shrimp were exposed to 210Pb-labelled seawater or fed two types of 210Pb-labelled food, viz. mussels or worms. The amount of radiotracer accumulated by shrimp was examined over a 7-day period, followed by a 1-month and a 7-day depuration period for the dissolved and food source, respectively. Steady state in the uptake was reached after 2 days exposure to dissolved lead, with a resultant estimated concentration factor of 98 ± 3. Transfer factors following ingestion of contaminated mussels and worms were lower than unity for both food types, with lead transfer from worms being significantly higher than that from mussels. Accumulation of dissolved Pb by shrimp was found to occur mainly through adsorption on the exoskeleton with a minor accumulation in the internal tissues probably resulting from the intake of seawater for osmoregulation. In contrast, lead taken up from contaminated food was readily absorbed and bound in the internal tissues of P. varians. Although the transfer of lead to P. varians through the ingestion of contaminated food was low (TF < 1%), it still represented 4 to 8% of the lead content in the prey which is a significant additional contribution of lead to the shrimp body burden. Independent of food type, following ingestion of contaminated food, approximately 23–27% of total lead accumulated in shrimp was located in the edible parts (e.g. muscle). Therefore, the food pathway is suggested to be a significant contributor to the lead transfer to humans through ingestion of contaminated shrimp. After exposure to contaminated food, lead loss kinetics were described by a two-component model, whereas Pb loss following direct uptake from seawater was best described by a three-component model. The additional compartment representing 64% of total Pb retained and characterized by a turnover < 10 min, corresponded to lead weakly adsorbed on the exoskeleton and incorporated in the hepatopancreas. Nevertheless, a significant fraction of lead accumulated from the dissolved (2%) and food (52–57%) pathways remained irreversibly retained in the tissues, suggesting that this organism could also serve as an effective long-term bioindicator of lead contamination in marine waters.

Influence of food type on the production and settling rate of faecal pellets produced by an estuarine copepod

Production of faecal pellets by the herbivorous estuarine copepodGladioferens imparipes, and the rate at which the pellets sink through a water column, were investigated in the laboratory. Pellet production rate, at excess food concentration, varied among food types, with a maximum rate of 3.2 pellets h –1 copepod –1 when copepods were fed on the diatom Skeletonema costatum, and a minimum of 1.5 when fed on the chlorophyte Chlamydomonas globosa. Pellet production rates may have reflected feeding prehistory and related effects on food preference and ingestion rates. Settling rates ranged from 2.0 m day –1 for pellets produced on the thecate dinoflagellate Scrippsiella sp. to 71.8 for pellets produced on S. costatum. The estimate of settling rate was strongly influenced by the method used to measure it and measure pellet density. Application of the laboratory results to average copepod densities in the Swan River estuary suggested a conservative estimate of production of 360 pellets L –1 day –1 , or 8 ˜g C and 1 ˜g N, given appropriate food conditions. With a conservative estimate of settling rate at 6.3 m day –1 , pellets would easily reach the sediments within a tidal cycle in many parts of the Swan River estuary.

Behavioral reactivity of cattle toward novel food: effects of testing time and food type of neighbors.

In order to improve methods to investigate individual variation in responses of cattle toward novel food, the influence of food type offered to neighbors and time of testing were investigated in tethered heifers. Twenty-four Danish Friesian heifers were used in two 2 x 3 factorial experiments, using 8 kg of a mixed ration (grass silage and concentrates) and 4.5 kg of carrots as a novel food. The factors were 1) time of testing: heifers tested at usual feeding time (1000) vs after 30 min with access to their usual food; and 2) food type of neighbors: either no food, novel food, or usual food. During the 30-min period with novel food in front of them, the behavior of the experimental heifers was video recorded. Testing at usual feeding time led to a tendency to increase the latency to eat the mixed ration (P = 0.08), a tendency to reduce intake of the mixed ration (P = 0.08), increased frequency and duration of sniffing carrots (P = 0.1 and P = 0.02, respectively), increased duration of sniffing the mixed ration (P = 0.05), and decreased frequency and duration of disturbance from neighbors (carrots: P = 0.0002 and P = 0.003). The food type of the neighbors did not have major influence on the behavioral reactivity. For both the mixed ration and carrots, the frequency of eating was increased when the neighbors got novel food rather than their usual food (P = 0.01 and P = 0.02). However, the frequency and duration of disturbance from neighbors was increased when no food was offered to the neighbors (carrots: P = 0.001; mixed ration: P = 0.01 and P = 0.09, respectively). It is concluded that time of testing is an important factor for the behavioral response toward novel food, leading to increased responses when tested at the usual feeding time compared with testing after 30 min of access to usual food. The minor effects of food type of neighbors indicate that it is possible to perform individual testing in a home environment, where the animals have limited possibility for contact with neighbors.

Influence of food type on the growth of early and late instars of three mayfly (Ephemeroptera) species

Growth of Ephemerella subvaria, Epeorus sp. and Paraleptophlebia sp. were determined while on diets restricted to diatoms, microbially colonized leaves, uncolonized leaves, or cultured bacteria. Early-instar E. subvaria showed significantly higher percent weight increases (>1011 %) on diatom and colonized leaf diets than uncolonized leaves and bacteria, whereas late instars showed significant weight increases only on diatoms: both leaf diets and cultured bacteria produced little growth (<30%) in late instars. Early instar Epeorus larvae showed similar growth responses (20-60% increase) for all four diets in early instars. However. late instars of Epeorus showed significant growth (60% only on diatoms; little or no growth was shown for leaf diets and bacteria. In contrast, early-instar Paraleptophlebia lost weight on diatoms and showed significant growth (ca. 30%) for both leaf diets and bacteria. Late-instar Paraleptophlebia showed a 25 % weight increase for all four diets. Our data suggest that early instars of all three species may rely heavily on detrital food resources, whereas late instars of E. subvaria and Epeorus appear to shift to algal resources; these two species also may occupy different functional-feeding groups at different developmental stages since E. subvaria and Epeorus larvae did shred leaves in their early instars. Paraleptophlebia larvae showed little evidence of leaf-shredding activity but instead appeared to act as detritivores (feeding on fine particulates even from leaf surfaces) throughout their life cycle.

少数歯欠損片側遊離端症例におけるコーヌスクローネ支台の挙動に関する基礎的研究

The purposes of this laboratory experiment were to observe the movements of abutment teeth with the Konus-type telescope attachments by utilizing two digital type of laser displacement sensors, and to evaluate their movements through the statistical analysis. Furthermore, another purpose was to examine thoroughly by comparing with the movements of abutment teeth with clasps which had been obtained from the same condition. The results are summerized as follows : 1. On the amount of mesiodistal parallel movements to the long axes of abutment teeth : a) Displacements of design K2 (〓) were significantly greater than those of K1 (〓) and moved towards the mesial direction. b) The amount of displacements when crushing the short type of test food were always four to five times greater than those of when crushing the long type. Little influence of food type, however, could be recognized at 〓 in design K2. 2. On the degree of mesiodistal inclinations of the abutment teeth : Contrary to above mentioned parallel movements, displacements of design K2 (〓) were significantly smaller than those of K1 (〓) and inclined towards the distal direction. 3. On the amount of buccolingual parallel movements to the long axes of abutment teeth, those were the smallest of the whole displacements. In addition, little influence could be recognized concerning amount of loads and food shapes included in K2 (〓). 4. On the degree of buccolingual inclinations : The largest degree of inclination was detected in K1, and it inclined towards the lingual side. 5. On the amount of vertical movements, little difference was recognized between designs K1 and K2 by appearance. but the movement of K2 was greater than that of K1 at highly significant under almost all loads. 6. On the twist-like movements : a) Different directions and amount of the abutment teeth movements were observed due to the food shape. b) Counterclockwise movements were recognized in both designs when crushing the short type of food, and the amount of them increased as loads increases from 3 kg to 7 kg. Clockwise movements arose when crushing the long type of food. Also there was no significant increase in the displacement of the whole abutment teeth. 7. In the displacements in K1, inclinations were occupied about 50%. When connecting the outer crowns to each other (K2), displacements decreased by about 30% and some 34% of the inclinations were also observed in 〓. 8. When comparing the displacements of abutment teeth with these Konus-type retainers to that with clasp accemblies under the same conditions, the degree of inclination in design K1 was almost equal to that in design A. In addition, the degree of inclination in design K2 was almost the same as in designs B, D, and E, but greater than those in designs Aw, Ca, Ct, Rk, and Ik. It may be said in this connection that abbreviated words in the writings represent A : Akers, B : Back-action, Aw : Wrought wire Akers, Ca : Combination with cast and wrought wire Akers, Ct : Combination with T-bar and cast Akers, Rk : Krol's retainer, Ik : Kratochvil's I-bar, and D : Double Akers, E : Extended arm clasp accemblies respectively. The above mentioned results indicate that ideas free from preconceived concepts should be entertained about splinting of abutment teeth. In order to do so, accumulation of still more data about the various cases is necessary.

Restrained eating: an experimental disentanglement of the disinhibiting variables of perceived calories and food type.

The influence of food type on the restrained eating pattern was examined. In Study 1, subjects rated the degree to which each of 149 foods were dietary permissable or dietary forbidden. The number of avoided foods correlated positively with restraint score. Study 2 compared Herman and Mack's (1975) 1- and 2-milk shake preloads to two nonforbidden preloads of equivalent calories. Food type, and not perceived calories, was found to be the element of the preload required to cause disinhibition among restrained eaters, both within the experiment and outside the experimental setting. Study 3 examined the effects of anticipated consumption (varying food type and calories) on the restrained eating pattern. Only restrained eaters anticipating a forbidden food (whether high or low in calories) were disinhibited. The restrained literature was reconsidered in light of the forbidden food hypothesis.