AWARENESS AMONG STUDENTS ON ILL EFFECTS OF CARBONATED DRINKS ON ENAMEL

Abstract A rapid method for extraction and quantitative determination of sorbic and benzoic acids in carbonated drinks and fruit juices is described. Acidified sample aliquots are transferred onto an Extrelut column. Acid preservatives are then eluted from the column with a mixture of ethyl ether-petroleum ether. Content of preservatives in the concentrated ethereal extract is readily determined by temperature-programmed gas-liquid chromatography without the need to prepare derivatives.

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The use of wild medicinal raw materials in food production

BIO Web of Conferences ◽

10.1051/bioconf/20201700048 ◽

2020 ◽

Vol 17 ◽

pp. 00048

Author(s):

Alla V. Volkova ◽

Vladimir N. Sysoev ◽

Andrey N. Makushin

Keyword(s):

Food Production ◽

Raw Materials ◽

Inhibitory Effect ◽

Bakery Products ◽

Systematic Analysis ◽

Experimental Justification ◽

Carbonated Drinks ◽

Herbal Infusions ◽

Positive Effect ◽

Water Alcohol

Research on the composition of new types of food products, including those enriched with physiologically functional ingredients, is relevant and promising, since it allows us to organize public nutrition on a scientific and hygienic basis. The aim is experimental justification of the use of wild medicinal raw materials in food production. The methodological basis is a systematic analysis of the technology for the production of bakery products, non-alcoholic carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In accordance with the chosen method, the problem of choosing and justifying the use of wild-growing phyto-enrichment agents of different species has been solved. It has been established that the introduction of phyto-enrichment agents has a positive effect on maturation processes of the dough. The use of wild medicinal raw materials is more justified in the form of herbal infusions. In the production of non-alcoholic carbonated drinks, drinks containing hawthorn, echinacea grass, linden flowers, lingonberry leaves, rose hips and thyme herbs have the most harmonious taste. In the production of sausages, wild-growing medicinal raw materials can be used as water-alcohol infusions and crushed raw materials. A water-alcohol infusion of fireweed narrow-leaved has the greatest inhibitory effect on the development of bacteria.

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Assessment of carbonated and healthy drinks consumption pattern among undergraduates in Obafemi Awolowo University, Ile- Ife, Osun State

Journal of Agriculture and Food Sciences ◽

10.4314/jafs.v18i1.8 ◽

2020 ◽

Vol 18 (1) ◽

pp. 82-92

Author(s):

F.O. Idumah ◽

L.A. Orumwense ◽

F. Awe ◽

J.N. Irem ◽

O.A. Abdullahi ◽

...

Keyword(s):

Undergraduate Students ◽

State Government ◽

Sampling Technique ◽

Primary Data ◽

Consumption Pattern ◽

Individual Perceptions ◽

Factors Influencing ◽

Carbonated Drinks ◽

Major Factors ◽

Nutritional Benefits

The study assessed carbonated and healthy drinks consumption pattern of the undergraduate students of Obafemi Awolowo University (OAU), IIe – Ife, Nigeria. Random sampling technique was employed in this study. The study relied on primary data which was collected through questionnaires. Data collected were analyzed using mean and percentages. The total number of respondents was 260 undergraduate students, which comprised 102 males and 158 females. Majority (47.3%) of the respondents were between 17 – 20 years old and were single. It was indicated that majority (49.6%) of the respondents has less than N10,000 as income level from their monthly stipend. The result indicated that the carbonated drinks that the students consume the most were Fanta and Coke. Majority (38.5%) of the respondents consume fruit smoothies while they sometimes (38.8%) consume zobo drink. The result also reveals that zobo drink has the highest percentage (76.2%) of consumption than other healthy drinks. The major factors influencing healthy drinks consumption based on individual perceptions were taste (40.4%), price (38.9%), preferences (36.2%), and nutritional benefit (35.0%) while price (36.5%), taste (35.8%), preferences (33.5%) and availability on campus (31.5%) were the major factors influencing carbonated drinks consumption based on individual perceptions. It is therefore recommended that the Federal and State Government should ensure proper health education of undergraduates regarding the nutritional benefits of healthy drinks as well as the adverse effects of carbonated drinks. Keywords: carbonated drinks, healthy drinks, consumption pattern, Obafemi Awolowo University (OAU)

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Preventing childhood obesity by reducing consumption of carbonated drinks: cluster randomised controlled trial

BMJ ◽

10.1136/bmj.38077.458438.ee ◽

2004 ◽

Vol 328 (7450) ◽

pp. 1237 ◽

Cited By ~ 469

Author(s):

Janet James ◽

Peter Thomas ◽

David Cavan ◽

David Kerr

Keyword(s):

Childhood Obesity ◽

Randomised Controlled Trial ◽

Controlled Trial ◽

Cluster Randomised Controlled Trial ◽

Cluster Randomised ◽

Carbonated Drinks ◽

Randomised Controlled

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Heavy metals content in some non-alcoholic beverages (carbonated drinks, flavored yogurt drinks, and juice drinks) of the Egyptian markets

Toxicology Reports ◽

10.1016/j.toxrep.2019.02.010 ◽

2019 ◽

Vol 6 ◽

pp. 210-214 ◽

Cited By ~ 11

Author(s):

Gomaa N. Abdel-Rahman ◽

Mohamed B.M. Ahmed ◽

Bassem A. Sabry ◽

Safaa S.M. Ali

Keyword(s):

Heavy Metals ◽

Alcoholic Beverages ◽

Carbonated Drinks

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The use of the SMED method in improvement of production enterprises

E3S Web of Conferences ◽

10.1051/e3sconf/201913201022 ◽

2019 ◽

Vol 132 ◽

pp. 01022

Author(s):

Joanna Stuglik ◽

Zofia Gródek-Szostak ◽

Danuta Kajrunajtys

Keyword(s):

Production Process ◽

Production Line ◽

Production Lines ◽

Carbonated Drinks ◽

Glass Bottles ◽

Production Company

The aim of the paper is to present the results of introducing the SMED method on one of the production lines in a selected production company. For the purposes of this study, a single bottling line for filling 200 ml and 250 ml glass bottles with carbonated drinks was selected. Upon analyzing the process of mixer washing in terms of time, it was shown that in individual steps, the total single washing time was 5 hours 3 minutes on average, which accounted for about 19% of the total retooling of the production line. However, after using the SMED method, this process has taken 3 hours 50 minutes. Thus, a saving of 1 hour 13 minutes was obtained after shortening the retooling, which allowed to extend the production process.

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