scholarly journals Mineral profiles of powdered milk, yoghurt, ice cream and raw milk

2017 ◽  
Vol 3 (2) ◽  
pp. 294-297
Author(s):  
Sumya Kibria ◽  
AKM Masum ◽  
MA Islam ◽  
Md Harun Ur Rashid
Keyword(s):  
Ice Cream ◽  
Raw Milk ◽  
Food Composition ◽  
Powdered Milk ◽  
Dairy Food ◽  
Mean Values ◽  
Significant Difference ◽  
Agricultural Chemistry ◽  
Flame Spectrophotometry ◽  
One Way Anova

The present study was undertaken to update the dairy food composition database of Bangladesh by studying the minerals profile of important milk and milk products. Major minerals such as Sodium (Na), Potassium (K), Calcium (Ca), Magnesium (Mg) and Phosphorus (P) contents of powdered milk, yoghurt, ice cream and raw milk of cows were investigated in this study. The research was conducted at the postgraduate laboratory of Dept. of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh. Na and K content were found by flame spectrophotometry method, Ca and Mg by EDTA titrimetric method and P by UV-visible spectrophotometric determination. One Way ANOVA (with ‘p’ values) was done by using statistical analytical software Stata 12. ANOVA was coupled with Tukey’s test that gives mean separation in case of significant difference among the samples. Concerning mean values, powdered milk contained the highest Na (3138.19 ppm), K (9394.47 ppm), Ca (7615.2 ppm), Mg (891.18 ppm) and P (11332.36 ppm), whereas, the lowest Na (93.09 ppm), K (463.39 ppm) and Ca (1362.72 ppm) were found in raw milk and the lowest Mg (267.35 ppm) and P (1673.99) were found in ice cream. Elemental composition varied significantly from product to product (p<0.05). From this study it could be concluded that major minerals are found highest in powdered milk and lowest in raw milk, whereas, yoghurt and ice cream contained intermediate level of minerals.Asian J. Med. Biol. Res. June 2017, 3(2): 294-297

scholarly journals Effect of whitening dentifrices on the surface roughness of a nanohybrid composite resin

2016 ◽  
Vol 10 (02) ◽  
pp. 170-175 ◽  
Author(s):  
Gabriela Migliorin da Rosa ◽  
Luciana Mendonça da Silva ◽  
Márcio de Menezes ◽  
Hugo Felipe do Vale ◽  
Diego Ferreira Regalado ◽  
...  
Keyword(s):  
Surface Roughness ◽  
Composite Resin ◽  
Wilcoxon Test ◽  
Control Group ◽  
Mean Values ◽  
Short Period ◽  
Significant Difference ◽  
Before And After ◽  
Nanohybrid Composite ◽  
One Way Anova

ABSTRACT Objectives: The present study verified the influence of whitening dentifrices on the surface roughness of a nanohybrid composite resin. Materials and Methods: Thirty-two specimens were prepared with Filtek™ Z350 XT (3M/ESPE) and randomly divided into four groups (n = 08) that were subjected to brushing simulation equivalent to the period of 1 month. The groups assessed were a control group with distilled water (G1), Colgate Total 12 Professional Clean (G2), Sensodyne Extra Whitener Extra Fresh (G3), and Colgate Luminous White (G4). A sequence of 90 cycles was performed for all the samples. The initial roughness of each group was analyzed by the Surface Roughness Tester (TR 200-TIME Group Inc., CA, USA). After the brushing period, the final roughness was measured, and the results were statistically analyzed using nonparametric Kruskal–Wallis and Dunn tests for intergroup roughness comparison in the time factor. For intragroup and “Δ Final − Initial” comparisons, the Wilcoxon test and (one-way) ANOVA were, respectively, performed (α = 0.05). Results: The roughness mean values before and after brushing showed no statistically significant difference when the different dentifrices were used. None of the dentifrices analyzed increased significantly the nanohybrid composite resin surface roughness in a 1 month of tooth brushing simulation. Conclusions: These results suggest that no hazardous effect on the roughness of nanohybrid composite resin can be expected when whitening dentifrices are used for a short period. Similar studies should be conducted to analyze other esthetic composite materials.

Occurrence of Clostridium perfringens in Milk and Dairy Products

1980 ◽  
Vol 43 (7) ◽  
pp. 536-537 ◽  
Author(s):  
T. A. EL-BASSIONY
Keyword(s):  
Clostridium Perfringens ◽  
Dairy Products ◽  
Ice Cream ◽  
Raw Milk ◽  
Mean Value ◽  
Processed Cheese ◽  
Mean Values ◽  
Milk Products ◽  
The Mean ◽  
Milk And Dairy Products

A total of 163 samples of milk and milk products (including raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream) were collected from Assiut City markets. Clostridium perfringens was detected in 45.5, 20, 30, 14.3, 20, 10, 50 and 20% of the examined samples, respectively, using SPS agar. With TSN agar, the organism was isolated from 72.7, 20, 30, 28.6, 50, 10, 50, and 30% of the samples, respectively. The mean value of the C. perfringens count using SPS agar was 53.6/ml, 40/g, 60/g, 14.3/g, 30/g, 1.4/g, 25/g and 8/ml of raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream samples, respectively, while the mean values of C. perfringens counts obtained with TSN agar were 76.4/ml, 170/g, 140/g, 42.9/g, 590/g, 2.9/g, 172.9/g, and 109/ml of examined samples, respectively. Milk and dairy products, if improperly handled, provide a means for transmission of C. perfringens to the consumer.

scholarly journals Incidence of psychrotrophic lipolytic bacteria in cow’s raw milk

2009 ◽  
Vol 54 (No. 2) ◽  
pp. 65-73 ◽  
Author(s):  
R. Cempírková ◽  
M. Mikulová
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Raw Milk ◽  
Culture Methods ◽  
Mean Values ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Limit Value ◽  
Significant Difference ◽  
Medium Level

The contamination of bulk samples of cow’s raw milk (<I>n</I> = 491) by psychrotrophic lipolytic bacteria (PLiBC), total count of psychrotrophic bacteria (PBC) and mesophilic bacteria (TBC) was monitored for two years on eight dairy farms and the correlations among these groups of bacteria were analysed. An increase in TBC, PBC and PLiBC and in the values of free fatty acids (FFA) was tested experimentally in three milk samples in relation to time (analyses were done in 24-hour intervals until 96 hours) and storage temperature of milk samples (4; 6.5 and 10°C). Bacterial contamination of milk was determined by culture methods in accordance with IDF standards, the values of FFA were determined by an extraction-titration method. These mean values were determined in the set of samples (<I>n</I> = 491): PLiBC 659 CFU/ml, PBC 2 932 CFU/ml and TBC 18 932 CFU/ml. A high correlation was proved between values of PBC and PLiBC (<I>r</I> = 0.87; <I>P</I> < 0.001) while the correlation between TBC and PBC (<I>r</I> = 0.65; <I>P</I> < 0.001) and between PLiBC and TBC (<I>r</I> = 0.59; <I>P</I> < 0.001) was on a medium level. The proportional index <I>p<sub>I</sub></I> for PLiBC/PBC was 0.20, for PLiBC/TBC 0.03 and for PBC/TBC 0.16. In seasonal dynamics a statistically significant difference (<I>P</I> < 0.001; <I>P</I> < 0.05) between the increased values of TBC in the summer season was proved compared to the winter and spring season. The differences in the seasonal variation of PBC and PLiBC values were not significant. Experimental investigation of an increase in the values of tested parameters showed that at temperatures of milk sample storage 4 and 6.5°C TBC did not exceed the permissible hygienic value (100 000 CFU/ml) even after 96 hours while at 10°C it amounted to 90 000 CFU/ml after 48 hours and the limit for TBC was exceeded several times after 96 hours. PBC, which is not inhibited by cold storage to such a large extent, did not exceed the hygienic limit value for PBC (50 000 CFU/ml) even after 96 hours when milk samples were stored at 4°C, but at 6.5°C after 72 hours and at 10°C already after 48 hours the values 6 and 20 times higher, respectively, than the hygienic limit were recorded. A similar trend was observed in PLiBC, which exceeded the hazardous limit (43 000 CFU/ml) at 6.5°C after 96 hours and at 10°C already after 48 hours whereas at 4°C the limit value was not exceeded even after 96 hours. The content of FFA also increased in relation to the storage time and temperature of milk samples but in comparison with the increase in the tested groups of microorganisms the increase in FFA showed a higher correlation with storage time compared to storage temperature. A medium correlation was calculated between PLiBC and/or PBC and FFA content (<I>r</I> = 0.52; <I>r</I> = 0.57; <I>P</I> < 0.001).

scholarly journals Infrared or ultrasonic milk analysis can affect its results?

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Guilherme Augusto Manske ◽  
Elisandra Rigo ◽  
Fábio José Gomes ◽  
Ana Luiza Bachmann Schogor
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Raw Milk ◽  
Physicochemical Analysis ◽  
Milk Analysis ◽  
Ultrasonic Spectroscopy ◽  
Mean Values ◽  
Brazilian Legislation ◽  
Standard Procedures ◽  
Significant Difference

ABSTRACT: Constant monitoring of milk quality by the processing industries demands the use of methodologies that add agility and low-cost analysis, such as the use of electronic equipment based on infrared or ultrasonic spectroscopy. In the present study, quality of raw milk received by dairy farms from western region of Santa Catarina state, Brazil, was evaluated throughout two methodologies of analysis of chemical composition and compared, being that both equipment used standard procedures for calibration, considering as reference data from the classic analytical methods recommended in Brazilian legislation. Milk samples from 45 producers were analyzed for SCC, TBC and physicochemical analysis, performed at dairy’s laboratory and at the official laboratory. Infrared and ultrasound methodologies for chemical composition of fat, protein and lactose were compared and correlated. The comparison of the methods showed that there was no significant difference for the mean values of fat (P=0.06); however, they presented significant difference for protein (P=0.001), higher for IR (3.23 vs. 3.33), and lactose (P<0.0001), higher for US (4.47 vs. 4.83). Correlation was positive and significant for fat (r=0.73, P<0.0001), protein (r=0.47, P=0.001) and lactose (r=0.51, P=0.0003). Considering the minimal composition required, TBC and SCC levels, 95.5%, 84.1% and 64.4% of the milk producers met the current Brazilian legislation, respectively. It was concluded that the methodologies have affected results, which may have been influenced by the correction factor used for equipment calibration, specifically for analyzed samples during the study period.

scholarly journals Stakeholders’ impediments in promoting school nutrition education in South Africa: Implications on youth dietary knowledge of excess fats and carbohydrates

2021 ◽  
Vol 21` (01) ◽  
pp. 17158-17177
Author(s):  
Tafirenyika Mafugu ◽  
Keyword(s):  
South Africa ◽  
Nutrition Education ◽  
School Nutrition ◽  
Mean Values ◽  
Dietary Knowledge ◽  
Inadequate Knowledge ◽  
Significant Difference ◽  
The Mean ◽  
One Way Anova ◽  
Nutrition Programme

There is prevalence of overweight and obesity in South Africa. Evidence of nutrition knowledge and challenges affecting the promotion of nutrition interventions is needed to produce more effective strategies to prevent nutrition problems in schoolchildren. The study sought to explore challenges encountered by stakeholders of the school nutrition programme in promoting nutrition education. Furthermore, the study aimed to assess the implications of the stakeholders ‘challenges on learners’ dietary knowledge of excess fats and carbohydrates. The study took place in eight secondary schools in the Pinetown District, KwaZulu-Natal,South Africa. The qualitative data from nine interviewees who were stakeholders of the school nutrition programme were analysed using thematic content analysis. Quantitative data were collected from 108 grade 12learners using self-administered questionnaires.The quantitative data was coded, collated and analysed using SPSS. Independent sample t-test was used to evaluate if there was significant difference between gender and the mean values. One-way ANOVA was used to establish if there was any significant difference between the mean values of learners’ knowledge on various nutrition principles.Learners displayed inadequate knowledge of a healthy diet(34%),the importance of vegetables in the diet (71%), the health risks of excess fats (64.8%) and excess carbohydrates (77.8%),and nutritious food to be eaten daily (40.7%). Comparison of group means of various nutrition principles using one way ANOVA indicated significant difference at p < 0.05 level[F(4, 528) = 43.3, P < 0.001]. The 44 male respondents had significantly higher scores for the awareness of health risks of excess fats t (103) = 2.6, p =0.01and excess carbohydrates t (103) = 2.7, p =0.01 compared to 61 females.Each food group could be listed only by less than 22% of the participants. Challenges encountered in promoting nutrition education included time constraints, lack of training on nutrition principles, lack of supporting documents and lack of nutrition principles in the curriculum.The inadequate knowledge displayed by learners and lack of training and supporting documents in promoting nutrition education indicate areas that can be targeted by intervention programmes to improve nutrition knowledge of learners and stakeholders.

scholarly journals Fracture resistance of veneers in premolars

2018 ◽  
Vol 12 (02) ◽  
pp. 191-198 ◽  
Author(s):  
Ludmilla Azevedo Linhares ◽  
Larissa Fernanda Pottmaier ◽  
Guilherme Carpena Lopes
Keyword(s):  
Fracture Resistance ◽  
Composite Resin ◽  
Lithium Disilicate ◽  
Mean Values ◽  
Significant Difference ◽  
Mode Of Failure ◽  
The Mean ◽  
Tooth Preparation ◽  
Post Hoc ◽  
One Way Anova

ABSTRACT Objective: The purpose of the study was to compare the fracture resistance of ceramic veneers and composite resin veneers with and without dental preparation. Materials and Methods: Forty freshly extracted mandibular premolars were selected and randomly assigned into four groups (n = 10): Group NPR = no dental preparation and direct veneer with 0.2 mm thick composite resin (Amelogen Plus, Ultradent); Group NPC = no dental preparation and 0.2 mm thick lithium disilicate ceramic veneer (IPS e.max Press, Ivoclar Vivadent); Group P2C = Tooth preparation of 0.2 mm and 0.2 mm thick ceramic veneer (IPS e.max Press); and Group P5C = Tooth preparation of 0.5 mm and 0.5 mm-thick ceramic veneer (IPS e.max Press). In all groups, the restorations covered 1 mm of the occlusal surface of the buccal cusp, and the thickness of this area was the same of the buccal area (0.2 mm or 0.5 mm). After the luting procedure, all groups were thermocycled (10,000 cycles, 5°C–55°C) and subjected to fracture resistance test under compression (Instron 4444 with a crosshead speed of 0.5 mm/min). The mode of failure analysis was performed under a ×10 magnification. Data were subjected to one-way ANOVA and Duncan's post hoc test (P < 0.05). Results: The mean fracture resistance (men ± standard deviation) was NPR = 690.33 ± 233, NPC = 790.52 ± 408, P2C = 1131.34 ± 341, and P5C = 983.56 ± 202. There were significant differences of the fracture resistance values between all groups (P = 0.013). NPR and NPC groups showed mean values of fracture resistance significantly lower than P2C. However, P5C presented intermediate values without a significant difference from the other groups. The mode of failure for all groups was mixed (60%), cohesive failures (20%), root failures (15%), and adhesive failures (5%). Conclusion: Minimally invasive tooth preparation (0.2-mm) allowed to achieve higher fracture resistance in premolars restored with lithium disilicate ceramic veneers. Attention should be given to the 0.5 mm preparation since catastrophic fractures only happened when this preparation depth was performed.

scholarly journals Physical and chemical characteristics of milk from goats supplemented with different levels of total digestible nutrients in the dry period

2017 ◽  
Vol 39 (4) ◽  
pp. 429 ◽  
Author(s):  
Thiago Vinicius Costa Nascimento ◽  
Washington Luiz Gonçalves de Almeida Júnior ◽  
Edilson Soares Lopes Júnior ◽  
Daniel Ribeiro Menezes ◽  
Francesca Silva Dias ◽  
...  
Keyword(s):  
Raw Milk ◽  
Control Group ◽  
Chemical Characteristics ◽  
Dry Period ◽  
Mean Values ◽  
Physical And Chemical Characteristics ◽  
Brazilian Legislation ◽  
Significant Difference ◽  
Physical And Chemical ◽  
Different Levels

 We evaluated the physical and chemical characteristics of raw milk from goats supplemented with levels of Total Digestible Nutrients (TDN) in the dry period. Samples from 20 goats were divided into 4 groups, 3 groups received 400g concentrate per animal with different levels of TDN (65, 75 and 85%), and the control group (without concentrate). Four samples of milk were used for each animal, in four sampling periods, which were subjected to physical and chemical analysis. There was no significant difference between the treatments for the parameters of acidity and fat. The diet without concentrate presented higher value for the cryoscopic index. Mean values of the four treatments were within the range set by the Brazilian legislation for all parameters evaluated. The use of concentrate, containing 85% TDN in goat supplementation, was favored the physical and chemical characteristics of the milk during the dry period. 

scholarly journals Adhesion to eroded dentin submitted to different surface treatments

2014 ◽  
Vol 17 (4) ◽  
pp. 40
Author(s):  
Thayanne Monteiro Ramos Oliveira ◽  
Thaysa Monteiro Ramos ◽  
Bruna Uglik Garbui ◽  
Fernando Seishim Hanashiro ◽  
Patricia Moreira De Freitas
Keyword(s):  
Bond Strength ◽  
Composite Resin ◽  
Fracture Pattern ◽  
Strength Test ◽  
Mean Values ◽  
Diamond Bur ◽  
Significant Difference ◽  
Microshear Bond Strength ◽  
One Way Anova

<p><strong>Objective: </strong>This <em>in vitro</em> study measured the microshear bond strength (µSBS) of a composite resin to sound and artificially eroded dentin, submitted to surface treatment with diamond bur (DB) or Er,Cr:YSGG laser (L). <strong>Material and Methods:</strong> Bovine dentin samples were randomly divided into six groups (n=11): G1-sound dentin, G2-eroded dentin, G3-eroded dentin treated with Er,Cr:YSGG laser at 1.5W, G4-eroded dentin treated with Er,Cr:YSGG laser at 2.0W, G5-eroded dentin treated with Er,Cr:YSGG laser at 2.5W and G6-eroded dentin treated with diamond bur. Erosive cycling was performed by immersion in 0.05M citric acid (pH2.3;10min; 6x/day) and in remineralizing solution (pH7.0, 1h, between acid attacks), for 5 days. Three composite resin cylinders were bonded to the samples and after 24h storage in distilled/deionized water (37<sup>o</sup>C), samples were submitted to microshear bond strength test and mean values (MPa) were analyzed by one-way ANOVA and Tukey tests (α=0.05). <strong>Results:</strong> G1 (19.9±7.6) presented the highest µSBS mean followed by G6 (12.2±3.8), which showed no statistically significant difference compared with the other groups, except from G4. The lowest µSBS value was found for G4 (7.1±1.5), which did not differ statistically from G2 (7.5±1.8), G3 (8.4±1.8) and G5 (8.6±3.2). Analysis of the fracture pattern revealed a higher incidence of adhesive fractures for all experimental groups. <strong>Conclusion:</strong> The results indicate that Er,Cr:YSGG laser at the parameters used in this <em>in vitro</em> study  did not enhance composite resin bonding to eroded dentin.</p>

scholarly journals The Evaluation of Water Sorption/Solubility on Various Acrylic Resins

2008 ◽  
Vol 02 (03) ◽  
pp. 191-197 ◽  
Author(s):  
Suleyman Hakan Tuna ◽  
Filiz Keyf ◽  
Hasan Onder Gumus ◽  
Cengiz Uzun
Keyword(s):  
Water Sorption ◽  
Water Solubility ◽  
Pearson Correlation ◽  
Acrylic Resin ◽  
Mean Values ◽  
Dimensional Changes ◽  
Acrylic Resins ◽  
Heat Cure ◽  
Significant Difference ◽  
One Way Anova

ABSTRACTObjectives: The absorption of water by acrylic resins is a phenomenon of considerable importance since it is accompanied by dimensional changes, a further undesirable effect of absorbed water in acrylic resins to reduce the tensile strength of the material. Solubility is also an important property because it represents the mass of soluble materials from the polymers.Methods: Ten acrylic resin-based materials were evaluated: two heat cure acrylic resins (De Trey QC-20, Meliodent Heat Cure) and eight self cure acrylic resins (Meliodent Cold, Akrileks, Akribel, Akribel Transparent, Vertex Trayplast, Formatray, Dentalon Plus, Palavit G). To evaluate water sorption and water solubility, thirty square-shaped specimens (20×20×1.5 mm) were fabricated from the wax specimens. One way ANOVA test, Tukey test and Pearson correlation coefficient performed for data.Results: Water sorption mean values varied from 11.33±0.33 to 30.46±0.55 μg/mm3. Water solubility mean values varied from -0.05±0.23 to 3.69±0.12 �g/mm3. There was statistically significant difference between mean values of the materials (P<.05). There was no linear correlation between sorption and solubility values.Conclusions: The results of the water sorption and water solubility values of both self-cured and heat-cured acrylic resins were in accordance with the ISO specification. No correlation found between water sorption and water solubility values. (Eur J Dent 2008;2:191-197)

scholarly journals Examination of correlation among reaction time, strength, and flexibility of sedentary and athletes in different branchesFarklı branşlarda yer alan sporcular ve sedanterlerde bazı biomotor özellikler ve reaksiyon zamanı arasındaki ilişkilerin incelenmesi

2017 ◽  
Vol 14 (4) ◽  
pp. 3282
Author(s):  
Recep Gürsoy ◽  
Sedi Akarsu ◽  
Kürşat Hazar
Keyword(s):  
Reaction Time ◽  
Female Athletes ◽  
Mean Values ◽  
Left Hand ◽  
Leg Strength ◽  
Right Hand ◽  
Significant Difference ◽  
Time Strength ◽  
One Way Anova ◽  
Sports Activities

The purpose of this study was to contribute to the selection of talent by determining which parameters are more important for which branch between sports branches and how sports activities of different kinds and sedentary life affect some of the motoric characteristics found in the physiological structure of the human being. Adult athletes who have been sporting for at least three years and still actively engaged in sports and adult sedentary groups have participated in the study. Totally 212 participants that 157 were male and 55 were female, 119 of them were athletes and 93 were sedentary. All subjects voluntarily participating in the tests were subjected to a simple reaction time test (right hand and left hand), right and left claw, back and leg strength tests and flexibility (sit and reach) tests, respectively. Independent t-test was used for binary comparisons of data obtained and One-Way ANOVA was used to multiple comparisons. It was found that there was a statistically difference between both male-female athletes and sedentary male and females’ mean values of the right hand reaction time and values of claw-back and leg strength (p<0,05); and it was determined that there was no statistically difference between male and females’ means of left-hand reaction time and flexibility values (p>0,05). While there was a significant difference between sedentary and athletes’ means of reaction time, claw-back-leg strength and flexibility values (p<0,05), reaction time, strength measurements, and flexibility values have been found better in athletes as well as all other values have been found significant. It has been determined that there is a significant difference among athletes from different branches in all values in the average of reaction time, claw-back-leg strength and flexibility values (p <0.05). In conclusion, it is considered that sports activities in different branches are an important factor in development of motoric features of the human body, for this reason; it is important to take the signified differences into consideration when choosing talent for the branches in sport.Extended English abstract is in the end of PDF (TURKISH) file.ÖzetBu çalışmanın amacı;  farklı türde yapılan sportif aktiviteler ve sedanter yaşamın insanın fizyolojik yapısında bulunan bazı motorik özellikleri nasıl etkilediğini ve spor branşları arasında hangi branş için hangi parametrelerin daha önemli olduğunu ortaya koymak suretiyle, sporda yetenek seçimine katkı bir sağlayabilmektir. Çalışmaya, en az üç yıl süreyle spor yapmış ve halen aktif olarak spor yapan yetişkin sporcular ve yetişkin sedanter bireyler katıldı. Toplam 212 kişiden 157’si erkek, 55’i bayan olmak üzere katılımcıların 119’u sporcu, 93’ü ise sedanterdi. Testlere gönüllü olarak katılan tüm deneklere, sırası ile basit reaksiyon zaman testi (sağ el ve sol el olmak üzere), sağ ve sol el kavrama, sırt ve bacak kuvveti testleri ile esneklik (otur-uzan) testi uygulandı. Elde edilen verilerin ikili karşılaştırmaları için Bağımsız örneklem t-testi ve çoklu karşılaştırmaları için ise One-Way ANOVA test yöntemi kullanıldı. Katılımcılardan gerek sporcu erkek ve bayanların gerekse sedanter erkek ve bayanların sağ el reaksiyon zamanı, el kavrama, sırt-bacak kuvveti değerleri ortalamaları arasında anlamlı farklılık olduğu (p<0,05), sporcu ve sedanter, erkek ve bayanların sol el reaksiyon zamanı ve esneklik değerleri ortalamaları arasında ise anlamlı farklılıkların olmadığı tespit edildi (p>0,05). Sporcu ve sedanter bireylerde reaksiyon zamanı, el kavrama, sırt-bacak kuvveti ve esneklik değerleri ortalamaları arasında anlamlı farklılıklar görülürken (p<0.05), tüm değerler anlamlı bulunmakla birlikte reaksiyon zamanı ve kuvvet ölçümleri ile esneklik değerleri sporcularda daha iyi bulundu. Çeşitli branşlardaki sporcuların reaksiyon zamanı, el kavrama-sırt-bacak kuvveti ve esneklik değerleri ortalamalarında ise tüm değerlerde branşlar arası anlamlı farklılıkların olduğu tespit edildi (p<0,05). Sonuç olarak farklı türde yapılan sportif aktivitelerin insan vücudundaki motorik özelliklerin geliştirilmesinde önemli bir etken olduğu ve bu nedenle sporda yetenek seçimi yapılırken belirtilen farklılıklara dikkat edilmesinin önemli olduğu düşünülmektedir.

Sign in / Sign up

Export Citation Format

Share Document