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drinks</title> <meta name="description" content="Search results for: fizzy drinks"> <meta name="keywords" content="fizzy drinks"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="fizzy drinks"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 76</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: fizzy drinks</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">76</span> The Environmental Effects of Amalgam Tooth Fillings</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdulsalam%20I.%20Rafida">Abdulsalam I. Rafida</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdulhmid%20M.%20Alkout"> Abdulhmid M. Alkout</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdultif%20M.%20Alroba"> Abdultif M. Alroba</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigates the heavy metal content in the saliva of persons with amalgam tooth fillings. For this purpose, samples of saliva have been collected based on two factors i.e. the number of amalgam fillings in the mouth (one, two or three fillings), and the time factor i.e. the time since the fillings have been in place (less than a year and more than a year). Samples of saliva have also been collected from persons with no amalgam tooth fillings for control. The samples that have been collected so far, have been examined for the basic heavy metal content featuring amalgam, which include mercury (Hg) and silver (Ag). However, all the above mentioned elements have been detected in the samples of saliva of the persons with amalgam tooth fillings, though with varying amounts depending on the number of fillings. Thus, for persons with only one filling the average quantities were found to be 0.00061 ppm and 0.033 ppm for Hg and Ag respectively. On the other hand for persons with two fillings the average quantities were found to be 0.0012 ppm and 0.029 ppm for each of the two elements respectively. However, in order to understand the chemical reactions associated with amalgam tooth fillings in the mouth, the material have been treated outside the mouth using some nutrient media. Those media included drinking water, fizzy drinks and hot tea. All three media have been found to contain the three elements after amalgam treatment. Yet, the fizzy drink medium was found to contain the highest levels of those elements. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=amalgam" title="amalgam">amalgam</a>, <a href="https://publications.waset.org/abstracts/search?q=mercury" title=" mercury"> mercury</a>, <a href="https://publications.waset.org/abstracts/search?q=silver" title=" silver"> silver</a>, <a href="https://publications.waset.org/abstracts/search?q=fizzy%20drinks" title=" fizzy drinks"> fizzy drinks</a>, <a href="https://publications.waset.org/abstracts/search?q=media" title=" media"> media</a> </p> <a href="https://publications.waset.org/abstracts/3729/the-environmental-effects-of-amalgam-tooth-fillings" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3729.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">75</span> User Survey on Food and Drinks in Japanese Public Libraries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marika%20Kawamoto">Marika Kawamoto</a>, <a href="https://publications.waset.org/abstracts/search?q=Keita%20Tsuji"> Keita Tsuji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Several decades ago, food and drinks were disallowed in most Japanese libraries. However, as discussions of “Library as a Place” have increased in recent years, the number of public and university libraries that have relaxed their policies to allow food and drinks have been increasing. This study focused on the opinions of library users on allowing food and drinks in public libraries and conducted a questionnaire survey among users of nine Japanese libraries. The results indicated that many users favored allowing food and drinks in libraries. Furthermore, it was found that users tend to frequently visit and stay longer in libraries where food and drinks are allowed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20and%20drinks" title="food and drinks">food and drinks</a>, <a href="https://publications.waset.org/abstracts/search?q=Japanese%20libraries" title=" Japanese libraries"> Japanese libraries</a>, <a href="https://publications.waset.org/abstracts/search?q=opinions%20of%20users" title=" opinions of users"> opinions of users</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20libraries" title=" public libraries"> public libraries</a> </p> <a href="https://publications.waset.org/abstracts/65532/user-survey-on-food-and-drinks-in-japanese-public-libraries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/65532.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">306</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">74</span> Discriminating Between Energy Drinks and Sports Drinks Based on Their Chemical Properties Using Chemometric Methods</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Robert%20Cazar">Robert Cazar</a>, <a href="https://publications.waset.org/abstracts/search?q=Nathaly%20Maza"> Nathaly Maza</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Energy drinks and sports drinks are quite popular among young adults and teenagers worldwide. Some concerns regarding their health effects – particularly those of the energy drinks - have been raised based on scientific findings. Differentiating between these two types of drinks by means of their chemical properties seems to be an instructive task. Chemometrics provides the most appropriate strategy to do so. In this study, a discrimination analysis of the energy and sports drinks has been carried out applying chemometric methods. A set of eleven samples of available commercial brands of drinks – seven energy drinks and four sports drinks – were collected. Each sample was characterized by eight chemical variables (carbohydrates, energy, sugar, sodium, pH, degrees Brix, density, and citric acid). The data set was standardized and examined by exploratory chemometric techniques such as clustering and principal component analysis. As a preliminary step, a variable selection was carried out by inspecting the variable correlation matrix. It was detected that some variables are redundant, so they can be safely removed, leaving only five variables that are sufficient for this analysis. They are sugar, sodium, pH, density, and citric acid. Then, a hierarchical clustering `employing the average – linkage criterion and using the Euclidian distance metrics was performed. It perfectly separates the two types of drinks since the resultant dendogram, cut at the 25% similarity level, assorts the samples in two well defined groups, one of them containing the energy drinks and the other one the sports drinks. Further assurance of the complete discrimination is provided by the principal component analysis. The projection of the data set on the first two principal components – which retain the 71% of the data information – permits to visualize the distribution of the samples in the two groups identified in the clustering stage. Since the first principal component is the discriminating one, the inspection of its loadings consents to characterize such groups. The energy drinks group possesses medium to high values of density, citric acid, and sugar. The sports drinks group, on the other hand, exhibits low values of those variables. In conclusion, the application of chemometric methods on a data set that features some chemical properties of a number of energy and sports drinks provides an accurate, dependable way to discriminate between these two types of beverages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chemometrics" title="chemometrics">chemometrics</a>, <a href="https://publications.waset.org/abstracts/search?q=clustering" title=" clustering"> clustering</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20drinks" title=" energy drinks"> energy drinks</a>, <a href="https://publications.waset.org/abstracts/search?q=principal%20component%20analysis" title=" principal component analysis"> principal component analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=sports%20drinks" title=" sports drinks"> sports drinks</a> </p> <a href="https://publications.waset.org/abstracts/156292/discriminating-between-energy-drinks-and-sports-drinks-based-on-their-chemical-properties-using-chemometric-methods" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/156292.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">108</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">73</span> Development and Characterization of Kefir Drinks from Pumpkin (Cucurbita moschata) and Winter Melon (Benincasa hispida)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Uthumporn%20Utra">Uthumporn Utra</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20N.%20Shariffa"> Y. N. Shariffa</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Maizura"> M. Maizura</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Ruri"> A. S. Ruri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research is to study the utilization of pumpkin and winter melon as the main substrate for kefir fermentation in the production of pumpkin and winter melon-based fermented drinks. Optimized temperature and time were chosen for fermentation of pumpkin and winter melon. Physicochemical and microbiological evaluations were conducted to the end products: P (fermented pumpkin juice) and K (fermented winter melon juice). Ethanol content was detected at low concentration of 0.9% (v/wt) in P, and 1.0% (v/wt) in K. Level of glucose and fructose increased significantly (p < 0.05) in both fermented drinks when compared to unfermented pumpkin (CP) and winter melon (CK) juices. Total phenolic content in P & K was higher than CP and CK, while %DPPH inhibition of both decreased significantly. Total Lactobacilli counts in P & K were 8.9 and 7.88 log cfu/ml respectively, while acetic acid bacteria counts were 8.62 and 7.57 log cfu/ml respectively, yeast counts were 4.71 and 5 log cfu/ml, and no E.coli was detected in all samples. Sensory evaluation yield comparable properties in P & K. This concluded that pumpkin and winter melon fermented drinks inoculated by water kefir grains could be promising source of nutrients with probiotic potency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fermented%20drinks" title="fermented drinks">fermented drinks</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20beverage" title=" functional beverage"> functional beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=pumpkin" title=" pumpkin"> pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=winter%20melon" title=" winter melon"> winter melon</a> </p> <a href="https://publications.waset.org/abstracts/92766/development-and-characterization-of-kefir-drinks-from-pumpkin-cucurbita-moschata-and-winter-melon-benincasa-hispida" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/92766.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">149</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">72</span> Quality Assessment of Some Selected Locally Produced and Marketed Soft Drinks </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gerardette%20Darkwah">Gerardette Darkwah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gloria%20Ankar%20Brewoo"> Gloria Ankar Brewoo</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20%20Barimah"> John Barimah</a>, <a href="https://publications.waset.org/abstracts/search?q=Gilbert%20Owiah%20Sampson"> Gilbert Owiah Sampson</a>, <a href="https://publications.waset.org/abstracts/search?q=Vincent%20Abe-Inge"> Vincent Abe-Inge</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Soft drinks which are widely consumed in Ghana have been reported in other countries to contain toxic heavy metals beyond the acceptable limits in other countries. Therefore, the objective of this study was to assess the quality characteristics of selected locally produced and marketed soft drinks. Three (3) different batches of 23 soft drinks were sampled from the Takoradi markets. The samples were prescreened for the presence of reducing sugars, phosphates, alcohol and carbon dioxide. The heavy metal contents and physicochemical properties were also determined with AOAC methods. The results indicated the presence of reducing sugars, carbon dioxide and the absence of alcohol in all the selected soft drink samples. The pH, total sugars, moisture, total soluble solids (TSS) and titratable acidity ranged from 2.42 – 3.44, 3.30 – 10.44%, 85.63 – 94.85%, 5.00 – 13.33°Brix, and 0.21 – 1.99% respectively. The concentration of heavy metals were also below detection limits in all samples. The quality of the selected were within specifications prescribed by regulatory bodies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=heavy%20metal%20contamination" title="heavy metal contamination">heavy metal contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=locally%20manufactured" title=" locally manufactured"> locally manufactured</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drinks" title=" soft drinks"> soft drinks</a> </p> <a href="https://publications.waset.org/abstracts/124288/quality-assessment-of-some-selected-locally-produced-and-marketed-soft-drinks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/124288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">147</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">71</span> Association of Caffeine Consumption in Coffee, Tea and Soft Drinks with Age of Menopause</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Julita%20D.%20L.%20Nainggolan">Julita D. L. Nainggolan</a>, <a href="https://publications.waset.org/abstracts/search?q=Cindy%20Novita%20Ongkowijoyo"> Cindy Novita Ongkowijoyo</a>, <a href="https://publications.waset.org/abstracts/search?q=Veli%20Sungono"> Veli Sungono</a>, <a href="https://publications.waset.org/abstracts/search?q=Dyana%20Safitri%20Velies"> Dyana Safitri Velies</a>, <a href="https://publications.waset.org/abstracts/search?q=Ernestine%20Vivie%20Sadeli"> Ernestine Vivie Sadeli</a>, <a href="https://publications.waset.org/abstracts/search?q=Jimmy"> Jimmy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Normal menstrual cycle in women ranges from 21-34 days. Menopause is defined as the time when there have been no menstrual periods for 12 consecutive months and no other biological or physiological cause can be identified. Caffeine might increase the estradiol in the early of follicular phase and possibly increase the progesterone and shorten menstruation cycle. Women with shorter menstrual cycle, (below 26 days) would likely get to menopause 1.4 years earlier than those who are normal, and 2.2 years earlier than women with longer menstrual cycle. Purpose: To study the association of caffeine consumption in coffee, tea, and soft drinks with the age of menopause. Design Study: A cross-sectional study using purposive sampling of 132 menopause women from elderly nursing, hospitals and students’ relatives from August 2015-December 2015. The mean difference of age of menopause among the caffeine intake was analyzed by using the unpaired t-test and logistic regression. Results: Mean current age of the respondents are 61.4 years ± SD 9.8; and age of menopause was 47.7 years ± SD 4.2. There are 49.6% who drink coffee, 62.6% of tea and 7.6% of soft drinks. The analysis of t-test showed no significant mean difference in age of menopause among women who drink coffee, tea and soft drinks, mean age of 47.63 ± 4.3 in coffee with p=0.392, mean age of 47.8 ± 4 in tea with p=0.373; and mean age of 46 ± 5.5 with p=0.083 after adjustment of smoking history. Conclusion: Consumption of caffeine among women who drink coffee, tea, and soft drinks did not show significant mean difference in age of menopause. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=caffeine" title="caffeine">caffeine</a>, <a href="https://publications.waset.org/abstracts/search?q=menopause" title=" menopause"> menopause</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee" title=" coffee"> coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=tea" title=" tea"> tea</a>, <a href="https://publications.waset.org/abstracts/search?q=soda" title=" soda"> soda</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drinks" title=" soft drinks"> soft drinks</a> </p> <a href="https://publications.waset.org/abstracts/63810/association-of-caffeine-consumption-in-coffee-tea-and-soft-drinks-with-age-of-menopause" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63810.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">239</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">70</span> Using Human-Digestive Simulator to Harbor Encapsulated Lactobacillus casei 01 along with Pasteurized-Purple-Rice Drinks for Examination of the Health-Promoting Effects</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Srivilai%20Worametrachanon">Srivilai Worametrachanon</a>, <a href="https://publications.waset.org/abstracts/search?q=Arunee%20Apichartsrangkoon"> Arunee Apichartsrangkoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Jiranat%20Techarang"> Jiranat Techarang</a>, <a href="https://publications.waset.org/abstracts/search?q=Boonrak%20Phanchaisri"> Boonrak Phanchaisri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A human-digestive simulator consisted of four colon compartments, i.e., stomach, small intestine, proximal colon and distal colon used to harbor L. casei 01 plus either pasteurized ordinary-purple-rice drinks or germinated-purple-rice drinks. Accordingly, three treatment compositions had been set up and the effects of treatments on colon bacterial communities including their by-products were thoroughly examined. L. casei 01 plus purple-rice drinks gave rise to significantly high formation (P ≤ 0.05) of short-chain-fatty acids (SCFA) of which highest acetic acid was found followed by propionic and butyric acids, while the germinated-rice drink showed the greatest impact. Moreover, the effect was more pronounced upon prolonged fermentation. In addition, the influence of treatments on colon microbes was also demonstrated. Accordingly, desirable bacteria including colon Lactobacilli and Bifidobacteria were significantly increased (P ≤ 0.05) in both colons in comparison with the control and the effect was more prominent after adding purple-rice drink. On the other hand, undesirable Clostridia and coliforms were apparently diminished by the influence of treatment conditions, in which both compartments exhibited similar results. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=human-digestive%20simulator" title="human-digestive simulator">human-digestive simulator</a>, <a href="https://publications.waset.org/abstracts/search?q=Lactobacillus%20casei%2001" title=" Lactobacillus casei 01"> Lactobacillus casei 01</a>, <a href="https://publications.waset.org/abstracts/search?q=Pasteurized-purple-rice%20drinks" title=" Pasteurized-purple-rice drinks"> Pasteurized-purple-rice drinks</a> </p> <a href="https://publications.waset.org/abstracts/14142/using-human-digestive-simulator-to-harbor-encapsulated-lactobacillus-casei-01-along-with-pasteurized-purple-rice-drinks-for-examination-of-the-health-promoting-effects" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14142.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">222</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">69</span> Designing an Automatic Mechanical System to Prevent Cancers Caused by Drinks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ghasem%20Yazadani">Ghasem Yazadani</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamidreza%20Ahmadi"> Hamidreza Ahmadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Masoud%20Ahmadi"> Masoud Ahmadi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sajad%20Rezazadeh"> Sajad Rezazadeh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this paper with designing and proposing a compound of a heating and cooling system has been tried to show effect of this system on preventing esophagus cancer that can be caused by hot and cold drinks such as tea, coffee and ice water. This system has been simulated mechanically by fluent software and also has been validated by experimental way and a comprehensive result has been presented. Both of solution ways show that this system can reduce or increase temperature of drink to safe very dramatically and it can be a huge step toward consuming drinks safely and also it can be efficient about time issues. The system consists of a temperature sensor and an electronic controller that has a computer program to act automatically this task. Also this system has been presented after many different simulations and has been tried to find the best one in the point view of velocity of heating and cooling. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fluent" title="fluent">fluent</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20transfer" title=" heat transfer"> heat transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=controller" title=" controller"> controller</a>, <a href="https://publications.waset.org/abstracts/search?q=esophagus%20cancer" title=" esophagus cancer"> esophagus cancer</a> </p> <a href="https://publications.waset.org/abstracts/9185/designing-an-automatic-mechanical-system-to-prevent-cancers-caused-by-drinks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9185.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">385</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">68</span> Nutrient Content and Labelling Status of Pre-Packaged Beverages in Saudi Arabia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ruyuf%20Y.%20Alnafisah">Ruyuf Y. Alnafisah</a>, <a href="https://publications.waset.org/abstracts/search?q=Nouf%20S.%20Alammari"> Nouf S. Alammari</a>, <a href="https://publications.waset.org/abstracts/search?q=Amani%20S.%20Alqahtani"> Amani S. Alqahtani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Beverage choice can have implications for the risk of non-communicable diseases. However, there is a lack of knowledge in assessing the nutritional content of these beverages. This study aims to describe the nutrient content of pre-packaged beverages available in the Saudi market. Design: Data were collected from the Saudi Branded Food Data-base (SBFD). Nutrient content was standardized in terms of units and reference volumes to ensure consistency in analysis. Results: A total of 1490 beverages were analyzed. The highest median levels of the majority of nutrients were found among dairy products; energy (68.4(43-188]kcal/100 ml in a milkshake); protein (8.2(0.5-8.2]g/100 ml in yogurt drinks); total fat (2.1(1.3-3.5]g/100 ml in milk); saturated fat (1.4(0-1.4]g/100 ml in yogurt drinks); cholesterol (30(0-30]mg/100 ml in yogurt drinks); sodium (65(65-65].4mg/100 ml in yogurt drinks); and total sugars (12.9(7.5-27]g/100 ml in milkshake). Carbohydrate level was the highest in nectar (13(11.8-14.2] g/100ml]; fruits drinks (12.9(11.9-13.9] g/100ml), and sparkling juices (12.9(8.8-14] g/100ml). The highest added sugar level was observed among regular soft drinks (12(10.8-14] g/100ml). The average rate of nutrient declaration was 60.95%. Carbo-hydrate had the highest declaration rate among nutrients (99.1%), and yogurt drinks had the highest declaration rate among beverage categories (92.7%). The median content of vitamins A and D in dairy products met the mandatory addition levels. Conclusion: This study provides valuable insights into the nutrient content of pre-packaged beverages in the Saudi market. It serves as a foundation for future research and monitoring. The findings of the study support the idea of taxing sugary beverages and raise concerns about the health effects of high sugar in fruit juices. Despite the inclusion of vitamins D and A in dairy products, the study highlights the need for alternative strategies to address these deficiencies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pre-packaged%20beverages" title="pre-packaged beverages">pre-packaged beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrients%20content" title=" nutrients content"> nutrients content</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrients%20declaration" title=" nutrients declaration"> nutrients declaration</a>, <a href="https://publications.waset.org/abstracts/search?q=daily%20percentage%20value" title=" daily percentage value"> daily percentage value</a>, <a href="https://publications.waset.org/abstracts/search?q=mandatory%20addition%20of%20vitamins" title=" mandatory addition of vitamins"> mandatory addition of vitamins</a> </p> <a href="https://publications.waset.org/abstracts/183571/nutrient-content-and-labelling-status-of-pre-packaged-beverages-in-saudi-arabia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/183571.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">58</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">67</span> Lifestyle Behaviors among Jordanian Obese Children Aged 6-9 Years: A Cross-Sectional Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ayman%20Bani%20Salameh">Ayman Bani Salameh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Obesity in children is in increasing in developed and developing countries, which leads to morbidity and premature mortality. Lifestyle behaviors are an important issue in minimizing this problem and subsequent complications. Thus, this study purposed to assess lifestyle behaviors, including dietary habits and physical activity, among Jordanian obese children aged 6-9 years. Methods: A cross-sectional study was conducted on 324 children aged 6-9 years using a questionnaire consisting of items measuring dietary habits (7 items) and physical activity (8 items). Results: Findings showed that obese children had bad dietary habits involved in the number of meals eaten day (M= 5.06, SD=1.14), number of snacks of sweet/ chocolates daily (M= 3. 61, SD=0.82), and number of glasses of sweet fizzy drinks/day (M= 3.39, SD=0.96). Moreover, they had poor physical activity represented in the number of playing or training in an activity like dancing, swimming, and walking in the past week (M= 0.06, SD=1.01), number of days in participating in moderate physical activity last week (M= 0.06, SD=1.01), time spending in using a computer, watching TV, watching videos or using the internet as a part of study or homework in the last week (M= 16.88, SD=2.37), and ), time spending in using a computer, watching TV, watching videos or using the internet for fun or recreation in the past week (M= 14.44, SD=2.37). Conclusion: Obese children aged 6-9 had unhealthy lifestyle behaviors, which could expose them to a high risk of increasing comorbidities associated with obesity. Therefore, this preliminary study helps develop an intervention program based on modifying unhealthy behaviors, including bad dietary habits and a sedentary lifestyle. The results provide baseline data about the strategies for developing intervention programs for weight reduction. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=obesity" title="obesity">obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=children" title=" children"> children</a>, <a href="https://publications.waset.org/abstracts/search?q=behaviors" title=" behaviors"> behaviors</a>, <a href="https://publications.waset.org/abstracts/search?q=lifestyle" title=" lifestyle"> lifestyle</a> </p> <a href="https://publications.waset.org/abstracts/149791/lifestyle-behaviors-among-jordanian-obese-children-aged-6-9-years-a-cross-sectional-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/149791.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">83</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">66</span> Healthy Beverages Made from Grape Juice: Antioxidant, Energetic, and Isotonic Components</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yasmina%20Bendaali">Yasmina Bendaali</a>, <a href="https://publications.waset.org/abstracts/search?q=Cristian%20Vaquero"> Cristian Vaquero</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlos%20Escott"> Carlos Escott</a>, <a href="https://publications.waset.org/abstracts/search?q=Carmen%20Gonz%C3%A1lez"> Carmen González</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonio%20Morata"> Antonio Morata</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Consumer tendencies to healthy eating habits and request for organic beverages led to the production of new drinks from fruit juices as a source of nutrients and bioactive compounds. Grape juice is a rich source of sugars, organic acids, and phenolic compounds, which define its beneficial effect on health and the attractive sensory profile for consumers' choices (color, taste, flavor). Thus, grape juice was used as a source of sugars, avoiding the addition of sweeteners by diluting it with mineral water to obtain the sugar concentration recommended for isotonic drinks (6% to 8%) to provide energy during physical activities. In addition, phenolic compounds of grape juice are associated with many human health benefits, mainly antioxidant activity, which helps to prevent different diseases associated with oxidative stress, including cancers and cardiovascular and neurodegenerative diseases. Furthermore, physical exercise has been shown to increase the production of free radicals and other reactive oxygen species. Thus, athletes need to improve their antioxidant defense systems to prevent oxidative damage. Different studies have demonstrated the positive effect of grape juice consumption during physical activities, which improves antioxidant activity and performance, protects against oxidative damage, and reduces inflammation. Thus, the use of grape juice to develop isotonic drinks can provide isotonic drinks with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercises. Moreover, attractive sensory characteristics, mainly color, which is provided by anthocyanin content, have a great contribution to making the drinks more natural and help to dispense the use of synthetic dyes in addition to the health benefits which will be a novel product in the field of healthy beverages responding on the demand of consumers for new, innovative, and healthy products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=grape%20juice" title="grape juice">grape juice</a>, <a href="https://publications.waset.org/abstracts/search?q=isotonic" title=" isotonic"> isotonic</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=natural" title=" natural"> natural</a>, <a href="https://publications.waset.org/abstracts/search?q=sport" title=" sport"> sport</a> </p> <a href="https://publications.waset.org/abstracts/167783/healthy-beverages-made-from-grape-juice-antioxidant-energetic-and-isotonic-components" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167783.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">77</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">65</span> Dairy Products on the Algerian Market: Proportion of Imitation and Degree of Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bentayeb-Ait%20Lounis%20Sa%C3%AFda">Bentayeb-Ait Lounis Saïda</a>, <a href="https://publications.waset.org/abstracts/search?q=Cheref%20Zahia"> Cheref Zahia</a>, <a href="https://publications.waset.org/abstracts/search?q=Cherifi%20Thizi"> Cherifi Thizi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ri%20Kahina%20Bahmed"> Ri Kahina Bahmed</a>, <a href="https://publications.waset.org/abstracts/search?q=Kahina%20Hallali%20Yasmine%20Abdellaoui"> Kahina Hallali Yasmine Abdellaoui</a>, <a href="https://publications.waset.org/abstracts/search?q=Kenza%20Adli"> Kenza Adli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Algeria is the leading consumer of dairy products in North Africa. This is a fact. However, the nutritional quality of the latter remains unknown. The aim of this study is to characterise the dairy products available on the Algerian market in order to assess whether they constitute a healthy and safe choice. To do this, it collected data on the labelling of 390 dairy products, including cheese, yoghurt, UHT milk and milk drinks, infant formula and dairy creams. We assessed their degree of processing according to the NOVA classification, as well as the proportion of imitation products. The study was carried out between March 2020 and August 2023. The results show that 88% are ultra-processed; 84% for 'cheese', 92% for dairy creams, 92% for 'yoghurt', 100% for infant formula, 92% for margarines and 36% for UHT milk/dairy drinks. As for imitation/analogue dairy products, the study revealed the following proportions: 100% for infant formula, 78% for butter/margarine, 18% for UHT milk/milk-based drinks, 54% for cheese, 2% for camembert and 75% for dairy cream. The harmful effects of consuming ultra-processed products on long-term health are increasingly documented in dozens of publications. The findings of this study sound the alarm about the health risks to which Algerian consumers are exposed. Various scientific, economic and industrial bodies need to be involved in order to safeguard consumer health in both the short and long term. Food awareness and education campaigns should be organised. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dairy" title="dairy">dairy</a>, <a href="https://publications.waset.org/abstracts/search?q=UPF" title=" UPF"> UPF</a>, <a href="https://publications.waset.org/abstracts/search?q=NOVA" title=" NOVA"> NOVA</a>, <a href="https://publications.waset.org/abstracts/search?q=yoghurt" title=" yoghurt"> yoghurt</a>, <a href="https://publications.waset.org/abstracts/search?q=cheese" title=" cheese"> cheese</a> </p> <a href="https://publications.waset.org/abstracts/187439/dairy-products-on-the-algerian-market-proportion-of-imitation-and-degree-of-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/187439.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">35</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">64</span> A Systematic Review on Dietary Interventions for Iron Deficiency Anemia (IDA) in Under-Five Children in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Justina%20Ijeoma%20Ezebuwa">Justina Ijeoma Ezebuwa</a>, <a href="https://publications.waset.org/abstracts/search?q=Catherine%20C.%20Ikewuchi"> Catherine C. Ikewuchi</a>, <a href="https://publications.waset.org/abstracts/search?q=Eka%20B.%20Essien"> Eka B. Essien</a>, <a href="https://publications.waset.org/abstracts/search?q=Francis%20C.%20Anacletus"> Francis C. Anacletus</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Iron deficiency anemia (IDA) is a significant problem in Nigeria, especially in children under five. Intervention options for treating anemia in under-five children have also been the subject of research. This study aims to synthesize the evidence on dietary interventions for managing iron deficiency anemia in under-five children in Nigeria. This study uses a systematic review method to collect relevant studies to answer the research questions and a narrative synthesis to analyze and synthesize the findings of this study. Cochrane, PubMed, and ScienceDirect databases were thoroughly searched, and five (5) articles were selected for this study. The results show that dietary interventions, such as daily multi-nutrient fortified dairy-based drinks, biofortified (yellow/ white) cassava rich in pro-vitamin A, iron supplementation in foods, and ready-to-use therapeutic food (RUTF) may be relevant to the management of iron deficiency anemia in under-five children in Nigeria. The study also shows that daily multi-nutrient fortified dairy-based drinks may be more effective, feasible, and culturally acceptable for managing anemia in under-5 children in Nigeria. In addition, daily multi-nutrient fortified dairy-based drinks and ready-to-use therapeutic food (RUTF) were reported to have the potential to improve the growth, cognitive development, and overall health outcomes of under-five children with iron deficiency anemia in Nigeria. Recommendations for future studies in this research area and for public health practitioners and policymakers were provided. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dietary%20intervention" title="dietary intervention">dietary intervention</a>, <a href="https://publications.waset.org/abstracts/search?q=iron%20deficiency%20anemia" title=" iron deficiency anemia"> iron deficiency anemia</a>, <a href="https://publications.waset.org/abstracts/search?q=under-five%20children" title=" under-five children"> under-five children</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a> </p> <a href="https://publications.waset.org/abstracts/172403/a-systematic-review-on-dietary-interventions-for-iron-deficiency-anemia-ida-in-under-five-children-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/172403.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">70</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">63</span> Development and Evaluation of a Nutraceutical Herbal Summer Drink</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Munish%20Garg">Munish Garg</a>, <a href="https://publications.waset.org/abstracts/search?q=Vinni%20Ahuja"> Vinni Ahuja</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the past few years, the high consumption of soft drinks has attracted negative attention world-wide due to its possible adverse effects, leading the health conscious people to find alternative nutraceutical or herbal health drinks. In the present study, a nutraceutical soft drink was developed utilizing some easily available and well known traditional herbs having nutritional potential. The key ingredients were selected as bael, amla, lemon juice, ashwagandha and poppy seeds based on their household routine use in the summer with proven refreshing, cooling and energetic feeling since ages. After several trials made, the final composition of nutraceutical summer soft drink was selected as most suitable combination based on the taste, physicochemical, microbial and organoleptic point of view. The physicochemical analysis of the prepared drink found to contain optimum level of titratable acidity, total soluble solids and pH which were in accordance of the commercial recommendations. There were no bacterial colonies found in the product therefore found within limits. During the nine point’s hedonic scale sensory evaluation, the drink was strongly liked for colour, taste, flavour and texture. The formulation was found to contain flavonoids (80mg/100ml), phenolics (103mg/100ml), vitamin C (250mg/100ml) and has antioxidant potential (75.52%) apart from providing several other essential vitamins, minerals and healthy components. The developed nutraceutical drink provides an economical and feasible option for the consumers with very good taste combined with potential health benefits. The present drink is potentially capable to replace the synthetic soft drinks available in the market. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=herbal%20drink" title="herbal drink">herbal drink</a>, <a href="https://publications.waset.org/abstracts/search?q=summer%20drink" title=" summer drink"> summer drink</a>, <a href="https://publications.waset.org/abstracts/search?q=nutraceuticals" title=" nutraceuticals"> nutraceuticals</a>, <a href="https://publications.waset.org/abstracts/search?q=soft%20drink" title=" soft drink"> soft drink</a> </p> <a href="https://publications.waset.org/abstracts/24284/development-and-evaluation-of-a-nutraceutical-herbal-summer-drink" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24284.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">415</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">62</span> Effects of Cow Milk and Camel Milk on Improving Covered Distance in the 6-Minute Walk Test Performed by Obese Young Adults</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mo%27ath%20F.%20Bataineh">Mo'ath F. Bataineh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Exercise is highly effective against obesity. Milk contains several components that support exercising and physical performance. However, there is a lack of published studies on the relationship between camel milk and ability to exercise. A pilot study was conducted with the purpose of comparing the impact of milk type (Cow vs Camel) compared with water on physical performance. Seven male obese participants (age: 20.3 ± 1.5 years; BMI: 35.7 ± 2.7 kg/m2; resting heart rate: 92.7 ± 4.7 beats per minute; training frequency: 4.4 ± 0.8 days/week) were recruited for this pilot study. In a randomized counterbalanced crossover design, participants took part in 3 trials that included ingesting 3 different pre workout drinks in a random order. The pre workout drinks were water (W), whole cow milk (CW), and whole camel milk (CM). On each trial day, participants were asked to report to the laboratory after an overnight fasting. Following a 15-minute short recovery period after their arrival to the laboratory, each participant was presented with a 500 ml of the assigned experimental drink and were asked to ingest it in one minute and at least 120 minutes prior to performing the 6-minute walk test. All drinks were presented at room temperature. Trials with different experimental drinks were performed on separate days. Participants were given at least 4 days of washout period between trials. The trial order was randomized to avoid bias due to learning effect. The 6-minute walk test was performed by all participants and immediately at the conclusion of the test, the covered distance in meters and the rating of perceived exertion (RPE) were recorded. All data were analysed using SPSS software (Version 29.0). The repeated measures ANOVA testing of collected data showed a significant main effect for treatment on covered distance in meters, F (2, 8) = 5.794, p=0.028 with a large effect size (partial eta squared (ηp2) =0.592). Also, LSD post hoc pairwise comparison analysis revealed that Camel milk and Cow milk were significantly (p = 0.044 and p = 0.020 respectively) superior to water in improving the covered distance during the test and that Camel milk tended to be better than Cow’s milk. The RPE values were not significantly different between experimental drinks (p>0.05). In conclusion, milk is superior to water as a pre workout drink, and camel milk is comparable to cow’s milk in enhancing ability to support a higher level of performance compared with water, therefore, camel milk could be used to replace cow’s milk as a suitable pre-exercise drink without expecting any negative consequences on physical performance. The fact that these positive results were obtained with obese individuals should encourage using camel milk without the fear of disturbing physical performance in other weight categories. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=camel%20milk" title="camel milk">camel milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cow%20milk" title=" cow milk"> cow milk</a>, <a href="https://publications.waset.org/abstracts/search?q=obesity" title=" obesity"> obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20performance" title=" physical performance"> physical performance</a>, <a href="https://publications.waset.org/abstracts/search?q=pre-workout%20drink" title=" pre-workout drink"> pre-workout drink</a> </p> <a href="https://publications.waset.org/abstracts/186854/effects-of-cow-milk-and-camel-milk-on-improving-covered-distance-in-the-6-minute-walk-test-performed-by-obese-young-adults" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186854.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">44</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">61</span> Designing of Almond Drink with Phytonutrients Assigned for Pro-Health Oriented Consumers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna">Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Skrety%20Joanna"> Skrety Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20Jozef"> Korczak Jozef</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Zywica"> Anna Zywica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Recent research presented many evidences confirming that food besides its basic nutritional function, possess significant therapeutic and prophylactic potential. Conscious consumer is aware of diet habits and well being lifestyle influencing a proper functioning that is why there is a need of new pro-health products. Objective: Proposition of the technology of unsweetened almond drinks enriched with plant extracts for pro-health oriented individuals. Research investigated the influence of selected plant extracts addition on antioxidative activity and consumer’s acceptance of drinks as all day diet product representatives. Methods: The analysis of the basic composition and antioxidant properties of the almond drink was conducted. Research included analysis of basic composition (protein, lipids and fiber content) and antioxidant capacity of drink (DPPH, ABTS, ORAC value, and FRAP). Proposed drink was also characterized with sensory analysis, including color, aroma, taste, consistency, and overall acceptance. Results: Results showed that addition of plant extracts into an almond drink allowed to improve its antioxidant capacity and sensory value of the drinks. Profitable composition and pro-health properties of designed drink permits offering healthy product for all day consumption. Conclusion: Designed almond drink would be a significant supplement for pro-healthy life style of the consumers. Results showed that plant extracts enriched almond drink would be a good source of antioxidants and accepted by the consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phytonutrients" title="phytonutrients">phytonutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=pro-health" title=" pro-health"> pro-health</a>, <a href="https://publications.waset.org/abstracts/search?q=almond" title=" almond"> almond</a>, <a href="https://publications.waset.org/abstracts/search?q=wellbeing" title=" wellbeing"> wellbeing</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20potential" title=" antioxidant potential"> antioxidant potential</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20value" title=" sensory value"> sensory value</a> </p> <a href="https://publications.waset.org/abstracts/11685/designing-of-almond-drink-with-phytonutrients-assigned-for-pro-health-oriented-consumers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11685.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">474</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">60</span> Antihyperlipidemia Combination of Simvastatin and Herbal Drink (Conventional Drug Interaction Potential Study and Herbal As Prevention Adverse Effect on Combination Therapy Hyperlipidemia) </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gesti%20Prastiti">Gesti Prastiti</a>, <a href="https://publications.waset.org/abstracts/search?q=Maylina%20Adani"> Maylina Adani</a>, <a href="https://publications.waset.org/abstracts/search?q=Yuyun%20darma%20A.%20N."> Yuyun darma A. N.</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Khilmi%20F."> M. Khilmi F.</a>, <a href="https://publications.waset.org/abstracts/search?q=Yunita%20Wahyu%20Pratiwi"> Yunita Wahyu Pratiwi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Combination therapy may allow interaction on two drugs or more that can give adverse effects on patients. Simvastatin is a drug of antihyperlipidemia it can interact with drugs which work on cytochrome P450 CYP3A4 because it can interfere the performance of simvastatin. Flavonoid found in plants can inhibit the cytochrome P450 CYP3A4 if taken with simvastatin and can increase simvastatin levels in the body and increases the potential side effects of simvastatin such as myopati and rhabdomyolysis. Green tea leaves and mint are herbal medicine which has the effect of antihiperlipidemia. This study aims to determine the potential interaction of simvastatin with herbal drinks (green tea leaves and mint). This research method are experimental post-test only control design. Test subjects were divided into 5 groups: normal group, negative control group, simvastatin group, a combination of green tea group and the combination group mint leaves. The study was conducted over 32 days and total cholesterol levels were analyzed by enzymatic colorimetric test method. Results of this study is the obtainment of average value of total cholesterol in each group, the normal group (65.92 mg/dL), the negative control group the average total cholesterol test in the normal group was (69.86 mg/dL), simvastatin group (58.96 mg/dL), the combination of green tea group (58.96 mg/dL), and the combination of mint leaves (63.68 mg/dL). The conclusion is between simvastatin combination therapy with herbal drinks have the potential for pharmacodynamic interactions with a synergistic effect, antagonist, and a powerful additive, so the combination therapy are no more effective than a single administration of simvastatin therapy. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hyperlipidemia" title="hyperlipidemia">hyperlipidemia</a>, <a href="https://publications.waset.org/abstracts/search?q=simvastatin" title=" simvastatin"> simvastatin</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20drinks" title=" herbal drinks"> herbal drinks</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20tea%20leaves" title=" green tea leaves"> green tea leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=mint%20leaves" title=" mint leaves"> mint leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=drug%20interactions" title=" drug interactions"> drug interactions</a> </p> <a href="https://publications.waset.org/abstracts/32521/antihyperlipidemia-combination-of-simvastatin-and-herbal-drink-conventional-drug-interaction-potential-study-and-herbal-as-prevention-adverse-effect-on-combination-therapy-hyperlipidemia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32521.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">395</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">59</span> The Factors Influencing Consumer Behavior of Beverage in Retail Stores Chiang Mai Province</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Winita%20Kitisak">Winita Kitisak</a>, <a href="https://publications.waset.org/abstracts/search?q=Boontarika%20Panyomoon"> Boontarika Panyomoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Siriyakorn%20Nilpoun"> Siriyakorn Nilpoun</a>, <a href="https://publications.waset.org/abstracts/search?q=Nithit%20Yosit"> Nithit Yosit</a>, <a href="https://publications.waset.org/abstracts/search?q=Peeraya%20Somsak"> Peeraya Somsak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this study will affect the marketing mix that influences the consumers’ behavior towards beverage purchasing from retail stores. It aims to study the consumers and to better understand their behaviors and factors influencing their decision making on buying beverage in retail stores. We study the example of 400 consumers in Chiang Mai. The study shows that most of the respondents were male, 50 percent is 20-30 year old, and 36.66 percent is 31-40 year old, only 2.66 percent is upper 50 years old, bachelor’s degree holders, working in business field and student with 10,001-15,000 Baht income. Most buyers spend 4-6 times a week buying cheap beverage from retail stores. The consumer bought alcoholic beverages, green tea drinks, and soft drinks, but the mainly purchased product was beer. The results indicate that the brand of the product motivates more on consumers’ demand. While shelf displays, products presentation, and sales promotion affect the most on the consumers’ decision to purchase from the retail stores, the promotions moderately impact the consumers’ decision on purchasing from retail stores. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title="consumer behavior">consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=beverage" title=" beverage"> beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=retail%20stores" title=" retail stores"> retail stores</a>, <a href="https://publications.waset.org/abstracts/search?q=convenience%20store" title=" convenience store"> convenience store</a> </p> <a href="https://publications.waset.org/abstracts/73484/the-factors-influencing-consumer-behavior-of-beverage-in-retail-stores-chiang-mai-province" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73484.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">223</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">58</span> Development of Milky Products Leavend by Kefir Grains with Reduced Lactose and Flavored with Tropical Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20L.%20Balieiro">A. L. Balieiro</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20S.%20Silveira"> D. S. Silveira</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20A.%20Santos"> R. A. Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20S.%20Freitas"> L. S. Freitas</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20L.%20S.%20De%20Alsina"> O. L. S. De Alsina</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20S.%20Lima"> A. S. Lima</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20M.%20F.%20Soares"> C. M. F. Soares </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The state of Sergipe has been emerging in milk production, mainly in the dairy basin located in the northeast of the state of the Brazil. However, this area concentrates the production of dairy, developing diverse products with higher aggregated value and scent and regional flavours. With this goal the present wok allows the development of dairy drinks with reduced lactose index, using kefir grains flavored with mangaba pulp. Initially, the removal of milk lactose was evaluated in adsorption columns completed with silica particles obtained by molecular impression technique, using sol ? gel method with the presence and absence of lactose biomolecule, molecular imprinted polymer (PIM) or pure matrix (MP), respectively. Then kefir grains were used for the development of dairy drinks flavored with regional fruits (mangaba). The products were analyzed sensorially, evaluated the probiotic potential and the removal of the lactose. Among the products obtained, the one that present best result in the sensorially was to the drink with removal PIM flavored of mangaba, for which around 60% of the testers indicated that would buy the new product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=molecular%20imprinted%20polymer" title="molecular imprinted polymer">molecular imprinted polymer</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=lactose" title=" lactose"> lactose</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a> </p> <a href="https://publications.waset.org/abstracts/3617/development-of-milky-products-leavend-by-kefir-grains-with-reduced-lactose-and-flavored-with-tropical-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3617.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">285</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">57</span> Reducing the Risk of Alcohol Relapse after Liver-Transplantation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rebeca%20V.%20Tholen">Rebeca V. Tholen</a>, <a href="https://publications.waset.org/abstracts/search?q=Elaine%20Bundy"> Elaine Bundy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Liver transplantation (LT) is considered the only curative treatment for end-stage liver disease Background: Liver transplantation (LT) is considered the only curative treatment for end-stage liver disease (ESLD). The effects of alcoholism can cause irreversible liver damage, cirrhosis and subsequent liver failure. Alcohol relapse after transplant occurs in 20-50% of patients and increases the risk for recurrent cirrhosis, organ rejection, and graft failure. Alcohol relapse after transplant has been identified as a problem among liver transplant recipients at a large urban academic transplant center in the United States. Transplantation will reverse the complications of ESLD, but it does not treat underlying alcoholism or reduce the risk of relapse after transplant. The purpose of this quality improvement project is to implement and evaluate the effectiveness of a High-Risk Alcoholism Relapse (HRAR) Scale to screen and identify patients at high-risk for alcohol relapse after receiving an LT. Methods: The HRAR Scale is a predictive tool designed to determine the severity of alcoholism and risk of relapse after transplant. The scale consists of three variables identified as having the highest predictive power for early relapse including, daily number of drinks, history of previous inpatient treatment for alcoholism, and the number of years of heavy drinking. All adult liver transplant recipients at a large urban transplant center were screened with the HRAR Scale prior to hospital discharge. A zero to two ordinal score is ranked for each variable, and the total score ranges from zero to six. High-risk scores are between three to six. Results: Descriptive statistics revealed 25 patients were newly transplanted and discharged from the hospital during an 8-week period. 40% of patients (n=10) were identified as being high-risk for relapse and 60% low-risk (n=15). The daily number of drinks were determined by alcohol content (1 drink = 15g of ethanol) and number of drinks per day. 60% of patients reported drinking 9-17 drinks per day, and 40% reported ≤ 9 drinks. 50% of high-risk patients reported drinking ≥ 25 years, 40% for 11-25 years, and 10% ≤ 11 years. For number of inpatient treatments for alcoholism, 50% received inpatient treatment one time, 20% ≥ 1, and 30% reported never receiving inpatient treatment. Findings reveal the importance and value of a validated screening tool as a more efficient method than other screening methods alone. Integration of a structured clinical tool will help guide the drinking history portion of the psychosocial assessment. Targeted interventions can be implemented for all high-risk patients. Conclusions: Our findings validate the effectiveness of utilizing the HRAR scale to screen and identify patients who are a high-risk for alcohol relapse post-LT. Recommendations to help maintain post-transplant sobriety include starting a transplant support group within the organization for all high-risk patients. (ESLD). The effects of alcoholism can cause irreversible liver damage, cirrhosis and subsequent liver failure. Alcohol relapse after transplant occurs in 20-50% of patients, and increases the risk for recurrent cirrhosis, organ rejection, and graft failure. Alcohol relapse after transplant has been identified as a problem among liver transplant recipients at a large urban academic transplant center in the United States. Transplantation will reverse the complications of ESLD, but it does not treat underlying alcoholism or reduce the risk of relapse after transplant. The purpose of this quality improvement project is to implement and evaluate the effectiveness of a High-Risk Alcoholism Relapse (HRAR) Scale to screen and identify patients at high-risk for alcohol relapse after receiving a LT. Methods: The HRAR Scale is a predictive tool designed to determine severity of alcoholism and risk of relapse after transplant. The scale consists of three variables identified as having the highest predictive power for early relapse including, daily number of drinks, history of previous inpatient treatment for alcoholism, and the number of years of heavy drinking. All adult liver transplant recipients at a large urban transplant center were screened with the HRAR Scale prior to hospital discharge. A zero to two ordinal score is ranked for each variable, and the total score ranges from zero to six. High-risk scores are between three to six. Results: Descriptive statistics revealed 25 patients were newly transplanted and discharged from the hospital during an 8-week period. 40% of patients (n=10) were identified as being high-risk for relapse and 60% low-risk (n=15). The daily number of drinks were determined by alcohol content (1 drink = 15g of ethanol) and number of drinks per day. 60% of patients reported drinking 9-17 drinks per day, and 40% reported ≤ 9 drinks. 50% of high-risk patients reported drinking ≥ 25 years, 40% for 11-25 years, and 10% ≤ 11 years. For number of inpatient treatments for alcoholism, 50% received inpatient treatment one time, 20% ≥ 1, and 30% reported never receiving inpatient treatment. Findings reveal the importance and value of a validated screening tool as a more efficient method than other screening methods alone. Integration of a structured clinical tool will help guide the drinking history portion of the psychosocial assessment. Targeted interventions can be implemented for all high-risk patients. Conclusions: Our findings validate the effectiveness of utilizing the HRAR scale to screen and identify patients who are a high-risk for alcohol relapse post-LT. Recommendations to help maintain post-transplant sobriety include starting a transplant support group within the organization for all high-risk patients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alcoholism" title="alcoholism">alcoholism</a>, <a href="https://publications.waset.org/abstracts/search?q=liver%20transplant" title=" liver transplant"> liver transplant</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20improvement" title=" quality improvement"> quality improvement</a>, <a href="https://publications.waset.org/abstracts/search?q=substance%20abuse" title=" substance abuse"> substance abuse</a> </p> <a href="https://publications.waset.org/abstracts/103302/reducing-the-risk-of-alcohol-relapse-after-liver-transplantation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/103302.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">116</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">56</span> Views of the Self in Beast and Beauty K-Dramas: The South Korean Paradigm of Beauty</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Patricia%20P.%20M.%20C.%20Louren%C3%A7o">Patricia P. M. C. Lourenço</a> </p> <p class="card-text"><strong>Abstract:</strong></p> South Korean Entertainment Industry has reversed the gender binary through Beast and Beauty Korean dramas that perpetuate Korean unrealistic beauty standards by emphasizing freckles, acne, pimples, excessive weight, fizzy hair, glasses, and braces as ugly and unattractive, therefore in need of correction to fit into society’s pre-established beauty mould. This pursuit of physical beauty as a happiness goal only detracts singularity in favour of mundaneness, sustaining the illusion that unsightly women need to undergo a physical transformation to improve their lives while handsome, wealthy men need not do anything more than altruistically accept them for who they really are inside. Five Beast and Beauty dramas were analysed for this paper. The assessment revealed that there is standardization and typecasting of Beast and Beauty roles in K-Dramas, a reflection of South Korean’s patriarchal society where women and men are continuously expected to fulfil their pre-established gender binary roles and stereotypes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=K-dramas" title="K-dramas">K-dramas</a>, <a href="https://publications.waset.org/abstracts/search?q=beauty" title=" beauty"> beauty</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20self-esteem" title=" low self-esteem"> low self-esteem</a>, <a href="https://publications.waset.org/abstracts/search?q=plastic%20surgery" title=" plastic surgery"> plastic surgery</a>, <a href="https://publications.waset.org/abstracts/search?q=South%20Korean%20stereotypes" title=" South Korean stereotypes"> South Korean stereotypes</a> </p> <a href="https://publications.waset.org/abstracts/151785/views-of-the-self-in-beast-and-beauty-k-dramas-the-south-korean-paradigm-of-beauty" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151785.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">214</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">55</span> Assessment of Different Industrial Wastewater Quality in the Most Common Industries in Kuwait</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mariam%20Aljumaa">Mariam Aljumaa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Industrial wastewater has been increased rapidly in the last decades, however, the generated wastewater is not treated properly on site before transfer it to the treatment plant. In this study, the most common industries (dairy, soft drinks, detergent, and petrochemical) has been studied in term of wastewater quality. The main aim of this study is to characterize and evaluate the quality of the most common industrial wastewater in Kuwait. Industrial wastewater samples were collected from detergents, dairy, beverage, and petrochemical factories. The collected wastewater samples were analyzed for temperature, EC, pH, DO, BOD, COD, TOC, TS, TSS, volatile suspended solids (VSS), total volatile solids (TVS), NO2, NO3, NH3, N, P, K, CaCO3, heavy metals, Total coliform, Fecal coliform, and E.coli bacteria. The results showed that petrochemical industry has the highest concentration of organic and nutrients, followed by detergents wastewater, then dairy, and finally, soft drink wastewater. Regarding the heavy metals, the results showed that dairy wastewater had the highest concentration, specifically in Zinc, Arsenic, and Cadmium. In term of biological analysis, the dairy industry had the highest concentration of total coliform, followed by soft drinks industry, then shampoo industry, and finally petrochemical industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=industrial%20wastewater" title="industrial wastewater">industrial wastewater</a>, <a href="https://publications.waset.org/abstracts/search?q=characterization" title=" characterization"> characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=wastewater%20quality" title=" wastewater quality"> wastewater quality</a> </p> <a href="https://publications.waset.org/abstracts/162989/assessment-of-different-industrial-wastewater-quality-in-the-most-common-industries-in-kuwait" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162989.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">54</span> Water and Beverage Consumption among Children and Adolescents in Tehran Metropolitan City of Iran</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mitra%20Abtahi">Mitra Abtahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Esmat%20Nasseri"> Esmat Nasseri</a>, <a href="https://publications.waset.org/abstracts/search?q=Morteza%20Abodllahi"> Morteza Abodllahi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Adequate hydration is necessary for proper physical and mental function. The aim of this study is to determine the consumption of water and all other beverages in children (8-13 years) and adolescents (14-17 years) in Tehran metropolitan city of Iran. Materials and Methods: In this cross-sectional study, 455 children (8-13 years) and 334 adolescents (14-17 years) were retrieved from north, center, and south of Tehran (18 schools). Instrument for data collection consisted of a “demographic and general health” questionnaire and a “7-day fluid record”. Data analyses were performed with SPSS 16 software. Results: The mean total consumption of fluids in school children was 1302 ± 500.6 ml/day. The highest mean intakes were observed for water (666 ± 398 ml/day), followed by milk (239 ± 183 ml/day), regular soft beverages (RSB) (188 ± 148 ml/day), and juices (60 ± 74 ml/day). Water, hot drinks (mainly tea) and soft drinks intake was significantly more in boys than girls. A significantly lower intake of milk and a higher intake of RSB and hot beverages (mainly tea) have been seen among adolescents compared to children<span dir="RTL">.</span> Conclusion: The most important finding is that mean fluid intake of children and adolescents does not meet international adequate intake references for water and fluids. This finding may suggest the necessity of development of the local references. To improve fluid intake habits of children and adolescents, relevant policy making and actions are warranted<span dir="RTL">.</span> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adolescents" title="adolescents">adolescents</a>, <a href="https://publications.waset.org/abstracts/search?q=beverages" title=" beverages"> beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=children" title=" children"> children</a>, <a href="https://publications.waset.org/abstracts/search?q=water" title=" water"> water</a> </p> <a href="https://publications.waset.org/abstracts/82332/water-and-beverage-consumption-among-children-and-adolescents-in-tehran-metropolitan-city-of-iran" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/82332.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">53</span> Alcohol and Soda Consumption of University Students in Manila</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alexi%20Colleen%20F.%20Lim">Alexi Colleen F. Lim</a>, <a href="https://publications.waset.org/abstracts/search?q=Inna%20Felicia%20I.%20Agoncillo"> Inna Felicia I. Agoncillo</a>, <a href="https://publications.waset.org/abstracts/search?q=Quenniejoy%20T.%20Dizon"> Quenniejoy T. Dizon</a>, <a href="https://publications.waset.org/abstracts/search?q=Jennifer%20Joyce%20T.%20Eti"> Jennifer Joyce T. Eti</a>, <a href="https://publications.waset.org/abstracts/search?q=Carlota%20Aileen%20H.%20Monares"> Carlota Aileen H. Monares</a>, <a href="https://publications.waset.org/abstracts/search?q=Neil%20Roy%20B.%20Rosales"> Neil Roy B. Rosales</a>, <a href="https://publications.waset.org/abstracts/search?q=Joshua%20F.%20Santillan"> Joshua F. Santillan</a>, <a href="https://publications.waset.org/abstracts/search?q=Alyssa%20Francesca%20D.%20S.%20Tanchuling"> Alyssa Francesca D. S. Tanchuling</a>, <a href="https://publications.waset.org/abstracts/search?q=Josefina%20A.%20Tuazon"> Josefina A. Tuazon</a>, <a href="https://publications.waset.org/abstracts/search?q=Mary%20Joan%20Therese%20C.%20Valera-Kourdache"> Mary Joan Therese C. Valera-Kourdache</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Majority of leading causes of mortality in the Philippines are NCDs, which are preventable through control of known risk factors such as smoking, obesity, physical inactivity, and alcohol. Sugar-sweetened beverages such as soda and energy drinks also contribute to NCD risk and are of concern particularly for youth. This study provides baseline data on beverage consumption of university students in Manila with the focus on alcohol and soda. It further aims to identify factors affecting consumption. Specific objectives include: (1) to describe beverage consumption practices of university students in Manila; and (2) to determine factors promoting excessive consumption of alcohol and soda including demographic characteristics, attitude, interpersonal and environmental variables. Methods: The study employed correlational design with randomly selected students from two universities in Manila. Students 18 years or older who agreed to participate were included after obtaining ethical clearance. The study had two instruments: (1) World Health Organization’s Alcohol Use Disorders Identification Test (AUDIT) was used with permission, to determine excessive alcohol consumption; and (2) a questionnaire to obtain information regarding soda and energy drink consumption. Results: Out of 400 students surveyed, 70% were female and 78.75% were 18-20 years old (mean=19.79; SD=3.76). Among them, 51.50% consumed alcohol, with 30.10% excessive drinkers. Soda consumption is 91.50% with 37.70% excessive consumers. For energy drinks, 36.75% consume this and only 4.76% drink excessively. Using logistic regression, students who were more likely to be excessive alcohol drinkers belonged to non-health courses (OR=2.21) and purchased alcohol from bars (OR=7.84). Less likely to drink excessively are students who do not drink due to stress (OR=0.05) and drink when it is accessible (OR=0.02). Excessive soda consumption was less likely for female students (OR=0.28), those who drink when it is accessible (OR=0.14), do not drink soda during stressful situations (OR=0.19), and do not use soda as hangover treatment (OR=0.15). Conclusion: Excessive alcohol consumption was greater among students in Manila (30.10%) than in US (20%). Drinking alcohol with friends was not related to excessive consumption but availability in bars was. It is expected that health sciences students are less likely to engage in excessive alcohol as they are more aware of its ill effects. Prevalence of soda consumption in Manila (91.50%) is markedly higher compared to 24.5% in the US. These findings can inform schools in developing appropriate health education interventions and policies. For greater understanding of these behaviors and factors, further studies are recommended to explore knowledge and other factors that may promote excessive consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alcohol%20consumption" title="alcohol consumption">alcohol consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=beverage%20consumption" title=" beverage consumption"> beverage consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=energy%20drinks%20consumption" title=" energy drinks consumption"> energy drinks consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=soda%20consumption" title=" soda consumption"> soda consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=university%20students" title=" university students"> university students</a> </p> <a href="https://publications.waset.org/abstracts/55048/alcohol-and-soda-consumption-of-university-students-in-manila" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/55048.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">279</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">52</span> Analysis of the Content of Sugars, Vitamin C, Preservatives, Synthetic Dyes, Sweeteners, Sodium and Potassium and Microbiological Purity in Selected Products Made From Fruit and Vegetables in Small Regional Factories and in Large Food Corporations</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20Mi%C5%9Bkiewicz">Katarzyna Miśkiewicz</a>, <a href="https://publications.waset.org/abstracts/search?q=Magdalena%20Laso%C5%84-Rydel"> Magdalena Lasoń-Rydel</a>, <a href="https://publications.waset.org/abstracts/search?q=Ma%C5%82gorzata%20Kr%C4%99pska"> Małgorzata Krępska</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20Sieczy%C5%84ska"> Katarzyna Sieczyńska</a>, <a href="https://publications.waset.org/abstracts/search?q=Iwona%20Mas%C5%82owska-Lipowicz"> Iwona Masłowska-Lipowicz</a>, <a href="https://publications.waset.org/abstracts/search?q=Katarzyna%20%C5%81awi%C5%84ska"> Katarzyna Ławińska</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of the study was to analyse a selection of 12 pasteurised products made from fruit and vegetables, such as fruit juices, fruit drinks, jams, marmalades and jam produced by small regional factories as well as large food corporations. The research was carried out as part of the project "Innovative system of healthy and regional food distribution", funded by the Ministry of Education and Science (Poland), which aims to create an economically and organisationally strong agri-food industry in Poland through effective cooperation between scientific and socio-economic actors. The main activities of the project include support for the creation of new distribution channels for regional food products and their easy access to a wide group of potential customers while maintaining the highest quality standards. One of the key areas of the project is food quality analyses conducted to indicate the competitive advantage of regional products. Presented here are studies on the content of sugars, vitamin C, preservatives, synthetic colours, sweeteners, sodium and potassium, as well as studies on the microbiological purity of selected products made from fruit and vegetables. The composition of products made from fruit and vegetables varies greatly and depends on both the type of raw material and the way it is processed. Of the samples tested, fruit drinks contained the least amount of sugars, and jam and marmalade made by large producers and bought in large chain stores contained the most. However, the low sugar content of some fruit drinks is due to the presence of the sweetener sucralose in their composition. The vitamin C content of the samples varied, being higher in products where it was added during production. All products made in small local factories were free of food additives such as preservatives, sweeteners and synthetic colours, indicating their superiority over products made by large producers. Products made in small local factories were characterised by a relatively high potassium content. The microbiological purity of commercial products was confirmed - no Salmonella spp. were detected, and the number of mesophilic bacteria, moulds, yeasts, and β-glucuronidase-positive E. coli was below the limit of quantification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fruit%20and%20vegetable%20products" title="fruit and vegetable products">fruit and vegetable products</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additives" title=" food additives"> food additives</a>, <a href="https://publications.waset.org/abstracts/search?q=HPLC" title=" HPLC"> HPLC</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-OES" title=" ICP-OES"> ICP-OES</a> </p> <a href="https://publications.waset.org/abstracts/176082/analysis-of-the-content-of-sugars-vitamin-c-preservatives-synthetic-dyes-sweeteners-sodium-and-potassium-and-microbiological-purity-in-selected-products-made-from-fruit-and-vegetables-in-small-regional-factories-and-in-large-food-corporations" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/176082.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">94</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">51</span> High Phosphate-Containing Foods and Beverages: Perceptions of the Future Healthcare Providers on Their Harmful Effect in Excessive Consumption</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=ATM%20Emdadul%20Haque">ATM Emdadul Haque</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Phosphorus is an essential nutrient which is regularly consumed with food and exists in the body as phosphate. Phosphate is an important component of cellular structures and needed for bone mineralization. Excessive accumulation of phosphate is an important driving factor of mortality in chronic renal failure patients; of relevance, these patients are usually provided health care by doctors, nurses, and pharmacists. Hence, this study was planned to determine the level of awareness of the future healthcare providers about the phosphate-containing foods and beverages and to access their knowledge on the harmful effects of excess phosphate consumption. A questionnaire was developed and distributed among the year-1 medical, nursing and pharmacy students. 432 medical, nursing and pharmacy students responded with age ranging from 18-24 years. About 70% of the respondents were female with a majority (90.7%) from Malay ethnicity. Among the respondents, 29.9% were medical, 35.4% were the pharmacy and 34.7% were nursing students. 79.2% students knew that phosphate was an important component of the body, but only 61.8% knew that consuming too much phosphate could be harmful to the body. Despite 97% of the students knew that carbonated soda contained high sugar, surprisingly 77% of them did not know the presence of high phosphate in the same soda drinks; in the similar line of observation, 67% did not know the presence of it in the fast food. However, it was encouraging that 94% of the students wanted to know more about the effects of phosphate consumption, 74.3% were willing to give up drinking soda and eating fast food, and 52% considered taking green coconut water instead of soda drinks. It is, therefore, central to take an educational initiative to increase the awareness of the future healthcare providers about phosphate-containing food and its harmful effects in excessive consumptions. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20phosphate%20containing%20foods%20and%20beverages" title="high phosphate containing foods and beverages">high phosphate containing foods and beverages</a>, <a href="https://publications.waset.org/abstracts/search?q=excessive%20consumption" title=" excessive consumption"> excessive consumption</a>, <a href="https://publications.waset.org/abstracts/search?q=future%20health%20care%20providers" title=" future health care providers"> future health care providers</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphorus" title=" phosphorus"> phosphorus</a> </p> <a href="https://publications.waset.org/abstracts/11692/high-phosphate-containing-foods-and-beverages-perceptions-of-the-future-healthcare-providers-on-their-harmful-effect-in-excessive-consumption" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11692.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">370</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">50</span> Designing of Oat Drink with Phytonutrients Assigned for Pro-Health Oriented Consumers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna">Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Skrety%20Joanna"> Skrety Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Anna%20Zywica"> Anna Zywica</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik"> Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20Jozef"> Korczak Jozef</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Modern consumer highly appreciates the positive influence of consumed products on well-being and overall health. High acceptance of new food is a result of intensified research showing many proofs confirming that food offers significant prophylactic and therapeutic potential, next to its basic nutritional function. Objective: Proposition of the technology of unsweetened oat drinks enriched with plant extracts for pro-health oriented individuals. We investigated the effects of selected plant extracts addition on antioxidative capacity and consumer’s acceptance of drinks as representative of all day diet product. Methods: The analysis of the basic composition and antioxidant properties of the drinking product was conducted. Basic composition included protein, lipids and fiber content. Antioxidant capacity of drink was evaluated with use radical scavenging methods (DPPH, ABTS), ORAC value and FRAP. Proposed drink as new product was also characterized with sensory analysis, which included color, aroma, taste, consistency and overall acceptance. Results: Results showed that addition of plant extracts into a oat drink allowed to enhance its antioxidant potential and influenced significantly its sensory values. The preferred composition and properties of designed beverage permit claim that it can have a positive impact on the health of the consumers. Conclusion: Designed oat drink would be an answer for pro-healthy life style of the consumers. Results showed that product with plant extracts addition would be accepted by the consumers and because of its antioxidative potential could be an important factor in prevention of free radicals influence on human organism. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phytonutrients" title="phytonutrients">phytonutrients</a>, <a href="https://publications.waset.org/abstracts/search?q=pro-health" title=" pro-health"> pro-health</a>, <a href="https://publications.waset.org/abstracts/search?q=well-being" title=" well-being"> well-being</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20potential" title=" antioxidant potential"> antioxidant potential</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20value" title=" sensory value"> sensory value</a> </p> <a href="https://publications.waset.org/abstracts/11686/designing-of-oat-drink-with-phytonutrients-assigned-for-pro-health-oriented-consumers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11686.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">344</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">49</span> Eating Patterns and Food Coping Strategy for Students of Prof. Dr. Hamka University During Covid-19 Pandemic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chica%20Riska%20Ashari">Chica Riska Ashari</a>, <a href="https://publications.waset.org/abstracts/search?q=Yoli%20Farradika"> Yoli Farradika</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Nutritional problems arise due to food security problems in the family, such as the ability of families to obtain food which is common in poor people due to lack of economic access to buy food. For this reason, it is hoped that there will be actions or behaviors that can be taken to fulfill their food or known as the Food Coping Strategy. The purpose of this study is to identify the eating patterns and Food Coping strategies of household students of prof. DR. HAMKA Muhammadiyah University Jakarta during the covid-19 pandemic. Methods: This study is a quantitative observational study with a cross-sectional approach. The dependent variable in this study is food coping strategies and eating patterns. The location of this research is Prof. DR. Hamka Muhammadiyah University. The population in this study were all students of Prof. DR. HAMKA Muhammadiyah University. The sampling technique is purposive sampling. The minimum number of samples in this study is 97 people with a response rate or drop out an estimate of 10%, so the total number of samples was 107 people. Statistical analysis with descriptive analysis. Results: The results showed that most of the food coping strategies were carried out by the students of the household of Prof. DR. HAMKA Muhammadiyah University, were buying the cheaper food (91.6%), then changing the priority of buying food (75.7%) and household members who carry out this food coping strategy are mothers (59.8%) then followed by students themselves (57, 9%). The diet of most students at the Prof. DR. HAMKA Muhammadiyah University in a day was fond of consuming sugar and foods containing sugar (candy, sugar, honey, sweet drinks) (98.1%) then eggs (97.2%). Conclusion: Food coping strategies are mostly used by households students at Prof. DR. HAMKA Muhammadiyah University who were buying the cheaper food and the member who did this behavior the most were the mothers. The diet of most students at Prof. DR. HAMKA Muhammadiyah University in a day was fond of consuming sugar and foods containing sugar (candy, sugar, honey, sweet drinks). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=behavior" title="behavior">behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=eating%20patterns" title=" eating patterns"> eating patterns</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20coping%20strategies" title=" food coping strategies"> food coping strategies</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a> </p> <a href="https://publications.waset.org/abstracts/144482/eating-patterns-and-food-coping-strategy-for-students-of-prof-dr-hamka-university-during-covid-19-pandemic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144482.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">183</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">48</span> Improving Productivity in a Glass Production Line through Applying Principles of Total Productive Maintenance (TPM)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20Bataineh">Omar Bataineh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Total productive maintenance (TPM) is a principle-based method that aims to get a high-level production with no breakdowns, no slow running and no defects. Key principles of TPM were applied in this work to improve the performance of the glass production line at United Beverage Company in Kuwait, which is producing bottles of soft drinks. Principles such as 5S as a foundation for TPM implementation, developing a program for equipment management, Cause and Effect Analysis (CEA), quality improvement, training and education of employees were employed. After the completion of TPM implementation, it was possible to increase the Overall Equipment Effectiveness (OEE) from 23% to 40%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=OEE" title="OEE">OEE</a>, <a href="https://publications.waset.org/abstracts/search?q=TPM" title=" TPM"> TPM</a>, <a href="https://publications.waset.org/abstracts/search?q=FMEA" title=" FMEA"> FMEA</a>, <a href="https://publications.waset.org/abstracts/search?q=CEA" title=" CEA"> CEA</a> </p> <a href="https://publications.waset.org/abstracts/57710/improving-productivity-in-a-glass-production-line-through-applying-principles-of-total-productive-maintenance-tpm" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57710.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">337</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">47</span> Solar Heating System to Promote the Disinfection </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elmo%20Thiago%20Lins%20C%C3%B6uras%20Ford">Elmo Thiago Lins Cöuras Ford</a>, <a href="https://publications.waset.org/abstracts/search?q=Valentina%20Alessandra%20Carvalho%20do%20Vale"> Valentina Alessandra Carvalho do Vale</a> </p> <p class="card-text"><strong>Abstract:</strong></p> It presents a heating system using low cost alternative solar collectors to promote the disinfection of water in low income communities that take water contaminated by bacteria. The system consists of two solar collectors, with total area of 4 m² and was built using PET bottles and cans of beer and soft drinks. Each collector is made up of 8 PVC tubes, connected in series and work in continuous flow. It will determine the flux the most appropriate to generate the temperature to promote the disinfection. Will be presented results of the efficiency and thermal loss of system and results of analysis of water after undergoing the process of heating. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=disinfection%20of%20water" title="disinfection of water">disinfection of water</a>, <a href="https://publications.waset.org/abstracts/search?q=solar%20heating%20system" title=" solar heating system"> solar heating system</a>, <a href="https://publications.waset.org/abstracts/search?q=poor%20communities" title=" poor communities"> poor communities</a>, <a href="https://publications.waset.org/abstracts/search?q=PVC" title=" PVC"> PVC</a> </p> <a href="https://publications.waset.org/abstracts/19626/solar-heating-system-to-promote-the-disinfection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19626.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 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