نتایج جستجو برای: 600 bakers
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Introduction: Cumulative Trauma Disorders (CTD) are common health problems and major causes of disability. Lack of agreement between job demand and work capacity may lead to cumulative trauma disorders. These disorders overall caused in months and years facing with extra-physical and psychological stressors. The aim of this study was to investigate prevalence of CTD in the Kerman bakery e...
Background: Exposure to high temperatures is common among workers in warm environments (especially in bakeries) which could cause some undesirable physiological effects. The aim of this study was to determine heat stress and its relationship with physiological parameter of sublingual temperature in workers employed in bakeries of Arak city. Methods: In this cross- sectional study, 126 workers ...
The lipid composition of some commercial bakers' yeasts having different freeze-sensitivity in frozen dough was investigated to clarify the correlation between their lipid composition and freeze-tolerance. The total lipid content including neutral lipid, free fatty acid, sterol, and phospholipid ranged between 23.0 to 32.2 mg/100 mg protein of the yeasts tested. Phosphatidylcholine, phosphatidy...
Proteins from intercellular fluid extracts of chemically stressed barley (Hordeum vulgare L.) leaves were separated by native polyacrylamide gel electrophoresis at alkaline or acid pH. Polyacrylamide gels contained Saccharomyces cerevisiae (bakers' yeast) or Schizosaccharomyces pombe (fission yeast) crude cell walls for assaying yeast wall lysis. In parallel, gels were overlaid with a suspensio...
Following the discovery of ergosterol by Tanret (l), Gerard (2) observed that not only ergot, but fungi in general, contain it. Gerard was the first to recognize ergosterol in yeast, although Nageli (3) had earlier obtained a yeast “cholesterol” in crude form. In traces ergosterol is now known to be widely distributed in both plant and animal kingdoms, but the fungi, and particularly the yeasts...
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