The activity of yeast invertase as a function of oxidation-reduction potential has been investigated using a large number of oxidants and reductants. The activity is constant over the range of E(h) from -270 to +600 mv., but above E(h) = +600 mv. there is a sharp decrease in activity reaching 0 at E(h) = +1,000 mv. The inhibiting action of strong oxidants is upon the enzyme rather than on the s...

the purpose of this descriptive-survey research was to assess the attitude of the farmers, bakers and consumers toward cultural and social factors influencing wheat, flour, and bread losses. the population of the study was constituted of all the farmers, bakers and bread consumers in tehran, khuzestan, golestan and kermanshah provinces. a sample of 1500 farmers, 600 bakers, and 6000 consumers w...

A national cohort based on the census at 9 November 1970 and the death registration files from 1970 to 1980 was analysed to see if skilled Danish bakers had an excess of respiratory cancer. The group of skilled bakers was divided into occupational subgroups to try to narrow down the possible causes of cancer. Significant excess mortality was found among skilled bakers in retail bakeries, skille...

bakers are frequently exposed to various irritant chemicals during work which can induce respiratory problems. in this study, pulmonary function tests and self-reported respiratory and allergic symptoms in bakers were compared with matched control subjects. the frequency of respiratory and allergic symptoms was evaluated in a sample of 58 iranian bakers and 58 control subjects using a questionn...

background: hypoxemia is a frequent complication after general anesthesia. it usually takes longer to recover in individuals with respiratory problems. bakers may suffer from respiratory problems such as asthma. the objective of this study was to compare the occurrence of hypoxemia and duration of supplemental oxygen administration during recovery from general anesthesia in bakers and smokers. ...

Identification of work-related allergy, particularly work-related asthma, in a (nationwide) medical surveillance programme among bakery workers requires an effective and efficient strategy. Bakers at high risk of having work-related allergy were indentified by use of a questionnaire-based prediction model for work-related sensitisation. The questionnaire was applied among 5,325 participating ba...

Background: Hypoxemia is a frequent complication after general anesthesia. It usually takes longer to recover in individuals with respiratory problems. Bakers may suffer from respiratory problems such as asthma. The objective of this study was to compare the occurrence of hypoxemia and duration of supplemental oxygen administration during recovery from general anesthesia in bakers and smokers. ...

The aims of this study were to estimate the risk to bakers of developing hay fever and rhinitis, to assess the modifying effect of atopy and to estimate the occurrence of job change due to nasal symptoms. A retrospective cohort study was performed among bakers trained in Swedish trade schools from 1961 to 1989 (n=2,923). School control subjects (n=1,258) comprised students in other programmes i...

We examined the freeze tolerance of bakers' yeast loaded with exogenous trehalose. Freeze-tolerant and freeze-sensitive compressed bakers' yeast samples were soaked at several temperatures in 0.5 M and 1 M trehalose and analyzed. The intracellular trehalose contents in both types of bakers' yeast increased with increasing soaking period. The initial trehalose-accumulation rate increased with in...

A total of 176 bakers and 24 subjects employed as bread slicers and wrappers were studied to examine the effect of occupational category on respiratory symptoms, ventilatory capacity, non-specific bronchial reactivity, and prick skin test responses to wheat and common allergens. Bakers had a greater prevalence of attacks of wheeze and dyspnoea and more frequently considered that work affected t...