No abstract

A new semiquantitative enumeration system was developed to detect Streptococcus mutans in saliva. Using species-specific monoclonal antibodies, the system quickly detected salivary S. mutans in 30 min and classified the results into three levels. In this study, saliva samples collected from 28 young adults aged between 22 and 24 years were subjected to the monoclonal antibody-based detecting system and selective medium-based detecting methods. The results generated from the PCR-confirmed culture method indicated the mean salivary S. mutans counts at level 1, 2 and 3 were 5.7 × 10⁴, 1.3 × 10⁵ and 3.4 × 10⁶ CFU/ml, respectively. The differences between level 3 and 1 and level 3 and 2 were statistically significant (one-way ANOVA; p < 0.01). The results generated from the system were consistent with the data generated from two culture-based commercial products.

30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L. K K K K Keywor eywor eywor eywor eywords: alkaline electr ds: alkaline electr ds: alkaline electr ds: alkaline electr ds: alkaline electrolyz olyz olyz olyz olyzed water ed water ed water ed water ed water, miner , miner , miner , miner , mineral water al water al water al water al water, water har , water har , water har , water har , water hardness dness dness dness dness, taste , taste , taste , taste , taste, sensor , sensor , sensor , sensor , sensory ev y ev y ev y ev y evaluation aluation aluation aluation aluation

Gumarabic, a widely used emulsifier, stabilized the substrate of lipase in an emulsion of oil and enhanced the lipase reaction. Pectin, a well-known gelling agent, destabilized the emulsion, and decreased the plasma levels of cholesterol in rats. Little effect of gum arabic on the cholesterol concentration of plasma and liver was observed. These findings might indicate the differences between the effects of gum arabic and pectin on the stability of emulsification and the activity of lipase in vivo.

The sensory evaluation of alkali-ion water and bottled mineral water was performed by panelists and their preferences for the taste of alkali-ion water was surveyed. Consequently, alkali-ion water made from tap water was found to taste better than any bottled mineral water; however, the activated carbon filtration water, which was also made from tap water, was found to taste better than alkali-ion water. Furthermore, smell, taste, feeling in the throat, aftertaste, and general impression of the mineral water, alkali-ion waters, and activated carbon filtration water were evaluated using the 1-pair comparison method. Consequently, alkali-ion water and activated carbon filtration water were more highly rated than commercial bottled mineral water.