[Clinical evaluation of exercise test before and after lung surgery].
Explore the source record for details and available documents.
Adult↗
Biomedical subjects
H Ishiwata
Publications and source records attributed to H Ishiwata.
Migration of melamine and formaldehyde from tableware made of melamine resin.
Migration of melamine and formaldehyde into food-simulating solvents from cups made of melamine resin was studied under various conditions. Little migration of melamine was observed in any unused cups kept at 60 degrees C for 30 min, room temperature (26 degrees C) for 1 h or cooled at -20 degrees C for several days. Migration of both compounds was strongly affected by heating and acidity. The highest migration of melamine into 4% acetic acid used as a food-simulating solvent was 42.9 +/- 7.2 ppm when the migration test was repeated seven times at 95 degrees C for 30 min. In this time, the migration of formaldehyde was 14.2 +/- 0.6 ppm into the solvent. The molecular ratio of the migration amount of formaldehyde to melamine decreased according to the formula Y = 9.15X-0.813 over seven repetitions of the test, and was maintained at about 1.6 between the 10th and 20th repetitions. The inner surface of the cups became tarnished during the repetition of the test and their roughness increased from 1 micron before the test to 2.5-5 microns after 20 repetitions of the test. Migration of melamine from the cups being used at a cafeteria was 0.4 +/- 0.5 ppm, but that of formaldehyde was undetectable when the cups were kept at 60 degrees C for 30 min with 4% acetic acid.
Chemical Phenomena↗
Release of formaldehyde and melamine from tableware made of melamine-formaldehyde resin.
The relationship between the concentrations of formaldehyde and melamine released into 4% acetic acid from dishes and bowls made of melamine-formaldehyde resin was determined. The average concentrations in the migration solution after the sample had been treated at 60, 80, and 95 degrees C for 30 min with 4% acetic acid were 0.0 +/- 0.1, 0.5 +/- 0.4 and 3.0 +/- 2.2 ppm, respectively for formaldehyde and 0.04 +/- 0.07, 0.21 +/- 0.20 and 1.19 +/- 1.18 ppm, respectively for melamine. The correlation between the concentrations of formaldehyde and melamine released at 95 degrees C was y=0.4858x-0.2728 (r=0.8860), where y is melamine concentration (ppm), x is formaldehyde concentration (ppm) and r is the correlation coefficient. The molar concentration ratios of formaldehyde to melamine (F/M ratio) were 15.4 +/- 11.6 at 80 degrees C and 14.9 +/- 10.1 at 95 degrees C. Hence the release of both migrants was affected by temperature but the F/M ratio was not affected. The release of both compounds was was increased on repetition of the migration test at 95 degrees C but their concentrations remained constant after the tenth and seventeenth repetitions of the treatment. During this period, the F/M ratio decreased according to the equation 1n y=-1.4344 1n x+3.7814 (r=-0.9984) for a sample before the tenth repetition of the treatment and remained between 1.7 and 1.9 after the twelfth repetition, where y is the F/M ratio and x is the number of repetitions of the treatment.
Acetates↗
Determination and confirmation of methyl p-hydroxybenzoate in royal jelly and other foods produced by the honey bee.
Methyl p-hydroxybenzoate (methyl paraben) in foods produced by the Honey Bee was determined by HPLC and confirmed by GC-MS. The compound was detected at a mean concentration of 22.3 +/- 6.8 mg/kg (between 14.2 and 31.9 mg/kg) in commercial royal jelly, but was not detected in honey, propolis or pollen lumps at the detection limit of 1 mg/kg. Fresh royal jelly collected from apiaries contained methyl p-hydroxybenzoate at a concentration of 20.3 +/- 4.7 mg/kg (between 12.5 and 31.7 mg/kg). These results indicate that the methyl p-hydroxybenzoate in royal jelly is not added but is a natural component.
Animals↗
Liquid chromatographic determination of melamine in beverages.
A liquid chromatographic method is described for the determination of melamine in beverages. Melamine is separated by column chromatography using cation and anion exchange resin and determined by ion-pair liquid chromatography using an ODS column and a mixture of acetonitrile and 0.05M phosphate buffer (pH 3.0) containing 0.005M sodium 1-laurylsulfate (1 + 4, v/v) as mobile phase. Recoveries of melamine ranged between 90.3 +/- 7.8 and 102.1 +/- 5.6% at levels of 0.6 to 2.4 ppm in 4 kinds of beverages. The quantitation limit was 2.5 micrograms melamine in 50 mL beverage. The method was applied to the migration test of melamine from melamine-formaldehyde resin products to the beverages.
Beverages↗