A lot of paleoenvironmental surveys have been carried out in the Alpine region to elucidate glacier extension during the Last Glacial or the Würmian (115 - 12 ka BP). However, the evidence of past glaciations dif...A lot of paleoenvironmental surveys have been carried out in the Alpine region to elucidate glacier extension during the Last Glacial or the Würmian (115 - 12 ka BP). However, the evidence of past glaciations differs greatly between Western and Eastern Alps, while contrast between Southern and Northern Alps is not evident. The main purpose of this paper is to interpret variability of humidity during the last interglacial-glacial cycle in the Alpine region, based on results of various surveys performed in the Alpine region. Results show that distribution of moisture throughout the Alps was most even during the Late Würmian, while precipitation was mainly concentrated in the (North)Western Alps during the Early Würmian and in the (North)Western and along all the Southern Alps during the Middle Würmian. The Eastern Alps were rather dry during both episodes. Such moisture distribution can be explained by paths of prevailing winds. Moisture distribution is directly linked with atmospheric and oceanic circulation.展开更多
In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherri...In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherries and Rosehips （BACAR）） were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power （FRAP） assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 μmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease （P 〈 0.05） in TP during storage. The decrease in antioxidant activity was significant （P 〈 0.05） for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 ℃ which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant （r = 0.890, P 〈 0.0001）.展开更多
文摘A lot of paleoenvironmental surveys have been carried out in the Alpine region to elucidate glacier extension during the Last Glacial or the Würmian (115 - 12 ka BP). However, the evidence of past glaciations differs greatly between Western and Eastern Alps, while contrast between Southern and Northern Alps is not evident. The main purpose of this paper is to interpret variability of humidity during the last interglacial-glacial cycle in the Alpine region, based on results of various surveys performed in the Alpine region. Results show that distribution of moisture throughout the Alps was most even during the Late Würmian, while precipitation was mainly concentrated in the (North)Western Alps during the Early Würmian and in the (North)Western and along all the Southern Alps during the Middle Würmian. The Eastern Alps were rather dry during both episodes. Such moisture distribution can be explained by paths of prevailing winds. Moisture distribution is directly linked with atmospheric and oceanic circulation.
文摘In this study, the total phenols （TP） and antioxidant activity of three different fruit smoothies （Blackberries, Raspberry and Boysenberry （BRAB）, Mango and Passion fruits （MAP） and Blackcurrant, Acerola cherries and Rosehips （BACAR）） were determined during storage by Folin-Ciocalteu and ferric reducing antioxidant power （FRAP） assays respectively. TP ranged from 1,943 to 2,692 mg L-1 gallic acid equivalent whereas FRAP from 43,217 to 126,125 μmol L-1 Trolox equivalent for the three smoothies on opening. BACAR had the highest TP and antioxidant activity. The smoothies showed significant decrease （P 〈 0.05） in TP during storage. The decrease in antioxidant activity was significant （P 〈 0.05） for BRAB and MAP only. However, the study revealed that the smoothies had high antioxidant activity even during shelf-life at 4 ℃ which implies that consumption of smoothies may give considerable antioxidant benefits. Correlation between TP and antioxidant activity was strong and highly significant （r = 0.890, P 〈 0.0001）.
