During the past few years honey agar has assumed an important r6le in the propagation and identification of sugar-tolerant yeasts. Combining the high sugar content and the mineral salts of honey with nutrient agar makes an especially suitable semi-solid medium. In addition to maintaining the desired high osmotic pressure, this combination provides many desirable yeast nutrients. Fabian and Quinet (1928) reported the use of a honey-agar mixture for the isolation and cultivation of yeasts that cause the spoilage of honey. For their studies honey agar was made by adding one part of honey to two parts of 3 per cent nutrient agar. This mixture, adjusted to pH 6.8 to 7.0, was tubed and sterilized for use as a plating medium and for slants. Marvin (1928), Marvin et al. (1931), Lochhead and Farrell (1931), and others have likewise reported the use of honey agar. Fabian and Hall (1933) successfully extended the use of honey agar to a study of the yeasts encountered in the spoilage of maple sirup.During the course of an investigation in these laboratories on certain yeasts found in cane sirups and on crystals of white sugar the honey-agar mixture recommended by Fabian and Quinet was employed. Since the colloids of honey bear a positive electric charge and the colloidal agar particles are negatively charged, a flocculation occurs when the two are mixed. The presence of the flocculated materials makes accurate counting of the plates practically impossible ( fig. 2) and seriously interferes with the recording of the cultural characteristics of yeast cultures on
Context: Competitive cross-country runners train at much higher loads and with greater demands than recreational runners, posing a unique set of physiological and psychological challenges. Thus, identification of factors influencing health and nutritional choices in male cross-country runners is needed to help combat energy-related health issues. Purpose: To assess male college cross-country runners’ perspectives regarding sport-related health and the factors impacting their eating behaviors. Design: Cross-sectional survey. Participants/Methods: The Runner’s Health Choices Questionnaire was distributed to male college cross-country runners. Responses were analyzed using quantitative descriptive statistics. Results: One hundred nineteen runners completed the survey. Runners reported a diverse range of factors impacting eating and health behaviors from athletic performance enhancement to enjoyment of food. Less than 6% of athletes ranked athletic trainer, registered dietitian, or physician as often consulted for nutrition/health information. However, 75% of runners said they would be somewhat likely or very likely to make dietary or health changes if given new or additional information by a health care provider. Conclusion: Male cross-country runners appear to try to balance a global desire to be healthy with individual preferences. Athletes may be receptive to nutritional education that utilizes a biopsychosocial model with mental and psychological health support, and intentional effort is needed to support runners’ overall health.
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