著者

岡田 哲

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.11, no.4, pp.314-317, 2001-03-31 (Released:2011-01-31)

参考文献数

3

著者

今井 悦子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.13, no.3, pp.183-191, 2002-12-25 (Released:2011-01-31)

参考文献数

15

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宮城, 新潟, 京都, 広島および鹿児島を中心とした地域居住者に対し, 家庭内での属人器の実態および家族との共用に対する抵抗感をアンケート調査し, 前報の埼玉のデータを加えて地域比較を行った. その結果以下のことが明らかとなった.1. 回答者の属性ごとに食器の属人性を検討した結果, ほとんどのケースにおいて地域差が認められた. どの食器, どの属性においても埼玉は専用が特徴的に多く, 一方共用が多い地域としては飯碗と箸では鹿児島が, 汁椀では京都と広島が, 湯呑みでは広島が多く出現した. これらから食器の属人性には東高西低の傾向があると考えられた. また, 食器では湯呑みから, 年齢的には若い世代から, 地域差がなくなっていく可能性も示唆された.2. 食器の属人性に寄与する因子の検討を行った結果, 飯碗, 汁椀および箸では地域性が最も大きく寄与する因子であることが分かった. 湯呑みでは食事作りを担当している者の年齢の次に寄与する因子であった.3.食器共用への抵抗感について, 回答者の属性ごとに地域性を検討した結果, 湯呑みに対する抵抗感は一部のケースを除けば地域差がなかった. その他の食器は地域差が見られ, どの食器, どの属性においても鹿児島は抵抗感なしが特徴的に多かった. 京都, 広島も汁椀で抵抗感なしが多かった. 一方抵抗感ありは汁椀では埼玉が, 箸では新潟が, 飯碗では鹿児島を除く各地域が出現した. 抵抗感の高さも東高西低の傾向があると考えられた. また外食時の食器に対する抵抗感は地域差が全くなかった.4. 食器共用への抵抗感に寄与する因子を検討した結果, 箸および汁椀では地域性が最も大きく関与する因子であった. 飯碗では地域性は一部寄与する因子であり, 湯呑みおよび外食時の食器では地域性は全く寄与していなかった.5. 家族の中で配偶者と子どもとの共用に抵抗感があると答えたケースについて地域差を検討した結果, 子どもに対する抵抗感は配偶者に対する場合より地域差があるケースが少なかった. 地域差があったケースでは, 抵抗感なしは鹿児島が, 抵抗感ありは埼玉が特徴的に多かった.

著者

大澤 俊彦

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.20, no.1, pp.11-16, 2009-06-30 (Released:2009-07-23)

参考文献数

12

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The United States launched the Designer Foods program in 1990 on the basis of its ample epidemiological research data. It is aimed at preventing cancer with the use of pyytochemicals. What attracted the most attention are food ingredients called “non-nutrients,” such as polyphenols, sulfuric compounds, terpenoids and carotenoids. Calling such ingredients “functional food factors, ”we have developed an international research approach in an attempt for cross-disciplinary research beyond the boundaries of food science and medicine.  In 1984, Japan became the world’s first to launch a research project on food functionality. Characteristically, it introduced a totally innovative concept of physiological and biological regulating function as a third function after the primary “nutritional” function and the secondary “sensory” function. The notion of food functionality has gradually penetrated the West although the reception was initially not very positive. And functional food is now taking root there.  The U.S. Designer Foods program lists 40 vegetables, fruits, spices and luxury food items from the standpoint of cancer prevention on the basis of epidemiological research. Noting that designer food contained functional food factors common to food items in the same identical group or category, the author suggested the importance of keeping a balance among different types of food in the diet rather than of rating the effect of different food factors. The author added some traditional Japanese food materials to the listed food and sorted them into 12 food groups. The focus of the author’s proposal is to endeavor to consume food equally from all 12 groups within one or two days rather than consuming food materials in large quantities from a specific category. Needless to say, it is also important to develop new food materials.  A key goal of illness prevention with the use of functional food factors will be to keep us healthy, or within the scope of a non-disease state, for as long a time as possible. It is therefore hoped that simple diagnoses may be performed using specific biomarkers to prevent illnesses at the earliest possible stage or to reduce the risk of future illness. Produced with a drop of blood, saliva, urine or suchlike, an antibody chip has a monoclonal antibody imprinted on a substrate spin-coated with azo-polymer. It is used for specifically examining oxidation stress, obesity, cancer and cerebral aging. It is foreseen that it will in a couple of years be viable to provide a so-called tailor-made diet guidance explaining the current health conditions and what diet should be followed to prevent illnesses with the use of the antibody chip in health checkups. The author hopes that studies on functional food factors with scientific grounds for cancer prevention will remove the boundaries between different disciplines and lead to the swift establishment of a system of industry-academia-government cooperation at the initiative of young researchers as well as an environment that enables Japan to play a leading role in the global strategy for the development of disease-preventing food products.

著者

櫻井 和俊

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.21, no.3, pp.179-184, 2010-12-30 (Released:2011-01-24)

参考文献数

12

被引用文献数

2 4

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We have been analyzing the aroma of fruits, vegetables, milk products, meat flavors and the odorous components of living flower and natural essential oils. These results are directly applied for the creation of flavors and fragrances.  In this report, we would like to introduce one of our analytical data of natural products, including the scent of rose flower and the volatile components of Citrus Sudachi. We will then introduce the researches about the impact of aromas on our Health and effects on our physiology. We will especially show the relaxing effects, stress reduction and the positive weight loss effects by using aroma.

著者

山田 正子 松尾 美砂 細山田 康恵

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.27, no.1, pp.66-70, 2016 (Released:2016-07-28)

参考文献数

13

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In recent years, many people have been carrying water-bottles and drink beverages from these bottles at any time. We investigated the microorganisms of both the bottle’s mouth and the bottle’s beverages to understand the sanitary condition. Standard plate counts of 103-105 cfu/cm2 and 104-107 cfu/mL were detected on the mouth of the water-bottle and in the beverages, respectively. Coliform bacteria also were detected, the counts of which were less than the standard plate counts. The causes of the microbial condition were insufficient washing of the water-bottle and mixing of oral bacteria. It is necessary to keep the bottle at a low temperature and consume the beverage as soon as possible.

著者

坂田 利家

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.16, no.1, pp.4-10, 2005 (Released:2006-08-04)

参考文献数

13

著者

下橋 淳子 寺田 和子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.12, no.1, pp.62-67, 2001-06-30 (Released:2011-01-31)

参考文献数

13

被引用文献数

1

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ミルクアレルギーに対する減感作食品としての発酵乳製品の有効利用について検討するため, 発酵温度と時間を変えたヨーグルト, 乳酸濃度を変えた乳酸酸乳および市販の発酵乳製品についてαs1-カゼインとβ-ラクトグロブリンを測定し, 次のような結果を得た.1. ヨーグルトの発酵温度を30.0, 37.5および45.0℃に設定した場合, 37.5℃発酵がアレルゲン性たんぱく質の低減化に最も効果的であった.2. 発酵温度の違いに関わらずβ-ラクトグロブリンは, 長時間発酵を続けることにより消失したが, αs1-カゼインは, 発酵温度と時間によって分解の程度は異なり, 発酵温度37.5℃では約20%, 30.0℃および45.0℃では約50%まで減少させることができた.3. 発酵乳のアレルゲン性たんぱく質含量の減少には, 乳酸による酸分解以上に乳酸菌自体のたんぱく質分解作用が影響していることが示唆された.4. 市販の発酵乳製品は, 一般に牛乳よりアレルゲン性たんぱく質は減少していたが, 製品により減少の程度は様々であった.5. 乳製品乳酸菌飲料や乳酸菌飲料には, β-ラクトグロブリンはほとんど検出されず, αs1-カゼインは残存している製品もあったが, はっ酵乳に比べるとアレルゲン性たんぱく質含量は少ない傾向にあった.

著者

児玉 ひろみ 小川 久恵

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.14, no.2, pp.134-138, 2003-09-30 (Released:2011-01-31)

参考文献数

5

被引用文献数

1

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Generally, when boiling spinach, salt is added to the boiling water. When boiling with about 1% salt water, it is difficult for the composition to change and it is reported that the chlorophyll is also stable. Also, there is a report that there is no difference in the color even if salt is added and boiled.In thisstudy, we examined the influence that the salt content in the boiling hot water exerts on the spinach. Salt at 0.0, 0.25, 1.0, 2.0 and 4.0% was added to the boiling water and then its effect evaluated.1) The higher the salt concentration, the stronger the salty taste, the sweetness was difficult for the oxalic acid to decrease and it affected the taste.2) The higher the salt concentration, the softer the spinach. When the concentration was as high as 2.0%, it was too soft and the evaluation was low.3) There was no difference in the color of the boiled spinach for 0-2.0% added salt.4) For the salt concentration in the boiling water of 0.25-0.5% for the evaluation of the taste, the texture was good. Because there was no change in the good special color at 2.0% salt and it was difficult for the oxalic acid to decrease, it tasted bad and it was too soft. When adding no salt to the boiling water, there was no influence on the color, but thes weetness was weak and it was not solid.

著者

後藤 真彦

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.15, no.4, pp.261-266, 2005-03-30 (Released:2011-01-31)

参考文献数

15

著者

甲山 恵美 青柳 康夫

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.26, no.1, pp.11-19, 2015 (Released:2015-07-27)

参考文献数

16

被引用文献数

1 1

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5´-Nucleotides, especially 5´-GMP, and free amino acids are major umami components in mushrooms. While raw mushrooms contain little 5´-GMP, the results of our study revealed that the content was significantly increased by heating, and further increased by freezing and heating. In this study, three commercial mushroom varieties: nameko (Pholiota nameko), bunashimegi (Hypsizigus marmoreus), enokitake (Flammulina velutipes) were evaluated. The mushrooms were divided into four treatment groups: raw, heated, frozen, and frozen/heated, and 5´-GMP and free amino acid contents were determined. Additionally, sensory evaluation was performed on the cooked mushrooms subjected to heating alone or heating after freezing. The following results were obtained. (1) All mushrooms contained high 5´-GMP when subjected to freezing/heating. Under this treatment, 5´-GMP content was the highest in P.nameko and lowest in H.marmoreus. (2) Free amino acid content exhibited only small changes under the treatments. (3) Sensory evaluation of P.nameko heated after freezing indicated high palatability. Thus, it was concluded that P.nameko is suitable for freezing. The frozen/heated H.marmoreus sample showed decreased chewiness and palatability, and was therefore determined to be unsuitable for freezing. Additionally, F.velutipes did not exhibit differences between heated and frozen/heated samples, and was thus found to be suitable for freezing.

著者

岩垣 穂大 齋藤 篤 Amantay Zhanar 下田 妙子 扇原 淳

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.24, no.4, pp.254-260, 2014-03-31 (Released:2014-04-28)

参考文献数

23

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今回の調査によってカザフのナウルズおよびコジェに見る文化的特徴と歴史的変容について以下のことが明らかになった。(1) 独立後, ナウルズはカザフ国内最大級の祝祭であり, 民族の伝統的なイベントとして現在に受け継がれている。誰でも祭りに参加することができるよう, 広場では無料でコジェが配られていたり, さまざまな民族の音楽やダンスが披露されていたりした。その他, 中央アジアの伝統料理であるシャシリクやバウルサックを売る店も見られ, 食や伝統芸能を通してカザフ人の世代間交流や, 異なる民族同士の交流が図られていた。(2) ナウルズが近づくと各家庭でコジェ作りが行われ, 家族・親戚・友人の往来が始まる。コジェに入れる具材は地域の特産によって少々異なるが, 7つ (以上) の食材を入れることと, 白色の食材を入れ全体の色を整えることはすべての家庭で共通していた。コジェに使われる食材はカザフの食卓には欠かせない馬肉や, 穀物類が中心でカザフの日常生活をよく表すものであった。コジェを白色の食材で整える理由は, 白が家畜の乳の色であり, 新年を迎えるにあたって一家の繁栄や幸福を願うからであった。(3) インタビュー対象者の出身地域によってナウルズを公に祝いコジェ作りも行っていた家庭, 家の中だけでコジェを作り祝っていた家庭, 全く祝わず, コジェも作らなかった家庭の3つに分けられた。ソ連との地理的・心理的距離や政治的影響力, カザフ人の人口密度が影響している可能性が指摘された。独立後, 伝統を復興させるために都市部でナウルズを教える, コジェを無料で配るなどの活動も行われ, 現在のナウルズの基盤となった。 調査の中で, 都心部と農村部でのナウルズの祝い方やコジェに加えられる材料が異なることがたびたび指摘された。そのため, 今後農村部を含めたカザフ国内全体の調査が必要である。また, より詳細で信頼性のある調査にしていくために調査員を増やし, インタビューを継続することが必要である。カザフ社会の時代の流れに呼応する文化の変容を見守りつつ, 調査で得られたデータをもとに, カザフの伝統的な祝祭と食文化についてさらに深く体系的に明らかにしていきたい。

著者

川崎 里沙 外山 紀子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.3, pp.187-194, 2017 (Released:2018-02-02)

参考文献数

9

被引用文献数

1

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Creating a taste within the mouth is known as "kouchuu choumi" in Japanese. Previously, the basic arrangement of a Japanese meal consisted of cooked rice (the staple food) and several side dishes. They were served separately, and a portion of rice and a portion of the side dish would be put in the mouth separately to be mixed and tasted. Kouchuu choumi is one feature of the traditional Japanese meals. This study observed eleven three-year-old children, seven five-year-old children, and fourteen adults at mealtimes, and examined the development of kouchuu choumi. It was shown that kouchuu choumi was seldom observed among young children. Both three- and five-year-old children tended to eat the same foods repeatedly. In contrast, adults frequently changed foods while eating, and kouchuu choumi was also often seen. Adults' kouchuu choumi tended to be observed when they picked up the bowl of cooked rice with their hands, and when they put a portion of rice in their mouth after eating a portion of side dishes such as fried chicken. The obtained results suggest that to attain kouchuu choumi, we should acquire various eating skills, such as the coordination of the movements of the left and right hands and proper manipulation of the utensils.

著者

山本 靖彦 棟居 聖一

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.25, no.4, pp.237-240, 2015 (Released:2015-05-09)

参考文献数

23

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All living cells and organisms depend on monosaccharides such as glucose as a source of energy and carbon for metabolism. Glycation (Maillard reaction) is thus an unavoidable “background” reaction in all living systems. Advanced glycation end-products (AGE) and melanoidins are stable end products of the Maillard reaction. The non-enzymatic glycation reaction takes place both exogenously (in food) and endogenously (in human body) between reducing sugars like glucose and amino groups of proteins. AGE and melanoidins are responsible for the browning observed as a result of cooking, processing and storage of foods such as coffee, soy sauce, beer and miso. In this review, we discuss about effects of the food-derived AGE and melanoidins on lifestyle-related diseases and human health.

著者

石見 佳子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.30, no.2, pp.63-69, 2019 (Released:2019-11-01)

参考文献数

13

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The current status and issues of Japanese dietary habits from the results of the National Health and Nutrition Survey Japan would be discussed. Total energy intake and protein intake of Japanese in the past 45 years showed a decreasing trend. On the other hand, fat intake increased, but carbohydrate intake decreased. According to the physical condition survey of the 2017 National Health and Nutrition Survey, the proportion of obese individual (BMI≧25 kg/m2) was higher for men in their 20s to 60s compared with the goal for Healthy Japan 21 (secondary), and the proportion for thinness (BMI<18.5 kg/m2) was higher for women in their 20s. In older people, physical working hours, protein intake and oral function were associated with trend in malnutrition. Salt intake has been decreasing during a decade, however further improvement should be needed. At present, prevention of lifestyle-related diseases in men in their 20s to 60s, prevention of young women’s thinness and elderly people’s frailty might be issues. In order to resolve these issues, utilization of a Japanese Food Guide, Smart-meal system and nutrient labeling on foods, maintenance of appropriate body weight, Shokuiku throughout individual’s life, utilization of Exercise and Active Guides, maintenance for oral health, etc. might be effective. These strategies might lead to the extension of the healthy life expectancy.

著者

白鷹 増男

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.21, no.1, pp.3-6, 2010-07-15 (Released:2010-07-29)

参考文献数

4

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In recent years, it has become possible to solve complex problems in substantial science as probability models without undue simplification, thanks to the development of various methods in the field of statistics. Statistics software is now widely available that allows users to input data and obtain results automatically without intricate familiarity with the details of these methods or algorithm. It is still the responsibility of the researchers, however, to select appropriate probability models (analytic methods) to apply for the relevant problems and to discriminate between useful and unnecessary information. This paper is on the selection of statistic analytical methods based on the lecture delivered at the 39th conference.

著者

三宅 正起 金子 真紀子

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.28, no.1, pp.41-46, 2016 (Released:2017-08-02)

参考文献数

23

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Naringin and limonin are some of major bitter principles in grapefruit (Citrus paradisi). In order to clarify the distribution of naringin and limonin in grapefruit, their concentrations in each part of the grapefruit were measured. Fruits imported from the USA and South Africa were used. Domestic fruits were also used for comparison. The fruits were separated into four parts and each part was analyzed by HPLC. The distribution of naringin and limonin in the four grapefruit was not very different among all the fruits. Naringin was significantly contained in the albedo, and limonin was significantly contained in the segment membrane. The juice vesicles contained both naringin and limonin, at an average of 178mg/100g and 9.05mg/1,000g, respectively. This showed that naringin and limonin were the primary cause of the bitterness in grapefruit and its juice. Also, in the juice vesicles, the naringin concentration in the solution was very low. This suggested that naringin was significantly present in the membranes of the juice vesicles. Furthermore, it was determined that the limonin concentration of the fresh grapefruit juice using a household mixer was significantly increased within a few hours after juicing.

著者

金 相愛 松丸 智美 石橋 源次

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.14, no.2, pp.144-148, 2003-09-30 (Released:2011-01-31)

参考文献数

8

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The purpose of this study is to establish what kind of goat meat preparations are eaten in Korea (Republic Korea) and the southern parts of Japan (Okinawa and Amami).In Japan, goat dishes have been eaten only in these districts, but in Korea the dishes have been eaten all over the country.In Korea and Japan they are eaten by people in their thirties and forties.In Korea, however more women and young persons have eaten them than in Japan. The frequency with which they are eaten is much the same in both countries.The reason they eat goat dishes is that the dishes are healthy and delicious.It is concluded that in Japan they prefer goat soup, whereas in Korea they prefer baked goat meat.

著者

坂田 由紀子

出版者

THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.6, no.1, pp.38-51, 1995

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目的: カナダBC州のバンクーバー, スティーブストン, フレーザーバリー在住の日系人の食生活における日本人としてのアイデンティティーの検索調査時期及び調査対象: 調査時期は1992年9-10月であり, 対象は27-90歳の日系二世および三世225名 (男子19名, 女子206名) である.<BR>結果: 1. 行事は, 西洋の行事 (クリスマス, ハローイン, イースター) と日本の行事 (正月, お盆, 雛祭り, 大晦日) が並列に行われており, 行事食は伝統的な形のものが残っていた. 日本の行事食として定着しているのは, 赤飯, 寿司, 煮しめ, 饅頭であった. こんにゃくは, 現在でも手作りされている.<BR>2. 正月料理の雑煮は, 丸餅を焼かずに煮込む白味噌または澄まし仕立てであり, 西日本の食文化が主流である.<BR>3. カナダでアレンジされた料理には, BCロールがあり, カリフォルニアロールと一緒にレストラン料理として定着している.<BR>4. 日系人独特の行事食としてチャーメンが定着していた.

著者

三宅 義明

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.24, no.3, pp.149-153, 2013-12-30 (Released:2014-01-28)

参考文献数

22

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This study examined the influence of lemon drink intake during exercise on the autonomic nervous system activity. Four test drinks (500g each) of lemon water, lemon fruit water, honey lemon water, and honey lemon fruit water were prepared. The lemon water and lemon fruit water were prepared by the addition of lemon juice (40g) and lemon fruit powder (1g) to water, respectively. The honey lemon water and honey lemon fruit water were prepared by the addition of honey (4g) to the above lemon drinks. Six healthy male subjects (average age, 21.3 years) exercised using an exercise bike for 20 min at the heart rate from 110 to 120 bpm. They freely ingested all the test drink during the exercise. The autonomic nervous system activity was examined by measuring the variation in the fingertip heart rate before exercise, after exercise, and after a 30-min. rest. For the intake of the honey lemon water, the LF/HF level (sympathetic nerve activity) after exercise was shown to significantly increase in comparison to that before exercise (p<0.05). For the intake of the lemon fruit water, the HF level (parasympathetic nerve activity) after rest was shown to have a tendency to significantly increase in comparison to that before and after exercise (p<0.1). Based on these results, it was suggested that the intake of the honey lemon water during exercise increased the sympathetic nerve activity after exercise and that of the lemon fruit water has a tendency to increase the parasympathetic nerve activity after exercise rest.

著者

佐々木 弘子 原 千晶 菅原 龍幸

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.21, no.4, pp.286-297, 2011-03-30 (Released:2011-04-27)

参考文献数

9

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The mineral components and other properties were analyzed for 50 samples of domestic and 11 samples of foreign mineral water available on the Japanese market. When these samples were classified according to the Bottled Water Guideline of Japan, 45 brands of natural mineral water (NMW) and 5 brands of mineral water (MW) of the domestic mineral waters were determined. Of the foreign mineral waters, there were 8 brands of NMW, 2 brands of MW and one brand of bottled water.   The means of the residue upon evaporation, hardness and the free carbon dioxide of the domestic mineral waters were significantly lower than those of the foreign mineral waters.   As for the minerals, the Na, Mg and Ca contents of the foreign mineral waters were significantly higher than those of the domestic mineral waters. On the other hand, the P contents of the domestic mineral waters were significantly higher than that of the foreign mineral waters.   The contents of the trace minerals, presumed to be always found in the NMW, are expressed in the detection percentage of the mineral waters of Japanese origin and the mineral waters of foreign origin in parentheses. B was 97. 8% (100%), V 80% (37. 5%), As 80% (12. 5%), Sr 97. 8% (75. 0%), Li 66. 7% (37. 5%), Zn 62. 2% (62. 5%), Ge 62. 2% (12. 5%), Se 60. 0% (12. 5%), Rb 71. 1% (12. 5%), Mo 71. 1% (25. 0%), Sb 57. 8% (62. 5%) and U 57. 8% (25. 0%).   Of the mineral waters of foreign origin, only B had a trace mineral detection percentage exceeding 80%.