6,518 research outputs found

    On contradiction clouds

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    AbstractOur proposal, through this article, addresses the issue of obtaining, representing and selecting the appropriate subset of contradictions among a complete set of contradictions resulting from an initial situation framing within a specific domain. This contribution has to be understood within the Inventive Design context since most of its grounding relies on the fact that any problem can be formulated as a contradiction (in the sense of TRIZ). By proposing the concept of “contradiction cloud” as three value graphical representation of a set of elementary contradictions, we claim that designers considerably reduce the fuzziness of a contradiction choice prior entering in a solving phase in Inventive Design processes. The modes of interpretation of this cloud will be also presented. The impact of this new element in the teaching of TRIZ was tested both in educational situations within the framework of our engineering curriculum and in several industrial partnerships. A discussion section will then highlight the assets, the limits and the perspectives of our contribution

    A participatory approach to health promotion for informal sector workers in Thailand

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    BACKGROUND: This study aims to promote occupational health in the informal sector in Thailand by using a participatory approach. The success of the intervention is based on an evaluation of the informal sector workers' a) knowledge, attitudes, and behaviors in occupational health and safety, b) work practice improvement, and c) working condition improvement. METHODS: This study applies the Participatory Action Research (PAR) method. The participants of the study consisted of four local occupations in different regions of Thailand, including a ceramic making group in the North, a plastic weaving group in the Central region, a blanket making group in the Northeast, and a pandanus weaving group in the South. Data was collected using both qualitative and quantitative methods through questionnaires, industrial hygiene instruments, and group discussions. RESULTS: The results showed that the working conditions of the informal sector were improved to meet necessary standards after completing the participatory process. Also, the post-test average scores on 1) the occupational health and safety knowledge, attitudes and behaviors measures and 2) the work practice improvement measures were significantly higher than the pre-test average scores (p=sig). CONCLUSIONS: The results demonstrate that the participatory approach is an effective tool to use when promoting the health safety of the informal sector and when encouraging the workers to voluntarily improve the quality of their own lives

    Modelling volume change and deformation in food products/processes: An overview

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    Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical-and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.Fil: Purlis, Emmanuel. Provincia de Buenos Aires. GobernaciĂłn. ComisiĂłn de Investigaciones CientĂ­ficas. Centro de InvestigaciĂłn y Desarrollo en CriotecnologĂ­a de Alimentos. Consejo Nacional de Investigaciones CientĂ­ficas y TĂ©cnicas. Centro CientĂ­fico TecnolĂłgico Conicet - La Plata. Centro de InvestigaciĂłn y Desarrollo en CriotecnologĂ­a de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de InvestigaciĂłn y Desarrollo en CriotecnologĂ­a de Alimentos; ArgentinaFil: Cevoli, Chiara. UniversitĂ  di Bologna; ItaliaFil: Fabbri, Angelo. UniversitĂ  di Bologna; Itali

    Review of faculty of food engineering 25.

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    A NASA family of minicomputer systems, Appendix A

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    This investigation was undertaken to establish sufficient specifications, or standards, for minicomputer hardware and software to provide NASA with realizable economics in quantity purchases, interchangeability of minicomputers, software, storage and peripherals, and a uniformly high quality. The standards will define minicomputer system component types, each specialized to its intended NASA application, in as many levels of capacity as required

    The Implications of the Working Memory Model for the Evolution of Modern Cognition

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    What distinguishes the cognition of biologically modern humans from that of more archaic populations such as Neandertals? The norm in paleoanthropology has been to emphasize the role of language and symbolism. But the modern mind is more than just an archaic mind enhanced by symbol use. It also possesses an important problem solving and planning component. In cognitive neuroscience these advanced planning abilities have been extensively investigated through a formal model known as working memory. The working memory model is now well-enough established to provide a powerful lens through which paleoanthropologists can view the fossil and archaeological records. The challenge is methodological. The following essay reviews the controversial hypothesis that a recent enhancement of working memory capacity was the final piece in the evolution of modern cognition

    Separation of Transition and Heavy Metals Using Stationary Phase Gradients and Chelation Thin Layer Chromatography / Evaluation of the Effectiveness of POGIL-PCL Workshops

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    Gradient surfaces exhibit a variation in functionality along the length of the surface. One method for preparing gradients is controlled-rate infusion (CRI). In Part 1 of this work, CRI was used to prepare gradients for the purpose of separating transition and heavy metals. Initial work on this project was focused on controlling the retention of the metal ions by varying the number of amine groups, aminoalkoxysilane concentration, and the infusion time. The retention factors of four metal ions varied predictably with increasing number of amine groups, increasing aminoalkoxysilane concentration, and increasing infusion time, producing small but useful changes in the retention factors. The continuation of this project involved the preparation of two-dimensional multi-component gradients on TLC plates, which were used to separate six transition and heavy metals. The retention, and thus the separation, was affected by the presence or absence of a gradient and the direction of the gradient. Part 2 of this work focused on understanding the factors that motivated instructors in the early and late stages in the process of change. Instructors who attended the POGIL-PCL (Process-Oriented Guided Inquiry Learning in the Physical Chemistry Laboratory) workshops were asked to complete online surveys. The goals of the first survey were to understand the factors that initially interested instructors in POGIL-PCL, to determine if instructors enter the implementation stage, and to understand the factors that affect how instructors implement POGIL-PCL. Later surveys were designed to explore the development of the POGIL-PCL network and assess whether implementation is sustained over time
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