COVID-19: Can this crisis be transformative for global health?

The UN has described the health, social and economic consequences of Covid-19 as a global crisis unlike any other encountered in its history. Although a pandemic of this nature was not unforeseeable, its arrival seems to have caught the world off guard, hurling us into a state of partly haphazard disaster mitigation. It has shed sharper light on the failure of global health in its current form to tackle acute and systemic challenges in a rapidly changing world, and the unequal patterns in society that leave us vulnerable. This commentary argues that, despite its devastating effects, the Covid-19 pandemic can be a longer-term positively transformative event for global health. However, this will require going beyond the development of more effective plans for health emergency preparedness, to confront the crisis in global health governance and leadership, and rethink the roles of key actors involved in world health. It ultimately calls us back to the very concept of ‘global health’: the values it should encompass, what we should expect from it and how we might envisage reshaping or ‘co-creating’ it for the future

Rethinking journalism practice through innovative approaches to post conflict reporting

Journalism has a long history of interviewing vulnerable people caught up in natural disasters, conflict or tragedy. While it is widely recognised that journalists have an important role to play in telling the stories of those traumatised by such events, the concepts of ‘peace journalism’ or ‘journalism of attachment’ have often elicited a negative reaction in traditional journalistic circles. Drawing on the authors’ research project working with young people embroiled in Colombia’s civil conflict, this paper sets out an alternative and innovative approach to the retelling of the stories of others. It outlines how the research team engaged with the young people, some of whom had operated as child soldiers before Colombia’s peace accord with FARC rebels, and encouraged them to narrate their own stories in their own style. Through a series of workshops, the team experimented with oral and visual representations of their experiences, staying close to their accounts, enabling their voices to be heard. The participants combined traditional narrative with animation to produce a short documentary setting out their hopes for peace and reconciliation. This project, with its focus on immersion and listening, offers an alternative approach for journalists trying to relay the experiences of traumatised individuals marginalised in society as a result of their participation in the armed conflict. While the project was located in the specific context of Colombia, the paper argues that the journalistic approaches used could be applied more widely to the reporting of trauma in post conflict or marginalised communities

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Aroma and aroma-active compounds of the heat-treated Turkish sausages obtained from beef, turkey, and chicken meats were studied. Aroma compounds were isolated by using solvent-assisted flavor evaporation and analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O) for the first time. A total of 47, 63, and 64 aroma compounds, including esters, terpenes, terpenols, aldehydes, phenols, ketones, acids, alcohols, lactones, furans, sulfur compounds, and pyrazines, were identified and quantified in the beef, turkey, and chicken sausages, respectively. The most prominent differences between the sausage samples were as follows: (E)-sabinene hydrate, ß-cubebene, 2-hexanol, 5-methyl-2-heptanol, 2-heptanol, 2-nonanol, 4-methyl-3-hexanol, and heptanoic acid were detected only in chicken sausage samples; (Z)-p-mentha-1(7)8-dien-2-ol, dimethylallyl alcohol, 1,2-ethanediol, furfuryl alcohol, furfural, 2-ethyl-6-methylpyrazine, trimethyl pyrazine, and 2(5H)-furanone were detected only in turkey sausage samples; and 2-butoxyethanol, octanoic acid, and nonanoic acid were detected only in beef sausage samples. The aroma-active compounds of sausages were elucidated by using aroma extract dilution analysis (AEDA) for the first time. A combined total of 31 different aroma-active compounds were detected. The aroma-actives with the greatest flavor dilution (FD) factors in beef (FD 1024 and odor activity value (OAV) 178.07), and chicken (FD 2048 and OAV 262.63) sausages were ?-terpinene, and in turkey (FD 2048 and OAV 353.86) sausages were linalool. © 2018, Springer Science+Business Media, LLC, part of Springer Nature

HKW-Substitution in der Oberflaechenreinigung durch Kohlenwasserstoff(-/Wasser)-Systeme und waessrige Reinigungsanlagen unter Minimierung von Sonderabfall und Waschmitteleinsatz Schlussbericht

For application in the aqueous field, a test machine was designed and built, in order to carry out cleaning and treatment tests with emphasis on ultrafiltration and separation. The results gained were realized in machines. By means of the tenside and builder systems developed in this project as well as by means of bath treatment with UF, a decrease of new bath preparations and minimization of cleaning agent required could be achieved. For application in the hydrocarbon field, priority was the development of machine technology. As groundwork for this, cleaning drying and treatment tests were carried out, which proved that the oil load is the decisive factor for the cleaning result. The drying is carried out by vacuum or by a combination of vacuum and condensation. At the present time vacuum distillation is used as treatment method. In order to keep emissions low, closed circuit machine concepts with recirculated air operation and desaturation by condensation were realized, as well as machines with exhaust air in which the desaturation is also done by condensation, and in addition by activated carbon adsorption. (orig.)Available from TIB Hannover: F95B1401+a / FIZ - Fachinformationszzentrum Karlsruhe / TIB - Technische InformationsbibliothekSIGLEBundesministerium fuer Forschung und Technologie (BMFT), Bonn (Germany)DEGerman