Planning and implementation of effective collaboration in construction projects

The 21st century is now seen as the time for the construction industry to embrace new ways of working if it is to continue to be competitive and meet the needs of its ever demanding clients. Collaborative working is considered by many to be essential if design and construction teams are to consider the whole lifecycle of the construction product. Much of the recent work on collaborative working has focused on the delivery of technological solutions with a focus on web (extranets), CAD (visualisation), and knowledge management technologies. However, it is now recognised that good collaboration does not result from the implementation of information technology solutions alone. The organisational and people issues, which are not readily solved by pure technical systems, need to be resolved. However, approaches that exclusively focus on organisational and people issues will not reap the benefits derived from the use of technology, especially in the context of distributed teams which are the norm in construction. Work currently being undertaken at Loughborough University aims to bring together the benefits enabled by the technology, with the organisational, and its people issues to provide a framework enabling high level strategic decisions to be made to implement effective collaboration. This paper reports on the initial stages of the project: the background to the project, the methodology used, and findings from the literature survey and the requirements capture survey conducted as part of the project

Framework for effective collaborative working in construction

The potential benefits of collaborative working in construction projects have yet to be fully realised in the sector. This is in part due to the misunderstanding of the use of the information and communication technologies (ICT) and tools associated with working collaboratively. There are, however, isolated pockets of experts that have realised that in order to fully embrace the potential of collaborative working in their businesses, the role of ICT has to be closely aligned with the people that use it, and should relate to the overall goals of the business. The aim of the Planning and Implementation of Effective Collaboration in Construction (PIECC) project is to develop a decision-making framework that enables organisations to fully integrate ICT and its associated people and business issues into their projects and individual businesses. This paper reports on the development processes used to develop the framework, and its evaluation and testing within the UK construction sector. The paper presents the different processes that should be followed to develop a joint collaboration strategy, and the results and implications of using the PIECC framework to manage collaborative working

Managing knowledge in the context of sustainable construction

The 21st century has been a growing awareness of the importance of the sustainability agenda. Moreover for construction, it has become increasingly important as clients are pushing for a more sustainable product to complement their organisations’ own strategic plans. Sustainable development can be defined as development that meets the needs of the present without compromising the ability of future generations to meet their needs. Sustainable construction is therefore seen as the application of sustainable practices to the activities of the construction sector. One of the key factors in making construction projects more sustainable is overcoming the obstacles of capturing and managing the knowledge required by project teams to effect such change. Managing this knowledge is key to the construction industry because of the unique characteristics of its projects, i.e. multi-disciplinary teams, dynamic participation of team members, heavy reliance on previous experiences/heuristics, the one-off nature of the projects, tight schedules, limited budget, etc. Initiatives within the industry and academic research are developing mechanisms and tools for managing knowledge in construction firms and projects. Such work has so far addressed the issues of capturing, storing, and transferring knowledge

Exponential Convergence Towards Stationary States for the 1D Porous Medium Equation with Fractional Pressure

We analyse the asymptotic behaviour of solutions to the one dimensional fractional version of the porous medium equation introduced by Caffarelli and V\'azquez, where the pressure is obtained as a Riesz potential associated to the density. We take advantage of the displacement convexity of the Riesz potential in one dimension to show a functional inequality involving the entropy, entropy dissipation, and the Euclidean transport distance. An argument by approximation shows that this functional inequality is enough to deduce the exponential convergence of solutions in self-similar variables to the unique steady states

Observations on the Overwintering Potential of the Striped Cucumber Beetle (Coleoptera: Chrysomelidae) in Southern Minnesota

The striped cucumber beetle, Acalymma vittatum (Fabricius) (Coleoptera: Chrysomelidae), is an important pest of cucurbit crops. However, the overwinter- ing capacity of this pest in temperate regions is poorly understood. In this study, the in-field survival of A. vittatum was examined during three consecutive winters. In addition, the supercooling points of A. vittatum were determined as an index of cold hardiness for adults. During each winter, the survival of adults decreased significantly through time, with no individuals surviving until spring. By comparing the supercooling points and in-field survival of adults to soil temperatures, it appears that winter temperatures in Minnesota are cold enough to induce freezing of the beetles. Moreover, a considerable amount of mortality occurred before minimum monthly soil temperatures dropped below the supercooling point of overwintering individuals, suggesting the occurrence of prefreeze mortality. An improved understanding of the response of A. vittatum to winter temperatures in temperate regions may aid in early season management of this pest

OBTENTION OF PROTEIN CONCENTRATE AND POLYPHENOLS FROM MACADAMIA (MACADAMIA INTEGRIFOLIA) WITH AQUEOUS EXTRACTION METHOD

Objective: The aim of this study was to obtain protein concentrates from macadamia using alkaline pH at different pHs of precipitation with water to analyze the protein isolates using the Native-PAGE, SDS-PAGE electrophoresis and RP-UHPLC methods.Materials & Methods: Macadamia protein concentrates were obtained using the isoelectric precipitation method at different pHs using water as solvent. Proteins were analyzed using the Native-PAGE, SDS-PAGE electrophoresis and RP-UHPLC methods.Results: A yield of 36.57±0.17a of protein concentrate of defatted macadamia flour at pH 6.0 with a 51.564% of protein was obtained using the Dumas method. Polypeptides profile was identified in the 11-63 kDa range. Total polyphenols content was high at pH 5.0 with a value of 367,340 mg GAE equivalents / 100 g.Conclusions: Macadamia seed is a good source of proteins. Native-PAGE, SDS-PAGE and RP-UHPLC are good methods to identify the macadamia protein isolate in presence of water. Â

CHARACTERIZATION OF FATTY ACIDS IN SAMBO OIL (CUCURBITA FICIFOLIA L.) FROM ECUADOR

  Objective: The aim of this study was to identify fatty acids in a sambo oil sample cultivated in Ecuador.Methods: Sambo oil was obtained from sambo seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds.Results: Sambo seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Sambo oil has 37.77% of polyunsaturated fatty acids, of which 3.79% É·6 α- linoleic and 33.98% of É·3 α- linolenic. Sambo seeds only have 9.33% of palmitic acid.Conclusions: Sambo seed is a good source of monounsaturated fatty acids with a good content of É·3 α- linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.Â