Fatigue among heavy vehicle drivers: the impact of shift-start times and time of day

To examine the relationship between heavy vehicle driver fatigue, time of day and shift-start times, data from an automatic driver monitoring system (Guardian, Seeing Machines) was assessed for over 140,000 shifts across four different operator companies. Results revealed that of the 2290 fatigue events detected, 63% occurred during the night time (between 6pm – 6am). Higher rates of fatigue events were also observed for shifts that started in the afternoon (12pm – 6pm) and evening (6pm – 12am) compared to those starting in the morning (6am – 12pm). Furthermore, shifts that started in the afternoon and evening were associated with earlier onset of fatigue. These results are consistent with the deleterious circadian influence on alertness at night and demonstrate the potential for using alertness monitoring to evaluate the impact of shift schedules on fatigue. Adjusting schedules based on such objective alertness data has the potential to mitigate the impact of fatigue

Exclusion of sunlight from Shiraz grapes alters wine colour tannin and sensory properties

© 2008 Australian Wine Research Institute The definitive version may be found at www.wiley.comThe aim of this study was to determine how changes in grape composition brought about by artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid composition and sensory attributes. Prior to flowering, bunches of Shiraz grapes were enclosed in boxes designed to eliminate light without altering bunch temperature and humidity. This artificial bunch shading had little effect on berry ripening and accumulation of sugar but at harvest the shaded bunches had smaller berries and higher seed weight, juice pH and titratable acidity. The amount of anthocyanins in the fruit was not changed significantly but anthocyanin composition in the shaded berries was shifted towards dioxygenated anthocyanins (the glucosides of cyanidin and peonidin derivatives). Shaded fruit had increased seed tannins and decreased skin tannins but the largest relative change in flavonoids was a marked decrease in flavonols in the shaded fruit, similar to previous studies. Wines made from shaded fruit had lower wine colour density, total phenolics, anthocyanins and tannins when the wine was bottled and after ageing for up to three years. Analysis of potential flavour compounds following acid hydrolysis indicated that the wines made from shaded fruit had decreased levels of glycosides of β-damascenone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN). Sensory analysis of the wines indicated no significant difference in aroma attributes but the wines made from shaded fruit were rated lower for astringency, fruit flavour and flavour persistence in-mouth sensory attributes. The results indicate that extreme shading of Shiraz fruit can decrease wine colour, anthocyanins and tannins as well as altering sensory attributes