RoboGlove - A Robonaut Derived Multipurpose Assistive Device

The RoboGlove is an assistive device that can augment human strength, endurance or provide directed motion for use in rehabilitation. RoboGlove is a spinoff of the highly successful Robonaut 2 (R2) system developed as part of a partnership between General Motors and NASA. This extremely lightweight device employs an actuator system based on the R2 finger drive system to transfer part or the entire grasp load from human tendons to artificial ones contained in the glove. Steady state loads ranging from 15 to 20 lbs. and peaks approaching 50 lbs. are achievable. The technology holds great promise for use with space suit gloves to reduce fatigue during space walks. Tactile sensing, miniaturized electronics, and on-board processing provide sufficient flexibility for applications in many industries. The following describes the design, mechanical/electrical integration, and control features of the glove

RoboGlove-A Grasp Assist Device for Earth and Space

The RoboGlove is an assistive device that can augment human strength, endurance or provide directed motion for use in rehabilitation. RoboGlove is a spinoff of the highly successful Robonaut 2 (R2) system developed as part of a partnership between General Motors and NASA. This extremely lightweight device employs an actuator system based on the R2 finger drive system to transfer part or the entire grasp load from human tendons to artificial ones contained in the glove. Steady state loads ranging from 15 to 20 lbs. and peaks approaching 50 lbs. are achievable. Work is underway to integrate the RoboGlove system with a space suit glove to add strength or reduce fatigue during spacewalks. Tactile sensing, miniaturized electronics, and on-board processing provide sufficient flexibility for applications in many industries. The following describes the design, mechanical/electrical integration, and control features of the glove in an assembly-line configuration and discusses work toward the space suit application

Comparison of the Physical Attributes of Plant-Based Ground Beef Alternatives to Ground Beef

Objective: The objective of this study was to evaluate the physical attributes of three different plant-based, ground beef alternatives in comparison to ground beef of three different fat percentages. Study Description: Ground beef of three different fat percentages, a retail pea protein-based ground beef alternative, and a traditional soy-based ground beef alternative were obtained from retail stores (n = 15 lots/treatment). Samples from 15 lots of a foodservice soy protein-based ground beef alternative were obtained from a foodservice chain. All samples were fabricated into 0.25 lb patties assigned to one of four assays: color analysis, texture profile analysis, shear force, and pressed juice percentage. Results: When evaluating raw color, traditional ground beef alternative had the highest (P \u3c 0.05) a* value and were redder when compared to all other treatments, with retail ground beef alternative having the lowest (P \u3c 0.05) a* value. Traditional and retail ground beef alternative had the highest (P \u3c 0.05) a* value, while foodservice ground beef alternative, and 30% and 10% fat ground beef had the lowest (P \u3c 0.05) a* value for cooked surface color. For texture attributes, retail and foodservice ground beef alternatives had lower (P \u3c 0.05) values for cohesiveness, gumminess, hardness, and chewiness, as well as higher (P \u3c 0.05) values for springiness, than all other treatments evaluated. For shear force, the three ground beef alternatives were more tender (P \u3c 0.05) than all three ground beef treatments, with foodservice and retail ground beef alternatives being more tender (P \u3c 0.05) than all treatments. The three ground beef treatments had greater (P \u3c 0.05) pressed juice percentage values than all ground beef alternatives, indicating the ground beef was juicier than any of the ground beef alternatives evaluated. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different color, texture, tenderness, and cooking characteristics than traditional ground beef

Microbial ligand costimulation drives neutrophilic steroid-refractory asthma

Funding: The authors thank the Wellcome Trust (102705) and the Universities of Aberdeen and Cape Town for funding. This research was also supported, in part, by National Institutes of Health GM53522 and GM083016 to DLW. KF and BNL are funded by the Fonds Wetenschappelijk Onderzoek, BNL is the recipient of an European Research Commission consolidator grant and participates in the European Union FP7 programs EUBIOPRED and MedALL. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Peer reviewedPublisher PD

Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages

Objective: The objective of this study was to determine if current plant-based protein ground beef alternatives offer similar palatability characteristics to ground beef patties of varying fat percentages. Study Description: Fifteen different production lots (n = 15/fat level) of 3 lb ground beef chubs of three different fat levels (10%, 20%, and 30%) were collected from retail markets in the Manhattan, KS, area. Additionally, alternative products including a soy and potato protein-based foodservice ground beef alternative, a pea protein-based retail ground beef alternative, and a traditional soy protein-based ground beef alternative, (n = 15 production lots/product) currently available through commercial channels were collected from retail markets and a commercial foodservice chain. All ground beef and alternative treatments were formed into 0.25-lb patties and frozen at -40 degrees F until consumer sensory analysis. Results: All three ground beef samples rated higher (P \u3c 0.05) than the three alternative samples for appearance, overall flavor, beef flavor, and overall liking. Retail alternative rated lowest (P \u3c 0.05) for appearance, overall flavor, texture, and overall liking. Of the alternative samples, foodservice alternative rated highest (P \u3c 0.05) for juiciness, beef flavor, and texture liking, and traditional alternative rated lowest (P \u3c 0.05) for juiciness. However, the foodservice alternative rated higher (P \u3c 0.05) for tenderness than the 20% fat ground beef samples. Moreover, of the alternative samples, the foodservice alternative and traditional alternative rated similar (P \u3e 0.05) for appearance, tenderness, overall flavor liking, and overall liking. Among the ground beef samples, no differences (P \u3e 0.05) were found for appearance, juiciness, overall flavor liking, beef flavor liking, or overall liking. For the percentage of samples rated acceptable for each palatability trait, all three ground beef treatments had a higher (P \u3c 0.05) percentage of samples rated acceptable for appearance, overall flavor liking, beef flavor liking, texture, and overall liking than the three alternative. Retail alternative had the lowest (P \u3c 0.05) percentage of samples rated acceptable for appearance, overall flavor, texture, and overall liking. Traditional alternative had the lowest (P \u3c 0.05) percentage of samples rated acceptable for juiciness. Among the alternative samples, foodservice alternative had the highest (P \u3c 0.05) percentage of samples rated acceptable for juiciness and beef flavor liking. Furthermore, among the alternative treatments, foodservice alternative and traditional alternative had a similar (P \u3e 0.05) percentage of samples rated acceptable for appearance, overall flavor liking, texture liking, and overall liking. The Bottom Line: While the ground beef alternative products attempt to mimic ground beef, they provide very different consumer eating experiences than traditional ground beef

The Effect of Different Bone and Analytical Methods on the Assessment of Bone Mineralization to Dietary Phosphorus, Phytase, and Vitamin D in Finishing Pigs

Eight hundred eighty-two pigs (initially 73.2 ± 0.7 lb) were used to evaluate the effects of different bones and analytical methods on the assessment of bone mineralization response to dietary P and vitamin D in growing-finishing pigs. Pens of pigs (20 pigs per pen) were randomized to 1 of 5 dietary treatments in a completely randomized design with 9 pens per treatment. Treatments were formulated to have varying levels of P, phytase, and vitamin D to potentially provide wide differences in bone characteristics. After feeding diets for 112 d, nine pigs per treatment were euthanized for bone, blood, and urine analysis. There were no significant differences for final BW, ADG, ADFI, F/G (P \u3e 0.10), or bone ash (bone ash × bone interaction, P \u3e 0.10) regardless of the ashing method. The response to treatment for bone density and bone mineral content was dependent upon the bone (density interaction, P = 0.053; mineral interaction, P = 0.078). There were no treatment differences for bone density and bone mineral content for metacarpals, fibulas, and 2nd rib (P \u3e 0.05). For 10th rib bone density, pigs fed industry levels of P and vitamin D had increased (P \u3c 0.05) bone density compared to pigs fed NRC levels with phytase, with pigs fed deficient P, NRC levels of P with no phytase, and extra 25(OH)D3 vitamin D (HyD) intermediate. Pigs fed extra vitamin D from HyD had increased (P \u3c 0.05) 10th rib bone mineral content compared to pigs fed deficient P and NRC levels of P with phytase, with pigs fed industry P and vitamin D, and NRC P with monocalcium intermediate. In summary, bone density and bone mineral content responses varied depending on the bone. The difference between bone ash procedures was more apparent than the differences between diets. Differences in bone density and mineral content in response to P and vitamin D were most apparent with the 10th ribs

Effects of a recombinant gene expression on ColE1-like plasmid segregation in Escherichia coli

<p>Abstract</p> <p>Background</p> <p>Segregation of expression plasmids leads to loss of recombinant DNA from transformed bacterial cells due to the irregular distribution of plasmids between the daughter cells during cell division. Under non-selective conditions this segregational instability results in a heterogeneous population of cells, where the non-productive plasmid-free cells overgrow the plasmid-bearing cells thus decreasing the yield of recombinant protein. Amongst the factors affecting segregational plasmid instability are: the plasmid design, plasmid copy-number, host cell genotype, fermentation conditions etc. This study aims to investigate the influence of transcription and translation on the segregation of recombinant plasmids designed for constitutive gene expression in <it>Escherichia coli </it>LE392 at glucose-limited continuous cultivation. To this end a series of pBR322-based plasmids carrying a synthetic human interferon-gamma (hIFNγ) gene placed under the control of different regulatory elements (promoter and ribosome-binding sites) were used as a model.</p> <p>Results</p> <p>Bacterial growth and product formation kinetics of transformed <it>E. coli </it>LE392 cells cultivated continuously were described by a structured kinetic model proposed by Lee et al. (1985). The obtained results demonstrated that both transcription and translation efficiency strongly affected plasmid segregation. The segregation of plasmid having a deleted promoter did not exceed 5% after 190 h of cultivation. The observed high plasmid stability was not related with an increase in the plasmid copy-number. A reverse correlation between the yield of recombinant protein (as modulated by using different ribosome binding sites) and segregational plasmid stability (determined by the above model) was also observed.</p> <p>Conclusions</p> <p>Switching-off transcription of the hIFNγ gene has a stabilising effect on ColE1-like plasmids against segregation, which is not associated with an increase in the plasmid copy-number. The increased constitutive gene expression has a negative effect on segregational plasmid stability. A kinetic model proposed by Lee et al. (1985) was appropriate for description of <it>E. coli </it>cell growth and recombinant product formation in chemostat cultivations.</p

Alliances and the innovation performance of corporate and public research spin-off firms

We explore the innovation performance benefits of alliances for spin-off firms, in particular spin-offs either from other firms or from public research organizations. During the early years of the emerging combinatorial chemistry industry, the industry on which our empirical analysis focuses, spin-offs engaged in alliances with large and established partners, partners of similar type and size, and with public research organizations, often for different reasons. We seek to understand to what extent alliances of spin-offs with other firms (either large- or small- and medium-sized firms) affected their innovation performance and also how this performance may have been affected by their corporate or public research background. We find evidence that in general alliances of spin-offs with other firms, in particular alliances with large firms, increased their innovation performance. Corporate spin-offs that formed alliances with other firms outperformed public research spin-offs with such alliances. This suggests that, in terms of their innovation performance, corporate spin-offs that engaged in alliances with other firms seemed to have benefitted from their prior corporate background. Interestingly, it turns out that the negative impact of alliances on the innovation performance of public research spin-offs was largely affected by their alliances with small- and medium-sized firms