Exploring Variability in Material Properties of Multi-Material Jetting Parts

With Additive Manufacturing (AM) capabilities rapidly expanding in industrial applications, there exists a need to quantify materials' mechanical properties to ensure reliable performance that is robust to variations in environment and build orientation. While prior research has examined process-parameter and environmental effects for AM processes such as extrusion, vat photopolymerization, and powder bed fusion, existing similar research on the material jetting process is limited. Focusing on polypropylene-like (VeroWhitePlus) and elastomer-like (TangoBlackPlus) materials, the authors first characterize the anisotropic properties of six different gradients produced from mixing the two materials in preset quantities. Three build orientations were used to fabricate parts and analyze tensile stress, modulus of elasticity, and elongation at break for each material. The authors also present results from an investigation of how aging of parts in different lighting conditions affects material properties. The results from these experiments provide an enhanced understanding of the material behaviors relating to material jetting process parameters and can inform material selection when manufacturing loadbearing parts.Mechanical Engineerin

KSFNM: Faculty Chamber Players, Soldier\u27s and Devil\u27s Tales

This special performance of the 2017 Kennesaw State Festival of New Music (KSFNM) features KSU faculty performing Igor Stravinsky\u27s L\u27Histoire du soldat (The Soldier\u27s Tale) followed by The Devil\u27s Tale, James M. Stephenson\u27s sequel to Stravinsky\u27s esteemed work.https://digitalcommons.kennesaw.edu/musicprograms/1878/thumbnail.jp

Geoenvironmental Implications on Food Sovereignty - Meskwaki Settlement, Tama County, Iowa

Native American culture demonstrates a spiritual relationship to food, land, and Earth. As opposed to European traditions valuing private property and exploiting the Earth for profit, Native American tradition believes the Earth is owned by no one; food and nourishment from it are a gift for all to take only as needed. The Meskwaki Nation originated around the Great Lakes but was removed to Tama County, Iowa. It is derived from the words “Meskwa” meaning “red” and “aki” meaning “Earth”. This Red Earth nation has initiated a Food Sovereignty program to pass along traditional growing and food preparation practices to their youth while defending environmental health. This project studies the Meskwaki Nation’s soils in four garden locations to understand how sustainable land management practices could help build environmental/climatic resiliency and maintain healthy soils. Tama County’s soil is some of the finest in the state of Iowa, with thick, well-drained topsoil, plentiful organic matter from prairie grasses, and loess deposits from glaciers. Iowa’s soil is important to our livelihood and must be protected against erosion and destruction due to human activit

Predicting postoperative troponin in patients undergoing elective hip or knee arthroplasty: A comparison of five cardiac risk prediction tools

BACKGROUND: Elderly patients undergoing hip or knee arthroplasty are at a risk for myocardial injury after noncardiac surgery (MINS). We evaluated the ability of five common cardiac risk scores, alone or combined with baseline high-sensitivity cardiac troponin I (hs-cTnI), in predicting MINS and postoperative day 2 (POD2) hs-cTnI levels in patients undergoing elective total hip or knee arthroplasty. METHODS: This study is ancillary to the Genetics-InFormatics Trial (GIFT) of Warfarin Therapy to Prevent Deep Venous Thrombosis, which enrolled patients 65 years and older undergoing elective total hip or knee arthroplasty. The five cardiac risk scores evaluated were the atherosclerotic cardiovascular disease calculator (ASCVD), the Framingham risk score (FRS), the American College of Surgeon\u27s National Surgical Quality Improvement Program (ACS-NSQIP) calculator, the revised cardiac risk index (RCRI), and the reconstructed RCRI (R-RCRI). RESULTS: None of the scores predicted MINS in women. Among men, the ASCVD ( CONCLUSION: In elderly patients undergoing elective hip or knee arthroplasty, several of the scores modestly predicted MINS in men and correlated with POD2 hs-cTnI

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M. longissimus lumborum) from each of 5 quality treatments were used for this study. Steaks were cooked to an endpoint temperature of either very-rare (54°C), rare (60°C), medium-rare (63°C), medium (71°C), well-done (77°C), or very well-done (82°C). L*, a*, and b* were evaluated at 0, 1, 2, 3, 6, 9, and 12 min post-cutting and digital pictures were taken immediately on an internal surface of the steak. Digital surveys for the evaluation of the images of the cooked steaks were created for consumers and chefs. There were time × DOD interactions (P 0.05) for DOD responses for steak pictures evaluated by consumers or chefs. Consumers identified the DOD of cooked steaks as the DOD that corresponds to published end-point temperatures 27 to 35% of the time. Chefs typically identified the DOD as 1 DOD higher than which the steaks were cooked for steaks cooked to medium or less and 1 DOD lower for steaks cooked to well-done and higher. This indicates differences exist in the perceptions of DOD between culinary professionals and consumers, and may contribute to decreased consumer satisfaction when ordering steaks in a restaurant

Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assigned to a DOD of either rare (60°C), medium-rare (63°C), medium (71°C), medium-well (74°C), or well-done (77°C). Consumer panelists were prescreened for DOD preference (rare, medium, or well-done) prior to sensory panels and were assigned to panels based on their DOD preference. In the first round of testing, consumers were served 1 sample from each of the 5 DOD under low-intensity red incandescent light to mask any DOD differences among samples. In round 2 of testing, consumers were fed the paired samples cooked to the same DOD under white incandescent lights. There were no (P > 0.05) consumer DOD preference × steak DOD interactions or consumer DOD preference effects for tenderness, juiciness, and flavor ratings when steaks were evaluated under both lighting types. Within the white-lighting testing, there was a consumer DOD preference × steak DOD interaction (P 0.05) in overall palatability among DOD under white-lighting, whereas consumers who preferred steaks cooked to rare and medium rated steaks lower (P < 0.05) for overall palatability as DOD increased. Regardless of DOD preference, consumer sensory ratings decreased (P < 0.05) when steaks were cooked above the consumer’s preferred DOD; whereas sensory ratings improved (P < 0.05) when steaks were served below the consumers’ preferences. These results indicate that overcooking steaks has the greatest negative impact on beef palatability perception and thus, foodservice should err on the side of undercooking steaks to preserve, and potentially improve, eating satisfaction

TThe ENCCA-WP7/EuroSarc/EEC/PROVABES/EURAMOS 3rd European Bone Sarcoma Networking Meeting/Joint Workshop of EU Bone Sarcoma Translational Research Networks; Vienna, Austria, September 24–25, 2015. Workshop Report

This report summarizes the results of the 3rd Joint ENCCA-WP7, EuroSarc, EEC, PROVABES, and EURAMOS European Bone Sarcoma Network Meeting, which was held at the Children's Cancer Research Institute in Vienna, Austria on September 24-25, 2015. The joint bone sarcoma network meetings bring together European bone sarcoma researchers to present and discuss current knowledge on bone sarcoma biology, genetics, immunology, as well as results from preclinical investigations and clinical trials, to generate novel hypotheses for collaborative biological and clinical investigations. The ultimate goal is to further improve therapy and outcome in patients with bone sarcomas

Genes related to mitochondrial functions are differentially expressed in phosphine-resistant and -susceptible Tribolium castaneum

Background: Phosphine is a valuable fumigant to control pest populations in stored grains and grain products. However, recent studies indicate a substantial increase in phosphine resistance in stored product pests worldwide.Results: To understand the molecular bases of phosphine resistance in insects, we used RNA-Seq to compare gene expression in phosphine-resistant and susceptible laboratory populations of the red flour beetle, Tribolium castaneum. Each population was evaluated as either phosphine-exposed or no phosphine (untreated controls) in triplicate biological replicates (12 samples total). Pairwise analysis indicated there were eight genes differentially expressed between susceptible and resistant insects not exposed to phosphine (i.e., basal expression) or those exposed to phopshine (>8-fold expression and 90 % C.I.). However, 214 genes were differentially expressed among all four treatment groups at a statistically significant level (ANOVA, p < 0.05). Increased expression of 44 cytochrome P450 genes was found in resistant vs. susceptible insects, and phosphine exposure resulted in additional increases of 21 of these genes, five of which were significant among all treatment groups (p < 0.05). Expression of two genes encoding anti-diruetic peptide was 2- to 8-fold reduced in phosphine-resistant insects, and when exposed to phosphine, expression was further reduced 36- to 500-fold compared to susceptible. Phosphine-resistant insects also displayed differential expression of cuticle, carbohydrate, protease, transporter, and many mitochondrial genes, among others. Gene ontology terms associated with mitochondrial functions (oxidation biological processes, monooxygenase and catalytic molecular functions, and iron, heme, and tetrapyyrole binding) were enriched in the significantly differentially expressed dataset. Sequence polymorphism was found in transcripts encoding a known phosphine resistance gene, dihydrolipoamide dehydrogenase, in both susceptible and resistant insects. Phosphine-resistant adults also were resistant to knockdown by the pyrethroid deltamethrin, likely due to the increased cytochrome P450 expression.Conclusions: Overall, genes associated with the mitochondria were differentially expressed in resistant insects, and these differences may contribute to a reduction in overall metabolism and energy production and/or compensation in resistant insects. These data provide the first gene expression data on the response of phosphine-resistant and -susceptible insects to phosphine exposure, and demonstrate that RNA-Seq is a valuable tool to examine differences in insects that respond differentially to environmental stimuli.Peer reviewedEntomology and Plant Patholog