Improving Ergonomic Conditions at Hospitality Industry

This study aims to investigate ergonomic risk factors and improve the process in hotel enterprises. The research focused on the main operational process such as food preparation, material supply, and warehouse, in the kitchen, housekeeping and warehouse departments. In the first step, a checklist is prepared according to ILO, OSHA, NIOSH and IEA documents. In this checklist job tasks, workstations and working environment are subject to the study. After controlled by industry experts checklist implemented and results show that there are some ergonomic risk factors in the kitchen. In order to improve the ergonomic conditions 2³, (3 factors, 2 level) factorial design was put into practice. Results show that the greatest effect is caused by Factor 2 (presence of underfoot mat) comes first, Factor 1 (height of the workbench is at elbow level) comes second and Factor 3 (job rotation) comes third

Direct Observation of Entangled Electronic-Nuclear Wave Packets

We present momentum resolved covariance measurements of entangled electronic-nuclear wave packets created and probed with octave spanning phaselocked ultrafast pulses. We launch vibrational wave packets on multiple electronic states via multi-photon absorption, and probe these wave packets via strong field double ionization using a second phaselocked pulse. Momentum resolved covariance mapping of the fragment ions highlights the nuclear motion, while measurements of the yield as a function of the relative phase between pump and probe pulses highlight the electronic coherence. The combined measurements allow us to directly visualize the entanglement between the electronic and nuclear degrees of freedom and follow the evolution of the complete wavefunction

Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat

The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study. The eight frying systems were deep-fat frying (at 160 and 180 °C) of chicken breast meat (CBM) (with 0, 1, 3 and 5% sodium chloride, NaCl) for 100 min/day for five consecutive days. All oil samples collected after each day were analyzed for 3-MCPD ester, GE, and free fatty acid (FFA) contents, specific extinctions at 232 and 268 nm (K 232 and K 268), p-anisidine value (pA), and fatty acid composition. There was a significant (p < 0.05) decrease in the 3-MCPD esters and a significant (p < 0.05) decrease in the GE with the increasing of the frying duration. There were significant (p < 0.05) increases in the 3-MCPD esters formed when the concentration of NaCl increased from 0 to 5%. The addition of NaCl to the CBM during deep frying had no significant effect on the GE generation. The FFA contents, K 232 and K 268 and pA showed that all the frying oils were within the safety limit

Cardioprotection Via Modulation of Calcium Homeostasis by Thiopental in Hypoxia-Reoxygenated Neonatal Rat Cardiomyocytes

PURPOSE: Ca(2+) homeostasis plays an important role in myocardial cell injury induced by hypoxia-reoxygenation, and prevention of intracellular Ca(2+) overload is key to cardioprotection. Even though thiopental is a frequently used anesthetic agent, little is known about its cardioprotective effects, particularly in association with Ca(2+) homeostasis. We investigated whether thiopental protects cardiomyocytes against hypoxia-reoxygenation injury by regulating Ca(2+) homeostasis. MATERIALS AND METHODS: Neonatal rat cardiomyocytes were isolated. Cardiomyocytes were exposed to different concentrations of thiopental and immediately replaced in the hypoxic chamber to maintain hypoxia. After 1 hour of exposure, a culture dish was transferred to the CO(2) incubator and cells were incubated at 37 for 5 hours. At the end of the experiments, the authors assessed cell protection using immunoblot analysis and caspase activity. The mRNA of genes involved in Ca(2+) homeostasis, mitochondrial membrane potential, and cellular Ca(2+) levels were examined. RESULTS: In thiopental-treated cardiomyocytes, there was a decrease in expression of the proapoptotic protein Bax, caspase-3 activation, and intracellular Ca(2+) content. In addition, both enhancement of anti-apoptotic protein Bcl-2 and activation of Erk concerned with survival were shown. Furthermore, thiopental attenuated alterations of genes involving Ca(2+) regulation and significantly modulated abnormal changes of NCX and SERCA2a genes in hypoxia-reoxygenated neonatal cardiomyocytes. Thiopental suppressed disruption of mitochondrial membrane potential (DeltaPsi(m)) induced by hypoxia-reoxygenation. CONCLUSION: Thiopental is likely to modulate expression of genes that regulate Ca(2+) homeostasis, which reduces apoptotic cell death and results in cardioprotectionope

Mitigation of Thermal Process Contaminants by Alternative Technologies

Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, hydroxymethylfurfural (HMF), free and bound chloropropanols, and furan are also consequences of thermal processing. Due to their health concern, authorities reported that their formation needed to be minimized. The aim of this PhD thesis was to develop knowledge-based new techniques for the mitigation of thermal processing contaminants in foods. To achieve the aim, the formation of above-mentioned processing contaminants and factors affecting their formation were investigated in model and actual food systems. A computer vision based image analysis tool was developed for real-time monitoring of color changes in biscuits during baking. Since discovery of acrylamide in foods, elimination of its formation is of great importance.Isıl işlem ile gıdalarda, istenen renk, tat, yapı gibi özelliklerin oluşmasının yanında insan sağlığı üzerine toksik etkisi olan kimyasal bileşikler de oluşmaktadır. Akrilamid, hidroksimetilfurfural (HMF), kloropropanoller ve furan ısıl işlem sonucunda oluşan proses kontaminantlarıdır. Sağlık üzerine etkileri endişe yarattığından bu kontaminantların oluşumlarının azaltılması önerilmektedir. Uluslararası Kanser Araştırma Ajansı tarafından akrilamid insan için olası kanserojen (Grup 2A), furan da insan için muhtemel kanserojen (Grup 2B) olarak gruplandırılmıştır. HMF ve kloropropanollerin de çeşitli toksik etkileri tespit edilmiş, in vivo çalışmaları da devam etmektedir. Bu doktora tezinin amacı ısıl işlem görmüş gıdalardaki bu proses kontaminantlarının oluşumunun yeni tekniklerle azaltılmasıdır. Bunun için proses kontaminantlarının oluşumları ve oluşumlarını etkileyen faktörler incelenmiştir

Stakeholders' Satisfaction on School Climate

&lt;p&gt;This study focuses on the level of satisfaction of stakeholders on the five basic areas related to school climate such as pupil&nbsp;services and activities, teacher performance and behavior, physical environment, materials and equipment and miscellaneous&nbsp;(general impact.) The main instrument used in this study was a survey questionnaire. The data were analyzed using mean,&nbsp;standard deviation and ANOVA.The significant findings revealed that stakeholders are extremely satisfied with teachers'&nbsp;performance and behavior, physical environment and miscellaneous (general impact) and highly satisfied with student services&nbsp;and activities and materials and equipment. There is no significant difference in all areas based on sex.&lt;/p&gt

Al Di La

https://digitalcommons.library.umaine.edu/mmb-vp-copyright/1027/thumbnail.jp