35 research outputs found

    Adsorption Properties of Copper (II) Ion From Aqueous Solution by Starch-Grafted Polyacrylamide and Crosslinked Starch-Grafted Polyacrylamide

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    Starch-grafted polyacrylamide (SA) and cross-linked starch-grafted polyacrylamide (CSA) had been synthesized via grafting polymerization from corn starch and used as adsorbents for the removal of Cu(II) ion from aqueous solution. The equilibrium, kinetics and thermodynamics of adsorption processes of SA and CSA were investigated and compared. It was found that the adsorption capacity of Cu(II) of SA and CSA could reach the maximum within 60 min when the pH was 6. The adsorption kinetics of CSA and SA for Cu(II) was favorably described by the pseudo-second-order kinetic model and the adsorption isotherm was described well with the Freundlich isotherm model. Thermodynamic studies indicated that the adsorption was a spontaneous and endothermic process with increased entropy, and the rise of temperature would benefit the adsorption; the enthalpy change(ΔH), the entropy change (ΔS) and free energy change (ΔG) of the adsorption process of Cu(II) on SA and CSA were calculated with adsorption isotherm data and basic thermodynamic relations

    The effects of cognitive behavioural therapy on depression and quality of life in patients with maintenance haemodialysis: a systematic review

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    Depression is highly prevalent among Haemodialysis (HD) patients and is known to results in a series of adverse outcomes and poor quality of life (QoL). Although cognitive behavioural therapy (CBT) has been shown to improve depressive symptoms and QoL in other chronic illness, there is uncertainty in terms of the effectiveness of CBT in HD patients with depression or depressive symptoms. All randomised controlled trials relevant to the topic were retrieved from the following databases: CINHAL, MEDLINE, PubMed, PsycINFO and CENTRAL. The grey literature, specific journals, reference lists of included studies and trials registers website were also searched. Data was extracted or calculated from included studies that had measured depression and quality of life using valid and reliable tools -this included mean differences or standardised mean differences and 95% confidence intervals. The Cochrane risk of bias tool was used to identify the methodological quality of the included studies. Six RCTs were included with varying methodological quality. Meta-analysis was undertaken for 3 studies that employed the CBT versus usual care. All studies showed that the depressive symptoms significantly improved after the CBT. Furthermore, CBT was more effective than usual care (MD = - 5.28, 95%CI - 7.9 to - 2.65, P = 0.37) and counselling (MD = - 2.39, 95%CI - 3.49 to - 1.29), while less effective than sertraline (MD = 2.2, 95%CI 0.43 to 3.97) in alleviating depressive symptoms. Additionally, the CBT seems to have a beneficial effect in improving QoL when compared with usual care, while no significant difference was found in QoL score when compared CBT with sertraline. CBT may improve depressive symptoms and QoL in HD patients with comorbid depressive symptoms. However, more rigorous studies are needed in this field due to the small quantity and varied methodological quality in the identified studies

    Prevalence, associated factors and outcomes of pressure injuries in adult intensive care unit patients: the DecubICUs study

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    Funder: European Society of Intensive Care Medicine; doi: http://dx.doi.org/10.13039/501100013347Funder: Flemish Society for Critical Care NursesAbstract: Purpose: Intensive care unit (ICU) patients are particularly susceptible to developing pressure injuries. Epidemiologic data is however unavailable. We aimed to provide an international picture of the extent of pressure injuries and factors associated with ICU-acquired pressure injuries in adult ICU patients. Methods: International 1-day point-prevalence study; follow-up for outcome assessment until hospital discharge (maximum 12 weeks). Factors associated with ICU-acquired pressure injury and hospital mortality were assessed by generalised linear mixed-effects regression analysis. Results: Data from 13,254 patients in 1117 ICUs (90 countries) revealed 6747 pressure injuries; 3997 (59.2%) were ICU-acquired. Overall prevalence was 26.6% (95% confidence interval [CI] 25.9–27.3). ICU-acquired prevalence was 16.2% (95% CI 15.6–16.8). Sacrum (37%) and heels (19.5%) were most affected. Factors independently associated with ICU-acquired pressure injuries were older age, male sex, being underweight, emergency surgery, higher Simplified Acute Physiology Score II, Braden score 3 days, comorbidities (chronic obstructive pulmonary disease, immunodeficiency), organ support (renal replacement, mechanical ventilation on ICU admission), and being in a low or lower-middle income-economy. Gradually increasing associations with mortality were identified for increasing severity of pressure injury: stage I (odds ratio [OR] 1.5; 95% CI 1.2–1.8), stage II (OR 1.6; 95% CI 1.4–1.9), and stage III or worse (OR 2.8; 95% CI 2.3–3.3). Conclusion: Pressure injuries are common in adult ICU patients. ICU-acquired pressure injuries are associated with mainly intrinsic factors and mortality. Optimal care standards, increased awareness, appropriate resource allocation, and further research into optimal prevention are pivotal to tackle this important patient safety threat

    The influence of food aromas on emotions, impression of food and restaurant, and congruent purchasing behaviors

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    As the restaurant industry gets more challenging, employing food aromas in food stores to attract customer and promote sales is a frequently used marketing tactic. Combining S-O-R mechanism, nostalgic memories theory and processing fluency theory, the purpose of this study was to explore food aroma-stimulated effects on emotions, impression of food and restaurant, and entrée selections. After a series of pilot tests, a three-week study (Feb 9 th to Feb 27th) was conducted in a public restaurant when basil, bacon and hickory smoke aromas were present. An entrée containing ingredients congruent with the food aroma being diffused was tested each week. Daily sales were recorded during the period, as well as one week before and one after the survey. In total, 196 questionnaires were collected. T-test, logistic regression, Fisher’s exact test and general linear regression methods were used in data analysis. Food aromas were found to have a positive influence on emotions (on pleasure rather than arousal) and on customers’ impressions of the food and restaurant; however, hypotheses that food aromas have direct or indirect influence on congruent purchasing choices or that pleasant memories have strengthening effects on emotions were not supported. The findings have direct applications for the restaurant industry and offer suggestions for future study

    Adsorption Properties of Copper (II) Ion From Aqueous Solution by Starch-Grafted Polyacrylamide and Crosslinked Starch-Grafted Polyacrylamide

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