The relationship between reaction time and gaming time in e-sports players

E-sports can be defined as an electronic sports form and is growing at a rapid pace worldwide. E-sport requires high-speed reactions during all games. The purpose of this study was to evaluate auditory, visual and aim reaction times in different duration of game playing in e-sport players. Fifty-three participants were assigned into two groups according to their playing time which was either more or less than 14 hours per week. The participants were tested for auditory reaction time with online website at playback.fm, visual and aim reaction time on website of humanbenchmark.com. There were statistically significant differences in visual (p<.001) and aim (p<.001) reaction time between the groups, whereas in auditory reaction time no significant difference was found (p=.397). The visual and aim reaction times were higher in the gamers who play more than 14 hours in e-sport. Our study showed that visual and aim reaction time was more affected from game playing time than auditory reaction time in e-sport gamers. Playing e-sport may have positive effects on visual and aim reaction time in young population

the production of beef salami

This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2 degrees C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability.Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.C1 [Ozunlu, Orhan; Ergezer, Haluk] Pamukkale Univ, Dept Food Engn, TR-20017 Denizli, Turkey

Educational reform in North Cyprus : towards the making of a nation/state?

The Turkish Republic of North Cyprus (TRNC) aspires to take its place in Europe and the global &lsquo;knowledge economy&rsquo;. In order to do so, it needs not only to be politically recognised as legitimate and to develop the kinds of economic and governance structures that signify a functional state, but also to produce a cultural imaginary of itself as a nation. In this paper, we mobilise Appadurai&rsquo;s theorisation of deterritorialisation, flows and context generation in order to examine the ways in which the implementation of educational reforms inTRNC might contribute to this ambition.We show that the ethnoscape and financescape combine to make education reform difficult, with specific challenges arising from the mixed commitment of the workforce, the capacity of the education bureaucracy to align support with policy mandates, and the &lsquo;fit&rsquo; between the policy and local needs. We conclude by suggesting that TRNC faces the dilemma of working with cultural heterogeneity: Appadurai identifies this as a key ideoscape challenge for all nation/states.<br /

An Industrial Case for Polypropylene Nanocomposite Foams: Lightweight, Soundproof Exterior Automotive Parts

Lightweighting is a challenge for the automotive industry, and foaming is a key technology used to address this problem. A new practical approach is studied to regulate the cell formation of copolymer polypropylene (co-PP) by utilizing graphene nanoplatelets (xGnP) as a process aid during foam injection molding. The approach was designed to enable process freedom to tune part performance by adjusting the amount of xGnP masterbatch. Two different levels of 1–2 wt % xGnP and 0.25–0.35 wt % supercritical fluid (SCF) were investigated. Prepared samples were compared with samples prepared by the traditional method (twin-screw extrusion followed by foam injection molding). The nanocomposite with 2 wt % xGnP comparatively showed about twofold reduction in cell size magnitude. Although the increment in SCF amount resulted in a 47% and 122% enhancement in flexural modulus and strength, respectively, and a 45% loss in Izod unnotched impact strength, the cell size was prone to increasing with regard to low melt strength as compared to neat foams. In conclusion, a 12% weight reduction fulfilled the desired performance parameters in terms of mechanical and sound insulation by utilizing 2 wt % xGnP as a process aid

chicken meat by using acorn extracts

The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak acorns extracts on the physicochemical, antioxidative and sensory properties of chicken thigh meat during refrigerated storage (2 degrees C/14 days). Chicken meats were divided into four experimental groups; control (without extract), valonia (Al), ordinary (A2) and holy (A3) acorn extracts and then each experimental group was dipped into 1000 ppm solution of the respective extracts. pH, color, total phenolic content, DPPH (1,1-dipheny1-2-picrylhydrazyl) radical scavenging activity, lipid oxidation, protein oxidation and sensory analyses were performed. The results showed that L* values were statistically difference between days (P < 0.05). Except for day 0 and day 1, a* values were different on all storage days (P < 0.05). The total phenolic content and DPPH radical scavenging activities were found higher in acorn treated groups than control groups. The acorn extracts showed high efficiency as antioxidant against lipid and protein oxidation when compared to control. Treatment of chicken thigh meat with acorn extract did not affect sensory characteristics (color, juiciness, astringency and overall acceptability) negatively. It is concluded that these three different types of extracts have a potential to be used as natural and may be adapted in food industry

Erythema multiforme associated with acute hepatitis B virus infection

WOS: 000233529300044PubMed: 16309511

Graphene from waste tire by recycling technique for cost-effective and light-weight automotive plastic part production

Light weight vehicle design is a principal keystone to improving fuel efficiency and vehicle performance whilst reducing adverse environmental impacts. At this point, graphene is a solution with a high potential to further reduce vehicle weight and improve mechanical and thermal properties. With a unique combination of mechanical, thermal and electrical properties, graphene shows great potential for exploitation in the automotive industry. In the present work, we developed a technology for the production of graphene nanoplatelets (GNP) from recycled carbon black obtained from the pyrolysis of waste tire by using recycling and upcycling technology. This graphene is comparably cheaper than available ones in the market. This graphene as a reinforcing and nucleating agent was used to reduce glass fiber amount for the production of cost-effective and light-weight automotive plastic composite part by extrusion and injection techniques. With this newly developed compound, polyamide 66 (PA66) based automotive part was produced by the integration of 1 wt% GNP and providing 10% weight reduction. Consequently, this multidisciplinary work will favor the integration of new knowledge and will ensure significant innovation potential in the field of new thermoplastic based composites for the automotive industry

Increasing reliability and availability in smart spaces : a novel architecture for resource and service management

Smart spaces are physical spaces where services provided by Consumer Electronics (CE) devices with varying resource availabilities work together to realize user-specific automated scenarios. These scenarios may be interrupted in case one of the services making up the scenario stops, e.g. due to lack of resources, node failure or leave. Therefore, the user experience is highly dependent on the availability and reliability of smart space resources and services. This paper proposes an architecture for resource and service management in smart spaces. We present mechanisms for automatic node entry and exit, service discovery and matching, failure detection and recovery, and resource monitoring. A use case scenario is considered to measure the performance of the proposed mechanism

Comparison of Mini-squats and Straight Leg Raises in Patients with Knee Osteoarthritis: A Randomized Controlled Clinical Trial

WOS: 000317807500004Objectives: In this study, we aimed to compare the effects of the straight leg raise exercise (SLRE) and mini squat exercise (MSE) on pain intensity, performance, muscle strength, physical function and balance in patients with knee osteoarthritis (OA). Patients and methods: Forty female patients (mean age 59.93 +/- 10.61 years; range 30-65 years) who were admitted to Baskent University Hospital between February 2009 and February 2010 with bilateral knee OA were included in this randomized controlled double-blind clinical trial. The patients were assigned into two groups, including SLRE and MSE. Both exercise groups were scheduled for a three-week program of five sessions per week. Both groups also received an electrotherapy program in each session. Knee pain using the visual analog scale (VAS), physical performance using Timed Up and Go (TUG) Test, isokinetic quadriceps and hamstring muscle strengths using Cybex II, static balance using SportKAT 3000, physical function using Knee Injury and Osteoarhtritis Outcome Score-Physical Function Short Form (KOOS-PS) were assessed at baseline, at treatment end, and one month after treatment end. Results: No significant difference was found in static balance testing parameters after exercise program (EP) (p=0.659) and during follow-up period (p=0.327) between the groups. There was no significant difference in KOOS-PS scores after EP (p=0.398) and during follow-up (p=0.201) between SLRE and MSE groups. There was no significant difference in VAS scores after EP (p=0.149), however significant difference was found during follow-up (p=0.030) between SLRE and MSE groups. Mini squat exercise group had significantly higher TUG scores and higher right knee extensor torque at 60 degrees/sec (p=0.024), 90 degrees/sec (p=0.003), 120 degrees/sec (p=0.005) and 180 degrees/sec (p=0.017) compared to the SLRE group at the end of EP. Conclusion: Further studies are required including long-term follow-up and the evaluation criteria of the effectiveness of SLRE and MSE after this period