Assessing customer satisfaction and loyalty in the retail sector

info:eu-repo/semantics/publishedVersio

The risk of disabling, surgery and reoperation in Crohn's disease - A decision tree-based approach to prognosis

INTRODUCTION: Crohn's disease (CD) is a chronic inflammatory bowel disease known to carry a high risk of disabling and many times requiring surgical interventions. This article describes a decision-tree based approach that defines the CD patients' risk or undergoing disabling events, surgical interventions and reoperations, based on clinical and demographic variables. MATERIALS AND METHODS: This multicentric study involved 1547 CD patients retrospectively enrolled and divided into two cohorts: a derivation one (80%) and a validation one (20%). Decision trees were built upon applying the CHAIRT algorithm for the selection of variables. RESULTS: Three-level decision trees were built for the risk of disabling and reoperation, whereas the risk of surgery was described in a two-level one. A receiver operating characteristic (ROC) analysis was performed, and the area under the curves (AUC) Was higher than 70% for all outcomes. The defined risk cut-off values show usefulness for the assessed outcomes: risk levels above 75% for disabling had an odds test positivity of 4.06 [3.50-4.71], whereas risk levels below 34% and 19% excluded surgery and reoperation with an odds test negativity of 0.15 [0.09-0.25] and 0.50 [0.24-1.01], respectively. Overall, patients with B2 or B3 phenotype had a higher proportion of disabling disease and surgery, while patients with later introduction of pharmacological therapeutic (1 months after initial surgery) had a higher proportion of reoperation. CONCLUSIONS: The decision-tree based approach used in this study, with demographic and clinical variables, has shown to be a valid and useful approach to depict such risks of disabling, surgery and reoperation.This work was funded by GEDII - Grupo de Estudo da Doença Inflamatória Intestinal, for data base maintenance. This work was partially developed under the scope of project NanoStima (NORTE-01-0145-FEDER-000016), which is financed by the North Portugal Regional Operational Programme (NORTE 2020), under the PORTUGAL 2020 Partnership Agreement, and through the European Regional Development Fund (ERDF). This article was supported by ERDF through the operation POCI-01-0145-FEDER-007746 funded by the Programa Operacional Competitividade e Internacionalização - COMPETE2020 and by National Funds through FCT - Fundação para a Ciência e a Tecnologia within CINTESIS, R&D Unit (reference UID/IC/4255/2013). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.info:eu-repo/semantics/publishedVersio

Avaliação de Oligochaeta (Tubificinae) e Polychaeta (Namalycastis abiuma) como bioindicadores da composição isotópica de Chumbo: exemplo do estuário guajarino, Belém (PA), Brasil

This study reports lead isotope data from benthic organisms (representatives of the classes Oligochaeta and Polichaeta) and bottom sediments samples, which were collected in the Guajara bay (Miramar and Una channel) and Guama river (Tucunduba Creek) in order to investigate if these organisms could be used as bioindicators in environmental studies. The comparison between the lead isotope signature of the benthic organisms and that of the bottom sediments of their habitat was performed by  dividing the values of the  206Pb/204Pb, 207Pb/204Pb, 208Pb/204Pb and 207Pb/206Pb ratios determined in the organisms by the values of these ratios found in the sediments. When the value of the calculated quotient (R) was 1± 0.004 (0.996 ≤ R ≤ 1.004) the lead isotope compositions of the benthic organisms and that of the bottom sediment were considered similar. The values of R for 75 % of the biological samples were in this range (0.997 ≤ R ≤ 1.003). Only the Oligochaeta collected nearby the Una channel presented a deviation of the interval(1.001 ≤ R ≤ 1.017 ). This difference was related to a recent anthropogenic contribution in this area, recorded by the presence of asphalt emulsion in the top portion of the sediment. Under these conditions, it is suggested that the analyzed organisms do not record sudden lead isotopes changes in their habitat, probably due to the slow accumulation of the metal in their tissues. However, the data confirm the hypothesis that these organisms are good bioindicators and can be applied as an alternative matrix to environmental studies using lead isotopes.A composição isotópica de chumbo foi determinada em amostras de organismos bentônicos, representantes das classes Oligochaeta e Polichaeta, e sedimentos de fundo, ambos coletados na baía do Guajará (Miramar e canal do Una) e rio Guamá (Igarapé Tucunduba), objetivando comparar a assinatura isotópica do chumbo nos organismos e nos sedimentos, e identificar a adequabilidade desses organismos como bioindicadores da contaminação dos sedimentos por esse metal. Desse modo, foi empregado um procedimento que consistiu em dividir os valores das razões 206Pb/204Pb, 207Pb/204Pb, 208Pb/204Pb e 207Pb/206Pb determinados nos organismos, pelos valores dessas razões encontradas nos sedimentos. Para o quociente resultante (R) foi adotado o valor de tolerância de 1± 0,004 (0,996 ≤ R ≤ 1,004) para indicar a similaridade entre as composições isotópicas do chumbo dos organismos e do sedimento de fundo. Em 75% das amostras biológicas os valores de R (0,997 ≤ R ≤ 1,003) ficaram no intervalo aceitável. Apenas as amostras de Oligoquetas coletadas próximo à desembocadura do canal Una apresentaram valores fora do intervalo indicado (1,001 ≤ R ≤ 1,017). Esse desvio pode ser atribuído a uma contribuição antropogênica recente no local de coleta, registrado pela presença de emulsão asfáltica na porção superficial do sedimento. Nessas condições, sugere-se que os organismos analisados não registram mudanças súbitas na composição isotópica do chumbo em seu habitat devido, provavelmente, ao lento processo de acumulação do metal em seus tecidos. No entanto, os dados confirmam a hipótese de que esses organismos são bons bioindicadores, podendo ser aplicados como uma matriz alternativa em estudos ambientais com isótopos de chumbo

Experimental investigation of drying of malt bagasse

[EN] The aim of this work was to investigate the convective drying process of malt bagasse and to evaluate the influence of this process on the application of this residue as adsorbent in methylene blue removel by adsorption process. The experimental system for drying was a fixed bed dryer with parallel airflow, with operating conditions: air temperature in the range of 40 to 90 oC and air veocity of 2 m/s. The adsorption experiments were perfomed with solution of methylene blue at 70 ppm concentration. The drying kinetics showed a constant drying rate period followed by a falling drying rate. The results obtained for the dye removal efficiency were 56% for in natura sample and in the range of 81.69% to 93.99% for dried samples.Zorzi, B.; Machry, K.; Krolow, P.; Moura, C.; Oliveira, E.; Rosa, G. (2018). Experimental investigation of drying of malt bagasse. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1029-1034. https://doi.org/10.4995/IDS2018.2018.7785OCS1029103

Dimensionality tuning of the electronic structure in Fe3Ga4 magnetic materials

FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOThis work reports on the dimensionality effects on the magnetic behavior of Fe3Ga4 compounds by means of magnetic susceptibility, electrical resistivity, and specific heat measurements. Our results show that reducing the Fe3Ga4 dimensionality, via nanowire shape, intriguingly modifies its electronic structure. In particular, the bulk system exhibits two transitions, a ferromagnetic (FM) transition temperature at T-1 = 50 K and an antiferromagnetic (AFM) one at T-2 = 390 K. On the other hand, nanowires shift these transition temperatures, towards higher and lower temperature for T-1 and T-2, respectively. Moreover, the dimensionality reduction seems to also modify the microscopic nature of the T-1 transition. Instead of a FM to AFM transition, as observed in the 3D system, a transition from FM to ferrimagnetic (FERRI) or to coexistence of FM and AFM phases is found for the nanowires. Our results allowed us to propose the magnetic field-temperature phase diagram for Fe3Ga4 in both bulk and nanostructured forms. The interesting microscopic tuning of the magnetic interactions induced by dimensionality in Fe3Ga4 opens a new route to optimize the use of such materials in nanostructured devices.This work reports on the dimensionality effects on the magnetic behavior of Fe3Ga4 compounds by means of magnetic susceptibility, electrical resistivity, and specific heat measurements. Our results show that reducing the Fe3Ga4 dimensionality, via nanowire shape, intriguingly modifies its electronic structure. In particular, the bulk system exhibits two transitions, a ferromagnetic (FM) transition temperature at T-1 = 50 K and an antiferromagnetic (AFM) one at T-2 = 390 K. On the other hand, nanowires shift these transition temperatures, towards higher and lower temperature for T-1 and T-2, respectively. Moreover, the dimensionality reduction seems to also modify the microscopic nature of the T-1 transition. Instead of a FM to AFM transition, as observed in the 3D system, a transition from FM to ferrimagnetic (FERRI) or to coexistence of FM and AFM phases is found for the nanowires. Our results allowed us to propose the magnetic field-temperature phase diagram for Fe3Ga4 in both bulk and nanostructured forms. The interesting microscopic tuning of the magnetic interactions induced by dimensionality in Fe3Ga4 opens a new route to optimize the use of such materials in nanostructured devices.619FAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOFAPESP - FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULOCNPQ - CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICOSem informaçãoSem informaçãoThis work was supported by Brazilian funding agencies Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). The authors would like to acknowledge the Brazilian Nanotechnology National Laboratory (LNNANO) for providing the equipment and technical support for the experiments involving scanning electron microscopy and the Brazilian Synchrotron Light Laboratory (LNLS) for the beamtime (XRD1 16980) and the staff of the XDS Beamline for providing assistance during the experiment. We thank Anna Paula Sotero Levinsky, Junior Cintra Mauricio and Santiago J.A. Figueroa (LNLS) for help in the XAS measurements and data manipulation/analysis

Use of two doses of cloprostenol at different intervals for estrus synchronization in Santa Inês ewes.

Abstract: The objective of this study was to compare protocols for estrus synchronization, using two doses of cloprostenol in different intervals, in Martch, during the breeding season, in Santa Inês ewes, in the city of Cachoeiras de MacacuRJ. A total of 30 ewes (43.9±6.4 kg, 2.9±0.27 BCS and 3.4±1.6 years old) weaned at least for three months was equally allocated into three treatments, with intervals of: 11.5 days (G11.5: n=10), 9 days (G9: n=10) or 7 days (G7: n=10). The dose used for each administration was 37.5 µg cloprostenol (Estron®, Agener União, São Paulo, Brazil) intramuscularly. Transrectal ultrasound evaluations were performed (B-mode; SonoScape®, Shenzhen, China) for monitoring the follicular and luteal dynamic, daily from 5 d before the first dose, and every 12 h after both administrations, again for 5 d or until ovulation. For estrus detection, females were teased individually every 12 h after each cloprostenol administration for 5 d and for 5 min per animal. Normal quantitative variables were subjected to ANOVA followed by Tukey test (P0.05) among groups: G11.5 60% (6/10); G9 80% (8/10) and G7: 80% (8/10) as well as the duration of estrus (G11.5: 24.0±13.1 h; G9: 37.5±7.7h and G7: 28.5±11.0 h. After the second dose, estrus presentation rates and duration of estrus also did not differ (P>0.05) among groups, respectively: G11.5 90% (9/10) and 29.3±12.2 h; G9 ? 100% (10/10) and 36.0±10.4 h; and G7 80% (8/10) and 31.5±8.9 h. There was no statistical difference (P>0.05) in the intervals from the second dose to the onset of estrus, end of estrus, and from estrus to ovulation between G11.5 (48.5±8.9 h; 80.0±8.5 h; 35.0±20.1 h), G9 (50.3±13.1 h; 83.0±9.1 h; 25.5±12.2 h) and G7 (36.5±6.2 h; 68.0±14.0 h and 20.3±6.1 h). The interval from the administration of the second dose to ovulation differed (P<0.05) among groups G11.5 (78.7±9.4 h), G9 (75.5±8.3) h e G7 (56.8±6.2 h). The G7 anticipated ovulation and presented a lower standard deviation (P<0.05). In conclusion, it appears that animals in the G7 were close to follicular dominance period or were already with the dominant follicles while G11.5 and G9 might still be in the beginning of the follicular wave. The three protocols were effective for estrus synchronization in Santa Inês ewes.Proceedings of the 29th Annual Meeting of the Brazilian EmbryoTechnology Society (SBTE); Gramado, RS, Brazil, August 20th to 23rd, 2015, and 31st Meeting of the European Embryo Transfer Association (AETE); Ghent, Belgium, September 11th and 12th, 2015

Escolhendo um Restaurante: atributos importantes e suas respectivas dimensões consideradas no processo de decisão do consumidor

La identificación de los atributos que son considerados por los consumidores en su proceso de toma de decisiones es un factor de competitividad para las organizaciones y consiste en un campo de investigación sobre los productos y servicios disponibles en el mercado. Este estudio tuvo como objetivo identificar cuáles son los atributos y características relacionadas que son tomados en cuenta por los consumidores en su proceso de toma de decisiones para elegir un restaurante. Dos estudios se llevaron a cabo por lo tanto, siendo la primera un estudio cualitativo basado en entrevistas con 23 consumidores de restaurantes. Se utilizaron las contribuciones de la investigación en la elaboración de un cuestionario para el segundo estudio –en la ciudad de Belo Horizonte, Brasil, en marzo de 2014–, que consistió en una encuesta realizada con una muestra de 600 clientes de los restaurantes de comida rápida, servicio continuo (todo-lo-que-puedas-comer restaurantes), buffet y a la carta, por un total de 438 cuestionarios válidos analizados estadísticamente, obteniendo 12 grupos con 46 atributos (servicios, belleza, comodidad, cerca de la ubicación, ubicación conveniente, opciones, niños, conveniencia, ofertas, valor percibido, entretenimiento y cola). En la evaluación de alimentos, se identificaron dos grupos (organoléptica y presentación) y en la evaluación de las bebidas se formó un solo grupo de siete indicadores. Los atributos con respecto a la higiene, la calidad de la comida, servicio y precio componen la lista de los aspectos más importantes en el proceso de toma de decisiones del consumidor de restaurantes (comida rápida, servicio continuo –todo-loque-puedas-comer restaurantes–, buffet y a la carta). La identificación de estos atributos mostró similitudes entre los restaurantes encuestados y se les permitió la comparación de los resultados con otros estudios realizados en este campo.The identification of the attributes considered by consumers in their decision-making process is a competitive factor for organizations and consists of a field of research on the products and services available on the market. This study aimed at identifying which are the attributes and related features taken into account by consumers in their decision-making process for choosing a restaurant. Two studies were thus conducted, the first being a qualitative study based on interviews with 23 restaurant consumers. The research contributions were used for the development of a questionnaire for the second study carried out in the city of Belo Horizonte, Brazil, in March 2014, which consisted of a survey made up of a sample of 600 customers of fast-food restaurants, continuous service (all-you-can-eat restaurants), buffet, and a la carte, totaling 438 valid questionnaires analyzed statistically, obtaining 12 groups with 46 attributes (service, beauty, comfort, nearby location, convenient location, choices, children, convenience, offers, perceived value, entertainment, and queue). On food evaluation, two groups were identified (organoleptic and presentation), regarding beverages, a single group was formed for seven indicators. The attributes on hygiene, food quality, service, and price made up the list of the most important aspects in the consumers’ decisionmaking process for choosing a restaurant (fast-food, continuous service – “all-you-caneat restaurants” –, buffet and a la carte). The identification of these attributes showed similarities between the restaurants surveyed and allowed the comparison of results with other surveys conducted in that field.A correta identificação dos atributos considerados pelos consumidores em seu processo decisório de compra é um fator de competitividade para as organizações, bem como constitui um campo de conhecimento teórico sobre produtos e serviços existentes no mercado. Este trabalho buscou identificar quais são os atributos, e suas respectivas dimensões, considerados pelos consumidores em seu processo decisório para aescolha de restaurantes. Para tal, foram realizados dois estudos, sendo o primeiro um estudo qualitativo baseado em entrevistas com 23 consumidores de restaurantes. As contribuições dessa pesquisa foram utilizadas na elaboração do questionário usado no segundo estudo na cidade de Belo Horizonte em março de 2014. O questionário consistiuem um levantamento com amostra de 600 consumidores em restaurantes fast food, rodízio, self service e a la carte, resultando em 438 questionários válidos que foram analisados estatisticamente, obtendo-se 12 grupos formados a partir de 46 atributos (atendimento, beleza, conforto, localização próxima, localização conveniente, possibilidade de escolha, crianças, comodidade, promoções, valor percebido, entretenimento e fila). Na avaliação da comida, foram identificados dois grupos (organoléptica e apresentação) e no caso das bebidas foi gerado somente um grupo formado por sete indicadores. Os atributosrelacionados à higiene, qualidade da comida, atendimento e preço compõem a lista dos aspectos mais importantes no processo decisório do consumidor dos restaurantes (self service, rodízio, fast food e à la carte). A identificação desses atributos revelou similaridades entre os restaurantes pesquisados, além de possibilitar a comparação dosresultados obtidos com outras pesquisas realizadas na área