Replacing Conventional PFAS Water Treatment by GAC with Plasma Treatment to Improve Sustainability

Per and poly-fluoroalkylated substances (PFAS) are carcinogenic compounds which make their way into water systems and are difficult to remove. Currently, PFAS is removed from drinking water at an industrial scale using granular activated carbon (GAC), a solid particulate which removes PFAS from water through adsorption. However, in recent years, a new method utilizing a plasma reactor to mineralize the PFAS has been designed and tested at small scales. This project aims to increase the scale of existing plasma reactor designs to treat the same volumes of water that traditional GAC plants are capable of treating. A specific well in New Castle County, Delaware was identified as the treatment site, and both processes were designed to treat 2.33 million gallons of water per day by reducing the PFAS concentration from 4,500 parts per trillion to the US EPA health advisory level of 70 parts per trillion. The GAC process was estimated to have a capital cost of $6.73 million and an operational cost of$6.32 million each year. The plasma process was estimated to have a capital cost of $14.8 million and an operational cost of$5.93 million each year. Based on a number of economic and environmental factors, this project found that the plasma system was a more effective and sustainable method for achieving the desired reduction in PFAS concentration

Prevalence of thoracic vertebral malformations in french bulldogs, pugs and english bulldogs with and without associated neurological deficits

Congenital vertebral malformations are common incidental findings in small breed dogs. This retrospective observational study evaluated the type and prevalence of thoracic vertebral malformations in 171 neurologically normal and 10 neurologically abnormal screw-tailed brachycephalic dogs. Neurologically normal dogs underwent CT for reasons unrelated to spinal disease, while affected dogs underwent MRI. Imaging studies were reviewed and vertebral malformations including hemivertebrae, block vertebrae, transitional vertebrae, and spina bifida were documented. The group of clinically normal dogs consisted of 62 French bulldogs, 68 Pugs and 41 English bulldogs. The group of affected dogs consisted of one French bulldog and nine Pugs. Overall, 80.7% of neurologically normal animals were affected by at least one vertebral malformation. There was a significant influence of breed, with thoracic vertebral malformations occurring more often in neurologically normal French bulldogs (P < 0.0001) and English bulldogs (P = 0.002). Compared to other breeds, hemivertebrae occurred more often in neurologically normal French bulldogs (93.5%; P < 0.0001 vs. Pugs; P = 0.004 vs. English bulldogs) and less often in neurologically normal Pugs (17.6%; P = 0.004 vs. English bulldogs). Neurologically normal Pugs were more often diagnosed with transitional vertebrae and spina bifida compared to other breeds (P < 0.0001 for both malformations). Of Pugs included in the study, 4.7% were diagnosed with clinically relevant thoracic vertebral malformations. When compared to the general veterinary hospital population, this was significantly more than the other two breeds (P = 0.006). This study indicates that thoracic vertebral malformations occur commonly in neurologically normal screw-tailed brachycephalic dogs. While hemivertebrae are often interpreted as incidental diagnostic findings, they appear to be of greater clinical importance in Pugs compared to other screw-tailed brachycephalic breeds

The Anti-Microbial Efficacy of Plant Essential Oil Combinations and Interactions with Food Ingredients

The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudomonas aeruginosa using the spot-on-agar test. The influence of varying concentrations of EO combinations on efficacy was also monitored using E. coli. These preliminary studies showed promising results for oregano in combination with basil, thyme or marjoram. The checkerboard method was then used to quantify the efficacy of oregano, marjoram or thyme in combination with the remainder of selected EOs. Fractional inhibitory concentrations (FIC) were calculated and interpreted as synergy, addition, indifference or antagonism. All the oregano combinations showed additive efficacy against B. cereus, and oregano combined with marjoram, thyme or basil also had an additive effect against E. coli and P. aeruginosa. The mixtures of marjoram or thyme also displayed additive effects in combination with basil, rosemary or sage against L. monocytogenes. The effect of food ingredients and pH on the antimicrobial efficacy of oregano and thyme was assessed by monitoring the lag phase and the maximum specific growth rate of L. monocytogenes grown in model media. The model media included potato starch (0, 1, 5 or 10%), beef extract (1.5, 3, 6 or 12%), sunflower oil (0, 1, 5 or 10%) and TSB at pH levels of 4, 5, 6 or 7. The antimicrobial efficacy of EOs was found to be a function of ingredient manipulation. Starch and oils concentrations of 5% and 10% had a negative impact on the EO efficacy. On the contrary, the EOs were more effective at high concentrations of protein, and at pH 5, by comparison with pH 6 or 7. This study suggests that combinations of EOs could minimize application concentrations and consequently reduce any adverse sensory impact in food. However, their application for microbial control might be affected by food composition, therefore, careful selection of EOs appropriate to the sensory and compositional status of the food system is required. This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to ready to use foods containing a high protein level at acidic pH, as well as lower levels of fats or carbohydrates

Working with Asians and Asian-American in the Hospitality Workforce

After assessing what barriers are in place that impede the success of Asians and Asian-Americans, content analysis was utilized to determine what could be done to alleviate these issues. One of the bigger issues that came up frequently was the lack of advancement opportunities given to people in these communities. Over 25% of the workforce is a part of this demographic but only 11% are either executives or managers. When Asian people are put into positions of power they are often put there to fix an underlying issue or “go down with the ship”. This puts these executives in a very precarious position. They either solve the problem and get shuffled out of office, or ruin their reputation by being known as the head of a failed company. These issues can be alleviated by making work environments more meritocratic, allowing those who work the hardest be in the highest positions regardless of their ethnicity, race or gender

Antimicrobial Activity of Plant Essential Oils Using Food Model Media: Efficacy, Synergistic Potential and Interaction with Food Components

The aim of this study was to optimise the antimicrobial efficacy of plant essential oils (EOs) for control of Listeria spp. and spoilage bacteria using food model media based on lettuce, meat and milk. The EOs evaluated were lemon balm, marjoram, oregano and thyme and their minimum inhibitory concentrations (MIC) were determined against Enterobacter spp., Listeria spp., Lactobacillus spp., and Pseudomonas spp. using the agar dilution method and/or the absorbance based microplate assay. MICs were significantly lower in lettuce and beef media than in TSB. Listeria strains were more sensitive than spoilage bacteria, and oregano and thyme were the most active EOs. EO combinations were investigated using the checkerboard method and Oregano combined with thyme had additive effects against spoilage organisms. Combining lemon balm with thyme yielded additive activity against Listeria strains. The effect of simple sugars and pH on antimicrobial efficacy of oregano and thyme was assessed in a beef extract and tomato serum model media. EOs retained greater efficacy at pH 5 and 2.32% sugar, but sugar concentrations above 5% did not negatively impact EO efficacy. In addition to proven antimicrobial efficacy, careful selection and investigation of EOs appropriate to the sensory profile of foods and composition of the food system is required. This work shows that EOs might be more effective against food-borne pathogens and spoilage bacteria when applied to foods containing a high protein level at acidic pH, as well as moderate levels of simple sugars

Will climate change influence fish population dynamics in temperature rivers?

The influence of key climate-driven environmental parameters on the population dynamics of three cyprinid fish species; chub (Leuciscus cephalus (L.)), dace (Leuciscus leuciscus (L.)) and roach (Rutilus rutilus (L.)) were modelled. Monthly variability in temperature (cumulative degree days and cumulative degree days increment), flow (cumulative discharge days and Q values) and climate (NWGS) over a 15-year period were investigated to determine their effect on length at age 1, Annual Growth Increment (AGI) and Year Class Strength (YCS). In order to produce a robust and statistically valid model, data sets from four English rivers (Avon, Lee, Great O use and Don) were combined. All models were statistically significant and adjusted r2 values ranged between 0.161 and 0.752. Monthly values for NWGS and cumulative degree day increments had the greatest influence on population dynamics, highlighting the vulnerability of UK cyprinid fish populations to a changing climate, especially increase or decrease in temperature

Coping and Management Techniques Used by Chronic Low Back Pain Patients Receiving Treatment From Chiropractors.

OBJECTIVES:The purpose of this study was to describe coping strategies (eg, mechanisms, including self-treatment) that a person uses to reduce pain and its impact on functioning as reported by patients with chronic low back pain who were seen by doctors of chiropractic and how these coping strategies vary by patient characteristics. METHODS:Data were collected from a national sample of US chiropractic patients recruited from chiropractic practices in 6 states from major geographical regions of the United States using a multistage stratified sampling strategy. Reports of coping behaviors used to manage pain during the past 6 months were used to create counts across 6 domains: cognitive, self-care, environmental, medical care, social activities, and work. Exploratory analyses examined counts in domains and frequencies of individual items by levels of patient characteristics. RESULTS:A total of 1677 respondents with chronic low back pain reported using an average of 9 coping behaviors in the prior 6 months. Use of more types of behaviors were reported among those with more severe back pain, who rated their health as fair or poor and who had daily occurrences of pain. Exercise was more frequent among the healthy and those with less pain. Female respondents tended to report using more coping behaviors than men, and Hispanics more than non-Hispanics. CONCLUSION:Persons with chronic back pain were proactive in their coping strategies and frequently used self-care coping strategies like those provided by chiropractors in patient education. In alignment with patients' beliefs that their condition was chronic and lifelong, many patients attempted a wide range of coping strategies to relieve their pain

Establishment of An Academic Makerspace at the Bataan Peninsula State University: Prospects and Challenges

Makerspaces are now fixtures in smart cities and universities in advanced countries. Many universities, especially in the United States, have Academic Makerspaces serving students and faculty, helping them with their projects. In Bataan Peninsula State University our goal is to have an Academic Makerspace with services and facilities at par with international standards. This Academic Makerspace will be a place where our students can ideate, conceptualize, build and manufacture their projects, either academic projects,  or just extracurricular projects they are interested in. The goal is to promote invention, innovation, creation and making. This study summarized the best practices of Academic Makerspaces in the United States. The practices of local innovation centers were also benchmarked. With this study, we have identified what facilities are needed, which equipment to purchase, and what kinds of programs should be made available in the Makerspace. Fund source, possible partner agencies, and other important details have been discussed. This study provides short- and long-term plans/programs which would be very important in the establishment of BPSU’s Academic Makerspace. These plans will be used to recommend future facilities/services in BPSU. The prospects and challenges of establishing an academic makerspace which would need careful consideration have been briefly discussed

RNR1, a 3′–5′ exoribonuclease belonging to the RNR superfamily, catalyzes 3′ maturation of chloroplast ribosomal RNAs in Arabidopsis thaliana

Arabidopsis thaliana chloroplasts contain at least two 3′ to 5′ exoribonucleases, polynucleotide phosphorylase (PNPase) and an RNase R homolog (RNR1). PNPase has been implicated in both mRNA and 23S rRNA 3′ processing. However, the observed maturation defects do not affect chloroplast translation, suggesting that the overall role of PNPase in maturation of chloroplast rRNA is not essential. Here, we show that this role can be largely ascribed to RNR1, for which homozygous mutants germinate only on sucrose-containing media, and have white cotyledons and pale green rosette leaves. Accumulation of chloroplast-encoded mRNAs and tRNAs is unaffected in such mutants, suggesting that RNR1 activity is either unnecessary or redundant for their processing and turnover. However, accumulation of several chloroplast rRNA species is severely affected. High-resolution RNA gel blot analysis, and mapping of 5′ and 3′ ends, revealed that RNR1 is involved in the maturation of 23S, 16S and 5S rRNAs. The 3′ extensions of the accumulating 5S rRNA precursors can be efficiently removed in vitro by purified RNR1, consistent with this view. Our data suggest that decreased accumulation of mature chloroplast ribosomal RNAs leads to a reduction in the number of translating ribosomes, ultimately compromising chloroplast protein abundance and thus plant growth and development

Influence of Xpand Nitric Oxide Reactor, L-Arginine Alpha-Ketoglutarate, and Caffeine Supplementation on Calf Muscle Re-Oxygenation During and after Acute Resistance Exercise

Xpand Nitric Oxide Reactor is a "cocktail" supplement proposed to improve skeletal muscle blood flow via arginine's effect on nitric oxide synthesis and vasodilation. Two other major ingredients, caffeine and creatine, cause vasoconstriction, which could potentially counteract the proposed hemodynamic effects of arginine. The purpose of this study was to examine the influence of Xpand Nitric Oxide Reactor on muscle re-oxygenation after resistance exercise compared to supplementation with constituent ingredients L-arginine alpha-ketoglutarate and caffeine. Nine recreationally active men (21±1y) performed 3 sets of 20 repetitions of seated single-leg calf raise at 60% 1-RM with 3 min rests. The same calf raise exercise was performed following 4 separate supplementation conditions: L-arginine alpha-ketoglutarate (AAKG), caffeine (CAFF), Xpand Nitric Oxide Reactor (XPAND), and placebo (PLAC). Soleus muscle re-oxygenation time was measured before, during, and immediately after exercise using near infrared spectroscopy. Supplementation with XPAND (0.43±0.03), AAKG (0.34±0.02), and CAFF (0.45±0.05) did not significantly affect muscle re-oxygenation halftime (minutes) compared to placebo (0.35±0.04). An arginine containing "cocktail" supplement did not affect skeletal muscle re-oxygenation after resistance exercise, possibly due to a wash-out effect caused by the multiple ingredients