Following the Mobile Student: Can We Develop the Capacity for a Comprehensive Database to Assess Student Progression?

Presents a study of state-level databases on postsecondary student retention and completion rates and the feasibility of tracking students across state lines. Outlines challenges and recommendations, including establishing a common reporting standard

DCV - Premises and Design

ForskningsrapportDenne veilederen skal hjelpe rådgivere og entreprenører med å beskrive, prosjektere og utføre energioptimal behovsstyrt ventilasjo

Behovsstyrt ventilasjon (DCV) - krav og overlevering. Veileder for et energioptimalt og velfungerende anlegg

ForskningsrapportThe purpose of this guidebook is to help building owners to acquire well-functioning demand-controlled ventilation by applyingthe guidebook’s recommendations, as well as proper commissioning. Contractorsand property managers can use the guidebook to improve the quality of newsystems, while facility managers can use it for troubleshooting and maintenanceof existing ventilation systems. The guidebook results from the Norwegian research and development project «reDuCeVentilation» – Reduced energy use in Educational buildings with robust Demand-Controlled Ventilation. The presented solutionsare also suitable for office buildings

Cooking emissions from typical Norwegian meals: basis for advanced exposure studies

Sustainable urban dwellings are built space-efficient, and open-plan kitchens have increasingly become the norm. A study of newer building projects has shown that the kitchen space is in the inner area of the apartment with limited options for forced window airing, leaving the job of removing cooking emissions to the kitchen hood or general ventilation. One of the aims of our study is to measure exposure from actual cooking in modern apartments, as preparations for further advanced studies. To achieve this, particle number concentrations (>0.3 μm) are measured for three typical Norwegian meals with different ventilation rates at three locations in the kitchen lab. The kitchen setup is comparable to the EN 61591:2019 standard with an area of approximately 30 m2 and a height of 2.7 m. The measurements show that the meals and cooking procedures developed are reasonably repeatable. Most of the particles are in the range 0.3-2.5 μm. The meal producing the lowest numbers of particles is the vegetarian pasta Bolognese, while taco and fried salmon which required both higher cooking temperature and contained more fat resulted in a much higher number of particles. The peak for particle number concentration was more than 40% lower for the vegetarian meal. Turning on the kitchen hood at medium setting (286 m3/h) drastically reduced the particle number concentrations, however, the Norwegian requirement of 108 m3/h (low) resulted in a 58% reduction for the taco meal.publishedVersio

Cooking habits and usage of kitchen hoods in Norwegian homes

Sustainable urban development results in more space and energy-efficient apartments. Open plan solutions are becoming more common, and the market is exploring new configurations and ventilation solutions for the kitchen in direction of the design and minimize space for ductwork. Cooking is an important aspect of human life and is considered one of the major sources of particle emissions. The cooking method, the type of cuisine, and the type of kitchen hood are some of the factors that will influence this. In Norway, the minimum requirement for general kitchen exhaust is 36 m3/h, with a minimum additional forced ventilation by the kitchen hood of 108 m3/h. However, these requirements might not be sufficient to mitigate the exposure from cooking. Electricity is the main heating source, traditionally with hot plate, today mainly induction or ceramic cooktop. In this work, we aim to investigate representative Norwegian cooking habits, typical meals and set up a procedure for cooking in the laboratory to perform intensive exposure studies. A survey has been performed to identify the type and usage of kitchen hoods in different living situations as well as typical Norwegian meals. A total of 336 people responded to the survey, of which 111 provided answers to a few additional questions. More than 60% of the respondents belonged in the age groups 30 – 60 years old and 92% owned their dwelling. Wall-mounted kitchen hoods were found in the majority of the homes, and almost 4% had downdraft. Only 12% of the homes had recirculating hoods. 76% of the respondents used the kitchen hood during cooking. The Norwegians mainly cook or fry their food, while deep-frying is not common. For the question related to what meal is most often cooked, the categories of food that were most mentioned were pasta dishes, taco, meat, fish, boiled potatoes, and chicken. Based on this we developed the cooking procedure for three different test meals suitable for exposure studies.publishedVersio

Purinergic receptor-mediated Ca2+ signaling in the olfactory bulb and the neurogenic area of the lateral ventricles

Like in other vertebrates, the anterior part of the telencephalon of amphibians mainly consists of the olfactory bulb (OB), but different from higher vertebrates, the lateral telencephalic ventricles of larval Xenopus laevis expand deep into the anterior telencephalon. The neurogenic periventricular zone (PVZ) of the lateral ventricles generates new OB neurons throughout the animal’s lifetime. We investigated the ultrastructural organization of the PVZ and found that within a time period of 24 h, 42.54 ± 6.65% of all PVZ cells were actively proliferating. Functional purinergic receptors are widespread in the central nervous system and their activation has been associated with many critical physiological processes, including the regulation of cell proliferation. In the present study we identified and characterized the purinergic system of the OB and the PVZ. ATP and 2MeSATP induced strong [Ca2+]i increases in cells of both regions, which could be attenuated by purinergic antagonists. However, a more thorough pharmacological investigation revealed clear differences between the two brain regions. Cells of the OB almost exclusively express ionotropic P2X purinergic receptor subtypes, whereas PVZ cells express both ionotropic P2X and metabotropic P1 and P2Y receptor subtypes. The P2X receptors expressed in the OB are evidently not involved in the immediate processing of olfactory information

Montana Kaimin, November 7, 1974

Student newspaper of the University of Montana, Missoula.https://scholarworks.umt.edu/studentnewspaper/7368/thumbnail.jp

Protection from lethal septic peritonitis by neutralizing the biological function of interleukin 27

The immune response to bacterial infections must be tightly controlled to guarantee pathogen elimination while preventing tissue damage by uncontrolled inflammation. Here, we demonstrate a key role of interleukin (IL)-27 in regulating this critical balance. IL-27 was rapidly induced during murine experimental peritonitis induced by cecal ligation and puncture (CLP). Furthermore, mice deficient for the EBI3 subunit of IL-27 were resistant to CLP-induced septic peritonitis as compared with wild-type controls, and this effect could be suppressed by injection of recombinant single-chain IL-27. EBI3−/− mice displayed significantly enhanced neutrophil migration and oxidative burst capacity during CLP, resulting in enhanced bacterial clearance and local control of infection. Subsequent studies demonstrated that IL-27 directly suppresses endotoxin-induced production of reactive oxygen intermediates by isolated primary granulocytes and macrophages. Finally, in vivo blockade of IL-27 function using a newly designed soluble IL-27 receptor fusion protein led to significantly increased survival after CLP as compared with control-treated mice. Collectively, these data identify IL-27 as a key negative regulator of innate immune cell function in septic peritonitis. Furthermore, in vivo blockade of IL-27 is a novel potential therapeutic target for treatment of sepsis