Deposition of stainless steel thin films: an electron beam physical vapour deposition approach

This study demonstrates an electron beam physical vapour deposition approach as an alternative stainless steel thin films fabrication method with controlled layer thickness and uniform particles distribution capability. The films were fabricated at a range of starting electron beam power percentages of 3–10%, and thickness of 50–150 nm. Surface topography and wettability analysis of the samples were investigated to observe the changes in surface microstructure and the contact angle behaviour of 20 °C to 60 °C deionised waters, of pH 4, pH 7, and pH 9, with the as-prepared surfaces. The results indicated that films fabricated at low controlled deposition rates provided uniform particles distribution and had the closest elemental percentages to stainless steel 316L and that increasing the deposition thickness caused the surface roughness to reduce by 38%. Surface wettability behaviour, in general, showed that the surface hydrophobic nature tends to weaken with the increase in temperature of the three examined fluids

Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil

In the present research, Baneh Kernels (BK) (Pistacia atlantica var mutica, wild pistachio) were packaged with laminated-type pouches of polyethylene/polyamide/polyethylene and polyester/aluminum foil/low-density polyethylene (PET/AL/LDPE) under two packaging conditions (vacuum and conventional conditions) and were stored for 12weeks at 20, 35, and 50(degrees)C. The oil of each sample was extracted and was evaluated for peroxide value, carbonyl value, total tocopherol, and total phenolic contents. No significant difference (p<0.05) between the peroxide and carbonyl values at 20 and 35 degrees C was observed while only an increase in these parameters (with a very small slope) was noted at 50 degrees C. High levels of oxidative stability of BK samples can be correlated with low reduction in the content of antioxidants, especially tocopherols during storage, while it (reduction) was noted as17.9% in the worst condition. In this regard, (PET/AL/LLDPE) under vacuum was identified as the best packaging condition. Practical applicationsBaneh Kernels (BK) can be used as a good source of oil due to high oxidative stability. Moreover, the suitable packaging material for BK as well as an adjusted storage condition until processing (extraction) could play an important role in improving oxidative stability. In this context, the introduced packaging in this study can be approached to keep the quality of BK. Also, the proposed temperature could reduce the adverse effects of storage before processing434This research was funded by Jahrom University and the Ferdowsi University of Mashha

The Effect of Clinical Skills Training on Medical Students Clinical Competencies in the Management of Vaginal Delivery

Introduction. Clinical skills training program provides an opportunity for medical students to improve their clinical skills in a simulated setting which is designed and equipped for learning a number of key skills by practicing on manikins and related equipments. The aim of this study was to determine the effect of clinical skills training program on clinical competencies of medical students in the management of vaginal delivery in Tabriz Medical University. Methods. In this quasi-experimental research with one group, pre- and post-test design, 50 medical students were selected randomly and assessed using a valid and reliable questionnaire asking about their clinical competencies in the management of different stages of vaginal delivery and also about their suturing skill. Likert scale was used for determining the level of competency based on self-assessment approach. Data analysis was done by SPSS software using descriptive analysis, paired t-test, ANOVA and Pearson correlation coefficient. Results. A significant increase was observed in the mean score of skills related to pre-delivery stage (from 14±13.65 to 89±10.72), skills needed during performing the delivery (from 18.17±13.3 to 88.95±9.26), and skills needed during the post-delivery stage such as suturing and dressing (from 31.07±16.57 to 85.17±12.78). There was a significant difference between the mean score related to the skills needed before, during and after delivery, before and after education. Conclusion. Practicing in Clinical Skills Center considerably increased perceived self-efficacy of medical students for doing the skills needed for the management of a safe vaginal delivery which in turn could lead to increasing their skills in confronting patients

Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage

Since cucumbers suffer from a short postharvest life, applying different technologies is increasingly used as effective ways to increase their shelf life and quality. In this study a combination of chitosan-limonene coating and MAP storage has been used as a postharvest treatment to maintain cucumber quality. Samples were stored in three different packages: A (21% O2, macro-perforated package to be in equilibrium with air); package B (active MAP, starting concentrations 10% O2 + 5% CO2); package C (passive MAP starting concentrations 21% O2 + 0.1% CO2); they were stored at three temperatures (20, 10, and 4 °C). Quality parameters of cucumber such as weight loss, firmness, color, pH, fungal growth, Tg, organoleptic properties were determined. Interactive effects of coating, package, temperature, and storage time showed that coating and MAP in general had positive effects on several quality aspects. Coating combined with active MAP had the most positive effect on most postharvest attributes. However, using active MAP at higher temperature led to quality problems and is only useful if storage time is short. The combined usage of active MAP and chitosan-based coating on cucumber represents an innovative and interesting method for commercial application

Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging

The sensory, chemical (based on the thiobarbituric acid, total volatile basic nitrogen and trimethylamine), and microbial quality (based on the total viable count and lactic acid bacteria count) of the rainbow trout stored under modified atmosphere packaging (MAP) conditions was evaluated. Four different gas combinations, including P (80% CO , 10% N , 10% O ), P (60% CO , 20% N , 20% O ), P (60% CO , 40% N , 0% O ), and P (40% CO , 30% N , 30% O ), were used. Also, the fish packages were stored at four constant temperatures (including 0, 5, 10, and 15 °C) for 12 days. The absence of oxygen in P and high concentration of carbon dioxide in P extended the shelf life by delaying the chemical, microbial, and sensory spoilage. Over the storage time of trout fillets in MAP, the rate of chemical reactions significantly increased while the sensory scores decreased. Based on the Arrhenius kinetic modeling for the spoilage reactions of the sensory (total acceptance) and chemical (total volatile basic nitrogen) indices, the shelf life was extended for P and succeedingly, for P packaging