Exploring the relationship between the Engineering and Physical Sciences and the Health and Life Sciences by advanced bibliometric methods

We investigate the extent to which advances in the health and life sciences (HLS) are dependent on research in the engineering and physical sciences (EPS), particularly physics, chemistry, mathematics, and engineering. The analysis combines two different bibliometric approaches. The first approach to analyze the 'EPS-HLS interface' is based on term map visualizations of HLS research fields. We consider 16 clinical fields and five life science fields. On the basis of expert judgment, EPS research in these fields is studied by identifying EPS-related terms in the term maps. In the second approach, a large-scale citation-based network analysis is applied to publications from all fields of science. We work with about 22,000 clusters of publications, each representing a topic in the scientific literature. Citation relations are used to identify topics at the EPS-HLS interface. The two approaches complement each other. The advantages of working with textual data compensate for the limitations of working with citation relations and the other way around. An important advantage of working with textual data is in the in-depth qualitative insights it provides. Working with citation relations, on the other hand, yields many relevant quantitative statistics. We find that EPS research contributes to HLS developments mainly in the following five ways: new materials and their properties; chemical methods for analysis and molecular synthesis; imaging of parts of the body as well as of biomaterial surfaces; medical engineering mainly related to imaging, radiation therapy, signal processing technology, and other medical instrumentation; mathematical and statistical methods for data analysis. In our analysis, about 10% of all EPS and HLS publications are classified as being at the EPS-HLS interface. This percentage has remained more or less constant during the past decade

Post-Operative Pain Management Knowledge and Attitude of Paediatric Nurses: a New Zealand Regional View

Pain and fear of pain are major concerns for many hospitalised patients. Nurses need to understand this pain, and be able to assess and manage it effectively. Despite advances in knowledge and an increased amount of nursing research related to pain management, literature continues to identify that infants, children and adolescents continue to experience unrelieved pain post surgery. Contemporary literature suggests that nurses’ knowledge and attitudes towards pain affects their pain management practices. Nurses in small regional hospitals often don’t have the support of paediatric pain specialists and therefore rely on their own knowledge, education and experience to manage the pain of the infants, children and adolescents in their care. This research explored the knowledge and attitudes towards paediatric post-operative pain, within the New Zealand context of small regional hospitals. It established how nurses working in these areas obtain and update their paediatric pain management knowledge, and what is it that influences their paediatric post-operative pain management practices. A questionnaire survey of registered nurses working in three small paediatric units (5 to 12 beds), in regional secondary service hospitals was undertaken. The questionnaire developed was based on the Paediatric Nurses Knowledge and Attitude Survey (PNKAS). The survey had a 79% (n=33) response rate. Findings corroborate many findings in previously published literature including that nurses do well in questions related to assessment. However pharmacological knowledge continues to be lacking. Results also indicated that while nurses have a good understanding about who is the best person to rate pain, this wasn’t carried through in the clinical scenarios provided. Education is clearly an important factor in improving the knowledge and attitudes needed in clinical practice. While this survey was somewhat limited, both in size and in that a clear correlation between the results and actual clinical practice could not be made, results are significant for the areas surveyed and for the development of pain education for nurses. Wider research into both pain education and clinical practice is needed. - II - Some of the first steps could be to survey the knowledge and attitude of those who instruct in undergraduate programs related to pain, and review what is being provided in the course programs, and then examine what is being offered within the clinical environments. Research, incorporating chart review and utilising open written questions and/or interviews, or group discussions would provide far more information on which to base recommendations for practice

Bioethanol Production from Brewers Spent Grains Using a Fungal Consolidated Bioprocessing (CBP) Approach.

Production of bioethanol from brewers spent grains (BSG) using consolidated bioprocessing (CBP) is reported. Each CBP system consists of a primary filamentous fungal species, which secretes the enzymes required to deconstruct biomass, paired with a secondary yeast species to ferment liberated sugars to ethanol. Interestingly, although several pairings of fungi were investigated, the sake fermentation system (A. oryzae and S. cerevisiae NCYC479) was found to yield the highest concentrations of ethanol (37 g/L of ethanol within 10 days). On this basis, 1 t of BSG (dry weight) would yield 94 kg of ethanol using 36 hL of water in the process. QRT-PCR analysis of selected carbohydrate degrading (CAZy) genes expressed by A. oryzae in the BSG sake system showed that hemicellulose was deconstructed first, followed by cellulose. One drawback of the CBP approach is lower ethanol productivity rates; however, it requires low energy and water inputs, and hence is worthy of further investigation and optimisation

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer

Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having ‘harsh’ and ‘progressive’ bitterness, whilst beers that had evidently been conventionally hopped were ‘sharp’ and ‘instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as ‘diminishing’, ‘rounded’ and ‘acidic’ in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer

The effect of consumption context on consumer hedonics, emotional response and beer choice

The context of a consumer test affects participant response. Data collected in a sensory laboratory is likely to have little predictive value of consumer experience in real-life situations. This study determined the effects of context on consumer response to two commercial beers. Regular beer consumers (n=100) rated liking and emotional response using ten beer-specific emotion categories for two beers (Lager and Ale) under three different conditions: (1) a sensory testing facility (Lab), (2) a natural consumption environment (Bar) and (3) using an evoked context (Evoked). Their choice of product to take home was also recorded. Overall results showed significant product differentiation for liking (F (99, 2, 1) = 8.46, p = 0.004) and product choice (Q (1, N = 100) = 4.85, p = 0.028) in the Bar but not in the Lab or Evoked context. Emotional variables highlighted significant product differentiation (p < 0.05) but more so in the Bar than in the Lab or Evoked context. However, clustering participants on liking revealed three distinct clusters differing in sensitivity to context. Two clusters showed opposing but consistent preference for one of the two products regardless of context. The third cluster was more influenced by context, showing a more discriminating response in the Bar. These findings showed that consumers differ in their degree of context-sensitivity and the extent to which evoking a context gives similar results to a real environment. They also highlighted the importance of segmentation and confirmed the added insights gained by measuring emotional response compared to liking

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute

Tracing an ethic of care in the policy and practice of the Troubled Families Programme

Drawing upon the Trace method developed by Selma Sevenhuijsen (2004), this paper has traced the discourse constructed in two key Troubled Families Programme (TFP) policy documents through the lens of care ethics, highlighting tensions between ‘care’ and ‘justice’ orientations in the neoliberal family intervention model. It is argued that whilst the family intervention model advocated has the potential to provide families with support underpinned by an ethic of care, the TFP's managerialist tendencies also create challenges to the integration of care ethics within such services. Given that the programme's financial framework generates considerable opportunity for local variation in policy implementation, the ethics of care offer a valuable moral framework by which to evaluate local practice. Moreover, engaging with a distinctly feminist ethic of care renders visible to family support services the inequalities produced through the gendered distribution of ‘caring’ responsibilities, and highlights the need for interventions to address rather than reinforce these inequalities

The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.

Beer flavour stability is a key quality parameter as brewers seek to maintain the quality of their product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative stability assay is one method that brewers are utilising to optimise their process with regards to flavour stability without the time requirements of stored aging and sensory testing of beer. There are still gaps in knowledge relating to the EPR measurement and the factors within the assay that affect the measured results. This investigation aimed to understand the influence that transition metal ions have on the measurement in four different beers (three lagers and one stout). The detrimental impact of copper and iron on the lag time (an indication of when staling may begin) of trial beers is demonstrated, whilst the influence of manganese is shown to differ between beers. The T450 value (an indication of how much staling may occur in a particular beer) is shown to increase with iron and manganese addition in most beers. However, copper reduces the T450 or maximum spin adduct concentration achieved and the potential reasons for this are discussed. Crucially for brewers it has been shown that as little as 10 ppb transition metal ion addition can make detectable difference to the measured oxidative stability

Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain

Enzyme saccharification of pretreated brewers spent grains (BSG) was investigated, aiming at maximising glucose production. Factors investigated were; variation of the solids loadings at different cellulolytic enzyme doses, reaction time, higher energy mixing methods, supplementation of the cellulolytic enzymes with additional enzymes (and cofactors) and use of fed-batch methods. Improved slurry agitation through aerated high-torque mixing offered small but significant enhancements in glucose yields (to 53 ± 2.9 g/L and 45% of theoretical yield) compared to only 41 ± 4.0 g/L and 39% of theoretical yield for standard shaking methods (at 15% w/v solids loading). Supplementation of the cellulolytic enzymes with additional enzymes (acetyl xylan esterases, ferulic acid esterases and α-L- arabinofuranosidases) also boosted achieved glucose yields to 58 – 69 ± 0.8 - 6.2 g/L which equated to 52 - 58% of theoretical yield. Fed-batch methods also enhanced glucose yields (to 58 ± 2.2 g/L and 35% of theoretical yield at 25% w/v solids loading) compared to non-fed-batch methods. From these investigations a novel enzymatic saccharification method was developed (using enhanced mixing, a fed-batch approach and additional carbohydrate degrading enzymes) which further increased glucose yields to 78 ± 4.1 g/L and 43% of theoretical yield when operating at high solids loading (25% w/v)