Does changing examiner stations during UK postgraduate surgery objective structured clinical examinations influence examination reliability and candidates' scores?

Objective Objective structured clinical examinations (OSCE) are widely used for summative assessment in surgery. Despite standardizing these as much as possible, variation, including examiner scoring, can occur which may affect reliability. In study of a high-stakes UK postgraduate surgical OSCE, we investigated whether examiners changing stations once during a long examining day affected marking, reliability, and overall candidates’ scores compared with examiners who examined the same scenario all day. Design, Setting, and Participants An observational study of 18,262 examiner-candidate interactions from the UK Membership of the Royal College of Surgeons examination was carried at 3 Surgical Colleges across the United Kingdom. Scores between examiners were compared using analysis of variance. Examination reliability was assessed with Cronbach’s alpha, and the comparative distribution of total candidates’ scores for each day was evaluated using t-tests of unit-weighted z scores. Results A significant difference was found in absolute scores differences awarded in the morning and afternoon sessions between examiners who changed stations at lunchtime and those who did not (p < 0.001). No significant differences were found for the main effects of either broad content area (p = 0.290) or station content area (p = 0.450). The reliability of each day was not affected by examiner switching (p = 0.280). Overall, no difference was found in z-score distribution of total candidate scores and categories of examiner switching. Conclusions This large study has found that although the range of marks awarded varied when examiners change OSCE stations, examination reliability and the likely candidate outcome were not affected. These results may have implications for examination design and examiner experience in surgical OSCEs and beyond

Investigating antimalarial drug interactions of emetine dihydrochloride hydrate using CalcuSyn-based interactivity calculations

The widespread introduction of artemisinin-based combination therapy has contributed to recent reductions in malaria mortality. Combination therapies have a range of advantages, including synergism, toxicity reduction, and delaying the onset of resistance acquisition. Unfortunately, antimalarial combination therapy is limited by the depleting repertoire of effective drugs with distinct target pathways. To fast-track antimalarial drug discovery, we have previously employed drug-repositioning to identify the anti-amoebic drug, emetine dihydrochloride hydrate, as a potential candidate for repositioned use against malaria. Despite its 1000-fold increase in in vitro antimalarial potency (ED50 47 nM) compared with its anti-amoebic potency (ED50 26±32 uM), practical use of the compound has been limited by dose-dependent toxicity (emesis and cardiotoxicity). Identification of a synergistic partner drug would present an opportunity for dose-reduction, thus increasing the therapeutic window. The lack of reliable and standardised methodology to enable the in vitro definition of synergistic potential for antimalarials is a major drawback. Here we use isobologram and combination-index data generated by CalcuSyn software analyses (Biosoft v2.1) to define drug interactivity in an objective, automated manner. The method, based on the median effect principle proposed by Chou and Talalay, was initially validated for antimalarial application using the known synergistic combination (atovaquone-proguanil). The combination was used to further understand the relationship between SYBR Green viability and cytocidal versus cytostatic effects of drugs at higher levels of inhibition. We report here the use of the optimised Chou Talalay method to define synergistic antimalarial drug interactivity between emetine dihydrochloride hydrate and atovaquone. The novel findings present a potential route to harness the nanomolar antimalarial efficacy of this affordable natural product

New methods of hopping (dryhopping) and their impact on sensory properties of beer

Due to the significant changes on the beer market the flourishing development of small and craft breweries is clearly observed. Upgraded consumers’ expectation led to many technological challenges in brewing process resulting in novel methods of manufacturing of many different beer types. As bitterness and aroma are two crucial quality features of beer and many scientific efforts have been done especially in the area of hop aroma. Despite the predominant impact of main beer flavor compound e.g. linalool, other substances also contribute to the hoppy beer aroma through additive or synergistic effects not only raw materials used but also hopping regimes contribute as well to final flavor release though several new methods of hopping, particularly dry hopping have been developed

Piwo górnej i dolnej fermentacji warzone z wykorzystaniem komercyjnego słodu gryczanego

The investigations of buckwheat malting and its usage for brewing were driven by the rising market demand for gluten–free beer. This has been extensively studied, leading to the conclusion that it is impossible to brew beer from 100% buckwheat malt without additional support from the added enzymes. The main problem was the resulting viscosity which has caused the rejection of this valuable raw material. Such an approach has led to the unjustified marginalization of this type of malt in brewing. As buckwheat malt also contributes to antioxidant activity when used in food formulation, it was reasonable to study its potential application in brewing. This study evaluates the top and bottom fermentation process conducted on 20% of commercially available buckwheat malt contribution. Such a contribution delivers the viscosity of wort within the acceptable range which does not cause further filtration problems. Sensory analysis revealed the high acceptability of the resulting beer, pointing simultaneously to the insufficient guidelines for assessments of such a novel beer.Słodowanie gryki i zastosowanie słodu gryczanego w warzeniu piwa wynika z rosnącego na rynku popytu na piwo bezglutenowe. Zostało to wyczerpująco przebadane i stwierdzono, że nie jest, jak dotąd, możliwe wyprodukowanie piwa ze 100% słodu gryczanego bez dodatku enzymów. Głównym problemem była lepkość, która spowodowała odrzucenie tego cennego surowca. Takie podejście doprowadziło do nieuzasadnionej marginalizacji tego typu słodu w piwowarstwie. Ponieważ słód gryczany przyczynia się także do wzrostu aktywności przeciwutleniającej w produktach spożywczych, do których jest dodawany, zasadne jest szersze zbadanie jego zastosowania w produkcji piwa. W pracy przedstawiono wyniki oceny wpływu dodatku 20% komercyjnego słodu gryczanego na proces górnej i dolnej fermentacji. Taki udział procentowy zapewnia lepkość brzeczki w dopuszczalnym technologią zakresie, co nie powoduje dalszych problemów z filtracją. Analiza sensoryczna wykazała wysoką akceptowalność otrzymanego piwa, wskazując jednocześnie na brak dedykowanych wytycznych dotyczących jego oceny

Analiza brzeczki kongresowej z komercyjnego słodu gryczanego z wykorzystaniem powierzchni odpowiedzi

The rising prevalence of allergic or intolerance responses for food containing specific cereals or their derivatives such as wheat, barley or rye has resulted in intense scientific research focused on providing gluten-free raw materials and products. As beer is mainly made from barley or wheat malt, this problem also appears in the brewing industry. The removal of harmful protein and the usage of gluten-free raw material are the two most typical routes to avoid gluten presence in beer. A raw material with great potential in brewing is buckwheat, which as a pseudocereal does not contain any gluten allergenic proteins. Although the scientific work has not so far led to brewing beer from 100% buckwheat malt without enzyme addition support – this raw material is still undergoing extensive investigation. However commercial buckwheat malts have appeared on the market, which the producers declare suitable for brewing. In this study Château Buckwheat (Castle Malting) commercial buckwheat malt was evaluated for its suitability for brewing. Malt grain analysis and the influence of buckwheat malt contribution in malt mixture on extract yield, viscosity and colour of congress worts were evaluated using RSM.Rosnąca częstość występowania reakcji alergicznych lub nietolerancji na żywność zawierającą określone zboża lub ich pochodne, jak pszenica, jęczmień lub żyto, powoduje zintensyfikowanie prac naukowych skupiających się na dostarczaniu surowców i produktów bezglutenowych. Ponieważ piwo wytwarzane jest głównie ze słodu jęczmiennego lub pszenicznego, ten problem występuje również w przemyśle piwowarskim. Wyeliminowanie szkodliwego białka lub użycie surowca naturalnie bezglutenowego to dwa najbardziej typowe sposoby uniknięcia obecności glutenu w piwie. Surowcem o dużym potencjale warzenia jest gryka, która jako pseudozboże nie zawiera białek glutenu. Chociaż dotychczasowe wysiłki naukowe nie doprowadziły do wyprodukowania piwa ze 100% słodu gryczanego bez dodatku enzymu, surowiec ten nadal jest przedmiotem szeroko zakrojonych badań. Na rynku pojawiły się słody gryczane, których producenci deklarują przydatność do warzenia piwa. W tym badaniu komercyjny słód gryczany Château Buckwheat (Castle Malting) został oceniony pod kątem przydatności do warzenia. Badanie ziarna słodowego i wpływ zawartości słodu gryczanego w mieszaninie słodu na wydajność ekstraktu, lepkość i kolor brzeczki oceniono z użyciem metody powierzchni odpowiedzi

Healthcare workers' perception of gender and work roles during the COVID-19 pandemic: A mixed-methods study

Objectives A high functioning healthcare workforce is a key priority during the COVID-19 pandemic. We sought to determine how work and mental health for healthcare workers changed during the COVID-19 pandemic in a universal healthcare system, stratified by gender factors. Design A mixed-methods study was employed. Phase 1 was an anonymous, internet-based survey (7 May-15 July 2020). Phase 2 was semistructured interviews offered to all respondents upon survey completion to describe how experiences may have differed by gender identity, roles and relations. Setting National universal healthcare system (Canada). Participants 2058 Canadian healthcare worker survey respondents (87% women, 11% men, 1% transgender or Two-Spirit), including 783 health professionals, 673 allied health professionals, 557 health support staff. Of the 63 unique healthcare worker types reported, registered nurses (11.5%), physicians (9.9%) and pharmacists (4.5%) were most common. Forty-six healthcare workers were interviewed. Main outcome measures Reported pandemic-induced changes to occupational leadership roles and responsibilities, household and caregiving responsibilities, and anxiety levels by gender identity. Results Men (19.8%) were more likely to hold pandemic leadership roles compared with women (13.4%). Women (57.5%) were more likely to report increased domestic responsibilities than men (45%). Women and those with dependents under the age of 10 years reported the greatest levels of anxiety during the pandemic. Interviews with healthcare workers further revealed a perceived imbalance in leadership opportunities based on gender identity, a lack of workplace supports disproportionately affecting women and an increase in domestic responsibilities influenced by gender roles. Conclusions The COVID-19 pandemic response has important gendered effects on the healthcare workforce. Healthcare workers are central to effective pandemic control, highlighting an urgent need for a gender-transformative pandemic response strategy