Coronary revascularization in patients with left ventricle systolic dysfunction, current challenges and clinical outcomes

Copyright: \ua9 2022 The Author(s). Published by IMR Press. This is an open access article under the CC BY 4.0 license. The effects of coronary revascularization in patients with left ventricle systolic dysfunction (LVSD) are not well studied. The decision about revascularization and its timing remain challenging, not only related to procedural risk, but also linked to other several limitations including assessment of ischemia, viability, and ability to predict LV recovery. The role of viability as a prognostic marker for patients with LVSD and its use as a therapeutic target remains debatable. In this article, we will review the role of LVSD in patients undergoing coronary revascularization alongside the role of ischemia and viability assessment. We will provide a review of the literature on the outcomes of coronary revascularization, both surgically and percutaneously, in patients with LVSD

Fund Family Selectivity Skills and Market Timing Ability: Comparison Study

This study aims to examine fund family performance, in terms of selectivity skills and marketing timing ability, in Saudi Arabia, Malaysia, Indonesia, and Pakistan in 2007–2021. The sample is divided into three levels. First, analysis of the whole sample. Second, analysis by country. Third, analysis of Islamic- and conventional-focused families. The main results are: First, the fund family provides numerous advantages and facilities to managers, for instance diversification opportunities and market research, allowing them to select stocks well. However, their timing ability is still poor. Second, Saudi Arabia has the best performance while Pakistan has the worst performance. Third, as a novel contribution, there are difference in skills and ability between Islamic and conventional family managers due to their difference in main objectives. The findings are important for managers and investors. Managers can position themselves better relative to their competitors, while investors can more effectively allocate their resources to funds that are managed well by fund families

Experiences of Barriers and Motivators to Weight-Loss among Saudi People with Overweight or Obesity in Qassim Region - A Qualitative Study

BACKGROUND: Obesity has become a global health threat. Saudi Arabia ranks among the countries with high obesity and overweight rates. This study aims to explore experiences of Saudi people with overweight or obesity with a particular focus on the perceived barriers and motivators to weight loss.MATERIAL AND METHODS: We used a qualitative approach to recruiting a purposive sample using maximum variation sampling technique. Those who had previously attempted weight loss at least once were included in the study. In-depth interviews were conducted, transcribed and/ or audiotaped. Interviews continued until saturation was reached. The qualitative content analysis was performed.RESULTS: A total of 19 males and 18 females participated in this study with a mean Body Mass Index (BMI) of 32.6 kg/m2. Their main triggers to weight loss were concerns about overall health and the desire to improve their looks. Declining motivation, lack of family support and unhealthy eating during social gatherings were perceived as the main barriers. Motivating factors included concerns about health, family support, and availability of exercise facilities.CONCLUSION: Factors responsible for a successful weight- loss is context-specific. This study has shown several barriers as well as motivators, which play an important role in weight reduction and maintenance

The Impact of the Efficiency and Effectiveness of Electronic Accounting Information Systems on the Quality of Accounting Information

The purpose of this study is to evaluate the influence of Efficiency of EAIS and Effectiveness of Electronic Accounting Information Systems on Accounting Information Quality. The total number of respondents in this survey was 168, with the bulk of them working as accountants in Jordanian enterprises. The quantitative analysis test, which comprises the validity test, reliability test, traditional assumptions test, and hypothesis test, is used during the data analysis process. The efficiency and effectiveness of electronic accounting information systems are independent factors in this study. The quality of accounting information is the studys dependent variable. The outcomes of this study reveal that the efficiency and effectiveness of EAIS have a significant or modest impact on the quality of accounting information. The (F) simoultant test and (t) partial findings reveal that the two independent variables have a significant point, confirming the hypothesis. As a result, it is commonly assumed that the efficiency and effectiveness of EAIS have an influence on the accounting information of Jordanian enterprises

The Impact of the Balanced Scorecard (BSC) Non-Financial Perspectives on the Financial Performance of Private Universities

There are numerous attributed performance measures and investments to Balanced Scorecard (BSC) but empirical research and literature still lacks sufficient evidence of the effectiveness and improvement of organizational financial performance with respect to its multiple perspectives. BSC model perspectives are four in number, namely learning and growth, internal process, customers and financial perspective. In this paper, the impact of non-financial BSC perspectives on the financial performance of Private Universities (PUs) in Yemen is empirically examined. The study used Partial Least Square-Structural Equation Modeling (PLS-SEM) on data culled from 136 faculties, to determine the impact of three non-financial BSC perspectives on the financial performance of the institutions. The results showed that there were statistically significant positive correlations between Customer Perspective, Internal Process, and Learning and Growth, and Financial Performance. There was a positive correlation between an increase of 0.221 in Customer Perspective and a 2.341 rise in financial efficiency. In similar vein, a 3.827 improvement in Financial Performance was the consequence of a 0.346 improvement in Internal Process, while a 2.028 improvement in Financial Performance was the outcome of a 0.198 improvement in Learning and Growth

The Influence of Supply Chain Management Strategies on Organizational Performance in Hospitality Industry

The studys primary goal is to analyze the connection between SCM practices and organizational performance, and it also aims to evaluate the moderating role of management type. Quantitative data collected from Jordans hotel and restaurant workers via questionnaire. Structural equation modeling is used to examine the hypothesized relationships. Organizational Performance is positively impacted by effective information sharing. Information Quality (IQ) positively affects Organizational Performance (OP), and Strategic Supplier Partnerships (SSP) play a crucial role. Customer Relationship Management (CRM) had no discernible effect on OP, according to the study. OP is positively impacted by Postponement (POS) techniques. When implemented, postponement increases the efficiency of the supply chain and the happiness of guests. Type of Managements moderating effect is investigated. It moderates the effects of Strategic Supplier Partnerships (SSP), Information Quality (IQ), Customer link (CR), and Postponement (POS) on Organizational Performance (OP) but has no effect on the link between Information Sharing (IS) and Organizational Performance (OP). The success of Jordans hotel sector relies in part on how well its supply chain is managed. Insights from this research can help those working in the hotel industry improve supply chain operations and efficiency. Improving guest experiences and being competitive in Jordans fast-paced hospitality industry may be driven through bolstering cooperation, creating strategic partnerships, and investing in information quality

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied

Utilization Potential of Glass Fiber and Crumbled Rubber as Subgrade Reinforcement for Expansive Soil

Due to its high potential for volume change, expansive soil is a problematic building material that can cause harm to road infrastructure. The purpose of this study is to examine the effect of glass fiber and rubber on the properties of expansive soil and their suitability as subgrade reinforcement in road applications. For different percentages of glass fiber and rubber in the soil, the Maximum Dry Density (MDD), Optimum Moisture Content (OMC), and CBR were measured. The results demonstrated that the incorporation of glass fiber and rubber improved the soil's properties. With increasing fiber and rubber content, the MDD and CBR increased, while the OMC decreased. In addition, the strength of the reinforced soil was significantly greater than that of the unreinforced soil. The research indicates that the addition of glass fiber and rubber can improve the efficacy of expansive soil as subgrade reinforcement in road applications.   Doi: 10.28991/HEF-2023-04-03-06 Full Text: PD

An investigation on the effects of beam squint caused by an analog beamformed user terminal utilizing antenna arrays

YesIn the equivalent frequency-based model, the antenna array gain is utilised to characterise the frequency response of the beam squint effect generated by the antenna array. This impact is considered for a wide range of uniform linear array (ULA) and uniform planar array (UPA) designs, including those with and without tapering configurations. For a closer look at how the frequency response of the array adapts to the variations in the incidence angle of the signal, the bandwidth of the spectrum is varied and investigated. To study this effect, we have considered using the gain array response as an equivalent channel model in our approach. Beam squinting caused by distortion in the frequency response gain can be verified by one of two equalisers: a zero-forcing (ZF) equaliser or a minimum mean square error (MMSE) equaliser. Different cases with their analysis and results are studied and compared in terms of coded and uncoded modulations.This work was supported in part by the Satellite Network of Experts V under Contract 4000130962/20/NL/NL/FE, and in part by the Innovation Program under Grant H2020-MSCA-ITN-2016 SECRET-722424

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.info:eu-repo/semantics/publishedVersio