The Working Environment in Primary Healthcare Outpatient Facilities: Assessment of Physical Factors and Health Professionals' Perceptions of Working Environment Conditions.

The objectives of this study were to assess the adequacy of physical parameters/factors (temperature, relative humidity, noise, and illuminance levels) of the work environment in PHC facilities, to evaluate the association between the adequacy of these measured physical parameters and the physical characteristics of the PHC facilities and their surroundings and to assess the association between health professionals' perceptions about exposure to physical risks in the PHC work environment and the adequacy of physical parameters measured in the same facilities. The study monitored 23 PHC facilities in southern Brazil and interviewed 210 health professionals. Data analysis involved Pearson's chi-square, Fisher's exact test, Spearman's correlation, and multivariate linear regression analysis was used to control for confounding factors. The significance level was set at 5% (p ≤ 0.05). The combination of temperature and relative humidity presented thermal comfort levels outside the adopted criteria for adequacy in consultation (outdoor relative humidity, p = 0.013) and procedure rooms (front door open, p = 0.034). Inadequate sound comfort (noise) levels in the morning shift were found in the vaccination (front door open, p = 0.021) and consultation rooms (movement of people, p = 0.016). In PHC facilities where reception rooms had insufficient lighting, internal curtains were opened less frequently (p = 0.047). The analysis of health professionals' perceptions of physical factors demonstrated that physicians more frequently perceive the physical risk of temperature and humidity (p = 0.044). The higher the number of nurses (p = 0.004) and oral health technicians in the PHC facilities (p = 0.031), the greater the general percentage of adequacy of monitored physical parameters. It was also confirmed that the higher the perception of moderate or severe physical risk among health professionals, the lower the general percentage of the adequacy of the physical parameters of the work environment of the PHC facilities evaluated (rs = -0.450, p = 0.031). This study's evidence contributes to a better understanding of physical conditions and future occupational interventions to ensure the comfort, safety, and well-being of PHC workers.

El impacto de la soledad y la fragilidad en el bienestar de los mayores europeos / The impact of loneliness and frailty on the well-being of older Europeans

Resumen Introducción: El bienestar es un constructo importante cuyos determinantes asociados deben ser identificados para comprender con mayor profundidad los procesos para envejecer de forma saludable. El estudio del impacto de la fragilidad en el bienestar de las personas mayores requiere incorporar los dominios físico, psicológico y social. Así, el adulto mayor frágil puede definirse a partir de la fragilidad física, junto con la soledad como fragilidad social. Este estudio propone un modelo para estudiar el impacto de la fragilidad física y la soledad sobre el bienestar de las personas mayores, diferenciando entre control, autonomía, placer y autorrealización. Método: Se realizó un estudio de carácter transversal con una muestra de 13569 personas mayores provenientes de la encuesta SHARE, para estimar un modelo de ecuaciones estructurales en el que se contemplaban los efectos de la fragilidad y la soledad en el bienestar (cuestionario CASP), controlado por el género, la edad y la salud percibida. Resultados: El modelo final contemplaba el efecto del género sobre el indicador de fuerza de prensión de fragilidad. Los resultados mostraron un ajuste adecuado del modelo a los datos y consiguieron explicar un 80.1% de la varianza de control, un 48.6% de la de autonomía, un 43.6% de la de placer y un 61.3% de la varianza de autorrealización. Conclusiones: La soledad y la fragilidad presentaron efectos diferenciales en función del componente de bienestar. Se discuten las implicaciones de dichos efectos en el desarrollo de intervenciones.

Abstract Introduction: Well-being is an important construct whose associated determinants must be identified in order to further understand the processes for healthy aging. The study of the impact of frailty on older people's wellbeing requires the incorporation of physical, psychological and social domains. Hence, frail older adults can be defined from physical frailty, together with loneliness as social frailty. This study proposes a model to study the impact of frailty and loneliness on well-being of older adults, differentiating among control, autonomy, pleasure and self-realization. Method: A cross-sectional study was carried out with a sample of 13569 older adults from the SHARE project was employed in order to estimate a structural equation model in which frailty and loneliness affected well-being (CASP questionnaire), while controlling for gender, age and perceived health. Results: The final model additionally contemplated the effect of gender on the grip strength frailty indicator. Results showed a good fit of the model to the data and could explain 80.1% of the variance of control, 48.6% of autonomy's, 43.6% of pleasure's and 61.3% of the variance of self-realization. Conclusions: Loneliness and frailty showed differential effects on the different components of well-being. Implications of these effects on intervention development are discussed

Effect of fermentation conditions on the production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920 / Efeito das condições de fermentação na produção de ácido hialurônico por Streptococcus zooepidemicus ATCC 39920

The production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920 with varying rates of pH (6.0, 7.0, 8.0), temperature (34; 37; 40°C), agitation (100, 150, 200 rpm), glucose (10, 20, 30 g L -1) and yeast extract concentration (10, 20, 30 g L -1) was evaluated by statistical approaches. The best conditions for the production of hyaluronic acid was pH 8.0, 37°C and 100 rpm in a medium containing 30 g L- 1 glucose and yeast extract, for a production of 0.787 g L- 1. Temperature, pH and yeast extract were significant variables (p < 0.05). Yeast extract and pH had a positive effect on the production of the polymer. Lactate, formate and acetate synthesis were also analyzed. Current assay showed the feasibility of statistical tools to optimize the physical and nutritional parameters for the production of hyaluronic acid and the improvement of the fermentation process.

A produção de ácido hialurônico por Streptococcus zooepidemicus ATCC 39920 foi avaliada variando pH (6,0; 7,0, 8,0), temperatura (34; 37; 40°C), agitação (100, 150, 200 rpm) e concentração de glicose (10, 20, 30 g L-1) e extrato de levedura (10, 20, 30 g L-1) por metodologias estatísticas. A condição otimizada foi pH 8,0, 37°C e 100 rpm, em meio contendo 30 g L-1 de glicose e extrato de levedura atingindo a produção de 0,787 g L-1. O pH, temperatura e extrato de levedura foram as variáveis significativas (p < 0,05). Extrato de levedura e pH apresentaram efeito positivo para a produção do polímero. A síntese de ácido lático, fórmico e acético também foi analisada. Este estudo demonstra a viabilidade de utilização de ferramentas estatísticas para otimizar os parâmetros físicos e nutricionais para a produção de ácido hialurônico, permitindo a melhoria do processo fermentativo.

Effect of fermentation conditions on the production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920 / Efeito das condições de fermentação na produção de ácido hialurônico por Streptococcus zooepidemicus ATCC 39920

The production of hyaluronic acid by Streptococcus zooepidemicus ATCC 39920 with varying rates of pH (6.0, 7.0, 8.0), temperature (34; 37; 40°C), agitation (100, 150, 200 rpm), glucose (10, 20, 30 g L-1) and yeast extract concentration (10, 20, 30 g L-1) was evaluated by statistical approaches. The best conditions for the production of hyaluronic acid was pH 8.0, 37°C and 100 rpm in a medium containing 30 g L-1 glucose and yeast extract, for a production of 0.787 g L-1. Temperature, pH and yeast extract were significant variables (p 0.05). Yeast extract and pH had a positive effect on the production of the polymer. Lactate, formate and acetate synthesis were also analyzed. Current assay showed the feasibility of statistical tools to optimize the physical and nutritional parameters for the production of hyaluronic acid and the improvement of the fermentation process.(AU)

A produção de ácido hialurônico por Streptococcus zooepidemicus ATCC 39920 foi avaliada variando pH (6,0; 7,0, 8,0), temperatura (34; 37; 40°C), agitação (100, 150, 200 rpm) e concentração de glicose (10, 20, 30 g L-1) e extrato de levedura (10, 20, 30 g L-1) por metodologias estatísticas. A condição otimizada foi pH 8,0, 37°C e 100 rpm, em meio contendo 30 g L-1 de glicose e extrato de levedura atingindo a produção de 0,787 g L-1. O pH, temperatura e extrato de levedura foram as variáveis significativas (p 0,05). Extrato de levedura e pH apresentaram efeito positivo para a produção do polímero. A síntese de ácido lático, fórmico e acético também foi analisada. Este estudo demonstra a viabilidade de utilização de ferramentas estatísticas para otimizar os parâmetros físicos e nutricionais para a produção de ácido hialurônico, permitindo a melhoria do processo fermentativo.(AU)

Efeitos do momento de transferência dos ovos para o nascedouro e da idade da matriz pesada sobre o rendimento de incubação / Effects of the moment of egg transfer to the hatcher and broiler breeder age on the incubation yield

Foram avaliados os efeitos do momento de transferência dos ovos da incubadora para o nascedouro e da idade da matriz pesada sobre o rendimento de incubação. Os tratamentos foram definidos pela idade das matrizes Cobb®, sendo considerados ovos de matrizes novas (33 semanas) e ovos de matrizes velhas (63 semanas), e pelos momentos de transferência da câmara de incubação para os nascedouros (aos 15, 17 e 19 dias). O delineamento experimental foi inteiramente ao acaso em parcelas subdivididas, sendo o fator da parcela os três momentos das transferências e as subparcelas as duas idades das matrizes, com 18 repetições por tratamento. A bandeja com 96 ovos foi considerada a repetição, totalizando 1.728 ovos para cada tratamento. Ovos de matrizes velhas são mais pesados, perdem mais peso durante a incubação e têm percentual de fertilidade menor (P<0,05), qualquer que seja o momento de transferência dos ovos. Independentemente da idade das matrizes, a transferência dos ovos da incubadora para o nascedouro aos 15, 17 ou 19 dias de incubação não interfere na mortalidade embrionária, eclodibilidade e peso dos pintos ao nascimento. É possível adaptar o manejo de transferência à necessidade logística do incubatório ou reduzir o período dos ovos na máquina de incubação para aumentar o fluxo de produção, sem prejuízo ao rendimento de incubação.

We evaluated the effects of the moment of egg transfer to the hatcher and broiler breeder age on the incubation yield. The treatments were defined by Cobb ® broiler breeder age, separating young breeders (33 weeks old) from older breeders (63 weeks old) and the moment of transfer from incubation chamber to the hatcher (at 15, 17 and 19 days). The experimental design was completely randomized split plot. The plots factor was the three times of transfers and the subplots the two breeder ages, with 18 replicates per treatment. A tray of 96 eggs was considered replay, totaling 1728 eggs for each treatment. Eggs from older breeders are heavier, lose more weight during incubation and fertility rate is lower (p<0.05), regardless of the moments of eggs transfer. Regardless of the breeder age, the transfer of eggs from the incubator to the hatcher at 15, 17 or 19 days of incubation does not interfere in embryonic mortality, hatchability and chick weight at hatch. You can adapt the transfer management to the logistic needs of the hatchery or reduce the period of egg incubation in the machine to increase the flow of production with no losses in incubation yield.

Efeitos do momento de transferência dos ovos para o nascedouro e da idade da matriz pesada sobre o rendimento de incubação / Effects of the moment of egg transfer to the hatcher and broiler breeder age on the incubation yield

Foram avaliados os efeitos do momento de transferência dos ovos da incubadora para o nascedouro e da idade da matriz pesada sobre o rendimento de incubação. Os tratamentos foram definidos pela idade das matrizes Cobb®, sendo considerados ovos de matrizes novas (33 semanas) e ovos de matrizes velhas (63 semanas), e pelos momentos de transferência da câmara de incubação para os nascedouros (aos 15, 17 e 19 dias). O delineamento experimental foi inteiramente ao acaso em parcelas subdivididas, sendo o fator da parcela os três momentos das transferências e as subparcelas as duas idades das matrizes, com 18 repetições por tratamento. A bandeja com 96 ovos foi considerada a repetição, totalizando 1.728 ovos para cada tratamento. Ovos de matrizes velhas são mais pesados, perdem mais peso durante a incubação e têm percentual de fertilidade menor (P<0,05), qualquer que seja o momento de transferência dos ovos. Independentemente da idade das matrizes, a transferência dos ovos da incubadora para o nascedouro aos 15, 17 ou 19 dias de incubação não interfere na mortalidade embrionária, eclodibilidade e peso dos pintos ao nascimento. É possível adaptar o manejo de transferência à necessidade logística do incubatório ou reduzir o período dos ovos na máquina de incubação para aumentar o fluxo de produção, sem prejuízo ao rendimento de incubação.(AU)

We evaluated the effects of the moment of egg transfer to the hatcher and broiler breeder age on the incubation yield. The treatments were defined by Cobb ® broiler breeder age, separating young breeders (33 weeks old) from older breeders (63 weeks old) and the moment of transfer from incubation chamber to the hatcher (at 15, 17 and 19 days). The experimental design was completely randomized split plot. The plots factor was the three times of transfers and the subplots the two breeder ages, with 18 replicates per treatment. A tray of 96 eggs was considered replay, totaling 1728 eggs for each treatment. Eggs from older breeders are heavier, lose more weight during incubation and fertility rate is lower (p<0.05), regardless of the moments of eggs transfer. Regardless of the breeder age, the transfer of eggs from the incubator to the hatcher at 15, 17 or 19 days of incubation does not interfere in embryonic mortality, hatchability and chick weight at hatch. You can adapt the transfer management to the logistic needs of the hatchery or reduce the period of egg incubation in the machine to increase the flow of production with no losses in incubation yield.(AU)