A Wearable Real-time Kinematic and Kinetic Measurement Sensor Setup for Human Locomotion.

Current laboratory-based setups (optical marker cameras + force plates) for human motion measurement require participants to stay in a constrained capture region which forbids rich movement types. This study established a fully wearable system, based on commercially available sensors (inertial measurement units + pressure insoles) that can measure both kinematic and kinetic motion data simultaneously and support wireless frame-by-frame streaming. In addition, its capability and accuracy were tested against a conventional laboratory-based setup. An experiment was conducted, with 9 participants wearing the wearable measurement system and performing 13 daily motion activities, from slow walking to fast running, together with vertical jump, squat, lunge and single-leg landing, inside the capture space of the laboratory-based motion capture system. The recorded sensor data were post-processed to obtain joint angles, ground reaction forces (GRFs), and joint torques (via multi-body inverse dynamics). Compared to the laboratory-based system, the established wearable measurement system can measure accurate information of all lower limb joint angles (Pearson's r = 0.929), vertical GRFs (Pearson's r = 0.954), and ankle joint torques (Pearson's r = 0.917). Center of pressure (CoP) in the anterior-posterior direction and knee joint torques were fairly matched (Pearson's r = 0.683 and 0.612, respectively). Calculated hip joint torques and measured medial-lateral CoP did not match with the laboratory-based system (Pearson's r = 0.21 and 0.47, respectively). Furthermore, both raw and processed datasets are openly accessible (https://doi.org/10.5281/zenodo.6457662). Documentation, data processing codes, and guidelines to establish the real-time wearable kinetic measurement system are also shared (https://github.com/HuaweiWang/WearableMeasurementSystem).

A Ni(II) Metal-Organic Framework with Mixed Carboxylate and Bipyridine Ligands for Ultrafast and Selective Sensing of Explosives and Photoelectrochemical Hydrogen Evolution.

We report a Ni-MOF (nickel metal-organic framework), Ni-SIP-BPY, synthesized by using two linkers 5-sulfoisophthalic acid (SIP) and 4,4'-bipyridine (BPY) simultaneously. It displays an orthorhombic crystal system with the Ama2 space group: a = 31.425 Å, b = 19.524 Å, c = 11.2074 Å, α = 90°, ß = 90°, γ = 90°, and two different types of nickel(II) centers. Interestingly, Ni-SIP-BPY exhibits excellent sensitivity (limit of detection, 87 ppb) and selectivity toward the 2,4,6-trinitrophenol (TNP)-like mutagenic environmental toxin in the pool of its other congeners via "turn-off" fluorescence response by the synergism of resonance energy transfer, photoinduced electron transfer, intermolecular charge transfer, π-π interactions, and competitive absorption processes. Experimental studies along with corroborated theoretical experimentation, vide density functional theory studies, shed light on determining the plausible mechanistic pathway in selective TNP detection, which is highly beneficial in the context of homeland security perspective. Along with the sensing of nitroaromatic explosives, the moderately low band gap and the p-type semiconducting behavior of Ni-SIP-BPY make it suitable as a photoanode material for visible-light-driven water splitting. Highly active surface functionalities and sufficient conduction band minima effectively reduce the water and result in a seven times higher photocurrent density under visible-light illumination.

Characterisation of mango flavoured curd powder developed using spray drying technique.

This research communication describes the production of flavoured (Mango) curd powder. The mango flavoured curd powder was developed in two different temperatures (150 °C and 170 °C) in various ratios with one control curd sample. The final powder was obtained in high quality which can be used directly or as an ingredient. The percentage of lactic acid in the developed powder showed the healthy amount of probiotic present in it. The physical properties and probiotic growth of the mango flavoured curd powder, developed by spray drying technique, have been evaluated in this article. Various properties were analysed, including moisture content, water activity, dispersibility, bulk and tapped density, porosity, particle morphology, colour analysis, pH, functional group identification using FTIR, identification of the pure culture and % of lactic acid for 3 different Curd and Mango ratios (1:0·5, 1:1, 0·5:1), respectively with one control curd sample. The lactobacillus strain found in this newly developed flavoured powder was Lactobacillus curieae. Lactic acid percentage showed the powder to contain appropriate and healthy amount of probiotic and significant flavour. Future studies are focused on storage studies of the produced powder.