Apparatus to measure density and viscosity of high-pressure carbon dioxide-alcohol mixtures.

Thermophysical properties of (single phase) binary CO2-alcohol mixtures under high pressure and moderate temperature conditions are important in supercritical fluid processes. An apparatus to measure mixture density as a function of temperature (up to 80 °C) and pressure (up to 15.9 MPa) over the full range of CO2 mass fractions was designed and commissioned. The fluid delivery system enables precise control and rapid variation of the CO2 mass fraction to within 0.2% of the desired value. Our apparatus advances the state-of-the-art by assuring a uniform mixture and assuring accuracy through redundant measurements, i.e., a variable-volume method with an uncertainty of 1% of reading and a Coriolis density meter with an uncertainty of 7 kg/m3. The results for a representative CO2-ethanol mixture are provided. Moreover, a third independent "bomb" experiment was used to measure density under selected conditions to further verify our measurements and, when present, discrepancies between them and the published data for the representative system. It is shown that, when the discrepancies were present, it was due to insufficient mixing in the other apparatus. Our apparatus also measures the viscosities of the mixtures using a viscometer accurate to 0.02 cP.

Applying a digital literacy framework and mapping tool to an occupational therapy curriculum.

INTRODUCTION: Amidst claims that rapid technological changes in health far outstrip the capabilities of the health workforce, digital literacy is featured in occupational therapy competency standards. However, little attention have been given to the development of digital literacy in entry-level occupational therapy programmes and the preparation of graduates for digital health. There is a lack of guidance on how universities can demonstrate digital literacy development in occupational therapy students. The aim of this study was to test the usefulness of a digital literacy framework and mapping tool in identifying opportunities for students to develop digital literacy within an entry-level occupational therapy programme. METHODS: Intrinsic case study design was used to test the usefulness of the digital literacy framework and mapping tool. The framework and tool were applied to the curriculum of a large entry-level Australian occupational therapy programme. RESULTS: Through the process of mapping, key insights were developed on how digital literacy was embedded across the occupational therapy curricula. Limited attention was given to the development of student digital literacy in the early years of the programme. In later years, more opportunities were available to develop digital literacy at basic and intermediate levels. Across the programme, there was limited evidence of the development of advanced digital literacy. CONCLUSIONS: The framework and mapping tool were useful in broadening understanding of the concept of digital literacy beyond information communication technologies. The framework and tool can assist those designing or refining occupational therapy curricula to operationalise the notion of digital literacy for practice, and prompt discussion and debate on digital literacy and requirements for students, graduates and occupational therapists in an ever-changing complex health environment.

Technoeconomic and life-cycle analysis of single-step catalytic conversion of wet ethanol into fungible fuel blendstocks.

Technoeconomic and life-cycle analyses are presented for catalytic conversion of ethanol to fungible hydrocarbon fuel blendstocks, informed by advances in catalyst and process development. Whereas prior work toward this end focused on 3-step processes featuring dehydration, oligomerization, and hydrogenation, the consolidated alcohol dehydration and oligomerization (CADO) approach described here results in 1-step conversion of wet ethanol vapor (40 wt% in water) to hydrocarbons and water over a metal-modified zeolite catalyst. A development project increased liquid hydrocarbon yields from 36% of theoretical to >80%, reduced catalyst cost by an order of magnitude, scaled up the process by 300-fold, and reduced projected costs of ethanol conversion 12-fold. Current CADO products conform most closely to gasoline blendstocks, but can be blended with jet fuel at low levels today, and could potentially be blended at higher levels in the future. Operating plus annualized capital costs for conversion of wet ethanol to fungible blendstocks are estimated at $2.00/GJ for CADO today and $1.44/GJ in the future, similar to the unit energy cost of producing anhydrous ethanol from wet ethanol ($1.46/GJ). Including the cost of ethanol from either corn or future cellulosic biomass but not production incentives, projected minimum selling prices for fungible blendstocks produced via CADO are competitive with conventional jet fuel when oil is $100 per barrel but not at $60 per barrel. However, with existing production incentives, the projected minimum blendstock selling price is competitive with oil at $60 per barrel. Life-cycle greenhouse gas emission reductions for CADO-derived hydrocarbon blendstocks closely follow those for the ethanol feedstock.

Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese.

We assessed the efficacy of Lactobacillus nodensis CSK964 as an adjunct culture in Gouda cheese under various industrial conditions. We set up 4 different systems: a direct vat inoculum with and without adjunct using the calf rennet Kalase, and an undefined bulk starter culture with and without adjunct using the microbial rennet Milase (both rennets from CSK Food Enrichment, Ede, the Netherlands). During ripening, we subjected the cheeses to the following analyses: viability of starter and adjunct cells, composition, proteolysis, and flavor development by detection of sulfur compounds and descriptive sensory analysis. In general, the presence of Lb. nodensis increased secondary proteolysis and influenced cheese flavor, particularly in relation to volatile sulfur compounds; hydrogen sulfide and methanethiol were present in higher abundances in cheeses containing Lb. nodensis. The primary starter also influenced the range of volatile sulfur compounds produced. Methanethiol and dimethyl disulfide were more abundant in the nisin-producing direct vat inoculum cheese with adjunct; hydrogen sulfide was more prevalent when bulk starter culture was used with Lb. nodensis. Sensory analysis revealed that the direct vat inoculum cheese with adjunct scored significantly better in terms of smell and taste than the direct vat inoculum cheese without adjunct and lacked the dominant sulfur flavors of the bulk starter cheese with adjunct. Subsequent analysis using lead acetate paper and modified motility broth as indicators of hydrogen sulfide production confirmed that Lb. nodensis produced hydrogen sulfide in broth and in the cheese matrix. This study suggests that the inclusion of Lb. nodensis as an adjunct culture can significantly alter the flavor profile of the final cheese. However, the selection of a suitable primary starter is imperative to ensure a desirable product.

Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds.

In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (E h ≈ -120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.

A total of twelve strains of lactococci were isolated from grass and vegetables (baby corn and fresh green peas). Ten of the isolates were classified as Lactococcus lactis subsp. lactis and two as Lactococcus lactis subsp. cremoris based on 16S rDNA sequencing. Most of the plant-derived strains were capable of metabolising a wide range of carbohydrates in that they fermented D-mannitol, amygdalin, potassium gluconate, l-arabinose, d-xylose, sucrose and gentibiose. None of the dairy control strains (i.e. L. lactis subsp. cremoris HP, L. lactis subsp. lactis IL1403 and Lactococcus lactis 303) were able to utilize any of these carbohydrates. The technological potential of the isolates as flavour-producing lactococci was evaluated by analysing their growth in milk and their ability to produce volatile compounds using solid phase micro-extraction of the headspace coupled to gas chromatography-mass spectrometry (SPME GC-MS). Principal component analysis (PCA) of the volatile compounds clearly separated the dairy strains from the plant derived strains, with higher levels of most flavour rich compounds. The flavour compounds produced by the plant isolates among others included; fatty acids such as 2- and 3-methylbutanoic acids, and hexanoic acid, several esters (e.g. butyl acetate and ethyl butanoate) and ketones (e.g. acetoin, diacetyl and 2-heptanone), all of which have been associated with desirable and more mature flavours in cheese. As such the production of a larger number of volatile compounds is a distinguishing feature of plant-derived lactococci and might be a desirable trait for the production of dairy products with enhanced flavour and/or aroma.

Curriculum learning designs: teaching health assessment skills for advanced nursing practitioners through sustainable flexible learning.

BACKGROUND: Innovative curriculum designs are vital for effective learning in contemporary nursing education where traditional modes of delivery are not adequate to meet the learning needs of postgraduate students. This instance of postgraduate teaching in a distributed learning environment offered the opportunity to design a flexible learning model for teaching advanced clinical skills. AIM: To present a sustainable model for flexible learning that enables specialist nurses to gain postgraduate qualifications without on-campus class attendance by teaching and assessing clinical health care skills in an authentic workplace setting. METHODS: An action research methodology was used to gather evidence and report on the process of curriculum development of a core unit, Comprehensive Health Assessment (CHA), within 13 different postgraduate speciality courses. Qualitative data was collected from 27 teaching academics, 21 clinical specialist staff, and 7 hospital managers via interviews, focus groups and journal reflections. Evaluations from the initial iteration of CHA from 36 students were obtained. Data was analyzed to develop and evaluate the curriculum design of CHA. RESULTS: The key factors indicated by participants in the curriculum design process were coordination and structuring of teaching and assessment; integration of content development; working with technologies, balancing specialities and core knowledge; and managing induction and expectations. CONCLUSIONS: A set of recommendations emerged as a result of the action research process. These included: a constructive alignment approach to curriculum design; the production of a facilitator's guide that specifies expectations and unit information for academic and clinical education staff; an agreed template for content authors; and the inclusion of synchronous communication for real-time online tutoring. The highlight of the project was that it built curriculum design capabilities of clinicians and students which can sustain this alternative model of online learning.

Invited response: (without science, there must be art).

In the target article, Lederman reminds us we do not know the causes of back pain. Further, we cannot count on perceived asymmetry, biomechanical dysfunction and muscle imbalance to guide treatment. Early osteopaths and chiropractors believed where there is no science, there must be fervor. This reviewer suggests where there is no science, there must be art. We can train ourselves, as Professor Lederman has done, to read widely, think deeply and debate well. We can open communication between scientists and clinicians. And, we also can find inspiration in artistry. Artists spend decades discovering how to steer their craft. An early student of movement control, Nicholai Bernstein showed that expert blacksmiths have neither intra-operator nor inter-operator repeatability. They never swing their arms exactly the same yet every expert predictably produces the desired outcome. This paper encourages learning from the artistry of expert massage therapists. Instead of a narrow focus detecting diagnoses and dysfunction, they have a softer and wider focus. They create a comfortable ambiance and they tend to spend more time with their clients. In addition to learning from bodyworkers and movement therapists, cultivation of the arts may also deepen empathy, communication skills and personal conviction in ways that wordlessly help patients find our work trustworthy.

Modifying the effects of cerebral palsy: the Gregg Mozgala story.

In response to a news report of the rehabilitation of a New York-based dancer/actor with cerebral palsy, to the point where a ballet performance was scheduled, it was determined that a report based on the individuals involved would be commissioned. The resulting reports from the choreographer responsible for the rehabilitation exercises, and the dancer, were circulated to an interdisciplinary selection of physical medicine experts, for commentary as to what clinicians might learn from the case, and what mechanisms might be involved.

Human resting muscle tone (HRMT): narrative introduction and modern concepts.

Human resting muscle (myofascial) tone (HRMT) is the passive tonus or tension of skeletal muscle that derives from its intrinsic (EMG-silent) molecular viscoelastic properties. The word tone has been used to convey varying clinical and physiological features that have led to confusion and controversy. HRMT is the vital low-level, passive tension, and resistance to stretch that contributes importantly to maintain postural stability in balanced equilibrium positions. In contrast, co-contraction of muscle is an active neuromotor control that provides greater levels of tonus for increased stabilization. Functionally, HRMT is integrated with other passive fascial and ligamentous tensional networks of the body to form a biotensegrity system. This review aims to achieve better understandings of HRMT and its functional roles. Nature is frugal and man's adaptations to gravitational forces and erect postures seemingly evolved mechanisms in skeletal muscle tissues to economically enhance stability. Normal passive muscle tone helps to maintain relaxed standing body posture with minimally increased energy costs (circa 7% over supine), and often for prolonged durations without fatigue. Available data infer polymorphic variations in normal myofascial tone. However, few quantitative studies have been performed to establish normal frequency distributions of degrees of myofascial tone. Clinical experience indicates that persons with certain symptomatic musculoskeletal conditions may have palpably increased resting muscle firmness or hardness (EMG-silent), such as that of the upper trapezius in tension-type headache, and the lumbodorsal extensors (hartspann) in degenerative lumbar disc disease and ankylosing spondylitis. In summary, resting skeletal muscle tone is an intrinsic viscoelastic tension exhibited within the body's kinematic chains. It functions inseparably from fascial (i.e., myofascial) tissues and ligamentous structures. Thus, HRMT is a passive myofascial property which operates within networks of tensional tissues, i.e., biotensegrity. This passive tension is the CNS-independent component resulting from intrinsic molecular interactions of the actomyosin filaments in sarcomeric units of skeletal muscle and myofibroblast cells. The overarching CNS-activated muscle contractions generate far greater tensions transmitted by fascial elements. Interdisciplinary research on HRMT and its biodynamics promises greater effectiveness of clinical practitioners and productivity of investigators, which warrants priority attention.

Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria.

This study followed the progression of lipolysis in Emmental cheese by quantifying the concentrations of individual free fatty acids (FFA) released during ripening in each of the different rooms: 12 days at 12 degrees C, 28 days at 21 degrees C, and 8 days at 4 degrees C. Lipolysis, which corresponded to 1.56% of fat, mainly occurred in the 21 and 4 degrees C rooms, with 68 and 16.5% of total FFA, respectively. The nonselectivity of lipolytic enzymes was evidenced: all fatty acids were released with level of > or =1%. Differential scanning calorimetry experiments showed that the thermal properties of cheese were affected by (i) lipolysis of fat, that is, the monoacylglycerols, diacylglycerols, and FFA that may be localized at the fat/whey interface, and/or by (ii) hydrolysis of high-melting-point triacylglycerols constituted mainly by long-chain saturated fatty acids (e.g., palmitic acid). Analysis of the cheese microstructure was performed using confocal laser scanning microscopy. Fat globules were mainly disrupted after pressing of curd grains, leading to the release of the milk fat globule membrane (MFGM); fat inclusions were surrounded by pockets of whey, delimited by casein strands. Moreover, colonies of bacteria were preferentially localized in situ at the fat/protein interface. This study showed that both the localization of bacteria and the supramolecular organization of fat which was not protected by the MFGM can help the accessibility of milk fat to lipolytic enzymes and then contribute to the quality of cheese.