Background: An effective and tolerable bowel preparation is important to secure quality of colonoscopies. It remains unclear if sodium picosulphate with magnesium citrate (SPMC), which is considered a tolerable bowel preparation agent, is also an effective alternative for polyethylene glycol (PEG) and sodium phosphate (NaP). Aim: The aim of this article is to compare effectiveness of SPMC to PEG and NaP through assessment of quality of bowel cleansing measured by validated tools. Methods: We searched electronic databases up to January 2015. Only randomised controlled trials (RCTs) were included. Two authors independently performed selection of studies, risk of bias assessment and data extraction. Results: Thirteen RCTs were included, with overall good quality, but large heterogeneity. SPMC had slightly better quality of bowel cleansing than PEG (pooled RR 1.06; 95% CI 1.02 to 1.11). In most trials SPMC was significantly better tolerated than PEG. There were no significant differences in effectiveness or tolerability between SPMC and NaP. Side effects were similar between agents, except for dizziness (pooled RR 1.71; 95% CI 1.32 to 2.21 in favour of PEG vs. SPMC) and vomiting (pooled RR 0.35; 95% CI 0.13 to 0.95 in favour of single-dose SPMC vs. split-dose). Conclusions: SPMC is equally effective to NaP and little superior to PEG in terms of bowel cleansing. SPMC preparations were better tolerated than PEG preparations. SPMC may be considered as standard bowel preparation for colonoscopy.
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Uit het rapport: "De opgave voor sociale woningbouwrenovatie in Nederland is enorm. De woningen moeten na renovatie veel energiezuiniger zijn. Maar corporaties en bewoners willen de renovatie snel, van hoge kwaliteit, duurzaam, goedkoop en met weinig overlast. De bouwsector heeft grote moeite om aan deze verwachtingen te voldoen zeker nu een tekort aan gekwalificeerde arbeid dreigt. De bouwbedrijven hebben de afgelopen jaren niet stilgezeten. Bouwbedrijven passen lean-principes toe en de realisatie van sociale woningbouwprojecten is duidelijk beter onder controle. Maar het proces voorafgaand aan de realisatie van de sociale woningbouwrenovatie (het voortraject) is vaak verre van optimaal. Actoren in dit voortraject geven aan dat er sprake is van miscommunicatie, late wijzigingsvoorstellen, gebrekkige sturing en omissies. Het gevolg is dat de bouwpartijen in het voortraject van sociale woningbouwrenovaties relatief veel kosten maken, het voortraject lang duurt en niet optimaal is. Lectoraten van HU en HAN beantwoorden samen met opleidingen en bedrijfsleven de vraag: Hoe kan het voortraject van sociale woningbouwrenovatieprojecten efficiënter en effectiever gemaakt worden vanuit een algemene procesaanpak (toolbox) inclusief bijbehorend procesinstrumentarium (tools) die naar gelang de situatie flexibel kan worden ingezet? De onderzoeksmethodologie in het project is 'design research' met daarin onderscheid tussen de praktijk- en kennisstroom. In de praktijkstroom vinden praktijkanalyses en experimenten/interventies bij 9 sociale woningbouwprojecten plaats. De experimenten/interventies zijn gericht op het beheersen van kritieke succesfactoren. Dat vormt de input voor de kennisstroom, casevergelijkend onderzoek, waaruit generieke kennis volgt over het beheersen van het voortraject van sociale woningbouwrenovatieprojecten. Met de toolbox geven de ketenpartners van sociale woningbouwrenovatie projectspecifiek invulling aan de beheersing van het voortraject. De toolbox omvat communicatie-, taak- en verantwoordelijkheidsstructuren en middelen (checklisten, informatiebronnen, analysemethoden) die nodig zijn voor het beheersen van onderdelen die bepalend zijn voor het succes van het voortraject. Het project biedt hiertoe een aanpak en de benodigde tools, ofwel de 'lean project preparation toolbox'."
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In this study we investigate, through a questionnaire, in-service student-teachers’ needs and preferences in a master program for a course about learning with technology. Results show that about half of the student-teachers would like to have such a course and about one third has doubts about it. The reasons provided by students with different needs and their preferences for the content, learning activities and teacher support are discussed in this paper, as well implications for the design of teacher preparation programs
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It is a well-known fact that a good preparation in the pre-departure stage can maximize the chances of a succesful foreign experience. But what is meant by a good preparation? And what are the expected results of such a preparation? This course focuses in internship and study abroad (pre-departure) preparation. Its aim is to prepare you for the personal, professional and academic challenges of living and working abroad. The course will address awareness and purpose in the acquisition of attitude, knowledge and skills related to international competencies.
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It is a well-known fact that a good preparation in the pre-departure stage can maximize the chances of a succesful foreign experience. But what is meant by a good preparation? And what are the expected results of such a preparation? This course focuses in internship and study abroad (pre-departure) preparation. Its aim is to prepare you for the personal, professional and academic challenges of living and working abroad. The course will address awareness and purpose in the acquisition of attitude, knowledge and skills related to international competencies.
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Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by differentmethods has not been studied yet. The objective of this study is to assess the intensity of the five basic tastes and fattiness of ten vegetables commonly consumed in the Netherlands prepared by different methods using the modified Spectrum method. Intensities of sweetness, sourness, bitterness, umami, saltiness and fattiness were assessed for ten vegetables (cauliflower, broccoli, leek, carrot, onion, red bell pepper, French beans, tomato, cucumber and iceberg lettuce) by a panel (n = 9) trained in a modified Spectrum method. Each vegetable was assessed prepared by different methods (raw, cooked, mashed and as a cold pressed juice). Spectrum based reference solutions were available with fixed reference points at 13.3 mm (R1), 33.3mm(R2) and 66.7mm(R3) for each tastemodality on a 100mmline scale. For saltiness, R1 and R3 differed (16.7 mm and 56.7 mm). Mean intensities of all taste modalities and fattiness for all vegetables were mostly below R1 (13.3 mm). Significant differences (p b 0.05) within vegetables between preparation methods were found. Sweetness was the most intensive taste, followed by sourness, bitterness, fattiness, umami and saltiness.In conclusion, all ten vegetables prepared by different methods showed low mean intensities of all taste modalities and fattiness. Preparation method affected taste and fattiness intensity and the effect differed by vegetable type.
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Training-induced adaptations in muscle morphology, including their magnitude and individual variation, remain relatively unknown in elite athletes. We reported changes in rowing performance and muscle morphology during the general and competitive preparation phases in elite rowers. Nineteen female rowers completed 8 weeks of general preparation, including concurrent endurance and high-load resistance training (HLRT). Seven rowers were monitored during a subsequent 16 weeks of competitive preparation, including concurrent endurance and resistance training with additional plyometric loading (APL). Vastus lateralis muscle volume, physiological cross-sectional area (PCSA), fascicle length, and pennation angle were measured using 3D ultrasonography. Rowing ergometer power output was measured as mean power in the final 4 minutes of an incremental test. Rowing ergometer power output improved during general preparation [+2 ± 2%, effect size (ES) = 0.22, P = 0.004], while fascicle length decreased (−5 ± 8%, ES = −0.47, P = 0.020). Rowing power output further improved during competitive preparation (+5 ± 3%, ES = 0.52, P = 0.010). Here, morphological adaptations were not significant, but demonstrated large ESs for fascicle length (+13 ± 19%, ES = 0.93), medium for pennation angle (−9 ± 15%, ES = −0.71), and small for muscle volume (+8 ± 13%, ES = 0.32). Importantly, rowers showed large individual differences in their training-induced muscle adaptations. In conclusion, vastus lateralis muscles of elite female athletes are highly adaptive to specific training stimuli, and adaptations largely differ between individual athletes. Therefore, coaches are encouraged to closely monitor their athletes' individual (muscle) adaptations to better evaluate the effectiveness of their training programs and finetune them to the athlete's individual needs.
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This study (re)tests the relationship between planning and transfer success. Previous studies show that planning increases satisfaction, but find no or only weak relations to transfer effectiveness. 76 Dutch SME business owners, who succeeded in the transfer, were surveyed. To improve on previous studies reliable scales were constructed and results were tested for common method bias, social desirable answering and nonresponse. Multi regression analyses indicate that planning and preparation does relate to satisfaction but has no relation with performance. To predict effectiveness of SME transfers both the market and entrepreneurial abilities of the buyer seem more appealing.
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The present invention relates to a novel process for the preparation of low molecular weight aromatic compounds such as benzene, toluene, and xylenes (BTX) from plastics. Provided is a thermo-catalytic pyrolysis process for the preparation of aromatic compounds from a feed stream comprising plastic, comprising the steps of: a) subjecting a feed stream comprising a plastic to a pyrolysis treatment at a pyrolysis temperature in the range of 600-1000°C to produce pyrolysis vapors; b) optionally cooling the pyrolysis vapors to a temperature that is below the pyrolysis temperature; c) contacting the vaporous phase with an aromatization catalyst at an aromatization temperature in the range of 450 - 700 °C, which aromatization temperature is at least 50°C lower than the pyrolysis temperature, in a catalytic conversion step to yield a conversion product comprising aromatic compounds; and d) optionally recovering the aromatic compounds from the conversion product.
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The anthocyanin composition of five purple leaves cultivars of Ocimum basilicum L. was investigated by reversed-phase HPLC with mass-spectrometric detection by ESI mode with ion partial fragmentation as well as preparation of dried differently colored forms of anthocyanins encapsulated into maltodextrinmatrix. Analysis of the mass spectra revealed that according to the chromatographic profile the set of basil cultivar anthocyanins under investigation may be divided into two groups with the common feature being ahigh level of acylation with (mainly) p-coumaric, ferulic and malonic acids of the same base: cyanidin-3-dihexoside-5-hexoside. The presence of acylation with substituted cinnamic acids permits us to obtain solutions not only with a red color (the property of the flavylium form) but also with blue shades of coloration due to quinonoid and negatively charged quinonoid forms. All forms except that of flavylium are not stable in solution but stable enough to prepare dried encapsulated forms by lyophilization. Although the loss of anthocyaninswith drying is not negligible, the final product is characterized with high stability for storage in a refrigerator.
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