Total and individual glucosinolates were measured after different duration of steaming broccoli (Brassica oleracea L. var. italica). During steaming, the temperature profile, cell lysis and inactivation of myrosinase were assessed as well. Steaming resulted in high retention of total aliphatic and indolyl glucosinolates in the cooked product. Only after extensive steaming of broccoli (30 min) substantial losses of total indolyl glucosinolates of 55% and total aliphatic glucosinolates of 8.5% were observed. Steaming broccoli for more than 6 min result in complete inactivation of the hydrolytic enzyme myrosinase. However, steaming of broccoli for less than 6 min may result in a high intake of glucosinolates, in the presence of a residual active myrosinase, allowing the release of health-protective breakdown products of glucosinolates after consumption.
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Ship-source greenhouse gas (GHG) emissions could increase by up to 250% from 2012 levels by 2050 owing to increasing global freight volumes. Binding international legal agreements to regulate GHGs, however, are lacking as technical solutions remain expensive and crucial industrial support is absent. In 2003, IMO adopted Resolution A.963 (23) to regulate shipping CO2 emissions via technical, operational, and market-based routes. However, progress has been slow and uncertain; there is no concrete emission reduction target or definitive action plan. Yet, a full-fledged roadmap may not even emerge until 2023. In this policy analysis, we revisit the progress of technical, operational, and market-based routes and the associated controversies. We argue that 1) a performance-based index, though good-intentioned, has loopholes affecting meaningful CO2 emission reductions driven by technical advancements; 2) using slow steaming to cut energy consumption stands out among operational solutions thanks to its immediate and obvious results, but with the already slow speed in practice, this single source has limited emission reduction potential; 3) without a technology-savvy shipping industry, a market-based approach is essentially needed to address the environmental impact. To give shipping a 50:50 chance for contributing fairly and proportionately to keep global warming below 2°C, deep emission reductions should occur soon.
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Ambient intelligence technologies are a means to support ageing-in-place by monitoring clients in the home. In this study, monitoring is applied for the purpose of raising an alarm in an emergency situation, and thereby, providing an increased sense of safety and security. Apart from these technological solutions, there are numerous environmental interventions in the home environment that can support people to age-in-place. The aim of this study was to investigate the needs and motives, related to ageing-in-place, of the respondents receiving ambient intelligence technologies, and to investigate whether, and how, these technologies contributed to aspects of ageing-in-place. This paper presents the results of a qualitative study comprised of interviews and observations of technology and environmental interventions in the home environment among 18 community-dwelling older adults with a complex demand for care.
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Humidification is not a common procedure in many buildings in the Netherlands. An exception are buildings used for healthcare, especially hospitals. There, e.g. in operating theatres, relative humidity (RH) generally is controlled stringently at levels around 50%. From an energy point-of-view humidification is an energy-intensive activity. Currently, more than 10% of the total energy used in healthcare buildings is spent on humidification. The basis for an RH of around 50%, however, is not clear. Therefore, we pursued a scoping review to find evidence for specific RH thresholds in such facilities. In addition, an inventory was made of the current practice in the Netherlands. After analyzing the title and abstracts, the remaining references were read by two persons and scored on several topics. Guidelines and current practice were analyzed by referring to existing (inter)national guidelines and standards, and by contacting experts from Dutch hospitals through a survey and semi-structured interviews. Outcomes from the literature review were grouped into four different topics: 1) micro-organisms and viruses, 2) medical devices, 3) human physiology and 4) perception. No scientific evidence was found for the currently generally applied RH set-point of ~50%. Some studies suggest a minimum RH of 30% but the evidence is weak, with exception of medical devices if specifications require it. A lack of research that addresses more long-term exposure (a couple of days) and includes frail subjects, is noted. It was found that RH requirements are strictly followed in all hospitals consulted, some only focusing on the hot zones, but in many cases extended to the whole hospital. Steam humidification is mostly applied for hygienic reasons. but is quite energy-intensive. The conclusion t is that there is no solid evidence to support the RH-setpoints as currently applied in the Netherlands. It merely appears a code of practice. Therefore, there appears room for quick and significant energy savings, and CO2 emission reductions, when considering control at lower RH values or refraining from humidification at all, while still fulfilling the indoor environment requirements and not negatively influencing the health risk. This outcome can be applied directly in current practice with the available techniques.
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The privacy discourse sputtered out of steam. This has lead to the current stalemate: we know we're observed, traced and tracked, but pretend it's not happening or nothing to fret about. The question is not when the repressed will return but how? Hackers have been proclaiming that privacy has been dead for decades, that everything can and will be captured, stored and analyzed. And they were right. So, what's to be done?
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Objective: There are widespread shortages of personal protective equipment as a result of the COVID-19 pandemic. Reprocessing filtering facepiece particle (FFP)-type respirators may provide an alternative solution in keeping healthcare professionals safe. Design: Prospective, bench-to-bedside. Setting: A primary care-based study using FFP-2 respirators without exhalation valve (3M Aura 1862+ (20 samples), Maco Pharma ZZM002 (14 samples)), FFP-2 respirators with valve (3M Aura 9322+ (six samples) and San Huei 2920V (16 samples)) and valved FFP type 3 respirators (Safe Worker 1016 (10 samples)). Interventions: All masks were reprocessed using a medical autoclave (17 min at 121°C with 34 min total cycle time) and subsequently tested up to three times whether these respirators retained their integrity (seal check and pressure drop) and ability to filter small particles (0.3–5.0 µm) in the laboratory using a particle penetration test. Results: We tested 33 respirators and 66 samples for filter capacity. All FFP-2 respirators retained their shape, whereas half of the decontaminated FFP-3 respirators showed deformities and failed the seal check. The filtering capacity of the 3M Aura 1862 was best retained after one, two and three decontamination cycles (0.3 µm: 99.3%±0.3% (new) vs 97.0±1.3, 94.2±1.3% or 94.4±1.6; p<0.001). Of the other FFP-2 respirators, the San Huei 2920 V had 95.5%±0.7% at baseline vs 92.3%±1.7% vs 90.0±0.7 after one-time and two-time decontaminations, respectively (p<0.001). The tested FFP-3 respirator (Safe Worker 1016) had a filter capacity of 96.5%±0.7% at baseline and 60.3%±5.7% after one-time decontamination (p<0.001). Breathing and pressure resistance tests indicated no relevant pressure changes between respirators that were used once, twice or thrice. Conclusion: This small single-centre study shows that selected FFP-2 respirators may be reprocessed for use in primary care, as the tested masks retain their shape, ability to retain particles and breathing comfort after decontamination using a medical autoclave.
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Usually the whole is the sum of its parts (added linearly): someone is happy and travelling, so happy travelling. Someone walks across a motionless and stable bridge and thus moves forward. But when hundreds of people walk together, the bridge may start to wobble quite suddenly. Both systems - the pedestrian and the bridge - are coupled into one new pattern, in which the whole is more than the sum of its parts. Such discontinuous shifts can be observed everywhere: in horses, the shift from walk to trot to canter (3 patterns); from ice to water to steam. Psychological measures - IQ, emotional stability, planning skills are marginal at best. It is argued that our behaviour is often determined by such dynamic systems.
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Ladies and gentlemen, this is quality awareness. Like brushing your teeth, quality is a daily personal obligation.
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Webinar Get ready for smart technology part 1: https://youtu.be/h1HVsz2xGQs Webinar Get ready for smart technology part 2: https://youtu.be/vO11s_a8sm8 This webinar looks at both the merits, and dangers of smart technology from a psychological point of view. The combination of (smart) technology, and our non-evolved psychological basic structure, brings our entire existence and the entire planet into imbalance. Humanity is estimated to have existed for about 300,000 years. One of the most striking features is a slow propagation speed (long gestation period and usually only 1 child per litter). In addition, and unlike the other great apes, humans have little or no body hair and relatively little muscle strength. This results in a relatively small natural biotope; it should be warm enough for the "naked" monkey and there should be little or no natural predators. This is exactly why the predecessors of Homo Sapiens invented technology, with three basic techniques: 1. language (religion, signal, drawing, writing, logic, math and code) 2. lever/mechanics (spear, hammer, wheel, pulley, pistons) and 3. fire/energy (and water & steam power, magnetism , electricity, atomic power). By combining the 3 basic techniques, we have been able to colonize the whole world.
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A cappuccino is prepared by adding about 50 mL frothing, foaming milk to a cup of espresso. Whole milk is best for foaming and the ideal milk temperature when adding it to the espresso is 65 °C. The espresso itself may be warmer than that. During the heating the milk should not burn, as that would spoil the taste. The best way is to heat the milk slowly while stirring to froth the milk and create foam. But modern cappuccino machines in restaurants do not have time for slow heating. Could we heat the milk by just adding hot water? That’s the question we pose to our high school students first. How many mL of 90 °C hot water would be needed to heat 50 mL of milk from a refrigerator temperature (say 4 °C) to 65 °C? Assume that the specific heat of milk is the same as that of water. Students answer the question on a worksheet and practice their computation skills. The answer: 122 g. This would mean an unacceptable dilution of the milk, 2.5 mL of water for every mL of milk. What would the answer be if we use boiling hot water of 100 °C? Students calculate again, then the answer is 87 g, still an unacceptable dilution. What then? What if we use steam?
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