Assessing students' conceptual understanding using an online three‐tier diagnostic test

When solving a mathematical problem, students who do not have sufficient conceptual understanding may perform poorly and exhibit misconceptions. This study was aimed to examine students' conceptual understanding and significant misconceptions when solving number sense‐related problems. An online three‐tier diagnostic test was administered to 125 fifth‐grade students with varied socio‐economic backgrounds in Hong Kong. Only 14.40% of the students exhibited high performance with high confidence, indicating that these students had a profound conceptual understanding of number sense. In addition, the majority of the students (66.40%) did not demonstrate number sense; these students exhibited several significant misconceptions and could solve the questions only by using a rule‐based method or guessing. Accordingly, most students performed unsatisfactorily on number sense‐related problems. This study is imperative in identifying early predictors and provides information for further compatible interventions in the teaching and learning of number sense in Hong Kong in particular and worldwide in general.     

某矿快速掘进最优炮孔间距的选择

山西某矿5308底抽巷在掘进过程中速度慢、效率低，直接影响工作面的瓦斯抽采，为了改善上述情形，对炮孔间距进行研究。通过使用ANSYS软件对不同炮孔间距下快速掘进效果的模拟分析，并经现场验证，得出了适应该矿的最佳炮孔间距。结果表明：炮孔间距为500 mm时，爆破产生裂隙发育范围和岩石损伤区域都最大，快速掘进的效果最好。     

Quantitative UPLC‐MS/MS analysis of chlorogenic acid derivatives in antioxidant fractionates from dandelion (Taraxacum officinale) root

While qualitative studies have identified chlorogenic acids in antioxidant extracts, particularly ethyl acetate‐derived extracts, of Taraxacum officinale, quantitative analysis of these phenolic compounds remains largely unreported for this species. In this study, bioactivity‐guided fractionation of an antioxidant crude ethyl acetate extract (DPPH = 295.481 ± 0.955 mg TE g^?1 extract) from T. officinale root resulted in a number of reverse‐phase fractions that demonstrated high antioxidant activity (DPPH = 1058.733–1312.136 mg TE g^?1 extract), stronger than that of the synthetic antioxidant Trolox^®. UPLC‐MS/MS screening of these fractions for the presence of selected mono‐ and di‐caffeoylquinic acids revealed large quantities of 1,5‐dicaffeoylquinic acid present in several fractions (853.052–907.324 μg mg^?1), respectively. Due to the antioxidant potency and high levels of 1,5‐dicaffeoylquinic acid observed in these fractions, it was concluded that specifically this chlorogenic acid derivative is a major contributor to the antioxidant efficacy of dandelion root.     

A Stimulation Method to Assess the Contractile Status of the Lumbar Extensors in a Seated Posture

The purpose of present study was to develop and evaluate methods to assess stimulation responses of the lumbar extensors, as part of a longer‐term goal of detecting fatigue during prolonged sitting. Three stimulation frequencies (2, 5, and 8 Hz) were tested in separate stages, which include 3 stimulation trains and 4 sampling blocks. Repeated measures analyses of variance were used to determine whether any significant differences in mean stimulation responses occurred with respect to stimulation frequency, sampling block, and stimulation train. Reliability of measured stimulation responses was assessed within and between sampling blocks using intraclass correlation coefficients. Stimulation frequencies significantly affected the stimulation responses and time‐to‐potentiation differed between the 3 stimulation frequencies; it was highest for 2 Hz stimulation. All 3 stimulation frequencies resulted in excellent reliability within and between sampling blocks. Use of the current protocol at 2 Hz is recommended as appropriate to measure the lumbar extensors status during prolonged sitting.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.