Keyboard design through physiological strain measurements

The physiologically tolerable range of positions for the joints of the upper extremities have been investigated for typing tasks by recording the myoelectric activities of the involved muscles. For long-term typing tasks a split keyboard is recommended allocating a key field to each hand. The fields should be rotated against each other in the horizontal plane and inclined laterally.     

Odour emission ability (OEA) and its application in assessing odour removal efficiency

Odourous emissions from sewer networks and wastewater treatment plants (WWTPs) can significantly impact a local population. Sampling techniques such as wind tunnels and flux hood chambers are traditionally used to collect area source samples for subsequent quantification of odour emission rates using dilution olfactometry, however these methods are unsuitable for assessing liquid samples from point sources due to the large liquid volumes required. To overcome this limitation, a gas phase sample preparation method was developed for assessing the total Odour Emission Ability (OEA) from a liquid sample. The method was validated using two volatile organic sulphur compounds (VOSCs), dimethyl-trisulphide (DMTS) and bismethylthiomethane (BMTM) that are frequently detected from sewers and WWTPs and are relatively stable compared with common VOSCs like mercaptan or methyl mercaptan. The recovery rates of DMTS and BMTM were quantified by injecting a known volume of a standard liquid sample into Tedlar bags using a static injection and a dynamic injection methodology. It was confirmed that both dynamic and static injection methods at ambient condition achieved high recovery rates with no need to consider increasing evaporation by elevating the temperature. This method can also be used to assess odour removal effectiveness of liquids by comparing the OEA before and after the treatment tests. Two application examples were presented.     

Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork

The decrease in toughness of M. longissimus dorsi with storage time at 1°C was effectively described by an exponential decay equation. The average rate constant for beef, veal and rabbit was 0·17 whilst that for lamb was 0·21 and that for pork, 0·40 days(-1). However, the rate constants were not significantly different due to variations both within muscles and between animals. On average, 50% of the tenderising occurred in 2 days for pork and in 4·2 days for beef, veal and rabbit, and 80% in 4·9 and 9·5 days, respectively. At the completion of tenderising, beef and rabbit were the toughest and pork the most tender, whilst the greatest tenderising occurred in beef and lamb.