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.     

矿用钻孔深度测量仪的设计

设计了一种以STM32F103微控制器为控制核心,基于24位高精度模数转换器的钻孔深度测量仪器。利用弹性波回波测距原理,通过测量出钻孔中钻杆的长度,实现钻孔深度的快速、无损、准确的测量,主要用于井下瓦斯抽放钻孔、探放水钻孔等煤矿通防工作的施工验收。仪器小巧轻便,操作简单,单人即可完成测量工作,节约下井的人力物力,提高生产效率,最长测量长度可达250米,误差不超过1米。     

Optimization of Pathogen Capture in Flowing Fluids with Magnetic Nanoparticles

Magnetic nanoparticles have been employed to capture pathogens for many biological applications; however, optimal particle sizes have been determined empirically in specific capturing protocols. Here, a theoretical model that simulates capture of bacteria is described and used to calculate bacterial collision frequencies and magnetophoretic properties for a range of particle sizes. The model predicts that particles with a diameter of 460 nm should produce optimal separation of bacteria in buffer flowing at 1 L h⁻¹. Validating the predictive power of the model, Staphylococcus aureus is separated from buffer and blood flowing through magnetic capture devices using six different sizes of magnetic particles. Experimental magnetic separation in buffer conditions confirms that particles with a diameter closest to the predicted optimal particle size provide the most effective capture. Modeling the capturing process in plasma and blood by introducing empirical constants (c_e), which integrate the interfering effects of biological components on the binding kinetics of magnetic beads to bacteria, smaller beads with 50 nm diameters are predicted that exhibit maximum magnetic separation of bacteria from blood and experimentally validated this trend. The predictive power of the model suggests its utility for the future design of magnetic separation for diagnostic and therapeutic applications.