Industrial accidents are produced by social relations of work: a sociological theory of industrial accidents

Industrial accidents are produced by social relations work. This sociological explanation of accidents differs from the hypotheses on which the majority of modern safety practices are based, which reduce accident causes to unsafe acts and unsafe conditions. Accidents are seen as produced at each of three levels of social relations of work (rewards, command and organisation), and also non-socially at the individual-member level. The resulting hypotheses were tested using data collected according to a semi-experimental design in seven plants in which shift (day/night), shift type (rotating/fixed), technological type and management styles were the factors controlled for. Because of the design, machines, materials and, in most cases, workers were the same across shifts and social relations varied. The sociological theory proved capable of explaining most of the variation in inter-shift differences in accident rates, and, when tested statistically, appeared to have greater explanatory power than competing hypotheses. It is concluded that accidents can be prevented by workers who exercise auto-control at all levels and by management which, in the absence of worker orientations favourable to auto-control, engages in safety management as defined sociologically. A practical consequence for ergonomics is that when plant, equipment and processes are to be modified, an attempt to understand their interaction with the social relations of work should be made. A theoretical consequence is that sociological insights should be incorporated into the perspective of the ergonomics discipline.     

Use of sesame stalk biomass for the removal of Ni(II) and Zn(II) from aqueous solutions

In this study an agricultural residue, sesame stalk, was evaluated for the removal of Ni(II) and Zn(II) metal ions from aqueous solutions. Biosorption studies were carried out at different pH, biosorbent dosage, initial metal ion concentrations, contact time, and solution temperature to determine the optimum conditions. The experimental data were modeled by Langmuir, Freundlich, Dubinin-Radushkevich (D-R) and Temkin isotherm models. Langmuir model resulted in the best fit of the biosorption data. The pseudo-first-order and pseudo-second-order kinetic models were used to describe the kinetic data and to evaluate rate constants. The best correlation was provided by the second-order kinetic model. The thermodynamic parameters such as ΔG°, ΔH° and ΔS° were calculated for predicting the nature of adsorption. The experimental results showed that sesame stalk can be used as an effective and low-cost biosorbent precursor for the removal of heavy metal ions from aqueous solutions.     

Nanotip electron gun for the scanning electron microscope

Experimental nanotips have shown significant improvement in the resolution performance of a cold field emission scanning electron microscope (SEM). Nanotip electron sources are very sharp electron emitter tips used as a replacement for the conventional tungsten field emission (FE) electron sources. Nanotips offer higher brightness and smaller electron source size. An electron microscope equipped with a nanotip electron gun can provide images with higher spatial resolution and with better signal-to-noise ratio. This could present a considerable advantage over the current SEM electron gun technology if the tips are sufficiently long-lasting and stable for practical use. In this study, an older field-emission critical dimension (CD) SEM was used as an experimental test platform. Substitution of tungsten nanotips for the regular cathodes required modification of the electron gun circuitry and preparation of nanotips that properly fit the electron gun assembly. In addition, this work contains the results of the modeling and theoretical calculation of the electron gun performance for regular and nanotips, the preparation of the SEM including the design and assembly of a measuring system for essential instrument parameters, design and modification of the electron gun control electronics, development of a procedure for tip exchange, and tests of regular emitter, sharp emitter and nanotips. Nanotip fabrication and characterization procedures were also developed. Using a "sharp" tip as an intermediate to the nanotip clearly demonstrated an improvement in the performance of the test SEM. This and the results of the theoretical assessment gave support for the installation of the nanotips as the next step and pointed to potentially even better performance. Images taken with experimental nanotips showed a minimum two-fold improvement in resolution performance than the specification of the test SEM. The stability of the nanotip electron gun was excellent; the tip stayed useful for high-resolution imaging for several hours during many days of tests. The tip lifetime was found to be several months in light use. This paper summarizes the current state of the work and points to future possibilities that will open when electron guns can be designed to take full advantage of the nanotip electron emitters.     

Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances

The objectives of this study were to investigate the variability among Listeria monocytogenes strains in response to high-pressure processing, identify the most resistant strain as a potential target of pressure processing, and compare the inactivation kinetics of pressure-resistant and pressure-sensitive strains under a wide range (350 to 800 MPa) of pressure treatments. The pressure resistance of Listeria innocua and nine strains of L. monocytogenes was compared at 400 or 500 MPa and 30 degrees C. Significant variability among strains was observed. The decrease in log CFU/ml during the pressure treatment was from 1.4 to 4.3 at 400 MPa and from 3.9 to >8 at 500 MPa. L. monocytogenes OSY-8578 exhibited the greatest pressure resistance, Scott A showed the greatest pressure sensitivity, and L. innocua had intermediate resistance. On the basis of these findings, L. monocytogenes OSY-8578 is a potential target strain for high-pressure processing efficacy studies. The death kinetics of L. monocytogenes Scott A and OSY-8578 were investigated at 350 and 800 MPa. Survivors at 350 MPa were enumerated by direct plating, and survivors at 800 MPa were enumerated by the most-probable-number technique. Both pressure-resistant and pressure-sensitive strains exhibited non-first-order death behavior, and excessive pressure treatment did not eliminate the tailing phenomenon.     

Redox chemistry of gold(i) phosphine thiolates: sulfur-based oxidation

The redox chemistry of mononuclear and dinuclear gold(I) phosphine arylthiolate complexes was recently investigated by using electrochemical, chemical, and photochemical techniques. We now report the redox chemistry of dinuclear gold(I) phosphine complexes containing aliphatic dithiolate ligands. These molecules differ from previously studied gold(I) phosphine thiolate complexes in that they are cyclic and contain aliphatic thiolates. Cyclic voltammetry experiments of Au(2) (LL)(pdt) [pdt = propanedithiol; LL = 1,2-bis(diphenylphosphino)-ethane (dppe), 1,3-bis(diphenylphosphino)propane (dppp), 1,4-bis(diphenylphosphino)butane (dppb), 1,5-bis(diphenylphosphino)pentane (dpppn)] in 0.1 M TBAH/CH(3)CN or CH(2)Cl(2) solutions at 50 to 500 mV/sec using glassy carbon or platinum electrodes, show two irreversible anodic processes at ca. +0.6 and +1.1 V (vs. SCE). Bulk electrolyses at +0.9 V and +1.4 V result in n values of 0.95 and 3.7, respectively. Chemical oxidation of Au(2)(dppp)(pdt) using one equivalent of Br(2) (2 oxidizing equivalents) yields 1,2-dithiolane and Au(2)(dppp)Br(2). The reactivity seen upon mild oxidation /= +1.3 V) is consistent with oxidation of gold(I) to gold(III). Structural and electrochemical differences between gold(I) aromatic and aliphatic thiolate oxidation processes are discussed.     

Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses

Forty-eight fresh hams and bellies were obtained from 24 market weight hogs (x = 94·5 kg) of which twelve were electrically stimulated (ES) by pulsing current immediately after exsanguination. The left side of each non-stimulated (NS) carcas was fabricated after conditioning for 3h post mortem at 17°C (NS hot-processed). The left sides of ES carcasses were fabricated 1 h pm. The right sides were fabricated following a 24 h cooler chill at 2°C (conventionally chilled: CP). Hams from ESCP carcasses had higher (P < 0·05) smokehouse yields than hams from NS carcasses. Hams that were hot-processed had higher smokehouse yields than the NSCP hams. Time of fabrication (1, 3 or 24h post mortem) did not affect smokehouse yields. Conventionally chilled bellies obtained from ES carcasses showed higher (P < 0·05) residual nitrite levels than those front electrically stimulated hot-processed (ESHP) carcasses. No differences were found for residual nitrite levels in the non-electrically stimulated sides. Panelists were unable to detect any sensory differences from the bacon strips. Sensory scores of ham slices were more juicy for non-stimulated hot-processed carcasses (NSHP) than those from ESHP carcasses. Panelists found the ham slices from NSCP carcasses to be more tender (P < 0·05) than those from electrically stimulated cold-processed (ESCP) carcasses. Results from this study clearly indicated that hot-processing of pork can provide hams and bellies that are acceptable for the production of cured hams and bacon of comparable quality and yield to those currently being produced under conventional processing methods.     

The relation of cool flames and auto-ignition phenomena to process safety at elevated pressure and temperature

The cool-flame phenomenon can occur in fuel-oxygen (air) mixtures within the flammable range and outside the flammable range, at fuel-rich compositions, at temperatures below the auto-ignition temperature (AIT). It is caused by chemical reactions occurring spontaneously at relatively low temperatures and is favoured by elevated pressure. The hazards that cool flames generate are described. These vary from spoiling a product specification through contamination and explosive decomposition of condensed peroxides to the appearance of unexpected normal (hot) flame (two-stage ignition).