Enhanced incorporation of n−3 fatty acids from fish compared with fish oils

This work was undertaken to study the impact of the source of n−3 FA on their incorporation in serum, on blood lipid composition, and on cellular activation. A clinical trial comprising 71 volunteers, divided into five groups, was performed. Three groups were given 400 g smoked salmon (n=14), cooked salmon (n=15), or cooked cod (n=13) per week for 8 wk. A fourth group was given 15 mL/d of cod liver oil (CLO) (n=15), and a fifth group served as control (n=14) without supplementation. The serum content of EPA and DHA before and after intervention revealed a higher rise in EPA and DHA in the cooked salmon group (129% rise in EPA and 45% rise in DHA) as compared with CLO (106 and 25%, respectively) despite an intake of EPA and DHA in the CLO group of 3.0 g/d compared with 1.2 g/d in the cooked salmon group. No significant changes were observed in blood lipids, fibrinogen, fibrinolysis, or lipopolysaccharide (LPS)-induced tissue factor (TF) activity, tumor necrosis factor-α (TNFα), interleukin-8 (IL-8), leukotriene B₄ (LTB₄), and thromboxane B₂ (TxB₂) in whole blood. EPA and DHA were negatively correlated with LPS-induced TNFα, IL-8, LTB₄, TxB₂, and TF in whole blood. In conclusion, fish consumption is more effective in increasing serum EPA and DHA than supplementing the diet with fish oil. Since the n−3 FA are predominantly in TAG in fish as well as CLO, it is suggested that the larger uptake from fish than CLO is due to differences in physiochemical structure of the lipids.     

基准声学温度计的研究进展

热力学温度是一切温度测量(包括国际实用温标)的基准,是国际上公认的最基本的温度.声学温度计是测量中低温区热力学温度精度最高的方法之一,也是定容理想气体温度计最有效的替代方法之一.综述了声学温度计测量热力学温度的研究进展,分析了目前建立声学温度计的最主要方法-球共鸣声学法的测量原理及其进展,并对声学温度计的未来发展进行了展望.     

Dimensions of teacher self-efficacy and relations with strain factors, perceived collective teacher efficacy, and teacher burnout.

In this study, the authors developed and factor analyzed the Norwegian Teacher Self-Efficacy Scale. They also examined relations among teacher self-efficacy, perceived collective teacher efficacy, external control (teachers' general beliefs about limitations to what can be achieved through education), strain factors, and teacher burnout. Participants were 244 elementary and middle school teachers. The analysis supported the conceptualization of teacher self-efficacy as a multidimensional construct. They found strong support for 6 separate but correlated dimensions of teacher self-efficacy, which were included in the following subscales: Instruction, Adapting Education to Individual Students' Needs, Motivating Students, Keeping Discipline, Cooperating With Colleagues and Parents, and Coping With Changes and Challenges. They also found support for a strong 2nd-order self-efficacy factor underlying the 6 dimensions. Teacher self-efficacy was conceptually distinguished from perceived collective teacher efficacy and external control. Teacher self-efficacy was strongly related to collective teacher efficacy and teacher burnout. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The effect of office concepts on worker health and performance: a systematic review of the literature

Conventional and innovative office concepts can be described according to three dimensions: (1) the office location (e.g. telework office versus conventional office); (2) the office lay-out (e.g. open lay-out versus cellular office); and (3) the office use (e.g. fixed versus shared workplaces). This review examined how these three office dimensions affect the office worker's job demands, job resources, short- and long-term reactions. Using search terms related to the office concept (dimensions), a systematic literature search starting from 1972 was conducted in seven databases. Subsequently, based on the quality of the studies and the consistency of the findings, the level of evidence for the observed findings was assessed. Out of 1091 hits 49 relevant studies were identified. Results provide strong evidence that working in open workplaces reduces privacy and job satisfaction. Limited evidence is available that working in open workplaces intensifies cognitive workload and worsens interpersonal relations; close distance between workstations intensifies cognitive workload and reduces privacy; and desk-sharing improves communication. Due to a lack of studies no evidence was obtained for an effect of the three office dimensions on long-term reactions. The results suggest that ergonomists involved in office innovation could play a meaningful role in safeguarding the worker's job demands, job resources and well-being. Attention should be paid, in particular, to effects of workplace openness by providing acoustic and visual protection.     

Application of the finite element method to machinery

The finite element method has given the designer of machinery components and structures a new tool for analysis of stresses, temperatures and dynamic vibrations.In the following some applications of the tool to different problems within this field are shown (by some examples), using the SESAM-69 complex.Three-dimensional solids as well as three-dimensional plate and bar structures are treated, and the results are compared to analytical or experimental solutions where such are known.These examples should verify the FEM as very attractive to the modem machinery-designer.     

Perceived and actual change in job satisfaction.

Analysis of identified questionnaire data collected from 196 office employees at the start and end of a 6-mo period showed that change in overall job satisfaction as perceived at the end was a very poor, though statistically significant, proxy measure of change as computed from initial and terminal reports on levels of satisfaction. Perceived change in job satisfaction had zero regression on initial satisfaction but regressed very significantly on terminal satisfaction and on change in 14 job aspects as perceived at the end of the period. The findings cast serious doubts on the usefulness of the quasilongitudinal design in studies of the impact of technological and organizational changes upon job satisfaction. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

思南公馆David Laris概念餐厅

精选理由Dariel & Arfeuillere—A Lime 388 Company在上海宣布四个新的餐饮概念室内设计项目的完工:思南公馆David Laris概念餐厅。     

Reduction of verotoxigenic Escherichia coli in production of fermented sausages

After a number of foodborne outbreaks of verotoxigenic Escherichia coli involving fermented sausages, some countries have imposed regulations on sausage production. For example, the US Food Safety and Inspection Service requires a 5 log(10) reduction of E. coli in fermented products. Such regulations have led to a number of studies on the inactivation of E. coli in fermented sausages by changing processing and post-processing conditions. Several factors influence the survival of E. coli such as pre-treatment of the meat, amount of NaCl, nitrite and lactic acid, water activity, pH, choice of starter cultures and addition of antimicrobial compounds. Also process variables like fermentation temperature and storage time play important roles. Though a large variety of different production processes of sausages exist, generally the reduction of E. coli caused by production is in the range 1-2 log(10). In many cases this may not be enough to ensure microbial food safety. By optimising ingredients and process parameters it is possible to increase E. coli reduction to some extent, but in some cases still other post process treatments may be required. Such treatments may be storage at ambient temperatures, specific heat treatments, high pressure processing or irradiation. HACCP analyses have identified the quality of the raw materials, low temperature in the batter when preparing the sausages and a rapid pH drop during fermentation as critical control points in sausage production. This review summarises the literature on the reduction verotoxigenic E. coli in production of fermented sausages.