Unreliable numbers: error and harm induced by bad design can be reduced by better design

Number entry is a ubiquitous activity and is often performed in safety- and mission-critical procedures, such as healthcare, science, finance, aviation and in many other areas. We show that Monte Carlo methods can quickly and easily compare the reliability of different number entry systems. A surprising finding is that many common, widely used systems are defective, and induce unnecessary human error. We show that Monte Carlo methods enable designers to explore the implications of normal and unexpected operator behaviour, and to design systems to be more resilient to use error. We demonstrate novel designs with improved resilience, implying that the common problems identified and the errors they induce are avoidable.     

Correlation between in vitro and in vivo parameters of commercial paracetamol tablets

Three leading and competitive commercial products of paracetamol tablets coded as brands A, B and C (A, being the innovator product) in the country were evaluated for their in vitro properties and in vivo comparative bioavailability. The studies included chemical equivalence, hardness, disintegration time, dissolution rate and systemic availability among eight healthy volunteers. The disintegration times were 2.1 min for brand A, 5.7 min for brand B and 36.2 min for brand C. The dissolution rate (T70) were 33.0 min, 74.5 min and 56.5 min for brands A, B and C, respectively. While brand A passed all the in vitro tests as specified in the official monograph, brand B failed only the dissolution rate test and brand C failed both the disintegration and dissolution tests. These significant differences observed among the products after in vitro tests were not reflected in the in vivo availability. While the absorption rate (indicated by tmax) of brand C was significantly faster (i.e. shorter) than those of Brands A and B, the extent of absorption (indicated by AUC) was comparable among the three brands. The relative bioavailabilities (with respect to brand A) were 92 and 91% for brands B and C, respectively indicating that the products were bioequivalent. Comparison of the in vitro and in vivo data suggest that the systemic absorption of paracetamol may not be dissolution--rate limited and that using in vitro dissolution rate studies alone to establish bioequivalency of paracetamol tablets should be done with caution.     

Photoelastic analysis of practical mode I fracture test specimens

A photoelastic technique for the evaluation of the isochromatic fringe patterns of practical Mode I fracture test specimen is presented.The new procedure uncouples the expressions for the stress intensity factor $\text{K}$ and the non-singular stress term $\text{A}$ from the governing maximum shear expression by employing a line perpendicular to the crack-tip in a photoelastic specimen, (this line intersects the isochromatic fringes at the locus of points $\text{r}{}_{\mathrm{i}}$, $\text{θ}{}_{\mathrm{i}}\text{= π/2}$, $\text{i = 1,2,…, n}$, where $\text{n}$ is the maximum analizable fringe) in developing the least-squares technique employed in this research.The least-squares expressions developed required no assumption of initial values for the stress intensity factor $\text{K}$ and the non-singular stress term $\text{A}$. The accuracy of the approach is then demonstrated by obtaining the $\text{K}$ and $\text{A}$ values of some practical Mode I specimens under applied uniaxial and biaxial stresses.     

Modelling of mechanical properties of five maize varieties at critical processing conditions in the production of fermented slurry-ogi

This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked at 28 ^ºC and average hot soaking at 65^ºC, respectively, for 96 h at 12-h interval. Selected mechanical properties were evaluated based on a 5 × 2 × 9 factorial design (varieties× soaking methods× soaking periods). Force (FB) and energy required to break (EB) maize grains decreased significantly (p < 0.05) up to the 12th hour. The EB reduced from 873.3 to 70.0 N mm and from 873.3 to 77.8 N mm for variety E9W at soaking conditions of 28^ºC and 65^ºC, respectively. Similar trends were observed for other maize varieties. Modulus of elasticity and resilience decreased significantly (p < 0.05) with increase in soaking period and moisture content. The EB to break maize grains was directly proportional to the product of Young’s modulus and area (E_m A^1.5), the FB and area (F_m A°^.5) and force required to break and geometric mean diameter (F D_g²) of maize grains with a high R² (0.9610.999). This study suggested that the duration of soaking between 12 and 24 h should be enough to significantly (p > 0.05) reduce the hardness, force, and energy required to break whole maize grains in the production of this fermented product and relevant for predicting minimum required energy for a large-scale operation.     

Studies on castor seed shell as a sorbent in basic dye contaminated wastewater remediation

The potentialities of castor seed shell (CSS), a waste agricultural by-product, in the remediation of water, contaminated with Methylene Blue (MB), a basic dye, were investigated in the present study. The CSS was ground and washed, thoroughly, to remove any water extractable constituents. The dried CSS was reground, sieved and used in series of agitated batch adsorption experiments. The experiments were conducted to assess the effect of two process variables i.e. initial MB concentration and CSS dosage on the sorption process. The equilibrium sorption isotherm was studied using the two widely used isotherm models (i.e. Freundlich and Langmuir isotherm models). The results from the isotherm studies showed that the process of sorption of MB occurred on a heterogeneous surface of the CSS. The sorption capacity of the CSS, as obtained from the Langmuir plot was 158 mg/g. The mass transfer property of the sorption process was studied using Lagergren pseudo-first-order and chemisorptions pseudo-secondorder kinetic models. The sorption process obeyed the pseudo-second-order kinetic model more than the pseudo-first order; hence the mechanism of the sorption process was analysed further using this kinetic model. The application of the intraparticle diffusion model to determine the rate limiting step showed that intraparticle diffusion is not the singular rate limiting step in the sorption of MB onto CSS. The role of chemisorptions in the mechanism of sorption was established by an empirical relationship between the pseudo-second-order rate constant, K, and the initial MB concentration. The results of this relationship showed that pseudo-second-order chemisorptions are important in the sorption process.     

Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels

Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated. Mushroom were soaked in four preservatives at two concentrations for 10 mins, packaged, stored at 4 °C for 30 days and analysed at intervals for their microbial population, colour, firmness and weight loss. Sodium benzoate (0.05%, 0.1%) lost its preservative effect on all the micro‐organisms enumerated after 3 days, and samples treated with 0.1% potassium sorbate had the lowest microbial load at the end of the storage period. Change in colour of the potassium sorbate (0.1%)‐treated sample was lower than and significantly different from the citric acid (2%, 4%)‐treated samples. The values of the firmness of the 4% citric acid preserved mushroom were significantly different (P ≤ 0.05) from other samples throughout the storage period. There was a significant negative correlation (r = ?0.807, P < 0.01) between the firmness and weight loss of the preserved mushroom. Potassium sorbate (0.1%) and citric acid (4%) extended the shelf life of mushroom for 24 days.