Exploring adoption of augmented reality smart glasses: Applications in the medical industry

This study explores the use of augmented reality smart glasses (ARSGs) by physicians and their adoption of these products in the Turkish medical industry. Google Glass was used as a demonstrative example for the introduction of ARSGs. We proposed an exploratory model based on the technology acceptance model by Davis. Exogenous factors in the model were defined by performing semi-structured in-depth interviews, along with the use of an expert panel in addition to the technology adoption literature. The framework was tested by means of a field study, data was collected via an Internet survey, and path analysis was used. The results indicate that there were a number of factors to be considered in order to understand ARSG adoption by physicians. Usefulness was influenced by ease of use, compatibility, ease of reminding, and speech recognition, while ease of use was affected by ease of learning, ease of medical education, external influence, and privacy. Privacy was the only negative factor that reduced the perceived ease of use, and was found to indirectly create a negative attitude. Compatibility emerged as the most significant external factor for usefulness. Developers of ARSGs should pay attention to healthcare-specific requirements for improved utilization and more extensive adoption of ARSGs in healthcare settings. In particular, they should focus on how to increase the compatibility of ARSGs. Further research needs to be conducted to explain the adoption intention of physicians.     

Photocurrent analysis of AgIn<Subscript>5</Subscript>S<Subscript>8</Subscript> crystal

The photocurrent (PC) spectrum of AgIn₅S₈ crystal consists of a single peak, which provides to determine the bandgap energy by applying the Moss rule. The temperature dependence of the bandgap energy was also calculated. The PC dramatically increased by pre-illumination with light having wavelength corresponding to the bandgap of AgIn₅S₈. The temperature-dependent PC of the sample was measured at different temperatures from 80 to 300 K and the PC spectrum consisted a single broad peak. Thermal quenching of the PC was observed to start at ～105 K and the PC completely quenched at ～180 K. The quenching mechanism was discussed in terms of the two-centre model. The height of the PC peak rised linearly with applied voltage up to 5.0 V under constant intensity of light. Similarly, the dark current–voltage characteristics consisted of a single region dominating an ohmic behaviour, and no space charge limited region was apparent at various temperatures up to 20 V.     

USE of UNIFAC IN the PREDICTION of WATER ACTIVITY VALUES of AQUEOUS POLYOL SOLUTIONS

The water activity (a_w) values of two commonly used aqueous polyoi solutions (xylitol and sorbitol) in the confectionery industry were estimated at 25C by using the UNIFAC (universal functional group activity coefficient) model in the a_w range 0.50–0.99. the comparison between the experimental and estimated a_w values at the high a_w region (a_w> 0.96) revealed very good agreement. However, the predicted values by the UNIFAC model did not fit well to the experimental data at a_w < 0.96, indicating that the UNIFA C method needed to be modified. the agreement between the experimental and predicted values was considerably improved at a_w < 0.96 when the modtfled UNIFAC model was used.     

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

In this study, seven different ice cream samples were produced using sucrose, high fructose corn syrup (HFCS), glucose syrup (GS), honey, sucrose  +  GS, sucrose  +  HFCS and sucrose  +  honey mixtures (1/1). The ice cream samples containing only sucrose were used as control.
The acidity values of the samples with sucrose and GS were lower than those of the others. The viscosity value of the sample containing honey and stored for 15 days was the lowest. When honey together with sucrose (1/1) was added to the ice cream mixture, the viscosity increased. On the other hand, using honey increased the fat destabilization value. The overrun ratio of the sample with sucrose was the highest. The lowest melting ratio was determined in samples containing GS at the beginning of storage period. The melting ratios of the ice creams slightly increased during 15 days of the storage. The highest glucose and fructose amounts were observed in the samples made with honey. Panellists preferred the ice cream samples with sucrose  +  GS compared to control and the other samples.

PRACTICAL APPLICATIONS

Due to increasing consumer demands for low calorie foods, products made with alternative sweeteners have became more popular recently. Changing attitudes in sucrose consumption have heightened because of its causing effect to diabetes and obesity. Therefore there is a need for evaluating the alternative sweeteners. Although there were many studies about ice cream in the literature, there are few studies on using different sugars in ice cream production.     

Technological characterization of the natural lactic acid bacteria of artisanal Turkish White Pickled cheese

The aim of this study was to characterize the lactic acid bacteria (LAB) isolated from White Pickled cheeses produced with traditional methods; and to improve the quality of cheesemaking with a selection of bacterial cultures from artisanal White cheeses. LAB were isolated and identified from 30 White Pickled cheese samples collected from various cities in Turkey. Also, the numbers of several microbial groups (total aerobic mesophilic bacteria, LAB, enterococci, coliforms, moulds and yeasts) of cheese samples were enumerated. Lactobacilli, lactococci and enterococci were the most abundant microbial groups. The numbers of Enterococcus and Lactobacillus isolates were higher than those of the other LAB. Enterococcus faecalis (24.43%), Enterococcus faecium (17.61%) and Lactobacillus fermentum (19.88%) isolates were the most frequently isolated species. Lactococcus strains showed the highest acidifying activity, followed by Enterococcus and Lactobacillus strains. Proteolytic activity of Enterococcus faecalis strains was higher than that of the other enterococci species, except Enterococcus avium strains. Within lactobacilli strains, the highest mean proteolytic activity was that of Lactobacillus bifermentans, Lactobacillus brevis and Lactobacillus casei strains.     

Quality of life is not related with liver disease severity but with anemia, malnutrition, and depression in HCV-infected hemodialysis patients

Hepatitis C virus (HCV) infection may deteriorate quality of life. The relationship between HCV infection and quality of life in hemodialysis (HD) patients is unknown. The demographic characteristics, comorbidities, biochemical parameters, and Malnutrition-Inflammation Score (MIS) were recorded. Child-Pugh classification, Beck Depression Inventory, and SF-36 were performed. Liver histopathology was examined. Thirty-two patients (21 Child-Pugh-A, 11 Child-Pugh-B) were included. There was high-grade portal necroinflammatory activity in 14, high-grade lobular necroinflammatory activity in 26, and hepatic fibrosis in 19 patients. Three patients had cirrhosis. Patients with a high stage of liver fibrosis had lower social functioning scores than patient with a low stage of fibrosis (P= 0.011). The only correlation was between aspartate aminotransferase and the physical function subscale (r=−0.395, P= 0.025). None of the SF-36 scores differed between Child-Pugh A and B patients. Instead, most of the SF-36 subscale and summary scores were related with hemoglobin, albumin, MIS and Beck Depression Score. Quality of life in HCV-infected HD patients was independent of liver disease severity anchors, but was correlated with anemia, malnutrition, and depression.