Exploration of the Timing of Introduction of Design Heuristic Cards to Early Design Brainstorming Sessions by Interdisciplinary Student Teams

2020 ◽  
Author(s):  
Abimelec Mercado Rivera ◽  
José E. Lugo
Keyword(s):  
Design Thinking ◽  
Idea Generation ◽  
Control Treatment ◽  
Early Design ◽  
Design Heuristics ◽  
Student Teams ◽  
Significant Difference ◽  
Experimental Treatments ◽  
The Individual ◽  
College Of Engineering

Abstract This research focuses on improving the outcome of idea generation sessions of interdisciplinary student teams working in the early design stages of a product or solution by measuring the effect of incorporating Design Heuristics Cards at different points of ideation sessions that adhere to the brainstorming guidelines. Using the design thinking methodology, an open-ended challenge was given to the participating teams for a Brainstorming exercise divided into a fifteen-minute individual segment followed by a thirty-minute team ideation segment. Three experimental treatments were designed where Design Heuristics Cards were introduced at different points of the ideation exercise: the start of the individual ideation segment, the start of the team ideation segment, or the second half of the team ideation segment. A fourth control treatment did not introduce the cards at any point but used the Brainstorming guidelines throughout. The metrics observed were Fluency, Novelty, Feasibility, and Market Fit of the ideas generated by the students. Eighty-four students participated in the experiment, with 58.3% being from majors in the College of Engineering, 28.6% from majors in the College of Business Administration, 7.1% from majors in the College of Arts and Sciences, and 6.0% from majors in the College of Agriculture. No significant difference was found among the experimental treatments; however the results are not considered final due to the explorative nature of the study. Recommendations are made on future work and possible improvements to the experiment.

Innovation per DiEM: Design in Emergency Medicine, A Longitudinal Medical School Design Curriculum

2019 ◽  
Author(s):  
Xiao Chi Zhang ◽  
Bon Ku ◽  
Robert Pugliese ◽  
Dimitrios Papanagnou ◽  
Mark Tykocinski ◽  
...  
Keyword(s):  
Design Thinking ◽  
Training Session ◽  
Idea Generation ◽  
School Design ◽  
Self Evaluation ◽  
Medical College ◽  
Future Goals ◽  
Student Teams ◽  
Project Deliverables ◽  
Faculty Mentors

Abstract Background The use of design principles in tackling complex health issues is gaining significant traction. Medical education must evolve to prepare future clinicians on design thinking methods. Method Twenty second-year medical students and seven EM faculty mentors from the Sidney Kimmel Medical College were enrolled in eight, 3-hour experiential design didactic sessions in 2017-18. Student teams were matched with EM physician-mentors to apply design thinking methods to specific ED problems. Didactic content included: 1) empathy building; 2) idea generation; 3) prototyping; 4) testing; 5) the user experience; 6) service design; 7) business canvas planning; 8) idea presentation. The curriculum was developed based the Kolb’s cycle, constructivist framework and Stanford d.school design thinking and students were evaluated using the Kirkpatrick Model through self-evaluation, group presentations, and project deliverables. Results Quantitative evaluation of the simulated training session was extracted through an 11-item questionnaire using a 5-point Likert scale. Overall responses were positive. Both students and faculty reported that participation in the curriculum was a valuable experience and provided deeper insight into applying design in healthcare. Areas of improvement included requests for longitudinal feedback, diverse collaborative efforts, and practical design workshops. The majority of learners recommended this curriculum to future learners. Conclusion Innovation per DiEM is a unique design curriculum that focuses on EM challenges with active EM clinician mentorship. Future goals include developing longitudinal evaluation and broadening healthcare challenges beyond the context of the ED.

Biuret and urea in concentrates for milking cows

1968 ◽  
Vol 35 (2) ◽  
pp. 191-202 ◽  
Author(s):  
R. Waite ◽  
M. E. Castle ◽  
J. N. Watson ◽  
A. D. Drysdale
Keyword(s):  
Milk Production ◽  
Water Consumption ◽  
Control Treatment ◽  
Average Value ◽  
The United Kingdom ◽  
Significant Difference ◽  
Feeding Value ◽  
Negative Balance ◽  
Experimental Treatments ◽  
Do So

SummaryTwo experiments, one with 18 and one with 21 cows, were made to compare the feeding value for milk production of concentrates in which the nitrogen normally supplied by oil cake was completely replaced by either biuret or urea. In expt 1 the urea and biuret contributed 52% of the total nitrogen in the concentrate and in expt 2 they contributed 43%. Hay was fed as the sole roughage. The estimated energy intake in expt 1 was 102–104% of the Woodman standard and in expt 2 it was 108–109%.In both experiments milk production was about 10% less on the urea and biuret treatments than on the control treatment. There was no significant difference in milk yield between the biuret and the urea treatments. The percentages of fat and protein in the milk from the urea and biuret treatments were higher than from the control treatment, but the weights of these milk constituents were slightly lower than from the control treatment. Liveweight changes and water consumption were not affected by the experimental treatments. In expt 2 an intake of nitrogen about 20% lower than is often recommended in the United Kingdom did not appear to depress milk yields. Three cows that had received biuret concentrates in expt 2 continued to do so during a nitrogen balance trial lasting 3 weeks. Each cow was slightly in negative balance, the average value being −4gN per cow per day.

scholarly journals Study on Bacillus Isolated from Intestine of Persian Sturgeon (Acipenser persicus) Comparing with Commercial Probiotics

2016 ◽  
Vol 60 ◽  
pp. 59-65
Author(s):  
Mahsa Tabari ◽  
Khashayar Tabari ◽  
Hassan Karimzadegan ◽  
Mehrdad Mohammadi
Keyword(s):  
Fish Larvae ◽  
Probiotic Bacteria ◽  
Control Treatment ◽  
Special Importance ◽  
Persian Sturgeon ◽  
Acipenser Persicus ◽  
Significant Difference ◽  
Special Growth ◽  
Experimental Treatments ◽  
Commercial Probiotics

At present, probiotic bacteria are proposed as an important alternative for antibiotic elimination and for providing renewable products through biological control in cultivation systems of marine fish larvae. The aim of this study is to compare the effects of native and commercial probiotics on growth parameters of Persian sturgeon (Acipenser persicus) larvae fed with controlled biomar diet. Experimental diets with three probiotic bacterial mixture including commercial lactobacillus (L. plantarum and L. rhamnosus), commercial Bacillus (B. subtillis and B. licheniformis) and Bacillus isolated from intestine of Persian sturgeon (B. mycoides) were completed in two levels (6.1 and 7.2 log CFU in each g of feed) and were fed to larvae of Persian sturgeon in six experimental treatments. The control treatment was fed with diet without supplementation. The experiment was done in randomized design. In all the treatments, feed conversion index was increased considerably and had significant difference with control treatment and in all the experimental treatments influenced by probiotics were higher than that of control treatment (P<0.05). The highest rate means of special growth (1.84±0.21%) and thermal growth index (3.44±0.37%) was obtained respectively in treatment C1 and C2 (isolated from intestine). Maximum special growth rate (SGR %) were obtained from C1 (4.69±0.71%) and B2 (4.62±0.87%, commercial Bacillus). In addition, native probiotic bacteria had better performance than the non native commercial species as well as selection of suitable probiotic (natural) with respect to fish species, region and condition of culture plays a special importance role in enhancing the yield of Persian sturgeon larvae.

Exploration of Entrepreneurial Student Teams Performance and Student Team Members’ Personality via the Big Five Test

2017 ◽  
Author(s):  
José E. Lugo ◽  
Mari Luz Zapata-Ramos ◽  
Carla P. Puig
Keyword(s):  
Big Five ◽  
Design Thinking ◽  
Idea Generation ◽  
Design Teams ◽  
Team Members ◽  
Interdisciplinary Design ◽  
Student Teams ◽  
Behavior Theories ◽  
Group Compositions ◽  
Start Ups

Entrepreneurial teams are generally interdisciplinary in nature; they tend to combine business, design, and engineering disciplines/expertise. The effectiveness of interdisciplinary design teams has become more important for both start-ups and companies that want to innovate; however, it is often troublesome to determine the group composition that delivers a good product/business idea. The purpose of this study is to investigate the traits in personalities that are needed in a successful entrepreneurial student design team. A study was conducted in which 40 students were divided into seven groups to deliver a technology-based product using design thinking techniques, and consumer behavior theories and research. The personality for each team member was evaluated utilizing the Big Five Test and analyzed jointly as a team, denoted as Team’s Overall Personality (TOP); and by the variability of their personalities in the group, referred as Team Personality Distribution (TPD). The teams’ performances were accounted, ranking them in Best of Best (BOB) and Worst of Worst (WOW) by taking into consideration their performance in: interview collection, idea generation, prototyping, and final presentation. The results demonstrated that the teams with best performance had high variability in Neuroticism and Extraversion when analyzed by TPD and average personality traits in Extraversion and Agreeableness when analyzed with TOP. Therefore, analysis supported that each member’s personality affects his or her team’s performance. It is recommended that the relationship is further investigated for a better representation of efficient group compositions. Recommendations on how to compose entrepreneurial design teams are provided.

scholarly journals INTERNAL QUALITIES OF EGG(S) OF LAYING BIRDS FED DIETS CONTAINING VERNONIAAMYGDALINALEAF (BITTER LEAF) MEAL AT DIFFERENT GROWING PHASES

2021 ◽  
Vol 9 (11) ◽  
pp. 348-350
Author(s):  
Adetoro- AwopetuB.O. ◽  
◽  
Olusola O.O. ◽  
Adetola O.O. ◽  
Odesola O.A. ◽  
...  
Keyword(s):  
Shell Thickness ◽  
Shell Height ◽  
Experimental Period ◽  
Control Treatment ◽  
Phase Point ◽  
Shell Weight ◽  
Significant Difference ◽  
Experimental Treatments ◽  
Dietary Treatments ◽  
Haugh Unit

One hundred and twenty eight Isa-Brown pullet chicks were used for this study to determine the internal qualities of egg(s) from birds fed diets containing Vernoniaamygdalina leaf meals at different growing phases. The leaves used were air-dried, crushed and milled, and was then incorporated into the experimental treatments (T2, T3, and T4) at 2% inclusion each. The birds were randomly allotted into four dietary treatments (T1, T2, T3 and T4) and each treatment was replicated four times with each replicate having 8 birds from the chick phase to the growing phase, thereafter 6 birds per replicate were randomly picked at the laying phase (point of cage), with T1 serving as the control treatment throughout the experimental period of 39weeks. The parameters measured include egg weight, shell weight, shell thickness, shell height, yolk weight, yolk height, yolk width, albumin length, albumin height, albumin weight, while yolk index and Haugh unit were calculated. The result of the experiment showed that T3 with 2% inclusion of Vernoniaamygdalinafrom the growing phase had the best shell thickness, yolk color and acceptable value for Haugh unit. Other parameters measured showed that yolk weight, and Haugh unit were significant at (p<0.05) with 2% inclusion of Vernoniaamygdalina. Every other parameter measured showed no significant difference across the treatments at (p>0.05). The result showed that 2% inclusion of Vernoniaamygdalinaleaf meal at the growing phase of the experiment improved the internal qualities of eggs.

scholarly journals Effect of level of monensin on rumen fermentation characteristics in Awassi lambs

2020 ◽  
Vol 11 (2) ◽  
pp. 1-11
Author(s):  
Razzaq Baiee ◽  
◽  
Ali Saeed ◽  
Keyword(s):  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
The Body ◽  
Control Treatment ◽  
Average Weight ◽  
College Of Agriculture ◽  
Experimental Treatments ◽  
The Individual ◽  
Ground Wheat ◽  
Awassi Lambs

The current study was conducted in the Animal field of the Department of Animal Production – College of Agriculture - Al-Qasim Green University for the period from 10/10/2019 to 19/1/2020 to investigate the effect of addition of monensin at levels of 15, 30 and 45 mg/kg concentrate on growth performance of Awassi lambs. First treatment in which lambs were fed concentrate diet without addition of monensin was considered the control treatment. Sixteen male Awassi lambs were used with an average weight of 24.85 and 4-6 months of age. The lambs were randomly distributed to the experimental treatments, four lambs per each using the individual feeding in the cages. The concentrate diet was offered at a level of 2.75% of the body weight at 2 meals, morning and evening meals, while the ground wheat straw was offered at free choice. Results revealed no significant effect of level of monensin on pH values, whereas ruminal ammonia concentrations were significantly decreased (P˂0.05) from 7.54 in the control treatment to 6.08 and 6.45 mg/100 ml due to addition of monensin at levels of 30 and 45 mg/kg. Moreover, addition of monensin at a level of 30 mg/kg concentrate diet significantly increased (P˂0.05) ruminal concentration of total volatile fatty acids to 13.76 as compared with 10.99 mM/100 ml for control treatment. Concentrations of all rumen fermentation characteristics were significantly affected (P˂0.01) by time of ensiling.

scholarly journals EXTRACTION AND LYOPHILIZATION LOW-DENSITY LIPOPROTEINS AND USED IT INSTEAD OF EGG YOLK IN SEMEN EXTENDER OF AWASSI RAMS AND THEIR INFLUENCE IN SPERM ABNORMALITIES STORE AT 5 ° C

2017 ◽  
Vol 48 (1) ◽  
Author(s):  
Al-Subaihawi & et al.
Keyword(s):  
Plant Protection ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Control Treatment ◽  
Control Group ◽  
Low Density ◽  
Awassi Sheep ◽  
Significant Difference ◽  
The Individual

This study was conducted  to explain the possibility of lyophilization of low – density lipoprotein (LDL)  that is extracted from the egg yolk to be used instead of the egg yolk in  a dilute  semen of Awassi sheep and its  impact on  the rate of deformities of sperm  after stored at 5 ° C for five days. The study  was conducted from September 2015 to February  2016 and in three stages. The first stage started from July until August 2015 in the laboratory of viruses, that is a related Department to the plant protection office. During this stag the (LDL) was extracted  through several sequential steps from fresh egg yolk, and purified and stored in Fastened and steriled vials which are refrigerated until the time of lyophilization. The second stage was conducted  in August  2015 in Al-Kindy company. During  this study the liquid (LDL) was  lyophilized  and kept in steriled and tightly- fostened viols and then was stored in under the  0°C . The  third stage was conducted in the college of Agriculture/ University of Baghdad. In this stage the semen was collected from four of the Awassi rams of the age (2 – 4) years .The semen samples were collected using artificial vagina and the pooled, to remove  the individual differences between the rams. Later on the sample was divided on the experimental treatments evenly 1 ml/ transaction using a dilute Tris with 1:10 dilution ratio. The different concentrations of LDL on the characteristics of semen have also been studied. However; the experiment was conducted from January to February 2016 and during which three concentrations of LDL have been used (3.2 , 4.8 and 6.2%) the transactions T1, T2 , and respectively and the control treatment (20% EY). The improve of the lyophilized LDL has been studied on the different kinds of distortions that effect the sperm at  preservation temperature 5°C, for five consecutive days. Results of the experiment to outweigh LDL transactions in the low proportion of the various distortions that happens to sperm in distortions head swollen to the control group in two days, third, fourth and zero, distortions on other days as well as these transactions excelled in deformation of the tail broken on the fourth day, and in other types of malformations observed failure the presence of significant difference between the control group as in the distortions severed head and tail severed tail twisted as well as the lack of distortions in other types as in distortions tail double moderation bulging and widget, we conclude from the foregoing the possibility of using LDL lyophilized in thinners semen because of its ability in maintaining semen and reduce some types of malformations as well as he did not adversely affect the sperm as it was similar to egg yolk in maintaining sperm if not better.

scholarly journals Effect of level of monensin on rumen fermentation characteristics in Awassi lambs

2020 ◽  
Vol 11 (2) ◽  
pp. 1-11
Author(s):  
Razzaq Baiee ◽  
◽  
Ali Saeed
Keyword(s):  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
The Body ◽  
Control Treatment ◽  
Average Weight ◽  
College Of Agriculture ◽  
Experimental Treatments ◽  
The Individual ◽  
Ground Wheat ◽  
Awassi Lambs

The current study was conducted in the Animal field of the Department of Animal Production – College of Agriculture - Al-Qasim Green University for the period from 10/10/2019 to 19/1/2020 to investigate the effect of addition of monensin at levels of 15, 30 and 45 mg/kg concentrate on growth performance of Awassi lambs. First treatment in which lambs were fed concentrate diet without addition of monensin was considered the control treatment. Sixteen male Awassi lambs were used with an average weight of 24.85 and 4-6 months of age. The lambs were randomly distributed to the experimental treatments, four lambs per each using the individual feeding in the cages. The concentrate diet was offered at a level of 2.75% of the body weight at 2 meals, morning and evening meals, while the ground wheat straw was offered at free choice. Results revealed no significant effect of level of monensin on pH values, whereas ruminal ammonia concentrations were significantly decreased (P˂0.05) from 7.54 in the control treatment to 6.08 and 6.45 mg/100 ml due to addition of monensin at levels of 30 and 45 mg/kg. Moreover, addition of monensin at a level of 30 mg/kg concentrate diet significantly increased (P˂0.05) ruminal concentration of total volatile fatty acids to 13.76 as compared with 10.99 mM/100 ml for control treatment. Concentrations of all rumen fermentation characteristics were significantly affected (P˂0.01) by time of ensiling.

Writing in Aphasia Rehabilitation: Cursive vs Manuscript

1976 ◽  
Vol 41 (4) ◽  
pp. 523-529 ◽  
Author(s):  
Daniel R. Boone ◽  
Harold M. Friedman
Keyword(s):  
Correct Response ◽  
The Other ◽  
Read Aloud ◽  
Writing Style ◽  
Reading And Writing ◽  
Manual Responses ◽  
Significant Difference ◽  
Written Form ◽  
The Individual ◽  
Read Number

Reading and writing performance was observed in 30 adult aphasic patients to determine whether there was a significant difference when stimuli and manual responses were varied in the written form: cursive versus manuscript. Patients were asked to read aloud 10 words written cursively and 10 words written in manuscript form. They were then asked to write on dictation 10 word responses using cursive writing and 10 words using manuscript writing. Number of words correctly read, number of words correctly written, and number of letters correctly written in the proper sequence were tallied for both cursive and manuscript writing tasks for each patient. Results indicated no significant difference in correct response between cursive and manuscript writing style for these aphasic patients as a group; however, it was noted that individual patients varied widely in their success using one writing form over the other. It appeared that since neither writing form showed better facilitation of performance, the writing style used should be determined according to the individual patient’s own preference and best performance.

Aftermath Effect Of GST On Consumer Purchasing Power

2019 ◽  
Vol 118 (5) ◽  
pp. 122-131
Author(s):  
S. Thowseaf ◽  
M. Ayisha Millath ◽  
K. Malik Ali
Keyword(s):  
Living Standard ◽  
Purchasing Power ◽  
Percentage Increase ◽  
Defense System ◽  
Key Factors ◽  
Predominant Role ◽  
Tax System ◽  
Significant Difference ◽  
The Individual ◽  
Taxation System

Tax is an important source of income for the country. It is through tax; country strengthens its defense system, infrastructure, and government. Hence, tax system plays a predominant role in developing country’s economy. The complication in taxation system and liberty for taxpayers are key factors generating loopholes for corruption. GST is superior taxation system over VAT but, if neither properly implemented nor scrutinized according to the economy, it is people residing get affected.  GST taxation system is capable of increasing legal transaction, reducing corruption and complexity that exists in current taxation. India is 166th country to adopt GST and GST taxation slab in India is 0%, 5%, 12%, 18% and 28%.  Although average Tax levied is 14.8750% in India, it is 28% tax that is levied for most of the commodities, which are directly or indirectly used in everyday life of common individuals. Despite, GST being favorable to distributor in-terms of profit and government to attain tax by increasing legal transaction through invoice. It is noted that for the same percentage of taxation, the amount does not vary for VAT and GST. The tax slab decreased for 71 commodities and no change in 21 commodities; there has been an increase in tax slab for 60 commodities. 26% taxation was levied for most commodities considered was currently levied by 28% taxation which is greater than before. It was found that average tax percentage reduced was calculated to be 6.07143. The average tax percentage increase was calculated to be 4.7833 percentage for the considered commodities. The overall tax average tax percentage is estimated to be 14.8750% which does not have a significant difference concerning tax levied before GST, which was calculated to be 15.7829% for considered commodities. Therefore, the consumer purchasing power and overall living standard of the individual in India will remain almost same.

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