3D printing in critical care: a narrative review

Background 3D printing (3DP) has gained interest in many fields of medicine including cardiology, plastic surgery, and urology due to its versatility, convenience, and low cost. However, critical care medicine, which is abundant with high acuity yet infrequent procedures, has not embraced 3DP as much as others. The discrepancy between the possible training or therapeutic uses of 3DP in critical care and what is currently utilized in other fields needs to be addressed. Objective This narrative literature review describes the uses of 3DP in critical care that have been documented. It also discusses possible future directions based on recent technological advances. Methods A literature search on PubMed was performed using keywords and Mesh terms for 3DP, critical care, and critical care skills. Results Our search found that 3DP use in critical care fell under the major categories of medical education (23 papers), patient care (4 papers) and clinical equipment modification (4 papers). Medical education showed the use of 3DP in bronchoscopy, congenital heart disease, cricothyroidotomy, and medical imaging. On the other hand, patient care papers discussed 3DP use in wound care, personalized splints, and patient monitoring. Clinical equipment modification papers reported the use of 3DP to modify stethoscopes and laryngoscopes to improve their performance. Notably, we found that only 13 of the 31 papers were directly produced or studied by critical care physicians. Conclusion The papers discussed provide examples of the possible utilities of 3DP in critical care. The relative scarcity of papers produced by critical care physicians may indicate barriers to 3DP implementation. However, technological advances such as point-of-care 3DP tools and the increased demand for 3DP during the recent COVID-19 pandemic may change 3DP implementation across the critical care field.

Diversifikasi Jamang (Jajanan Mangrove) Dengan Modifikasi Peralatan Produksi

Untuk menambah penghasilan keluarga, ibu-ibu rumah tangga khususnya di Kota Semarang telah berupaya berwirausaha berbagai makanan ringan, seperti kuping gajah, chistik, kue kecipir, dan pastel kering. UKM Kelompok ”Bina Citra Karya Wanita” pimpinan Ibu Mufidah dan UKM Kelompok ”Bina Karya Sejahtera” pimpinan Ibu Sudartik merupakan kelompok produsen jajanan yang berasal bahan alternatif dari buah mangrove. Namun demikian, mengingat peralatan yang digunakan untuk produksi roti kering masih sangat konvensional, sehingga kualitas maupun kuantitas roti relatif masih rendah. Oleh karenanya, diperlukan sentuhan teknologi untuk proses produksi berupa peralatan pembuat cheesestick, peniris minyak, mixer, dan prosedur operasi pembuatan jajanan berbahan dasar mangrove sehingga dihasilkan kue atau roti kering yang mempunyai tekstur baik, warna menarik, enak, dan renyah. Dari permasalah diatas maka targetnya adalah desain perbaikan peralatan proses produksi Jamang (Jajan Mangrove). Setelah memakai alat pengaduk mekanis, produksi menjadi 7 kg per hari, setelah mengunakan mesin pembuat cheestick produksi menjadi lebih cepat yaitu 15 menit dan setelah menggunakan peniris minyak meningkatkan kualitas dari hasil jajanan mangrove dan menjadi lebih bersih. Pelaksanaan penerapan IPTEKS bagi masyarakat meningkatkan kapasitas pengetahuan Kelompok UKM Bina Citra Karya Wanita dan UKM Bina Karya Sejahtera di Desa Mangunharjo dan Mangkang Wetan Diversified Jamang (Jajan Mangrove) With Production Equipment Modification To increase the family's income, housewives, especially in the city of Semarang has sought to entrepreneurship on variety of snacks, such as kuping gajah, cheesestick, kue kecipir and pastel kering. SME Group "Bina Citra Karya Wanita" lead by Mrs Mufidah and SME Group "Bina Karya Sejahtera" lead by Mrs. Sudartik are snack producer groups based on mangrove flour. However, considering the equipment used for the production of mangrove flour is still very conventional, so that the quality and quantity of product is still relatively low. Therefore, the necessary to give simple technology on their the production process in the form of equipment cheesestick makers, oil drainer, mixer, and the operating procedures of making snacks made from mangrove so that the resulting dry cake or bread that has a good texture, color attractive, tasty and crunchy. From the problems above, the target is the improvement of production process equipment design mangrove based snack (Jajanan Mangrove). After using a mechanical stirrer, production increase to 7 kg per day, after using the machine becomes faster production cheestick ie 15 minutes and after using the oil drainer improve the quality of the results of mangrove snacks and become cleaner. Implementation of the application of science and technology for increasing the capacity of the knowledge of SME Bina Citra Karya Wanita and SME Bina Karya Sejahtera at village of Mangunharjo and Mangkang Wetan, Semarang.

Modification Value

Modification value of technology has been studied for centuries (Babbage, 1835). Machines were expected to be maintained to the extent that they were capable so that organizations could retrieve the money that they spent to acquire the equipment. If modifications were conducted, they were done only to the extent that it was less costly than replacing the equipment. Modification of people within the context of the five values model is to look at how the person grows and changes not only through activities provided by the organization, but also activities that people use for self-development including education that may or may not align with their current jobs. The key for the organization is to understand that some employees want to grow and change and how do they adjust to these employees’ need or convince the employees to adapt their new knowledge to the goals of the organization if feasible. The purpose of this chapter is to: (1) introduce the concept of modification value; and (2) compare technology modification value including upgrades to equipment, slight modifications, and investment to ensure value is derived from the piece of equipment to people modification value, which includes growth and change, job enrichment, and organization development.

Surface Based Virtual Mechanical Equipment Modification

We present a surface based system to manipulate virtual mechanical equipment. Our system can modify or deform the equipment as will. As we model the process of manipulation as a linear system which can be solved very fast by state-of-art numerical solver, our system is very efficient. We also provide an intuitive user interface for our system.

Plot combine modified for harvesting single rows

A shield was developed to mount on a small plot combine header to separate and flatten adjacent unwanted rows from selected rows being harvested. Additional shielding was added underneath the combine to prevent stray spikes from discarded rows entering the combine. Approximately 25% more single row plots could be harvested per day with a plot combine modified with this device. Key words: Equipment, modification, wheat