Indicators of full value feeding rations for dairy cows

This article presents the results of the level of feeding and the health status of dairy cows in a commercial dairy farm on the content of the main components in milk (fat, protein, urea). The aim of the research was to study the milk productivity and composition of milk of cows, to analyze the level of feeding and the content of basic nutrients in the diet of the farm. The farm breeds purebred Holstein cattle with a high genetic potential for productivity. The milking herd was formed in 2009 on the basis of 600 heads of Holstein-Friesian heifers imported from Hungary, as well as 65 heads of Holsteinized heifers of Ukrainian selection from Ukraine in 2015. Today the livestock numbers about 1,500 head of cattle, of which there are about 900 breeders. On the territory of the farm there are: 3 cowsheds for keeping cows, an insemination room, a milking parlor with a parallel installation of the Delaval company, in which 48 cows are milked for one milking, the ABK, where the manager's office, livestock technician, accounting is located, and a mini-hotel with dining room and lounges. Dairy bases are equipped with auto-drinkers, ventilation, plumbing, electric lighting, manure removal mechanisms, and a milking installation. The object of the research was Holstein cows in the amount of 483 heads of Aina Dairy Farm LLP. The studies were carried out according to generally accepted zootechnical methods using modern equipment for conducting analyzes and interstate and state standards. The research results showed that the milk productivity of cows averaged 19.5 kg per day, the fat content 4.3%, the protein 3.9%, the number of somatic cells 230.5 thousand units / ml, urea 45.3 mg / 100 ml respectively. Analyzing the level of urea in milk can suggest a high crude protein content in the diet. The ration of feeding dairy cows on the farm is concentrate-silage-haylage and there is an excess of dry matter by 16.2%, crude protein by 9.8%, starch by 29.4%, respectively.

Shokutaku Jigoku Visions of Family Meals in Japanese Cinema

Cooking and dining scenes have been a ubiquitous presence in Japanese cinema since its inception, and the relationship between Japanese people and food has been frequently exploited to play out family dynamics, rites of passage, etc. Therefore, the dining room often becomes the place where drama unfolds in striking contrast with this supposedly safe environment. This paper focuses on three films where dining scenes are particularly relevant – Ozu Yasujirō’s The Flavor of Green Tea Over Rice (1952), Morita Yoshimitsu’s The Family Game (1983) and Miike Takashi’s Visitor Q (2001) – in order to analyse how Japanese cinema has documented the transformation of family relations in time.

An investigation of the effects of large houses on occupant behaviour and resource-use in New Zealand

<p>According to Statistics New Zealand the average size of new New Zealand houses almost doubled from 1974‐2011 at the same time that occupancy reduced, meaning fewer people live in larger houses. Features of large houses are extra bedrooms, specialised rooms (e.g. study, media room), more than one living space, several bathrooms (including en‐suites), and double/triple garages. This contrasts with what is defined in this thesis as the “core house”, which is a house (or part of a house) consisting of a living room, a dining room, a kitchen, and a bedroom for each occupant (assuming couples share a bedroom). Based on this, houses with more space than the appropriate core house for each household are considered as living in some level of large housing. Living in larger houses than necessary means use of more natural resources in terms of construction materials, operating energy and the additional furniture and appliances needed. This study, therefore, aimed to measure resource‐use efficiency in different sized houses and rooms found in NZ houses to show the significance of human decisions on housing energy use. To do this, it used a life‐cycle energy approach to measure resource‐use and reveal the long term environmental impact of house size decision. A 100 year cycle was used to cover typical human lifespan. Using grounded theory, the research developed into four studies: 1‐ An observation of the features of New Zealand houses: Houses advertised for sale in TradeMe website were studied to show the features of New Zealand houses and types of furniture and appliances people keep in their houses. 2‐ Study 1: Based on the observation study, a questionnaire was prepared for a pilot study of 7 households living in small and large houses asking about occupants, type/number of rooms and types/number/location of furniture/appliances in their house. Each occupant also reported where he/she spend his/her time at home indoor for 14 consecutive days. This study revealed any problems with the preliminary questionnaire and also set strategy for the large time‐use survey. 3‐ Study 2: Based on the results of study 1, an online questionnaire based survey was undertaken by families with 4 or fewer members living in NZ owner‐occupied houses. The questionnaire asked for information about family members, type/number of spaces in their home, furniture and its location and the time spent in each room of the house, outdoors, and out of home by each occupant over one day. This survey provided a reliable data set about the features of New Zealand owner‐occupied houses and their occupants, the type an number of furniture items, appliances and tools in them and where/for how long each household member spent his/her daily time in the house. 4‐ Floor plan study: To get a better understanding of the size of rooms in NZ houses, a floor plan study of 287 houses was performed. Floor plans were redrawn in AutoCAD and the floor area of each room and the whole house were extracted for mapping with house size in SPSS. Results of the time‐use study indicate New Zealanders on average spend 15.94 hours/day at home indoor and house size does not affect this. On average 54.7% of this is spent in usual bedrooms, 29.9% in the usual living room, dining room and kitchen, and use of other rooms including bathrooms accounts for 15.4% of time at home indoors. Using a life cycle analysis approach, selecting to live in a house with 3 extra rooms, a single person, couple, couple with one child and couple with two children will use 66%, 66%, 75% and 66% more energy for housing over 100 years. By combining time‐use and energy use results, a sample person living in a house with no extra rooms for their whole life will have a housing energy of 1.59GJ/hour which increases to 2.68GJ/hour by living in a house with 3 extra rooms. Based on resources for construction, refurbishment and heating and the time occupants spend in each room over the life the house, for each hour of using a master bedroom New Zealanders use 0.9MJ, and this increases to 9.3MJ for an hour of using a study and 5.1MJ for a play room. This research suggests more public awareness is needed regarding the role of human behaviour in achieving a sustainable architecture and perhaps it is time for governments to control use of natural resources by restricting house sizes where applicable.</p>

An investigation of the effects of large houses on occupant behaviour and resource-use in New Zealand

<p>According to Statistics New Zealand the average size of new New Zealand houses almost doubled from 1974‐2011 at the same time that occupancy reduced, meaning fewer people live in larger houses. Features of large houses are extra bedrooms, specialised rooms (e.g. study, media room), more than one living space, several bathrooms (including en‐suites), and double/triple garages. This contrasts with what is defined in this thesis as the “core house”, which is a house (or part of a house) consisting of a living room, a dining room, a kitchen, and a bedroom for each occupant (assuming couples share a bedroom). Based on this, houses with more space than the appropriate core house for each household are considered as living in some level of large housing. Living in larger houses than necessary means use of more natural resources in terms of construction materials, operating energy and the additional furniture and appliances needed. This study, therefore, aimed to measure resource‐use efficiency in different sized houses and rooms found in NZ houses to show the significance of human decisions on housing energy use. To do this, it used a life‐cycle energy approach to measure resource‐use and reveal the long term environmental impact of house size decision. A 100 year cycle was used to cover typical human lifespan. Using grounded theory, the research developed into four studies: 1‐ An observation of the features of New Zealand houses: Houses advertised for sale in TradeMe website were studied to show the features of New Zealand houses and types of furniture and appliances people keep in their houses. 2‐ Study 1: Based on the observation study, a questionnaire was prepared for a pilot study of 7 households living in small and large houses asking about occupants, type/number of rooms and types/number/location of furniture/appliances in their house. Each occupant also reported where he/she spend his/her time at home indoor for 14 consecutive days. This study revealed any problems with the preliminary questionnaire and also set strategy for the large time‐use survey. 3‐ Study 2: Based on the results of study 1, an online questionnaire based survey was undertaken by families with 4 or fewer members living in NZ owner‐occupied houses. The questionnaire asked for information about family members, type/number of spaces in their home, furniture and its location and the time spent in each room of the house, outdoors, and out of home by each occupant over one day. This survey provided a reliable data set about the features of New Zealand owner‐occupied houses and their occupants, the type an number of furniture items, appliances and tools in them and where/for how long each household member spent his/her daily time in the house. 4‐ Floor plan study: To get a better understanding of the size of rooms in NZ houses, a floor plan study of 287 houses was performed. Floor plans were redrawn in AutoCAD and the floor area of each room and the whole house were extracted for mapping with house size in SPSS. Results of the time‐use study indicate New Zealanders on average spend 15.94 hours/day at home indoor and house size does not affect this. On average 54.7% of this is spent in usual bedrooms, 29.9% in the usual living room, dining room and kitchen, and use of other rooms including bathrooms accounts for 15.4% of time at home indoors. Using a life cycle analysis approach, selecting to live in a house with 3 extra rooms, a single person, couple, couple with one child and couple with two children will use 66%, 66%, 75% and 66% more energy for housing over 100 years. By combining time‐use and energy use results, a sample person living in a house with no extra rooms for their whole life will have a housing energy of 1.59GJ/hour which increases to 2.68GJ/hour by living in a house with 3 extra rooms. Based on resources for construction, refurbishment and heating and the time occupants spend in each room over the life the house, for each hour of using a master bedroom New Zealanders use 0.9MJ, and this increases to 9.3MJ for an hour of using a study and 5.1MJ for a play room. This research suggests more public awareness is needed regarding the role of human behaviour in achieving a sustainable architecture and perhaps it is time for governments to control use of natural resources by restricting house sizes where applicable.</p>

CURRENT STATUS AND PROSPECTS OF DEVELOPMENT IN UKRAINE OF THE ARCHITECTURE OF SHELTERS FOR PEOPLE SUFFERED FROM DOMESTIC VIOLENCE

The article analyses domestic experience in the design and construction of shelters for domestic violence victims and the possibility of new construction. The directors of Ukrainian shelters and hotline managers were interviewed. The existing shelters for mothers and children were analysed, the main architectural and planning features were determined. Domestic and foreign scientific works were analysed. The research topic is relevant due to the social need of shelters for domestic violence victims. Currently, such institutions are to be established as more and more cases of domestic violence are being recorded every day, therefore the shelter can become the «island» for protection, safety, rehabilitation and assistance. A modern shelter for people suffering from domestic violence is a conceptually new type of social housing. The main difference between shelters and crisis rooms is the time of stay, comfort and security levels. The time spent in crisis rooms is 7-10 days, in shelters - 1-3 months, if necessary, it can be 6 months. Crisis rooms are equipped with individual accommodation for each person or family in a difficult life situation and look like mini-apartments with their own bedroom, small kitchen and bathroom. In shelters, most often, it is one common room for two people, a shared kitchen-dining room and a bathroom with shower. These differences significantly affect the architectural and planning organization of each institution. The study revealed that shelters in Ukraine are usually part of other social structures, only a few operate as separate institutions. Most often they occupy one wing of a one-storey house, or one of the floors of a two-storey building. Shelters provide assistance with housing, food, recreational sites for children, legal, psychological, rehabilitative and, if necessary, medical assistance. The vast majority of shelters are located in the central part of the city. The purpose of this study is to identify the best features in the architectural and planning organization of such institutions in Ukraine.

Work from home and musculoskeletal pain in telecommunications workers during COVID-19 pandemic: a pilot study

One of the side-effects of the COVID-19 pandemic is a global change in work ergonomic patterns as millions of people replaced their usual work environment with home to limit the spread of the severe acute respiratory syndrome coronavirus 2 (SARS-COV-2) infection. The aim of our cross-sectional pilot study was to identify musculoskeletal pain that may have resulted from this change and included 232 telecommunications company workers of both genders [121 (52.2 %) men aged 23–62 (median 41; interquartile range 33–46 yrs.) and 111 (47.8 %) women aged 23–53 (median 40; interquartile range 33–44)] who had been working from home for eight months (from 16 March to 4 December 2020) before they joined the study. The participants were asked to fill in our web-based questionnaire by self-assessing their experience of hand, lower back, and upper back/neck pain while working at home and by describing their work setting and physical activity. Compared to previous work at the office, 90 (39.1 %) participants reported stronger pain in the lower back, 105 (45.7 %) in the upper back/neck, and 63 (27.2 %) in their hands. Only one third did not report any musculoskeletal problems related to work from home. Significantly fewer men than women reported hand, lower back, and upper back/ neck pain (p=0.033, p=0.001 and p=0.013, respectively). Sixty-nine workers (29.9 %) reported to work in a separate room, 75 (32.4 %) worked in a separate section of a room with other household members, whereas 87 (37.7 %) had no separate work space, 30 of whom most often worked in the dining room. Ninety-five participants (40.9 %) had no office desk to work at, and only 75 (32.3 %) used an ergonomic chair. Of those who shared their household with others (N=164), 116 (70.7 %) complained about constant or occasional disturbances. Over a half of all participants (52 %) said that they worked longer hours from home than at work, predominantly women (p=0.05). Only 69 participants (29.9 %) were taking frequent breaks, predominantly older ones (p=0.006). Our findings clearly point to a need to inform home workers how to make more ergonomic use of non-ergonomic equipment, use breaks, and exercise and to inform employers how to better organise working hours to meet the needs of work from home.

Characterization of the Japanese Management Technique 5S. Polytechnic Dining Room Case

This research aimed to characterize the Japanese 5S management technique, using a case study of the Polytechnic Dining Room, given that in this unit you can apply the 5S technique without any problem, and improve quality, productivity and competitiveness. Several elements were examined including the existence of work material, procedures for eliminating unnecessary materials, location of work materials, cleaning of work areas, standardization of processes, use of uniforms, and protective equipment, among others. Qualitative and quantitative approaches were used. A documentary research instrument was applied, using a Likert scale with ordinal variables. According to the results, those that obtained the highest rating of 7 were as follows: Seiris (classification) 25%, Seiton (Order) 36%, Seiso (Cleaning) 32%, Seiketsu (Standardization) 36%, and Shitsuke (Maintenance) 57%. Therefore, we conclude that in Shitsuke there was greater employee commitment, and Seiri obtained the lowest qualification. Keywords: 5S, quality improvement, productivity, competitiveness. Resumen Con la finalidad de conocer los elementos innecesarios, existencia de material de trabajo, procedimientos de eliminación de materiales innecesarios, ubicación de materiales de trabajo, limpieza de áreas de trabajo, estandarización de procesos, utilización de uniformes, equipo de protección entre otros, la presente investigación tienen el objetivo de caracterizar la técnica de gestión japonesa 5S, caso Comedor Politécnico, considerando que en esta dependencia puede aplicar sin ninguna problema la técnica 5S, mejorar la calidad, su productividad y competitividad; la investigación tiene un enfoque cualicuantitativo, con un método analítico sintético con un nivel de investigación exploratorio, descriptivo, se aplica un instrumento de investigación documental, de escala con variables ordinales, utilizando la escala Likert, método inductivo empírico de información primaria, en la cual se obtiene la siguientes conclusiones obteniendo la calificación más alta de 7, en lo referente Seiri (clasificación) 25%, Seiton ( Orden)36%, Seiso (Limpieza) 32%, Seiketsu (Estandarización) 36%, Shitsuke ( Mantenimiento) 57%, de esta manera de concluye que en Shitsuke donde existe mayor compromiso de los empleados, y en Seiri es la que menor calificación se obtiene. Palabras clave: 5S, mejora de la calidad, productividad, competitividad.

Pengaruh COVID-19 Terhadap Operasional Dining Room Restoran Penyedia Hidangan Barat di Ruko Golden 8, Gading Serpong, Kecamatan Kelapa Dua, Tangerang

This study aims to find out the impacts, efforts, and constraints of restaurant managers in dealing with the Covid-19 pandemic and the new normal. The research method used is qualitative research with exploratory descriptive analysis. The population and samples used in this study were three people who manage the restaurant at Ruko Golden 8 Gading Serpong, Kelapa Dua District, Tangerang, each restaurant representing one person to be interviewed. The results of this study revealed that the Covid-19 pandemic and the new normal have a big impact on the sustainability of restaurant.