Effectiveness of a Central Discharge Element Sock for Plantar Temperature Reduction and Improving Comfort

U-shaped plantar cushions could help reduce stress affecting the central forefoot without the need for an orthosis, but they are yet to be integrated as an element in socks. The objective of this study was to verify the effectiveness of a sock with a central discharge element in terms of plantar temperature and comfort. The sample comprised 38 subjects (13 men and 25 women). Their plantar temperatures were measured with a thermographic camera in a basal situation and after each of two 10-minute walks around an indoor circuit during which they wore either control or experimental socks at random (the same design, weight, and fiber, but with the plantar cushioning element added). After the walks, each subject responded to a comfort questionnaire (five-point Likert scale), blindly scoring the two socks. The highest temperatures (28.3 ± 2.7 °C) were recorded in the zone of the second and third metatarsal heads. With the experimental socks, the observed temperature increase in the central forefoot zone was significantly less than with the control socks (31.6 vs 30.6 °C, p = 0.001). The subjects found the experimental socks to be more comfortable than the controls (4.63 ± 0.5 vs 4.03 ± 0.5, p < 0.001). The discharge element included in the experimental socks was effective since it reduced the contact zones and excess friction with the ground, thereby lessening overheating by more than 1°C. Furthermore, the experimental socks were perceived as being more comfortable by the subjects who had mild and occasional foot discomfort.

ON THE ISSUE OF OPTIMIZATION OF TECHNOLOGICAL EQUIPMENT FOR THE TECHNOLOGICAL PROCESS OF ASSEMBLING AIRCRAFT STRUCTURES

The article analyzes the most successful results of riveting and Assembly work, the use of anti-friction coating on the beds of the Assembly device, and reflects the advantages and technical capabilities of production at the current stage of development. The problem statement is formulated as follows: it is necessary to find the optimal parameters of the technological process in the production of aircraft components used in the design of short-and medium-haul aircraft. The optimal technological process in terms of time resources, material costs, and design weight at different levels of serial production were considered as optimization criteria in this study. Numerical modeling and optimization of workflow parameters were performed in the NASTRAN СAE system (NX). For each of the combinations of optimized process variables, parameters were determined based on numerical modeling. Analysis of the optimization results showed that the growth of parameters of the working process leads to an expansion of the area of locally optimal parameters. With optimal parameters of the working process, you can expect to optimize the cost of work up to 30 percent.

Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

Edible coatings based on 2% starch (w/v) extracted from tropical fruits were applied on stenospermocarpic mango fruits with the objective to prolong its shelf life during storage and give them an added value since they have no commercial value. In this regard, stenospermocarpic mangoes were coated with starch from banana “Pear” (T1 and T2), starch from soursop (T3 and T4), and starch from stenospermocarpic mango (T5 and T6), and two uncoated control treatments (T7 and T8). The fruit of T1, T3, T5, and T7 treatments were stored for 15 days (10 days at 10 ± 2°C and then at 22 ± 2°C for 5 days). The fruit of T2, T4, T6, and T8 treatments were stored for 10 days at 22 ± 2°C. Data were analyzed with a 4×2 factorial experimental design. Weight loss (g), firmness (N), total soluble solids content (%), titratable acidity (%), and color (L∗h∗C∗) were evaluated. The fruit coated with mango starch (T5) showed less weight loss (2.57%), greater firmness (18.6 N), as well as a high content of TSS (28.76%) compared with the control. The T5 extended the shelf life of the fruit up to 15 days (10 days at 10 ± 2°C and 5 days at 22 ± 2°C).

Analysis of parameters and design solutions of bodies for innovative cars

Development strategy of railway transport envisages operation of heavy-load trains on the following directions: Kuzbass — Far East (7100 tons), Kuzbass — South, Kuzbass — Centre, Kuzbass — North-West (9000 tons). But the existing rolling stock used for coal transportation doesn’t allow making up trains with the set weight on standard length of receivingand- departure tracks in direction of Far East. That is why the designers and manufacturers of open-box cars got a task to realize a design weight-bearing capacity in the unit of the rolling stock. The task has been solved by the increase of internal dimensions of open-box car body in existing limits by changing bodies design.

Growth Performance of Broilers as Influenced by Different Levels and Sources of Methionine Plus Cysteine

The objective of this work was to evaluate the utilization of methionine from DL-methionine (DL-Met) and L-methionine (L-Met) with different levels of dietary methionine plus cystine (Met + Cyst) in broilers. The experimental diets were formulated by using three levels of Met + Cyst, i.e., 74%, 77% and 80% of digestible lysine. Met + Cyst was provided either from DL-Met or L-Met. A total of 450 day-old broilers were divided into six groups (five replicates of 15 birds each) in a 3 × 2 factorial arrangement under completely randomized design. Weight gain (WG), feed intake (FI) and feed conversion ratio (FCR) was determined. At the end of the experiment (35 days), two birds from each replicate were slaughtered to determine carcass characteristics and serum homocysteine. Results indicate that the combined effect of L-Met and DL-Met significantly affected (p < 0.05) the WG in the starter period and FI in the finisher period. Neither source nor level of methionine influenced (p > 0.05) the FI, WG and FCR of broilers during the starter, finisher or overall phase of growth. The interaction between sources and levels of methionine did not influence (p > 0.05) the feed intake, weight gain and FCR during the overall phase of growth. Source of methionine had no (p > 0.05) effect on carcass characteristics. Methionine levels had a significant effect (p < 0.05) on carcass weight, chest weight and thigh weight. The interaction between sources and levels of methionine had a significant (p < 0.05) effect on the liver weight. The sources of methionine had significant (p < 0.05) effects on the liver and heart weight, while methionine levels significantly influenced (p < 0.05) the liver and gizzard weight. Finally, it was concluded that if DL-Met and L-Met are included in feed at a standard level, they are equally effective as a source of methionine for broilers.

Nutritional Status of Pre-School Children of Pokhara- Lekhanath Metropolis, Kaski

The study is aimed at finding out the nutritional status of pre-school children with relation to occupation, annual income and education status of their parents. The study is based on descriptive research design. Weight for height, height for age, and weight for age were the main areas of nutritional status of children which were measured using primary data only. The study has been carried out in Ward no 9, 10 and 11 of Pokhara Lekhnath Metropolis, Kaski. There were 15 pre-schools in the study area. Among them, 6 pre-schools were taken by the convenient sampling method and from each pre-school 20 children were chosen by the lottery method. Their parents were also included in the population of the study. The study reveals that the majority of the respondents are engaged in different services in Nepal and the nutritional status of their children was found better than Nepal's national nutritional standard. The children, whose parents have yearly income of 2 to more than 6 lakhs, have better nutritional status. Likewise, in this study, not a single mother is illiterate; it has been revealed that the mother's educational standard is the reason behind children's poor nutritional status.Journal of Health Promotion Vol.6 2008, p.18-22