Issues related to the wearing of fall-arrest harnesses in the construction industry

Work-related falls continues to be one of the leading causes of fatalities in the Australian construction industry, and the failure to use fall protection equipment, such as fall-arrest harnesses and arresting devices, has been found to be a contributing factor. In an attempt to gain an understanding of the issues surrounding the use of fallarrest harness systems by construction workers a study involving semi-structured interviews of 15 male construction workers was carried out at three construction sites. The majority of interviewees commented that there was discomfort in wearing a fall-arrest harness; that there were a number of problems when anchored via an arresting device; and that using a fall-arrest system reduced productivity. Most of the interviewees considered that they needed safety precautions against falls, and they expressed the view that workers’ attitudes towards safety depended critically upon their supervisors’ attitude towards safety. It was also found that workers were not trained in rescue procedures. Interviewees expressed concern that retrieval of a suspended worker may not be carried out in time to prevent the onset of suspension trauma. A number of issues were identified which require further research, such as, investigation into suspension trauma, harness and arresting device design, training provided to workers, and the provision for rescues.

Heat-induced changes in UHT milks - Part 1

Raw milk was stored for 0, 2 and 4 days and processed in a UHT pilot plant by either direct or indirect heating. The unstored raw milk was also pasteurised. The thermally induced changes resulting from these treatments were investigated by examining a number of indices of heat damage. Lactulose, furosine, total and free hydroxymethylfurfural (HMF) and acid-soluble beta-lactoglobulin were analysed by high performance liquid chromatography (HPLC) while soluble tryptophan was examined by fluorescence spectroscopy. The directly heated UHT milk showed less heat damage than the indirectly heated milk, while the pasteurised milk displayed the least heat damage. During storage of the UHT milk for 12 weeks at similar to20degreesC, the levels of lactulose remained constant, while the furosine concentration increased. Both the total HMF and undenatured beta-lactoglobulin contents showed a general decrease during storage; however free HMF values initially rose but then decreased after four weeks' storage. As the age of the milk at the time of UHT processing increased, the levels of some of the indicators decreased. It is concluded that lactulose is the most reliable index of heat treatment, as it is virtually unaffected by refrigerated storage of the milk before or ambient storage after UHT processing. Reliance on other indicators may give misleading information on the heat load that UHT milk has received during processing.

Yogurt from UHT milk: a review

Continuous heat treatment by UHT processing has attracted interest as an alternative to the batch-heating method conventionally used in the production of yogurt. Several studies have been conducted on the manufacture of yogurt from milk heated by UHT processes and have compared it with the conventional method. This paper reviews the characteristics of yogurt made from UHT milk, including its apparent viscosity, gel strength, microstructure, syneresis (water-holding capacity) and flavour, as well as the behaviour of yogurt cultures in the UHT-treated pre-mix.

Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature

Raw milk samples from two different sources were stored at 2degreesC, 4degreesC and 7degreesC for 10 days and the growth of psychrotrophic bacteria, production of proteinase and proteolysis in the milks were measured during storage. Peptide analyses by the fluorescamine method and RP-HPLC were used in determination of proteolysis and proteinase activity. The average times taken for the psychrotroph counts to reach 10(7) cfu/mL at 2degreesC, 4degreesC and 7degreesC were approximately 9, 7 and 4 days, although there was considerable variation in growth rates in the different milks. There was little correlation between psychrotroph counts and either proteolysis or proteinase activity levels. At 2degreesC, no milk stored showed significant proteolysis by the fluorescamine method after 10 days' storage, but significant proteinase activity could be measured in some of these milks at 8 and 10 days. RP-HPLC analysis was a more sensitive means of detecting peptides than the fluorescamine method.

Gender wage and productivity differentials in the Portuguese tourism industry

The objective of this paper is to provide empirical evidence on the determinants of gender wage inequality in the Portuguese tourism industry. Relying on firm level wage equations and production functions, gender wage and productivity differentials are estimated and then compared in order to infer whether observed gender disparities are justifiable on the grounds that women are relatively less productive than men, or instead disparities are due to gender wage discrimination. This approach is applied to tourism industry data gathered in the matched employer-employee data set Quadros de Pessoal (Employee Records). The main findings indicate that female employees in the tourism industry in Portugal are less productive than their male colleagues and that gender differences in wages are fully explained by gender differences in productivity.

Gender, wages, and productivity: an analysis of the tourism industry in northern Portugal

Tourism represents a major economic activity in Portugal, with an enormous wealth and employment growth potential. A significant proportion of jobs in the industry tourism are occupied by women, given that this industry is characterized by a relatively higher percentage of female employees. Despite the evidence of female progress with regard to their role in the Portuguese labor market, women continue to earn less than their male counterparts. This is clearly the case of the tourism industry, where statistics reveal a persistent gender wage gap. The objective of this paper is to provide empirical evidence on the determinants of gender wage inequality in the tourism industry in northern Portugal. Relying on firm-level wage equations and production functions, gender wage and productivity differentials are estimated and then compared. The comparison of these differentials allows inferring whether observed wage disparities are attributable to relatively lower female productivity, or instead disparities are due to gender wage discrimination. This approach is applied to tourism industry data gathered in the matched employer-employee data set Quadros de Pessoal (Employee Records). The main findings indicate that female employees in the tourism industry in northern Portugal are less productive than their male colleagues and that gender differences in wages are fully explained by gender differences in productivity.

Brand equity in the Pakistani hotel industry

Brand equity is considered as the most important aspect of branding, which is a set of brands' assets and liabilities, its symbol or name that subtracts from or adds the value provided by a product or service to a firm and customers. The current research endeavor was to identify the interrelationship of customer-based brand equity dimensions (brand awareness, brand loyalty, brand image, and service quality) in Pakistani hotel industry. Data was collected from 821 consumers who experienced the services of Pakistani five star hotels from multiple locations. Mediating regression and stepwise regression analyses were applied for investigation of study hypotheses. Results pointed out positive and significant influences of service quality on all other dimensions of brand equity whereas partial mediations were endorsed among the variables. Researchers and practitioners implications are discussed.

Current trends in the global tourism industry: evidence from the United States

Tourism is one of the largest U.S. industries, serving millions of international and domestic tourists yearly. Tourists visit the U.S. to see natural wonders, cities, historic landmarks, and entertainment venues. Americans seek similar attractions as well as recreation and vacation areas. Tourism competes in the global market, so it is important to understand current trends in the U.S. travel industry. Therefore, this article offers insight into important trends and suggests strategies for policy makers involved in the travel and tourism industry.

A adequação do consumo de alimentos de origem animal e sua relação com renda familiar

Foi realizado estudo sobre adequação de consumo de proteínas de alto valor biológico e seu relacionamento com preço e com renda familiar, em diferentes épocas. A diminuição de consumo de origem animal observada, foi causada, por uma modificação na distribuição orçamentária, na qual, a fração destinada à aquisição de carne, leite e ovos, em 1975, foi menor do que em 1969. O ''índice de Consumo de Proteínas de Origem Animal - ICPA", avaliado através da razão entre renda familiar e custo dos alimentos de origem animal recomendados para a família, é indicador eficiente do consumo desses alimentos e indiretamente do estado nutricional. Para sua utilização é necessária a fixação de um ICPA crítico, que permita identificar as famílias quanto à capacidade econômica, uma vez que a fração destinada a compra de alimentos de origem animal varia no decorrer do tempo.

An approach to absorptive capacity based on the Portuguese textile industry

The main purpose of this research is to identify the hidden knowledge and learning mechanisms in the organization in order to disclosure the tacit knowledge and transform it into explicit knowledge. Most firms usually tend to duplicate their efforts acquiring extra knowledge and new learning skills while forgetting to exploit the existing ones thus wasting one life time resources that could be applied to increase added value within the firm overall competitive advantage. This unique value in the shape of creation, acquisition, transformation and application of learning and knowledge is not disseminated throughout the individual, group and, ultimately, the company itself. This work is based on three variables that explain the behaviour of learning as the process of construction and acquisition of knowledge, namely internal social capital, technology and external social capital, which include the main attributes of learning and knowledge that help us to capture the essence of this symbiosis. Absorptive Capacity provides the right tool to explore this uncertainty within the firm it is possible to achieve the perfect match between learning skills and knowledge needed to support the overall strategy of the firm. This study has taken in to account a sample of the Portuguese textile industry and it is based on a multisectorial analysis that makes it possible a crossfunctional analysis to check on the validity of results in order to better understand and capture the dynamics of organizational behavior.