Exercise for the management of type 2 diabetes: A review of the evidence

The aim is to critically review the more relevant evidence on the interrelationships between exercise and metabolic outcomes. The research questions addressed in the recent specific literature with the most relevant randomized controlled trials, meta-analysis and cohort studies are presented in three domains: aerobic exercise, resistance exercise, combined aerobic and resistance exercise. From this review appear that the effects of aerobic exercise are well established, and interventions with more vigorous aerobic exercise programs resulted in greater reductions in HbA1c, greater increase in VO2max and greater increase in insulin sensitivity. Considering the available evidence, it appears that resistance training could be an effective intervention to help glycemic control, especially considering that the effects of this form of intervention are comparable with what reported with aerobic exercise. Less studies have investigated whether combined resistance and aerobic training offers a synergistic and incremental effect on glycemic control; however, from the available evidences appear that combined exercise training seems to determine additional change in HbA1c that can be seen significant if compared with aerobic training alone and resistance training alone.

Drainage induced convection rolls in foams

Hutzler, S., Cox, S.J., Janiaud, E. and Weaire, D. (2007) Drainage induced convection rolls in foams. Colloids and Surfaces A: Physicochemical and Engineering Aspects Volume 309, Issues 1-3, 1 November 2007, Pages 33-37 A Collection of Papers Presented at the 6th Eufoam Conference, Potsdam, Germany, 2-6 July, 2006 Sponsorship: European Space Agency (14914/02/NL/SH, 14308/00/NL/SG) (AO-99-031) CCN 002 MAP Project AO-99-075); Science Foundation Ireland (RFP 05/RFP/PHY0016); Royal Society; UWA Learned Societies.

Hybridization between Brassica napus and B-rapa on a national scale in the United Kingdom

Mike J. Wilkinson, Luisa J. Elliott, Jo?l Allainguillaume, Michael W. Shaw, Carol Norris, Ruth Welters, Matthew Alexander, Jeremy Sweet, David C. Mason (2003). Hybridization between Brassica napus and B-rapa on a national scale in the United Kingdom, Science, 302 (5644), 457-459. RAE2008

Ralladores de yuca brava tallados en madera con incrustaciones de piedras de los indígenas Tukanos y Curripacos del Vaupés.

6 hojas : ilustraciones, fotografías a color.

Cachability of Web Objects

Much work on the performance of Web proxy caching has focused on high-level metrics such as hit rate and byte hit rate, but has ignored all the information related to the cachability of Web objects. Uncachable objects include those fetched by dynamic requests, objects with uncachable HTTP status code, objects with the uncachable HTTP header, objects with an HTTP 1.0 cookie, and objects without a last-modified header. Although some researchers filter the Web traces before they use them for analysis or simulation,many do not have a comprehensive understanding of the cachability of Web objects. In this paper we evaluate all the reasons that a Web object might be uncachable. We use traces from NLANR. Since these traces do not contain HTTP header information, we replay them using request generator to get the response header information. We find that between 15% and 40% of Web objects in our traces can not be cached by a Web proxy server. We use a LRU simulator to show the performance gap when the cachability is either considered or not. We show the characteristics of the cachable data set and find that all its characteristics are fairly similar to that of total data set. Finally, we present some additional results for the cachable and total data set: (1) The main reasons for uncachability are: dynamic requests, responses without last-modified header, responses with HTTP "302 Moved Temporarily" status code, and responses with a HTTP/1.0 cookie. (2) The cachability of Web objects can not be ignored in simulation because uncachable objects comprise a huge percentage of the total trace. Simulations without cachability consideration will be misleading.

Studies on the texture, functionality, rheology and sensory properties of Cheddar and Mozzarella cheeses

The effect of fortification of skim milk powder and sodium caseinate on Cheddar cheeses was investigated. SMP fortification led to decreased moisture, increased yield, higher numbers of NSLAB and reduced proteolysis. The functional and texture properties were also affected by SMP addition and formed a harder, less meltable cheese than the control. NaCn fortification led to increased moisture, increased yield, decreased proteolysis and higher numbers of NSLAB. The functional and textural properties were affected by fortification with NaCn and formed a softer cheese that had similar or less melt than the control. Reducing the lactose:casein ratio of Mozzarella cheese by using ultrafiltration led to higher pH, lower insoluble calcium, lower lactose, galactose and lactic acid levels in the cheese. The texture and functional properties of the cheese was affected by varying the lactose:casein ratio and formed a harder cheese that had similar melt to the control later in ripening. The flavour and bake properties were also affected by decreased lactose:casein ratio; the cheeses had lower acid flavour and blister colour than the control cheese. Varying the ratio of αs1:β-casein in Cheddar cheese affected the texture and functionality of the cheese but did not affect insoluble calcium, proteolysis or pH. Increasing the ratio of αs1:β-casein led to cheese with lower meltability and higher hardness without adverse effects on flavour. Using camel chymosin in Mozzarella cheese instead of calf chymosin resulted in cheese with lower proteolysis, higher softening point, higher hardness and lower blister quantity. The texture and functional properties that determine the shelf life of Mozzarella were maintained for a longer ripening period than when using calf chymosin therefore increasing the window of functionality of Mozzarella. In summary, the results of the trials in this thesis show means of altering the texture, functional, rheology and sensory properties of Mozzarella and Cheddar cheeses.

Digestibilidad proteica de dietas para Randiá (Rhamdia quelen) utilizando fuentes alternativas de proteína en reemplazo de la harina de pescado

A fin de evaluar la posibilidad de reducir costos de alimentación en cultivo de Ramdia quelen, se realizaron dos ensayos experimentales. Uno orientado al cálculo de la digestibilidad in vivo de diferentes dietas con el fin de analizar como afecta el remplazo de la harina de pescado en su digestibilidad proteica. Por otro lado, un ensayo de crecimiento en jaulas para calcular su desempeño productivo. Ambas experiencias fueron realizadas en el Centro Nacional de Desarrollo Acuícola (provincia de Corrientes, 27°32´S,58°30´W) utilizando dos dietas experimentales (15 y 11 por ciento de harina de pescado) junto a un Control (20 por ciento). Para los estudios de digestibilidad se utilizó Cr2O3 como marcador inerte, recolectando las heces en tanques cilindro-cónicos de 150 L conectados a una columna de decantación. Sólo fueron observadas diferencias significativas utilizando p=0,1 (P = 0,0764) en los valores de CDA de la proteína obtenidos entre el Control y la D2, sin observarse diferencias entre estas y la D1. La experiencia en campo se desarrolló en jaulas de 1 m3, con peces de un Peso Inicial promedio aproximado de 28 g, a una densidad de 300 individuos/jaula,durante 197 días de cultivo. Los Pesos Finales promediaron 302,81; 287,07 y 273,39 g para las dietas Control, D1 y D2, respectivamente, observando diferencias significativas (P menor a 0.05) en el IPD, la TEP obtenida con la dieta Control superó a la de la D2 (P menor a 0.05) y no observándose diferencias significativas (P mayor a 0.05) en el FCR alcanzado con las diferentes dietas. Al analizarse los rendimientos obtenidos y los costos de las raciones suministradas, puede evidenciarse que si bien a medida que se reemplaza la proteína de origen animal, el precio por tonelada de dieta elaborada se reduce levemente,este se incrementa al analizar el costo del alimento por tonelada de pescado producido debido a un menor desempeño productivo de los peces.

Estimating the flow rate capacity of an overturned rail carriage end exit in the presence of smoke

While incidents requiring the rapid egress of passengers from trains are infrequent, perhaps the most challenging scenario for passengers involves the evacuation from an overturned carriage subjected to fire. In this paper we attempt to estimate the flow rate capacity of an overturned rail carriage end exit. This was achieved through two full-scale evacuation experiments, in one of which the participants were subjected to non-toxic smoke. The experiments were conducted as part of a pilot study into evacuation from rail carriages. In reviewing the experimental results, it should be noted that only a single run of each trial was undertaken with a limited — though varied — population. As a result it is not possible to test the statistical significance of the evacuation times quoted and so the results should be treated as indicative rather than definitive. The carriage used in the experiments was a standard class Mark IID which, while an old carriage design, shares many features with those carriages commonly found on the British rail network. In the evacuation involving smoke, the carriage end exit was found to achieve an average flow rate capacity of approximately 5.0 persons/min. The average flow rate capacity of the exit without smoke was found to be approximately 9.2 persons/min. It was noted that the presence of smoke tended to reduce significantly the exit flow rate. Due to the nature of the experimental conditions, these flow rates are considered optimistic. Finally, the authors make several recommendations for improving survivability in rail accidents. Copyright © 2000 John Wiley & Sons, Ltd.

Numerical simulation of incompressible flow problems using an unstructured staggered mesh method

A number of two dimensional staggered unstructured discretisation schemes for the solution of fluid flow and heat transfer problems have been developed. All schemes store and solve velocity vector components at cell faces with scalar variables solved at cell centres. The velocity is resolved into face-normal and face-parallel components and the various schemes investigated differ in the treatment of the parallel component. Steady-state and time-dependent fluid flow and thermal energy equations are solved with the well known pressure correction scheme, SIMPLE, employed to couple continuity and momentum. The numerical methods developed are tested on well known benchmark cases: the Lid-Driven Cavity, Natural Convection in a Cavity and Melting of Gallium in a rectangular domain. The results obtained are shown to be comparable to benchmark, but with accuracy dependent on scheme selection.

Vibrational spectroscopy and crystal structure analysis of two polymorphs of the di-amino acid peptide cyclo(L-Glu-L-Glu)

Cyclo(L-Glu-L-Glu) has been crystallised in two different polymorphic forms. Both polymorphs are monoclinic, but form 1 is in space group P21 and form 2 is in space group C2. Raman scattering and FT-IR spectroscopic studies have been conducted for the N,O-protonated and deuterated derivatives. Raman spectra of orientated single crystals, solid-state and aqueous solution samples have also been recorded. The different hydrogen-bonding patterns for the two polymorphs have the greatest effect on vibrational modes with N&bond;H and C&dbond;O stretching character. DFT (B3-LYP/cc-pVDZ) calculations of the isolated cyclo(L-Glu-L-Glu) molecule predict that the minimum energy structure, assuming C2 symmetry, has a boat conformation for the diketopiperazine ring with the two L-Glu side chains being folded above the ring. The calculated geometry is in good agreement with the X-ray crystallographic structures for both polymorphs. Normal coordinate analysis has facilitated the band assignments for the experimental vibrational spectra. Copyright © 2009 John Wiley & Sons, Ltd.

Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology

The purpose of this investigation was to examine the preparation and characterisation of hexane-in-water emulsions stabilised by clay particles. These emulsions, called Pickering emulsions, are characterised by the adsorption of solid particles at the oil/water (o/w) interface. The development of an elastic film at the o/w interface following the adsorption of colloidal particles helps to promote emulsion stability. Three different solid materials were used: silica sand, kaolin, and bentonite. Particles were added to the liquid mixtures in the range of 0.5–10 g dm−3. Emulsions were prepared using o/w ratios of 0.1, 0.2, 0.3, and 0.4. The effect of sodium chloride, on the stability of the prepared emulsions, was assessed in the range of 0–0.5 mol dm−3. In addition the use of a cationic surfactant hexadecyl-trimethylammonium bromide (CTAB) as an aid to improving emulsion stability was assessed in the concentration range of 0–0.05% (w/v). Characterisation of emulsion stability was realised through measurements of rheological properties including non-Newtonian viscosity, the elastic modulus, G', the loss modulus, G", and complex modulus, G*. The stability of the emulsions was evaluated immediately after preparation and 4 weeks later. Using the stability criteria, that for highly stable emulsions: G' > G" and both G' and G" are independent of frequency (varpi) it was concluded that highly stable emulsions could be prepared using a bentonite concentration of 2% (or more); an o/w ratio greater than 0.2; a CTAB concentration of 0.01%; and a salt concentration of 0.05 M or less—though salt was required.