[The prevalence and influence factors of work-related musculoskeletal disorders of dental nurse].

Objective: To investigate the prevalence and Influence factors of work-related musculoskeletal disorders (WMSDs) among dental nurses in tertiary stomatology hospitals. Methods: From June to July 2020, 1321 dental nurses from 18 tertiary stomatology hospitals in 18 provinces of China were enrolled as research subjects through a phased sampling method. The cross-sectional study was performed with validated instruments including the basic information questionnaire, Effort-Reward Imbalance Questionnaire, Nurse-Physician Collaboration Scale, and Chinese Musculoskeletal Questionnaire, so as to get the information about the social demography information, nursing-physician cooperation, work stress and the incidence of WMSDs. The influenang factors of WMSDs was analyzed. Results: The past prevalence, annual prevalence, and weekly prevalence of WMSDs were 80.8% (1067/1321) , 68.7% and 43.7% (575/1321) . 58.4% (771/1321) of nurses had WMSDs in three or more body parts. Neck (51.4%) , waist (42.2%) and shoulder (41.6%) were the top three body regions in the past year. The absenteeism rate due to musculoskeletal disorders ranged from 3.5% to 9.0%, waist (8.9%) and neck (8.0%) were the top two body regions. Working more than 40 hours per week (OR=1.74, P<0.001) and effect/reward>1 (OR=1.50, P=0.002) were risk factors of WMSDs (OR=1.74, 95% CI: 1.32~2.30; OR=1.50, 95%CI: 1.17~1.92, P<0.05) , while regular physical exercise every week (≥30 min per times) was the protective factor (OR=0.74, 95%CI: 0.56~0.97, P=0.030) . Conclusion: The prevalence rate of WMSDs of dental nurses in China was high, and most of the nurses suffered with many body parts. Thus, we should reduce controllable occupational stresso, ensuring adequate rest and strengthening physical exercise to reduce the incidence of WMSDs.

Changes in flowering functional group affect responses of community phenological sequences to temperature change.

Our ability to predict how temperature modifies phenology at the community scale is limited by our lack of understanding of responses by functional groups of flowering plants. These responses differ among species with different life histories. We performed a reciprocal transplant experiment along four elevation gradients (e.g., 3,200, 3,400, 3,600 and 3,800 m) to investigate the effects of warming (transferred downward) and cooling (transferred upward) on plant flowering functional groups (FFGs) and community phenological sequences (i.e., seven phenological events). Warming significantly decreased early-spring-flowering (ESF) plant coverage and increased mid-summer-flowering plant (MSF) coverage, while cooling had the opposite effect. All community phenological events were advanced by warming and delayed by cooling except for the date of complete leaf-coloring, which showed the opposite response. Warming and cooling could cause greater advance or delay in early-season phenological events of the community through increased coverage of MSF species, and warming could delay late-season phenological events of the community by increased coverage of ESF species. These results suggested that coverage change of FFGs in the community induced by temperature change could mediate the responses of the community phenological events to temperature change in the future. The response of phenological events to temperature change at the species level may not be sufficient to predict phenological responses at the community-level due to phenological compensation between species in the community.

Relatively stable response of fruiting stage to warming and cooling relative to other phenological events.

The timing of the fruit-set stage (i.e., start and end of fruit set) is crucial in a plant's life cycle, but its response to temperature change is still unclear. We investigated the timing of seven phenological events, including fruit-set dates during 3 yr for six alpine plants transplanted to warmer (approximately +3.5°C in soils) and cooler (approximately -3.5°C in soils) locations along an altitudinal gradient in the Tibetan area. We found that fruit-set dates remained relatively stable under both warming and cooling during the 3-yr transplant experiment. Three earlier phenological events (emergence of first leaf, first bud set, and first flowering) and two later phenological events (first leaf coloring and complete leaf coloring) were earlier by 4.8-8.2 d/°C and later by 3.2-7.1 d/°C in response to warming. Conversely, cooling delayed the three earlier events by 3.8-6.9 d/°C and advanced the two later events by 3.2-8.1 d/°C for all plant species. The timing of the first and/or last fruit-set dates, however, did not change significantly compared to earlier and later phenological events. Statistical analyses also showed that the dates of fruit set were not significantly correlated or had lower correlations with changes of soil temperature relative to the earlier and later phenological events. Alpine plants may thus acclimate to changes in temperature for their fruiting function by maintaining relatively stable timings of fruit set compared with other phenological events to maximize the success of seed maturation and dispersal in response to short-term warming or cooling.

Examining extrinsic factors that influence product acceptance: a review.

Drivers of liking (DOL) studies are useful for product development to formulate acceptable products; however, DOL alone are insufficient for understanding why a product is purchased and repurchased, which is ultimately the indication of a successful product. Ultimately sensory attributes drive product success (that is, repeat and continued purchase). However, ignoring the importance of extrinsic factors may neglect the vital product attributes responsible for the initial purchase, which may in turn, affect repeat purchase. The perception of sensory attributes assessed by DOL is mitigated by external perceptions of quality. If the sensory attributes do not deliver based upon the quality cues, the product will not be acceptable. Four key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making. In order to more thoroughly understand what the DOL for a product is, these 4 product cues should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.

Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.

Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners.

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis.

Milk consumption by Americans has not met the standards of the Dietary Guidelines for Americans. Chocolate milk can improve milk consumption, especially by children, due to its color and taste. However, the high sugar content of chocolate milk is a cause for concern about its healthfulness, resulting in its removal from some school lunch programs. It is important to reduce the sugar content of chocolate milk and still maintain acceptability among consumers. It is also important to investigate other natural alternatives to sweetening. The objectives of this study were to identify the different sweetness intensity perceptions of sucrose in water and various dairy matrices, to identify the acceptable reduction in sweet taste for chocolate milk for both young adults (19-35 yr) and children (5-13 yr), and to determine if lactose hydrolysis is a viable alternative. Threshold and power function studies were used to determine the benchmark concentration of sucrose in chocolate milk. The acceptability of sugar reduction from the benchmark concentration for both young adults and children and the acceptability of lactose hydrolyzed chocolate milk (4°C for 24 h) with added lactose for young adults were evaluated. Acceptability results demonstrated that sugar reduction in chocolate milk is possible for both young adults and children as long as it does not exceed a 30% reduction (from 205 mM). Lactose hydrolysis of added lactose was used to achieve the sweetness of sucrose in chocolate milk but required >7.5% (wt/vol) added lactose, which contributed undesirable calories, indicating that lactose hydrolysis may be more suitable for other dairy beverages that require less added sugar. The findings of this study demonstrate consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages.

Short communication: norbixin and bixin partitioning in Cheddar cheese and whey.

The Cheddar cheese colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary colorant in annatto, norbixin, along with cheese color alternatives. The objective of this study was to determine norbixin partitioning in cheese and whey from full-fat and fat-free Cheddar cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar cheese colorant. Full-fat and fat-free Cheddar cheeses and wheys were manufactured from colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30 mL of annatto/454 kg of milk) were used for full-fat Cheddar cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar cheese (15 mL of annatto/454 kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55 °C, and then 60 mL of bixin/454 kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8 MPa). Milk with no colorant and milk with norbixin at 15 mL/454 kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free cheese and whey (cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in cheese), 1.3% of added bixin to cheese milk was recovered in the homogenized, unseparated cheese whey, concurrent with higher recoveries of bixin in cheese (94.5%). These results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbixin in the dairy industry.

[Comparison and correlative analysis on characters of Rehmannia glutinosa Libosch. Varieties].

OBJECTIVE: To compare the economical characters, yield characters and content of catalpol on Rehmannia glutinosa Libosch. varieties. METHODS: To study characters by field randomized block test and analysis of variance. To analyse the content of catalpol by HPLC. RESULTS: The results by analysis of variance were that the F value in plant width was 15.4 (F0.01 = 5.54), the F value in length of leaves was 12.2, the F value in width of leaves was 13.35, the F value in yield of single plant was 55.7 and the F value in content of catalpol was 8.03. The results by correlative analysis were that the linear correlation coefficient of signal plant yield with length of leaves was 0.9639, with width of leaves was 0.9073, with amount of earthnuts was 0.7060 and with plant fresh weight was 0.9950. The linear correlation coefficient of content of catalpol with plant width was 0.9169, with length of leaves was 0.7046 and with width of leaves was 0.7159. CONCLUSION: There were significant differences in plant width, length of leaves width of leaves, and yield of single plant and content of catalpol of Rehmannia glutinosa Libnosch. varieties. There were significantly positive correlations in signal plant yield with plant fresh weight, length of leaves, width of leaves and amount of earthnuts. There were significantly positive correlations in content of catalpol with plant width, length of leaves and width of leaves.

[Temperature requirements for afterripening of the embryo of Fritillaria cirrhosa Don.f].

The seeds of Fritillaria cirrhosa contain immature embryos at harvest. To afterripen the embryos, different temperatures are required at different stages. Experiments show that 15 degrees C is the most suitable temperature for the earlier stage of morphological development of the embryos, and 10 degrees C for the later stage. To release from the physiological dormancy, chilling at 5 degrees C for 73-91 days is desirable.