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Introduction: Chronic Kidney Disease Symptom Burden Index (CKD-SBI) is an instrument measuring symptom burden developed by Almutary and colleagues in 2015 to refine the identification of symptom burden in chronic kidney disease population. This instrument has not been tested for Indonesian language, thus, the aim of study was to translate and psychometrically testing the Indonesian version of CKD-SBI. Methods: This study design was cross-sectional study. The study methods were divided into translation and psychometric testing. The translation was conducted by adapting Guillemin and Beaton's guidelines. The psychometric properties determined 320 hemodialysis patients with several inclusion criteria such as above 18 years old, regularly receiving hemodialysis for more than 3 months. Patients with cognitive impairment, psychiatric patients, and in critical condition were excluded. Results: The item content validity index of the Indonesian version was 0.92, and the subscale content validity was 0.78. The instrument demonstrated convergent validity with the Kidney Disease Quality of Life. Excellent internal consistency was demonstrated based on a Cronbach’s alpha coefficient of .91 and a subscale ranging from 0.86 to 0.92. The confirmatory factor analysis showed that the five factors of English Version did not fit the Indonesian version. Conclusions: Translated Indonesian versions of CKD-SBI can be used as instruments to assess symptom burden among patients with hemodialysis. By assessing symptom burden, we hope nurses in the hospital are able to decide effective symptom management to increase the health-related quality of life among these populations.

To explore the differences in aroma between compressed dark tea and raw dark tea, headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to analyze and compare the flavor quality and aroma composition of four kinds of Hunan compressed dark tea and raw dark tea stored under the same condition. The results showed that compared with the raw tea, the pine smoke-like aroma and the crude, green, sour and other miscellaneous off-odors of the compressed tea were weaker, the concentration of aroma was higher and more long-lasting, and the stable flavor was more prominent. Furthermore, the contents of 15 unpleasant aroma components such as (E,Z)-2,4-heptadienal, 2,3,5,6-tetramethylpyrazine, and acetic acid in the compressed tea decreased, while the contents of 11 pleasant aroma components such as (E,E)-2,4-heptadienal, saffron aldehyde and butylated hydroxytoluene increased. Through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), 10 characteristic aroma components which could potentially be used to discriminate between compressed dark tea and raw dark tea were identified including acetic acid, 2-butyl-1-octanol, 1,2,3-trimethylbenzene, (Z)-2-decylenaldehyde, linalool, octanol, α-terpineol, 3-tridecanone, (E,Z)-2,6-nonadienol and phenylethanol. These results can provide a reference for further research on the quality formation mechanism of Hunan dark tea and the development of dark tea products.

BackgroundBoth the Sport Education (SE) model and Teaching Games for Understanding (TGfU) have been connected to the theory of situated learning, which is a game-centered curricular model. TGfU emphasizes tactical awareness, decision making, and skill execution. The SE model provides a complete season during physical education (PE) lessons. Therefore, it is worth exploring the integration of TGfU with SE (TGfU-SE) model in PE courses, and whether the hybrid TGfU-SE model can achieve better learning effects for students than the TGfU model alone.PurposeThe purpose of the study was to compare the difference in learning effects between the TGfU-SE model and the TGfU model on students’ learning motivation, sport enjoyment, responsibility, and game performance.MethodsThis study used a quasi-experimental design to compare different learning effects between the experimental group (TGfU-SE) and the control group (TGfU). The participants lived in Taiwan, including two junior high school PE teachers and four PE classes with a total of 90 students (TGfU-SE group, n = 46; TGfU group, n = 44). Each teacher taught two PE classes, one with an experimental group and one with a control group. This study used four research instruments, including the Responsibility Scale in Physical Education (RSPE), Learning Motivation Scale in Physical Education (LMSPE), Sport Enjoyment Scale in Physical Education (SESPE), and Game Performance assessment instrument (GPAI). Analysis of covariance (ANCOVA) and the independent t-test were used to analyze the data.ResultsThe results of this study showed that the TGfU-SE model had more positive learning effects on students’ learning motivation, sport enjoyment, responsibility, and game performance than the TGfU model.Conclusionwe concluded that the TGfU-SE model had a more positive influence on students’ learning performance than the TGfU model. It is suggested that the hybrid TGfU-SE model could be implemented effectively in the PE curriculum.

Background: Nanotechnology education has become an urgent priority to nurture skilled human resources for the rapidly developing nanotechnology-related industries. The promotion of popular science education focusing on nanotechnology is an ideal approach to bridge the gaps in formal curricula, and to stimulate curiosity about and interest in nanotechnology among schoolchildren. Purpose: The objective of this study was to evaluate the effectiveness of the Nanotechnology-based Popular Science Education Promotion and Teaching (NPSEPT) program through camp activity that was implemented in elementary schools in I-Lan City, Taiwan. Program description: To create a competitive advantage, a human resources development program was implemented as one of the nanotechnology incubation projects in Taiwan and focused on developing an appropriately-skilled professional workforce as well as promoting popular science education. Sample: The volunteer research participants were 323 sixth grade students in four elementary schools in I-Lan City, Taiwan, who were evaluated at the beginning and the end of the nanotechnology-based popular science promotion camp activity. Design and methods: A research tool called the "NPSEPT test" was designed specifically for this study and was approved by experts who evaluated its content and face validity. The questionnaire was divided into three aspects: "Nanophenomena in the natural world"; "Nanomaterials and their scaling effects"; and "Definition, characteristics, and applications of nanotechnology." The effectiveness of learning among the students was analyzed using descriptive statistics, a paired sample t-test, analysis of variance (ANOVA) and a post hoc comparison. Results: The results of the three-part "NPSEPT test" revealed that NPSEPT significantly advanced nanotechnology learning performance and outcomes among students in the four participating elementary schools. Of the 15 questions included in the NPSEPT test, positive change for more than 30% of students was achieved for eight questions related to nanotechnology concepts. Conclusions: Significant effectiveness of the NPSEPT program and nanotechnology learning outcomes of the elementary school students were observed. The NPSEPT program should therefore be considered an appropriate program to promote popular science with a focus on nanotechnology in elementary schools.

Summary: Laccase was immobilised on electrospun chitosan fibres to prepare a laccase time–temperature indicator (LTTI) to predict the quality deterioration of fresh‐cut papaya. Using sodium azide (NaN3) as an enzyme inhibitor could retard the laccase‐catalysed coloration and to expand activation energy (Ea) range, in which the LTTI was calibrated to correlate with fresh‐cut papaya deterioration. The fresh‐cut papaya reaching total plate count (TPC) of 105 CFU g−1 demonstrated unacceptable quality and the time it took was close to the coloration endpoint of formulated LTTI at different storage temperatures. The Ea of the LTTI, formulated with 20 μg cm−2 of laccase and 0.1 mm NaN3, was 55.69 kJ mol−1, which only differed by approximately 15 kJ mol−1 from the Ea of the TPC of fresh‐cut papaya. In the 5, 15, 25, and 35 °C isothermal response tests, the prediction errors were 1.15%, 2.78%, 2.78%, and 0.83%, respectively. In temperature fluctuation response experiments, the coloration endpoint of the LTTI was correlated with the quality deterioration of fresh‐cut papaya. These results revealed that the formulated LTTI had high reliability in evaluating the shelf life of fresh‐cut papaya. [ABSTRACT FROM AUTHOR]

We investigated the combined antimicrobial effect of nisin and chitosan hydrolysates (CHs) by regulating the antimicrobial reaction order of substances due to differential releasing rate from hydroxypropylmethylcellulose-modified bacterial cellulose (HBC). The minimum inhibitory concentration of nisin against Staphylococcus aureus and that of CHs against Escherichia coli were 6 IU and 200 μg/mL, respectively. Hurdle and additive effects in antimicrobial tests were observed when nisin was used 6 h before CH treatment against S. aureus; similar effects were observed when CH was used before nisin treatment against E. coli. Simultaneously combined treatment of nisin and CHs exhibited the low antimicrobial effect. HBC was then selected as the carrier for the controlled release of nisin and CHs. A 90% inhibition in the growth of S. aureus and E. coli was achieved when 30 IU-nisin-containing HBC and 62.5 μg/mL-CH-containing HBC were used simultaneously. The controlled release of nisin and CHs by using HBC minimized the interaction between nisin and CHs as well as increased the number of microbial targets. [ABSTRACT FROM AUTHOR]

In this study, thermostable microcapsules prepared with a hybrid of chitosan and silica (MC CS ) as the shell material and soybean oil with a low specific heat capacity as the nucleus were applied to maintaining the crispness of microwave-reheated battered and breaded fish nuggets. The MC CS added batter at 1 g/100 mL concentration exhibited desirable rheological properties and a 40% pick-up rate, as well as a high cutting force, low deformation and desirable number of peaks in the cutting force profile of the fish nuggets reheated in a microwave oven. After microwave reheating, the moisture content of the crust was lower, and moisture content of the fish meat was higher, in the MC CS -containing nuggets than in the MC CS -free nuggets. This phenomenon suggested that the MC CS facilitated the formation of a water barrier by high temperature and high pressure during microwave reheating, which prevented moisture molecules from migrating from the fish meat to the crust. [ABSTRACT FROM AUTHOR]

The hydrolyzed gelatin peptides, obtained from the hydrolysis of Tilapia nilotica skin gelatin with alcalase and pronase E, were fractionated using an ultrafiltration system into hydrolyzed gelatin peptides-a (10 kDa membrane), hydrolyzed gelatin peptides-b1, and hydrolyzed gelatin peptides-b2 (5 kDa membrane) fractions. The highest oxygen radical absorbance capacity was observed in hydrolyzed gelatin peptides-b2, which contained more nonpolar amino acids than the other hydrolyzed gelatin peptides. Hydrolyzed gelatin peptides-b2 at a concentration of 12.5 mg/ml exhibited the highest proliferation ability and increased the expression of Type I procollagen mRNA, which indicated an enhanced collagen synthesis. Hydrolyzed gelatin peptides protected Detroit 551 cells from 2,2′-azobis(2-amidinopropane) dihydrochloride-induced oxidative damage and increased cell viability. Hydroxylpropylmethyl cellulose-modified bacterial cellulose and dried fabricated biofilm were less eligible for Detroit 551 cell proliferation than bacterial cellulose. The release of hydrolyzed gelatin peptides in bacterial cellulose film was slower than that in hydroxylpropylmethyl cellulose-modified bacterial cellulose and dried fabricated biofilm; thus, bacterial cellulose film and hydroxylpropylmethyl cellulose-modified bacterial cellulose and dried fabricated biofilm are suitable candidates for applications in delayed release type and rapid release type biofilms, respectively. [ABSTRACT FROM PUBLISHER]

Addition of microcapsules with a high dielectric constant and low specific heat capacity to a battered layer was designed to create a higher temperature in the crust than in the prefried fish nuggets to prevent the water vapor in the fish nuggets from migrating to the crust during microwave heating. Therefore, chitosan-silica hybrids and soybean oil were utilized to prepare the shell and core of the thermally stable microcapsules (MCCS), respectively. The MCCS were prepared by sol-gel coacervation from an oil-in-water emulsion. The sodium silicate was hydrolyzed and coacervated through polymerization for 24 h at pH 5. The zeta potential analysis indicated that chitosan with a positive charge and silica with a negative charge interacted through electrostatic attraction to form a hybrid shell. The volume mean particle size and encapsulation efficiency of the MCCS were 9.6 ± 0.2 μm and 75.6% ± 1.3%, respectively, when oil/chitosan = 0.2 and chitosan/silica = 0.5 (w/w). In addition to H-bonding and electrostatic attraction, Si-O-N bonds were formed between chitosan and silica. Dehydration of the bound water in the MCCS was observed in the range of 25 to 250 °C in the differential scanning calorimetry thermal analysis, with the lack of apparent thermal peaks indicating its high thermal stability. The decrease of force to cut the crust observed by texture analysis as well as the increase of hedonic score by consumer acceptance test revealed the addition of 1% MCCS significantly improved the crispness of the crust in the microwave-reheated nuggets. [ABSTRACT FROM AUTHOR]