Search

To evaluate the surgical outcomes in patients with Posner-Schlossman syndrome (PSS) at one year. A prospective interventional study in PSS patients with penetrating canaloplasty. Main outcome measure was success rate (6 mmHg≤ intraocular pressure (IOP) ≤ 21 mmHg) with or without medications. Thirteen eyes in 13 patients with PSS underwent complete catheterization. The mean IOP and medications (Meds) were reduced to 16.1 ± 4.8 mmHg on 0.5 ± 1.0 Meds at 12 months. Complete and qualified success rates were 61.5% and 84.6% at 12 months. The postoperative recurrent rate of PSS was 69.2%, the mean peak IOP during attacks and episodes were decreased to 26.7 ± 8.3 mmHg and 1.7 ± 2.0 times respectively. Transient IOP spike (61.5%) and hyphema (38.5%) were the two most common postoperative complications. Penetrating canaloplasty achieves a high success rate in PSS without serious complications. [ABSTRACT FROM AUTHOR]

AbstractAdvances in artificial intelligence have led to breakthroughs in large language models (LLMs), like ChatGPT, opening up exciting possibilities for conceptual design. However, it’s essential to gain an in-depth understanding of how LLMs impact conceptual design output, process, and human designers’ perception. To this end, we chose ChatGPT as an example and conducted the investigation with 30 participants divided into Human-LLMs groups and human-human groups. The results indicated that there was no significant difference between their outputs, but the incorporation of LLMs shortened the completion time with fewer design steps and less time allocated to the late stages of design. Despite being perceived as less efficient and trusted, LLMs can still be viewed as potential collaborators, with humans holding the leadership. These findings offer the HCI community a thorough comprehension of how LLMs influence creativity-related practices, providing valuable insights for designing future interactions with LLMs. [ABSTRACT FROM AUTHOR]

This study explores the feasibility of tribological self‐lubricating over a wide temperature range by doping Si and Sn solid solution components on the A‐sites of Ti3AlC2 to adapt to the severe circumstances. The specimens were sintered at 1450°C for 120 min under a pressure of 30 MPa in a vacuum environment, and their dry sliding tribological capabilities against Al2O3 at temperatures ranging from ambient temperature to 800°C were investigated using a rotational ball‐on‐disk tribo‐tester. The findings demonstrated a constantly decreased friction coefficient of Ti3Al0.8Si0.2Sn0.2C2 throughout the temperature range and admirable antifriction at higher temperatures where wear rates were 1–2 orders of magnitude lower than those at room temperature, which was superior to earlier reported Ti3AlC2. The predominant friction surface self‐adaptability mechanisms after solid solution treatment were determined to be tribo‐oxidation wear and tribo‐chemical reactions that played a vital role by examining the microstructural evolutions and tribo‐chemical phase composition on friction surfaces at various temperatures. The tribo‐oxidation‐induced generated lubricant film consisting of TiO2, Al2O3, SnO2 mixture oxide phases, and aluminosilicates was responsible for the decreased friction coefficient and wear rate. [ABSTRACT FROM AUTHOR]

Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality were investigated. Different concentrations of high methoxyl apple pectin (HMAP), low methoxyl apple pectin (LMAP), and amidation apple pectin (ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested (0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP, 0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.Supported by National Natural Science Foundation of China (31501487). Keywords:: Pectin, Dough, Rheological properties, Chinese steamed bread quality