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This article discusses a study that aimed to evaluate the reproducibility of measurements of breech progression angle (BPA) using transperineal ultrasound (US). The study involved providing 3D ultrasound volumes to eight operators from four maternity units in Spain and Italy. The operators measured the BPA using 3D US volume processing software, and the interobserver reproducibility was assessed. After an online review and the development of an image-based score for BPA measurement, the reproducibility improved. The study concludes that the measurement of BPA is feasible and reproducible when using a standardized image-based score. [Extracted from the article]

Volatile organic compounds (VOCs) are molecules present in our everyday life, and they can be positive, such as in the formation of odour and food flavour, or harmful to the environment and humans, and research is focusing on limiting their emissions. Various methods have been used to achieve this purpose. Firstly, we review three main degradation methods: activated carbon, photocatalysis and a synergetic system. We provide a general overview of the operative conditions and report the possibility of VOC abatement during cooking. Within the literature, none of these systems has ever been tested in the presence of complex matrices, such as during cooking processes. The aim of this study is to compare the three methods in order to understand the behaviour of filter systems in the case of realistically complex gas mixtures. Proton transfer reaction-mass spectrometry (PTR-MS) has been used in the real-time monitoring of volatilome. Due to the fact that VOC emissions are highly dependent on the composition of the food cooked, we evaluated the degradation capacity of the three systems for different burger types (meat, greens, and fish). We demonstrate the pros and cons of photocatalysis and adsorption and how a combined approach can mitigate the drawbacks of photocatalysis.

Volumetric stability is an important aspect of the performance of building materials, and the shrinkage of CaO-FeOx-Al 2 O 3 -SiO 2 -rich inorganic polymers (IPs) has not been thoroughly investigated yet. Hence, this paper describes the outcome of a study conducted to investigate ways to minimize their shrinkage using different curing regimes. Two different slags were used as case studies to assess the robustness of the developed mitigation strategies. IP pastes and mortars were cured at (i) room condition, (ii) in slightly elevated temperature (60 °C for 2 d) and (iii) in a water-saturated environment. The reaction kinetics and formed products were examined on IP pastes, while mortars were made to characterize the 28 d pore structure, autogenous shrinkage, drying shrinkage, and strength development. The results showed that the precursors' reactivity and curing conditions severely affect shrinkage mechanisms and magnitude. Volumetric changes in the plastic stage can be related to the precursors' reactivity but drying shrinkage was the driving mechanism affecting the volumetric stability of all IP mortars. Understanding the effect of a precursor's composition and curing conditions on shrinkage is fundamental to develop proper mitigation strategies and to overcome one of IPs' main technical drawbacks.

This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction–Time of Flight–Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked and raw samples, with cooking causing a significant increase in 64% of VOCs, especially hydrogen sulphide, methanethiol, and butanal. A two-way ANOVA revealed significant effects of origin, time, and their interaction on VOC concentration, with 102 mass peaks varying significantly based on all three factors. Seasonal effects were also notable, particularly in reared fish from the Adriatic Sea, where compounds like monoterpenes and aromatics were higher during non-breeding months, likely due to environmental factors unique to that area. Differences between wild and reared fish were influenced by lipid content and seasonal changes, impacting the VOC profile of seabream. These findings provide valuable insights into how cooking, geographical origin, and seasonality interact to define the flavour profile of seabream, with potential applications in improving quality control and product differentiation in seafood production. [ABSTRACT FROM AUTHOR]

Alite calcium sulfoaluminate (ACSA) cement is an innovative and environmentally friendly cement compared to ordinary Portland cement (OPC). The synthesis and hydration of ACSA clinkers doped with gradient sulfur were investigated. The clinker compositions and hydrated pastes were characterized by X-ray diffraction (XRD), isothermal calorimetry, mercury intrusion porosimetry (MIP), and scanning electron microscopy (SEM) to analyze its mineral contents, hydration products, heat release, pore structure, and microstructure. The compressive strength and linear expansion of ACSA mortars were tested for their mechanical properties. Results showed that clinkers doped with 2 wt.% MgO can offset the hurdle that SO3 caused to the formation of C3S (tricalcium silicate). Clinkers with varying ratios of C3S and C4A3$ (calcium sulfoaluminate) were obtained, achieving 58–70% C3S and 2.0–5.6% C4A3$ in ACSA through adjusting the KH (lime saturation factor) values and SO3 dosage. ACSA cement showed better early mechanical properties. The 0.93 KH value with 3% SO3 dosage in the raw meal, which contains 63.9% C3S and 2.98% C4A3$ in the clinker, reached an optimal compressive strength level at 1d (26.35 MPa) and at 3d (39.41 MPa), marking 30.45% and 18.70% increases compared to PII 52.5. The excellent early strength of ACSA cement may offer promising applications t increasing the incorporation of supplementary cementitious materials, thereby reduce pollution and carbon emissions. [ABSTRACT FROM AUTHOR]