The development of a new farmed species : production technology and markets for turbot

Turbot (Scophthalmus maximus) is a high value fish that is much favoured in many market segments such as white tablecloth restaurants. Aquaculture of turbot started first in Scotland in the 1970s, but from the early 1980s the expansion in production volume and number of farms took place in Galicia, Spain. Still the main production takes place in Galicia with modest culture in France, Portugal, Denmark, Germany, Iceland, Ireland, Italy, Norway and Wales. This picture may change due to plans for substantial expansion of production in Portugal. As a consequence, aquaculture’s share of the market will dominate compared to the contribution from the wild fishery. The purpose of this report is to analyse current developments and make a forecast of future trends in turbot production and markets. There are important developments in farming technology that may impact on future supply and cost of production. On this background, we will analyse the future sustainability of turbot farming from a technological as well as economic point of view

Effects of a prophylactic knee sleeve on anterior cruciate ligament loading during sport specific movements

CONTEXT: Prophylactic knee bracing is extensively utilized in athletic populations, to reduce the high risk from knee injuries, but their role in the attenuation of anterior cruciate ligament (ACL) pathologies is not well understood. OBJECTIVE: The aim of the current investigation was to investigate the effects of a prophylactic knee sleeve on ACL loading parameters linked to the aetiology of injury in recreational athletes. SETTING: Laboratory. DESIGN: Repeated measures. PARTICIPANTS: Thirteen healthy male recreational athletes. Intervention Participants performed run, cut and single leg hop movements under two conditions; prophylactic knee sleeve and no-sleeve. MAIN OUTCOME MEASURES: Biomechanical data was captured using an eight-camera 3D motion capture system and a force platform. Peak ACL force, average ACL load rate and instantaneous ACL load rate were quantified using a musculoskeletal modelling approach. RESULTS: The results showed that both average and instantaneous ACL load rates were significantly reduced when wearing the knee sleeve in the hop (sleeve = 612.45/ 1286.39N/kg/s & no-sleeve = 743.91/ 1471.42 N/kg/s) and cut (sleeve = 222.55/ 1058.02 N/kg/s & no-sleeve = 377.38/ 1183.01 N/kg/s) movements. CONCLUSIONS: Given the biomechanical association between ACL loading and the aetiology of ACL injuries, it is proposed that athletes may be able to attenuate their risk from injury during cut and hop movements through utilization of a prophylactic knee sleeve

Pain assessment in children: How can nurses contribute to good pain assessment in children aged 0-3 years in pediatric wards?

Barns smerte blir ofte oversett eller nedprioritert, noe som resulterer i underbehandling av barnets smerter. Sykepleieren bør ha mer kunnskap om smertekartlegging og barnets utviklingspsykologi. Det vil være hensiktsmessig å samarbeide med foreldre og annet helsepersonell i smertevurderingen av barnet, og å bruke gyldige og pålitelige smertekartleggingsverktøy

Group therapy for drug addicts in prison

BSV5-30

Hemming av muggvekst i brød ved tilsetting av LAB, PAB og kalsiumpropionat i surdeig; en studie om vekst, metabolisme og antimikrobiell effekt av organiske syrer og reduksjon i pH

Brød og bakevarer står for en stor andel matsvinn årlig, noe som ofte skyldes muggvekst. Mugghemmende bakteriekulturer har fått stor oppmerksomhet som følge av forbrukernes ønske om naturlig mat uten kjemiske tilsetningsstoffer. Det er derfor av stor interesse å undersøke alternativer til kjemiske konserveringsmidler for industri tilknyttet bakerier. Selv om baketeknikk med surdeig er en gammel tradisjon, og det lenge har vært kjent at komponentene i surdeig har en hemmende effekt på mugg, så finnes det begrenset med forskning på hemming av mugg i surdeig ved benyttelse av propionsyrebakterier (PAB) og kalsium propionat. Hensikten med studien var å finne ut om melkesyrebakterier (LAB) og PAB i kombinasjon med hverandre eller alene kunne bidra til å hemme muggvekst på brød ved en synergistisk effekt. pH, organiske syrer og andre spesifikke mugghemmende metabolitter produsert av bakteriene har mest å si for den hugghemmende effekten observert i brødene. Innledningsvis ble vekst og metabolisme av 9 ulike LAB og 4 ulike PAB studert i buljong og et hvetemel hydrolysatmedium. Det ble analysert for evne til å omdanne karbohydrater til organiske syrer og senke pH. Forsøk med surdeig ble gjennomført for utvalgte PAB og LAB alene eller sammen med ulike vekstbetingelser. Brød ble bakt med gjær, surdeig med og uten LAB, surdeig med PAB, LAB og PAB som miks og LAB med kalsiumpropionat. Skivet brød ble inokulert med muggsoppene Aspergillus niger ATCC10577, Penicillium roqueforti, og Fusarium sp. Prøvene ble inkubert og observert visuelt i 21 dager ved 20 ℃. I alle prøvene bakt med surdeig ble det observert en stor økning etter fermentering i mengden melkesyre med mer enn >2718,3 mg/kg. Mengden eddiksyre produsert var lav for alle prøvene, med unntak av prøver med propionsyre eller kalsiumpropionat. Kalsiumpropionat produserte mest for alle prøveuttakene fra 2322 mg/kg ved første uttak 2401,2 mg/kg. Den mugghemmende aktiviteten var mest synlig i prøver tilsatt PAB alene og sammen med LAB, og aller best i prøver tilsatt kalsiumpropionat som fullstendig hemmet muggvekst i alle prøver inokulert med sporer fra Fusarium sp., og A. niger. P. roqueforti viste seg mest motstandsdyktig til mugghemming, og ble ikke hemmet av noen av de tilsatte LAB og PAB stammene, eller kalsiumpropionat. Resultatene viste best effekt av syngenetisk effekt mellom flere komponenter hvor surdeig sammen med LAB og kalsiumpropionat viste best hemmende effekt etterfulgt av prøver med surdeig tilsatt både PAB og LAB.Bread and bakery products account for a significant amount of annual food waste, often due to mold growth. Antifungal components have received considerable attention due to consumers' desire for natural food without chemical additives. Therefore, it is of great interest to explore alternatives to chemical preservatives in bakery-related industries. While sourdough baking techniques are an ancient tradition and it has long been known that sourdough components have an antifungal effect on mold, there is limited research on mold inhibition in sourdough using propionibacterium (PAB) and calcium propionate. The aim of this study was to investigate whether lactic acid bacteria (LAB) and PAB in combination or alone could contribute to antifungal activity on bread through a synergistic effect. pH, organic acids, and other specific antifungal metabolites produced by bacteria play a crucial role in the observed mold inhibition in bread. Initially, the growth and metabolism of 9 different LAB and 4 different PAB were studied in broth and a wheat flour hydrolysate medium. The ability to convert carbohydrates into organic acids and lower pH was analyzed. Sourdough experiments were conducted for selected PAB and LAB alone or in combination with various growth conditions. Bread was baked with yeast, sourdough with and without LAB, sourdough with PAB, LAB and PAB in a mixture, and LAB with calcium propionate. Sliced bread was inoculated with the mold species Aspergillus niger ATCC10577, Penicillium roqueforti, and Fusarium sp. The samples were incubated at 20 ℃ and visually observed for 21 days. In all sourdough bread samples, a significant increase in the amount of lactic acid was observed after fermentation, exceeding 2718.3 mg/kg. The amount of acetic acid produced was low for all samples, except for samples with PAB or calcium propionate. Calcium propionate produced the highest amount among all sample extractions, ranging from 2322 mg/kg in the first extraction to 2401.2 mg/kg. The antifungal activity was most prominent in samples supplemented with PAB alone and in combination with LAB, and it was most effective in samples supplemented with calcium propionate, completely inhibiting mold in all samples inoculated with spores from Fusarium sp. and A. niger. P. roqueforti showed the highest resistance to antifungal activity and was not inhibited by sourdough, any of the added LAB and PAB strains, or calcium propionate. The results demonstrated the best effect of a synergistic interaction among multiple components, with sourdough together with LAB and calcium propionate exhibiting the strongest inhibitory effect, followed by samples with sourdough supplemented with both PAB and LAB

Hassel fengsel 2004 : en brukerorientert undersøkelse av en virksomhetsteoretisk prakis

This report is based upon a follow-up examination of how life has turned out for the sentenced after their release from the prison of Hassel. A similar examination has been conducted earlier, in 1995, by the researchers at KRUS (The correctional service of Norway staff academy) (Hammerlin & Kristoffersen 1998). The prison of Hassel is a serving alternative with a low security level, where the targetgroup is inmates who acknowledge that they have an intoxicant-problem. The prison can accommodate 26 inmates all together, and is the only prison in Norway that has it’s ideological rooting in activity theory. In the spring of 2004, we contacted 47 of the inmates that served their sentences during 2001 and 2002. 38 of the asked responded positively to the inquiry, and were interviewed by telephone. The starting point of the interview-guide was what the respondents themselves had experienced as most relevant during the serving, what they remembered the most from their time at the prison of Hassel, and what they thought had been of significance to them after the release. In the interviews, weight was put on how life after the release had turned out with regards to the use of intoxicants. Another important point was if they had been sentenced or in custody for committing crime again after the release. We also asked them to put into words how they experienced their own quality of life in regard to work, leisure-time, family and friends. The results of the examination show that 79% (30 persons) had changed their intoxicant- habits after the stay at the prison of Hassel. As many as 73,7% (28 persons), had neither been sentenced nor in custody after the release. The examination also provide a foundation for claiming that the most important single factor in staying away from intoxication and new criminal behaviour, is a steady job. Factors like civil status, living conditions and network is of significance to how each single person evaluate the quality of their life-situation. Several of the respondents expressed that they were lonely. A life without intoxicants has brought them closer to their families, but they have had to give up contact with former friends. The results of the examination give us positive feed-back on the environmental work we conduct, as well as a direction for the further professional development of the prison.Denne rapporten bygger på en undersøkelse gjort ved Hassel fengsel om hvordan det har gått med domfelte etter løslatelse fra fengselet. Det har tidligere vært gjort en lignende undersøkelse ved fengselet, foretatt i 1995 av forskere ved KRUS (Hammerlin & Kristoffersen 1998). Hassel fengsel er et soningsalternativ med lavt sikkerhetsnivå der målgruppen er innsatte som selv erkjenner å ha et rusproblem. Fengselet har 26 soningsplasser og er det eneste fengselet i Norge som har sin ideologiske forankring i virksomhetsteorien. Våren 2004 kontaktet vi 47 av dem som sonet dom ved fengselet i perioden 2001 og 2002. Av disse, var det 38 som svarte positivt på henvendelsen og ble intervjuet pr. telefon. Intervjuguiden tok utgangspunkt i hva respondentene opplevde som mest relevant under soningen, hva de husket best fra tiden ved Hassel fengsel og hva som har fått betydning for dem i ettertid. Det ble under intervjuet spesielt lagt vekt på hvordan livet etter løslatelsen hadde artet seg med hensyn til bruk av rusmidler. Et annet viktig punkt var om de hadde begått kriminelle handlinger de var dømt eller varetektsfengslet for. Vi ba dem også sette ord på hvorledes de opplever sin egen livskvalitet i forhold til arbeid, fritid, familie og venner. Resultatene fra undersøkelsen viste at i alt 79% (30 personer) hadde endret sine rusvaner etter oppholdet ved Hassel fengsel. Hele 73,7% (28 personer) hadde ikke blitt domfelt eller varetektsfengslet etter løslatelsen. Undersøkelsen gir også grunnlag for å hevde at den viktigste enkeltfaktoren for å holde seg unna rus og ny kriminalitet, er fast sysselsetting. Faktorer som sivil status, boforhold og nettverk har stor betydning for hvorledes den enkelte vurderer kvaliteten på sin livssituasjon. Flere av respondentene gir uttrykk for at de er ensomme. En rusfri tilværelse har knyttet dem nærmere familien, men de har måttet gi opp kontakten med tidligere venner. Resultatet fra undersøkelsen gir oss en positiv tilbakemelding på det miljøarbeidet vi utøver. Samtidig gis det også retning for hva fengselet faglig bør utvikle videre