bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mobile financial services in Bangladesh: Understanding the affordances
Authors: Hazra Ummaha , Priyo Asad Karim Khan 
Published: December 2020

AbstractMobile financial services (MFS) have the potential to impact developing countries by making financial services more accessible. To realize this potential, it is imperative to illuminate why and how people use these new platforms to accomplish their goals. Using affordance theory as a guiding tool, this study aims to uncover the underlying goal directed affordances and actualization techniques used by MFS users in Bangladesh. The data are collected through in‐depth interviews with MFS users and analyzed using thematic analysis to uncover affordances along with actualization techniques that are embedded in everyday social contexts of the users. The study finds that users in their attempts to accomplish specific goals uncover various latent affordances of MFS platforms such as financial services accessibility, self‐controlling ability, spatial and temporal mobility, disintermediation ability, self‐sustainability, secrecy maintainability, and networkability, and employ several techniques to actualize those affordances. These results have implications for utilizing MFS platforms to promote ICT4D goals.
IOData: A python library for reading, writing, and converting computational chemistry file formats and generating input files
Authors: Verstraelen Toon , Adams William , Pujal Leila , Tehrani Alireza , Kelly Braden D. , Macaya Luis , Meng Fanwang , Richer Michael , Hernández‐Esparza Raymundo , Yang Xiaotian Derrick , Chan Matthew , Kim Taewon David , Cools‐Ceuppens Maarten , Chuiko Valerii , Vöhringer‐Martinez Esteban , Ayers Paul W. , Heidar‐Zadeh Farnaz 
Published: December 2020

AbstractIOData is a free and open‐source Python library for parsing, storing, and converting various file formats commonly used by quantum chemistry, molecular dynamics, and plane‐wave density‐functional‐theory software programs. In addition, IOData supports a flexible framework for generating input files for various software packages. While designed and released for stand‐alone use, its original purpose was to facilitate the interoperability of various modules in the HORTON and ChemTools software packages with external (third‐party) molecular quantum chemistry and solid‐state density‐functional‐theory packages. IOData is designed to be easy to use, maintain, and extend; this is why we wrote IOData in Python and adopted many principles of modern software development, including comprehensive documentation, extensive testing, continuous integration/delivery protocols, and package management. This article is the official release note of the IOData library.
Evaluation of Curam drug as an ecofriendly corrosion inhibitor for protection of stainless steel‐304 in hydrochloric acid solution: Chemical, electrochemical, and surface morphology studies
Authors: El‐Haddad Mahmoud N. , Fouda Abd El‐Aziz S. 
Published: December 2020

AbstractIn the present work, the Curam drug was used as an eco‐friendly corrosion inhibitor for the protection of stainless steel 304 (SS‐304) in 2.0 M HCl solution. The inhibition efficiency was determined by mass loss (ML), Potentiodynamic polarization (PDP), and electrochemical impedance spectroscopy (EIS) measurements. The surface morphology analysis carried out using Fourier transform infrared spectroscopy (FT‐IR) and atomic force microscopy (AFM). ML data prove that with an increase in the temperature, Curam still exhibits good anti‐corrosion performance. The inhibition efficiency of Curam can still be maintained at about 72% at 318 K. The data of electrochemical measurements indicate that Curam is the mixed‐type inhibitor. The adsorption process of Curam on the SS‐304 surface obeys the Langmuir adsorption isotherm. FT‐IR and AFM analysis showed the excellent inhibition performance of Curam for SS‐304 dissolution in an acidic medium. The data obtained by chemical and electrochemical measurements are in good agreement with one another.
Considerations in genetic counseling of transgender patients: Cultural competencies and altered disease risk profiles
Authors: von Vaupel‐Klein Alexander M. , Walsh Reubs J. 
Published: December 2020

AbstractTransgender people are a growing population with specific healthcare needs, barriers to care, and disease risk factors. Cultural competencies for working with transgender people in healthcare settings are essential to reduce barriers to care and combat the associated health disparities. Genetic counselors support their patients to understand and manage medically and personally complex life events and decisions. A genetic counselor caring for a transgender patient or a patient with a transgender relative will therefore require specific cultural competencies and medical knowledge that may not have been covered in their training. Transgender health is also a relatively young field in which new insights may quickly become fundamental. The present paper therefore provides an overview of current best practices for culturally sensitive working with transgender patients, and an introduction to the additional considerations for assessment of disease risk in transgender people. Guidance on how to ensure communication with patients and other stakeholders is inclusive and affirming of transgender identities, is offered. Medical interventions used for gender transitions are described, and their (potential) effects on cancer and cardiovascular disease risk are discussed. Furthermore, the effects of sociocultural risk factors such as minority stress are outlined. In sum, we invite the reader to consider the specific biological, psychological, and social context of the consultation. Finally, we explore culturally competent approaches to pedigree charting and physical examinations with transgender people and provide recommendations for practice.
Anatomical basis of diverse jaw protrusion directionality in ponyfishes (Family Leiognathidae)
Authors: Roberts Alexus S. , Hodge Jennifer R. , Chakrabarty Prosanta , Wainwright Peter C. 
Published: December 2020

AbstractProtrusion of the oral jaws is a key morphological innovation that enhances feeding performance in fishes. The mechanisms of protrusion and the basis of variation in its magnitude are well studied, but little attention has been paid to the functional morphology of protrusion directionality, despite wide variation among teleost species from slightly dorsal to strongly ventral. Ponyfishes (Leiognathidae) comprise a group of 52 species that exhibit striking diversity in the directionality of jaw protrusion, providing a promising system for exploring its underlying basis in a single clade. We examined the anatomical basis of protrusion directionality by measuring eight traits associated with the size and positioning of oral jaw bones. Measurements were made on cleared and stained specimens of 20 ponyfish species, representing every major lineage within the family. Species fell into three nonoverlapping clusters with respect to directionality including dorsal, rostral, and ventral protruders. A key correlate of protrusion direction is the anterior–posterior position of the articular‐quadrate jaw joint. As the joint position moves from a posterior to a more anterior location, the orientation of the relaxed mandible rotates from an almost horizontal resting position to an upright vertical posture. Abduction of the mandible from the horizontal position results in ventrally directed protrusion, while the more upright mandible rotates to a position that maintains dorsal orientation. The resting orientation of the premaxilla and maxilla, thus, vary consistently with protrusion direction. Mouth size, represented by length of the mandible and maxilla, is a second major axis of variation in ponyfishes that is independent of variation in protrusion directionality.
Ultrashort echo time time‐spatial labeling inversion pulse magnetic resonance angiography with denoising deep learning reconstruction for the assessment of abdominal visceral arteries
Authors: Mori Ryuichi , Kassai Yoshimori , Masuda Atsuro , Morita Yoshiaki , Kimura Tomoyoshi , Nagasaka Tatsuo , Nishina Takashi , Tanaka Sho , Miyazaki Mitsue , Takase Kei , Ota Hideki 
Published: December 2020

AbstractCurrent contrast‐enhanced magnetic resonance angiography (MRA) and non‐contrast‐enhanced balanced steady‐state free precession (bSSFP) MRA cause susceptibility artifacts from metallic devices in assessing endovascular visceral‐artery interventions. The aims of this study are to investigate and compare image quality (IQ) and susceptibility artifacts of three‐dimensional (3D) ultrashort echo time (UTE) time‐spatial labeling inversion pulse (Time‐SLIP) with those of 3D bSSFP Time‐SLIP and to assess denoising deep learning reconstruction (dDLR) for the improvement of the signal‐to‐noise ratio (SNR) in 3D UTE with sparse sampling in phantoms and human subjects. This is a prospective type of study. Pulsatile glycerin‐water flow phantom with platinum‐tungsten‐alloy coil, stainless‐steel, nitinol, and cobalt‐alloy stents were used. Ten healthy volunteers (seven males) and three patients (two males) were included in this study. 3D UTE Time‐SLIP and 3D bSSFP Time‐SLIP at 3T were used. The phantom‐based study compared the signal‐intensity ratio of the device levels (SRdevice) and distal segments (SRdistal) to the proximal segments. The volunteer‐based study measured SNR, contrast ratio (CR), and IQ. The patient study evaluated local artifacts from metallic devices. Statistical tests included paired t‐tests, Wilcoxon‐signed rank tests, and Kruskal–Wallis tests. In the phantom‐based study, SRdevice was small with UTE Time‐SLIP, except the stainless‐steel stent. SRdistal was greater (49.1%–90.4%) on bSSFP images than UTE images (−11.1% to 9.6%). Among volunteers, dDLR in UTE images improved SNR (p < 0.05) and IQ (p < 0.05), but CR was unaffected. UTE Time‐SLIP showed inferior SNR and IQ than bSSFP Time‐SLIP in images with and without dDLR (p < 0.05 for each). However, among patients, UTE Time‐SLIP showed reduced metal artifacts compared to bSSFP Time‐SLIP. Irrespective of the lower SNR and IQ of 3D UTE Time‐SLIP than those of 3D bSSFP Time‐SLIP, the former appeared to better depict flow after stenting or coiling. This indicates the potential of 3D UTE Time‐SLIP to provide suitable diagnostic images of target vessels. dDLR improved SNR with reducing artifacts related to radial sampling, while maintaining the contrast.Level of Evidence2.Technical Efficacy Stage2.
Water footprint: applying the water footprint assessment method to Australian agriculture
Authors: Hossain Iqbal , Imteaz Monzur A , Khastagir Anirban 
Published: December 2020

AbstractBACKGROUNDWater footprint assessment is essential for the evaluation of water scarcity that considers both direct and indirect water consumption along the supply chain. This paper presents the estimation of water footprint for locally grown fruits and vegetables in Australia. Water footprint was calculated based on the framework developed in the Water Footprint Assessment Manual for the crops which are the most practicable to grow in Australia. Nine different crops (apples, grapes, tomatoes, oranges, peaches/nectarines, cherries, potatoes, carrots/turnips and almonds) in the agricultural industry were selected and identified as the most water‐consumptive crop and least water‐consumptive crop. For each type of crop, the three main water footprint components (blue, green, and grey water) were calculated.RESULTSIt was found that almond had the highest water footprint (6671.96 m3 ton−1) and tomato had the lowest water footprint (212.24 m3 ton−1) in Australia. From the global comparison, it is revealed that total water footprint for Australian crops is much higher than the corresponding international average values, except for tomatoes, potatoes and almonds. Also, almonds had the highest water footprint among the nine crops investigated.CONCLUSIONThe study provides an insight into future sustainable cropping patterns in Australia, which suggest that tomatoes, carrots/turnips, potatoes and apples should continue to be grown in Australia, whereas stone fruit (e.g., almonds) should no longer be grown because of its high water footprint. © 2020 Society of Chemical Industry
Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms
Authors: Bernaś Emilia , Jaworska Grażyna 
Published: December 2020

AbstractBACKGROUNDThe potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for blanching and their effectiveness in conserving integrity and appearance of mushroom fruiting bodies was compared with the currently accepted method of blanching in a sodium metabisulfite (SM) solution.RESULTSIt was observed that l‐phenylalanine content may be a useful indicator of the changes in enzymatic activity during frozen storage, and l‐tyrosine may be an indicator of a loss of lightness in color (parameter L*). The enzymes responsible for color changes were mainly monophenolase (MON) and, to a lesser degree, diphenolase (DIP). After being stored frozen for 8 months, these enzymes were detected at a 29:1 (DIP:MON) ratio in untreated mushrooms and a 2:1 (DIP:MON) ratio in mushrooms treated with onion juice.CONCLUSIONOnion products may be a good alternative to an SM solution. The most effective method to conserve the light color of fruiting bodies was blanching in juice or in an extract of the fleshy scale leaves. The least effective inhibitor of MON was tunic extract, which did, however, cause a favourable increase in the reducing capacity (total polyphenols) and flavonoids. Although the onion waste (tunic) extract changed the color of mushrooms from white to creamy orange, the color of these products was attractive and positively evaluated by panellists. © 2020 Society of Chemical Industry
Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production
Authors: Marzo Cristina , Díaz Ana Belén , Caro Ildefonso , Blandino Ana 
Published: December 2020

AbstractBACKGROUNDExhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid‐state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effects of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for LA fermentation by Lactobacillus plantarum of ESBPP hydrolysates was developed.RESULTSL. plantarum produced a LA concentration 34% higher than that produced by L. casei. The highest LA concentration (30 g L−1) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L−1 yeast extract and the pH was controlled with CaCO3. The concentration of acetic acid differed depending on the concentration of CaCO3 added, producing its maximum value with 27 g L−1 CaCO3. The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO3 added.CONCLUSIONSESBPP can be revalorised to produce LA. A pure LA stream or a mixture of LA and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control is of great interest depending on the destination of the effluent. © 2020 Society of Chemical Industry
Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses
Authors: Kapusniak (Jochym) Kamila , Wojcik Malwina , Wrobel Karolina , Rosicka‐Kaczmarek Justyna , Kapusniak Janusz 
Published: December 2020

AbstractBACKGROUNDFruit mousses are products with a relatively low amount of dietary fiber in a single portion, but with additional portions of soluble fiber they may be good alternative to fiber‐rich snacks as take‐away food. In the present study, the properties of new soluble dextrin fiber (SDexF) from potato starch were assessed to establish whether it could be used to enrich fruit mousses. The properties of SDexF that can affect processing and storage stability of enriched mousses were studied and compared with those of native potato starch and semiproducts (resulting from various drying temperatures). The effect of the addition of SDexF on the pasting properties of mousse was also analyzed.RESULTSThe application of food‐grade hydrochloric and citric acids as catalysts in the dextrinization of food‐grade potato starch allowed to SDexF to be obtained. Despite the differences in characteristics of the semiproducts, the final SDexF preparations were very similar in the meaning of solubility, dextrose equivalent (DE), retrogradation, and pasting properties. SDexF preparations were characterized by a significantly lower retrogradation tendency, peak viscosity, final viscosity, and gelatinization enthalpy in comparison with both native starch and semiproducts. Soluble dextrin fiber was successfully added to banana‐apple mousse. The addition of SDexF to mousse did not cause any undesirable changes to the viscosity of the product, and surprisingly even resulted in mousse with lower viscosity. Turbidity and RVA studies revealed that SDexF was stable and retrogradation processes can be negligible during storage.CONCLUSIONThe SDexF obtained from potato starch can be a novel functional substance to increase the dietary fiber content of fruit or fruit and vegetable mousses. © 2020 Society of Chemical Industry
Residue pattern of chlorpyrifos and its metabolite in tea from cultivation to consumption
Authors: Yin Peng , Dai Jinxia , Guo Guiyi , Wang Zihao , Liu Wei , Liu Xin , Chen Hongping 
Published: December 2020

AbstractBACKGROUNDChlorpyrifos (CPF) is a broad‐spectrum organophosphorus pesticide widely used to control tea geometrid (Ectropis oblique) and tea green leafhoppers (Empoasca pirisuga Matsumura) in tea trees. The major metabolite of CPF in water, plants, and animals is 3,5,6‐trichloro‐2‐pyridinol, which is more toxic than CPF. However, the dissipation pattern of CPF in tea is unknown.RESULTSAn optimized QuEChERS sample preparation method combined with ultra‐performance liquid chromatography–tandem mass spectrometry was applied to determine the residues of chlorpyrifos and its metabolite in tea during tea planting and green tea processing. During tea planting, the sum of chlorpyrifos and its metabolite dissipated rapidly with a half‐life of 1.93 days for tea shoots. The residues of chlorpyrifos and its metabolite in made green tea were 96.89 and 35.88 μg kg−1 on the seventh day. The values for processing factors of chlorpyrifos and its metabolite were all less than 1, showing that each green tea manufacturing step was responsible for the reduction. The transfer rates of chlorpyrifos and its metabolite from made green tea to its infusion were 0.68–4.62% and 62.93–71.79%, respectively.CONCLUSIONThe risk of chlorpyrifos was negligible to human health based on the hazard quotient, which was 7.4%. This study provides information relevant to the reasonable application of chlorpyrifos in tea planting and is potentially helpful for tea exporting and importing countries to establish harmonized maximum residue limits. © 2020 Society of Chemical Industry
Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature
Authors: Ding Wenwu , Zhao Xiaoyan , Xie Si , Liu Yan , Zhang Manna , Che Zhenming , Liu Yi , Liu Ping , Lin Hongbin 
Published: December 2020

AbstractBACKGROUNDAs a Chinese traditional flavor condiment, Pixian Douban (PXDB) is produced using a traditional open fermentation process. In this study, an experimental fermentation of PXDB was conducted at 40 °C for 90 days in a closed system, which has not been applied to PXDB production. The flavor, microbial community and correlations of the samples in the closed system were compared with those in the traditional fermentation.RESULTSThe content of organic acids and free amino acids in the closed fermentation of constant temperature (CFCT) achieved the standards of product quality, although they were lower than those in the traditional fermentation. Of the 140 detected aroma components, 98 were shared in the two fermentation processes. Enterobacter, Bacteroides and Megamonas were the core microbial genera related to 26 flavor components in the traditional fermentation, while Pantoea was the core microbial genus related to 18 flavor components in CFCT. The CFCT has its own unique advantages over traditional fermentation in forming aromas. It produced a greater impact on the succession of fungi than those of bacteria after changing traditional fermentation to CFCT. The influence of microorganisms on the formation of flavor components was relatively more balanced in CFCT, while the changed fermentation process impacted greatly on the functions of Zygosaccharomomyces and Pichia but little on those of Sphingomonas, Megamonas and Parabacteroides.CONCLUSIONThe study indicated that it was feasible to ferment PXDB in the closed system, and provides a basis to realize controllable PXDB production. © 2020 Society of Chemical Industry
Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase
Authors: Liu Yexue , Zhang Yuanfu , Guo Zehui , Wang Chen , Kang Hongwei , Li Jingwen , Wang Wenhang , Li Yu , Lu Fuping , Liu Yihan 
Published: December 2020

AbstractBACKGROUNDAlthough Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross‐linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG.RESULTSAn attempt was made to study the influence of BTG induced cross‐linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) results indicated that almost all protein constituents (α', α, β, AS, and BS) in SPI could be cross‐linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m2 g−1 and 48.3% for native SPI to 0.13252 m2 g−1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water‐holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05).CONCLUSIONThe results of the present study indicated that BTG could be a promising cross‐linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry. © 2020 Society of Chemical Industry