bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Potential Input Serving (PIS) and Potential Output Improvement (POI) in the Kagera Sugar Ltd Based on Self Technical Efficiency Analysis
Authors: Dominick Moses , Ilembo Bahati , Mbegalo Tukae 
Published: February 2024

Abstract
This paper examines the Potential Input Serving (PIS) and Potential Output Improvement (POI) in the Kagera Sugar Limited (KSL). It establishes how the sugar factory makes use of all the available potentials in its production activities and operations. Data were collected from 16 independent decision-making units (DMUs) in each production year, from 2005 to 2021. The Data Envelopment Analysis (DEA)-CCR model was employed to estimate the efficiency levels for all DMUs at the first stage, then further analysis was carried out in order to estimate the Potential Input Serving (PIS) and Potential Output Improvement (POI) of the factory. It was found that on average the factory for 16 production years had an overall Technical efficiency (OTE) of 93.7%, 99.1% Pure Technical Efficiency (PTE) and 94.6% of Scale Efficiency (SE). Furthermore, revealed that, by assuming the Constant Return to Scale (CRS) technology, on average, 19.48% of employees, 15.23% of actual crushing hours and 6.53% of cane crushed could have been saved if the factory could operate efficiently in all 16 production years. In addition, the factory could have produced more sugar by 7.17% and molasses by 12.36%. However, under the Variable Return to Scale (VRS) technology, the potential input savings dropped to an average of 8.01% for number of employees, 6.73% for actual crushing hours and 6.31% for sugarcane crushed while the potential output improvement was observed to be 7.5% and 9.45% for sugar and molasses respectively.
Bayesian Inference on the Type-II Extreme Value Distribution Parameters
Authors: Maswadah M. 
Published: February 2024

Abstract
In this paper, Bayesian inference is applied for estimating the type-II extreme value distribution parameters and reliability when the experimental data are collected under type-II progressive censored samples. Via Monte Carlo simulations, the statistical properties of the estimations under the non-informative prior (NIP) are compared with those under the informative prior (IP), when prior information on the unreliability level at a fixed time is introduced. This study has shown that the use of prior information outperforms the statistical properties of the estimations, even when only a modest amount of prior information on the process parameters is available. Finally, a numerical example is given to illustrate the inferential method developed in this paper.
Comprehensive Safety Assessment of Diverse Cannabinoids: A Scientific Inquiry
Authors: Docampo-Palacios Maite L. , Ramirez Giovanni , Tesfatsion Tesfay , Pittiglio Monica , Ray Kyle , Cruces Westley 
Published: February 2024

Abstract

The surge in the popularity of cannabinoids has led to a proliferation of companies catering to the demand for such products. As the number of suppliers rises, so does the availability of consumable cannabinoid products. While some products undergo testing to meet acceptable standards, many companies opt for minimal testing that overlooks uncommon contaminants potentially harmful during smoking or inhalation. The unregulated cannabinoid market relies on reputable companies to establish standards ensuring the cleanliness of cannabinoid products. Although numerous reports explore the efficacy of cannabinoids, safety remains less extensively documented. Misconceptions about recreational cannabis use and variations in study methodologies, indications, dosing, and administration protocols hinder the overall assessment of the safety of cannabinoid-based medicines. The similarity in retention times and UV absorbance among many cannabinoids adds complexity to distinguishing isomers. Alternative techniques such as LC/MS, GC/MS, and NMR can aid in characterizing cannabinoids. Our study involved testing both high-purity cannabinoids and products from various companies, including crude and distilled THC, HHC, and THCP products which are popular among consumers. These tests were conducted against in-vitro lung cell lines to simulate the absorption of these products during inhalation. Considering the unregulated nature of the markets and the presence of both high-quality and low-quality products, our findings emphasize the importance for companies and consumers to prioritize clean products to remain competitive.
Thrive or Throttle: The Impact of Government Transfers on Economic Growth in China
Authors: Chen Zhibin 
Published: February 2024

Abstract

As a pillar of the fiscal system, fiscal transfers are highly related to the healthy development of society and the economy. But do intergovernmental fiscal transfers promote local economies? Existing literature presents quite controversial results. To obtain confirmative conclusions, this study adopted meta-analysis and meta-regression analysis by evaluating 675 effect sizes from 51 academic studies. The results show transfer payments in China generally promote local economic growth. The effect on county-level governments is stronger than on provincial and municipal governments. Compared with special transfers, general transfers have a greater effect on the economy. Importantly, the driving effect of transfer payments has endogenous and lagged effects. This study’s in-depth analysis of the transfer-growth mechanism, accurate estimation of their correlation, and investigation into the research conclusion differences holds important reference value for improving China's fiscal transfer system.
JEL Classification: H77 , H50 , O23
Microbial Cell Factories The fermentation broth of Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus jensenii vaginal infection of Candida albicans in mice
Authors: Horng Huann-Cheng , Kuo Yi-Shan , Chen Yu-Sin , Chiu Yu-Hsuan , Tsui Kuan-Hao , Tung Yu-Tang 
Published: February 2024

Abstract
Background
Vulvovaginal candidiasis (VVC) impacts millions of women globally, adversely affecting their quality of life. The primary cause of VVC is Candida albicans. Imidazole antifungals have been widely utilized in clinical settings for the treatment of VVC. However, these medications are associated with various side effects, including gastrointestinal discomfort, rash, and liver toxicity. Moreover, the emerging challenge of C. albicans developing resistance to azole drugs necessitates the development of new therapies for VVC.
Results
The main objective of this study was to assess the effect of the VAGINNE, the fermentation broth derived from Lactobacillus crispatus, L. gasseri, and L. jensenii, on VVC. The VVC model induced by C. albicans infection was successfully established in BALB/c mice. Following VAGINNE treatment, the colony-forming unit (CFU) of vaginal lavage was quantified through plating. The extent of the infection and inflammatory response was evaluated using hematoxylin-eosin (H&E) staining and enzyme-linked immunosorbent assay (ELISA), respectively. The fermentation broth of L. crispatus, L. gasseri, and L. jensenii exhibited inhibitory effects on the proliferation of C. albicans and the associated inflammatory response. Additionally, it demonstrated a potentially beneficial effects on the growth of Lactobacillus species.
Conclusion
These findings highlight the potential utility of the fermentation broth derived from these Lactobacillus strains as an antifungal agent for the treatment of VVC.
Identifying the Legitimacy of the Taliban Government and the Resurrection of Peace in Afghanistan
Authors: Singh Gurwinder 
Published: February 2024

A government’s legality and its recognition need to be tested through the lenses of international law where the government changes through unconstitutional measures. The Taliban’s coming to power in Afghanistan is through unconstitutional and undemocratic means. Its control over Afghanistan raises questions about the fundamental nature of international law, politics, the State’s internal governance, and issues crucial for international peace. These matters although of primary concern, however, compromised to a secondary position as their accomplishment is contingent on peace being restored and guaranteed by the class of people in the ruling hierarchy. Since the Taliban government is not recognised by many States, it puts to test, the international law criteria for recognizing the government of the State. The reluctance shown by the comity of nations in recognizing the government, further raises the related issue of international law, that how the comity of nations can create an inroad for human rights and peace in Afghanistan. The objective to establish peace in Afghanistan, by identifying the legitimacy of the Taliban regime, touches the core aspect of de jure government as recognized by international law and is also a key concern for setting the trust of Afghan people in international law and international institutions. This article sets the premise to know the position of international law, for recognising a government in a State where the change of government is not established by legal measures and therefore not recognised by other nations. Besides, the author attempts to explore the possibilities of setting the foundation and establishing human rights and related objectives for sustainable peace in Afghanistan. The author sets the dialectical discourse, for setting a roadmap to achieve peace in Afghanistan by applying international law provisions through international institutions.
Should the European Court of Human Rights Treat the Anonymous and the Absent Witness Equally? The Application of the Same Three-Step Test
Authors: Yilmaz Candan 
Published: February 2024

The ‘right to (cross)-examination’ is regulated in Article 6(3)(d) of the European Convention on Human Rights (ECHR). However, this right is not absolute and can, under circumstances, be limited. This is notably the case when evidence given by anonymous or absent witnesses is presented in court.
In the prominent Al-Khawaja and Tahery judgement, the European Court of Human Rights (ECtHR) listed three principal requirements which was later called the three-step test for the admissibility of testimonies of absent witnesses. Although the situation generated by the admission as evidence of testimonies by absent witnesses and by anonymous witnesses differs, the ECtHR appears to have gradually applied the same test to both types of testimonies to assess whether their admissibility violates the defence rights under Article 6(3)(d) ECHR.
Even though the three-step test is important, the ECtHR has contradictory judgments on the admissibility of evidence by absent and anonymous witnesses. This study will thus analyse and evaluate this judicially-created test by discussing the differences between anonymous and absent witnesses.
Bolu Kukus Berbahan Tambahan Tepung Sukun dan Tepung Terigu
Authors: Putra I Wayan Okta Sonyartha Adi , Sudarmawan I Wayan Eka 
Published: February 2024

Tujuan dari penelitian Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu adalah untuk mengetahui Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu dari segi rasa, aroma, tekstur dan warna, kemudian untuk mengetahui daya tahan serta menganalisis seberapa besar biaya yang diperlukan dalam pembuatan Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu. Pendekatan penelitian yang digunakan adalah penelitian eksperimen, penelitian ini dilakukan dengan membuat Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu, kemudian diuji oleh 15 panelis dengan tes organoleptic, observasi dan analisis biaya. Hasil penelitian ini berupa Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu adalah enak dari segi rasa, beraroma wangi, tekstur yang lembut serta memiliki penampilan yang menarik. Dari hasil uji daya tahan Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu, mampu bertahan 3 hari. Dari hasil analisis biaya dalam pembuatan Kue Bolu Kukus Berbahan Tambahan Tepung Sukun Dan Tepung Terigu membutuhkan biaya Rp3.000 – Per bungkus.

The purpose of the research on Steamed Sponge Cakes Made from Additional Breadfruit Flour and Wheat Flour is to find out steamed sponge cakes made from additional breadfruit flour and wheat flour in terms of taste, aroma, texture and color, then to find out durability and analyze how much cost is needed in making steamed sponge cakes made from added breadfruit flour and wheat flour. The research approach used is experimental research, this research was carried out by making Steamed Sponge Cakes Made from Additional Breadfruit Flour and Wheat Flour, then tested by 15 panelists with organoleptic tests, observation and cost analysis. The results of this study in the form of Steamed Sponge Cake Made from Additional Breadfruit Flour and Wheat Flour are delicious in terms of taste, fragrant, soft texture and have an attractive appearance. From the durability test results, steamed sponge cakes made from additional breadfruit flour and wheat flour, can last 3 days. From the results of the cost analysis1in making Steamed Sponge Cakes Made from Additional Breadfruit Flour and Wheat Flour requires a cost of Rp. 3,000 – Per pack.
Penggunaan Tepung Mocaf dalam Pembuatan Glutenfree Pasta
Authors: Setiawan Jeremy Natanael , Jayendra Putu Sabda 
Published: February 2024

Tujuan dilakukannya penelitian ini yaitu untuk mengetahhui karakteristik dari gluten free pasta dengan menggunakan tepung mocaf yang terdiri dari wama, rasa, aroma, dan tekstur serta mengetahui respon masyarakat mengenai gluten free pasta menggunakan tepung mocaf Penelitian ini dilakukan dengan pendekatan kuantitatif. Teknik pengumpulan data yang berupa eksperimen mumi dan kuisioner, serta teknik analisis data yang digunakan berupa analisis deskriptif kuantitatif dan uji. Hasil karakteristik gluten free pasta menggunakan tepung mocaf menunjukan bahwa rasa dan aroma yang dimiliki hampir tidak memiliki perbedaan dengan pasta yang menggunakan tepung terigu, wama yang dihasilkan lebih pucat, dan tekstur yang dihasilkan terasa kurang elastis karena tidak memiliki gluten yang menyebabkan pasta elastis.

The purpose of this study was to find out the characteristics of gluten free pasta using mocaf flour which consists of color, taste, aroma, and texture and to find out the response of the community regarding gluten free pasta using mocaf flour. This research was conducted using a quantitative approach. Data collection techniques in the form of pure experiments and questionnaires, as well as data analysis techniques used in the form of quantitative descriptive analysis and tests. The results of the characteristics of gluten free pasta using mocaf flour show that the taste and aroma are almost no different from pasta using wheat flour, the resulting color is paler, and the resulting texture feels less elastic because it does not have gluten which causes elastic pasta.
Kualitas Mie Berbahan Campuran Tepung Beras Merah dan Mocaf
Authors: Wulandari Luh Gede Amanda , Muliadiasa I Ketut 
Published: February 2024

Olahan merupakan beras merah dan mocaf menjadi mie, adapun tujuan yang dibahas penelitian beras merah dan mocaf sebagai mie adalah untuk mengetahui kualitas mie yang berbahan dasar campuran tepung merah dan mocaf, dari segi rasa, warana, aroma, tekstur, kemudian untuk mengetahui daya tahan serta menganalisi biaya yang diperlukan dalam pembuatan mie beras merah dan mocaf. Pendekatan penelitian yang digunakan adalah penelitian eksperimen, penelitian eksperimen ini dilakukan dengan membuat mie beras merah dan mocaf, kemudian diuji 10 jam dengan tes orgnoleptik, observasi dan analisis biaya. Hasil penelitian ini berupa kualitas mie berbahan campur tepung beras merah dan mocaf adalah enka dari segi rasa, beraroma yang sedap, dan tekstur yang lembut serta memiliki penampilan yang menarik. Dari hasil uji daya tahan mie berbahan campur beras merah dan mocaf, mampu bertahan selama 60 jam m dengan kualitas masih baik di dalam lemari pendingin (kulkas) dan dapat bertahan di suhu 20o-25o selama 2 minggu dengan kualitas masih baik.Harga jual produk Rp.17.719.

Processed is brown rice and mocaf into noodles, while the objectives discussed in the research of brown rice and mocaf as noodles are to determine the quality of noodles made from a mixture of red flour and mocaf, in terms of taste, color, aroma, texture, then to determine the durability and analyze the costs required in the manufacture of brown rice noodles and mocaf. The research approach used is experimental research, this experimental research was conducted by making brown rice noodles and mocaf, then tested for 10 hours with orgnoleptic tests, observation and cost analysis. The result of this research is that the quality of noodles made from a mixture of brown rice flour and mocaf is enka in terms of taste, delicious aroma, and soft texture and has an attractive appearance. From the results of the durability test of noodles made from a mixture of brown rice and mocaf, it can last for 60 hours with good quality in the refrigerator and can survive at a temperature of 20o-25o for 2 weeks with good quality. The selling price of the product is Rp.17,719.
Strategi Pramusaji dalam Meningkatkan Kualitas Pelayanan di Restoran
Authors: Yanti Ni Kadek Dian Dharma , Koerniawaty Francisca Titing 
Published: February 2024

Kualitas pelayanan salah satu bagian terpenting dari keterlibatannya dalam kelancaran operasional hotel dalam departemen food and beverage service. Karyawan food and beverage service memiliki kewajiban dan tugas dalam menghidangkan makanan dan minuman kepada tamu baik di dalam maupun di luar hotel. Penelitian ini bertujuan untuk mengetahui strategi dan kendala pramusaji dalam meningkatkan kualitas pelayanan di Restoran Wild Ginger Hotel Nandini Jungle Resort and Spa. Pendekatan dalam penelitian yang digunakan yaitu kualitatif dengan wawancara terhadap beberapa informan yaitu 2 tamu, seorang assistant supervisor dan seorang pramusaji departemen f&b service mengenai strategi pramusaji dalam meningkatkan kualitas pelayanan di Restoran Wild Ginger. Menampilkan hasil penelitian bahwa strategi pramusaji dalam meningkatkan kualitas pelayanan selain menguasai product knowledge, juga perlu memiliki soft skill seperti penampilan, attitude, ketepatan, ketelitian dan cekatan dalam menghidangkan makanan dan minuman kepada tamu, namun masih ada strategi yang belum dilakukan sesuai SOP. Beberapa kendala dalam meningkatkan kualitas pelayanan menjadi penghambat kelancaran dalam pekerjaan seperti pada sistem VHP yang sering mengalami error dan minimnya jumlah pramusaji di Restoran Wild Ginger.

Service quality is a very large part of its participation in the smooth operation of hotels in the food and Beverage Service Department. Food and Beverage service employees have obligations and duties in serving food and drinks to guests both inside and outside the hotel. The purpose of this survey is to the strategy and obstacles faced by waiters in improving service quality at the Wild Ginger Restaurant Hotel Nandini Jungle Resort and Spa. The research approach used was qualitative with interviews with several informants, namely 2 guests, an assistant supervisor, and a waitress from the f&b service department regarding the waiter's strategy for improving service quality at Wild Ginger Restaurant. The research results are the strategy for waiters to improve service quality in addition to mastering product knowledge, also requires soft skills such as appearance, attitude, accuracy, thoroughness, and dexterity in serving food and drinks to guests, but there are still strategies not implemented according to SOP. Some of the obstacles faced in improving service quality are obstacles to smooth work, such as the VHP system which often experiences errors, and the minimum number of waiters at Wild Ginger Restaurant.
Deterioro cognitivo y factores de riesgo cardiovascular y metabólico en una muestra de adultos de Bogotá
Authors: Pedraza Olga Lucía , Perilla Helen Johana , Cruz Alberto , Botero Juan Antonio , Montalvo María Camila , Salazar Ana María , Muñoz Yolanda , Díaz José Miguel , Plata Sandra Juliana 
Published: February 2024

Introducción: la relación entre los factores de riesgo cardiovascular (FRCV) y los factores metabólicos con deterioro cognitivo (DC), definido como deterioro cognitivo leve (DCL) o demencia, es controversial.
Objetivo: describir los FRCV y metabólicos relacionados con DC, en una muestra de adultos de Bogotá.
Material y métodos: se diseñó un estudio de corte transversal y se evaluó el estado cognitivo en dos fases, en adultos mayores de 50 años, autónomos, no institucionalizados, aplicando pruebas neuropsicológicas y un protocolo de evaluación neuropsiquiátrica. Los FRCV y metabólicos fueron documentados por autoreporte, y se tomaron medidas antropométricas.
Resultados: en 1.045 adultos estudiados, el promedio de edad fue de 68 años (DS 8.6), y de educación 8 años (DS 6.0), 76 % fueron mujeres, 56 % presentaba hipertensión arterial (HTA), 40 % dislipidemia, 37 % fueron fumadores, 37 % tenían sobrepeso, 28 % hipotiroidismo, 25 % obesidad, 17 % consumían alcohol y 16 % eran diabéticos. El DCL se asoció con escolaridad de primaria-incompleta OR:1.94 (95 % IC: 1.21- 3.14), primaria-completa OR:1.96 (95 % IC: 1.18- 3.25), bachillerato- incompleto OR:3.01 (95 % IC: 1.80-5.05), bachillerato-completo OR: 2.54 (95 % IC: 1.45- 4.45) y con edad entre 70 y 79 años OR:2.06 (95% IC: 1.32-3.23). La demencia se asoció con escolaridades de primaria-incompleta OR: 11.20 (95 % IC: 4.99- 25.12), primaria-completa OR: 7.91 (95 % IC: 3.44-18.16), bachillerato- incompleto OR: 2.87 (95 % IC: 1.17- 7.01) y con edades entre 70 -79 años OR: 2.82. (95 % IC: 1.37-5.80), o mayores de 80 años OR: 7.68 (95 % IC: 3.49- 16.90) y con sufrir HTA OR: 1.45 (95 % IC: 1.03-2.05).
Conclusión: la baja escolaridad, una edad avanzada y sufrir HTA son en su orden los factores más importantes para el desarrollo de la demencia. Los adultos entre 70 y 79 años con bachillerato incompleto, tienen mayor riesgo de DCL.
Memoria autobiográfica en pacientes con epilepsia del lóbulo temporal por esclerosis hipocampal
Authors: Carvajal-Castrillón Julián , Andrade Machado René , Aguirre-Acevedo Daniel Camilo , Montoya Arenas David Andrés 
Published: February 2024

Introducción: la epilepsia del lóbulo temporal (ELT) suele cursar con trastornos en el funcionamiento mnésico. Es probable que el paciente con epilepsia tenga dificultades en la memoria autobiográfica, principalmente en los casos donde la etiología es la esclerosis hipocampal (EH).
Objetivo: determinar las posibles alteraciones de la memoria autobiográfica en los pacientes con epilepsia del lóbulo temporal por esclerosis hipocampal, en comparación con personas sanas.
Material y métodos: la muestra estuvo conformada por 25 pacientes con diagnóstico electroclínico e imagenalógico de ELT por EH y fue contrastada con 15 controles sanos. A los pacientes que previamente habían sido valorados por neurología y neuropsicología, se les suministró la Entrevista de Memoria Autobiográfica para valorar el desempeño en memoria personal semántica e incidentes autobiográficos. Para la comparación de los pacientes frente a los controles en memoria autobiográfica, se utilizó la prueba U de Mann Whitney y se calculó el tamaño del efecto no paramétrico.
Resultados: los pacientes presentaron dificultades en el recuerdo de la información personal semántica de los últimos cinco años y marcadas alteraciones en el recuerdo de incidentes autobiográficos relacionados con la niñez, la adultez y la vida reciente.
Conclusión: los resultados confirman las dificultades que los pacientes con ELT por EH presentan en la activación de rastros de memoria en el hipocampo para la evocación y re-experimentación detallada de los incidentes autobiográficos de toda su historia personal.