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smell</title> <meta name="description" content="Search results for: smell"> <meta name="keywords" content="smell"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="smell"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 81</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: smell</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">81</span> Giving Gustatory Aesthetics Its Place at the Table</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brock%20Decker">Brock Decker</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Vision and hearing have been given metaphysical, epistemic, moral and aesthetic preference over the gustatory senses since the very beginnings of Western philosophy. This unjustified prejudice has directed philosophical inquiry away from taste and smell and the values and interests of those concerned with them. The metaphysical and epistemic prejudices that have hindered work in this field are confronted by accepting an oblique invitation from David Hume to pursue a gustatory aesthetics of taste. A framework for further discussion of gustatory experience is added by arguing that taste and smell are cognitively configurable senses capable of bifurcated intentionality and that the taste perception of states of affairs is influenced both by culture and personal preference. Taste perceptions are revealed to admit an aesthetic standard. Using both a Humean aesthetic and a Brillat-Savarin-inspired understanding of taste can explain and discriminate between untrained and expert aesthetic taste experiences and contribute a perspective free from traditional prejudice for future work in the aesthetics of taste. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aesthetics" title="aesthetics">aesthetics</a>, <a href="https://publications.waset.org/abstracts/search?q=Hume" title=" Hume"> Hume</a>, <a href="https://publications.waset.org/abstracts/search?q=Korsmeyer" title=" Korsmeyer"> Korsmeyer</a>, <a href="https://publications.waset.org/abstracts/search?q=taste" title=" taste"> taste</a>, <a href="https://publications.waset.org/abstracts/search?q=Scruton" title=" Scruton"> Scruton</a> </p> <a href="https://publications.waset.org/abstracts/162662/giving-gustatory-aesthetics-its-place-at-the-table" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162662.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">62</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">80</span> Monitoring of Sustainability of Decorated Confectionary Product 'Moskva Cake' in Order to Define the Expiration Date</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radovan%20Cobanovic">Radovan Cobanovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Rankov-Sicar"> Milica Rankov-Sicar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The fresh cake is in the group of perishable food which cannot be kept a long period of time. The study of sustainability has been done in order to extend the shelf-life of the product which was 10 days. According to the plan of sustainability, it was defined that 5 samples had to be stored for 20 days at max +8°C and analyzed every 5th day from the day of reception until the 20th day. The shelf life of cake has expired during the study of sustainability in the period between 10th and 20th day of analyses. Cake samples were subjected to sensory analysis (appearance, odor, taste, color, aroma) and bacteriological analysis (Listeria monocytogenes, Salmonella spp. and Enterobacteriaceae) according to Serbian state regulation. All analysis were tested according to ISO methodology: sensory analysis ISO 6658, Listeria monocytogenes ISO 11290-1, Salmonella spp ISO 6579, and Enterobacteriaceae ISO 21258-2. Analyses showed that after ten days of storage at a temperature defined by the manufacturers and within the product's shelf life, the cake did not have any noticeable changes in sensory characteristics. Smell and taste are unaffected there was no presence of strange smell or taste. As far as microbiological analyses are concerned, neither one pathogen was detected and number of Enterobacteriaceae was at level less than 102 cfu/g. After expiry of shelf life in a period of 15th and 20th day of storage, the sensory analysis showed the presence of strange sour-milky smell and rancid taste. Concerning microbiological analyses, there still were not positive results for pathogen microorganisms but the number of Enterobacteriaceae was at level more than 103cfu/g. Reviewing the results of sensory analysis indicates that it is not recommended to extend the shelf-life of the product comparing to the already defined shelf-life because occurred changes may adversely affect the consumer desire for the choice of this product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=confectionary%20product" title="confectionary product">confectionary product</a>, <a href="https://publications.waset.org/abstracts/search?q=extension%20of%20shelf%20life" title=" extension of shelf life"> extension of shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20and%20microbiological%20analyses" title=" sensory and microbiological analyses"> sensory and microbiological analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/64618/monitoring-of-sustainability-of-decorated-confectionary-product-moskva-cake-in-order-to-define-the-expiration-date" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64618.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">242</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">79</span> Control of the Sustainability of Fresh Cheese in Order to Extend the Shelf-Life of the Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Radovan%20%C4%8Cobanovi%C4%87">Radovan Čobanović</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Rankov%20%C5%A0icar"> Milica Rankov Šicar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The fresh cheese is in the group of perishable food which cannot be kept a long period of time. The study of sustainability have been done in order to extend the shelf-life of the product which was 15 days. According to the plan of sustainability it was defined that 35 samples had to be stored for 30 days at 2°C−6°C and analyzed every 7th day from the day of reception until 30th day. Shelf life of the cheese has expired during the study of sustainability in the period between 15th and 30th day of analyses. Cheese samples were subjected to sensory analysis (appearance, odor, taste, color, aroma) and bacteriological analyzes (Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus aureus and total plate count) according to Serbian state regulation. All analyses were tested according to ISO methodology: sensory analysis ISO 6658, Listeria monocytogenes ISO 11 290-1, Salmonella spp ISO 6579, Bacillus cereus ISO 7932, Staphylococcus aureus ISO 6888-1, and total plate count ISO 4833. Analyses showed that after fifteen days of storage at a temperature defined by the manufacturers and within the product's shelf life, the cheese did not have any noticeable changes in sensory characteristics. Smell and taste are unaffected there was no separation of whey and there was not presence of strange smell or taste. As far as microbiological analyses are concerned neither one pathogen was detected and total plate count was at level of 103 cfu/g. After expiry of shelf life in a period of 15th and 30th day of storage, the analysis showed that there was a separation of whey on the surface. Along the edge of the container was present a dried part of cheese and sour-milky smell and taste were very weakly expressed. Concerning the microbiological analyses there still were not positive results for pathogen microorganisms but the total plate count was at a level of 106cfu/g. Based on the obtained results it can be concluded that this product cannot have longer shelf life than shelf life which is already defined because there are a sensory changes that would certainly have influence on decision of customers when purchase of this product is concerned. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sustainability" title="sustainability">sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20cheese" title=" fresh cheese"> fresh cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf-life" title=" shelf-life"> shelf-life</a>, <a href="https://publications.waset.org/abstracts/search?q=product" title=" product"> product</a> </p> <a href="https://publications.waset.org/abstracts/17987/control-of-the-sustainability-of-fresh-cheese-in-order-to-extend-the-shelf-life-of-the-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17987.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">377</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">78</span> The Internet of Things in Luxury Hotels: Generating Customized Multisensory Guest Experiences</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jean-Eric%20Pelet">Jean-Eric Pelet</a>, <a href="https://publications.waset.org/abstracts/search?q=Erhard%20Lick"> Erhard Lick</a>, <a href="https://publications.waset.org/abstracts/search?q=Basma%20Taieb"> Basma Taieb</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Purpose This research bridges the gap between sensory marketing and the use of the Internet of Things (IoT) in luxury hotels. We investigated how stimulating guests’ senses through IoT devices influenced their emotions, affective experiences, eudaimonism (well-being), and, ultimately, guest behavior. We examined potential moderating effects of gender. Design/methodology/approach We adopted a mixed method approach, combining qualitative research (semi-structured interviews) to explore hotel managers’ perspectives on the potential use of IoT in luxury hotels and quantitative research (surveying hotel guests; n=357). Findings The results showed that while the senses of smell, hearing, and sight had an impact on guests’ emotions, the senses of touch, hearing, and sight impacted guests’ affective experiences. The senses of smell and taste influenced guests’ eudaimonism. The sense of smell had a greater effect on eudaimonism and behavioral intentions among women compared to men. Originality IoT can be applied in creating customized multi-sensory hotel experiences. For example, hotels may offer unique and diverse ambiences in their rooms and suites to improve guest experiences. Research limitations/implications This study concentrated on luxury hotels located in Europe. Further research may explore the generalizability of the findings (e.g., in other cultures, comparison between high-end and low-end hotels). Practical implications Context awareness and hyper-personalization, through intensive and continuous data collection (hyper-connectivity) and real time processing, are key trends in the service industry. Therefore, big data plays a crucial role in the collection of information since it allows hoteliers to retrieve, analyze, and visualize data to provide personalized services in real time. Together with their guests, hotels may co-create customized sensory experiences. For instance, if the hotel knows about the guest’s music preferences based on social media as well as their age and gender, etc. and considers the temperature and size (standard, suite, etc.) of the guest room, this may determine the playlist of the concierge-tablet made available in the guest room. Furthermore, one may record the guest’s voice to use it for voice command purposes once the guest arrives at the hotel. Based on our finding that the sense of smell has a greater impact on eudaimonism and behavioral intentions among women than men, hotels may deploy subtler scents with lower intensities, or even different scents, for female guests in comparison to male guests. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=affective%20experience" title="affective experience">affective experience</a>, <a href="https://publications.waset.org/abstracts/search?q=emotional%20value" title=" emotional value"> emotional value</a>, <a href="https://publications.waset.org/abstracts/search?q=eudaimonism" title=" eudaimonism"> eudaimonism</a>, <a href="https://publications.waset.org/abstracts/search?q=hospitality%20industry" title=" hospitality industry"> hospitality industry</a>, <a href="https://publications.waset.org/abstracts/search?q=Internet%20of%20Things" title=" Internet of Things"> Internet of Things</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20marketing" title=" sensory marketing"> sensory marketing</a> </p> <a href="https://publications.waset.org/abstracts/170420/the-internet-of-things-in-luxury-hotels-generating-customized-multisensory-guest-experiences" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/170420.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">77</span> Study on the Relative Factors of Introducing Table Vinegar in Reducing Urinary Tract Infection in Patients with Long-Term Indwelling Catheter</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Yu-Ju%20Hsieh">Yu-Ju Hsieh</a>, <a href="https://publications.waset.org/abstracts/search?q=Lin-Hung%20Lin"> Lin-Hung Lin</a>, <a href="https://publications.waset.org/abstracts/search?q=Wen-Hui%20Chang"> Wen-Hui Chang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was designed as an interventional research and intended to validate whether the introduction of drinking vinegar every day can reduce and even prevent urinary tract infection in Taiwan home stayed disabilities who using indwelling catheter. The data was collected from the subjects who have received home care case at northern Taiwan, according to the questionnaire and a medical records retroactive methodology, the subjects were informed and consent to drink 15ml of table vinegar in a daily diet, and through routine urine testing and culture study. Home care nurses would assist collecting urine at the point of before and after a meal from total 35 studied subjects per month, and total collected 4 times for testing. The results showed that when the average age of study subjects was 65.46 years and catheter indwelling time was 15 years, drinking table vinegar could inhibit the activity of E. coli O157: H7 and reduce its breeding. Before drinking table vinegar daily, the subjects’ urine pH value was 7.0-8.0, and the average was 7.5, and the urine PH value dropped to 6.5 after drinking table vinegar for a month. There were two purple urine cases whose urine were changed from purple to normal color after two weeks of drinking, and the protein and bacteria values of urine gradually improved. Urine smell unpleasant before attending to this study, and the symptom improved significantly only after 1 week, and the urine smell returned to normal ammonia and became clean after 1 month later. None of these subjects received treatment in a hospital due to urinary tract infection, and there were no signs of bleeding in all cases during this study. The subjects of this study are chronic patients with a long-term bedridden catheterization; drinking cranberry juice is an economic burden for them, and also highly prohibited for diabetes patients. By adapting to use cheaper table vinegar to acidified urine and improve its smell and ease Purple Urine Syndrome, to furthermore, proven urinary tract infection, it can also to reduce the financial burden on families, the cost of social resources and the rate of re-admission. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=table%20vinegar" title="table vinegar">table vinegar</a>, <a href="https://publications.waset.org/abstracts/search?q=urinary%20tract%20infection" title=" urinary tract infection"> urinary tract infection</a>, <a href="https://publications.waset.org/abstracts/search?q=disability%20patients" title=" disability patients"> disability patients</a>, <a href="https://publications.waset.org/abstracts/search?q=long-term%20indwelling%20catheter" title=" long-term indwelling catheter"> long-term indwelling catheter</a> </p> <a href="https://publications.waset.org/abstracts/84869/study-on-the-relative-factors-of-introducing-table-vinegar-in-reducing-urinary-tract-infection-in-patients-with-long-term-indwelling-catheter" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84869.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">260</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">76</span> Sense of the Place and Human Multisensory Perceptions: The Case of Kerman Old Bazaar Scents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sabra%20Saeidi">Sabra Saeidi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> When we talk about tangible heritage, the first thing that comes to mind is historic places: what they look like, who made them, and what materials they are made of. But each monument is not limited to its physical constituents and is a complex and related set of human perceptions, memories, narratives, and the structure that shapes its character. In this article, based on the ideology of two great architects, Juhani Pallasmaa and Christian Norberg-Schulz, we discussed the sense of the place and how the human presence in a place with all its senses (visual, auditory, tactile, olfactory, taste) gives life and value to it. This value is all about feeling and definitions and is recorded in the form of our memoirs. An attempt has been made to conclude that our perception of the environment, by our sensory tools, is an intangible and thematic heritage itself, whose existence depends on our existence and has no less value than monuments' physical form and structure. The sense of smell is one of the most powerful, personal and inexplicable, unrecorded, and unexpressed senses and has a solid connection with our memories. by reviewing the case of Kerman Bazaar and its change of use in recent years, we define that one of the ways to protect the olfactory heritage of this valuable complex is to draw a Smellscape: a way to record the moment of present and past memories. Smellscapes are tools for transferring the sense of smell to a visual form to record scents and understand them in a more comprehensive, common, and artistic form. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sence%20of%20the%20place" title="sence of the place">sence of the place</a>, <a href="https://publications.waset.org/abstracts/search?q=spirit%20of%20the%20place" title=" spirit of the place"> spirit of the place</a>, <a href="https://publications.waset.org/abstracts/search?q=smellscape" title=" smellscape"> smellscape</a>, <a href="https://publications.waset.org/abstracts/search?q=multisensory%20perception" title=" multisensory perception"> multisensory perception</a> </p> <a href="https://publications.waset.org/abstracts/150450/sense-of-the-place-and-human-multisensory-perceptions-the-case-of-kerman-old-bazaar-scents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150450.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">112</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">75</span> The Effect of Addition of White Mulberry Fruit on the Sensory Quality of the New Developed Bioactive Bread</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kmiecik%20Dominik">Kmiecik Dominik</a>, <a href="https://publications.waset.org/abstracts/search?q=Kobus-Cisowska%20Joanna"> Kobus-Cisowska Joanna</a>, <a href="https://publications.waset.org/abstracts/search?q=Gramza-Michalowska%20Anna"> Gramza-Michalowska Anna</a>, <a href="https://publications.waset.org/abstracts/search?q=Marcinkowska%20Agata"> Marcinkowska Agata</a>, <a href="https://publications.waset.org/abstracts/search?q=Korczak%20J%C3%B3zef"> Korczak Józef </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The relationship between the choice of a proper diet, a diet, lifestyle man and his health has been known for a long time. Because of the increase in public awareness of food ingredients and their influence on health status, measures have been taken towards the production of food, which is designed to not only eat, but also to protect against the incidence of lifestyle diseases. For this purpose, the bio active products with healthy properties was developed. Mulberry have a very high nutritional value, rich in chemical composition and many properties used in the prevention of lifestyle diseases. In addition to basic chemical components, nutrients, mulberry fruit contain compounds having a physiological effect. The aim of this study was to assess the effect of white mulberry fruit on the sensory quality of bread to be healthy diet of people suffering from anemia, diabetes, obesity and cardiovascular disease. Sensory analysis was carried out by the profile method. Intra-operative differentiators color, aroma, taste, texture, and overall assessment. Sensory analysis showed that all test trials were characterized by a uniform and concise consistency, similar in color from dark to light beige. The taste and smell of herbal characteristic was designed in an attempt to prevention of diabetes, while the other samples were characterized by a typical taste and smell of bread grain. There were no foreign taste and odor in the test bread. It was found that the addition of white mulberry fruit does not affect the sensory quality of the newly developed bioactive bread. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mulberry" title="mulberry">mulberry</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive" title=" bioactive"> bioactive</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/11871/the-effect-of-addition-of-white-mulberry-fruit-on-the-sensory-quality-of-the-new-developed-bioactive-bread" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11871.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">462</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">74</span> Ambient Factors in the Perception of Crowding in Public Transport </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=John%20Zacharias">John Zacharias</a>, <a href="https://publications.waset.org/abstracts/search?q=Bin%20Wang"> Bin Wang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Travel comfort is increasingly seen as crucial to effecting the switch from private motorized modes to public transit. Surveys suggest that travel comfort is closely related to perceived crowding, that may involve lack of available seating, difficulty entering and exiting, jostling and other physical contacts with strangers. As found in studies on environmental stress, other factors may moderate perceptions of crowding–in this case, we hypothesize that the ambient environment may play a significant role. Travel comfort was measured by applying a structured survey to randomly selected passengers (n=369) on 3 lines of the Beijing metro on workdays. Respondents were standing with all seats occupied and with car occupancy at 14 levels. A second research assistant filmed the metro car while passengers were interviewed, to obtain the total number of passengers. Metro lines 4, 6 and 10 were selected that travel through the central city north-south, east-west and circumferentially. Respondents evaluated the following factors: crowding, noise, smell, air quality, temperature, illumination, vibration and perceived safety as they experienced them at the time of interview, and then were asked to rank these 8 factors according to their importance for their travel comfort. Evaluations were semantic differentials on a 7-point scale from highly unsatisfactory (-3) to highly satisfactory (+3). The control variables included age, sex, annual income and trip purpose. Crowding was assessed most negatively, with 41% of the scores between -3 and -2. Noise and air quality were also assessed negatively, with two-thirds of the evaluations below 0. Illumination was assessed most positively, followed by crime, vibration and temperature, all scoring at indifference (0) or slightly positive. Perception of crowding was linearly and positively related to the number of passengers in the car. Linear regression tested the impact of ambient environmental factors on perception of crowding. Noise intensity accounted for more than the actual number of individuals in the car in the perception of crowding, with smell also contributing. Other variables do not interact with the crowding variable although the evaluations are distinct. In all, only one-third of the perception of crowding (R2=.154) is explained by the number of people, with the other ambient environmental variables accounting for two-thirds of the variance (R2=.316). However, when ranking the factors by their importance to travel comfort, perceived crowding made up 69% of the first rank, followed by noise at 11%. At rank 2, smell dominates (25%), followed by noise and air quality (17%). Commuting to work induces significantly lower evaluations of travel comfort with shopping the most positive. Clearly, travel comfort is particularly important to commuters. Moreover, their perception of crowding while travelling on metro is highly conditioned by the ambient environment in the metro car. Focussing attention on the ambient environmental conditions of the metro is an effective way to address the primary concerns of travellers with overcrowding. In general, the strongly held opinions on travel comfort require more attention in the effort to induce ridership in public transit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ambient%20environment" title="ambient environment">ambient environment</a>, <a href="https://publications.waset.org/abstracts/search?q=mass%20rail%20transit" title=" mass rail transit"> mass rail transit</a>, <a href="https://publications.waset.org/abstracts/search?q=public%20transit" title=" public transit"> public transit</a>, <a href="https://publications.waset.org/abstracts/search?q=travel%20comfort" title=" travel comfort"> travel comfort</a> </p> <a href="https://publications.waset.org/abstracts/69586/ambient-factors-in-the-perception-of-crowding-in-public-transport" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69586.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">262</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">73</span> Parametric Studies of Ethylene Dichloride Purification Process</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sh.%20Arzani">Sh. Arzani</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Kazemi%20Esfeh"> H. Kazemi Esfeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Galeh%20Zadeh"> Y. Galeh Zadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Akbari"> V. Akbari</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Ethylene dichloride is a colorless liquid with a smell like chloroform. EDC is classified in the simple hydrocarbon group which is obtained from chlorinating ethylene gas. Its chemical formula is C2H2Cl2 which is used as the main mediator in VCM production. Therefore, the purification process of EDC is important in the petrochemical process. In this study, the purification unit of EDC was simulated, and then validation was performed. Finally, the impact of process parameter was studied for the degree of EDC purity. The results showed that by increasing the feed flow, the reflux impure combinations increase and result in an EDC purity decrease. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ethylene%20dichloride" title="ethylene dichloride">ethylene dichloride</a>, <a href="https://publications.waset.org/abstracts/search?q=purification" title=" purification"> purification</a>, <a href="https://publications.waset.org/abstracts/search?q=edc" title=" edc"> edc</a>, <a href="https://publications.waset.org/abstracts/search?q=simulation" title=" simulation"> simulation</a> </p> <a href="https://publications.waset.org/abstracts/35735/parametric-studies-of-ethylene-dichloride-purification-process" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35735.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">72</span> Oily Sludge Bioremediation Pilot Plant Project, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ime%20R.%20Udotong">Ime R. Udotong</a>, <a href="https://publications.waset.org/abstracts/search?q=Justina%20I.%20R.%20Udotong"> Justina I. R. Udotong</a>, <a href="https://publications.waset.org/abstracts/search?q=Ofonime%20U.%20M.%20John"> Ofonime U. M. John</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Brass terminal, one of the several crude oil and petroleum products storage/handling facilities in the Niger Delta was built in the 1980s. Activities at this site, over the years, released crude oil into this 3 m-deep, 1500 m-long canal lying adjacent to the terminal with oil floating on it and its sediment heavily polluted. To ensure effective clean-up, three major activities were planned: Site characterization, bioremediation pilot plant construction and testing and full-scale bioremediation of contaminated sediment/bank soil by land farming. The canal was delineated into 12 lots and each characterized, with reference to the floating oily phase, contaminated sediment and canal bank soil. As a result of site characterization, a pilot plant for on-site bioremediation was designed and a treatment basin constructed for carrying out pilot bioremediation test. Following a designed sampling protocol, samples from this pilot plant were collected for analysis at two laboratories as a quality assurance/quality control check. Results showed that Brass Canal upstream is contaminated with dark, thick and viscous oily film with characteristic hydrocarbon smell while downstream, thin oily film interspersed with water were observed. Sediments were observed to be dark with mixture of brownish sandy soil with TPH ranging from 17,800 mg/kg in Lot 1 to 88,500 mg/kg in Lot 12 samples. Brass Canal bank soil was observed to be sandy from ground surface to 3m, below ground surface (bgs) it was silty-sandy and brownish while subsurface soil (4-10m bgs) was sandy-clayey and whitish/grayish with typical hydrocarbon smell. Preliminary results obtained so far have been very promising but were proprietary. This project is considered, to the best of technical literature knowledge, the first large-scale on-site bioremediation project in the Niger Delta region, Nigeria. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioremediation" title="bioremediation">bioremediation</a>, <a href="https://publications.waset.org/abstracts/search?q=contaminated%20sediment" title=" contaminated sediment"> contaminated sediment</a>, <a href="https://publications.waset.org/abstracts/search?q=land%20farming" title=" land farming"> land farming</a>, <a href="https://publications.waset.org/abstracts/search?q=oily%20sludge" title=" oily sludge"> oily sludge</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20terminal" title=" oil terminal"> oil terminal</a> </p> <a href="https://publications.waset.org/abstracts/31139/oily-sludge-bioremediation-pilot-plant-project-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31139.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">454</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">71</span> Application of Electronic Nose Systems in Medical and Food Industries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khaldon%20Lweesy">Khaldon Lweesy</a>, <a href="https://publications.waset.org/abstracts/search?q=Feryal%20Alskafi"> Feryal Alskafi</a>, <a href="https://publications.waset.org/abstracts/search?q=Rabaa%20Hammad"> Rabaa Hammad</a>, <a href="https://publications.waset.org/abstracts/search?q=Shaker%20Khanfar"> Shaker Khanfar</a>, <a href="https://publications.waset.org/abstracts/search?q=Yara%20Alsukhni"> Yara Alsukhni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Electronic noses are devices designed to emulate the humane sense of smell by characterizing and differentiating odor profiles. In this study, we build a low-cost e-nose using an array module containing four different types of metal oxide semiconductor gas sensors. We used this system to create a profile for a meat specimen over three days. Then using a pattern recognition software, we correlated the odor of the specimen to its age. It is a simple, fast detection method that is both non-expensive and non-destructive. The results support the usage of this technology in food control management. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=e-nose" title="e-nose">e-nose</a>, <a href="https://publications.waset.org/abstracts/search?q=low%20cost" title=" low cost"> low cost</a>, <a href="https://publications.waset.org/abstracts/search?q=odor%20detection" title=" odor detection"> odor detection</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a> </p> <a href="https://publications.waset.org/abstracts/113927/application-of-electronic-nose-systems-in-medical-and-food-industries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113927.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">141</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">70</span> Muhammad`s Vision of Interaction with Supernatural Beings According to the Hadith in Comparison to Parallels of Other Cultures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20A.%20Rozov">Vladimir A. Rozov</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Comparative studies of religion and ritual could contribute better understanding of human culture universalities. Belief in supernatural beings seems to be a common feature of the religion. A significant part of the Islamic concepts that concern supernatural beings is based on a tradition based on the Hadiths. They reflect, among other things, his ideas about a proper way to interact with supernatural beings. These ideas to a large extent follow from the pre-Islamic religious experience of the Arabs and had been reflected in a number of ritual actions. Some of those beliefs concern a particular function of clothing. For example, it is known that Muhammad was wrapped in clothes during the revelation of the Quran. The same thing was performed by pre-Islamic soothsayers (kāhin) and by rival opponents of Muhammad during their trances. Muhammad also turned the clothes inside out during religious rituals (prayer for rain). Besides these specific ways of clothing which prove the external similarity of Muhammad with the soothsayers and other people who claimed the connection with supernatural forces, the pre-Islamic soothsayers had another characteristic feature which is physical flaws. In this regard, it is worth to note Muhammad's so-called "Seal the Prophecy" (h̠ ātam an- nubūwwa) -protrusion or outgrowth on his back. Another interesting feature of Muhammad's behavior was his attitude to eating onion and garlic. In particular, the Prophet didn`t eat them and forbade people who had tasted these vegetables to enter mosques, until the smell ceases to be felt. The reason for this ban on eating onion and garlic is caused by a belief that the smell of these products prevents communication with otherworldly forces. The materials of the Hadith also suggest that Muhammad shared faith in the apotropical properties of water. Both of these ideas have parallels in other cultures of the world. Muhammad's actions supposed to provide an interaction with the supernatural beings are not accidental. They have parallels in the culture of pre-Islamic Arabia as well as in many past and present world cultures. The latter fact can be explained by the similarity of the universal human beliefs in supernatural beings and how they should be interacted with. Later a number of similar ideas shared by the Prophet Muhammad was legitimized by the Islamic tradition and formed the basis of popular Islamic rituals. Thus, these parallels emphasize the commonality of human notions of supernatural beings and also demonstrate the significance of the pre-Islamic cultural context in analyzing the genesis of Islamic religious beliefs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hadith" title="hadith">hadith</a>, <a href="https://publications.waset.org/abstracts/search?q=Prophet%20Muhammad" title=" Prophet Muhammad"> Prophet Muhammad</a>, <a href="https://publications.waset.org/abstracts/search?q=ritual" title=" ritual"> ritual</a>, <a href="https://publications.waset.org/abstracts/search?q=supernatural%20beings" title=" supernatural beings"> supernatural beings</a> </p> <a href="https://publications.waset.org/abstracts/77135/muhammads-vision-of-interaction-with-supernatural-beings-according-to-the-hadith-in-comparison-to-parallels-of-other-cultures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77135.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">389</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">69</span> Meditation Applied to Chronic Pain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=John%20Davodi">John Davodi</a>, <a href="https://publications.waset.org/abstracts/search?q=Maryam%20Davodi-Far"> Maryam Davodi-Far</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The human body is the most elaborate of all machines and technologies on Earth, while the human mind is the interdependent source that expels and absorbs the five senses: touch, smell, sight, sound, and taste. Meditation is an ancient form of mind power that has many variations. In fact, those who practice meditation may bring about a positive change in their five senses, depending on the aim of the practitioner. This paper examines the research related to meditation and its effects on individuals suffering from chronic pain. Moreover, consideration is given to whether perceptions of pain can be changed by the practice of meditation as well as whether meditation can have a noticeable and long-term positive effect on the human body. Lastly, the paper examines the type of meditation that is best suited to minimize pain sensations for those who suffer from chronic pain. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=meditation" title="meditation">meditation</a>, <a href="https://publications.waset.org/abstracts/search?q=pain" title=" pain"> pain</a>, <a href="https://publications.waset.org/abstracts/search?q=relaxation" title=" relaxation"> relaxation</a>, <a href="https://publications.waset.org/abstracts/search?q=suffering" title=" suffering"> suffering</a> </p> <a href="https://publications.waset.org/abstracts/149189/meditation-applied-to-chronic-pain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/149189.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">81</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">68</span> The Effectivity of Lime Juice on the Cooked Rice's Shelf-Life</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Novriyanti%20Lubis">Novriyanti Lubis</a>, <a href="https://publications.waset.org/abstracts/search?q=Riska%20Prasetiawati"> Riska Prasetiawati</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuriani%20Rahayu"> Nuriani Rahayu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effectivity of lime juice on the cooked rice’s shelf-life was investigated. This research was proposed to get the optimal condition, such as concentration lime juice as the preservatives, and shelf-life cooked rice’s container to store using rice warmer. The effectivity was analysed total colony bacteriology, and physically. The variation of lime juice’s concentration that have been used were 0%, 0,46%, 0,93%, 1,40%, and 1,87%. The observation of cooked rice’s quality was done every 12 hours, including colour, smell, flavour, and total colony every 24 hours. Based on the result of the research considered from the cooked rice’s quality through observing the total of the colony bacteriology and physically, it showed the optimum concentrate which is effective preserve the cooked rise’s level concentrate was 0.93%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacteriology" title="bacteriology">bacteriology</a>, <a href="https://publications.waset.org/abstracts/search?q=cooked%20rice%27s" title=" cooked rice's"> cooked rice's</a>, <a href="https://publications.waset.org/abstracts/search?q=lime%20juice" title=" lime juice"> lime juice</a>, <a href="https://publications.waset.org/abstracts/search?q=preservative" title=" preservative"> preservative</a> </p> <a href="https://publications.waset.org/abstracts/56368/the-effectivity-of-lime-juice-on-the-cooked-rices-shelf-life" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">336</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">67</span> Predictive Analysis of Personnel Relationship in Graph Database</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kay%20Thi%20Yar">Kay Thi Yar</a>, <a href="https://publications.waset.org/abstracts/search?q=Khin%20Mar%20Lar%20Tun"> Khin Mar Lar Tun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, social networks are so popular and widely used in all over the world. In addition, searching personal information of each person and searching connection between them (peoples’ relation in real world) becomes interesting issue in our society. In this paper, we propose a framework with three portions for exploring peoples’ relations from their connected information. The first portion focuses on the Graph database structure to store the connected data of peoples’ information. The second one proposes the graph database searching algorithm, the Modified-SoS-ACO (Sense of Smell-Ant Colony Optimization). The last portion proposes the Deductive Reasoning Algorithm to define two persons’ relationship. This study reveals the proper storage structure for connected information, graph searching algorithm and deductive reasoning algorithm to predict and analyze the personnel relationship from peoples’ relation in their connected information. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=personnel%20information" title="personnel information">personnel information</a>, <a href="https://publications.waset.org/abstracts/search?q=graph%20storage%20structure" title=" graph storage structure"> graph storage structure</a>, <a href="https://publications.waset.org/abstracts/search?q=graph%20searching%20algorithm" title=" graph searching algorithm"> graph searching algorithm</a>, <a href="https://publications.waset.org/abstracts/search?q=deductive%20reasoning%20algorithm" title=" deductive reasoning algorithm"> deductive reasoning algorithm</a> </p> <a href="https://publications.waset.org/abstracts/15187/predictive-analysis-of-personnel-relationship-in-graph-database" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15187.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">450</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">66</span> Variation of Clinical Manifestations of COVID-19 Over Time of Pandemic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahdi%20Asghari%20Ozma">Mahdi Asghari Ozma</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatemeh%20Aghamohammadzadeh"> Fatemeh Aghamohammadzadeh</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahin%20Ahangar%20Oskouee"> Mahin Ahangar Oskouee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In late 2019, the people of the world were involved with a new infection by the coronavirus, named SARS-COV-2 (COVID-19), which disseminated around the world quickly. This infection has the ability to affect various systems of the body, including respiratory, gastrointestinal, urinary, and hematology, which can be transmitted by various body samples in different ways. To control this fast-transmitted infection by preventing its transmission to other people, rapid diagnosis is vital, which can be done by examining the patient's clinical symptoms and also using various serological, molecular, and radiological methods. Symptoms caused by COVID-19 in patients include fever, cough, sore throat, headache, fatigue, shortness of breath, loss of taste or smell, skin rash, myalgia, and conjunctivitis. These clinical features were appearing gradually in different time periods from the onset of the infection, and patients showed varied and new symptoms at different times, which show the variety of symptoms over time during the spread of the infection. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=COVID-19" title="COVID-19">COVID-19</a>, <a href="https://publications.waset.org/abstracts/search?q=diagnosis" title=" diagnosis"> diagnosis</a>, <a href="https://publications.waset.org/abstracts/search?q=symptom" title=" symptom"> symptom</a>, <a href="https://publications.waset.org/abstracts/search?q=variation" title=" variation"> variation</a>, <a href="https://publications.waset.org/abstracts/search?q=novel%20coronavirus" title=" novel coronavirus"> novel coronavirus</a> </p> <a href="https://publications.waset.org/abstracts/164822/variation-of-clinical-manifestations-of-covid-19-over-time-of-pandemic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164822.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">86</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">65</span> Main Puteri Traditional Malay Healing Ceremony</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20G.%20Nasuruddin">M. G. Nasuruddin</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Ishak"> S. Ishak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper deals with the traditional Malay healing ritualistic ceremony known as Main Puteri. This non-invasive intervention uses the vehicle of performance to administer the healing process. It employs the performance elements of Makyung, that is, music, movements/dance, and dramatic dialogue to heal psychosomatic maladies. There are two perspectives to this therapeutic healing process, one traditional and the other scientific. From the traditional perspective, the psychosomatic illness is attributed to the infestations/possessions by malevolent spirits. To heal such patients, these spirits must be exorcised through placating them by making offerings. From the scientific perspective, the music (sonic orders), movements (kinetic energy), and smell (olfactory) connect with the brain waves to release the chemicals that would activate the internal healing energy. Currently, in Main Puteri, the therapeutic healing ritual is no longer relevant as modern clinical medicine has proven to be more effective. Thus, Main Puteri is an anachronism in today’s technologically advanced Malaysia. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=exorcism" title="exorcism">exorcism</a>, <a href="https://publications.waset.org/abstracts/search?q=main%20puteri" title=" main puteri"> main puteri</a>, <a href="https://publications.waset.org/abstracts/search?q=shamans" title=" shamans"> shamans</a>, <a href="https://publications.waset.org/abstracts/search?q=therapeutic%20healing" title=" therapeutic healing"> therapeutic healing</a> </p> <a href="https://publications.waset.org/abstracts/3358/main-puteri-traditional-malay-healing-ceremony" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3358.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">355</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">64</span> Investigating the Effect of Handicrafts Recreation on the Interior Design of Traditional Arts Gallery</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Amir%20Masoud%20Dabagh">Amir Masoud Dabagh</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahsa%20Khaleghi"> Mahsa Khaleghi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The world has entered a new phase of cultural, social, economic, and so on in the last two centuries. Apart from its positive benefits and achievements to the world, it has also incurred many costs, most of which can be mentioned as destroying or at least diminishing the role of the costumes, traditions and authentic culture of the past communities. Understanding what lasts in traditional arts is vital and worthy of study because receiving it and embracing art and forms of art using that last the artistic creation removes the age-old color and smell of its face, making it immortal and persistent in all ages. This paper attempts to present traditional art concepts and solutions for interior design with the approach of handicrafts recreation as a symbol and manifestation of national identity and proof of ancient civilizations, which is at the center of tourists' attention today. The research method is a descriptive-analytical one that first explores the theoretical foundations of research, which are the concepts of recreation and traditional arts, and analyzes the process of recreation that conceals the recollection of past experiences as well as the dynamics and creativity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=recreation" title="recreation">recreation</a>, <a href="https://publications.waset.org/abstracts/search?q=handicrafts" title=" handicrafts"> handicrafts</a>, <a href="https://publications.waset.org/abstracts/search?q=interior%20design" title=" interior design"> interior design</a>, <a href="https://publications.waset.org/abstracts/search?q=concept" title=" concept"> concept</a>, <a href="https://publications.waset.org/abstracts/search?q=traditional%20arts" title=" traditional arts"> traditional arts</a> </p> <a href="https://publications.waset.org/abstracts/164442/investigating-the-effect-of-handicrafts-recreation-on-the-interior-design-of-traditional-arts-gallery" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/164442.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">111</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">63</span> Agronomic Value of Wastewater and Sugar Beet Lime Sludge Compost on Radish Crop</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Rida">S. Rida</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Saadani%20Hassani"> O. Saadani Hassani</a>, <a href="https://publications.waset.org/abstracts/search?q=Q.%20R%E2%80%99zina"> Q. R’zina</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Saadaoui"> N. Saadaoui</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Fares"> K. Fares</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wastewater treatment stations create large quantities of sludge, whose treatment is poorly underestimated in the draft installation. However, chemical analysis of sludge reveals their important concentration in fertilizer elements including nitrogen and phosphorus. The direct application of sludge can reveal contamination of the food chain because of their chemical and organic micropollutants load. Therefore, there is a need of treatment process before use. The treatment by composting of this sludge mixed with three different proportions of sugar beet lime sludge (0%, 20%,30%) and green waste permits to obtain a stable compost rich in mineral elements, having a pleasant smell and relatively hygienic. In addition, the use of compost in agriculture positively affects the plant-soil system. Thus, this study shows that the supply of compost improves the physical properties of the soil and its agronomic quality, which results in an increase in the biomass of cultivated radish plants and a larger crop. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agriculture" title="agriculture">agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=composting" title=" composting"> composting</a>, <a href="https://publications.waset.org/abstracts/search?q=soil" title=" soil"> soil</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar%20beet%20lime" title=" sugar beet lime"> sugar beet lime</a>, <a href="https://publications.waset.org/abstracts/search?q=wastewater" title=" wastewater"> wastewater</a> </p> <a href="https://publications.waset.org/abstracts/42132/agronomic-value-of-wastewater-and-sugar-beet-lime-sludge-compost-on-radish-crop" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42132.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">323</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">62</span> Synaesthetic Metaphors in Persian: a Cognitive Corpus Based and Comparative Perspective</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20Afrashi">A. Afrashi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Synaesthesia is a term denoting the perception or description of the perception of one sense modality in terms of another. In literature, synaesthesia refers to a technique adopted by writers to present ideas, characters or places in such a manner that they appeal to more than one sense like hearing, seeing, smell etc. at a given time. In everyday language too we find many examples of synaesthesia. We commonly hear phrases like ‘loud colors’, ‘frozen silence’ and ‘warm colors’, ‘bitter cold’ etc. Empirical cognitive studies have proved that synaesthetic representations both in literature and everyday languages are constrained ie. they do not map randomly among sensory domains. From the beginning of the 20th century Synaesthesia has been a research domain both in literature and structural linguistics. However the exploration of cognitive mechanisms motivating synaesthesia, have made it an important topic in 21st century cognitive linguistics and literary studies. Synaesthetic metaphors are linguistic representations of those mental mechanisms, the study of which reveals invaluable facts about perception, cognition and conceptualization. According to the main tenets of cognitive approach to language and literature, unified and similar cognitive mechanisms are active both in everyday language and literature, and synaesthesia is one of those cognitive mechanisms. Main objective of the present research is to answer the following questions: What types of sense transfers are accessible in Persian synaesthetic metaphors. How are these types of sense transfers cognitively explained. What are the results of cross-linguistic comparative study of synaestetic metaphors based on the existing observations? Methodology: The present research employs a cognitive - corpus based method, and the theoretical framework adopted to analyze linguistic synaesthesia is the contemporary theory of metaphor, where conceptual metaphor is the result of systemic mappings across cognitive domains. Persian Language Data- base (PLDB) in the Institute for Humanities and Cultural Studies which consists mainly of Persian modern prose, is searched for synaesthetic metaphors. Then for each metaphorical structure, the source and target domains are determined. Then sense transfers are identified and the types of synaesthetic metaphors recognized. Findings: Persian synaesthetic metaphors conform to the hierarchical distribution principle, according to which transfers tend to go from touch to taste to smell to sound and to sight, not vice versa. In other words mapping from more accessible or basic concepts onto less accessible or less basic ones seems more natural. Furthermore the most frequent target domain in Persian synaesthetic metaphors is sound. Certain characteristics of Persian synaesthetic metaphors are comparable with existing related researches carried on English, French, Hungarian and Chinese synaesthetic metaphors. Conclusion: Cognitive corpus based approaches to linguistic synaesthesia, are applicable to stylistics and literary criticism and this recent research domain is an efficient approach to study cross linguistic variations to find out which of the five senses is dominant cross linguistically and cross culturally as the target domain in metaphorical mappings , and so forth receiving dominance in conceptualizations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cognitive%20semantics" title="cognitive semantics">cognitive semantics</a>, <a href="https://publications.waset.org/abstracts/search?q=conceptual%20metaphor" title=" conceptual metaphor"> conceptual metaphor</a>, <a href="https://publications.waset.org/abstracts/search?q=synaesthesia" title=" synaesthesia"> synaesthesia</a>, <a href="https://publications.waset.org/abstracts/search?q=corpus%20based%20approach" title=" corpus based approach"> corpus based approach</a> </p> <a href="https://publications.waset.org/abstracts/35571/synaesthetic-metaphors-in-persian-a-cognitive-corpus-based-and-comparative-perspective" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35571.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">562</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">61</span> Quality Rabbit Skin Gelatin with Acetic Acid Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wehandaka%20Pancapalaga">Wehandaka Pancapalaga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to analyze the water content, yield, fat content, protein content, viscosity, gel strength, pH, melting and organoleptic rabbit skin gelatin with acetic acid extraction levels are different. The materials used in this study were Rex rabbit skin male. Treatments that P1 = the extraction of acetic acid 2% (v / v); P2 = the extraction of acetic acid 3% (v / v); P3 = the extraction of acetic acid 4 % (v / v). P5 = the extraction of acetic acid 5% (v / v). The results showed that the greater the concentration of acetic acid as the extraction of rabbit skin can reduce the water content and fat content of rabbit skin gelatin but increase the protein content, viscosity, pH, gel strength, yield and melting point rabbit skin gelatin. texture, color and smell of gelatin rabbits there were no differences with cow skin gelatin. The results showed that the quality of rabbit skin gelatin accordance Indonesian National Standard (SNI). Conclusion 5% acetic acid extraction produces the best quality gelatin. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gelatin" title="gelatin">gelatin</a>, <a href="https://publications.waset.org/abstracts/search?q=skin%20rabbit" title=" skin rabbit"> skin rabbit</a>, <a href="https://publications.waset.org/abstracts/search?q=acetic%20acid%20extraction" title=" acetic acid extraction"> acetic acid extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/61347/quality-rabbit-skin-gelatin-with-acetic-acid-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61347.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">417</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">60</span> Theory of Gyrotron Amplifier in a Vane-Loaded Waveguide with Inner Dielectric Material</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Reyhaneh%20Hashemi">Reyhaneh Hashemi</a>, <a href="https://publications.waset.org/abstracts/search?q=Shahrooz%20Saviz"> Shahrooz Saviz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In his study, we have survey the theory of gyrotron amplifier in a vane-loaded waveguide with inner dielectric material. Dispersion relation for electromagnetic waves emitted by a cylindrical waveguide that provided with wedge-shaped metal vanes projecting radially inward from the wall of the guide and exited in the transverse-electric mode was analysed. From numerical analysis of this dispersion relation, it is shown that the stability behavior of the fast-wave mode is dependent of the dielectric constant. With a small axial momentum spreed, a super bandwidth is shown to be attainable by a mixed mode operation. Also, with the utilization from the numeric analysis of relation dispersion. We show that in the –speed mode, the constant is independent de-electric. With the ratio of dispersion of smell, high –bandwith was obtained for the combined mode. And at the end, we were comparing the result of our work (vane-loaded) by the waveguide with a smooth wall. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=gyrotron%20amplifier" title="gyrotron amplifier">gyrotron amplifier</a>, <a href="https://publications.waset.org/abstracts/search?q=waveguide" title=" waveguide"> waveguide</a>, <a href="https://publications.waset.org/abstracts/search?q=vane-loaded%20waveguide" title=" vane-loaded waveguide"> vane-loaded waveguide</a>, <a href="https://publications.waset.org/abstracts/search?q=dielectric%20material" title=" dielectric material"> dielectric material</a>, <a href="https://publications.waset.org/abstracts/search?q=dispersion%20relation" title=" dispersion relation"> dispersion relation</a>, <a href="https://publications.waset.org/abstracts/search?q=cylindrical%20waveguide" title=" cylindrical waveguide"> cylindrical waveguide</a>, <a href="https://publications.waset.org/abstracts/search?q=fast-wave%20mode" title=" fast-wave mode"> fast-wave mode</a>, <a href="https://publications.waset.org/abstracts/search?q=mixed%20mode%20operation" title=" mixed mode operation"> mixed mode operation</a> </p> <a href="https://publications.waset.org/abstracts/151063/theory-of-gyrotron-amplifier-in-a-vane-loaded-waveguide-with-inner-dielectric-material" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/151063.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">102</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">59</span> Possibilities of Using Chia Seeds in Fermented Beverages Made from Mare’s and Cow’s Milk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nancy%20Mahmoud">Nancy Mahmoud</a>, <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Teichert"> Joanna Teichert</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, fermented milk containing probiotic microorganisms is fundamental to human health. The changes in the properties of fermented milk during storage influence the quality and consumer acceptability. This study aimed to evaluate the effect of 1.5 % of chia seeds on the chemical, physical and sensory properties of fermented cow’s and mare’s milk for two weeks at 4°C. The results showed that the pH of cow’s milk drops significantly at the 2nd hour, but mare's milk drops significantly at the 6th hour. The acidity of both types of milk increased as the storage time progressed. Adding chia seeds increased firmness significantly and improved color and consistency. A decrease in brightness (L*), an increase in redness (a*), and yellowness (b*) during storage were observed. Our study showed that the chia seeds have more effect on reducing the brightness of fermented mare milk than fermented cow milk. Analysis of taste and smell parameters showed that after adding chia seeds, the scores changed and became much higher. The sour taste of fermented milk had reduced this positively affected the acceptance of the product. Chia seeds induced beneficial effects on sensory outcomes and enhanced physiochemical properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mare%20milk" title="mare milk">mare milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cow%20milk" title=" cow milk"> cow milk</a>, <a href="https://publications.waset.org/abstracts/search?q=feremnted%20milk" title=" feremnted milk"> feremnted milk</a>, <a href="https://publications.waset.org/abstracts/search?q=kefir" title=" kefir"> kefir</a>, <a href="https://publications.waset.org/abstracts/search?q=koumiss" title=" koumiss"> koumiss</a> </p> <a href="https://publications.waset.org/abstracts/163677/possibilities-of-using-chia-seeds-in-fermented-beverages-made-from-mares-and-cows-milk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/163677.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">98</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">58</span> The Determination of Contamination Rate of Traditional White Cheese in Behbahan Markets to Coliforms and Pathogenic Escherichia Coli</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sana%20Mohammad%20Jafar">Sana Mohammad Jafar</a>, <a href="https://publications.waset.org/abstracts/search?q=Hossaini%20Seyahi%20Zohreh"> Hossaini Seyahi Zohreh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Infections and food intoxication caused by microbial contamination of food is of major issues in different countries, and diseases caused by the consumption of contaminated food included a large percentage of the country's health problems. Since traditional cheese for cultural reasons, good taste and smell in many parts of the area still has the important place in people's food basket, transmission of pathogenic bacteria could be at risk human health through the consumption of this food. In this study selected randomly 100 samples of 250 grams of traditional cheeses supplied in the city Behbahan market and adjacent to the ice was transferred to the laboratory and microbiological tests were performed immediately. According to the results, from 100 samples tested traditional cheese, 94 samples (94% of samples) were contaminated with coliforms, which of this number 75 samples (75% of samples) the contamination rate was higher than the limit (more than 100 cfu/g). Of the total samples, 36 samples (36% of samples) were contaminated with fecal coliform which of this number 30 samples (30% of samples) were contaminated with Escherichia.coli bacteria. Based on the results of agglutination test,no samples was found positive as pathogenic Escherichia.coli. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=determination" title="determination">determination</a>, <a href="https://publications.waset.org/abstracts/search?q=traditional%20cheese" title=" traditional cheese"> traditional cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=Behbahan" title=" Behbahan"> Behbahan</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a> </p> <a href="https://publications.waset.org/abstracts/32561/the-determination-of-contamination-rate-of-traditional-white-cheese-in-behbahan-markets-to-coliforms-and-pathogenic-escherichia-coli" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32561.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">504</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">57</span> Integrated Flavor Sensor Using Microbead Array</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ziba%20Omidi">Ziba Omidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Min-Ki%20Kim"> Min-Ki Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This research presents the design, fabrication and application of a flavor sensor for an integrated electronic tongue and electronic nose that can allow rapid characterization of multi-component mixtures in a solution. The odor gas and liquid are separated using hydrophobic porous membrane in micro fluidic channel. The sensor uses an array composed of microbeads in micromachined cavities localized on silicon wafer. Sensing occurs via colorimetric and fluorescence changes to receptors and indicator molecules that are attached to termination sites on the polymeric microbeads. As a result, the sensor array system enables simultaneous and near-real-time analyses using small samples and reagent volumes with the capacity to incorporate significant redundancies. One of the key parts of the system is a passive pump driven only by capillary force. The hydrophilic surface of the fluidic structure draws the sample into the sensor array without any moving mechanical parts. Since there is no moving mechanical component in the structure, the size of the fluidic structure can be compact and the fabrication becomes simple when compared to the device including active microfluidic components. These factors should make the proposed system inexpensive to mass-produce, portable and compatible with biomedical applications. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=optical%20sensor" title="optical sensor">optical sensor</a>, <a href="https://publications.waset.org/abstracts/search?q=semiconductor%20manufacturing" title=" semiconductor manufacturing"> semiconductor manufacturing</a>, <a href="https://publications.waset.org/abstracts/search?q=smell%20sensor" title=" smell sensor"> smell sensor</a>, <a href="https://publications.waset.org/abstracts/search?q=taste%20sensor" title=" taste sensor"> taste sensor</a> </p> <a href="https://publications.waset.org/abstracts/11443/integrated-flavor-sensor-using-microbead-array" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11443.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">439</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">56</span> Risk Reduction of Household Refuse, a Case Study of Shagari Low-Cost, Mubi North (LGA) Adamawa State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maryam%20Tijjani%20Kolo">Maryam Tijjani Kolo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lack of refuse dumping points has made the residents of Shagari low-cost well armed with some health and environmental related hazards. These studies investigate the effect of household refuse on the resident of Shagari low-cost. A well structured questionnaire was administered to elicit views of the respondent in the study area through adopting cluster sampling method. A total of 100 questionnaires were selected and divided into 50, each to both sections of the study area. Interview was conducted to each household head. Data obtained were analyzed using simple parentages to determine the major hazard in the area. Result showed that majority of the household are civil servant and traders, earning reasonable monthly income. 68% of the respondent has experienced the effect of living close to waste dumping areas, which include unpleasant smell and polluted smoke when refuse is burnt, which causes eye and respiratory induction, human injury from broken bottles or sharp objects as well as water, insect and air borne diseases. Hence, the need to urgently address these menace before it overwhelms the capacities of the community becomes paramount. Thus, the community should be given more enlightenment and refuse dumping sites should be created by the local government area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=household" title="household">household</a>, <a href="https://publications.waset.org/abstracts/search?q=refuse" title=" refuse"> refuse</a>, <a href="https://publications.waset.org/abstracts/search?q=refuse%20dumping%20points" title=" refuse dumping points"> refuse dumping points</a>, <a href="https://publications.waset.org/abstracts/search?q=Shagari%20low-cost" title=" Shagari low-cost"> Shagari low-cost</a> </p> <a href="https://publications.waset.org/abstracts/26076/risk-reduction-of-household-refuse-a-case-study-of-shagari-low-cost-mubi-north-lga-adamawa-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26076.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">320</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">55</span> Effect of High Pressure Treatment on the Microbial Contamination and on Some Chemical and Physical Properties of Minced Chicken </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Siddig%20H.%20Hamad">Siddig H. Hamad</a>, <a href="https://publications.waset.org/abstracts/search?q=Salah%20M.%20Al-Eid"> Salah M. Al-Eid</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahad%20M.%20Al-Jassas"> Fahad M. Al-Jassas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Composite samples of minced chicken were vacuum-packaged and pressure treated at 300, 400, 450 and 500 MPa in a Stansted 'FOOD-LAB' model S-FL-850-9-W high hydrostatic pressure research apparatus (Stansted Fluid Power Ltd., Stansted, UK). Treated and untreated samples were then stored at 3°C, and microbial content as well as some chemical and physical properties monitored. The microbial load of the untreated samples reached the spoilage level of 107 cfu/g in about one week, resulting in bad smell and dark brown color. The pressure treatments reduced total bacterial counts by about 1.8 to 3.2 log10 cycles and reduced counts of Enterobacteriaceae and Salmonella to non-detectable levels. The color of meat was slightly affected, but pH, moisture content and the oxidation products of lipids were not substantially changed. The treatment killed mainly gram negative bacteria but also caused sub-lethal injury to part of the population resulting in prolonged lag phase. The population not killed by the 350 to 450 MPa treatments grew relatively slowly during storage, and its loads reached spoilage level in 4 to 6 weeks, while the load of the population treated at 500 MPa did not reach this level till the end of a storage period of 9 weeks. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chicken" title="chicken">chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=cold%20storage" title=" cold storage"> cold storage</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20spoilage" title=" microbial spoilage"> microbial spoilage</a>, <a href="https://publications.waset.org/abstracts/search?q=high%20hydrostatic%20pressure" title=" high hydrostatic pressure "> high hydrostatic pressure </a> </p> <a href="https://publications.waset.org/abstracts/53314/effect-of-high-pressure-treatment-on-the-microbial-contamination-and-on-some-chemical-and-physical-properties-of-minced-chicken" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53314.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">244</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">54</span> Physico-Chemical and Antibacterial Properties of Neem Extracts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20C.%20Igwe">C. C. Igwe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Several parts of Neem tree (Azadirachta indica) are used in traditional medicine in many West African countries for the treatment of various human diseases. The leaf, stem - bark and seed were air dried for 8, 5 and 7 days, respectively. The shells were carfully separated from the seeds, each powdered sample obtained with mechanical miller and 250 mm sieve. The neem samples were individually subjected to extraction with acetone, n-hexane for 48hr and 72 hr, respectively. Physico-chemical and antibacterial evaluation were carried out using standard methods. Results of physico - chemical analyses of the extracted oil from the seed shows that it has a brownish colour, with a smell similar to garlic while the moisture content, refractive index are 0.76% and 1.47 respectively. Other vital chemical results obtained from the neem oil such as saponification value (234.62), acid value (10.84 %), free fatty acid (5.84 %) and peroxide value (10.52%) indicated the oil extracted satisfied standard oils parameters for quality soap and cosmetics production. The antibacterial screening by disc diffusion revealed the oil demonstrated high activity against Staphylococcus aureus. Both the physio-chemical and antibacterial of samples have been certified by National Agency for Food and Drugs Administration and Control. The preliminary results of this study may validate the medicinal value of the plant. Further studies are in progress to clarify the in vivo potentials of neem extracts in the management of human communicable diseases and this is a subject of investigation in our group. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anti-bacterial" title="anti-bacterial">anti-bacterial</a>, <a href="https://publications.waset.org/abstracts/search?q=neem%20extract" title=" neem extract"> neem extract</a>, <a href="https://publications.waset.org/abstracts/search?q=physico-chemical%20analyses" title=" physico-chemical analyses"> physico-chemical analyses</a>, <a href="https://publications.waset.org/abstracts/search?q=staphylococcus%20aureus" title=" staphylococcus aureus"> staphylococcus aureus</a> </p> <a href="https://publications.waset.org/abstracts/167975/physico-chemical-and-antibacterial-properties-of-neem-extracts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167975.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">74</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">53</span> Nurses' Experiences of Using Bergamot Essential Oil (Aromatherapy) on Patients with Dementia Suffering from Depression: A Pilot Study </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Berit%20Johannessen">Berit Johannessen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Depression and dementia are the two most common psychiatric disorders of older people. The use of antidepressants does not always have the desired effect and serious side effects are common. Aroma therapists claim that the essential oil of Bergamot has an antidepressant effect. Aromatherapy is defined as holistic or complementary medicine and is rarely used in the Norwegian public health service, but in recent years, there has been an increasing interest in, and use of complementary and alternative therapies (CAM) in the Norwegian population, and aromatherapy is one of the most widely used. Focus for this study: How do nurses experience the use of Bergamot essential oil for patients suffering from dementia and depression? Method: Action research study including 12 patients and 8 nurses. The patients were strategically selected by the nurses and were given Bergamot in a fan diffuser every day for 12 weeks. The patients' mood and behavior patterns were reported daily and the nurse`s experiences were reported weekly. Individual interviews with the nurses were conducted at the end of the project. Results: The nurses reported that bergamot had positive impact on patients mood and wellbeing, and was considered as an effective method for six patients, four had uncertain effect and two had no effect. They also reported less use of medication and that the fan diffusers were easy and pleasant to administer. They found the use of natural remedies as Bergamot inspiring and wanted to learn more about aromatherapy and its use in nursing. Some were disturbed by the smell and some had to deal with critical and negative colleagues. Conclusion: Nurses experienced aromatherapy using bergamot oil in fan diffusers as a simple and useful procedure for patients suffering from dementia and depression. The effects were varying. Further research is needed. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aromatherapy" title="aromatherapy">aromatherapy</a>, <a href="https://publications.waset.org/abstracts/search?q=bergamot" title=" bergamot"> bergamot</a>, <a href="https://publications.waset.org/abstracts/search?q=dementia" title=" dementia"> dementia</a>, <a href="https://publications.waset.org/abstracts/search?q=depression" title=" depression"> depression</a> </p> <a href="https://publications.waset.org/abstracts/52872/nurses-experiences-of-using-bergamot-essential-oil-aromatherapy-on-patients-with-dementia-suffering-from-depression-a-pilot-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52872.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">254</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">52</span> Woodcast is Ecologically Sound and Tolerated by a Majority of Patients</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20Hassan">R. Hassan</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Duncombe"> J. Duncombe</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Darke"> E. Darke</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Dias"> A. Dias</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Anderson"> K. Anderson</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20G.%20Middleton"> R. G. Middleton</a> </p> <p class="card-text"><strong>Abstract:</strong></p> NHS England has set itself the task of delivering a “Net Zero” National Health service by 2040. It is incumbent upon all health care practioners to work towards this goal. Orthopaedic surgeons are no exception. Distal radial fractures are the most common fractures sustained by the adult population. However, studies are shortcoming on individual patient experience. The aim of this study was to assess the patient’s satisfaction and outcomes with woodcast used in the conservative management of distal radius fractures. For all patients managed with woodcast in our unit, we undertook a structured questionnaire that included the Patient Rated Wrist Evaluation (PRWE) score, The EQ-5D-5L score and the pain numerical score at the time of injury and six weeks after. 30 patients were initially managed with woodcast. 80% of patients tolerated woodcast for the full duration of their treatment. Of these, 20% didn’t tolerate woodcast and had their casts removed within 48 hours. Of the remaining, 79.1% were satisfied about woodcast comfort, 66% were very satisfied about woodcast weight, 70% were satisfied with temperature and sweatiness, 62.5% were very satisfied about the smell/odour, and 75% were satisfied about the level of support woodcast provided. During their treatment, 83.3% of patients rated their pain as five or less. For those who completed their treatment in woodcast, none required any further intervention or utilised the open appointment because of ongoing wrist problems. In conclusion, when woodcast is tolerated, patients’ satisfaction and outcome levels were good. However, we acknowledged 20% of patients in our series were not able to tolerate woodacst, Therefore, we suggest a comparison between the widely used synthetic plaster of Paris casting and woodcast to come in order. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=distal%20radius%20fractures" title="distal radius fractures">distal radius fractures</a>, <a href="https://publications.waset.org/abstracts/search?q=ecological%20cast" title=" ecological cast"> ecological cast</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a>, <a href="https://publications.waset.org/abstracts/search?q=woodcast" title=" woodcast"> woodcast</a> </p> <a href="https://publications.waset.org/abstracts/155851/woodcast-is-ecologically-sound-and-tolerated-by-a-majority-of-patients" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/155851.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">101</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=smell&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=smell&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=smell&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a 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