...Reports Lean Laboratories: Competing with Methods From Toyota Mark Graban, BSIE, MSME, MBA, CPIM, Shana Padgett, BS, MT(ASCP) (ValuMetrix Services, Ortho Clinical Diagnostics, Raritan, NJ) DOI: 10.1309/LMX0LEMR7R0USKUM Hospital laboratories throughout North America are successfully using “Lean” methods based on the Toyota Production System to win against multiple competitive threats. Some hospitals have used Lean to help eliminate point-of-care testing for the emergency department (ED). Other hospitals have used Lean to “insource” testing that had previously been done in outside reference laboratories. Lean can defend and protect employment for the laboratory, while also improving turnaround times and service for patients and reducing costs for the hospital. Hospital laboratories have also used freed up capacity to increase their reference laboratory work, bringing additional revenue to the hospital. an improvement of 37%, as shown in Figure 1. The laboratory was also better satisfying physicians who ordered tests for morning rounds, as the percent of tests on the charts by 7 am improved from 65% to more than 90%, as shown in Figure 2. After laboratory professionals demonstrated that they could dramatically reduce turnaround times, the ED discontinued the point-of-care trials. Since Lean implementation, Dr. Decker said, turnaround times “are definitely faster. All the docs agree,” adding, “the lab is no longer the rate-limiting step in the process.” Lean Instead of...
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...ACKNOWLEDGMENT I would express my gratitude to my Faculty Guide Mr. Ankit Paliwal under whose guidance I successfully completed my Semiar-1 project report on the topic ‘Distillation Process’. I would also show my gratitude towards my Programme Leader Dr. Monika Thakur and our HOD Dr Amarinder Singh Bawa for including such a project in my course curriculum which gave me a chance to gain knowledge as much as I can in this field. Thank you Varun Gadodia BTech Food Technology IV semester Amity Institute of Food Technology Introduction This report examines the distillation process. This will enable the reader to understand the necessary components along with distillation calculations. Distillation is a process that separates two or more components into an overhead distillate and bottoms. The bottoms product is almost exclusively liquid, while the distillate may be liquid or a vapour or both. The separation process requires three things. First, a second phase must be formed so that both liquid and vapour phases are present and can contact each other on each stage within a separation column. Secondly, the components have different volatilities so that they will partition between the two phases to different extent. Lastly, the two phases can be separated by gravity or other mechanical means. Distillation differs from absorption and stripping...
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...biopsies as a source of tumour tissue for the detection, characterization and monitoring of non-haematologic cancers5–8. The ability to identify, isolate, propagate and molecularly characterize CTC subpopulations could further the discovery of cancer stem cell biomarkers and expand the understanding of the biology of metastasis. Current strategies for isolating CTCs are limited to complex analytic approaches that generate very low yield and purity9. Here we describe the development of a unique microfluidic platform (the ‘CTC-chip’) capable of efficient and selective separation of viable CTCs from peripheral whole blood samples, mediated by the interaction of target CTCs with antibody (EpCAM)-coated microposts under precisely controlled laminar flow conditions, and without requisite pre-labelling or processing of samples. The CTC-chip successfully identified CTCs in the peripheral blood of patients with metastatic lung, prostate, pancreatic, breast and colon cancer in 115 of 116 (99%) samples, with a range of 5–1,281 CTCs per ml and approximately 50% purity. In addition, CTCs were isolated in 7/7 patients with early-stage prostate cancer. Given the high sensitivity and...
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...ANALYSIS OF FOOD PRODUCTS FOOD SCIENCE 581 Instructor Prof. D. Julian McClements Room 238, Chenoweth Lab Tel: 545 1019 Email: mcclements@foodsci.umass.edu Course Description Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits]. Textbooks * Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods...
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...ate Aptitude Test in Engineering GATE 2014 Brochure Table of Contents 1. Introduction .............................................................................................................1 2. About GATE 2014 ......................................................................................................1 2.1. Financial Assistance ............................................................................................................................ 1 2.2 Employment ............................................................................................................................................ 2 2.3 Administration ....................................................................................................................................... 2 3.1 Changes Introduced in GATE 2013 that will continue to remain in force for GATE 2014 .......................................................................................................................................................... 3 4.1 Eligibility for GATE 2014 ................................................................................................................... 4 4.2 GATE Papers ............................................................................................................................................ 5 4.3 Zone-Wise List of Cities in which GATE 2014 will be Held ................................................... 6 4.4 Zone-Wise List of Cities for 3rd...
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...Aacknowledgement First of all I like to thank God almighty who authorise me to research on this topic. I submit my sincere thanks to my supervisor Medhat Khattar for his valuable presence, time, effort, guidance and help to complete this dissertation. My dissertation would not have been completed without the help of lab technicians Nick and Suzy, I am extremely grateful for their help, suggestions and encouragement. I might want to thank my family for impacting in me a comprehension for the significance of education and an appreciation for diligent work. I extraordinarily value the majority of the penances that were made so as to realize the open doors that I have gotten, and it is my trusts that this proposition embodies what I have realized. Much obliged to you for your dedication, bolster, and affection. I might likewise want to thank my grandparents for the numerous hours of math mentoring as a youngster. In spite of the fact that it may have appeared to be inconsequential, it was the premise for my prosperity and the establishment of my hobbies in Designing. I might want to devote this proposition to my family, without whom I would not be seeking after a profession with an instruction from my university undergraduate days. I also thank my supervisor’s effort and good work channelled towards making me a better microbiologist in the world. I sincerely extend my thanks all concerned people who together with me in this regard. Table of Contents I Declaration......
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...Deepika et al. Microbial Cell Factories 2012, 11:116 http://www.microbialcellfactories.com/content/11/1/116 RESEARCH Open Access Influence of fermentation conditions on the surface properties and adhesion of Lactobacillus rhamnosus GG Gurjot Deepika1, Esther Karunakaran2, Claire R Hurley3, Catherine A Biggs2 and Dimitris Charalampopoulos1* Abstract Background: The surface properties of probiotic bacteria influence to a large extent their interactions within the gut ecosystem. There is limited amount of information on the effect of the production process on the surface properties of probiotic lactobacilli in relation to the mechanisms of their adhesion to the gastrointestinal mucosa. The aim of this work was to investigate the effect of the fermentation pH and temperature on the surface properties and adhesion ability to Caco-2 cells of the probiotic strain Lactobacillus rhamnosus GG. Results: The cells were grown at pH 5, 5.5, 6 (temperature 37°C) and at pH 6.5 (temperature 25°C, 30°C and 37°C), and their surfaces analysed by X-ray photoelectron spectrometry (XPS), Fourier transform infrared spectroscopy (FT-IR) and gel-based proteomics. The results indicated that for all the fermentation conditions, with the exception of pH 5, a higher nitrogen to carbon ratio and a lower phosphate content was observed at the surface of the bacteria, which resulted in a lower surface hydrophobicity and reduced adhesion levels to Caco-2 cells as compared to the control fermentation (pH 6.5...
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...LEAN HOSPITALS “Mark Graban’s book has documented what is now happening in hospitals all across America as we learn to apply the Toyota Production System methodology to healthcare. This book lays out the nuts and bolts of the lean methodology and also describes the more difficult challenges, which have to do with managing change. Graban’s book is full of wins—these are the same type of wins that are happening at ThedaCare every day. I wish I could have read this book six years ago, as it might have prevented some of the mistakes we made in our lean transformation journey.” — John S. Toussaint, MD, President/CEO ThedaCare Center for Healthcare Value “Coupled with a foundation of alignment and accountability, the ideas in this book provide a powerful tool to help hospitals get closer to the goal we want – perfect care.” — Quint Studer, CEO, The Studer Group, author of Results that Last “Mark Graban is the consummate translator of the vernacular of the Toyota Production System into the everyday parlance of healthcare. With each concept and its application, the reader is challenged to consider what is truly possible in the delivery of healthcare if standardized systems borrowed from reliable industries were implemented. Graban provides those trade secrets in an understandable and transparent fashion.” — Richard P. Shannon, MD, Frank Wister Thomas Professor of Medicine, Chairman, Department of Medicine, University of Pennsylvania School of Medicine “There is an...
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...POLITECNICO DI TORINO I FACOLTÀ DI INGEGNERIA INGEGNERIA DELL’AUTOVEICOLO (AUTOMOTIVE ENGINEERING) Thesis for degree of Bachelor of Science Electric City Car – Energy consumption analysis Supervisor: Prof. Giuliano Cozzari, Prof. Andrea Festini Applicant: Zheng Hang 1. Introduction 1.1. 1.2. 1.3. General introduction about EV and the team project Speed and acceleration, all about an EV Basic concept in calculation 2. Energy consumption calculation in design phase 2.1. Weight and distribution effect 2.1.1. Weight and climbing 2.1.2. Weight and speed 2.1.3. Weight affect range, Balance and other important facts 2.2. Aerodynamic effect 2.2.1. Define of aerodynamic drag force 2.2.2. Other aerodynamic contributes 2.2.3. Effective of frontal area and coefficient of drag 2.3. Rolling resistance 2.3.1. Definition of rolling resistance 2.3.2. Combined analysis of aerodynamic drag and rolling resistance 2.3.3. Maximum power that can be transferred by the tires to the road 2.4. Transmission efficiency analysis 2.4.1. Structures about the transmission system available 2.4.2. Efficiency of the transmission system 3. Energy consumption calculation of EV 1 3.1. Calculation methodology overview and Target specification of our EV 3.2. Calculation and evaluation of the energy consumption 3.2.1. Required and available power 3.2.2. Motor output and acceleration 3.2.3. Acceleration time evaluation of our EV ...
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...Introduction Brewing beer is really a very simple process, a unique mix of art and science that consists of a number of key steps. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. During mashing, the malt starches are converted to sugars. The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content...
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...Laboratory biosafety manual Third edition World Health Organization Geneva 2004 WHO Library Cataloguing-in-Publication Data World Health Organization. Laboratory biosafety manual. – 3rd ed. 1.Containment of biohazards - methods 2.Laboratories - standards 3.Laboratory infection - prevention and control 4.Manuals I.Title. ISBN 92 4 154650 6 (LC/NLM classification: QY 25) WHO/CDS/CSR/LYO/2004.11 This publication was supported by Grant/Cooperative Agreement Number U50/CCU012445-08 from the Centers for Disease Control and Prevention (CDC), Atlanta, GA, USA. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the CDC. © World Health Organization 2004 All rights reserved. Publications of the World Health Organization can be obtained from Marketing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; email: bookorders@who.int). Requests for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – should be addressed to Publications, at the above address (fax: +41 22 791 4806; email: permissions@who.int). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning...
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...REVIEW D. Ryan Georgianna1 & Stephen P Mayfield1 . doi:10.1038/nature11479 Exploiting diversity and synthetic biology for the production of algal biofuels Modern life is intimately linked to the availability of fossil fuels, which continue to meet the world’s growing energy needs even though their use drives climate change, exhausts finite reserves and contributes to global political strife. Biofuels made from renewable resources could be a more sustainable alternative, particularly if sourced from organisms, such as algae, that can be farmed without using valuable arable land. Strain development and process engineering are needed to make algal biofuels practical and economically viable. D espite limited supply and increasing demand, fossil fuels remain among the world’s cheapest commodities. Prices will inevitably rise once demand starts to outstrip supply, but short- to medium-term replacement of fossil fuels by renewable and more environmentally benign alternatives will occur only if the substitutes can compete economically. One of these alternatives is based on the oils extracted from algae, and commercial-scale pilot facilities to test these are in operation. However, significant improvements are still needed to make algal biofuels economically viable. In this Review, we outline the advantages of algae as a biofuel producer, discuss the different cultivation methods, consider the options for achieving optimal algal biomass and lipid production, and the process engineering...
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...Essentials Ruth E. McCall, BS, MT (ASCP) Retired Program Director and Instructor Central New Mexico Community College Albuquerque, New Mexico President, NuHealth Educators, LLC Faculty, Emeritus Phoenix College Phoenix, Arizona Fifth Edition Cathee M. Tankersley, BS, MT (ASCP) Acquisitions Editor: Peter Sabatini Product Manager: Meredith L. Brittain Marketing Manager: Shauna Kelley Designer: Holly McLaughlin Production Services: Aptara, Inc. Fifth Edition Copyright © 2012, 2008 by Lippincott Williams & Wilkins, a Wolters Kluwer business. Two Commerce Square 2001 Market Street Philadelphia, PA 19103 351 West Camden Street Baltimore, MD 21201 Printed in China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees are not covered by the above-mentioned copyright. To request permission, please contact Lippincott Williams & Wilkins at Two Commerce Square, 2001 Market Street, Philadelphia, PA 19103, via email at permissions@lww.com, or via website at lww.com (products and services). 9 8 7 6 5 4 3 2 1 Library of Congress...
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...*3963103* [3963] – 103 T.E. (Petroleum) (Semester – I) Examination, 2011 DRILLING & PRODUCTION OPERATIONS (2003 Course) Time : 3 Hours Max. Marks : 100 Instructions : 1) Question Nos. 1 and 5 are compulsory. Out of the remaining attempt 2 questions from Section I and 2 questions from Section II. 2) Answers to the two Sections should be written in separate books. 3) Neat diagrams must be drawn wherever necessary. 4) Black figures to the right indicate full marks. 5) Use of Logarithmic Tables, Slide Rule, Mollier Charts, Electronic Pocket Calculator and Steam Tables is allowed. 6) Assume suitable data, if necessary. SECTION – I 1. What are different systems on a drilling rig ? Explain any one in detail with suitable diagramme. 18 2. a) Calculate Bottom hole pressure if well depth is 2500 m and mud weight is 1.2 gm/cc. b) Calculate mud weight if mud gradient is 0.87 psi/ft. ′ c) Calculate volume bbl/meter for drill pipe O.D. = 5′ inch and I.D. = 4.276 inch. 2 2 2 10 8 8 16 d) Draw circulation system on a drilling rig. 3. a) Discuss IADC classification of a bit in details. b) Discuss different factors affecting rate of penetration in details. 4. Write short note on : i) Coring ii) Fishing tools iii) BOP iv) Directional well P.T.O. [3963] – 103 -2- *3963103* SECTION – II 5. a) Discuss different types of casings and function of the casings in brief. b) Discuss different types of well completion techniques. 6. a) Discuss primary cementation process with...
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...NaNotechNology applicatioNs for cleaN Water Micro & NaNo TechNologies series editor: Jeremy ramsden Professor of Nanotechnology Microsystems and Nanotechnology Centre, Department of Materials Cranfield University, United Kingdom the aim of this book series is to disseminate the latest developments in small scale technologies with a particular emphasis on accessible and practical content. these books will appeal to engineers from industry, academia and government sectors. for more information about the book series and new book proposals please contact the publisher, Dr. Nigel hollingworth at nhollingworth@williamandrew.com. http://www.williamandrew.com/MNt NaNotechNology applicatioNs for cleaN Water edited by Nora savage Office of Research and Development, US Environmental Protection Agency and (in alphabetical order) Mamadou Diallo Materials and process simulation center, Division of chemistry and chemical engineering, california institute of technology Jeremiah Duncan Nanoscale Science and Engineering Center, University of Wisconsin-Madison anita street Office of Research and Development, US Environmental Protection Agency and Center of Advanced Materials for the Purification of Water with Systems, University of Illinois at Urbana-Champaign richard sustich N o r w i c h , N Y, U S A copyright © 2009 by William andrew inc. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying...
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