![]() Workers should not climb up levels on the scaffold components – a proper ladder should be used, whether it is a ladder placed next to the scaffold or one built into the scaffold’s frame.Īt times, work can be constrained because of the scaffold’s structure. Planking should extend all the way across, Palmer said, and OSHA’s maximum allowable gap between planks is 1 inch. Scaffolds are guyed and tied to the building correctly, and the guys and ties are in good condition. The designer of a scaffold needs to communicate with workers before the structure is designed and built, Palmer added, to ensure the erected scaffold meets the requirements for how it will be used.ĬPWR also states that before scaffolds are used, a competent person – defined by OSHA as someone who is able to identify hazards and has the authority to eliminate them – must check four points:Īccess on and off the scaffold meets OSHA requirements.Īll work areas are fully planked or decked.Īll guardrails are installed properly, or alternative fall protection is provided. Both the base plate and mud sill help spread out the load of the scaffold so the pressure of pounds per square foot on the scaffold legs is reduced, Palmer said. On top of the mud sill is a base plate, which is a 6-inch square steel footing component that goes under the scaffold post. ![]() The footing of a scaffold typically consists of a wooden pad (known as a mud sill) that goes directly on top of the floor material – usually dirt or concrete. “It’s important that users understand the risks involved with working at elevation,” said John Palmer, director of the Scaffold Training Institute based in League City, TX.Įxperts say employees need to understand that scaffolds are not permanent structures and care must be taken when working on all stages of scaffolding – from their construction to the work that takes place on them.ĭuring the set-up phase, the structure must be placed on a solid, level base, the Silver Spring, MD-based Center for Construction Research and Training (also known as CPWR) states. In 2012, 57 workers fell to their deaths from scaffolds or staging platforms, according to preliminary data from the Bureau of Labor Statistics, and thousands more are injured every year during scaffolding activities. ![]() Scaffolds are common structures on many jobsites, and the hazards of working on them are as prevalent today as they were 20 years ago. On a November day in 1994, a 60-year-old painter foreman with 20 years of experience was standing more than 35 feet above the ground on a scaffold, working on the window frames and roof eaves of a church in Tennessee.Ī NIOSH report on the incident states that while standing on two 12-inch-wide unsecured boards that left one-third of the scaffold floor uncovered, the worker fell between the boards and the outside rail of the scaffold, plummeting to his death. Fall protection should be used on scaffolds at all times, regardless of height, experts recommend.įalling objects can take unpredictable paths to the ground, so workers should take every precaution to prevent objects from being dropped or knocked off a scaffold platform.ĭifferent types of scaffolds present different types of hazards.
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![]() The 24-item OBC Scale ( OBCS) has been employed in eating disorder (ED) research and school-based adolescent samples, but evidence for its psychometric proprieties exists only in adult (nonclinical) populations. Objectified body consciousness ( OBC) appears to play a crucial role in eating and body-related disturbances, which typically emerge during adolescence. Objectified Body Consciousness ( OBC) in Eating Psychopathology.ĭakanalis, Antonios Timko, Alix C Clerici, Massimo Riva, Giuseppe Carrà , Giuseppe The dephytinization treatment is an effective method for degradation of phytic acid. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. Cereal bran has great potential as a dietary fiber source. Consumption of dietary fiber offers a range of health benefits. Regarding the dephytinization treatments, the influence of fermentation treatment on bread properties was slightly beneficial compared to hydrothermal treatment. Although dephytinization treatments enhanced the textural properties of bread, these results were still inferior to those obtained using bread produced with untreated bran. The addition of concentrated wheat bran and rice bran significantly increased hardness, as well as decreasing springiness, cohesiveness, and resilience of the bread, depending on the bran levels. Both wheat bran and rice bran were observed to cause a darker crumb color, and the effects of bran samples on crumb color were more pronounced after the dephytinization treatment. The same pattern was observed for the total number of cells and the total cell area of bread crumbs. However, the dephytinization treatments slightly improved these values. A further decrease was observed with the addition of concentrated bran. Unprocessed wheat bran and rice bran addition decreased the volume yield, and the specific volume of the bread depends on the incorporation level. Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytinized by hydrothermal method bran samples were each incorporated into flour at levels of 0, 10, 15, and 20%, and their effects on bread properties were investigated. Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Özkaya, Berrin Baumgartner, Burcu Özkaya, Hazım Amaranth flour and oat bran concentrate ( OBC) composites (1:4) were processed using different technologie.Įffects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. USDA-ARS?s Scientific Manuscript databaseĪmaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing ß-glucan, known for lowering blood cholesterol. The results show that fractional magnesium absorption from white-wheat bread is significantly impaired by the addition of phytic acid, in a dose-dependent manner, at amounts similar to those naturally present in whole-meal and brown bread.The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites The inhibiting effect of phytic acid was dose dependent (P < 0.005). The addition of phytic acid lowered fractional apparent magnesium absorption from 32.5 +/- 6.9% (no added phytic acid) to 13.0 +/- 6.9% (1.49 mmol added phytic acid P < 0.0005) and from 32.2 +/- 12.0% (no added phytic acid) to 24.0 +/- 12.9% (0.75 mmol added phytic acid P < 0.01). Apparent magnesium absorption was based on fecal monitoring. The total magnesium content was standardized to 3.6 mmol in all test meals. Each test meal was labeled with 0.7 mmol (25)Mg or 1.1 mmol (26)Mg. Phytic acid was added in amounts similar to those naturally present in whole-meal (1.49 mmol) and in brown bread (0.75 mmol). Test meals were based on 200 g phytic acid-free wheat bread test meals with and without added phytic acid were served on days 1 and 3 according to a crossover design. Two stable-isotope studies were performed with 8-9 healthy adults per study. ![]() ![]() The objective was to evaluate the effect of phytic acid on fractional apparent magnesium absorption in humans. However, limited information is available on the effect of phytic acid on magnesium absorption. ![]() Phytic acid has been reported to impair the absorption of minerals and trace elements such as calcium, zinc, and iron in humans. |
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