| 1. |
- Linnankoski, Johanna, et al.
(författare)
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Paracellular porosity and pore size of the human intestinal epithelium in tissue and cell culture models
- 2010
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Ingår i: Journal of Pharmaceutical Sciences. - : Elsevier BV. - 0022-3549 .- 1520-6017. ; 99:4, s. 2166-2175
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Tidskriftsartikel (refereegranskat)abstract
- The paracellular space defines the passive permeation of hydrophilic compounds in epithelia. The goal of this study was to characterise the paracellular permeation pathway in the human intestinal wall and differentiated epithelial cell models (MDCKII, Caco-2 and 2/4/A1). The permeabilities of hydrophilic polyethylene glycols (PEG) were investigated in diffusion chambers, and mass spectrometry was used to obtain accurate concentrations for each PEG molecule. The paracellular porosity and the size of the pores in the membranes were estimated from the PEG permeability data using an effusion-based approach. The porosities were found to be low (fraction 10−7–10−5 of the epithelial surface) in all investigated membranes. Two different pore sizes (radii 5–6 and >10 Å) were detected in the human intestinal epithelium and the Caco-2 and MDCKII cells, while only one (about 15 Å) in the 2/4/A1 monolayer. The paracellular porosities of the human small intestine and 2/4/A1 monolayers were larger (>10−7) than that of the MDCKII and Caco-2 cells (<10−7). We report for the first time the quantitative values describing both porosity and pore size of the paracellular space in the human intestine. The cell models deviate from the small intestine either with respect to porosity (Caco-2, MDCKII) or pore size distribution (2/4/A1).
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| 2. |
- Brinck, Ingar, et al.
(författare)
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Social Robots for Social Institutions : Scaling Up and Cutting Back on Cognition
- 2023
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Ingår i: Social Robots in Social Institutions : Proceedings of Robophilosophy 2022 - Proceedings of Robophilosophy 2022. - 1879-8314 .- 0922-6389. - 9781643683744 - 9781643683751 ; 366, s. 615-620
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Konferensbidrag (refereegranskat)abstract
- Current technological change is rapid and far-reaching, more so than ever before in human history. It is transforming all dimensions of human life, leading to large-scale adaptation. Among the disruptive new technologies that are being introduced into society, social robots are distinguished by their hybrid existence between mere thing and mindful agent. They are physical machines capable of interacting with the surroundings and designed to collaborate with humans on human tasks while interacting in human ways. In contrast to rescue, delivery, and patrol robots that replace human labour, these robots take social roles such as tutor, peer, learner, companion, or assistant. On a more general note, social robots are expected to work closely with humans—as partner, colleague, family, and friend. Yet, that a robot can act as a social entity, does not entail the robotconstitutes a social being in its own right [1]. The question is whether social robots are capable of participating in and contributing to human social institutions such as healthcare, education, and economy; and if this is so, the follow-up question concerns what this may entail for society in the longer perspective. The emphasis of the present talk lies on the first question, the supposed contribution of social robots to social institutions. Raising a few queries concerning the ability of the BDI-paradigm and affective robotics to provide an adequate reply to this question, at least in its present formulation, I will briefly outline an alternative that lays down a new path in HRI, based in the notions of embodied, embedded, dynamic, and distributed cognition. I claim that these notions are particularly well-suited for designing social institutional forms of HRI, because they permit modelling the relevant cognitive processes as unfolding in the physical space that humans and robots share. The environment provides the resources for HRI such as artefacts, routines, and embodied social norms that simultaneously constrain and enable the emergence of novel institutional practices involving human and machine.
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| 3. |
- Harra, Juha, et al.
(författare)
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Characteristics of nFOG, an aerosol-based wet thin film coating technique
- 2018
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Ingår i: JCT Research. - : Springer Science and Business Media LLC. - 1547-0091 .- 2168-8028 .- 1935-3804. ; 15:3, s. 623-632
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Tidskriftsartikel (refereegranskat)abstract
- An atmospheric pressure aerosol-based wet thin film coating technique called the nFOG is characterized and applied in polymer film coatings. In the nFOG, a fog of droplets is formed by two air-assist atomizers oriented toward each other inside a deposition chamber. The droplets settle gravitationally and deposit on a substrate, forming a wet film. In this study, the continuous deposition mode of the nFOG is explored. We determined the size distribution of water droplets inside the chamber in a wide side range of 0.1–100 µm and on the substrate using aerosol measurement instruments and optical microscopy, respectively. The droplet size distribution was found to be bimodal with droplets of approximately 30–50 µm contributing the most to the mass of the formed wet film. The complementary measurement methods allow us to estimate the role of different droplet deposition mechanisms. The obtained results suggest that the deposition velocity of the droplets is lower than the calculated terminal settling velocity, likely due to the flow fields inside the chamber. Furthermore, the mass flux of the droplets onto the substrate is determined to be in the order of 1 g/m3s, corresponding to a wet film growth rate of 1 µm/s. Finally, the nFOG technique is demonstrated by preparing polymer films with thicknesses in the range of approximately 0.1–20 µm.
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| 4. |
- Johansson, Barbro, 1954, et al.
(författare)
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Nordic Children's Foodscapes: Images and Reflections
- 2009
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Ingår i: Food, Culture and Society: An International Journal of Multidisciplinary Research. ; 12:1
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Tidskriftsartikel (refereegranskat)abstract
- A study of the different food messages that children encounter and their own reflections of these messages was carried out among fifty-nine children from Denmark, Finland, Norway and Sweden. The children took photos of their "foodscapes," including school, home, shops, streets, cafés and restaurants. The themes were healthy and unhealthy food, everyday and festive food and their favorite food. The children were well aware of common understandings of healthy/unhealthy food. They labeled fruit, vegetables and fiber-rich foods as healthy and foods rich in sugar, fat and salt as unhealthy. Unhealthy eatables belonged to festive contexts, such as cozy evenings and birthday parties. The everyday food in school and at home was considered healthier, often consisting of well-composed meals including vegetables. The children's favorite foods belonged to both the healthy and unhealthy categories. The children also dealt with the contradictions between everyday healthy food and unhealthy festive food, which involved adjusting to different social and spatial contexts.
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| 5. |
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| 6. |
- Juuti, Paxton, et al.
(författare)
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Achieving a slippery, liquid-infused porous surface with anti-icing properties by direct deposition of flame synthesized aerosol nanoparticles on a thermally fragile substrate
- 2017
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Ingår i: Applied Physics Letters. - : AIP Publishing. - 0003-6951 .- 1077-3118. ; 110:16
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Tidskriftsartikel (refereegranskat)abstract
- Slippery, liquid-infused porous surfaces offer a promising route for producing omniphobic and anti-icing surfaces. Typically, these surfaces are made as a coating with expensive and time consuming assembly methods or with fluorinated films and oils. We report on a route for producing liquid-infused surfaces, which utilizes a liquid precursor fed oxygen-hydrogen flame to produce titania nanoparticles deposited directly on a low-density polyethylene film. This porous nanocoating, with thickness of several hundreds of nanometers, is then filled with silicone oil. The produced surfaces are shown to exhibit excellent anti-icing properties, with an ice adhesion strength of ∼12 kPa, which is an order of magnitude improvement when compared to the plain polyethylene film. The surface was also capable of maintaining this property even after cyclic icing testing.
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| 7. |
- Niemelä-Anttonen, Henna, et al.
(författare)
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Icephobicity of Slippery Liquid Infused Porous Surfaces under Multiple Freeze–Thaw and Ice Accretion–Detachment Cycles
- 2018
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Ingår i: Advanced Materials Interfaces. - : Wiley. - 2196-7350. ; 5:20
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Tidskriftsartikel (refereegranskat)abstract
- Surface engineering can be used to prevent ice accumulation and adhesion in environments that deal with icing problems. One recent engineering approach, slippery liquid infused porous surfaces (SLIPS), comprises a smooth and slippery lubricating surface, where lubricant is trapped within the pores of a solid material to repel various substances, such as water and ice. However, it remains unclear whether the slippery surfaces retain their icephobic characteristics under the impact of supercooled water droplets or repeated freezing and melting cycles. Here, the icephobic properties of SLIPS are evaluated under multiple droplet freeze–thaw and ice accretion–detachment cycles and compared to hydrophobic and superhydrophobic surfaces. The experiments are designed to mimic real environmental conditions, thus, the icephobicity is investigated in icing wind tunnel, where ice accretion occurs through the impact of supercooled water droplets. The adhesion of ice remained extremely low, <10 kPa, which is four times lower than ice adhesion onto smooth fluoropolymer surfaces, even after repeated ice accretion–detachment cycles. Moreover, cyclic droplet freeze–thaw experiments provide insight into the effects of temperature cycling on SLIPS wettability, showing stable wetting performance. The results suggest liquid infused porous surfaces as a potential solution to icephobicity under challenging and variating environmental conditions.
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| 8. |
- Scander, Henrik, 1976-
(författare)
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Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden
- 2019
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. Here, a clear gap was identified between health and the current practice of sommellerie.The aim of the thesis is to develop knowledge about food and beverage combinations by investigating the consumption patterns of a Swedish population. The thesis will also explore the sociocultural understanding of taste and the practices of professional sommeliers.The understanding of energy contribution and beverage patterns were linked to health, which led to the suggestion that sommeliers should gain from nutritional knowledge – in particular focused on beverage. Furthermore, sommeliers talk about ‘good’ combinations as a matter of refined taste, acquired through long-term practical engagement with wine and food. Foods expressed as ‘unrefined’, could also be becoming legitimate as cultural capital when combined with the right beverage. Also, performing food and beverage combinations was a routinised activity surrounded by rules, competence and materiality and was driven by the will to satisfy guests. It was also a part of shaping of sommeliers’ identity through a continuous striving for improved competence.Altogether, nutritional knowledge, acquisition of taste, goods reevaluation and legitimacy as well as identity shaping gives sommeliers an extended knowledge when combining food and beverage, providing guests with not only the desired taste but also the possibility of serving healthier combinations. This extends the range of workplaces for sommeliers in the restaurant industry, but also to elderly care, hospitals and the like, as all people in those environments should have the opportunity to enjoy good meals according to both taste and health considerations.
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| 9. |
- Sherk, Adam, et al.
(författare)
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Alcohol Consumption and the Physical Availability of Take-Away Alcohol : Systematic Reviews and Meta-Analyses of the Days and Hours of Sale and Outlet Density
- 2018
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Ingår i: Journal of Studies on Alcohol and Drugs. - : Alcohol Research Documentation, Inc.. - 1937-1888 .- 1938-4114. ; 79:1, s. 58-67
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Forskningsöversikt (refereegranskat)abstract
- Objective: Systematic reviews and meta-analyses were completed studying the effect of changes in the physical availability of take-away alcohol on per capita alcohol consumption. Previous reviews examining this topic have not focused on off-premise outlets where take-away alcohol is sold and have not completed meta-analyses. Method: Systematic reviews were conducted separately for policies affecting the temporal availability (days and hours of sale) and spatial availability (outlet density) of take-away alcohol. Studies were included up to December 2015. Quality criteria were used to select articles that studied the effect of changes in these policies on alcohol consumption with a focus on natural experiments. Random-effects meta-analyses were applied to produce the estimated effect of an additional day of sale on total and beverage-specific consumption. Results: Separate systematic reviews identifi ed seven studies regarding days and hours of sale and four studies regarding density. The majority of articles included in these systematic reviews, for days/hours of sale (7/7) and outlet density (3/4), concluded that restricting the physical availability of take-away alcohol reduces per capita alcohol consumption. Meta-analyses studying the ef-fect of adding one additional day of sale found that this was associated with per capita consumption increases of 3.4% (95% CI [2.7, 4.1]) for total alcohol, 5.3% (95% CI [3.2, 7.4]) for beer, 2.6% (95% CI [1.8, 3.5]) for wine, and 2.6% (95% CI [2.1, 3.2]) for spirits. The small number of included studies regarding hours of sale and density precluded meta-analysis. Conclusions: The results of this study suggest that decreasing the physical availability of take-away alcohol will decrease per capita consumption. As decreasing per capita consumption has been shown to reduce alcohol-related harm, restricting the physical availability of take-away alcohol would be expected to result in improvements to public health.
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| 10. |
- Stenseke, Jakob, et al.
(författare)
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The Use and Abuse of Normative Ethics for Moral Machines
- 2023
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Ingår i: Social Robots in Social Institutions. - 9781643683744 - 9781643683751 ; 366, s. 155-164
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Konferensbidrag (refereegranskat)abstract
- How do we develop artificial intelligence (AI) systems that adhere to the norms and values of our human practices? Is it a promising idea to develop systems based on the principles of normative frameworks such as consequentialism, deontology, or virtue ethics? According to many researchers in machine ethics – a subfield exploring the prospects of constructing moral machines – the answer is yes. In this paper, I challenge this methodological strategy by exploring the difference between normative ethics – its use and abuse – in human practices and in the context of machines. First, I discuss the purpose of normative theory in human contexts; its main strengths and drawbacks. I then describe several moral resources central to the success of normative ethics in human practices. I argue that machines, currently and in the foreseeable future, lack the resources needed to justify the very use of normative theory. Instead, I propose that machine ethicists should pay closer attention to the multifaceted ways normativity serves and functions in human practices, and how artificial systems can be designed and deployed to foster the moral resources that allow such practices to prosper.
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