A TRIZ-driven conceptualisation of finger grip enhancer designs for the elderly

Phosphorus recovery and tetracycline Mitigation: The role of Bacillus cereus LB-9 in struvite biomineralization from wastewater

Struvite biomineralization is an ecologically sound technology, adept at the efficient recovery and recycling of phosphorus from wastewater. However, the biomineralization process is often perturbed by the presence of antibiotics, notably tetracycline (TC), the impact of which on the biomineralization system has not been elucidated. This study examines the efficacy of Bacillus cereus LB-9 in struvite biomineralization, focusing on the precipitates' composition, morphology, and TC content. LB-9 facilitate an alkaline environment that effectively recovering nitrogen and phosphorus. These findings indicate that TC retards the initial formation of struvite and the concurrent recovery of nitrogen and phosphorus. However, at concentrations below 10 mg/L TC concentrations, TC enhanced struvite production (0.38g) by stimulating LB-9's growth and metabolic activity. Conversely, at a concentration of 10 mg/L TC, the strain's activity was markedly suppressed within the initial four days. This data suggests that TC promotes the strain's proliferation and metabolism, potentially through cellular secretions, thereby augmenting phosphorus recovery from wastewater. Notably, the recovered struvite doesn't contain TC, aligning with regulatory standards for agricultural application. In summary, LB-9-mediated struvite recovery is an effective strategy for producing phosphorus-enriched fertilizers and mitigating TC contamination, offering significant implications for wastewater treatment and industrial process development, particularly in the context of prevalent TC in wastewater.

Development and Usability Testing of a Finger Grip Enhancer for the Elderly

As people age, their finger function deteriorates due to muscle, nerve, and brain degeneration. While exercises might delay this deterioration, an invention that enhances elderly people’s pinching abilities is essential. This study aims to design and develop a finger grip enhancer that facilitates the day-to-day pinching activities of elderly people. This research is an extension of a previous study that conceptualised a finger grip enhancer. The device facilitates finger flexion on the thumb and index finger, and weighs 520 g, allowing for improved portability and sufficient force exertion (13.9 N) for day-to-day pinching. To test for usability, eleven subjects aged 65 years and above performed a pinch-lift-hold test on various household objects. The pinch force before and after utilising the device was measured. Using Minitab 18, the statistical significance of using this device was analysed with a paired-samples t-test. With this device, the elderly people’s pinching abilities significantly improved in both pinch force and pinch force steadiness (p < 0.05). The proposed device has the potential to enhance elderly people’s quality of life by supporting a firm pinch in the handling of everyday objects. This research has applicational value in developing exoskeleton devices for patients who require rehabilitation.

The Development of an Automated Multi-Spit Lamb Rotisserie Machine for Improved Productivity

Innovations in food manufacturing support the agenda for sustainable development goal 9 (SDG9) on industry, innovation and infrastructure. Pursuant to this goal, this study aims to develop an automated multi-spit lamb rotisserie machine that potentially improves the lamb-roasting productivity for small and medium enterprises (SMEs). The conceptualisation involved patents, scholarly literature and product reviews of lamb-roasting devices. The design and analysis are performed using Autodesk Inventor 2019. A scaled-down prototype is developed and tested with (1) roasting output, (2) roasting time and (3) temperature stability tests. The data for test (1) are analysed by comparing the means between control and experimental groups. The data for tests (2) and (3) are analysed using the t-test and Mann–Whitney U test, respectively. Significant differences are observed in tests (1) and (2), with outcomes being in favour of the proposed invention. The prototype cooks 92.27% faster with 700% more meat than a regular lamb roaster. It also cooks at a stable temperature. The cost analysis indicated that this invention could be sold at USD 278 if mass-produced. The design is structurally simple, inexpensive and easy to manufacture, allowing SMEs that rely on traditional spit-based machines to enhance their ability in producing roast lamb.