The recorder is one of the most common instruments used during primary school in the formal education system in the EU. However, there are a percentage of students with only one functional hand. The existing one-handed recorders available for them to be able to play and perform in the same way as their peers are expensive and difficult to use. This study’s purpose is to document the development of Flow—a low cost one-handed recorder as well as the user’s assessment of the psychosocial benefits of the recorder. The methods used for fabrication were 3D modelling and additive manufacturing (AM) technology or 3D printing using the technique of stereolithography, and for the assessment of the product, the Psychosocial Impact of Assistive Devices Scale (PIADS) questionnaire was distributed to 20 primary school users. The results show that the use of resins and Stereolithography is appropriate for wind instruments providing quality and strength at a fair price. Flow also proved to have a positive impact on the users and their inclusion in school. The main conclusions of this study underscore the adequacy of using AM for adaptations required for people with disabilities and the positive psychosocial benefits generated by the use of Flow in children.
This paper reports on a study into using waste products from the food industry as raw materials for food manufacture. The Value project funded by the European Regional Development Fund compiled information on the generation of waste products from the vegetable processing industry, together with their treatment and recovery. Best available technologies for using the waste for food manufacture were identified. Diagnoses on current waste generation, management, legislation and technologies were used to conduct pilot studies. Waste products were chosen for their recovery potential, importance and the needs of the food industry. This paper focuses on the extraction of high-value-added products from food waste, which can be used as natural additives in food manufacture to provide fibre content and antioxidant properties.
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