The aim was to analyze the relationship between the perceived exertion (PE) and different loads in strength exercises (SEs), in sedentary, active, and trained adult subjects. Thirty young men (18-34 years) were divided into 3 groups (experimental group [EG]): sedentary EG (SEG), physically active group (PAG), and the strength trained group (STG). Maximum strength was established using the 1 repetition maximum test (1RM). Using series of 12 repetitions, different loads were applied until the 4 ratings of PE (RPEs) (11, 13, 15, and 17) from 15 category Borg Perceived Exertion Scale (RPE 6-20). The pace of the repetitions and the intervals between the sets were controlled, the loads were blind, the order of the RPE randomized, whereas the PE was localized and determined after completion of the series. Strength correlations between the RPE and the %1RM, according to the EGs and SEs (0.826-0.922, p < 0.001), were observed. Similar behavior was seen in the SEs. Higher loads are related to higher RPEs and are differentiated between the EGs. The STG used higher %1RM when compared to the SEG, whereas the PAG, displayed an intermediary behavior in relation to the other groups. The use of PE represents a reliable instrument for the measurement of intensity in strength training.
This article presents the state of the art of Lean principles applied in Emergency Departments through a systematic literature review. Our article extends previous work found in the literature to respond to the following questions: (i) What research problems in emergency departments can Lean principles help overcome? (ii) What Lean approaches and tools are used most often in this environment? (iii) What are the results and benefits obtained by these practices? and (iv) What research opportunities appear as gaps in the current state of the art on the subject? A six-step systematic review was performed following the guidance of the PRISMA method. The review analysis identified six main research problems where Lean was applied in Emergency Departments: (i) High Waiting Time and High Length of Hospital Stay; (ii) Health Safety; (iii) Process redesign; (iv) Management and Lessons Learned; (v) High Patient Flow; (vi) Cost Analysis. The six research problems’ main approaches identified were Lean Thinking, Multidisciplinary, Statistics, and Six Sigma. The leading Lean tools and methodologies were VSM, Teamwork, DMAIC, and Kaizen. The main benefits of applying Lean Principles were (a) reductions in waiting time, costs, length of hospital stay, patient flow, and procedure times; and (b) improvements in patient satisfaction, efficiency, productivity, standardization, relationships, safety, quality, and cost savings. Multidisciplinary integration of managers and work teams often yields good results. Finally, this study identifies knowledge gaps and new opportunities to study Lean best practices in healthcare organizations.
The purpose of this study was to determine the sugar formulation that maximizes the shelf life and critical moisture content of hard candy and to verify the relationship between the response variables. The method used was the mixture design of experiments. Experimental points were determined using a D‐optimal mixture design. Industrial‐scale tests were conducted using three commercial sugars commonly found in hard candies. The models were fitted to the experimental results and evaluated via an analysis of variance. There was a maximum point (58.17 d) for the accelerated shelf life model, which was 0.600, 0.200, and 0.200 for the mass fractions of sucrose, 40 DE corn syrup, and 20 DE high‐maltose corn syrup, respectively; the maximum critical moisture content (3.88%) was 0.593, 0.228, and 0.179, respectively. The optimum formulation resulted in a product whose estimated shelf life extended 7 months beyond the expiration date usually used in the industry.
Practical Applications
The results have implications for increasing the shelf life and agility in the development of new products. A practical and low‐cost method for determining the critical moisture content using accelerated tests in the confectionery industry is proposed. This study is a direct application of the mixture design of experiments on an industrial scale and provides significant results not found in the literature.
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