Recent popularity of consumer-grade virtual reality devices, such as the Oculus Rift and the HTC Vive, has enabled household users to experience highly immersive virtual environments. We take advantage of the commercial availability of these devices to provide an immersive and novel virtual reality training approach, designed to teach individuals how to survive earthquakes, in common indoor environments. Our approach makes use of virtual environments realistically populated with furniture objects for training. During a training, a virtual earthquake is simulated. The user navigates in, and manipulates with, the virtual environments to avoid getting hurt, while learning the observation and self-protection skills to survive an earthquake. We demonstrated our approach for common scene types such as offices, living rooms and dining rooms. To test the effectiveness of our approach, we conducted an evaluation by asking users to train in several rooms of a given scene type and then test in a new room of the same type. Evaluation results show that our virtual reality training approach is effective, with the participants who are trained by our approach performing better, on average, than those trained by alternative approaches in terms of the capabilities to avoid physical damage and to detect potentially dangerous objects.
A national outbreak of verotoxin-producing Escherichia coli O157 infection affected five English regions and Wales. Twelve cases were associated with lemon-and-coriander chicken wrap from a single supermarket chain consumed over a 5-day period. An outbreak investigation aimed to identify the source of infection. Descriptive epidemiology and phenotypic and genotypic tests on human isolates indicated a point-source outbreak; a case-control study showed a very strong association between consumption of lemon-and-coriander chicken wrap from the single supermarket chain and being a case (OR 46.40, 95% CI 5.39-infinity, P=0.0002). Testing of raw ingredients, products and faecal samples from staff in the food production unit did not yield any positive results. The outbreak was probably caused by one contaminated batch of an ingredient in the chicken wrap. Even when current best practice is in place, ready-to-eat foods can still be a risk for widespread infection.
The purpose of the study was to characterize natural ventilation in full-scale gravity collection system components while measuring other parameters related to ventilation. Experiments were completed at four different locations in the wastewater collection systems of Los Angeles County Sanitation Districts, Los Angeles, California, and the King County Wastewater Treatment District, Seattle, Washington. The subject components were concrete gravity pipes ranging in diameter from 0.8 to 2.4 m (33 to 96 in.). Air velocity was measured in each pipe using a carbon-monoxide pulse tracer method. Air velocity was measured entering or exiting the components at vents using a standpipe and hotwire anemometer arrangement. Ambient wind speed, temperature, and relative humidity; headspace temperature and relative humidity; and wastewater flow and temperature were measured. The field experiments resulted in a large database of measured ventilation and related parameters characterizing ventilation in full-scale gravity sewers. Measured ventilation rates ranged from 23 to 840 L/s. The experimental data was used to evaluate existing ventilation models. Three models that were based upon empirical extrapolation, computational fluid dynamics, and thermodynamics, respectively, were evaluated based on predictive accuracy compared to the measured data. Strengths and weaknesses in each model were found and these observations were used to propose a concept for an improved ventilation model. Water Environ. Res., 83, 265 (2011).
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