No abstract

No abstract

College laboratories are generally perceived to be low-risk environments in comparison to industrial laboratories and plant operations. However, accidents in college chemistry laboratories have revealed the safety conditions to which both students and staff may be exposed. Improving the effectiveness of laboratory safety training programs and chemical safety education requires gaining an understanding of how undergraduate students may perceive the risk associated with chemistry laboratory settings. This study characterized risk perceptions of safety hazards in chemistry laboratories among college students. Undergraduate college students from the chemistry and biology department of a university in Mexico were surveyed. The Workers’ Risk Perception Dimensional Evaluation (EDRP-T) was used to characterize risk perceptions through nine dimensions and the overall perceived risk for three risk factors: laboratory work, chemical splashes, and chemical-substances inhalation. Perceived risk was characterized in a sample of 521 undergraduate students. Students felt confident in successfully dealing with the risk factors evaluated despite feelings of dread and vulnerability as well as concerns about the severity of the consequences of an injury. Their perceived ability to control and avoid these risks might have reflected the students’ self-efficacy. Discrepancies in characterizing risk perception as a multidimensional construct or a direct, measurable characteristic were identified. Gaining an understanding about what undergraduate students do and do not perceive as hazardous is a valuable input to develop risk management and communication strategies with the potential to influence students’ decision-making process that can result in safer behaviors. Successful design and implementation of chemical education programs requires recognizing gaps at all levels.

No abstract

No abstract

This article provides relevant results of a cleaner production program conducted in a company dedicated to remanufacturing air compressors in the city of Hermosillo, Sonora, Mexico. The overall study design was based on an integration of acknowledged cleaner production and pollution prevention programs. Although this kind of program also involves environmental issues, this study focused on occupational health and safety by addressing different aspects of the work environment: ergonomic, physical (noise and lighting), and chemical. Particularly, ergonomic aspects were evaluated through the Modular Arrangement of Predetermined Time Standards (MODAPTS) method. For physical aspects, noise and lighting were addressed through Standard No. NOM-011-STPS-2001 and Standard No. NOM-025-STPS-2008 respectively. In addition, chemical aspects were analyzed through material safety data sheets and different search tools. Root causes of each risk were identified, and options to prevent, eliminate, and/or reduce each risk have been provided.

No abstract

Pecan nutshells are a solid form of waste obtained from the pecan nut production and they have been explored as an inexpensive filler for incorporation by melt blending into the poly(lactic acid) (PLA) matrix. The pecan nutshells contain polyphenols, proteins, tannins, sugars, and lipids; some of these components must be released in order to improve adhesion with a polymeric matrix. The physicochemical characterization of the extruded biocomposites of pecan nutshell powder (PNSP) at 0, 5, and 7.5% wt. with two treatments (untreated and defatted) into PLA is presented in this work. The incorporation of PNSP into the PLA matrix caused a variation in color and density and increased the water absorption. However, some mechanical and thermal parameters of the biocomposites showed a significant decrease. The morphological analysis showed good dispersion and adhesion of the PNSP to the PLA matrix. Based on the results of the characterization, biocomposites formulated with defatted PNSP have a potential to be used as sustainable fillers in PLA biocomposites. These biocomposites have a potential application as food containers, packaging trays, or disposable items.