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Background: Observational studies have suggested that accelerated surgery is associated with improved outcomes in patients with a hip fracture. The HIP ATTACK trial assessed whether accelerated surgery could reduce mortality and major complications. Methods:We randomised 2970 patients from 69 hospitals in 17 countries. Patients with a hip fracture that required surgery and were ≥45 years of age were eligible. Patients were randomly assigned to accelerated surgery (goal of surgery within 6 hours of diagnosis; 1487 patients) or standard care (1483 patients). The co-primary outcomes were 1.) mortality, and 2.) a composite of major complications (i.e., mortality and non-fatal myocardial infarction, stroke, venous thromboembolism, sepsis, pneumonia, life-threatening bleeding, and major bleeding) at 90 days after randomisation. Outcome adjudicators were masked to treatment allocation, and patients were analysed according to the intention-to-treat principle; ClinicalTrials.gov, NCT02027896. Findings:The median time from hip fracture diagnosis to surgery was 6 hours (interquartile range [IQR] 4-9) in the accelerated-surgery group and 24 hours (IQR 10-42) in the standard-care group, p<0.0001. Death occurred in 140 patients (9%) assigned to accelerated surgery and 154 patients (10%) assigned to standard care; hazard ratio (HR) 0.91, 95% CI 0.72-1.14; absolute risk reduction (ARR) 1%, 95% CI -1-3%; p=0.40. The primary composite outcome occurred in 321 patients (22%) randomised to accelerated surgery and 331 patients (22%) randomised to standard care; HR 0.97, 95% CI 0.83-1.13; ARR 1%, 95% CI -2-3%; p=0.71.Interpretation: Among patients with a hip fracture, accelerated surgery did not significantly lower the risk of mortality or a composite of major complications compared to standard care.

The one-pot direct conversion of levulinic acid (LA) to 1,4-pentanediol (1,4-PDO) was investigated over a trimetallic Zn-promoted Cu–Ni alloy on a H-ZSM-5 (Cu–Ni–Zn/H-ZSM-5) catalyst. Under mild reaction conditions at 130 °C and a H2 pressure of 2.5 MPa for 6 h in an aqueous medium, almost complete conversion of LA to high-yield 1,4-PDO (93.4%) was achieved. The presence of the Zn promoter effectively suppressed the growth of the Cu–Ni alloy nanoparticles (NPs) on the surface of H-ZSM-5. Consequently, the reducibility of the Cu–Ni–Zn alloy was much higher than that of the Cu–Ni alloy. The numerous Lewis acid sites of the Cu–Ni–Zn/H-ZSM-5 catalyst enhanced the adsorption of LA, and the adsorbed LA was converted to γ-valerolactone (GVL) at the Brønsted acid sites of H-ZSM-5 followed by hydrogenation at the Cu–Ni alloy sites. Subsequently, the readsorption of GVL was activated at the Lewis acid sites and GVL underwent ring opening, followed by hydrogenation to form 1,4-PDO at the Cu–Ni alloy sites. The H2 spillover on the Zn-promoted Cu–Ni alloy NPs enhanced the hydrogenation of LA to 1,4-PDO. Because of the mild reaction conditions, the formation of coke and active site sintering was highly suppressed. In addition, metal leaching did not occur over the trimetallic Cu–Ni–Zn/H-ZSM-5 catalyst. Consequently, the Cu–Ni–Zn/H-ZSM-5 catalyst could be used for up to five cycles with minimal activity loss.

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Considerable progress has been made in the conversion of carbon dioxide (CO2), which is highly thermodynamically stable, into liquid hydrocarbons using metal oxide/zeolite composite catalysts. Nevertheless, producing liquid hydrocarbons with a single catalyst without utilizing additional C–C coupling agents remains a formidable challenge. Herein, we report a bifunctional iron aluminum oxide (FeAlO x ) catalyst that directly converts CO2 into C5+ hydrocarbons with an overall selectivity of 77.0% and CO2 conversion of 20.2% at a H2/CO2 ratio of 1:1. Notably, the selectivity for linear α-olefins (LAOs) was 52.4%, accounting for 78.4% of the total C4+ olefins. At a high H2/CO2 ratio of 3:1, the yield of C5+ hydrocarbons was 19.7%. The concept of crystalline-/amorphous-structured active sites in the single FeAlO x catalyst was proposed. The reducible magnetite (Fe3O4) phase, which contains surface oxygen vacancies, facilitated the reverse-water–gas-shift (RWGS) reaction to form CO via CO2 hydrogenation, and subsequent C–C coupling over Hägg iron carbide afforded lower olefins (C2–C4 =). Long-chain LAOs were then formed on the surface of amorphous aluminum oxide (AlO x ) via the readsorption of C2–C4 =. In addition, the amorphous AlO x phase enhanced CO2 and H2 adsorption, which facilitated the formation of carbonate, bicarbonate, and formate species via the RWGS reaction and the subsequent formation of long-chain hydrocarbons via the Fischer–Tropsch reaction. The bifunctional FeAlO x catalyst showed excellent stability for up to 450 h on-stream, demonstrating its potential as a practical-scale catalyst for the conversion of CO2 into value-added liquid fuels and chemicals.

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The emission of CO2 has been increasing day by day by growing world population, which resulted in the atmospheric and environmental destruction. Conventionally different strategies; including nuclear power and geothermal energy have been adopted to convert atmospheric CO2 to hydrocarbon fuels. However, these methods are very complicated due to large amount of radioactive waste from the reprocessing plant. The present study investigated the effect of various parameters like temperature (200-500 o C), applied voltage (1.5-3.0 V), and feed gas (CO2/H2O) composition of 1, 9.2, and 15.6 in hydrocarbon fuel formation in molten carbonate (Li2CO3-Na2CO3-K2CO3; 43.5:31.5:25 mol%) and hydroxide (LiOH-NaOH; 27:73 and KOH-NaOH; 50:50 mol%) salts. The GC results reported that CH4 was the predominant hydrocarbon product with a lower CO2/H2O ratio (9.2) at 275 o C under 3 V in molten hydroxide (LiOH-NaOH). The results 2 also showed that by increasing electrolysis temperature from 425 to 500 o C, the number of carbon atoms in hydrocarbon species rose to 7 (C7H16) with a production rate of 1.5 μmol/h cm 2 at CO2/H2O ratio of 9.2. Moreover, the electrolysis to produce hydrocarbons in molten carbonates was more feasible at 1.5 V than 2 V due to the prospective carbon formation. While in molten hydroxide, the CH4 production rate (0.80-20.40 µmol/h cm 2 ) increased by increasing the applied voltage from 2.0-3.0 V despite the reduced current efficiencies (2.30 to 0.05%). The maximum current efficiency (99.5%) was achieved for H2 as a by-product in molten hydroxide (LiOH-NaOH; 27:73 mol%) at 275 o C, under 2 V and CO2/H2O ratio of 1. Resultantly, the practice of molten salts could be a promising and encouraging technology for further fundamental investigation for hydrocarbon fuel formation due to its fast-electrolytic conversion rate and no utilization of catalyst.

The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p < .05) improved the viability of probiotics in both carrier food and simulated GIT conditions.The initial viable count of probiotics encapsulated with Ca‐ALG and WPC was 9.54 and 9.52 log CFU/ml, respectively, that declined to 8.59 and 8.39 log CFU/ml, respectively, over period of 80 days of storage. While nonencapsulated/free cells declined from 9.44 to 6.41 log CFU/ml during same storage period. Likewise, during in vitro GIT assay, encapsulated probiotic with Ca‐ALG and WPC showed 0.95 and 1.13 log reduction, respectively. On other hand, free probiotics showed significant 3.03 log reduction. Overall, microencapsulated probiotic exhibited better survival as compared to free cells. Moreover, the amalgamation of encapsulated and free probiotics affected the physicochemical (decrease in pH and increase in viscosity) was and sensory parameters of ice cream during storage.