https://vimeo.com/142533096</p Every time I am on an elevator or an airplane there is always someone right behind me, or beside me, that is coughing or sneezing. That is implied in the film with the use of, among other sounds, a sneeze, that speaks about the uncontrollable. So there are definitely contradictions with these railings, as they are an idea of a support structure that in practice doesn’t really work. And this recurs in the video work where you’re trying to clean a piece of acrylic glass which, in itself, is an impossible task. As soon as you try to clean it you get marks on it. It’s an unprotected surface as soon as you pull off the plastic film and even if you leave it on when the pane is scratched marks build up under it. / SIX MINUTES OF FRESHNESS

The cleanliness of high strength low alloy (HSLA) steel was assessed qualitatively and quantitatively. The determination of inclusion type and inclusion morphology were carried out using Selective Potentiostatic Etching by Electrolytic Dissolution (SPEED) method allowing in-situ examination of inclusion morphology by analytical techniques such as SEM/EDS. Inclusion size analysis mainly involved a combination of an analytical technique to provide images of the sample surface and an image analysis system to accurately measure the inclusion size. Four analytical methods were compared in order to evaluate their suitability for subsequent quantitative analysis. It was found that images taken with backscattered electron imaging mode from the scanning electron microscope provides the most accurate representation of inclusion distribution. The various techniques were used to evaluate HSLA steel grades of similar chemistry produced with and without gas shrouding. The results confirmed that with reoxidation minimized by gas shrouding between ladle and tundish, the steel cleanliness was significantly improved.

The cleanliness of high strength low alloy (HSLA) steel was assessed qualitatively and quantitatively. The determination of inclusion type and inclusion morphology were carried out using Selective Potentiostatic Etching by Electrolytic Dissolution (SPEED) method allowing in-situ examination of inclusion morphology by analytical techniques such as SEM/EDS. Inclusion size analysis mainly involved a combination of an analytical technique to provide images of the sample surface and an image analysis system to accurately measure the inclusion size. Four analytical methods were compared in order to evaluate their suitability for subsequent quantitative analysis. It was found that images taken with backscattered electron imaging mode from the scanning electron microscope provides the most accurate representation of inclusion distribution. The various techniques were used to evaluate HSLA steel grades of similar chemistry produced with and without gas shrouding. The results confirmed that with reoxidation minimized by gas shrouding between ladle and tundish, the steel cleanliness was significantly improved.

The aim of this investigation was to evaluate the hygiene of domestic food preparation practices. The traditional survey approach used to study this behaviour has problems of interpretation and verification. In this study direct observation, supplemented with food temperature measurements was used to gather information for the purpose of developing an understanding of the causes of domestic food poisoning. The food handling practices of 108 people preparing foods commonly implicated in outbreaks of food poisoning were analysed. A HACCP approach was employed and a standard measure of hygienic food handling behaviour, the Food Safety Risk Score, (FSR) was devised. The FSR score indicated the extent of the use of appropriate control measures during food preparation. The higher the score the greater the risk of unsafe food being produced. Scores expressed as a percentage, ranged from 0 to 65% with over half of the subjects scoring below 20%. More than half (60%) of the people cooked in advance of consumption but most (85%) cooked the food thoroughly. Few used any method to speed the cooling of cooked food. Temperature abuse during food transport and storage was exhibited by more than 40% of people. Cooked food was held at ambient temperature for prolonged periods by 19% of the people and was re-heated inadequately by 11%. The standard of personal hygiene of some participants was low. An assessment of the cleanliness of the domestic kitchen and the condition of equipment and surfaces used in food preparation, based on ATP measurements and a kitchen checklist showed that there was a wide variation in the standards found in homes. The great potential for indirect and direct cross contamination in the domestic kitchen was highlighted. The problems involved in persuading people to practise well-known food hygiene principles are considered and recommendations for improving domestic food hygiene are made.

What is a clean restaurant in customers' viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers' eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant's interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server's appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers' perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant's cleanliness can be beneficial for hospitality managers who can use the information to increase their restaurant's quality and to satisfy their customers. In addition, this study was conducted with two different cultural groups of customers: Westerners and Asians. Understanding how different cultures perceive restaurant cleanliness can help hospitality managers who plan to expand their business in the global market. The results of this study indicated that the items of restroom personal hygiene, restroom appearance and server behavior all have a positive relationship with customers' restaurant quality evaluations. The level of importance of restaurant cleanliness dimensions was found to be similar between the Western and Asian samples. The server's behavior, restroom appearance and signage were found to be the most important dimensions for both groups. However, restroom personal hygiene was found to be the only dimension ranked differently by the two groups in the study. Westerners weighed the restroom personal hygiene as more important than did Asian respondents. Asian groups were found to have higher expectations for overall restaurant cleanliness dimensions than Western groups. / Master of Science

Aluminum alloy castings are becoming commonplace for critical applications in the automotive and aerospace industries where materials failure is not an option. In order to meet such property demands, tight control over the cleanliness of the melt (mitigation of solid particle inclusions) and microstructure must be achieved. In order to control cleanliness, it must first be well defined and measured. Very few techniques exist in industry that can quantitatively measure inclusion levels in-situ. Laser-induced breakdown spectroscopy (LIBS) is presented as a promising technique to quantify solid particles, desired or undesired, in aluminum melts. By performing LIBS with subsequent statistical analysis on liquid aluminum with varying concentrations of Al2O3, AlB2, TiB2, and SiC particles, calibration curves relating particle concentration and elemental intensity were drawn. Through metallography and automated electron microscopy, it was found that inclusions less than 10 um in size could be detected with LIBS. Concentrations down to at least one part-per-million could be detected and accurately measured, allowing for LIBS to be use as a tool for complete, real-time melt cognition.

In Ghana, over 70% of urban dwellers do not have private sanitation facilities in their home and rely instead on an informal network of shared toilets. The predominance of shared toilets in Ghana is the result of unplanned urbanization, specific features of housing, socio-economic characteristics of the population and political orientations. Shared sanitation includes a whole range of models from large toilets blocks owned by the municipality to toilet cubicles shared by tenants of the same house. Shared toilets are not considered as improved sanitation facilities as access for vulnerable groups, maintenance, hygiene, privacy and safety of the users are not always guaranteed. However, for millions of urban dwellers, shared toilets are the only alternative to open defecation and are used daily. Some of these facilities, through better management models and through better standards, provide services appreciated by the users. The aim of this research is to determine which models of shared facilities are acceptable sanitation solutions for urban dwellers, depending on the local circumstances. To do so, the research framework compares the perspectives of dwellers and sanitation providers, acknowledges the characteristics of the specific urban context and considers the relationships between the key stakeholders. In a fast growing city in Ghana, Ashaiman, 432 house units representing over 8000 residents were surveyed, over 40 participatory exercises and 38 interviews with a range of stakeholders were conducted. This research concludes on four main points. Firstly, many apparently similar areas are actually not uniform; the heterogeneity of urban planning and housing influences any past and future sanitation developments. Urban planners need to integrate sanitation in their future decisions but base these on appropriate solutions. The second finding is that some models of shared sanitation can be considered as adequate given the particular context and its likely evolution. The different models have legitimacy at different stages of urban development and their successful selection depends on the quality of the contextual understanding. Thirdly, cleanliness and affordability are key determinants when the dwellers select shared toilets. Given the toilet options available, these determinants are often mutually exclusive and are a dilemma for the users. This dilemmas result in variations in use of shared toilets within a neighbourhood, and at intra household and individual levels. The final point is that choice and then acceptability of a facility depends on the options available. Therefore deciding which facilities are best adapted to the local context should be in the hands of both local providers and dwellers, supported by other local stakeholders who enable relationships through adapted policies and facilitated dialogues.

UA Open Access Publishing Fund / Local governments in both Mexico and the U.S. spend considerable money on public services, which do not always bring the expected results. For instance, a large part of the public budget is destined to solve social and health problems, such as public sanitation. Government has attacked the problem by providing public sanitation infrastructure (such as garbage and recycling receptacles) and by using social ad campaigns. However, these efforts do not always affect the habits of residents and bring the desired changes in city sanitation. This article presents a case study that used a participatory method to address an innovative city sanitation effort: The Clean City Program in Puebla, Mexico. This program adopted social marketing techniques, a discipline born in the 70s when the principles and practices developed to sell products and services started to be applied to sell ideas, attitudes, or behaviors. Social marketing programs have been adopted by governments to change attitudes and behavior in areas such as public services. The article first describes the context and strategies of the program, which included the use of the promotora model to engage community members. The researchers then make use of qualitative data gathered throughout program planning and implementation to evaluate the impact of the social marketing programs and its effectiveness. The article analyzes social, educational, economic, demographic, and cultural factors that influence the effectiveness of sanitation programs and presents recommendations for strategies to engage community members in community sanitation programs.

FACT Around 2.6 billion people worldwide lack access to adequate sanitation and hygiene.  WHY SHOULD WE CARE? Hand washing with soap shows the greatest reduction in diarrhea morbidity (over 40%), and can also reduce respiratory tract infection by about one third.  WHAT ARE WE WAITING FOR? Despite the cost effectiveness of hand washing with soap, and the fact that it is a relatively simple behavior, encouraging good hand washing practice remains a challenge. WHAT IS THE PURPOSE? This project aims to spread hand hygiene in rural Kenyan households by engaging local manufacturers. In this project, World Bank’s Water and Sanitation Program (WSP) supported preliminary consumer research and product design work for a new affordable hand washing station.

This research explores popular constructions of “healthiness” as individual lifestyle choices in the context of contemporary South African consumer culture, and how these constructions relate to formations of subjectivity. This is a qualitative study conducted within a social constructionist, theoretical framework. Data was collected using in-depth, semi structured interviews and are analysed using a Foucauldian inspired version of discourse analysis. A critical stance is taken towards the assumption in these discourses that their version of healthiness is always and unquestionably positive. Special attention is paid to the lifestyle and marketing media discourses appropriated in understandings of personal health through self-management, and of the optimization of health in the pursuit of well-being. The ways in which different discourses of healthiness facilitate the construction of specific identities are considered in order to untangle some of the problems created by the moralism underpinning popular consumer health discourse. How constructions of healthiness and aspirant healthy lifestyles support, and are supported by, the ideologies and practices of neoliberal capitalism are also explored. From this perspective, healthiness as lifestyle consumption choices can be seen as an ideological apparatus that produces the subjects necessary to reproduce the social order (Althusser, 2001), functioning not only positively amongst the social classes with the leisure and economic resources to pursue these options, but also negatively as victim-blaming of those who are excluded. The argument here is not that health is bad or that people should not be bothered with activities aimed at promoting good health, but that in a context where the concept of health is idealised as always positive and beneficial, the potentially harmful consequences of some of the health discourses we make use of may be occluded. This idealisation of health or ‘healthism’ may also function to divert attention away from some of the challenges to health that are not the direct result of personal behaviours and are unlikely to be remedied through individually focussed interventions, for example, inequality and inadequate access to basic resources. Six discourses which were used to construct understandings of health are analysed. These include Happiness, Freedom, Control, Care, Balance and Goodness. The ways in which these discourses played a role in constructing the kinds of subject positions which were made available to participants, and the possible implications this has, are explored in depth.