Though professional development interventions are widespread in higher education, administrators often do not formally assess their effectiveness, particularly in relation to teacher self-efficacy. The purposes of this study were to determine if any statistically significant difference existed between the self-efficacy scores of adjunct faculty participants in a community college’s professional development program and nonparticipants and to identify the variables with a statistically significant relationship with self-efficacy. A modified version of the Teachers’ Sense of Efficacy Scale (TSES) was administered to 21 adjunct faculty participants in Lone Star College’s Adjunct Certification Program (ACP) and 312 adjunct faculty not currently participating in the program. A demographic questionnaire development by the researcher was also administered. Independent variables of the demographic questionnaire included gender, ethnicity, age, K-12 teaching experience, highest degree earned, subject taught, years of college teaching experience, and number of courses taught each semester. Paired t-test results indicated statistically significant differences in Efficacy in Instructional Strategies for adjunct participants in the ACP program. No significant differences were found for Efficacy in Student Engagement and Efficacy in Classroom Management. Multiple regression analyses indicated that gender has a statistically significant relationship to Efficacy Instructional Strategies. A statistically significant relationship was found for race for Efficacy in Classroom Management. Finally, analysis also indicated a positive relationship between race and gender for Efficacy in Student Engagement. No other statistically significant relationships were found across the other demographic variables. Findings of this study revealed that the ACP increased teacher self-efficacy across two of the three dimensions of the TSES indicating that the professional development intervention had a positive effect on the efficacy of its participants. The present study contributes to the research on teacher self-efficacy, adjunct faculty and professional development interventions.

Nos últimos anos, duas tendências tem se destacado no universo cervejeiro: a obtenção de cervejas a partir de mostos concentrados e a elaboração de cervejas utilizando adjuntos especiais, os quais podem aromatizar ou não as mesmas. Visando um aumento da produtividade juntamente com uma menor necessidade de investimentos na capacidade produtiva, algumas cervejarias vêm optando pelo aumento do extrato inicial de fermentação para valores superiores aos tradicionais (10-15 0P). A elaboração de cervejas utilizando adjuntos especiais vem se tornando uma solução de barateamento na obtenção de cerveja devido à substituição de parte do malte, acrescentando ainda, atributos sensoriais característicos nos produtos obtidos. A banana constitui-se em matéria-prima bastante favorável à fermentação alcoólica por ser rica em carboidratos, minerais e apresentar baixa acidez. O principal objetivo desta pesquisa foi utilizar a banana como um adjunto do malte e como um aromatizante natural e sutil das cervejas obtidas. A quantificação dos carboidratos presentes na banana prata em diferentes graus de maturação revelou que a condição \"muito-madura\", apresentou o mais alto teor de carboidratos totais solúveis (15,65 %) e o mais baixo teor de amido (0,48 %). Após a etapa quantificação dos carboidratos fez-se um estudo da extração aquosa a quente dos sólidos solúveis da banana com a metodologia de superfície de resposta a partir de um planejamento fatorial 22 onde se obteve um modelo matemático empírico quadrático (Y = 5.58 + 1.25 X1 - 0.26 X2 - 0.37 X22). Os valores que otimizaram esta extração (Y) foram 38,5 g de purê de banana (X1) e tempo de extração de 39,7 minutos. Utilizando um planejamento fatorial 22 fez-se um estudo da fermentação do mosto com adjunto de banana, na planta piloto da microcervejaria da EEL - USP em diferentes concentrações e temperaturas. Observou-se que a 12 0P e a 15 0C obteve-se uma Qp de 0,58 g/L.h em 72 h de fermentação e apenas 6,07 % do açúcar metabolizado pela levedura cervejeira foi desviado para a geração de produtos secundários, garantindo um Yp/s real de 0,48 g/g. Dentro destas condições de estudo investigou-se o comportamento cinético da levedura cervejeira Saccharomyces cerevisiae 308 de baixa fermentação (tipo lager) nestes mostos com banana, de densidade tradicional. Pôde-se observar que o máximo valor de ?x (0,114 h-1) foi alcançado com a fermentação a 12 0P e 15 0C. O valores máximos de ?s e ?p (1,128 e 0,585 g/g.h, respectivamente) foram conseguidos com a fermentação a 15 0P e 15 0C. Em seguida, fez-se um estudo com o propósito de aumentar a produtividade volumétrica de etanol em mostos com banana de alta densidade. Para isto, realizou-se fermentações com a adição de diferentes nutrientes, em mini-bioreatores cilindrocônicos de 0,9 L da Uminho - Portugal. Verificou-se que apenas a adição de MgSO4 foi significativa estatisticamente para o aumento da Qp. Observou-se também que o melhor valor de Qp (0,68 g.L/h) foi alcançado em 64 h de fermentação após suplementação com 420 mg/L de MgSO4. Em seguida, fez-se a caracterização físicoquímica da cerveja obtida com a reprodução do experimento otimizado em mini-bioreator cilindrocônico de 0,9 L da Uminho - Portugal no fermentador de 180 L da EEL - USP, verificando-se que a cerveja com banana de 4,8 % v/v apresentou uma elevada concentração de potássio (600,68 mg/L) e de acetato de isoamila (1,20 mg/L). Das cervejas otimizadas elaboradas na planta piloto da USP, fez-se uma avaliação sensorial comparando-as com cervejas do mercado brasileiro. Observou-se que em relação aos testes de preferência, as cervejas com banana foram estatisticamente preferidas em relação às amostras do mercado. Já os testes de aceitação demonstraram que não houve diferença significativa (p >= 0,05) quanto ao grau de aceitação entre os produtos correspondentes às amostras experimentais otimizadas e as amostras do mercado. Ou seja, as amostras de cerveja com banana foram tão aceitas pelo consumidor quanto às amostras de cerveja do mercado. Por fim foi realizado um estudo econômico preliminar, dentro de uma estimativa de produção de 875 L/mês de cerveja com banana em microcervejaria. Verificou-se que o custo inicial do processo foi 204,76 % superior a de uma cerveja comercial. Todavia, o custo direto variável de produção desta cerveja foi de R$ 0,94/L contra R$ 1,10/L de uma cerveja puro malte produzida nas mesmas condições de processo. / In the past years, two tendencies have been revealed in the universe of brewing: beer production using concentrated wort and its elaboration using special adjunct, which might supply or not a special flavour to the beer. Aiming to increase the process productivity along with decreasing the necessity of further production investments, some breweries have adapted to increase the initial fermentation extract concentration to values superior to the traditional ones (10-15 oP). The elaboration of beer using special adjunct is considered a solution to turn cheap beer production by not only by substituting part of the malt but also in adding characteristic sensorial attributes in the obtained products. Banana is constituted of raw materials suitable for alcoholic fermentation for being rich in carbohydrates and minerals and present law acidity. The principal objective of this research is to utilize the banana as an adjunct for malt and also as a natural and a tenuous flavouring agent for the obtained beer. The quantification of the carbohydrates present in the banana prata in different maturation grade, has revealed that the condition of \"very mature\" represented the highest content in total soluble carbohydrates (15.65%) and the lowest content in starch (0.48%). After the quantification stage of the carbohydrates, a study was done on the hot aqueous extraction of the soluble solids found in the banana using the response-surface method obtained by a complete 22 factorial design. The obtained mathematical empirical quadratic model was (Y = 5.58 + 1.25 X1 - 0.26 X2 - 0.37 X22). The values of the optimized extraction (Y) was 38.5 g of banana pulp (X1) and an extraction time of 39.7 minutes. It was done a study on the fermentation wort with banana adjunct using a factorial design 22, in the micro-brewery pilot plant located in the EEL - USP, at different concentrations and process temperatures. It was observed that at 12 0P and at 15 0C, it was obtained a Qp of 0.58 g/L.h in 72 h of fermentation and only 6.07 % of the sugar metabolized by the alcoholic-yeast was deviated for the production of secondary products, which guaranteed a real Yp/s of 0.48 g/g. Using these conditions in study, it was investigated the kinetic behavior of the alcoholic-yeast Saccharomyces cerevisiae 308 of law fermentation (lager type) in these wort using banana, of conventional gravity. It can be observed that the maximum value of ?x (0.114 h-1) was achieved with fermentation at 12 0P and 150C. The maximum values of ?s and ?p (1.128 e 0.585 g/g.h, respectively) was obtained at fermentation of 15 0P and 15 0C. It was also done studies with the objective of increasing the volumetric productivity of ethanol in worts with banana at high gravity. For this reason, it was done several fermentations with the addition of different nutrients, in mini-bioreactors cylindrical-conical de 0.9 L from UMinho-Portugal. It was verified that the addition of MgSO4 was statistically significant for the increase in Qp. It was also verified that the best value of Qp (0.68 g.L/h) was achieved in 64 h of fermentation after being supplemented with 420 mg/L of MgSO4. It was also done a physical-chemical characterization of the beer obtained from the reproduction of the optimized experiment obtained using the cylindrical-conical bioreactor de 0.9 L from UMinho- Portugal in the bioreactor of 180 L of working volume located in the EEL - USP, verifying that the beer with banana (4.8 % v/v) have presented a high concentrations of potassium (600.68 mg/L) and isomile acetate (1.20 mg/L). It was done a sensorial evaluation of the elaborated beer in the pilot-plant in the USP, comparing it with the other beers found in the Brazilian market. It was observed that in relation to the preference test, beers with banana were statistically preferred in relation to the other samples. Acceptance tests demonstrated that there has been no significant difference (p>= 0.05) in relation to the grade of acceptance between the products corresponding to the samples taken from the optimized experiments and the samples taken from the market. In other words, the samples with banana were acceptable by the consumer as much as the samples taken from common beers found in the market. Finally, it was done a preliminary economical evaluation of the process, considering as production capacity the value of 875 L/month of beer with banana. It was calculated the initial cost of the process was of 204.76% superior than the commercial draft beer. On the other hand, the direct cost of production of this draft beer was of R$ 0.94/L against R$ 1.10/L of draft beer made from pure malt using the same process conditions.

Nos últimos anos, duas tendências tem se destacado no universo cervejeiro: a obtenção de cervejas a partir de mostos concentrados e a elaboração de cervejas utilizando adjuntos especiais, os quais podem aromatizar ou não as mesmas. Visando um aumento da produtividade juntamente com uma menor necessidade de investimentos na capacidade produtiva, algumas cervejarias vêm optando pelo aumento do extrato inicial de fermentação para valores superiores aos tradicionais (10-15 0P). A elaboração de cervejas utilizando adjuntos especiais vem se tornando uma solução de barateamento na obtenção de cerveja devido à substituição de parte do malte, acrescentando ainda, atributos sensoriais característicos nos produtos obtidos. A banana constitui-se em matéria-prima bastante favorável à fermentação alcoólica por ser rica em carboidratos, minerais e apresentar baixa acidez. O principal objetivo desta pesquisa foi utilizar a banana como um adjunto do malte e como um aromatizante natural e sutil das cervejas obtidas. A quantificação dos carboidratos presentes na banana prata em diferentes graus de maturação revelou que a condição \"muito-madura\", apresentou o mais alto teor de carboidratos totais solúveis (15,65 %) e o mais baixo teor de amido (0,48 %). Após a etapa quantificação dos carboidratos fez-se um estudo da extração aquosa a quente dos sólidos solúveis da banana com a metodologia de superfície de resposta a partir de um planejamento fatorial 22 onde se obteve um modelo matemático empírico quadrático (Y = 5.58 + 1.25 X1 - 0.26 X2 - 0.37 X22). Os valores que otimizaram esta extração (Y) foram 38,5 g de purê de banana (X1) e tempo de extração de 39,7 minutos. Utilizando um planejamento fatorial 22 fez-se um estudo da fermentação do mosto com adjunto de banana, na planta piloto da microcervejaria da EEL - USP em diferentes concentrações e temperaturas. Observou-se que a 12 0P e a 15 0C obteve-se uma Qp de 0,58 g/L.h em 72 h de fermentação e apenas 6,07 % do açúcar metabolizado pela levedura cervejeira foi desviado para a geração de produtos secundários, garantindo um Yp/s real de 0,48 g/g. Dentro destas condições de estudo investigou-se o comportamento cinético da levedura cervejeira Saccharomyces cerevisiae 308 de baixa fermentação (tipo lager) nestes mostos com banana, de densidade tradicional. Pôde-se observar que o máximo valor de ?x (0,114 h-1) foi alcançado com a fermentação a 12 0P e 15 0C. O valores máximos de ?s e ?p (1,128 e 0,585 g/g.h, respectivamente) foram conseguidos com a fermentação a 15 0P e 15 0C. Em seguida, fez-se um estudo com o propósito de aumentar a produtividade volumétrica de etanol em mostos com banana de alta densidade. Para isto, realizou-se fermentações com a adição de diferentes nutrientes, em mini-bioreatores cilindrocônicos de 0,9 L da Uminho - Portugal. Verificou-se que apenas a adição de MgSO4 foi significativa estatisticamente para o aumento da Qp. Observou-se também que o melhor valor de Qp (0,68 g.L/h) foi alcançado em 64 h de fermentação após suplementação com 420 mg/L de MgSO4. Em seguida, fez-se a caracterização físicoquímica da cerveja obtida com a reprodução do experimento otimizado em mini-bioreator cilindrocônico de 0,9 L da Uminho - Portugal no fermentador de 180 L da EEL - USP, verificando-se que a cerveja com banana de 4,8 % v/v apresentou uma elevada concentração de potássio (600,68 mg/L) e de acetato de isoamila (1,20 mg/L). Das cervejas otimizadas elaboradas na planta piloto da USP, fez-se uma avaliação sensorial comparando-as com cervejas do mercado brasileiro. Observou-se que em relação aos testes de preferência, as cervejas com banana foram estatisticamente preferidas em relação às amostras do mercado. Já os testes de aceitação demonstraram que não houve diferença significativa (p >= 0,05) quanto ao grau de aceitação entre os produtos correspondentes às amostras experimentais otimizadas e as amostras do mercado. Ou seja, as amostras de cerveja com banana foram tão aceitas pelo consumidor quanto às amostras de cerveja do mercado. Por fim foi realizado um estudo econômico preliminar, dentro de uma estimativa de produção de 875 L/mês de cerveja com banana em microcervejaria. Verificou-se que o custo inicial do processo foi 204,76 % superior a de uma cerveja comercial. Todavia, o custo direto variável de produção desta cerveja foi de R$ 0,94/L contra R$ 1,10/L de uma cerveja puro malte produzida nas mesmas condições de processo. / In the past years, two tendencies have been revealed in the universe of brewing: beer production using concentrated wort and its elaboration using special adjunct, which might supply or not a special flavour to the beer. Aiming to increase the process productivity along with decreasing the necessity of further production investments, some breweries have adapted to increase the initial fermentation extract concentration to values superior to the traditional ones (10-15 oP). The elaboration of beer using special adjunct is considered a solution to turn cheap beer production by not only by substituting part of the malt but also in adding characteristic sensorial attributes in the obtained products. Banana is constituted of raw materials suitable for alcoholic fermentation for being rich in carbohydrates and minerals and present law acidity. The principal objective of this research is to utilize the banana as an adjunct for malt and also as a natural and a tenuous flavouring agent for the obtained beer. The quantification of the carbohydrates present in the banana prata in different maturation grade, has revealed that the condition of \"very mature\" represented the highest content in total soluble carbohydrates (15.65%) and the lowest content in starch (0.48%). After the quantification stage of the carbohydrates, a study was done on the hot aqueous extraction of the soluble solids found in the banana using the response-surface method obtained by a complete 22 factorial design. The obtained mathematical empirical quadratic model was (Y = 5.58 + 1.25 X1 - 0.26 X2 - 0.37 X22). The values of the optimized extraction (Y) was 38.5 g of banana pulp (X1) and an extraction time of 39.7 minutes. It was done a study on the fermentation wort with banana adjunct using a factorial design 22, in the micro-brewery pilot plant located in the EEL - USP, at different concentrations and process temperatures. It was observed that at 12 0P and at 15 0C, it was obtained a Qp of 0.58 g/L.h in 72 h of fermentation and only 6.07 % of the sugar metabolized by the alcoholic-yeast was deviated for the production of secondary products, which guaranteed a real Yp/s of 0.48 g/g. Using these conditions in study, it was investigated the kinetic behavior of the alcoholic-yeast Saccharomyces cerevisiae 308 of law fermentation (lager type) in these wort using banana, of conventional gravity. It can be observed that the maximum value of ?x (0.114 h-1) was achieved with fermentation at 12 0P and 150C. The maximum values of ?s and ?p (1.128 e 0.585 g/g.h, respectively) was obtained at fermentation of 15 0P and 15 0C. It was also done studies with the objective of increasing the volumetric productivity of ethanol in worts with banana at high gravity. For this reason, it was done several fermentations with the addition of different nutrients, in mini-bioreactors cylindrical-conical de 0.9 L from UMinho-Portugal. It was verified that the addition of MgSO4 was statistically significant for the increase in Qp. It was also verified that the best value of Qp (0.68 g.L/h) was achieved in 64 h of fermentation after being supplemented with 420 mg/L of MgSO4. It was also done a physical-chemical characterization of the beer obtained from the reproduction of the optimized experiment obtained using the cylindrical-conical bioreactor de 0.9 L from UMinho- Portugal in the bioreactor of 180 L of working volume located in the EEL - USP, verifying that the beer with banana (4.8 % v/v) have presented a high concentrations of potassium (600.68 mg/L) and isomile acetate (1.20 mg/L). It was done a sensorial evaluation of the elaborated beer in the pilot-plant in the USP, comparing it with the other beers found in the Brazilian market. It was observed that in relation to the preference test, beers with banana were statistically preferred in relation to the other samples. Acceptance tests demonstrated that there has been no significant difference (p>= 0.05) in relation to the grade of acceptance between the products corresponding to the samples taken from the optimized experiments and the samples taken from the market. In other words, the samples with banana were acceptable by the consumer as much as the samples taken from common beers found in the market. Finally, it was done a preliminary economical evaluation of the process, considering as production capacity the value of 875 L/month of beer with banana. It was calculated the initial cost of the process was of 204.76% superior than the commercial draft beer. On the other hand, the direct cost of production of this draft beer was of R$ 0.94/L against R$ 1.10/L of draft beer made from pure malt using the same process conditions.

Code-switching (CS) between French and Arabic is common across North Africa and in parts of the Middle East. Many researchers have examined this phenomenon in Tunisia (Belazi 1991, Lawson & Sachdev 2000, Belazi et. al 1994) and Morocco (Abbassi 1977, Bentahila 1983, Bentahila & Davies 1983, Lahlou 1991, Redouane 2005.) Corpus and elicited data from these two countries has helped form the basis of proposed universal constraints on code-switching, specifically the Functional Head Constraint (FHC) (Belazi et al 1994) and the Complement Adjunct Distinction (CAD) (Mahootian and Santorini 1996). However, CS between French and Moroccan and Tunsian dialects has not been directly investigated within a single study. This study is a step in filling that gap. Using a web-based survey, the present study examines native dialect speakers’ ratings of authenticity of sentences that contain both French and Arabic with a switch occurring in the Determiner Phrase (DP). The syntactic structure of the DP in the dialects examined is the same, (DP = D (D) N (A)). This is similar to the DP in French (DP = D (A) N (A)) with a few key differences that make it possible to test the FHC and CAD within the DP alone. An example of one of the eight possible switch types, between an Arabic Demonstrative Determiner and a French Definite Determiner, is seen here between Moroccan Arabic and French: Men dima had l’homme n’aime pas les chiens. (Since always this the man doesn’t like dogs.) A mixed-model ANOVA performed on the participants’ ratings reveals main effects for dialect, sex and switch type. Significant interactions also exist, including an interaction between switch type, sex and dialect. While further research is needed, the results indicate that syntactic constraints may not be the only way to understand the practice of CS. Instead, a typological approach, as suggested by Muysken (2000), may lead to a more complete understanding of why and how communities use multiple languages. / text

Masters of Art / There has been a great deal of research exploring Halliday’s (1978, 1994, 2004)Systemic Functional Linguistic (SFL) approach. However, there has been little work that specifically targets SFL to explore African discourse. Systemic Functional Linguistics (SFL) views language as “social semiotic”, that is, language is functional in terms of what it can do or what can be done with it; and semantic in that it is used to make meanings (Halliday’s, 1978). This study explores SFL to analyse narratives of identity as told by Yoruba students at three Western Cape Universities: University of the Western Cape (UWC), University of Cape Town (UCT) and University of Stellenbosch (SUN). This research is both quantitative and qualitative in outlook and results of the study are presented. I used the qualitative method to collect and analyse the data; but a certain amount of quantitative analysis was presented as well in order to determine the predominant identity options favoured by the students. A total of 14 Yoruba students were interviewed for data collection which was analysed with SFL interpersonal metafunction theoretical approach. Specifically, the study examines linguistic choices that the students utilize to maintain and reconstruct their identities in Cape Town. This concentrates on the aspects of Mood component combining Subject and Finite element, Residual component comprising Predicator, Complement and Adjunct as well as Modality in participants’ narratives. Besides, an important aspect of the study was the consideration given to ethical issues. Analyses are presented on tables showing the frequencies of the interpersonal elements as configuration for preference use of different Subjects, Finites, Predicators, Complement and Adjuncts to either strengthen or weaken positions. Equally, the metaphorically expressions of objectivity to highlight the continuities and contradictions in the students’ narratives of identity in the diaspora was considered. These serve as interpersonal elements used by participants for stylizing and personalizing different identities options. Also, the study presents how the students organize their message for cohesion/coherence in their narratives. Thus, SFL establishes how the linguistic choices of the students reflect identity options in their new environment. The study shows the strengths of systemic-functional approach in its integration of what the students said, with what they might mean within the situation in which they said them. Finally, I conclude that these elements of interpersonal metafunction framework make participants’ narratives coherent while revealing the different identities they appropriated in the diaspora.

No description available.

A research study conducted by the National Council of State Boards of Nursing noted adjunct faculty educators have significant learning requirements and that nursing education throughout the United States has not met the basic needs of novice adjunct faculty educators. Adjunct faculty at a local community college noted a deficit in the orientation process for new clinical faculty. The purpose of this quality improvement project was to develop a guideline for new clinical faculty orientation. The sources of evidence were a literature review and a survey using the Delphi process with an expert panel comprising a group of 7 interested faculty, seasoned educators, and area hospital nurse educators. The Delphi process was used to achieve consensus on methods to orient adjunct faculty to their new role of clinical nurse educator. The knowledge-to-action cycle was used as the foundation for the adjunct faculty orientation recommendations. Benner's novice-to-expert theory was used as the framework to develop and to evaluate the competency level of adjunct faculty educators. Expert panelists recommended that clinical faculty orientation consist of a mixture of group orientation workshops, peer mentoring, seminar, role-modeling, role play, and written resources. An evidence-based adjunct faculty orientation guideline has the potential to positively affect social change by improving the teaching competence of nurse clinical experts who become new adjunct faculty nurse educators; thereby improving the quality of nursing care given by novice nurses beginning clinical practice, and ultimately, promoting positive outcomes in patient care.

<p>  </p> <p>Infections of dermal wounds is a growing burden for the healthcare industry, with a 2017 market exceeding $17.5 USD. As the number of patients with severe infections continues to increase year after year, there is an alarming downward trend in efficacy for traditional antibiotic treatments. In large part, this is due to the increasing development of antibiotic resistance within common bacteria strains. As microbes evolve to protect themselves from previously effective drugs, there is a growing need for new antimicrobial therapies. While alternatives exist in the market, they are largely impaired by non-selective toxicity which can cause further damage to the cells in the wound bed, as is the case with silver and other strong antiseptics, or the need for high energy, specialized equipment, as with cold atmospheric surface treatments. Gaseous ozone is a promising alternative therapy for treating these wound infections. Because ozone is a strong natural oxidant, it exhibits significant antimicrobial properties, and has also been shown to help stimulate natural wound healing in many cases. Herein is presented the design of a portable system for the topical delivery of gaseous ozone as an antimicrobial treatment for infected dermal wounds. This includes the design and characterization of the portable system and a custom ozone application dressing, the characterization of the safety and efficacy of the system using <em>in vitro</em> and <em>in vivo</em> models, and a disposable system for wound infection monitoring. The system utilizes a portable corona discharge generator to produce gaseous ozone from the ambient environment. The ozone gas is delivered through a dressing engineered to have a hydrophobic interface at the wound bed and disperse the ozone gas across the patch surface for more uniform application. The antimicrobial strength and biocompatibility of the system was optimized at varying ozone output levels. Additionally, an adjunct therapy of topical antibiotics was shown to significantly increase the strength of the treatment without leading to greater cytotoxicity. This synergistic effect between ozone and antibiotics was shown to circumvent natural bacterial resistances to antibiotics, which will have a major impact on the wound care industry. This adjunct treatment was then validated on a porcine animal model for safety and pilot results for efficacy testing. Finally, the pH sensor which can be incorporated with use of the ozone therapy enables objective monitoring of wound condition and is able to signal when appropriate infection therapy should begin. As it stands, this portable ozone wound treatment system shows great promise as an alternative therapy to improve the quality of live for millions of patients.</p>

No description available.

No description available.