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Guests at the Food Table
No full textGuests, including Angel Abshire and Heather Winzer, line up to receive refreshments at the lecturehttps://digitalcommons.pittstate.edu/nellydonlecture/1014/thumbnail.jp
Guests Look at the Food Table
No full textAngel Abshire and Olive Sullivan peruse the food tablehttps://digitalcommons.pittstate.edu/nellydonlecture/1019/thumbnail.jp
Apron Model
No full textModel walking down the runway (the aisle between guest seats) showcasing the Handy Dandy Apron.https://digitalcommons.pittstate.edu/nellydonlecture/1031/thumbnail.jp
Apron Model
No full textModel walking down the runway (the aisle between guest seats) showcasing the Handy Dandy Apron.https://digitalcommons.pittstate.edu/nellydonlecture/1051/thumbnail.jp
Beth at DeGruson Lecture
No full textBeth Hendrickson, library employee, at the DeGruson Lecturehttps://digitalcommons.pittstate.edu/nellydonlecture/1054/thumbnail.jp
Display Table
No full textClose up of the display table at the lecture, includes a Nelly Don Handy Dandy Apron tag and black dress with white polka dotshttps://digitalcommons.pittstate.edu/nellydonlecture/1064/thumbnail.jp
Marla & Hannah Palsa at Podium
No full textHannah Palsa, graduate student at K-State, speaks at the podium while Marla Day listenshttps://digitalcommons.pittstate.edu/nellydonlecture/1088/thumbnail.jp
Marla & Students
No full textMarla Day smiles for a photo with students in the backgroundhttps://digitalcommons.pittstate.edu/nellydonlecture/1105/thumbnail.jp
STRUCTURAL AND THERMOMECHANICAL PROPERTIES OF RIGID POLYURETHANE FOAMS PREPARED USING FRESH AND RECYCLED CANOLA OIL
Get PDFPolyurethane (PU) is a versatile and widely utilized polymer with a broad spectrum of applications across various industries. Its unique properties make it suitable for numerous products that enhance comfort and efficiency in everyday life. Traditional PU production relies on petroleum-based raw materials, which have negative impacts on the environment. This study focuses on the utilization of waste cooking oil (WCO), specifically three to four times-used canola oil (UCO), to synthesize rigid polyurethane foams (RPUFs) as an environmentally friendly alternative by replacing petroleum-based raw materials. This approach also aims to address environmental concerns associated with the improper disposal of WCO into drainage systems, land, and rivers and reduce dependence on costly fresh vegetable oils for PU production. WCO is readily available as a byproduct of domestic cooking, food service establishments, and industries. In this work, UCO was collected from domestic sources, filtered, and converted into polyol, which serves as a key component in producing RPUFs, using epoxidation and ring-opening methods. The quality of UCO-based polyol was compared with polyol synthesized from new canola oil (NCO) through qualitative tests including the iodine test, epoxy-oxirane oxygen test, Fourier transform infrared (FTIR), hydroxyl number analysis, and so on. The fire resistivity of RPUFs was also tested by introducing flame retardants such as dimethyl methyl phosphonate (DMMP) and expandable graphite (EG). The final synthesized material was tested to assess properties like fire retardancy, thermal stability, and cell structure of RPUFs. DMMP-contained foam lost its weight by 12.10% and burned for 8.3 seconds instead of 54.9 seconds in pure PU foam. EG-treated foam also demonstrated advantages in flame retardancy with a weight drop of 5.86% and a burning period of only 16.5 seconds. The closed-cell content of all the foams was above 90%, which is a crucial characteristic for foam insulation applications. The results indicate that UCO can be effectively utilized for producing high-quality RPUFs. This suggests the potential for using WCO as a sustainable and cost-effective raw material in PU foam manufacturing
THE EFFECT OF EDUCATION PATH AND NURSING SPECIALTY ON KNOWLEDGE AND ATTITUDE SURVEY REGARDING PAIN SCORES
Get PDFPain is reported as the number one fear of patients, and has been shown to stop patients from seeking necessary medical treatment in a timely manner. Therefore, it is important that health care professionals be able to properly assess and treat pain. One area not previously studied is how degree path affects knowledge acquisition.
The purpose of this study is to determine the effect of structured education and clinical experience on general pain knowledge between traditional and non-traditional Bachelors of Science in Nursing students. Participants of this study include RN-BSN students and pre-licensure BSN students who have completed the Adult Medical-Surgical course. Participants completed a forty-five-question assessment including the Knowledge and Attitude Survey Regarding Pain. Also collected were degree path, years of nursing experience if applicable, and any specialty nursing experience.
Twenty-one responses were received with twenty completed submissions. One-half of submissions were BSN with the other half being RN-BSN. Competency is established with scores above 70%. Total scores for all groups indicate inadequate knowledge and negative attitude regarding pain (M=69.27%, SD=9.83). BSN cohort scores demonstrated inadequate knowledge and negative attitude (M=65.85%, SD=10.089). RN-BSN cohort scores were slightly higher and demonstrated competency and positive attitude but scores were not statistically significant (M=72.68, SD=8.741, p=.123). The small sample size may affect generalizability. Major area of deficiency was pharmacology-based questions.
Implications for this study include evaluating current nursing curriculum to correct deficits in student knowledge acquisition. Lessons learned relate to how vast the current knowledge deficit is amongst nurses worldwide