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Service Robots: Boon or Bane?

Service Robots: Boon or Bane?

Primary author: Pavan Munaganti
Faculty sponsor: Dr. Babu John Mariadoss, Dr. Andrew Perkins

Primary college/unit: Carson College of Business
Campus: Pullman

Abstract:

Until a few years ago, robot operated cafés and restaurants would have been seen as too futuristic and limited to works of fiction. However, with rapidly evolving technology, this no longer is the case. Service providers across several industries are now employing humanoid robots as frontline employees. For instance, Pizza Hut has teamed up with MasterCard and SoftBank to introduce robot waiters in its restaurants in Asia that are capable of taking orders and engaging with customers (Curtis, 2016). While nascent, robots as frontline employees in restaurants, hotels and other service settings appears to be gaining steam. In fact, in countries like Singapore, where a shortage of manpower in the housekeeping, front office, and food and beverage industries is a persistent problem, the government is encouraging small and medium sized enterprises to use robotics to help boost productivity (Tan, 2017).
While the real-world examples suggest a level of comfort with robotic frontline employees from a company and governmental perspective, the impact on customer is less clear. We contribute to existing literature by investigating whether humanoid service robots are in fact a bane or boon to service providers. In five studies, we find that humanoid robot (versus human) frontline employees elicit lower levels of perceived warmth and higher levels of perceived creepiness amongst customers, ultimately resulting in more negative perceptions of service quality, service satisfaction, reduced tipping (gratuity), diminished return intentions, and higher willingness to spread negative word of mouth.

Design and modeling of a microfluidic platform for portable electrochemical analysis

Design and modeling of a microfluidic platform for portable electrochemical analysis

Primary author: Daniel Molina
Faculty sponsor: Cornelius Ivory

Primary college/unit: Voiland College of Engineering and Architecture
Campus: Pullman

Abstract:

A microfluidic platform for electrochemical analysis of flowing solutions was developed, consisting of an acrylic chip and three removable microelectrodes, each housed in a high-resistance plastic tube. The electrodes can be removed independently for cleaning, polishing or replacement. The sensing microelectrode is a 100-µm diameter platinum disk, located flush with the upper face of a 150 µm x 20 µm x 3 cm microchannel, smaller than previously reported for this type of electrodes, and with a total volume of 90 nanoliters, which minimizes the size of the samples required. The platform was evaluated by oxidizing a potassium ferrocyanide solution, a well-known electrochemical probe, at the sensing electrode. The electrical current signal increases with increasing applied potential until it reaches a limiting current. The value of this limiting current increases with the flow rate of the solution, so a better signal/noise ratio can be achieved at higher flow rates.
Numerical models can help us make predictions and serve as design aids without having to iterate physical prototypes. While microdisk channel electrodes have been simulated numerically before using a finite difference method in an ideal 3D geometry, here we predict the limiting current using finite elements in COMSOL Multiphysics®, which allowed us to easily explore variations in the microchannel geometry that have not previously been considered in the literature. Experimental and simulated currents showed the same trend but differed by 41% in simulations of the ideal geometry, which improved when channel and electrode imperfections were included.

A Mixed Methods Study to Investigate Student Attitudes and the Effect of Person-Centered Videos Intervention on Students’ Attitudes towards individuals with Disabilities

A Mixed Methods Study to Investigate Student Attitudes and the Effect of Person-Centered Videos Intervention on Students’ Attitudes towards individuals with Disabilities

Primary Author: Amira Albagshi

Faculty Sponsor: Susan Banks

 

Primary College/Unit: College of Education

Category: Arts and Education Sciences

Campus: Pullman

 

Abstract:

Negative attitudes towards individuals with disabilities in inclusive education affect the success of inclusion (Werner, Peretz, & Roth, 2015). Students’ negative attitudes lead to decreases in students’ with disabilities academic performance and social outcomes and increase teachers’ frustration in teaching and managing their classrooms. The Mere Exposure Effects (Zajonc, 1968) and Parasocial Contact Hypothesis (Allport, 1954) have been combined in this study by using the person-centered video intervention. The intervention provided 3rd-8th grade students an indirect exposure by showing examples of individuals with disabilities in doing daily activities.

 

Mixed methods design was conducted by using the Chedoke-McMaster Attitudes toward Children with Handicaps (CATCH) scale and by conducting a focus group interview with students. ANOVA and t-test were used to analyze the pre and post-survey to measure all three attitude components (affective, behavioral, and cognitive). Results showed that the intervention had different impacts on each attitude component in terms of gender and grade level.

 

Results showed that viewing person-centered videos helped some of the typically developing students to recognize the strengths and positive aspects of individuals with disabilities instead of focusing on their challenges.

 

The findings would support the idea of teaching a disability curriculum for students to understand some challenges that affect students with special needs. Showing students videos of individuals with disabilities in their daily life activities can change the negative notion about people with disabilities as being needy and hopeless. Disability curriculum will help in creating more positive and supportive learning environments to all students in inclusive classrooms.

 

Optimum Conditions for Pelleting Dairy Manure Compost

Optimum Conditions for Pelleting Dairy Manure Compost

Primary Author: Femi Alege

Faculty Sponsor: Pius Ndegwa

 

Primary College/Unit: Agricultural, Human and Natural Resource Sciences

Category: Engineering and Environmental Science

Campus: Pullman

 

Abstract:

 

PRINCIPAL TOPIC

Excess manure-nutrients near locations of animal production is a major threat to environmental health in such areas. This is due, mainly, to the bulkiness and high moisture content (MC) of manure or manure-compost. The overall goal of this study is to concentrate nutrients and reduce MC via pelleting to enhance nutrients transport, utilization, and storage to mitigate potential adverse environmental impacts at the source.

 

METHOD

The optimum conditions for pelleting dairy manure compost were investigated with MC ranging from 10 – 35% (w.b.) and two die sizes (6-mm and 8-mm). The relationship between MC, pellet recovery, and pellet durability, as well as the effect of pelleting on nutrients concentration, were also determined. Properties and nutrient analyses of products were determined according to established ASABE and TMECC standard procedures.

 

RESULTS/IMPLICATIONS

Results showed that pelleting reduced the MC by >40% and increased the nutrients’ concentration by about 25%. The optimum MC for pelleting with the 6-mm and 8-mm dies were approximately 27 and 21%, respectively. No significant differences were observed between pellets recovery and pellets durability at MC between 20 and 30% for either die. Pellets produced within these conditions will thus reduce production downtime, materials wastage, costs of energy and labor, and the overall cost of transportation of the nutrients. The significant reductions in MC and increased nutrients concentration in the pellets significantly reduce transportation cost of the manure-nutrients to other regions where they can be beneficially applied on the land with less potential negative impact on the environment.

 

Improved Design of Ethylene-Vinyl Alcohol and Polypropylene-Based Packaging for Microwave-Assisted Thermal Sterilization and Pasteurization

Improved Design of Ethylene-Vinyl Alcohol and Polypropylene-Based Packaging for Microwave-Assisted Thermal Sterilization and Pasteurization

Primary Author: Saleh Al-Ghamdi

Faculty Sponsor: Shyam Sablani

 

Primary College/Unit: Agricultural, Human and Natural Resource Sciences

Category: Engineering and Environmental Science

Campus: Pullman

 

Abstract:

 

Abstract

Principal Topic

Oceans are full of plastic waste and plastic packaging production and transportation have an environmental burden of greenhouse emissions. To reduce this pollution and the plastic production footprint. The aim of this study was to design a reduced thickness of ethylene vinyl alcohol (EVOH) and polypropylene (PP)-based trays for microwave-assisted thermal processing.

Method

We designed multilayered packaging with high barrier performance resulting in symmetrical and asymmetrical layers’ structures that were subjected to conventional and microwave-assisted thermal food sterilization and pasteurization processes. Positron annihilation lifetime spectroscopy (PALS) or structural, mechanical, and barrier properties were measured before and after thermal processing and during the shelf life. Oxygen ingress into the package was monitored utilizing nondestructive fluorescence sensors. Model food was used as a color-changing indicator sensitive to O2.

Results/Implications

Results showed that PALS did not reveal any apparent increase in free volume after sterilization process. Mechanical properties showed better performance for the new reduced thickness design.  Barrier properties changed after microwave-assisted thermal sterilization. Oxygen ingress during shelf life was negligible for pasteurized trays. However, conventional sterilization showed higher O2 ingress than microwave-assisted sterilization. Model food showed great potential and the feasibility of reducing the package thickness without food quality deterioration. We have obtained better or comparable packaging performance with a 24% overall reduction in package thickness. These findings showed the possibility of reducing package thickness resulting in a reduction of the overall used material that can translate to less carbon footprint and better financial and environmental choices.

 

Predicting Access to Healthful Food Retailers with Machine Learning

Predicting Access to Healthful Food Retailers with Machine Learning

Primary Author: Modhurima Amin

Faculty Sponsor: Jill McCluskey

 

Primary College/Unit: Agricultural, Human and Natural Resource Sciences

Category: Business, Communication, and Politial Sciences

Campus: Pullman

 

Abstract:

 

Many U.S. households lack access to healthful food and rely on inexpensive, processed food with low nutritional value. Surveying access to healthful food is costly and finding the factors that affect access remain convoluted owing to the multidimensional nature of socioeconomic variables. We utilize machine learning with census tract data to predict the modified Retail Food Environment Index (mRFEI), which refers to the percentage of healthful food retailers in a tract, and two binary measures: food deserts— where no healthful-food retailers exist, and food swamps, where healthful-food retailers are considerably outnumbered by less healthful retailers. Our model optimally identifies ten demographic variables that detect food deserts and swamps with 100% prediction accuracy in sample and 78% out of sample. We find that food deserts and swamps are intrinsically different and require separate policy attentions. Food deserts are mainly wide, lightly populated rural tracts with low ethnic diversity. Commercial supercenters might find it unprofitable to operate there owing to low population density. Contrarily, swamps are predominantly small, densely populated, urban tracts, with more non-Caucasian residents who lack vehicle access. Therefore, while community supported agriculture might work better for food deserts, limiting unhealthy retailers might be better for food swamps to solve the problem of healthy food access. Overall access to healthful food retailers is mainly explained by population density, presence of Caucasian population, and income. We also show that our model can be used to get a sensible prediction of access to healthful food retailers for any U.S. census tract.

 

Determination of thermal inactivation kinetics (D- and z-values) of Salmonella in brownie batter

Determination of thermal inactivation kinetics (D- and z-values) of Salmonella in brownie batter

Primary Author: Monipel Ansong

Faculty Sponsor: Minto Michael

 

Primary College/Unit: Agricultural, Human and Natural Resource Sciences

Category: Agricultural and Natural Resource Sciences

Campus: Pullman

 

Abstract:

 

Principal Topic: Salmonella can be introduced into bakery products through ingredients such as flour, milk, cocoa powders, and eggs. Studies have shown that Salmonella can survive under adverse environmental conditions over time; therefore, it is vital to study the thermal inactivation kinetics (D- and z-values) of Salmonella in bakery products such as brownie batter. The aim of this study was to determine the D- and z-values of a 5-serovar Salmonella cocktail in brownie batter.

 

Methods: All-purpose flour was inoculated with a 5-serovar Salmonella cocktail (Enteritidis, Senftenberg, Typhimurium, Montevideo and Newport) and used to prepare brownie batter. This study implemented a randomized complete block design with three replications as blocks. The batter was subjected to heat treatment using thermal-death-time disks in hot water bath at 64, 68, 72 and 76C for 0, 3, 6, 9, 12 min, respectively. The Salmonella population was enumerated using injury-recovery media (brain heart infusion agar overlaid with xylose lysine deoxycholate agar). The graphs for calculating D- and z-values were plotted using Microsoft Excel, and D- and z-values were calculated as absolute values of the inverse of slopes.

 

Results/implications: The D-values of 5-serovar Salmonella cocktail in brownie batter were 53.4±5.38, 27.2±2.04, 10.7±0.72 and 4.6±0.49 min at 64, 68, 72 and 76C, respectively; whereas, z-value of the Salmonella cocktail was 11.1±0.71C. D-values from this study provide the basic information about the thermal resistance of Salmonella in brownie batter at the start of baking and could help the bakery industry to optimize cooking parameters ensuring the safety of brownies.

 

Cellulose nanocrystal dispersions protect reproductive buds of tree fruit from cold damage by forming a thermal barrier

Cellulose nanocrystal dispersions protect reproductive buds of tree fruit from cold damage by forming a thermal barrier

Primary Author: Brent Arnoldussen

Faculty Sponsor: Matthew Whiting

 

Primary College/Unit: Agricultural, Human and Natural Resource Sciences

Category: Agricultural and Natural Resource Sciences

Campus: Pullman

 

Abstract:

 

Every year, tree fruit growers lose money from cold damage to reproductive buds or flowers eventually become the future fruit and yield. The Food and Agriculture Organization reported that cold damage has caused more economic losses to crops than any other weather hazard. The potential losses from cold damage are predicted to increase with variable weather patterns resulting from climate change. Cellulose nanocrystals (CNC) represents a new generation of renewable nano-biomaterials, with many unique physical and chemical properties, including their low thermal conductivity. Our team has synthesized a CNC dispersion that can be sprayed onto trees, forming a thin and durable insulating film on the surface of the buds. Thermal image analysis shows apple and cherry buds treated with 3% CNC dispersions lose 16.5% less thermal energy into the environment in cold conditions than the control. As such, analysis of internal freezing events of CNC coated apple buds with digital scanning calorimetry showed that lethal freezing occurred 3.2°C lower than in the control 1 day after application and 5.5°C lower after 3 days. Large scale field test of 2.5% CNC solutions applied using a commercially available orchard sprayer showed that CNC treated trees are given 5.8°C of protection as long as 7 days post application. The results of this work suggest that the use of CNC could represent an advancement in cold damage prevention in fruit crops. The significant and long-lasting protection offered by CNC could allow for a reduction in  economic losses from cold damage

Associative learning of food odors by paper wasps (Hymenoptera: Vespidae)

Associative learning of food odors by paper wasps (Hymenoptera: Vespidae)

Primary Author: Megan Asche

Faculty Sponsor: Richard Zack

 

Primary College/Unit: Agricultural, Human and Natural Resource Sciences

Category: Agricultural and Natural Resource Sciences

Campus: Pullman

 

Abstract:

 

Principal topic

Traps and bait stations that utilize attractants can manage paper wasp populations without pesticides. The purpose of this experiment is to test the associative learning behavior of paper wasps and evaluate their level of attraction to three plant-based odors. The hypothesis tested was that wasps exposed to food inoculated with an odor would show a higher level of attraction to that odor than wasps that were not previously exposed.

Methods

Wasps were separated into two groups, “naïve” and “experienced.” Naive wasps were fed an odorless sugar water solution and experienced wasps received a sugar water solution with a 1% concentration of an odor. After the feeding, wasps were placed into a flight tunnel and the level of attraction to the odor was scored.

Results/implications

Strong evidence for associative learning behavior by spring queens and workers has been shown. However, the fall queens and males were less successful. The difference in learning ability between these groups may be because, in nature, spring queens and workers both forage for food, while fall queens and males do not.

This research was funded by U.S. Air Force. Paper wasps form swarms and aggregations on air control towers in late summer and autumn. These wasps can be a hazardous to people and negatively impact equipment. The ability of paper wasps to learn and respond to chemical cues associated with a food may provide an opportunity to manipulate them. These results suggest we can develop a “train and trap” strategy for controlling paper wasps.

 

Identifying and Exploring Learners’ Prior Knowledge about Technical Legal Vocabulary

Identifying and Exploring Learners’ Prior Knowledge about Technical Legal Vocabulary

Primary Author: Sandra Bancroft-Billings

Faculty Sponsor: Tom Salsbury

 

Primary College/Unit: College of Education

Category: Arts and Education Sciences

Campus: Pullman

 

Abstract:

Principal topic

Technical vocabulary is specific to a “particular topic, field or discipline” (Nation, 2001, p. 198). In U.S. law schools, technical legal vocabulary is a significant portion of the new language, legal English, that initiates must learn. Increasingly, those initiates are internationally-trained attorneys, enrolling in U.S. law schools because English has become the lingua franca of international commerce (Breeze, 2015). This study identifies and describes technical legal vocabulary used in a law school course and assesses students’ prior knowledge about that vocabulary. Principals of second-language acquisition (SLA) are used as a theoretical framework.

 

Method

In part one, transcripts of a contracts course were analyzed by comparing those transcripts to transcripts from an academic corpus that did not contain law courses. Additionally, transcripts were qualitatively coded to quantify and describe classroom discussions about legal vocabulary.

 

In part two, law school initiates who speak English as an additional language were tested on a 40-item sample of the vocabulary identified in part one. Participants’ self-reported vocabulary knowledge, and evidence of that knowledge were collected.

 

Results/implications

Keywords identified by comparing transcripts were found to more effectively identify useful vocabulary than did compiling a list of terms explicitly defined in class discussions. Further, keywords’ meanings as used in class tended to connect to core meanings of those terms. Ongoing analysis of initiates’ prior vocabulary knowledge indicates that they could benefit from exposure to specific vocabulary, particularly vocabulary that occurs with lower frequency in typical spoken English, before beginning U.S. law school courses.