In Costa Rica, there is no explicit recommendation from the competent authorities for the use of a specific phantom, so experts must explore what suppliers offer, among which the Normi Mam Digital phantom from PTW stands out. This article presents the results of the dosimetry and image quality control applied to the Normi Mam Digital phantom to validate it as equipment that complies with the recommendations of the Human Health Series No. 17. The results obtained were satisfactory, proving that the equipment complies with the tolerances recommended by international health bodies.

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya bean oil was investigated. The oil was soxhlet extracted and the oxidative stability was determined by the free fatty acid value, acid value and peroxide value. The results showed that the oil yield, free fatty acid value, acid value and peroxide value were significantly affected by roasting, boiling, and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%, which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. The corresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and 2.04 meqO₂/kg, which increased to 0.82% and 6.60 meqO₂/kg by roasting, and 0.47% and 5.62 meqO₂/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, and acid value increased with increasing roasting and boiling time.
The results indicate that roasting provides a higher oil yield than boiling, but boiled oil has higher oxidative stability than roasted oil.

This study examines how the framing of organizational gender-equity policies shapes support among Generation Z employees. Drawing on performativity (Butler, 1990) and intersectionality (Crenshaw, 1991), we conceptualize framing as mediating how Gen Z employees perceive equity initiatives. Using a mixed-methods design, we combine survey data from 4,861 Gen Z respondents in 30 countries with directed content analysis of four HR policy documents (coded for equity vs enforcement, identity recognition, and youth engagement). Results reveal a gender gap: Gen Z women strongly endorse inclusive equity measures, consistent with evidence that women show stronger support for equality policies, whereas Gen Z men are more skeptical of policies framed as exclusive or punitive – mirroring polls finding many Gen Z men say equality efforts have gone too far. These findings suggest that performative policy framing activates social identities differently by gender and that intersectional policy language affects reception. Practically, we recommend framing equity initiatives in terms of shared fairness and collective benefit, using transparent rationale and inclusive identity language. Gen Zers expect fair pay, inclusive policies, and transparency, so HR communications should emphasize fairness and allyship to enhance legitimacy and support among this cohort.

Plum (Prunus domestica) is a seasonal nutraceutical fruit rich in many functional food nutrients such as vitamin C, antioxidants, total phenolic content, and minerals. Recently, researchers have focused on improvised technologies for the retention of bioactive compounds during the processing of perishable fruits; plum is one of these fruits. This study looked at how the percentage of moisture content and percentage of acidity were affected by conventional drying and osmotic dehydration. Total phenolic content (mg GA/100 g of plum), total anthocyanin content (mg/100 g), and vitamin C (mg/100 g) Conventional drying of fruit was carried out at 80.0 ℃ for 5 h. At various temperatures (45.0 ℃, 50.0 ℃, and 55.0 ℃) and hypertonic solution concentrations (65.0 B, 70.0 B, and 75.0 B), the whole fruit was osmotically dehydrated. It was observed that the osmotically treated fruit retains more nutrients than conventionally dried fruit. The total phenolic content of fruit significantly increased with the increase in process temperature. However, vitamin C and total anthocyanin content of the fruit decreased significantly with process temperature, and hypertonic solution concentration was observed. Hence, it was concluded that osmodehydration could be employed for nutrient retention in plum fruit over conventional drying. This process needs to be further refined, improvised, and optimised for plum processing.