Forest harvesting generates variable amounts of residue that represent a fire hazard and a hindrance to regeneration and must be managed accordingly. In South Africa, burning is the most common residue management method, but there is an interest in introducing safer and more effective techniques, such as mulching. For that reason, a productivity study was conducted in the Eastern Cape province to gather information on the productivity, cost, and work quality of the three main alternatives: manual broadcasting, manual broadcasting followed by mulching with an adapted farm tractor and mulching with a purpose-built mulcher. Manual broadcasting required 16 h/ha, mulching with a farm tractor 3.6 h/ha, and mulching with a purpose-built mulcher 0.9 h/ha (one pass). Manual broadcasting was the cheapest option, at a cost of 400 ZAR/ha. Mulching with a farm tractor and a purpose-built mulcher incurred a cost of 3 267 ZAR/ha and 4 083 ZAR/ha, respectively. Manual broadcasting achieved a minimal reduction of residue size, with 50% of the slash (branches and stem wood) having a mean length above 40 cm. When mulching with a farm tractor was applied, 49% of the slash (branches and stem wood) length reduced to about 30 cm. When a purpose-built mulcher was used, only 10% of the slash elements exceeded 40 cm length.

As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety within the “satiety cascade” yet it remains unclear as to whether it is ‘chewing’ or ‘oral lubrication’ that might amplify satiation signals.Here we have combined techniques from experimental psychology, food material science and mechanical engineering to measure the role of chewing and lubrication using novel, model foods as preloads on subjective appetite and intake of a salty snack. Three mint flavoured hydrogels were engineered to vary in their texture (fracture stress) and lubrication (inverse of friction coefficient) properties, and a control group received a mint tea. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload as compared to the high chewing/low lubricating preload (p<0.05). No other significant effects were found for snack intake. Hunger ratings decreased from t1 to t3 (p<0.05), however differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain.

A stable match, an intercuspated maxilla-mandible relation is the universally accepted goal for dental restorative interventions, yet the underlying sensorimotor mechanisms to achieve this goal in the natural jaw closure remains to be elucidated. Dentists have intuitively regarded peripheral sensory innervation from tooth contacts as a significant control element for jaw muscle actions, both in the state of health and in cases of pathological dysfunction. However, therapeutical interventions for reshaping the dental arch anatomy and jaw relations have not always been successful. Repetitive masticatory chewing cycles, swallowing, talking, as well as volitional jaw-opening and -closing involve stereotyped neural commands from the central nervous system that are modulated in reaction to the sensory afferent feedback from the peripheral neurons and their sensor organs. The aim of this article is to describe, on a fraction of a second time-scale, the minuscule tilts and kinematic events of mandible during the making of a stable match with maxilla. Evidence of the importance of tooth contacts as the sensorimotor motivation of each of the successive kinematic steps of the “mandible-meets-maxilla-narrative” are discussed.