If you've navigated through the endless sea of 3D printers at this weekend's Maker Faire, you may well have caught a glimpse of the Series 1 Pro, the latest offering from San Francisco-basedType A Machines. The printer, which is still in the "engineering concept" phase," trades its predecessor's wood frame for a more solid aluminum version. The WiFi-compatible device has a build volume of around 18 liters, according to the company, and will be available in the third quarter of this year. That's the printer up top, pictured alongside Mark II, a little robot printed on the original Series One. Down below, you'll find a short press release.
Research examines new methods for managing digestive healthPublic release date: 18-May-2013 [ | E-mail | Share ]
Contact: Aimee Frank newsroom@gastro.org 407-685-4030 Digestive Disease Week
Studies presented at DDW 2013 highlight benefits of vitamin D, diet changes, acupuncture
Orlando, FL (May 18, 2013) Research presented at Digestive Disease Week (DDW) explores new methods for managing digestive health through diet and lifestyle.
Individuals suffering from Crohn's disease are often plagued by reduced muscle strength, fatigue and poor quality of life. These symptoms can remain even when patients are in remission. A randomized, double blind, placebo-controlled study found for the first time that vitamin D supplementation corresponded to significant relief of these symptoms.
"Our findings may have significant implications for these patients," said Tara Raftery, research dietician and PhD candidate at Trinity College Dublin, Ireland. "These findings, to our knowledge, are the first to suggest potential benefits of vitamin D supplementation on muscle strength with corresponding benefits for fatigue and quality of life in Crohn's disease. These findings, however, need to be confirmed in larger studies."
The study found that after three months of taking 2000 IU of vitamin D per day, patients' muscle strength, measured by hand-grip, was significantly higher in both dominant and non-dominant hands compared to those taking placebo. Patients also reported significantly less general, physical and mental fatigue and a higher quality of life when levels of vitamin D were 75 nano mole per liter or more.
Diet swap provides clue to level of colorectal cancer risk
Building on growing knowledge about the human microbiome, research from the University of Illinois, Urbana-Champaign; University of Pittsburgh, PA; Wageningen University, the Netherlands; and the University of KwaZulu-Natal, South Africa, features new data on microbiota and colorectal cancer risk. Researchers found a dramatic and rapid shift in gut microbiota after switching the diet in healthy subjects from a traditional Western diet to a Zulu African diet and vice-versa. Funded by a grant from the National Institutes of Health, the study's results show changes in gut microbiota that might explain levels of colorectal cancer risk.
"African Americans have the highest colorectal cancer incidence and mortality rates of all racial groups in the U.S. The reasons for this are not yet understood," said Franck Carbonero, postdoctoral research associate at University of Illinois at Urbana-Champaign. "Our findings offer insight into this disparity and pave the way for new research."
During the study, researchers fed 20 Zulu Africans 600 grams of meat per day for two weeks and fed 20 African Americans in Pittsburgh a traditional Zulu diet comprised primarily of a corn-based porridge called putu. Comparing stool samples before and after the diet exchange in each case, researchers found dramatic changes in colonic microbiota.
"Our results show that the human colonic microbiota is shaped by diet in a very dynamic manner," said Rex Gaskins, PhD, professor of Immunobiology at University of Illinois at Urbana-Champaign. "Not only that, we observed alterations in the balance of beneficial and detrimental microbial groups, which may explain, in part, the increase in colorectal cancer risk that is conferred by a Western diet."
New needleless acupuncture therapy decreases symptoms of indigestion
A study from Texas Tech University, El Paso, and the University of Mississippi, Oxford, holds promising results for diabetic patients suffering from indigestion symptoms like nausea, vomiting, bloating and heartburn. The study tested a new method of therapy using a custom-made wireless device to stimulate acupuncture points with electrical waves on the surface of the skin rather than needles.
"Treatment options for this patient group are severely limited," said Richard McCallum, MD, professor and founding chair of the division of gastroenterology, department of medicine, Texas Tech University Health Sciences Center. "This is a novel approach to symptom relief that overcomes the shortcomings of other therapies."
Because of the limited pharmacological treatment options available, many patients build up a tolerance to prescribed medicine. Additionally, traditional acupuncture requires patients to make repeat appointments and a fear of needles may make it undesirable for many patients. The wireless, needleless device tested in the study was designed by Jiande Chen, PhD, professor at the University of Texas' Medical Branch at Galveston, and allows clinicians to tailor the frequency and amplitude of the electrical waves used to stimulate acupuncture points.
Funded by grants from the National Institutes of Health, patients were instructed to spend 240 minutes each day using the device on designated spots on the body. They kept a detailed diary tracking specific gastroparesis symptoms and the number of heartburn episodes per day.
Dr. McCallum worked with fellow Texas Tech professor Irene Sarosiek, MD, senior author of this project, to analyze results of a four-week period of use of the device. Compared to the placebo group, the device significantly improved five out of nine gastroparesis symptoms vomiting was reduced by 39 percent, nausea by 30 percent and bloating by 21 percent. The number of heartburn episodes decreased significantly when patients utilized active stimulation.
"These exciting initial results have great potential for patients," Dr. McCallum said. "With the customizable features of the device, we can explore fine-tuning the therapy to directly target specific symptoms."
###
Ms. Raftery will present data from the study "Vitamin D supplementation improves muscle strength, fatigue and quality of life in patients with Crohn's disease in remission," abstract Sa1198, on Saturday, May 18, at 8 a.m. in West Hall 1A of the Orange County Convention Center.
Dr. Carbonero will present data from the study "Short-term reciprocal diet exchanges impact colonic fermentation and hydrogenotrophic microbiota for native Africans consuming a typical Western diet and African Americans consuming a traditional African diet" abstract Sa1965, on Saturday, May 18, at 8 a.m. in West Hall 1A of the Orange County Convention Center.
Dr. McCallum will present data from the study "Self-Administered Needleless Acupuncture Therapy to Control Dyspepsia and GERD Symptoms in Patients Diagnosed with Diabetic Gastroparesis," abstract 749, on Monday, May 20, at 3 p.m. in room 102AB of the Orange County Convention Center.
Digestive Disease Week (DDW) is the largest international gathering of physicians, researchers and academics in the fields of gastroenterology, hepatology, endoscopy and gastrointestinal surgery. Jointly sponsored by the American Association for the Study of Liver Diseases (AASLD), the American Gastroenterological Association (AGA) Institute, the American Society for Gastrointestinal Endoscopy (ASGE) and the Society for Surgery of the Alimentary Tract (SSAT), DDW takes place May 18 to 21, 2013, at the Orange County Convention Center, Orlando, FL. The meeting showcases more than 5,000 abstracts and hundreds of lectures on the latest advances in GI research, medicine and technology. More information can be found at http://www.ddw.org.
Follow us on Twitter @DDWMeeting; hashtag #DDW13. Become a fan of DDW on Facebook.
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AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Research examines new methods for managing digestive healthPublic release date: 18-May-2013 [ | E-mail | Share ]
Contact: Aimee Frank newsroom@gastro.org 407-685-4030 Digestive Disease Week
Studies presented at DDW 2013 highlight benefits of vitamin D, diet changes, acupuncture
Orlando, FL (May 18, 2013) Research presented at Digestive Disease Week (DDW) explores new methods for managing digestive health through diet and lifestyle.
Individuals suffering from Crohn's disease are often plagued by reduced muscle strength, fatigue and poor quality of life. These symptoms can remain even when patients are in remission. A randomized, double blind, placebo-controlled study found for the first time that vitamin D supplementation corresponded to significant relief of these symptoms.
"Our findings may have significant implications for these patients," said Tara Raftery, research dietician and PhD candidate at Trinity College Dublin, Ireland. "These findings, to our knowledge, are the first to suggest potential benefits of vitamin D supplementation on muscle strength with corresponding benefits for fatigue and quality of life in Crohn's disease. These findings, however, need to be confirmed in larger studies."
The study found that after three months of taking 2000 IU of vitamin D per day, patients' muscle strength, measured by hand-grip, was significantly higher in both dominant and non-dominant hands compared to those taking placebo. Patients also reported significantly less general, physical and mental fatigue and a higher quality of life when levels of vitamin D were 75 nano mole per liter or more.
Diet swap provides clue to level of colorectal cancer risk
Building on growing knowledge about the human microbiome, research from the University of Illinois, Urbana-Champaign; University of Pittsburgh, PA; Wageningen University, the Netherlands; and the University of KwaZulu-Natal, South Africa, features new data on microbiota and colorectal cancer risk. Researchers found a dramatic and rapid shift in gut microbiota after switching the diet in healthy subjects from a traditional Western diet to a Zulu African diet and vice-versa. Funded by a grant from the National Institutes of Health, the study's results show changes in gut microbiota that might explain levels of colorectal cancer risk.
"African Americans have the highest colorectal cancer incidence and mortality rates of all racial groups in the U.S. The reasons for this are not yet understood," said Franck Carbonero, postdoctoral research associate at University of Illinois at Urbana-Champaign. "Our findings offer insight into this disparity and pave the way for new research."
During the study, researchers fed 20 Zulu Africans 600 grams of meat per day for two weeks and fed 20 African Americans in Pittsburgh a traditional Zulu diet comprised primarily of a corn-based porridge called putu. Comparing stool samples before and after the diet exchange in each case, researchers found dramatic changes in colonic microbiota.
"Our results show that the human colonic microbiota is shaped by diet in a very dynamic manner," said Rex Gaskins, PhD, professor of Immunobiology at University of Illinois at Urbana-Champaign. "Not only that, we observed alterations in the balance of beneficial and detrimental microbial groups, which may explain, in part, the increase in colorectal cancer risk that is conferred by a Western diet."
New needleless acupuncture therapy decreases symptoms of indigestion
A study from Texas Tech University, El Paso, and the University of Mississippi, Oxford, holds promising results for diabetic patients suffering from indigestion symptoms like nausea, vomiting, bloating and heartburn. The study tested a new method of therapy using a custom-made wireless device to stimulate acupuncture points with electrical waves on the surface of the skin rather than needles.
"Treatment options for this patient group are severely limited," said Richard McCallum, MD, professor and founding chair of the division of gastroenterology, department of medicine, Texas Tech University Health Sciences Center. "This is a novel approach to symptom relief that overcomes the shortcomings of other therapies."
Because of the limited pharmacological treatment options available, many patients build up a tolerance to prescribed medicine. Additionally, traditional acupuncture requires patients to make repeat appointments and a fear of needles may make it undesirable for many patients. The wireless, needleless device tested in the study was designed by Jiande Chen, PhD, professor at the University of Texas' Medical Branch at Galveston, and allows clinicians to tailor the frequency and amplitude of the electrical waves used to stimulate acupuncture points.
Funded by grants from the National Institutes of Health, patients were instructed to spend 240 minutes each day using the device on designated spots on the body. They kept a detailed diary tracking specific gastroparesis symptoms and the number of heartburn episodes per day.
Dr. McCallum worked with fellow Texas Tech professor Irene Sarosiek, MD, senior author of this project, to analyze results of a four-week period of use of the device. Compared to the placebo group, the device significantly improved five out of nine gastroparesis symptoms vomiting was reduced by 39 percent, nausea by 30 percent and bloating by 21 percent. The number of heartburn episodes decreased significantly when patients utilized active stimulation.
"These exciting initial results have great potential for patients," Dr. McCallum said. "With the customizable features of the device, we can explore fine-tuning the therapy to directly target specific symptoms."
###
Ms. Raftery will present data from the study "Vitamin D supplementation improves muscle strength, fatigue and quality of life in patients with Crohn's disease in remission," abstract Sa1198, on Saturday, May 18, at 8 a.m. in West Hall 1A of the Orange County Convention Center.
Dr. Carbonero will present data from the study "Short-term reciprocal diet exchanges impact colonic fermentation and hydrogenotrophic microbiota for native Africans consuming a typical Western diet and African Americans consuming a traditional African diet" abstract Sa1965, on Saturday, May 18, at 8 a.m. in West Hall 1A of the Orange County Convention Center.
Dr. McCallum will present data from the study "Self-Administered Needleless Acupuncture Therapy to Control Dyspepsia and GERD Symptoms in Patients Diagnosed with Diabetic Gastroparesis," abstract 749, on Monday, May 20, at 3 p.m. in room 102AB of the Orange County Convention Center.
Digestive Disease Week (DDW) is the largest international gathering of physicians, researchers and academics in the fields of gastroenterology, hepatology, endoscopy and gastrointestinal surgery. Jointly sponsored by the American Association for the Study of Liver Diseases (AASLD), the American Gastroenterological Association (AGA) Institute, the American Society for Gastrointestinal Endoscopy (ASGE) and the Society for Surgery of the Alimentary Tract (SSAT), DDW takes place May 18 to 21, 2013, at the Orange County Convention Center, Orlando, FL. The meeting showcases more than 5,000 abstracts and hundreds of lectures on the latest advances in GI research, medicine and technology. More information can be found at http://www.ddw.org.
Follow us on Twitter @DDWMeeting; hashtag #DDW13. Become a fan of DDW on Facebook.
[ | E-mail | Share ]
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AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
If you had been looking up at the moon at the right moment on March 17, you could have seen a one-second burst of heat caused by the impact of a large meteoroid.
By Mark Trumbull,?Staff writer / May 18, 2013
Hundreds of meteoroid impacts on the moon, detected by NASA's lunar monitoring program, are pictured in this undated NASA handout photo. The brightest, detected on March 17, 2013, in Mare Imbrium, is marked by the red square.
NASA/Handout/REUTERS
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If you had been looking up at the moon at the right moment on March 17, you could have seen an unusual flash of light ? a one-second burst of heat caused by the impact of a large meteoroid.
Click Here for your FREE 30 DAYS of The Christian Science Monitor Weekly Digital Edition
NASA researchers who monitor the Moon for meteoroid impacts have detected the brightest explosion in the history of their program.
No telescope required.
?For about one second, the impact site was glowing like a 4th magnitude star,? NASA said in reporting the news Friday.
This meteoroid was the size of a small boulder, and was travelling very fast. NASA estimates the size at 0.3 to 0.4 meters wide, and the speed at 56,000 m.p.h.?
The resulting explosion? delivered a force equal to 5 tons of TNT.
NASA puts a footnote on the word ?explosion.? The bright light wasn?t combustion, since the moon has no oxygen atmosphere. Rather, it was the glow of molten rock and hot vapors after an impact of large kinetic force.
That said, this was the biggest such ?explosion? in eight years of close monitoring of the moon?s surface.
And it?s not that meteoroids on the lunar surface are rare.
The moon lacks a protective atmosphere like Earth?s, in which meteoroids typically burn up. Lunar meteor showers have turned out to be more common than expected, with hundreds of detectable impacts per year.
On March 17, the pyrotechnics on the moon coincided with an active night for meteors in Earth?s atmosphere as well.
NASA?s Space Exploration Policy eventually calls for extended astronaut stays on the moon, so tracking meteor activity has long-term relevance.
?Identifying the sources of lunar meteors and measuring their impact rates gives future lunar explorers an idea of what to expect,? the space agency said in announcing the bright explosion Friday. ?Is it safe to go on a moonwalk, or not?? The middle of March might be a good time to stay inside.??
At some point in the last five years, you realised that all the old rules had changed in terms of your pregnancies, terminations or children. This also applies strongly to your godchildren, if you have them, and your young relatives. Finally, since 2008, when Pluto changed signs, there have been deep questions about the balance of power in relationships which might end in pregnancy, adoption, step-parenting ? or the acquisition of younger family members, via your partner?s own relatives. Some Virgo people have been pursuing their karma with the next generation by making professional or charity commitments to those born 20 years or more after them ? but in all cases, the message has been the same. You will never be empowered, unless you ?do? the issues surrounding the next generation, or relationships which could bring it closer to you. What happens at the Uranus-Pluto clash near Tuesday 21st May is a case in point. Something or someone has dominated, for far too long. There will be a moment of truth when everything alters, and at that moment, you must negotiate your fair share of the controls. This process is arduous, but completely worthwhile. The person, organisation or situation which unfairly loomed large, will shrink. This reshapes everything, in terms of the amount of available power, and you must plunge in and make the necessary compromise, to take your share. The eclipse on Saturday may be part of the story, because it falls in your house of family, property and domestic life. It also impacts your professional, charity or academic existence. Whether these issues are all connected, or separate and parallel, to say that late May is a time of decisions is the understatement of the month! The final comment on your horoscope this week? You cannot put a price tag on freedom. No amount of dollars, pounds or euros will pay for independence. Despite the fact that you must be awfully tired with your world turning upside-down every so often, you should also embrace the fact that every single time it has happened, the revolution has set you free.
For a precise prediction, blend your Sun Sign horoscope (above) with your Rising Sign too. If you don?t know it, enter your time, place and date of birth at?Astrodienst?and look for the sign in the 9pm position on the ?clock? of the horoscope wheel. By combining both signs in one reading you will end up with a personalised prediction that only 1 in 144 other people could have. A fingerprint forecast. If you would like a lifetime horoscope, there is a waiting list, but I still have a few places available. Register your interest at [email?protected] Thank you.
At the Google I/O after party the other night, there was one bartender in particular that stood out. It wasn't the drink he made, or the friendly chatter. It was more than he weighed several tons and could break you with the flick of the wrist. Meet the Makr Shakr.
It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Do Androids dream of the perfect Manhattan?
Makr Shakr was designed MIT Senseable City Lab and produced and implemented by Carlo Ratti Associati in Italy, where it was built. Incredibly, this massive project went from concept to full implementation in roughly three months. The full rig weighs between five and six metric tons and made the voyage across the sea in a rather densely packed shipping container. It is simply the most advanced robot bartender we've ever seen.
Users download an app (at I/O they had a tablet with a scaled-back version of the app pre-loaded) and log in. From there, they can either take a drink template that already exists, or they can start from scratch. Makr Shakr partnered with Bacardi and Coca-cola, so there are roughly two dozen spirits and liqueurs, and over a hundred non-alcoholic mixers to choose from. You pick your ingredients and the quantity of each that you want in it. You an also add solid ingredients such as a salt and pepper mix, granulated sugar, lemon slices, or even mint leaves. Your total drink will be 200ml (roughly 6.8 fluid ounces), when all is said and done.
Then you choose how the drink should be prepared, name the drink, and submit it. Then the magic starts.
How It Works
Once you submit your drink order, that information is sent to a web server, which sends it back down to a local server on the Makr Shakr. That information is then split into two parts. One is the visualization system, which, along with the app, was made with partners from Pentegram and super ?ber. On the large screen behind the robotic arms you can see exactly what's going into your drink when and what's being done to it. You can also see how many people are ahead of you and what the wait will be like. The other half of the data goes into the robotics systems.
The first thing that catches your eye are the three robotic arms. These are Kuka KR 16 robots, a pretty iconic symbol of the industrial revolution. You typically see these puppies in paint factories. They can lift 16 kilograms, they are unnervingly quick and incredibly precise (accuracy down to 1/10th of a millimeter). The two robots on the outside have cocktail shakers for hands (with lids that can close), while the one in the middle has a hand that holds and delivers the cups.
Behind the arms are a large network of taps, each of which are automated. Each spirit is housed in its own nitrogen-pressurized tank. Once the shaker is placed under the tab, an actuator opens the valve, and a pre-determined amount is dispensed. The Coca-Cola products are distributed in basically the same way. Ice, and other dry ingredients all drop in as they should. Behind the screen are two blades which hold and cut lemons into uniformly thick slices, and then drop it into your drink. It's incredibly sophisticated. There is also an immersion blender and muddler, for making drinks like pi?a coladas or mojitos.
Once all of the ingredients are in, the robot closes the lid on the shaker and either shakes it vigorously (and with a pretty good approximation of a human arm movement), or swirls it gently to give it a stirred effect. They then pour the drink into the cup the middle robot is holding. That robot adds garnish as necessary, and then places the finished drink onto one of five conveyor belts, which delivers the drink to the awaiting imbiber. The shaker is then rinsed off with a blast of water, and the process begins again.
There are some interesting things the software could do, too. "We want to make sure people use the Makr Shakr to drink responsibly," says Alessandro Incisa, Project Manager from Carlo Ratti Associati, who managed implementation. "It keeps track of the alcohol by volume of each drink it serves you. It could limited the number of alcoholic drinks each person has in a night." But because it's keeping track of percentages, it would be a dynamic number. For example you might be allowed 5 drinks that were 12 percent ABV over a given period of time, but only two drinks that were 40 percent. If people punched in some vital statistics, the Makr Shakr could even estimate your blood-alcohol content (BAC).
At Google there was a limited subset of features, just because I/O was such a huge event and they wanted everyone to get a taste. In its full implementation you can filter by elements of the drink. This not only helps you discover a drink you might like, but it gives you a genealogy of that drink's creation. So say, you're looking for a drink with whiskey, and you discover my drink. You can see not only how mine was made, but you can see the previous interations of it and read my notes, ?I liked it, but I think I made it a little too sweet.? You can adjust it to further refine it. When you do, I'll get a notifications that the drink I've been working on has had another iteration. Maybe I want to try it. I go to the back and further refine it. Even if we never actually meet at the bar, and we don't know each others' names, we've created something together. It's about a participatory, decomrotized design.
Why It Matters
The Makr Shakr is not, as one might suspect, trying to replace bartenders. The drinks I sampled were, in general, decent. Or as decent as the person that created them envisioned them. But bartending is more art than science, and crafting flavors is still best done with a human touch. The MIT guys know that, and they don't want to change that. They aren't trying to make a better drink. Instead, the Makr Shakr is meant as an example?a microcosm, really?of some of the principals of the Third Industrial Revolution.
Industrial technology has progressed to incredible places, obviously, but according to Yaniv Jacob Turgeman, the project leader from the MIT side, we've been somewhat alienated from it. With Makr Shakr, they are using these incredible robotics?symbols of the industrial revolution, but they are made accessible. "Part of the idea is that anyone can control this powerful technology with something in their pocket," said Turgeman.
Carlo Ratti, the father of Makr Shakr who runs the MIT Senseable Lab, agreed. This is intended to be an example of the new way things are designed, made, and then enjoyed. They chose drinks because within just a few minutes, people can go through the whole cycle. It's a fast and clean example, but of course that's just a small example. "
?It could be designing a sandwich," said Ratti in our phone interview. "Or it could be designing a city or desiging a building." He thinks that's a day we will see in our lifetimes. Something like a public square would be especially ripe for this philosophy, since so many people use it, it would make sense that more people could design together. That's exemplified in the Makr Shakr, too. Part of it is about social creation and consumption.
It means more to us when we participate in the creative process. It makes our drink (or house, or public square) not just more personalized to our tastes, but it there's a sense that it belongs to us, because it's something that we created. When you apply thies philosophies to production, suddenly it's a world that becomes human again, because we can see ourselves in it.
Or maybe they'll just enslave us all using alcoholism.
Huge thanks to Carlo Ratti, Alessandro Incisa, and Yaniv Jacob Turgeman for their time.
Makr Shakr: Project concept and design by MIT Senseable City Lab; Implementation by carlorattiassociati | walter nicolino & carlo ratti; Main partners - Coca-Cola and Barcardi. Technical partners - Kuka, Pentagram, SuperUber; Media partners - Domus, Wired; Top video by Brent Rose/Michael Hession; YouTube by MyBossWas; Event in collaboration with Meet the Media Guru, and endorsed by: Comune di Milano, World Expo Milano 2015 ? Energy for Life. Feeding the Planet. Full credits available at www.makrshakr.com
Tuan Duc Do advances to main round of 2013 Hellas International ? Badminton Update
Men?s Singles campaigner Tuan Duc Do alarmed all the contestants of Hellas International by remaining invincible in the final stage of the qualifying round on Thursday, May 16, 2013.
He locked horns with Zinukhov Andriy to gain access to main round of this tournament. Their encounter prolonged to 46 minutes before ending with decisive figures of 16-21, 21-10 and 21-17.
Although the Vietnamese shuttler lost the opening game, yet he managed to bounce back in the final two games and lock the honour in a commendable manner.
On the other hand, Zinukhov failed to capitalise his first set win and bid adieu to this international series in a woeful manner.
The Ukrainian campaigner took off perfectly but then his below par performance brought him down. He raised his chances of success by ruling the court in first set.
This crucial game started with couple of gruelling rallies as both contenders put all they had to gain an early advantage. They remained close on the points table but then Zinukhov showed some spark and tipped the scale in his favour with 21-16 score.
However, the story was entirely different in the next chapter of this saga. This time it was Tuan?s turn to rule the court. He did not show any sign of bewilderment after first set loss and played impeccable badminton to avoid a straight-set defeat. He showed
his intentions by claiming many valuable points in a row and then served the notice of his dominance with a mountainous total before interval.
After the mid-game break, Tuan played with even more precision and kept his rival busy just in returning his masterly crafted strokes. He registered a winning margin of 21-10 and setup a nerve-racking third set. ????????????????
The decider proved real test for both shuttlers as they were just one step away either from main round entry or an early exit.
The made every effort to oust the opponent and added life into the contest. They stood toe-to-toe until third quarter of set but then Tuan showed superior finishing skills and swept the table with 21-17 margin.
Now he will resume his campaign in the main round where Leonov Kyrylo is all set to take on him.
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Public release date: 18-May-2013
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