Application d'une méthodologie expérimentale à l'étude du diagramme ternaire d'un gel

Nous avons montré sur l'exemple d'un gel, mélange de trois constituants (C12–C15 Alcohols Benzoate, Cyclomethicone et Ethylene Vinyl Acetate Copolymer) qu'il est possible d'optimiser une formulation en un nombre preécis d'essais en faisant appel à une stratégic expérimentale optimale. Le gel avait déjàétéétudié par Chang,¹ mais par approches successives.
Nous avons utlisé les matrices d'expériences développées dans le cas des mélanges par Scheffe sous le nom de 'reseaux-simplex'. Prévoyant des intéractions de 2éme ordre entre les constituants nous avons retenu le modéle appelé'cubique réduit'. Cette approche permet l'exploration systémique de tout le domaine.
Les réponses étudiées sont la compatibilité (gel homogène ou non), la consistance, la blancheur et le coût. Le meilleur gel étant celui qui se rapproche le plus de la vaseline.
A partir des résultats, nous avons tracé des courbes d'isoréponse en blancheur, consistance et coût. La superposition des diagrammes conduit à la détermination d'une zone où les réponses sont optimales.
En ajoutant la réponse supplémentaire: 'facilité d'étalement sur la peau'on arrive au meilleur gel avec un nombre réduit d'essais.
La même méthode s'appliquerait à des mélanges de plus de trois constituants.
Study of a ternary diagram gel according to a methodology of experimental research     

APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE MAXIMIZATION OF CONCORA CRUSH RESISTANCE OF PAPERBOARD

Response surface methodology is often used by researchers in different fields to determine the optimum values for controlled variables to maximize or minimize the response variables. Either maximization or minimization might be necessary depending on the response property. For example, if the response variable represents the yield of a process, maximization could be necessary; on the other hand, if the response variable is the biological oxygen demand (BOD) of an effluent the aim would definitely be minimization

Response surface methodology can be used two ways. It can be applied to the full-scale production or it can be scaled to a laboratory or the pilot plant. When applied to the full-scale production, the method is known as evolutionary operation (EVOP). EVOP is the continuous optimization of a process. The optimum conditions in a production plant can change depending on many factors such as raw material, ambient temperature, and equipment wear. Therefore, controlled variables should be optimized continuously to keep the response variable as close as possible to the maximum or minimum value. Hence, controlled variables are systematically changed around a center point to depict any shift of the response variable from the extreme. A thorough discussion of EVOP is given by Box, Evolutionary Operation: A Method for Increasing Industrial Productivity, Appl. Statist., 6, 81-101 (1957).     

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

The influence of two factors, total concentration and fraction of three pairs of commercial enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studied for their overall effect on buckwheat wort quality using response surface methodology (RSM). This study revealed that the addition of increasing levels of Hitempase 2XL to the buckwheat mash increased colour, extract levels, wort filtration, fermentability and total fermentable extract (TFE), along with decreasing viscosity values. Results also determined a high level of fermentability when an enzyme combination of 30% Biocellulase and 70% Hitempase was added to the mash. The addition of increasing levels of Amylo 300 to buckwheat mashes resulted in increases in fermentability and total fermentable extract (TFE), along with increases in total soluble nitrogen (TSN), free amino nitrogen (FAN) and Kolbach index (KI). With regard to the proposed optimal regime, although no synergistic effect was found when the three enzymes were used together, the optimum conditions for the production of buckwheat wort with lowest viscosity, highest extract and optimal fermentability were achieved using a joint model. Overall, the findings of this study demonstrate the feasibility of producing wort suitable for the brewing of gluten‐free beer from 100% malted buckwheat with careful optimisation of enzyme types and dosage levels.     

Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.     

关于加强国土资源管理的思考

全文围绕树立和落实科学发展观这一主题 ,研究和探索如何在新时期、新阶段进一步做好国土资源管理工作的新思路、新途径和新方法。提出要进一步加强国土资源宏观管理 ,更好地为甘肃省经济社会的协调、可持续发展提供保障服务。     

科研项目管理信息系统的设计

介绍了用自顶向下的结构化方法进行科研项目管理信息系统设计的过程。该系统的应用节省了大量人力、物力和财力,提高了企业科研项目管理水平。     

Lactic acid production from dining‐hall food waste by Lactobacillus plantarum using response surface methodology

BACKGROUND: Food waste generally has a high starch content and is rich in nutritional compounds, including lipids and proteins. It therefore represents a potential renewable resource. In this study, dining‐hall food waste was used as a substrate for lactic acid production, and response surface methodology was employed to optimise the fermentation conditions. RESULTS: Lactic acid biosynthesis was significantly affected by the interaction of protease and temperature. Protease, temperature and CaCO₃ had significant linear effects on lactic acid production, while α‐amylase and yeast extract had insignificant effects. The optimal conditions were found to be an α‐amylase activity of 13.86 U g^?1 dried food waste, a protease activity of 2.12 U g^?1 dried food waste, a temperature of 29.31 °C and a CaCO₃ concentration of 62.67 g L^?1, which resulted in a maximum lactic acid concentration of 98.51 g L^?1 (88.75% yield). An increase in inoculum size would be appropriate for accelerating the depletion of initial soluble carbohydrate to enhance the efficiency of α‐amylase in dining‐hall food waste fermentation. CONCLUSION: A suitable regression model for lactic acid production was developed based on the experimental results. Dining‐hall food waste was found to be a good substrate for lactic acid fermentation with high product yield and without nutrient supplementation. Copyright © 2008 Society of Chemical Industry     

Are Samples in Randomized Controlled Trials of Psychotherapy Representative of Community Outpatients? A New Methodology and Initial Findings.

To determine the extent to which published randomized controlled trials (RCTs) of psychotherapy can be generalized to a sample of community outpatients, the authors used a method of matching information obtained from outpatient charts to inclusion and exclusion criteria from published RCT studies. They found that 80% of the patients in their sample who had diagnoses represented in the RCT literature were judged eligible for at least 1 published RCT; however, 58% of the patients had primary diagnoses such as adjustment disorder or dysthymia, which were not represented in the existing psychotherapy outcome literature. The most common reasons that patients in their sample did not match with published RCTs for psychotherapy are listed, and the implications of these findings for research and practice are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Development of intelligent multisensor surveillance systems with agents

Intelligent multisensor surveillance systems consist of several types of sensors, which are installed on fixed and mobile devices. These components provide a huge quantity of information that has to be contrasted, correlated and integrated in order to recognize and react on special situations. These systems work in highly dynamic environments, with severe security and robustness requirements. All these characteristics imply the need for distributed solutions. In these solutions, scattered components can decide and act with some degree of autonomy (for instance, if they become isolated), or cooperate and coordinate for a complete tracking of special situations. In order to cope with these requirements and to better structure the solution, we have decided to design surveillance system control as a multiagent system. This is done by applying an agent-orientated methodology, which is assessed with concrete scenarios.