A graph-based approach for rule integrity and maintainability in expert system maintenance

Just as conventional software systems have maintenance costs far exceeding development costs, so too do rule-based expert systems. They are frequently developed by an incremental and iterative method, where knowledge and decision rules are extracted and added to the system in a piecemeal manner throughout system evolution. Thus, ensuring the correctness and consistency of the rule base (RB) becomes an important, though challenging task. However, most research work in expert systems has focused on building and validating rule bases, leaving the maintenance issue unexplored. We propose a graph-based approach, called the object classification model (OCM), as a methodology for RB maintenance. An experiment was conducted to compare the OCM with traditional RB maintenance methods. The results show that the OCM helps knowledge engineers retain rule-base integrity and, thus, increase rule-base maintainability.     

Isolation and Characterization of Two Types of Xyloglucanases from a Phytopathogenic Fungus,Verticillium dahliae

Xyloglucan is a major hemicellulosic component in plant cell walls. Phytopathogenic fungi secrete cell wall-degrading enzymes on their infection to hosts, while the nature of the cell wall-lytic enzymes of such fungi are yet to be fully understood. Verticillium dahliae is a soil-borne fungus that causes vascular wilt diseases in a variety of commercially important crops worldwide. We purified two types of xyloglucanases, XEG12A and XEG74B, from the culture of naturally isolated Verticillium dahliae strain 2148. XEG12A showed a molecular size of 23 kDa with its maximal activity at pH 7.5. XEG12A specifically hydrolyzed xyloglucan with no activity on other β-glucans. XEG74B had a molecular size of 110 kDa with its optimum pH at 6.0. XEG74B primarily hydrolyzed xyloglucan, with a slight activity on β-1,3-1,4-glucan. Analysis of hydrolytic products of xyloglucanooligasaccharide (XXXGXXXG) by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) revealed that the both enzymes cleaved β-1,4-glucosidic linkage at the position of unbranched chain, while XEG74B showed a little fluctuation with the cleavage site. Both enzymes did not hydrolyzed xyloglucanoheptasaccharide (XXXG) at all. N-Terminal and internal amino acid sequencing of the enzymes revealed that XEG12A and XEG74B belonged to Glycoside Hydrolase (GH) Families 12 and 74, respectively. Based on these results we concluded that V. dahliae XEG12A and XEG74B were xyloglucan-specific endo-β-1,4-glucanases (EC 3.2.1.151).     

An approach to the formal analysis of license interoperability

With recent advances in information and telecommunications technologies, a large range of digital content is distributed over the Internet. Whereas diverse licenses are provided to protect the content legally and have the advantage of offering authors many choices, the obstruction of smooth content distribution may occur if the relationships between licenses are not revealed because of differences between the restrictions imposed by each license. To activate digital content distribution, license interoperability must be revealed. In this paper, we propose a framework for formally examining license interoperability by using many-sorted first-order logic. We formalize five actual licenses and examine their interoperability to prove the effectiveness of our proposed framework. The results show that the framework reveals the relationships between licenses.     

Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers

Synthetic emulsifiers in food industries are being replaced with a customer-friendly food ingredient that is derived from biomass using sustainable green technologies. After hydrothermal liquefaction treatment, raw bagasse (21%), pith (26%), and rind portions (25%) were obtained with reduced ash contents. As aqueous extracts, with oligosaccharides and lignin residues, it was used in the preparation of oil-in-water emulsions with 5% soybean oil. Results showed that the emulsions stabilised the oil droplets with particle size between 11 and 17 µm by steric repulsion with raw bagasse-stabilised emulsion showing a better stability at 25 °C (31 days). It was demonstrated that raw bagasse extracts, without alteration, maybe a potential unconventional source for food-grade emulsifiers by integrating a versatile thermochemical conversion of waste without the use of chemicals.     

Thermal and mechanical properties of bio-based polymer networks by thiol-ene photopolymerizations of gallic acid and pyrogallol derivatives

Allylated pyrogallol (A3PG) and acrylated pyrogallol (Ac3PG) as bio-based trienes, and allylated gallic acid (A4GA) and acrylated allyl gallate (Ac3A1GA) as bio-based tetraenes were synthesized from pyrogallol and gallic acid, respectively. Thiol-ene photopolymerizations of the bio-based polyenes and a pentaerythritol-based primary tetrathiol (pS4P) at the allyl/SH ratio of 1/1 produced photo-cured resins (A3PG-pS4P, Ac3PG-pS4P, A4GA-pS4P and Ac3A1GA-pS4P). The FT-IR spectral analysis revealed that thiol-ene reactions of thiol/allyl and thiol/acryloyl groups smoothly proceeded. Gel fractions of acryl-based cured resins were a little higher than those of allyl-based cured resins. The swelling test and dynamic mechanical analysis revealed that GA- and acryl-based cured resins exhibited higher crosslinking densities than PG- and allyl-based cured resins, respectively. A higher order of tan δ peak temperature was Ac3PG-pS4P (48.3 ° C) > Ac3A1GA-pS4P (24.1 ° C) > A4GA-pS4P (22.1 ° C) > A3PG-pS4P (?7.8 ° C). Ac3PG-pS4P displayed the highest 5 % weight loss temperature, tensile strength and tensile modulus among all of the cured resins.     

Effect of viscosities of dispersed and continuous phases in microchannel oil-in-water emulsification

Although many aspects of microchannel emulsification have been covered in literature, one major uncharted area is the effect of viscosity of both phases on droplet size in the stable droplet generation regime. It is expected that for droplet formation to take place, the inflow of the continuous phase should be sufficiently fast compared to the outflow of the liquid that is forming the droplet. The ratio of the viscosities was therefore varied by using a range of continuous and dispersed phases, both experimentally and computationally. At high viscosity ratio (η _d/η _c), the droplet size is constant; the inflow of the continuous phase is fast compared to the outflow of the dispersed phase. At lower ratios, the droplet diameter increases, until a viscosity ratio is reached at which droplet formation is no longer possible (the minimal ratio). This was confirmed and elucidated through CFD simulations. The limiting value is shown to be a function of the microchannel design, and this should be adapted to the viscosity of the two fluids that need to be emulsified.     

Azimuthal wave number control of oscillatory thermocapillary convection in a liquid bridge

Thermocapillary convection in a half‐zone liquid bridge of high Prandtl number fluid is widely known to exhibit a three‐dimensional oscillatory flow after the onset of oscillation. The oscillatory flow presents ‘standing’ and ‘traveling’ flows depending upon the temperature difference between the top and bottom rods. In the oscillatory state, the flow shows a modal structure with an azimuthal wave number that depends on the aspect ratio of the liquid bridge and the intensity of the thermocapillarity expressed by the Marangoni number. The present study attempted to control the azimuthal wave number by heating the free surface locally with a prescribed frequency and intensity. The flow in the liquid bridge exhibited different modal structures depending on the heating conditions and a relationship between the frequency and the modal structure was obtained. © 2005 Wiley Periodicals, Inc. Heat Trans Asian Res, 34(7): 460–469, 2005; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.20086