DanNet: the challenge of compiling a wordnet for Danish by reusing a monolingual dictionary

This paper is a contribution to the discussion on compiling computational lexical resources from conventional dictionaries. It describes the theoretical as well as practical problems that are encountered when reusing a conventional dictionary for compiling a lexical-semantic resource in terms of a wordnet. More specifically, it describes the methodological issues of compiling a wordnet for Danish, DanNet, from a monolingual basis, and not—as is often seen—by applying the translational expansion method with Princeton WordNet as the English source. Thus, we apply as our basis a large, corpus-based printed dictionary of modern Danish. Using this approach, we discuss the issues of readjusting inconsistent and/or underspecified hyponymy hierarchies taken from the conventional dictionary, sense distinctions as opposed to the synonym sets of wordnets, generating semantic wordnet relations on the basis of sense definitions, and finally, supplementing missing or implicit information.     

The influence of electrolyte reduction potential on weld corrosion

Electrochemical potentiodynamic sweeps and galvanic studies are performed to determine conditions that will initiate localized corrosion in welded areas. The reduction potential and pH in the electrolyte seemed to be essential with respect to where corrosion attacks occur in a welded area of carbon steel. The interpretation of the polarization diagrams for the different parts of the weld showed that they actually had different anodic Tafel slopes and this interpretation could be used to make predictions concerning preferential corrosion behavior. A variance of brine composition causes a change of attacked areas in a weld.     

Inhibitive Behaviour of Zinc Gluconate on Aluminium Alloy in 3.5 % Nacl Solution

The present work investigates corrosion behaviour of aluminium alloy in 3.5 % sodium chloride medium at 28 °C in the absence and presence of 0.5, 1.0, 1.5 and 2.0 % g/v concentrations of zinc gluconate using gravimetric and electrochemical techniques. The aluminium alloy was cut to corrosion coupons, and immersed into 3.5 % sodium chloride solution containing different inhibitor concentrations (0.5, 1.0, 1.5 and 2.0 % g/v) within a period of twenty-eight days. The surface morphology of the metal was examined by high resolution scanning electron microscopy equipped with energy dispersive spectroscopy (HR-SEM/EDS). From the results, it was found that the adsorption of zinc gluconate reduced aluminium alloy corrosion in the sodium chloride medium. Experimental results also showed that inhibition efficiency increased with an increase in zinc gluconate concentration. Furthermore, potentiodynamic polarization results revealed decrease in corrosion rates (CR), corrosion current densities (Icorr), and increasing corrosion resistance (Rp) in the presence of zinc gluconate in 3.5 % NaCl solution. Tafel polarization analyses indicated that zinc gluconate is a mixed type inhibitor. The adsorption of zinc gluconate on the aluminium alloy surface followed Langmuir adsorption isotherm.     

Effect of cassava varieties on the sorption isotherm of tapioca grits

Cassava (Manihot esculenta Cranzt) deteriorates rapidly. Hence it is processed into various products within 2 to 3 days after harvesting. For this work, tapioca was produced from three different varieties of cassava. They are Odongbo, Okoiyawo and TMS30572. The sorption isotherm for the tapioca grits from three different varieties of cassava at temperatures 25, 32 and 45 °C were determined experimentally and modelled using five different models. Using analysis of variance at 0.01 level, it was shown that the experimental sorption isotherms of the tapioca from the various cassava varieties are not significantly different from each other. However, the Guggenheim (1966) , Anderson (1946) & de Boer (1953) (GAB) model gave the best fit for sorption isotherm of tapioca from either the Odongbo or Okoiyawo varieties, while the exponential model was the best for that from TMS30572 variety.     

Carbonation of calcium-containing mineral and industrial by-products

The use of carbon dioxide (CO₂) and calcium-containing by-products from industrial activities is receiving increasing interest as a route to valuable carbonate materials while reducing CO₂ emissions and saving natural resources. In this work, wet-chemical experimental data was assessed, which involved the carbonation of three types of materials in aqueous solutions, namely, 1) wollastonite, a calcium silicate mineral, 2) steelmaking slag, a by-product of steel production, and 3) paper bottom ash (PBA) from waste paper incineration. Aims were to achieve either a high carbonation degree and/or a pure carbonate product with potential commercial value. Producing a pure precipitated calcium carbonate (PCC) material that may find use in paper industry products puts strong requirements on purity and brightness. The parameters investigated were particle size, CO₂ pressure, temperature, solid/liquid ratio, and the use of additives that affect the solubilities of CO₂ and/or calcium carbonate. Temperatures and pressures were varied up to 180°C and 4 MPa. Data obtained with the wollastinite mineral allowed for a comparison between natural resources and the industrial by-product materials, the latter typically being more reactive. With respect to temperature and pressure trends reported by others were largely confirmed, with temperatures above 150°C introducing thermodynamic limitations depending on CO₂ pressure. The influence of additives showed some promise, although costs may make recycling and reuse of additives a necessity for a large-scale process. When using steelmaking slag, magnetic separation may remove some iron-containing material from the process (although this is far from perfect), while the addition of bicarbonate supported the removal of phosphorous, aside from improving calcium extraction. The experiments with paper bottom ash (PBA) gave new data, showing that its reactivity resembles that of steelmaking slag, while its composition results in relatively pure carbonate product. Also, with PBA no additives were needed to achieve this.     

Physicochemical characteristics of weaning food formulated from different blends of cereal and soybean

 The physicochemical characteristics of porridges of adult and infant weaning food prepared from fermented blends of cereals and soybean are reported in this study. The pH of the formulated flour blends was less than 5.0 within 12 h of fermentation with F15B and F410B, attaining a pH of 3.4. Titratable acidity, which was not detected in unfermented samples, increased as the fermentation progressed. An increase in the gross energy content was noted with F25B, yielding a value of 439.0 kcal/100 g. All the fermented flour blends reconstituted well in boiling water and the water-holding capacity also increased. There was a slight difference in the bulk densities of the loose and packed flour. The index of gelatinization of unfermented formulated flour ranged from 82 (B. U.) in F15A to 334 (B. U.) in F310A. However, there was an increase in the values of the index of gelatinization of the blends at the end of the fermentation. All the blends had relatively low viscosities except F310B. Based on the parameters considered in this study, F15B is recommended as a potential infant and adult food. Received: 10 June 1996 / Revised version: 17 September 1997     

α-Amylases in raw and fermented African oil bean seeds (Pentaclethra macrophylla benth)

The !-amylases of raw and fermented seeds of African oil bean (Pentaclethra macrophylla Benth) were isolated, partially purified (tenfold) and subjected to different thermal and pH conditions. The specific activities of the purified enzyme from raw and fermented seeds were 0.037 ml^-1 min^-1 and 0.88 ml^-1 min^-1 respectively. The !-amylase from fermented seeds was more thermostable with optimum activity at 70 °C, compared to the optimum temperature of 60 °C obtained for the raw seed enzyme. The assayed !-amylases were stable over a wide range of pH (3.0-7.0), with optimum activity found at pH 6.0 and pH 5.0 for raw and fermented seeds respectively. The results show that the !-amylase of Pentaclethra macrophylla complements the microbial amylases in the mainly bacterial fermentation of African oil bean seeds to 'ugba', a highly nutritious food condiment. While the !-amylase in the raw seeds was basically the plant enzyme, that isolated from the fermented seeds was a combination of plant and microbial !-amylases.     

Effect of bacterial galactosidase treatment on the nutritional status of soybean seeds and its milk derivative

Four field strains of Lactobacillus plantarum (LS 4, 19, 21, 133) obtained from fufu (a semi-solid product obtained by boiling fermented cassava - Manihot esculenta Crantz) and a type strain DSM 2017 were grown on different carbon sources to induce galactosidase production. LS 21 produced the highest concentration of α- and β-galactosidase with 0.28 μmol/1 and 0.28 μmol/1 respectively on lactose and galactose. Milk obtained from soybean seeds treated with the enzyme mixture for 24 h showed a 99, 98 and 96% reduction respectively in the raffinose, stachyose and sucrose content when compared with the dry soybean seed. Glucose and galactose which were not detected in the dry seeds became readily available after soaking in both enzyme mixture and distilled water. Although there was reduction in the nutritional composition of both milk samples, reduction of phytic acid and trypsin inhibitor is beneficial to the consumers. The result of the sensory evaluation showed that the milk prepared from enzyme-treated soybean seeds was rated better in terms of flavour, texture, appearance and palatability.     

Enzyme studies during the production of agadagidi Part 2. Invertase activities

Invertase activities were assayed during fermentation period. The plantain chips, agadagidi samples, and associated microbes demonstrated invertase activities except the bacteria species. External factors such as pH and temperature of incubation affected activity of the enzyme.