Model-Based Detection of Heart Rate Turbulence Using Mean Shape Information

A generalized likelihood ratio test (GLRT) statistic is proposed for detection of heart rate turbulence (HRT), where a set of Karhunen–LoÈve basis functions models HRT. The detector structure is based on the extended integral pulse frequency modulation model that accounts for the presence of ectopic beats and HRT. This new test statistic takes a priori information regarding HRT shape into account, whereas our previously presented GLRT detector relied solely on the energy contained in the signal subspace. The spectral relationship between heart rate variability (HRV) and HRT is investigated for the purpose of modeling HRV “noise” present during the turbulence period, the results suggesting that the white noise assumption is feasible to pursue. The performance was studied for both simulated and real data, leading to results which show that the new GLRT detector is superior to the original one as well as to the commonly used parameter turbulence slope (TS) on both types of data. Averaging ten ventricular ectopic beats, the estimated detection probability of the new detector, the previous detector, and TS were found to be 0.83, 0.35, and 0.41, respectively, when the false alarm probability was held fixed at 0.1.      

Surface copper enrichment by reduction of copper chromite catalyst employed for carbon monoxide oxidation

The effect of prereduction on CO oxidation activity of unsupported copper-chromite oxide catalysts was examined. Results were found to be in good agreement with two mechanisms for a surface copper enrichment due to CO prereduction which produced an activity increase in the copper-chromite catalyst.     

Ultrasonic Dispersion of Ceramic Powders

Ultrasonication is very effective in dispersing alumina and barium titanate slurries. When optimum conditions are used, very short durations (2 to 3 min) are enough to achieve well-dispersed, stable suspensions.     

Signals and Noise in Evoked Brain Potentials

Event-related brain potentials measured with scalp electrodes are always corrupted by unrelated electrical discharges occurring in the brain. These unrelated electrical discharges, generally referred to as noise, have temporal and spectral characteristics similar to evoked potential waveforms, and they greatly increase the difficulty of detecting and estimating the parameters of the evoked potential waveforms themselves. This problem has been analyzed by computing the probability distributions for measured amplitudes and latencies of ERP components measured in the presence of the ongoing EEG. The analytical results have been verified over a wide range of signal-to-noise ratios by computer simulation. Comparisons of theoretical results to measured data indicate that the latency variations found experimentally greatly exceed what would be expected if they were due only to additive noise. It may be concluded, therefore, that the single ERP is not a signal whose components are deterministically related to the stimulus, but is made up of components that shift significantly in both amplitude and latency from one stimulus application to the next. Using the expressions developed in the paper, it is possible to separate the contributions to the variance due to interference from the ongoing EEG and that inherent in the ERP.     

Studies on the role and mode of operation of the very-lysine-rich histones in eukaryote chromatin. Nuclear-magnetic-resonance studies on nucleoprotein and histone phi 1-DNA complexes from marine invertebrate sperm

Proton magnetic resonance and other measurements have been carried out in order to study the behaviour of the lysine-rich histones phi 1 in the sperm chromatin of certain marine invertebrates. Well defined particles (12 S) have been obtained from this chromatin by nuclease treatment. Chromatin solubility as a function of ionic strength shows a relaxation at salt concentrations higher than in the case of calf thymus nucleoprotein. Nuclear magnetic resonance (NMR) studies show that the release of histone from DNA occurs both in chromatin and in the reconstituted complexes at practically the same ionic strength as solubility relaxation. The higher the arginine content of a given phi 1, the higher the ionic strength at which both effects take place. The NMR results demonstrate that arginine residues are bound more strongly than lysine residues. The data overall show that phi 1 histones play a role in the contraction mechanism of sperm chromatin similar to that of H 1 histone in calf thymus chromatin. The highly contracted state of sperm chromatin is directly related to the increased arginine content of the phi 1 histone.     

Characteristics of Convective Drying of Pepino Fruit (Solanum muricatum Ait.): Application of Weibull Distribution

The aim of this research was to study the behaviour of the drying kinetics of pepino fruit (Solanum muricatum Ait.) at five temperatures (50, 60, 70, 80 and 90 °C). In addition, desorption isotherms were determined at 20, 40 and 60 °C over a water activity range from 0.10 to 0.90. The Guggenheim, Anderson and de Boer model was suitable to depict the desorption data. A monolayer moisture content from 0.10 to 0.14 g water g⁻¹ d.m. was reported. The equations of Newton, Henderson–Pabis, Modified Page, Wang–Singh, Modified Henderson–Pabis, Logarithmic as well as standardised Weibull were tested for modelling drying kinetics. Besides, Fick’s second law model was used to calculate the water diffusion coefficient which increased with temperature from 2.55 to 7.29 × 10⁻¹⁰ m² s⁻¹, with estimated activation energy of 27.11 kJ mol⁻¹. The goodness of fit of the models was evaluated using sum squared error and chi-square statistical tests. The comparison of the experimental moisture values with respect to the calculated values showed that the standardised Weibull model presented the best goodness of fit, showing that this equation is very accurate for simulating drying kinetics for further optimisation of drying times.     

Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

BACKGROUND: Cooking time decreases when beans are soaked first. However, the molecular basis of this decrease remains unclear. To determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. Two cultivars and one breeding line were studied. RESULTS: Soaking increased the activity of the cell wall enzymes rhamnogalacturonase, galactanase and polygalacturonase. Their activity in the cell wall was detected as changes in chemical composition of pectic polysaccharides. Rhamnose content decreased but galactose and uronic acid contents increased in the polysaccharides of soaked beans. A decrease in the average molecular weight of the pectin fraction was induced during soaking. The decrease in rhamnose and the polygalacturonase activity were associated (r = 0.933, P = 0.01, and r = 0.725, P = 0.01, respectively) with shorter cooking time after soaking. CONCLUSION: Pectic cell wall enzymes are responsible for the changes in rhamnogalacturonan I and polygalacturonan induced during soaking and constitute the biochemical factors that give bean cell walls new polysaccharide arrangements. Rhamnogalacturonan I is dispersed throughout the entire cell wall and interacts with cellulose and hemicellulose fibres, resulting in a higher rate of pectic polysaccharide thermosolubility and, therefore, a shorter cooking time. Copyright © 2011 Society of Chemical Industry     

Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice

The objectives of this study were to compare the effectiveness of various washing treatments for reducing Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes populations on orange surfaces and to measure the effect of some of these treatments in preventing the transfer of pathogens during juice extraction. Orange surfaces inoculated with L. monocytogenes or a mixture of E. coli O157:H7 and Salmonella Typhimurium were washed by water spray and then sprayed with or dipped in water at 80°C for 1 min, 70% ethanol for 15, 30, or 45 s or 1, 2, or 4 min, 2 or 4% lactic acid solution at 55°C for 15, 30, or 45 s or 1, 2, or 4 min, or 200 mg/liter hypochlorite at pH 6.5 or 10 for 15 s. The surviving populations of these pathogens on the oranges were enumerated after each treatment. In a further stage, the ability of these pathogens to be transferred to the juice during extraction was tested. Juice was obtained from inoculated oranges that were subjected to selected treatments using chlorine, lactic acid, ethanol, and hot water as described above, and then bacterial counts in orange juice were determined. The application of these treatments reduced the populations of pathogens on orange surfaces by 1.9 to >4.9 log, 1.9 to >4.6 log, and 1.4 to 3.1 log cycles for E. coli O157:H7, Salmonella Typhimurium, and L. monocytogenes, respectively. The treatments using hot water or lactic acid showed greater reductions than other treatments. The time, antimicrobial concentration, and form of application affected the bacterial reduction. All treatments resulted in undetectable counts in the juice. Nevertheless, pathogens were recovered by the enrichment-plating method. Treatment of oranges before juice extraction may reduce the risk associated with consuming orange juice.     

Tools to maintain postharvest fruit and vegetable quality through the inhibition of ethylene action: a review

Ethylene is a plant hormone controlling a wide range of physiological processes in plants. During postharvest storage of fruit and vegetables ethylene can induce negative effects including senescence, over-ripening, accelerated quality loss, increased fruit pathogen susceptibility, and physiological disorders, among others. Apart from the endogenous ethylene production by plant tissues, external sources of ethylene (e.g. engine exhausts, pollutants, plant, and fungi metabolism) occur along the food chain, in packages, storage chambers, during transportation, and in domestic refrigerators. Thus, it is a great goal in postharvest to avoid ethylene action. This review focuses on tools which may be used to inhibit ethylene biosynthesis/action or to remove ethylene surrounding commodities in order to avoid its detrimental effects on fruit and vegetable quality. As inhibitors of ethylene biosynthesis and action, good results have been found with polyamines and 1-methylcyclopropene (1-MCP) in terms of maintenance of fruit and vegetable quality and extension of postharvest shelf-life. As ethylene scavengers, the best results can be achieved by adsorbers combined with catalysts, either chemical or biological (biofilters).     

Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system

Preference ranking tests for juiciness and overall liking of dry cured loins from Iberian pigs with different genetic backgrounds (pure Iberian or crossbred Iberian×Duroc pigs), reared under different productive systems (outdoors on acorns and grass or indoors with mixed diets) and with different intramuscular fat (IMF) content, were conducted. IMF showed a positive influence on preference for juiciness and liking in subjects over 25 years of age, while younger consumers showed a similar trend for juiciness but not for preference. Loins from pure Iberian pigs showed significantly better ranking for juiciness and overall liking than those from crossbred pigs, even when the IMF content was similar. Dry cured loins from pigs reared outdoors and fed on acorns and pasture were ranked significantly better than those from animals fed indoors on concentrates, even though the mixed diets used were enriched in monounsaturated fatty acids and vitamin E in order to obtain meat with similar features to that of pigs reared outdoors, and despite very similar IMF contents. In conclusion, dry cured loins with high IMF content, from pure Iberian pigs and reared outdoors on acorns and grass attain the highest consumer preference.