Assessing Level of Ubiquitous Computing Services for Ubiquitous Business Design

We are entering into a new era of enterprise computing that is characterized by an emphasis on broadband convergence, knowledge sharing, and calm services. Some people refer to this as the "ubiquitous network" business model because its focus is on a high degree of connectivity between a company and its customers, suppliers, and channel partners. Moreover, immediate access to ideas, goods, and services will be of greater value than the traditional model of permanent and ponderous possession. This paper illustrates how ubiquitous computing technology can be combined with legacy computer-based information systems, along with thoughts on relevant issues of ubiquitous commerce. We also propose a model for how to assess levels of ubiquitous computing services.     

Effect of polyethylene glycol on electrochemically deposited trivalent chromium layers

The structural characteristics of the trivalent chromium deposits and their interfacial behavior in the plating solution with and without polyethylene glycol molecules were observed by using various electrochemical methods such as cyclic voltammetry, open circuit potential transition, electrochemical impedance spectroscopy, scanning electron microscopy and X-ray photoelectron spectrometry. It is shown that the polyethylene glycol molecules make the reductive current density lower in the trivalent chromium plating system and promote a hydrogen evolution reaction through their adsorption on the electrode surface. And the trivalent chromium layer formed from the polyethylene glycol-containing solution has somewhat higher density of cracks on its surface and results in a lower film resistance, lower polarization resistance, and higher capacitance in a corrosive atmosphere. It is also revealed that the formation of chromium carbide layer is facilitated in the presence of polyethylene glycol, which means easier electrochemical codeposition of chromium and carbon, not single chromium deposition.     

EFFECT OF THERMAL PROCESSING ON THE PHENOLIC ASSOCIATED HEALTH-RELEVANT FUNCTIONALITY OF SELECTED LEGUME SPROUTS AND SEEDLINGS

The effect of thermal processing on modification of phenolics-linked functionality of the sprout and seedling extracts of select legumes was investigated. Health-relevant functionality for type 2 diabetes-related α-amylase and α-glucosidase inhibition, hypertension-related angiotensin-converting enzyme 1 (ACE 1) inhibition and ulcer-related Helicobacter pylori inhibition was investigated. Thermal processing via autoclaving resulted in tissue browning, leading to higher total phenolic content and free radical scavenging-linked antioxidant activity. Thermal processing also improved the type 2 diabetes-related functionality. Fenugreek had the highest α-amylase and α-glucosidase inhibitory activity, followed by soybean, fava bean and mung bean. The H. pylori inhibitory activity of all extracts improved substantially after thermal processing with direct correlation to phenolic content and related antioxidant activity. The ACE 1 inhibitory activity and levo-dihydroxy phenylalanine content of most extracts declined with thermal processing.

PRACTICAL APPLICATIONS

Thermal processing by autoclaving improved the total phenolic content and antioxidant activity in fava bean, mung bean, fenugreek, and soybean sprouts and seedlings. It improved diabetes-related α-amylase and α-glucosidase inhibitory activities and ulcer-related Helicobacter pylori inhibitory activity. It reduced the cognitive function-related levo-dihydroxy phenylalanine content and hypertension-related angiotensin-converting enzyme 1 inhibitory activity. Therefore, diet designs for chronic disease management will have to consider thermal processing-linked modification of bioactive ingredient profiles.     

EVALUATION OF RED CURRANTS (RIBES RUBRUM L.), BLACK CURRANTS (RIBES NIGRUM L.), RED AND GREEN GOOSEBERRIES (RIBES UVA-CRISPA) FOR POTENTIAL MANAGEMENT OF TYPE 2 DIABETES AND HYPERTENSION USING IN VITRO MODELS

Red currants (Ribes rubrum L.), black currants (Ribes nigrum L.), red and green gooseberries (Ribes uva-crispa) were evaluated for the total phenolics, antioxidant capacity based on 2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay and functionality such as in vitro inhibition of α-amylase, α-glucosidase and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension. The total phenolics content ranged from 3.2 (green gooseberries) to 13.5 (black currants) mg/g fruit fresh weight. No correlation was found between total phenolics and antioxidant activity. The major phenolic compounds were quercetin derivatives (black currants and green gooseberries) and chlorogenic acid (red currants and red gooseberries). Red currants had the highest α-glucosidase, α-amylase and ACE inhibitory activities. Therefore red currants could be good dietary sources with potential antidiabetes and antihypertension functionality to compliment overall dietary management of early stages of type 2 diabetes.     

Influence of tool plunge depth and welding distance on friction stir lap welding of AA5454-O aluminum alloy plates with different thicknesses

AA5454-O aluminum alloy plates with thicknesses of 1.4 and 1.0 mm were friction-stir-lap-welded (FSLWed).The influences of the tool plunge depth and welding distance on surface appearance,macrostructure and mechanical properties of the FSLWed plates were experimentally investigated.The tensile shear load of the FSLWed plates was compared with that of the adhesive-bonded plates.Defect-free FSLWed zones were successfully obtained in all the tool plunge depths and the welding distances.The FSLWed zones exhibited the relatively smooth surface morphologies.Under all the FSLWed conditions,the FSLWed zone exhibited higher average hardness than the base metal.In addition,the upper plate exhibited a higher average hardness than the lower plate,although there was no special tendency in spite of the change in the tool plunge depth and the welding distance.The maximum tensile shear load of the FSLWed plates was much higher than that of the adhesive-bonded aluminum alloy plate.Especially,under the FSLW condition of the plunge depth of 1.8 mm and the welding distance of 40 mm,the tensile shear load of the FSLWed plate reached a level about 41% greater than that of the adhesive-bonded aluminum alloy plate.In addition,the maximum tensile shear load of the FSLWed plate was increased with the increase of the welding distance.     

Distribution of electric field for carbon nanotube assembly: Experiments (II)

The distribution effect of electric field on the alignment and attachment of carbon nanotubes (CNTs) were investigated. The experimental results were compared with the simulation results according to three different shaped electrodes. In previous simulation, the round shaped electrodes were expected to be more effective for aligning and attaching a single CNT between two electrodes than conical or rectangular shaped electrodes. To verify the simulation results, three different shaped electrodes were introduced and a single multi-walled carbon nanotube (MWNT) was attached. The optimal conditions for aligning and attaching MWNTs such as the frequency, applied voltage and concentration of MWNTs solution were investigated. Through repeated experiments, frequency of 100 kHz-10 MHz, applied voltage of 0.3-1.3 Vrms/μm, concentration of 5 μg/mL in MWNTs solution were obtained as a possible condition range to attach MWNTs. Under these conditions, the yield of MWNTs attachment between two electrodes was up to 70%. In previous simulation, furthermore, it was verified that the size of the stable or quasi-stable region made CNTs aligned and attached on different shaped electrodes from the comparison of the experimental and simulation results. Most single MWNT attachment was accomplished on the round shaped electrodes.     

VOLATILE FATTY ACID SENSITIVITY OF VEILLONELLA CF3 FROM A CONTINUOUS-FLOW PROBIOTIC CULTURE

Veillonella CF3 which was isolated from chicken cecum as part of an anti- Salmonella competitive exclusion culture and produces significant amounts of propionic acid was used to examine growth and survival response to short-chain volatile fatty acids. Growth rate of Veillonella CF3 was significantly (p < 0.05) decreased by exposure to propionate and butyrate (20–150 mM), while increased by addition of acetate (20–60 mM) during cultivation in anaerobic Viande Levure broth at pH 7.0. As determined by percent survivors of Veillonella CF3 in the presence of acetate, propionate or butyrate at pH 5.0, butyrate was highest in bactericidal activity, while acetate was least. Survival patterns during incubation at pH 5.0 with propionate, which seems to exert major antibacterial activity in the cecum, showed that Veillonella CF3 could multiply and survive during prolonged incubation with propionate lower than 100 mM following an initial decrease in viable cells. However, no viable cells were recovered after six days at concentrations higher than 200 mM. The results indicate that this probiotic Veillonella CF3 strain may possess adaptive mechanisms for survival against high concentrations of propionate, which are initially bacteriostatic to the Veillonella strain .     

ANTI-AMYLASE, ANTI-GLUCOSIDASE AND ANTI-ANGIOTENSIN I-CONVERTING ENZYME POTENTIAL OF SELECTED FOODS

α‐Amylase and α‐glucosidase have been targeted as potential avenues for modulation of postprandial hyperglycemia through mild inhibition of the enzymatic breakdown of complex carbohydrates to decrease meal‐derived glucose absorption. Water‐soluble extracts with optimized phenolic content of selected American and Asian foods were investigated for inhibitory activity against α‐amylase and α‐glucosidase, as well as angiotensin I‐converting enzyme (ACE), which has been linked to hyperglycemia‐associated hypertension. Porcine pancreatic α‐amylase (PPA) was allowed to react with each phenolic‐optimized food extract, and the derivatized enzyme–phytochemical mixtures obtained were characterized for residual amylase activity. The α‐glucosidase and ACE activities were determined in the presence of each phenolic‐optimized food extract. The amylase activity was inhibited more than the glucosidase activity in the presence of these phytochemical extracts, and more so by Asian foods than by American foods. The Asian spice ginger was found to possess strong ACE inhibitory activity in addition to significant anti‐amylase activity. The α‐amylase enzyme inhibition was positively associated with extract antioxidant activity and negatively with extract protein content. The significance of food‐grade, plant‐based amylase inhibitors for modulation of carbohydrate breakdown and control of glycemic index of foods in the context of preventing hyperglycemia and diabetes mellitus complications in the long term and ACE inhibitors for modulation of associated hypertension is hypothesized and discussed.     

Reduction of Salmonella Contamination on Chicken Egg Shells by a Peroxidase-Catalyzed Sanitizer

A peroxidase-catalyzed compound (PCC) sanitizer was tested to determine its bactericidal activity on Salmonella typhimurium and Salmonella enteritidis inoculated on egg shell surfaces. Eggs with no treatment were compared to those immersed in either deionized distilled water, PCC or 200 ppm chlorine-treated water for 1, 3 or 5 min. Eggs immersed in PCC or chlorinated water solutions had lower (P < 0.05) S. typhimurium and S. enteritidis populations than those not exposed to treatments. No differences were detected among PCC and chlorine treatments except the S. typhimurium populations from PCC dipped eggs were significantly higher than those from eggs dipped in the chlorinated water for 1 min. Results indicate that PCC has potential as an effective shell egg sanitizer.     

COMPARISON OF A PEROXIDASE-CATALYZED SANITIZER WITH OTHER EGG SANITIZERS USING A LABORATORY-SCALE SPRAYER

Microbial and foodborne pathogen contamination of eggs continues to represent an important public health concern. The goal of this study was to compare the efficacy of spraying shell eggs with PCC (peroxidase-catalyzed compound, Enzodine ^TM, Symbollon Corporation, Sudbury, MA) with that of other sanitizers in the reduction of surface microbial contamination using a laboratory-scale sprayer apparatus. Treatments were distilled-deionized water, PCC, chlorine (200 ppm), and quaternary ammonium (QA). Each egg was sprayed with 150 mL of the treatment over a 1 min period while being rotated at approximately 150 revolutions per min. Enumeration of aerobic plate populations indicated that all treatments (distilled-deionized water, chlorine, PCC, and QA) significantly reduced the viable aerobic bacterial populations and Salmonella typhimurium when compared to the nonsprayed dry egg control. Spraying eggs with PCC resulted in a 6 logarithmic reduction in viable S. typhimurium populations on egg shell surfaces. Unlike results found with aerobic bacterial populations, PCC was not as effective in reducing levels of S. typhimurium to the extent of the chlorine and QA treatments (greater than 6 logarithmic reduction) but greater than 3 logarithmic reduction was observed with PCC as compared to distilled-deionized water. This study suggests that PCC may be a viable alternative to chlorine and QA in the reduction of bacterial populations on shell egg surfaces and can be applied as a spray on egg shell surfaces.