In situ injection of THF to trigger gas hydrate crystallization: Application to the evaluation of a kinetic hydrate promoter

This paper investigates an original method to efficiently trigger gas hydrate crystallization. This method consists of an in situ injection of a small amount of THF into an aqueous phase in contact with a gas-hydrate-former phase at pressure and temperature conditions inside the hydrate metastable zone. In the presence of a CO₂–CH₄ gas mixture, our results show that the THF injection induces immediate crystallization of a first hydrate containing THF. This triggers the formation of the CO₂–CH₄ binary hydrate as proven by the pressure and temperature reached at equilibrium. This experimental method, which “cancels out” the stochasticity of the hydrate crystallization, was used to evaluate the effect of the anionic surfactant SDS at different concentrations, on the formation kinetics of the CO₂–CH₄ hydrate. The results are discussed and compared with those published in a recent article (Ricaurte et al., 2013), where THF was not injected but present in the aqueous phase from the beginning and at much higher concentrations.     

Virulence-resistance plasmids (pUO-StVR2-like) in meat isolates of Salmonella enterica serovar Typhimurium

During a screening of Salmonella enterica in foods of animal origin four isolates of serovar Typhimurium carrying hybrid virulence-resistance plasmids were detected. Three of them, one from pork and two from chicken meat, contained pUO-StVR2, a derivative of the pSLT virulence plasmid with the bla_OXA-1, catA1, aadA1, sulI and tet(B) genes, which confer resistance to ampicillin, chloramphenicol, streptomycin-spectinomycin, sulfonamides and tetracycline, respectively. The fourth isolate, from pork, harbored a pUO-StVR2 variant (termed ν8) with an additional dfrA10 gene responsible for resistance to trimethoprim. This gene is part of the orf513-dfrA10-qacEΔ1-sul1 element characteristically found in complex class 1 integrons. Pulsed-field gel electrophoresis identified two XbaI-BlnI combined profiles: X2-B2 generated from the three pUO-StVR2 isolates, and X12-B17 shown by the pUO-StVR2-ν8 isolate. The same profiles have also been found in clinical and ill pig isolates, supporting chicken and pork meat as vehicles for transmission of Typhimurium carrying pUO-StVR2-like plasmids.     

Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying

The influence of fatty acid composition on formation of new compounds at frying temperatures has been studied in seven samples of sunflower oils widely differing in their fatty acid composition. Thermal oxidation assays as well as frying experiments were carried out and samples were evaluated by measuring the new compounds formed, i.e. polymers, polar compounds and their distribution by molecular weight, and polar fatty acids and their distribution by molecular weight. The levels of all the new compounds analysed strongly depended on the degree of oil unsaturation; the two least unsaturated oils with low content of linoleic acid and high content of palmitic acid behaved exceptionally well. When considering polar compounds or polar fatty acids, the polymers/oxidised monomers ratio increased significantly as the level of degradation increased. The new compounds formed are practically identical when analysed in the used frying oils or in the lipids extracted from the counterpart fried potatoes, independently of the level of degradation.     

Star-shaped hexaaryltriindoles small molecules: Tuning molecular properties towards solution processed organic light emitting devices

We present a series of differently substituted star-shaped hexaaryltriindoles with tunable light-emitting properties. The deep blue emission is unchanged by donor peripheral substituents while an increasing acceptor character produces a reduction of the optical gap, an increased Stokes shift and eventually leads to the appearance of a new electronic level and to the simultaneous deep blue (413 nm) and green (552 nm) emission in solution. Quenching by concentration increases with the acceptor character but is lower as the tendency of these compounds to aggregate is stronger. Solution processed thin films present optical and morphological qualities adequate for device fabrication and similar electronic structure compared to solutions with an emission range from 423 nm up to 657 nm (red), demonstrating the possibility of tuning the energy levels by chemical functionalization. We have fabricated and characterized single-layer solution processed organic light emitting diodes (OLED) to investigate the influence on transport and emission properties of the substituting species. We analyzed the I–V response using a single-carrier numerical model that includes injection barriers and non-uniform electric-field across the layer. As a result, we obtained the electric field dependence of the mobility for each device. Best results are obtained on the most electron rich derivative functionalized with six donor methoxy groups. This material shows the highest emission efficiency in solid state, due to aggregation-induced enhancement, and better transport properties with the highest mobility and a very low turn-on voltage of 2.8 V. The solution processed OLED devices produce stable deep blue (CIE coordinates (0.16, 0.16)) to white (CIE coordinates (0.33, 0.3)) emission with similar luminous efficiencies.     

Fermented milk obtained with kefir grains as an ingredient in breadmaking

The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim milk, fermented skim milk and neutralised fermented skim milk. Breads were prepared with commercial wheat flour, lyophilised milk samples and yeast through a straight dough process. Quality was assessed through loaf volume, crumb porosity and moisture, crumb texture and crust colour. Changes in texture and starch recrystallisation by X‐ray diffractometry were determined after 1 and 3 days of storage at room temperature. Breads with acidified milks showed the highest specific volumes and crumbs with the best texture properties. Crystallinity in bread with fermented milks was higher than for skim milk sample. This would indicate that there would be a certain effect of the type of milk processing on the promotion of starch retrogradation.     

Inverse material identification in coupled acoustic-structure interaction using a modified error in constitutive equation functional

This work focuses on the identification of heterogeneous linear elastic moduli in the context of frequency-domain, coupled acoustic-structure interaction (ASI), using either solid displacement or fluid pressure measurement data. The approach postulates the inverse problem as an optimization problem where the solution is obtained by minimizing a modified error in constitutive equation (MECE) functional. The latter measures the discrepancy in the constitutive equations that connect kinematically admissible strains and dynamically admissible stresses, while incorporating the measurement data as additional quadratic error terms. We demonstrate two strategies for selecting the MECE weighting coefficient to produce regularized solutions to the ill-posed identification problem: 1) the discrepancy principle of Morozov, and 2) an error-balance approach that selects the weight parameter as the minimizer of another functional involving the ECE and the data misfit. Numerical results demonstrate that the proposed methodology can successfully recover elastic parameters in 2D and 3D ASI systems from response measurements taken in either the solid or fluid subdomains. Furthermore, both regularization strategies are shown to produce accurate reconstructions when the measurement data is polluted with noise. The discrepancy principle is shown to produce nearly optimal solutions, while the error-balance approach, although not optimal, remains effective and does not need a priori information on the noise level.     

Penalized spline approaches for functional logit regression

The problem of multicollinearity associated with the estimation of a functional logit model can be solved by using as predictor variables a set of functional principal components. The functional parameter estimated by functional principal component logit regression is often nonsmooth and then difficult to interpret. To solve this problem, different penalized spline estimations of the functional logit model are proposed in this paper. All of them are based on smoothed functional PCA and/or a discrete penalty in the log-likelihood criterion in terms of B-spline expansions of the sample curves and the functional parameter. The ability of these smoothing approaches to provide an accurate estimation of the functional parameter and their classification performance with respect to unpenalized functional PCA and LDA-PLS are evaluated via simulation and application to real data. Leave-one-out cross-validation and generalized cross-validation are adapted to select the smoothing parameter and the number of principal components or basis functions associated with the considered approaches.     

Invited review: Potential antiobesity effect of fermented dairy products

The growing prevalence of obesity affects millions of people around the world and has gained increased attention over the years because it is associated with the development of other chronic degenerative diseases. Different organizations recommend lifestyle changes to treat obesity; nevertheless, other strategies in addition to lifestyle changes have recently been suggested. One of these strategies is the use of probiotics in fermented dairy products; however, a need exists to review the different studies available related to the potential antiobesity effect of these products. Because probiotic fermented dairy products that support weight management are not available in the market, there is a great opportunity for the development of functional dairy products with new lactic acid bacteria that may present this added health benefit. Thus, the purpose of this overview is to highlight the importance of probiotic fermented dairy products as potential antiobesogenic functional foods and present in vitro and in vivo studies required before this kind of product may be introduced to the market. Overall, most studies attributed the antiobesity effect of fermented dairy foods to the probiotic strains present; however, bioactive peptides released during milk fermentation may also be responsible for this effect.