Peer review versus bibliometrics: Which method better predicts the scholarly impact of publications?

Scientometrics - In this work, we try to answer the question of which method, peer review versus bibliometrics, better predicts the future overall scholarly impact of scientific publications. We...     

Reverse Mössbauer effect as a possible source of “hot” protons in hydrogen absorbing metals

The “reverse Mössbauer effect” (RME) was recently proposed to explain some of anomalous dynamic behaviors of particles absorbed in crystalline solids. RME theory posits that a particle in non-equilibrium state with respect to a crystal, is scattered by the whole crystal with a momentum proportional to a vector representing a reciprocal lattice point. The scattering and the momentum transferable to the particle are expected to occur with a well-defined probability and a predictable distribution. As examples of application to hydrogen absorbing metals, we selected two different phenomena: the surprisingly easy manipulation of hydrogen absorbed in Pd by STM experiments at low temperature, and the anisotropy of hydrogen diffusion in Ni single crystals. We demonstrate that the RME can help in explaining the considered phenomena.     

Evaluation of the effects of engine parameters on performance and emissions of diesel engine operating with biodiesel blend

Diminishing resources, alarming pollution levels and escalating price associated with the application of diesel in compression ignition engine have forced scientific community throughout the world to conduct several experiments for the evaluation of biodiesel (BD) as a substitute for diesel. Due to difference in the physical and chemical properties of BD and diesel, the engine parameters such as compression ratio (CR), injection pressure (IP) and injection timing (IT) may not be optimum for BD, especially for higher blends. The present study is carried out with the aim to investigate the combined effect of CR, IP and IT on the performance and emission of a diesel engine widely used in agriculture sector in India, fuelled with B40 (40% BD and 60% diesel on a volume basis). Furthermore, this paper also aims to find the optimum engine parameters. A total of 27 sets of experiments were conducted for different combination of engine parameters and 162 sets of performance and emission data were recorded with varying load conditions. Adjustment of operating parameters was helpful to overcome the shortcoming of higher blend of BD (B40). The results demonstrated that higher CR (18:1) and IP (240 bar) along with advance IT (26° bTDC) is the best combination for a constant speed engine with brake power of 3.5 kW.     

Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions

This research was aimed at investigating the bioactivity of lysozyme towards Alicyclobacillus acidoterrestris. Lysozyme (0.1–20 ppm) was tested towards five different strains; the experiments were performed on both spores and vegetative cells using a microdilution approach to assess the minimal inhibitory concentration (MIC). Thereafter, spore viability of two selected strains was evaluated through the traditional plate count. Finally, an experiment was run to assess the role of lysozyme on the complex phenomenon of spore germination. The MIC of lysozyme towards vegetative cells varied from 0.1 to 6 ppm, while for the spores, it was from 0.1 to 3 ppm. Concerning spore viability, the effect of lysozyme relied upon its amount on the broth, as at MIC it caused a slight reduction in spores (approximately 1 log cfu ml^?1) after 24 h; otherwise, higher concentrations caused a decrease in spore level below the detection limit. Concerning spore germination, lysozyme exerted a promoting effect on this phenomenon and reduced the optical density by 66%.     

Milk yield,quality, and coagulation properties of 6 breeds of goats: Environmental and individual variability

Goat milk and cheese production is continuously increasing and milk composition and coagulation properties (MCP) are useful tools to predict cheesemaking aptitude. The present study was planned to investigate the extension of lactodynamographic analysis up to 60 min in goat milk, to measure the farm and individual factors, and to investigate differences among 6 goat breeds. Daily milk yield (dMY) was recorded and milk samples collected from 1,272 goats reared in 35 farms. Goats were of 6 different breeds: Saanen and Camosciata delle Alpi for the Alpine type, and Murciano-Granadina, Maltese, Sarda, and Sarda Primitiva for the Mediterranean type. Milk composition (fat, protein, lactose, pH; somatic cell score; logarithmic bacterial count) and MCP [rennet coagulation time (RCT, min), curd-firming time (k₂₀, min), curd firmness at 30, 45, and 60 min after rennet addition (a₃₀, a₄₅, and a₆₀, mm)] were recorded, and daily fat and protein yield (dFPY g/d) was calculated as the sum of fat and protein concentration multiplied by the dMY. Data were analyzed using different statistical models to measure the effects of farm, parity_, stage of lactation and breed; lastly, the direct and the indirect effect of breed were quantified by comparing the variance of breed from models with or without the inclusion of linear regression of fat, protein, lactose, pH, bacterial, somatic cell counts, and dMY. Orthogonal contrasts were performed to compare least squares means. Almost all traits exhibited high variability, with coefficients of variation between 32 (for RCT) and 63% (for a₃₀). The proportion of variance regarding dMY, dFPY, and milk composition due to the farm was moderate, whereas for MCP it was low, except for a₆₀, at 69%. Parity affected both yield and quality traits of milk, with least squares means of dMY and dFPY showing an increase and RCT and curd firmness traits a decrease from the first to the last parity class. All milk quality traits, excluding fat, were affected by the stage of lactation; RCT and k₂₀ decreased rapidly and a₃₀ was higher from the first to the last part of lactation. Alpine breeds showed the highest dMY and dFPY but Mediterranean the best percentage of protein, fat, and lactose and a shorter k₂₀ and a greater a₃₀. Among the Mediterranean goats, Murciano-Granadina goats had the highest milk yield, fat, and protein contents, whereas Maltese, Sarda, and Sarda Primitiva were characterized by much more favorable technological properties in terms of k₂₀, a₃₀, and a₄₅. In conclusion, as both the farm and individual factors highly influenced milk composition and MCP traits, improvements of these traits should be based both on modifying management and individual goat factors. As expected, several differences were attributable to the breed effect, with the best milk production for the Alpines and milk quality and coagulation for the Mediterranean goats.     

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on muscle metabolism with heterozygotes Ile/Val appearing different from both homozygous genotypes. The effect of CAST was smaller, affecting the quantity of one actin fragment. Dry-cured ham salt and pastiness level affected a wide variety of protein spots including metabolic enzymes, plasma proteins, chaperones and myofibrillar proteins, including protein fragments, indicating the connection with proteolysis. Pastiness was associated with salt content, reflected also by the fact that many spots were affected by both factors. Despite the absence of extreme pastiness (or low salt samples), some protein spots (actin, MHC fragment, desmin fragment) exhibited important differences in intensity according to pastiness (and salt level) suggesting they could be used as potential quality markers.     

The influence of inulin addition on the morphological and structural properties of durum wheat pasta

The effect of the addition of different concentration of inulin fibre to durum wheat pasta was evaluated in terms of structure, texture and morphological characteristics. Inulin fibre fraction was incorporated into pasta at 5%, 10% and 15% inclusion rates. Changes to pasta quality were observed with inulin fibre fraction addition by scanning electron microscopy, X-ray diffraction and Raman spectroscopy methods. Investigation of pasta microstructure indicate a lowering in crystallinity increasing the inulin content and characterisation of starch gelatinisation events indicated that a combination of changes to the starch–protein matrix and the high water-binding capacity of inulin alters the physico-chemical properties and then the digestibility of the pastas.