Strong normalization property for second order linear logic

The paper contains the first complete proof of strong normalization (SN) for full second order linear logic (LL): Girard’s original proof uses a standardization theorem which is not proven. We introduce sliced pure structures (sps), a very general version of Girard’s proof-nets, and we apply to sps Gandy’s method to infer SN from weak normalization (WN). We prove a standardization theorem for sps: if WN without erasing steps holds for an sps, then it enjoys SN. A key step in our proof of standardization is a confluence theorem for sps obtained by using only a very weak form of correctness, namely acyclicity slice by slice. We conclude by showing how standardization for sps allows to prove SN of LL, using as usual Girard’s reducibility candidates.     

Fungal fucoidanase production by solid-state fermentation in a rotating drum bioreactor using algal biomass as substrate

Fucoidanase enzymes able to degrade fucoidan were produced by solid-state fermentation (SSF). The fermentation assays were initially carried out in a laboratory-scale rotating drum bioreactor, and two fungal strains (Aspergillus niger PSH and Mucor sp. 3P) and three algal substrates (untreated, autohydrolyzed, and microwave processed seaweed Fucus vesiculosus) were evaluated. Additionally, fermentations were carried out under rotational (10 rpm) and static conditions in order to determine the effect of the agitation on the enzyme production. Agitated experiments showed advantages in the induction of the enzyme when compared to the static ones. The conditions that promoted the maximum fucoidanase activity (3.82 U L^?1) consisted in using Mucor sp. 3P as fungal strain, autohydrolyzed alga as substrate, and the rotational system. Such conditions were subsequently used in a 10 times larger scale rotating drum bioreactor. In this step, the effect of controlling the substrate moisture during the enzyme production by SSF was investigated. Moreover, assays combining the algal substrate with an inert support (synthetic fiber) were also carried out. Fermentation of the autohydrolyzed alga with the moisture content maintained at 80% during the fermentation with Mucor sp. 3P gave the highest enzyme activity (9.62 U L^?1).     

Effect of ductility on the fatigue behavior of epoxy resins

The effect of ductility on fatigue behavior was studied using two DGEBA-based (diglycidyl ether of bisphenol A) epoxies: a ductile Epon 815/Versamid 140 and a brittle Epon 828/Epon Z. Failure modes were different although normalized stress-life relations were similar for both resins. Two competing failure mechanisms were identified: viscoelastic creep, and nucleation and coalescence into a main crack of microcracks. No signs of crazing or fibrillation were detected. The plastic elongation during fatigue was larger in Epon 815/Versamid 140. Fracture sources showed cracked material surrounded by a region of stable growth of the main crack. In the brittle Epon 828/Epon Z cracked material was scarce and the crack initiation region was clean, especially at high stress levels. Discontinuous crack growth bands and striations were seen in the stable crack growth regions. During unstable propagation the crack advanced at different levels joined by deep cleavage steps. Branching of the main crack occurred only in the brittle resin at the final stage of propagation.     

Advanced testing procedures for high performance coatings

In the first part of this work, an integrated approach incorporating electrochemical (electrochemical impedance spectroscopy), calorimetric (differential scanning calorimetry), mechanical (dynamic mechanical thermal analysis), and infrared spectroscopy (Fourier transform infrared spectroscopy) techniques was used to characterize some organic coatings from the automotive industry. Comparison of the results obtained with different techniques allows not only a higher precision in the evaluation of natural or artificial degradation, which is very difficult to obtain using traditional techniques, but also better data interpretation and, therefore, the possibility of understanding the different degradation mechanisms. In the second part, some preliminary results concerning the comparison of salt spray exposure and EIS measurements are discussed. The statistical analysis of the results showed that the degradation mechanism in the two cases is completely different and, therefore, the information which is obtained with the two testing approaches is also different. With EIS measurements obtained in immersion, it is possible to monitor, in particular, the barrier properties of the coatings, which are dominated by the presence of defects. In the case of salt spray (without scratch), the main property to be measured is the loss of adhesion which causes blister formation. Presented at the 77th Annual Meeting of the Federation of Societies for Coatings Technology, on October 18–22, 1999, in Dallas, TX. Dept. of Materials Engineering, Via Mesiano 77, Trento, Italy. e-mail: Flavio.Deflorian@ing.unitn.it; Stefano.Rossi@ing.unitn.it; Bonora@ing.unitn.it. Dept. ICMMPM, Via Eudossiana, Rome, Italy. e-mail: Lorenzo.Fedrizzi@ing.unitn.it.     

A mathematical model for an upper convected Maxwell fluid with an elastic core: Study of a limiting case

In this paper we formulate a mathematical model for a continuum which behaves like an upper convected visco-elastic Maxwell fluid if the stress is above a certain threshold and like a neo-Hookean elastic solid if the stress is below that threshold. The constitutive equations for each phase are derived within the context of the theory of natural configurations and by means of the criterion of the maximization of the rate of dissipation [11]. We then focus on a limiting case in which the continuum becomes an elastic-rigid body. In this limiting case the constitutive relation of the material becomes implicit and, although there is no energy dissipation, it cannot be included in the class of hyperelastic (or Green) bodies. The stress indeed cannot be expressed as a function of the strain. This class of materials was first introduced by Rajagopal in [15] and is the subject of the forthcoming papers [3] and [4].     

Viscosimetric studies on 2-methoxyethanol + 1,2-dimethoxyethane binary mixtures from −10 to 80°c

The kinematic viscosities (v) were measured for nine binary solvent mixtures of 2-methoxyethanol (ME) + 1,2-dimethoxyethane (DME) at nineteen temperatures ranging from ?10 to +80°C. The experimental data have been used to test some empirical equations of the type v = v(T), v = v(X₁) and v = v(T, X₁). The viscosities of all the mixtures increase from the values of pure DME to that of ME as the mole fraction of ME increases, and always yield a negative excess property (v^E) at all the investigated temperatures. Furthermore, thermodynamic parameters of viscous flow have been evaluated on the basis of the Eyring theory. The excess free energy of activation of viscous flow (ΔG^E) vs X₂ plot suggests the presence of a stable hetero-adduct, having ME : DME = 1 : 1 stoichiometric ratio.     

Electric-power quality measurements under distorted conditions:: Are they utopia or reality?

This paper discusses how distortion- and unbalance-dependent parameters can be used for assessing the electric-power quality. In particular, possible ways for the localization of the sources producing distortion are discussed. The information supplied by the different measurement procedures proposed in the literature or by the International Standards is compared, on the basis of experimental results. The discussion is aimed at outlining items that have not yet been studied in a satisfactory way.     

Chromium in basic foods of the Spanish diet: seafood, cereals, vegetables, olive oils and dairy products.

In the present study, graphite furnace atomic absorption spectrometry (GFAAS) was used to determine the content of total chromium in some basic foods of the Spanish diet. The seafood samples, vegetables and olive oils were mineralized previously with HNO3 and V2O5. A procedure of slurries with Triton X-100 was applied to dairy products. The temperature-time program was optimized for every type of sample. An assessment of the analytical characteristics of the method verifies their reliability. The content of Cr ranged between 0.004 and 0.079 microg/g in seafood (fresh wt.), from 0.007 to 0.456 microg/g in cereals and vegetables (fresh wt.), between not detectable and 0.625 microg/g in dairy products and between not detectable and 0.040 microg/g in olive oils. The high consumption of these products conditions the fact that they should be significant sources of Cr in the diet.     

Effect of processing conditions on proteolysis and taste of dry-cured sausages

 This paper deals with the influence of industrial practices such as use of starters (Lactobacillus sake and Staphylococcus carnosus), preripening (3 days at 5°C) and drying temperatures (8 and 16°C) on proteolysis, ammonia production and the taste of “salchichón”, a traditional Spanish dry-cured sausage lacking surface mould. pH dropped more sharply in the presence of a starter and at a high drying temperature (16°C); preripening did not affect the pH. The highest value for non-protein nitrogen (NPN), 16% of total nitrogen, was observed to occur in samples with the lowest pH (4.7–4.8). Total volatile basic nitrogen (TVBN) increased during drying due to the deaminase activity of internal microbial flora, which was not great (0.5–1.0% of total nitrogen) enough to affect the pH, and significantly in samples showing a larger decrease of pH. The greater proteolysis in samples with starter did not affect the assessors’ taste preference. Assessors clearly preferred those samples without starter that were dried at low temperature (8°C); however, samples with starter showed excellent commercial appearance since they dried more homogeneously. An equilibrium point must be found between acid production and taste. Received: 12 February 1996/Revised version: 24 May 1996