Metabolic P Systems： A Discrete Model for Biological Dynamics

A recent methodology to model biochem- ical systems is here presented. It is based on a concep- tual framework rooted in membrane computing and de- veloped with concepts typical of discrete dynamical sys- tems. According to our approach, from data observed at suitable macroscopic temporal scales, one can deduce, by means of algebraic and algorithmic procedures, a dis- crete model （called Metabolic P system） which accounts for the experimental data, and opens the possibility to under- stand the systemic logic of the investigated phenomenon. The procedures of such a method have been implemented within a computational platform, a Java software called MetaPlab, processing data and simulating behaviors of metabolic models. In the paper, we briefly describe the theory underlying the modeling of biochemical systems by Metabolic P systems, along with its development stages and the related extensive literature.     

Digital Median Filters

Several DSP algorithms need to remove high-frequency or impulsive noise while preserving edges, e.g., in speech and image processing applications: median filtering has been proved to be more effective for achieving this goal than other filtering techniques. Efficient architectural implementation for real-time applications involves a careful VLSI design, which takes into account modularity, regularity, adaptability, scalability, throughput, circuit complexity and fault tolerance. Four new architectural approaches are presented and evaluated in this paper to deal with different application and implementation constraints. They are: the serial-input polarizing median filter, the floating median filter, the pipelined polarizing median filter and the pipelined sorting median filter. The 1st and the 2nd architectures are based on majority voting, while the 3rd and the 4th ones are based on sorting techniques. All of them are designed so as to exhibit high scalability and to be easily pipelined for higher working frequencies.     

用于电源测试的精确压控电流阱

为了检测潜在的电源缺陷,必须进行动态和静态测试。这里的简单电流阱可测试低到中功率电源和恒压源。在该应用中,在输入电压范围为0V～5V,电源电压最高为20V时,电流阱可吸收0A～1.5A的电流。该电路的基本部件为一个精密运放IC1,采用Texas Instruments的OPA277。该器件特点为：最大输入偏置电压仅为100μV,最大输入偏置电流为4nA,在-40℃-＋85℃温度范围内温漂较低（图1）。运放IC将其正输入电压与检测电阻RSENSE上的电压进行比较。     

Realistic semiconductor heterostructures design using inverse scattering

We discuss the construction of optimized electronic filters using inverse scattering methods. We study a wide range of densities and temperatures, room temperature included. Discretization methods of the potential (including the self-consistent potential of the conduction electrons) are worked out that retain all its properties.     

PCBs and selected organochlorine compounds in Italian mountain air: the influence of altitude and forest ecosystem type

Passive air samplers (polyurethane foam disks) were deployed on an altitudinal transect in the rural Italian Alps to investigate the potential influence of forest cover on air concentrations. Samplers were exposed overtwo periods, each of several weeks, either in clearings or in forests. In the first period, there was high leaf coverage (high leaf area index, LAI); in the second, the LAI was low after the autumnal leaf fall. PCBs sequestered in the PUF generally declined with altitude, for example, in the clearings PCBs-28, 52, 90/101, 118, and 138, all showed statistically significant declines (p < 0.05). The mass of HCB sequestered increased with altitude, evidence of cold condensation. Ratios of the forest:clearing concentrations were calculated; this ratio expresses the filtering ability of forests to deplete air concentrations compared to the adjacent clearings. During the high LAI sampling period, these depletion factors ranged between 0.93 and 0.54 and were inversely correlated with temperature-corrected log K0A. This relationship was notobserved during the low LAI sampling period. The depletion factors were normalized using the LAI to give a density independent depletion factor (DIDF). The slopes of the correlations with K0A were comparable for broadleaf or coniferous forests at different altitudes, suggesting that leaf surfaces determine the exchanges with air. Broadleaf forests at 1000 and 1400 m showed similar behavior, while a conifer forest at 1800 m gave depletion factors which were higher by about a factor of 2. It is suggested that DIDF can be used in regional environmental fate models to estimate the contribution of forests to contaminant fate.     

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese

In recent years, there has been a particular focus on the application of antimicrobial compounds produced by lactic acid bacteria (LAB) as natural preservatives to control the growth of spoilage and pathogenic bacteria in food. Bacteriocins are antimicrobial peptides which can be added to foods in concentrated forms as food preservatives, e.g. additives, or they can be produced in situ by starters or protective cultures. In this study, twenty Lactococcus lactis bacteriocin producers previously isolated from Italian fermented foods were subjected to a variety of physical and biochemical tests in order to identify those with the greatest potential as starter cultures in cheese production. Of these, four strains isolated from cheese (one nisin Z producer, one nisin A producer and two lacticin 481 producers) which fulfilled the desired technological criteria were assessed for their ability to control Listeria monocytogenes. The subsequent application of these bacteriocinogenic strains as starter cultures in Cottage cheese established that the nisin A producing Lact. lactis 40FEL3, and to a lesser extent the lacticin 481 producers 32FL1 and 32FL3, successfully controlled the growth of the pathogen. This is the first study to directly compare the ability of nisin A, nisin Z and lacticin 481 producing strains to control listerial growth during the manufacture and storage of Cottage cheese.     

Assessment of grape skin hardness by a puncture test

BACKGROUND: The release of grape components during wine making might be related to the mechanical properties of the skin, in particular its hardness. Samples from three varieties collected during the 2005 vintage season in Piedmont, Italy, were tested for their skin hardness using a texture analyser. The goal was to understand the statistical interactions between three factors—variety, cluster position and puncture point—and their influence on the grape skin hardness. A discussion on the relationship between the size of the sample used and the confidence level is also provided. RESULTS: Results of the ANOVA test showed that there is an interaction between the variety and the puncture point when measuring the skin hardness with the break energy. The position of the berry on the cluster does not affect the berry skin break energy. We also show that a sample size depend on the variety tested. CONCLUSION: The break energy is more useful in understanding the effect of the three factors on the skin hardness. Other factors that might affect the puncture test applied to grapes need to be studied in the future and the usefulness of the test in winemaking will need to be further developed. Copyright © 2008 Society of Chemical Industry     

Temperature and storage effects on antioxidant activity of juice from red and white grapes

The effect of temperature and storage time on the phenolic composition and on the antioxidant activity of grape (Vitis vinifera L.) juices made using a red (Sangiovese, SG) and a white (Muscat of Alexandria, MA) variety was studied. Total phenolics, flavonoids, flavan‐3‐ols and hydroxycinnamoyl‐tartrates (HCT) were determined on grape extracts (GE) and juices. Total anthocyanins and anthocyanins composition were measured on GE. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of the stable 2,2‐diphenyl‐1‐picrylhydrazyl radical and the inhibition of tyrosine nitration mediated by authentic peroxynitrite (ONOO^?). All the juices were analysed after 24 h and 2 weeks of storage by means of two‐way anova (factors being cultivar and temperature). Anthocyanins were not detected in MA extract, whereas in SG their content was 534 mg malvidin‐equivalent per 100 g of dry matter (d.m.) and malvidin derivatives (glycosylated and coumaroylated) were the most represented (respectively 169 and 41 malvidin‐equivalent per 100 g of d.m.). HCT content of the extracts was higher in SG (overall +33%). Also in grape juices, HCT were lower in MA and in this variety, the trans‐fertaric and cis‐coutaric acids were also undetectable. Cultivar effect proved to be highly significant, while no significant differences in the phenolic composition were observed for storage temperatures (4 and ?20 °C) and cultivar × temperature interaction. However, when statistical analysis was focused on each cultivar, MA was found to be more sensible to storage conditions and a significant reduction in total phenolics (?20%) and flavonoids (?53%) content and in the ONOO^? scavenging potential (?32%) was evident after 2 weeks at 4 °C (when compared with the same storage temperature after 24 h). On the contrary, SG juices did not show significant differences among the four storage treatments investigated. These results could be explained suggesting that anthocyanins presence in red grape plays a key role in juice stability.     

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

In this study the bacterial biodiversity during the maturation process of three traditional sausages produced in the North of Italy (Salame bergamasco, Salame cremonese and Salame mantovano) was investigated by using culture-dependent and -independent methods. Eleven plants, in the three provinces considered here, were selected because starter cultures were never used in the production. The bacterial ecology, as determined by plate counts, was dominated by lactic acid bacteria (LAB), with minor contribution of coagulase negative cocci and yeasts. After molecular identification of 486 LAB strains, the species more frequently isolated were Lactobacillus sakei and Lactobacillus curvatus. This evidence was also confirmed by PCR-Denaturing Gradient Gel Electrophoresis (DGGE). All the samples analyzed were characterized by the constant presence of L. sakei and L. curvatus bands. A richer biodiversity was only detected at the beginning of maturation. The results obtained by the molecular characterization of the L. sakei and L. curvatus and by the cluster analysis of the DGGE profiles highlighted a plant-specific population, rather than a geographic characterization of the products, underlining how the environmental and processing conditions are able to select specific microbiota responsible for the main transformations during the fermentation and ripening of the sausages.