An extensible system for source code analysis

Constructing code analyzers may be costly and error prone if inadequate technologies and tools are used. If they are written in a conventional programming language, for instance, several thousand lines of code may be required even for relatively simple analyses. One way of facilitating the development of code analyzers is to define a very high-level domain-oriented language and implement an application generator that creates the analyzers from the specification of the analyses they are intended to perform. This paper presents a system for developing code analyzers that uses a database to store both a no-loss fine-grained intermediate representation and the results of the analyses. The system uses an algebraic representation, called F(p), as the user-visible intermediate representation. Analyzers are specified in a declarative language, called F(p)-l, which enables an analysis to be specified in the form of a traversal of an algebraic expression, with access to, and storage of, the database information the algebraic expression indices. A foreign language interface allows the analyzers to be embedded in C programs. This is useful for implementing the user interface of an analyzer, for example, or to facilitate interoperation of the generated analyzers with pre-existing tools. The paper evaluates the strengths and limitations of the proposed system, and compares it to other related approaches     

Electrocatalytic properties and electrochemical stability of polyaniline and polyaniline modified with platinum nanoparticles in formaldehyde medium

We report the electro-oxidation of formaldehyde on polyaniline films modified with Pt nanoparticles (PANI-Pt films) in an aqueous sulfuric acid solution. The electrodeposition of Pt particles on the PANI matrix was found to promote a mass loss of the film, with a similar effect occurring after cycling the PANI films in the acidic medium containing formaldehyde. However, despite the electrochemical instability of PANI-Pt films, on films containing larger amounts of incorporated Pt particles, the oxidation of formaldehyde produces adsorbed CO species (CO_ads) at a lower positive potential than on bulk Pt. Our findings also indicate that electro-oxidation of CO_ads on the PANI-Pt film surface depends not only on the thickness of PANI film but also on the amount of Pt particles incorporated into the PANI matrix.     

The Impact of Nonalcoholic Fatty Liver Disease on Renal Function in Children with Overweight/Obesity

The association between nonalcoholic fatty liver disease (NAFLD) and chronic kidney disease has attracted interest and attention over recent years. However, no data are available in children. We determined whether children with NAFLD show signs of renal functional alterations, as determined by estimated glomerular filtration rate (eGFR) and urinary albumin excretion. We studied 596 children with overweight/obesity, 268 with NAFLD (hepatic fat fraction ≥5% on magnetic resonance imaging) and 328 without NAFLD, and 130 healthy normal-weight controls. Decreased GFR was defined as eGFR < 90 mL/min/1.73 m². Abnormal albuminuria was defined as urinary excretion of ≥30 mg/24 h of albumin. A greater prevalence of eGFR < 90 mL/min/1.73 m² was observed in patients with NAFLD compared to those without liver involvement and healthy subjects (17.5% vs. 6.7% vs. 0.77%; p < 0.0001). The proportion of children with abnormal albuminuria was also higher in the NAFLD group compared to those without NAFLD, and controls (9.3% vs. 4.0% vs. 0; p < 0.0001). Multivariate logistic regression analysis revealed that NAFLD was associated with decreased eGFR and/or microalbuminuria (odds ratio, 2.54 (confidence interval, 1.16–5.57); p < 0.05) independently of anthropometric and clinical variables. Children with NAFLD are at risk for early renal dysfunction. Recognition of this abnormality in the young may help to prevent the ongoing development of the disease.     

巨人的花园——对不同尺度棕地的差异化策略

近几十年来，旧工业区转型的项目不断增加，范围日益扩大，内涵不断扩充，被认为是城市改造的主要途径。工业区的转型不仅是自身的需要，而且经常能提供一个现实的机会来设想与城市在功能和关系上的深远变化。因为实施的连续性和话题的扩展性，这种转型要放在社会、技术和国际化变化的语境下，考虑典型的城市改造过程中的周期性活力，作为持续演变的效果来进行分析。这种改善往往受到多方面影响，包括：该地区最初的设计、与城市中断了的互动、新的机遇以及潜在的需求。所以，转型不仅意味着现存物质空间的改变，往往还作为观念工具，提供区域层面的解决之道。     

Chemical composition,sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has been organised in two subsequent trials. In the first, the pea flour amount added to the spaghetti was continuously increased until the overall sensory quality reached its threshold value (pea flour concentration = 15%). In fact, the spaghetti samples supplemented with 15% pea flour (15%S‐P) showed less elasticity, unpleasant colour and higher firmness compared to the control sample (CTRL). The second step was aimed to improve the overall sensory quality of the 15%S‐P spaghetti by means of guar gum (GUAR). The sample with GUAR (15%S‐P/GUAR) showed a pleasant colour, odour and taste. Furthermore, the 15%S‐P/GUAR sample recorded a low starch digestibility value (i.e. 54) and a higher soluble fibre content with respect to the 15%S‐P sample.     

Sintering and Microwave Properties of Zirconium Tin Titanate Doped with Select Oxides

Zirconium tin titanate (ZST) is often used as a dielectric resonator for the fabrication of microwave devices. Pure compositions do not sinter easily by solid state sintering; therefore, sintering ZST requires sintering aids capable of creating defects that could improve diffusion processes and/or promote liquid phase sintering. The mechanisms by which the additives influence the microstructure and, consequently, the ZSTs dielectric properties are not very clear. The effects of ZnO, Bi₂O₃, and La₂O₃, on the stoichiometry and dielectric properties of ZST sintered at different temperatures were investigated in this study.     

Juice and by-products from pomegranate to enrich pancake: characterisation and shelf-life evaluation

In this study, a fortified pancake with all parts of pomegranate as juice and by-products, added in the formulation, was designed. The influence of pomegranate addition on nutritional and sensory quality of pancake, as well as on its shelf-life, was assessed. As one would expect, the enrichment significantly improved the pancake polyphenolic content as compared to the control sample. Surprisingly, pomegranate addition did not affect its sensory quality. In fact, the enriched pancake was greatly appreciated from the sensory point of view. Results also suggested that the addition of pomegranate improved the glycemic index (GI). In fact, while a value of GI equal to 100 was obtained for the control sample, a GI of 71 was measured for the fortified sample. In terms of shelf-life, 30 days were obtained for the enriched pancake, whereas the control sample remained acceptable for about 26 days.     

The effect of co-encapsulation of Lactobacillus rhamnosus GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system

This research verified the ability of Lactobacillus rhamnosus encapsulated with inulin to tolerate the simulated digestive system and their viability in a soy blend. Probiotic encapsulated in alginate-chitosan matrix without inulin presented a better encapsulation efficiency (80.92%) than encapsulation with inulin (57.39%). On the 28th day, the count of probiotics decreased by 3.42 and 1.99 logarithmic cycles of free and encapsulated cells without inulin, respectively. In contrast, the microorganisms encapsulated with inulin showed an increase of 1.26 logs CFU g⁻¹. During gastrointestinal simulation, cell counts decreased by 0.78, 1.55 and 1.95 CFU g⁻¹ logs for encapsulated cells without inulin, free and encapsulated with inulin, respectively. Sensory panellists liked the fermented soy blend with encapsulated lactobacilli, and this result shows the possibility to create new probiotic foods of plant origin. Therefore, the alginate/chitosan matrix can be considered adequate for the encapsulation of L. rhamnosus. The inulin reduces the encapsulation efficiency and increases the cell loss in gastrointestinal simulation. Considering cellular losses, the best option for preparing a fermented soy blend is to use L. rhamnosus encapsulated without inulin.