Optimization of Mediterranean building design using genetic algorithms

While it is possible to check the energy performance of a given building by means of several available methods, the inverse problem of determining the optimum configuration given a desired performance is more difficult to solve. In the Mediterranean region this problem is more complex due to the following two reasons: the air-conditioning load is as important as the heating load, and the energy needs depend on a high number of architectural parameters which have different, even contradictory, effects on summer and winter loads. In this paper we present an optimization algorithm that couples pseudo-random optimization techniques, the genetic algorithms (GA), with a simplified tool for building thermal evaluation (CHEOPS) for the purpose of minimizing the energy consumption of Mediterranean buildings. Since increasing the energy performance usually requires the use of special devices resulting in a high construction cost, we also propose to use GA for the purpose of economical optimization.     

Using machine learning to refine Category-Partition test specifications and test suites

In the context of open source development or software evolution, developers often face test suites which have been developed with no apparent rationale and which may need to be augmented or refined to ensure sufficient dependability, or even reduced to meet tight deadlines. We refer to this process as the re-engineering of test suites. It is important to provide both methodological and tool support to help people understand the limitations of test suites and their possible redundancies, so as to be able to refine them in a cost effective manner. To address this problem in the case of black-box, Category-Partition testing, we propose a methodology and a tool based on machine learning that has shown promising results on a case study involving students as testers.     

HPLC/DAD/MS characterisation and analysis of flavonoids and cynnamoil derivatives in four Nigerian green-leafy vegetables

The present study sought to carry out a screening of the phenolic fraction of four Nigerian plants, Ocimum gratissimum L. (Og), Vernonia amygdalina L. (Va), Corchorus olitorius L., (Co) and Manihot utilissima Pohl. (Mu) consumed as food at least once daily by people in southwestern Nigeria and also used for medicinal purposes by local populations. HPLC/DAD and HPLC/ESI/MS analyses were applied as the most suitable techniques to investigate the phenolic content of the dried leaves. This screening allowed detection of up to 17 constituents in Va, five phenols in Mu, eight and 11 different metabolites in Co and Og, respectively. Some compounds have been detected for the first time in these vegetables: cichoric acid in Og, amentoflavone in Mu and several dicaffeoyl compounds in Va and Co. The study of the decoction demonstrated that almost all the phenolic constituents are stable even after a strong heating process such as boiling, as usually applied by Nigerian people prior to the consumption of these vegetables.     

Microstructure formation in polymer composites prepared with polypropylene and a polyaniline complex

BACKGROUND: Results of a feasibility study to produce elongated structures of an electro‐conductive polyaniline complex (PANICOM) within polymer composites by means of an in situ deformation process are reported. The aim was to find an alternative route to produce fiber‐like polymer materials with potential applications in electrostatic discharge (ESD) protection. PANICOM–polypropylene blends with PANICOM contents ranging from 1 to 50 wt% were capillary extruded. The microstructure was analyzed using optical and scanning electron microscopy. Conductivity measurements were carried out. Tensile mechanical properties were also characterized. RESULTS: PANICOM was deformed into elongated structures, embedded within the polypropylene, preferentially oriented in the extrusion direction. The highest conductivity levels were reached for PANICOM contents of 15 wt% and greater. For contents of PANICOM of about 5 to 10 wt%, the conductivities lay within the optimal ESD range, and the breaking tenacity was only about 25% lower than that of pure polypropylene. CONCLUSION: The results obtained provide further evidence to support the feasibility of producing electrically conductive fibers of PANICOM within a suitable polymer matrix by means of a simple in situ deformation process, so as to allow the fabrication of conducting composites with potential applications in ESD protection. Copyright © 2009 Society of Chemical Industry     

Films based on kefiran,an exopolysaccharide obtained from kefir grain: Development and characterization

Kefiran, an exopolysaccharide produced by microorganisms present in the kefir grains, is a glucogalactan that has several health promoting properties. In the present work, the ability of kefiran to form films and the effect of glycerol addition at different concentrations on film properties was evaluated. Kefiran was able to form films at concentrations ranging from 5 to 10 g/kg. The concentration 10 g/kg was selected because the films were easily removed from the plate. All film-forming solutions exhibited a pseudoplastic behavior; glycerol addition did not modify the solution rheological properties.     

High-Performance Hardware of the Sliding-Window Method for Parallel Computation of Modular Exponentiations

Modular exponentiation is a basic operation in various applications, such as cryptography. Generally, the performance of this operation has a tremendous impact on the efficiency of the whole application. Therefore, many researchers have devoted special interest to providing smart methods and efficient implementations for modular exponentiation. One of these methods is the sliding-window method, which pre- processes the exponent into zero and non-zero partitions. Zero partitions allow for a reduction of the number of modular multiplications required in the exponentiation process. In this paper, we devise a novel hardware for computing modular exponentiation using the sliding-window method. The partitioning strategy used allows variable-length non-zero partitions, which increases the average number of zero partitions and so decreases that of non-zero partitions. It performs the partitioning process in parallel with the pre-computation step of the exponent so no overhead is introduced. The implementation is efficient when compared against related existing hardware implementations.     

Nutritional quality of important food legumes

The proximate composition, mineral constituents and amino acid profile of four important legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their nutritional performance. Significant (P < 0.05) variations existed among the legumes with respect to their proximate composition, mineral constituent and amino acid profile. Lentil was found to be a good source of protein, while cowpea was good in ash among the grain legumes tested. All four types of legumes were also better suppliers of mineral matter, particularly potassium, phosphorus, calcium, copper, iron, and zinc. However, the concentrations of various mineral constituents was not in good nutritional balance. It was concluded that the four legumes tested were rich in lysine, leucine and arginine and can fulfil the essential amino acid requirement of human diet except for S-containing amino acids and tryptophan. In order to make good, the deficiency of certain essential amino acids in legume protein, they must be supplemented with other vegetables, meat and dairy products (e.g., Whey, yogurt).     

Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

 The amount of resistant starch (RS) in raw and processed legumes, lentils, chickpeas and beans was analysed. In addition, the effect of cooking on the availability of legume starches to enzymes, which may influence the glycaemic response, was studied. Raw legumes were found to have higher RS values (16–21%) than retrograded or cooked ones (4–8%). Cooling increased RS yields, whereas reheating maintained or decreased the value depending on the sample. On the other hand, the kinetics of starch hydrolysis revealed that the rate of digestion was higher for cooked seeds and retrograded flours (15–21% of total starch digested) than for raw flours (5–8% of total starch digested). The estimated glycaemic indices (GIs), i.e. GI₁ from the Hydrolysis Index (HI) and GI₂ from the percentage of hydrolysis within 90 min (H ₉₀), were well correlated with the reported GI values (r = 0.96 and r = 0.95 respectively, P≤ 0.05). Received: 22 September 1997 / Revised version: 24 November 1997