Age differences and the identity negative priming effect: An updated meta-analysis.

A recent meta-analysis (P. Verbaeghen & L. De Meersman, 1998a) revealed that older adults show a reliable but significantly reduced negative priming effect compared with young adults. The present study provides an updated quantitative review on the effect of aging on the magnitude of the negative priming effect in identity tasks. This analysis demonstrated that the negative priming effect was not significantly different between young and old adults. This result differs from P. Verhaeghen and L. De Meersman's study. The implications of this finding for inhibitory-based theories of cognitive aging are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Quantum-inspired design of resilient substitution boxes: From coding to hardware implementation

S-boxes constitute a cornerstone component in symmetric-key cryptographic algorithms, such as DES and AES encryption systems. In block ciphers, they are typically used to obscure the relationship between the plaintext and the ciphertext. Non-linear and non-correlated S-boxes are the most secure against linear and differential cryptanalysis. In this paper, we focus on a twofold objective: first, we evolve regular S-boxes with high non-linearity and low auto-correlation properties; then automatically generate evolvable hardware for the obtained S-box. Targeting the former, we use a quantum-inspired evolutionary algorithm to optimize regularity, non-linearity and auto-correlation, which constitute the three main desired properties in resilient S-boxes. Pursuing the latter, we exploit the same algorithm to automatically generate the evolvable hardware designs of substitution boxes that minimize hardware space and encryption/decryption time, which form the two main hardware characteristics. We compare our results against existing and well-known designs, which were produced by using conventional methods as well as through genetic algorithm. We will show that our approach provides higher quality S-boxes coding as well as circuits.     

Nisin as a Food Preservative: Part 1: Physicochemical Properties,Antimicrobial Activity,and Main Uses

Nisin is a natural preservative for many food products. This bacteriocin is mainly used in dairy and meat products. Nisin inhibits pathogenic food borne bacteria such as Listeria monocytogenes and many other Gram-positive food spoilage microorganisms. Nisin can be used alone or in combination with other preservatives or also with several physical treatments. This paper reviews physicochemical and biological properties of nisin, the main factors affecting its antimicrobial effectiveness, and its food applications as an additive directly incorporated into food matrices.     

Refractive effects in coherent anti-Stokes Raman scattering microscopy

Coherent anti-Stokes Raman scattering (CARS) microscopy with high sensitivity and high three- dimensional resolution has been developed for the vibrational imaging of chemical species. Due to the coherent nature of the CARS emission, it has been reported that the detection of epi-CARS and forward-CARS (F-CARS) signals depends on the size and shape of the sample. We investigate theoretically and experimentally the effects on the CARS signal of refractive index mismatches between the sample and its surroundings. Backward-CARS and F-CARS signals are measured for different polystyrene bead diameters embedded in different refractive index solvents. We show that index mismatches result in a backward-reflected F-CARS signal that generally dominates the experimentally backward-detected signal. Simulations based on geometrical and wave optics comparing forward- and backward-detected signals for polystyrene beads embedded in different index solvents confirm our findings. Furthermore, we demonstrate that the maxima of forward- and backward-detected signals are generated at different positions along the optical axis in the sample if refractive index mismatches are present between the sample and its surroundings.     

Staphylococcus aureus growth and enterotoxin production during the manufacture of uncooked, semihard cheese from cows' raw milk

Staphylococcus aureus growth and enterotoxin production during the manufacture of model Saint-Nectaire, Registered Designation of Origin Saint-Nectaire, and Registered Designation of Origin Salers cheeses, three types of uncooked, semihard, raw milk cheese, were investigated. Coagulase-positive staphylococci (SC+) grew rapidly during the first 6 h. Between 6 and 24 h, counts increased by less than 0.5 log CFU/ml. Raw milk counts ranged from undetectable (<10 CFU/ml) to 3.03 log CFU/ml. Maximal levels reached in cheese on day 1 ranged from 2.82 to 6.84 log CFU/g. The level of SC+ after 24 h was mainly influenced by the milk baseline SC+ level (correlation coefficient, r > 0.80) but pH at 6 h influenced the SC+ growth observed between 6 and 24 h (r > 0.70). Thus, the initial level of SC+ in raw milk should be maintained below 100 CFU/ml and best below 40 CFU/ml. To limit growth, acidification should be managed to obtain pH values around or below 5.8 at 6 h in Saint-Nectaire cheeses and around or below 6.3 at 6 h in Salers cheeses. Enterotoxins were only detected in two Salers cheeses whose SC+ counts on day 1 were 5.55 log CFU/g and 5.06 log CFU/g, respectively, and whose pH values at 6 h were high (approximately 6.6 and 6.5, respectively).     

Reflectance reduction of InP wafers after high-temperature annealing

Broadband reduction of light reflection from the surface of InP wafers after high-temperature annealing in air has been observed. In the transparency region of the material, the reflection drop is accompanied by increasing transmission of light through the wafer. The spectral position of a deep minimum of the reflection coefficient can be tuned, by varying the temperature and the time of annealing, in a wide spectral range from ultraviolet to infrared. The effect is due to formation of thermal oxide layers on the surfaces of the wafer with optical parameters favorable for antireflection.