The Ideal of Community and Its Counterfeit Construction

Under the banner of New Urbanism, the marketing of community is inherently exclusionary. These developments, produced with mandated aesthetics, proffer a vernacular image of community for the social relations and personal identification of place. This commodification is socially corrosive. Design guidelines, costs, contracts, legal prohibitions, marketing, and surveillance all establish the exclusive criteria of residency, but cannot substitute for social interaction and self-definition. Community is an arena of participation that evolves through discourse, a constituent missing within the philosophy and constructed developments of New Urbanism.     

ALKALINE PHOSPHATASE FROM JAW ALA SHRIMP (ACETES INDICUS)

Alkaline phosphatase was isolated from Jawala shrimps (Acetes indicus), a tiny crustacean. The hepatopancreas (head region) is a good source of this enzyme. pH optima of the partial purified enzyme was found to he 9.5 and optimal temperature for maximal activity was 40C. Jawala phosphatase was completely inhibited by 1, 10‐phenanthroline and EDTA, indicating that it is a metalloprotein. The activity of inhibited enzyme was restored by Zn²⁺ and Mn²⁺ salts. Feed back inhibition of the enzyme by inorganic phosphate was also observed.     

A Recurrent Neural Network that Learns to Count

Parallel distributed processing (PDP) architectures demonstrate a potentially radical alternative to the traditional theories of language processing that are based on serial computational models. However, learning complex structural relationships in temporal data presents a serious challenge to PDP systems. For example, automata theory dictates that processing strings from a context-free language (CFL) requires a stack or counter memory device. While some PDP models have been hand-crafted to emulate such a device, it is not clear how a neural network might develop such a device when learning a CFL. This research employs standard backpropagation training techniques for a recurrent neural network (RNN) in the task of learning to predict the next character in a simple deterministic CFL (DCFL). We show that an RNN can learn to recognize the structure of a simple DCFL. We use dynamical systems theory to identify how network states reflect that structure by building counters in phase space. The work is an empirical investigation which is complementary to theoretical analyses of network capabilities, yet original in its specific configuration of dynamics involved. The application of dynamical systems theory helps us relate the simulation results to theoretical results, and the learning task enables us to highlight some issues for understanding dynamical systems that process language with counters.     

无线产品半导体工艺的选择

众多的无线标准以及它们在单芯片上相互组合的可能性为实现下一代产品的生产工艺提出了很多问题。数字CMOS、RFCMOS和SiGe BiCMOS之间在工艺、成本和性能三方面存在一定的权衡,但是人们的争论更倾向于采用数字CMOS工艺作为无线产品设计的可行性方案,因为生产规模是不完善的,需要针对功能上的扩展做进一步的分析,而功能上的扩展可能在技术标准上与基于CMOS的特殊工艺存在对立。     

DEVELOPMENT AND APPLICATION OF AN EXPERT SYSTEM FOR EVALUATION OF SCOUR AND STREAM STABILITY

This paper describes a field-deployable decision support system that assists state highway department bridge inspectors in recognizing potential scour hazards and assessing the vulnerability of bridge sites in a cost effective manner. Scour and stream stability is an extremely important problem related to bridge safety as approximately 75% of all bridge failures are related to scour. The purpose of the expert system is to: (1) determine the state of scour risk at a bridge based upon site observations and site history and (2) catalog/store/retrieve information describing bridge site conditions. The system requests from the user a wide range of information about the bridge and bridge site, such as bank countermeasure presence and damage, location erosion, debris accumulation, and bed cross section profile and based upon an extensive rule base determines if abatement actions are necessary. This paper briefly describes what the system does and how the “knowledge” contained in the system is implemented. Major features of the system are described, including Stream Cross Sectional Analysis, Photographic Cataloging/Storage/ Retrieval, System Help, and a Logic Tracing Facility. The range of System Conclusions that the system produces is also briefly presented. Testing and evaluation of the system are also described as well as potential future modifications.     

Effect of a bacteriocin‐producing strain of Lactobacillus paracasei on the nonstarter microflora of Cheddar cheese

In this study, the growth of chloramphenicol‐resistant bacteriocin‐sensitive indicator strain Lactobacillus casei DPC 2048^CM was evaluated in Cheddar cheese made with bacteriocin‐producing Lactobacillus paracasei DPC 4715. No suppression of growth of the indicator strain was observed in the cheese during ripening, and no bacteriocin production by L. paracasei DPC 4715 was detected by the well diffusion method in cheese and cheese extracts. The bacteriocin produced by L. paracasei DPC 4715 was sensitive to chymosin and cathepsin D, and it may have been hydrolysed by the rennet used for cheese manufacture or by indigenous milk proteases.     

EVALUATION OF INSTRUMENTAL METHODS FOR FIRMNESS MEASUREMENT OF FRESH AND CANNED CLINGSTONE PEACHES

The firmness of fresh and canned clingstone peaches was investigated using blade extrusion, back extrusion, and shear-compression instruments. The three techniques yielded results which correlated well among themselves and to sensory evaluation of peach firmness. Results indicate that high vacuum flame sterilization yields a canned product which is closer in firmness to fresh peaches than is the conventionally retorted product.     

Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages

Tomato juice was inoculated with spores of Bacillus subtilis and Bacillus licheniformis, placed in jars sealed with four polymers: oriented polypropylene (OPP), low density polypropylene with 4.5% ethyl vinyl acetate (LDPE + EVA), polyvinylidene chloride (PVDC), and polyethylene teraphthalate (PET); used in aseptic packages, serving as lids, heated in a boiling water bath for 10 min, and incubated at 35°C for up to 100 days. B. subtilis and-B. licheniformis grew at the surface of the food when OPP and LDPE + EVA were used, which caused the pH to rise above 4.6 in 60 days and above 5.0 within 100 days. The oxygen partial pressures were 0.20 and 0.18 atm per day, and the oxygen permeation ratios were 5.64 and 0.76 cc/day for LDPE + EVA and OPP, respectively.     

Effects of Storage Time and Temperature on the Microflora and Amine-Development in Spanish Mackerel (Scomberomorus maculatus)

Microbial content was characterized and levels of three amines (histamine, cadaverine, and putrescine) were determined in Spanish mackerel (Scomberomorus maculatus) decomposed at PC, WC, and 30°C for varying lengths of time. Correlations were shown (1) between the levels of the histamine, cadaverine, and putrescine and the time and temperature of decomposition, (2) between the ratios of cadaverine/histamine and putrescine/histamine levels and the temperature of decomposition, and (3) between increasing total microbial counts and rising amine levels. A total of 14 bacterial species with histidine decarboxylase activity were isolated from decomposing fish, including three species (Acinetobacter lwoffi, Pseudomonas putrefaciens, and Aeromonas hydrophila) not previously reported to have the potential to produce histamine.     

ETHYLENE CAPSULE PROMOTES EARLY RIPENING OF 'd'ANJOU' PEARS PACKED IN MODIFIED ATMOSPHERE BAGS

‘d'Anjou’ pears (Pyrus communis, L.) harvested commercially with flesh firmness of 64.5 N were incapable of ripening normally at 20C within 60 days of air storage at ‐1C (denoted as “under‐chilled” fruits). When under‐chilled ‘d'Anjou’ fruits (8 fruits, total fruit weight of 1.8 kg) were packed in a 3.8‐liter perforated bag inserted with an ethylene capsule, fruit would ripen normally at 20C. The ethylene concentration in the packed bag maintained no less than 100 ppm after 4 days at 20C, and declined to about 25 ppm on day 7. Regardless of the storage length, ripened fruit induced by the ethylene capsule developed high buttery and juicy texture. If ‘d’ Anjou’ fruit had been stored at ‐1C for less than 30 days, ripened fruit lacked high flavor quality. Flavor quality of ripened fruit improved rapidly when the fruit had been stored for longer than 30 days.