Bipolar database querying using bipolar satisfaction degrees

When expressing their information needs in a (database) query, users sometimes prefer to state what has to be rejected rather than what has to be accepted. In general, what has to be rejected is not necessarily the complement of what has to be accepted. This phenomenon is commonly known as the heterogeneous bipolar nature of expressing information needs. Satisfaction degrees in regular fuzzy querying approaches are based on the “symmetric'' assumption that the extent to which a database record, respectively, satisfies and does not satisfy a given query are complements of each other and are therefore less suited to adequately handle heterogeneous bipolarity in query specifications and query processing. In this paper, we present a bipolar query satisfaction modeling framework which is based on pairs that consist of an independent degree of satisfaction and degree of dissatisfaction. The use and advantages of the framework are illustrated in the context of fuzzy query evaluation in regular relational databases. More specifically, the evaluation of heterogeneous bipolar queries that contain both positive, negative, and bipolar criteria is studied. © 2011 Wiley Periodicals, Inc.     

Virgin grape seed oil: Is it really a nutritional highlight?

In comparison to refined grape seed oil which is neutral in taste and smell, the virgin oil is characterized by a pleasant vinous and fruity aroma, which also reminds of raisins if high‐quality raw material is used for the production. Difficulties arise from the susceptibility of the raw material to microbial and enzymatic deterioration as a result of the high moisture content after pressing the juices from the grapes. Grape seed oil has a high content (70%) of linoleic acid, whereas the total part of unsaturated fatty acids amounts to about 90%. In comparison to other edible oils, the oil contains, in addition to tocopherols, antioxidant‐effective tocotrienols. During the oil pressing process, only a small amount of phenolic compounds is transferred into the oil (0.01 mg/g), while most of these nutritionally interesting components remain in the press cake. Here, the content of phenolic compounds is about 2000 times higher. During storage of virgin grape seed oil, the pleasant sensory attributes change, and more and more degradation products like ethyl acetate, acetic acid or ethanol are detectable. Parts of the seed material, which come into the oil during pressing, result in a faster impairment of the oil.