Adaptive control for the discrete-time parametric-strict-feedback form

The design of a state feedback controller for a class of SISO non-linear discrete-time systems is proposed. Namely, an alternative adaptive scheme is stated for the parametric-strict-feedback form. The control objective is to achieve tracking of a reference signal. Backstepping control is combined with a parameter estimator based on an orthogonalization process which overcomes the drawback of over-parameterization. Without assuming any growth conditions on the non-linearities, global boundedness and convergence are obtained in the closed loop system.     

Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris)

Total phenolic content of seven improved common bean cultivars (Phaseolus vulgaris L.) namely, Negro Altiplano, Negro Durango, Negro Sahuatoba, Flor de mayo sol, Flor de Mayo Bajío, Flor de Mayo 94044MX and Bayo Madero were analyzed. Acetone and methanol extracts from bean cotyledons were obtained by successive extractions. Total phenolic content was evaluated following Folin–Ciocalteu method; antioxidant activity by the DPPH technique; antimutagenic potential by the Ames method; and preliminary identification was realized by 2D-TLC. Results indicated high correlation between total phenol content and antioxidant activity for acetone extracts, and also high correlation between antioxidant and antimutagenic activities. In contrast, low correlation coefficients were obtained for methanol extracts. Three cultivars (two Negro cultivars and a Flor de Mayo type) showed lower antimutagenic activity than catechin.     

Neuropeptides and thirst: The temporal response of corticotropin-releasing hormone and neurotensin/neuromedin N gene expression in rat limbic forebrain neurons to drinking hypertonic saline.

The authors have demonstrated in rats that the ingestion of hypertonic saline for 5 days provides an increasingly complex dehydrating stimulus to the rats. Initially, the stimulus leads to cellular dehydration, but extracellular dehydration develops as ingestion continues beyond 3 days. The initial cellular dehydration provokes modifications to corticotropin-releasing hormone and neurotensin/neuromedin N messenger RNAs (mRNAs) in some neurons of the limbic forebrain, changes that are either maintained or are modified as extracellular dehydration develops. These changes in mRNA content occur in neurosecretory neurons as well as in neurons in hypothalamic and telencephalic regions associated with behavior and autonomic regulation. The authors propose that alterations in peptide mRNAs are allied to altered neuronal signaling processes that direct the different components of the homeostatic response to dehydration. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Supercritical fluid extraction of alkaloids from Ilex paraguariensis St. Hil.

In this work a study about extracts obtained from Ilex paraguariensis St. Hil. leaves with supercritical CO₂ was carried out. Experiments were performed in a pilot-scale extractor with capacity of 1 L at pressure of 120, 150, 170 and 200 bar for four temperature conditions, 313.15, 323.15, 333.15 and 343.15 K. The experimental data were fitted using a mathematical model characterized by the existence of two distinct periods of extraction. Numerical results for the adjusted parameters correlated very well the supercritical extraction experimental data. The confidence of results obtained from mathematical model and experiments was assured through the chi-square test.     

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the main contaminants in bread, was evaluated. Only four strains (Lactobacillus plantarum CRL 778, Lactobacillus reuteri CRL 1100, and Lactobacillus brevis CRL 772 and CRL 796) from 95 strains tested displayed antifungal activity. The major antifungal compounds were acetic and phenyllactic acids. The fermentation quotient (FQ = 2.0) and the leaven volume (80 cm³) of doughs with LB and yeasts were higher than doughs without LB. The inclusion of antifungal LAB strains in the starter culture allowed a reduction in the concentration of calcium propionate by 50% while still attaining a shelf life similar to that of traditional bread containing 0.4% CP.     

Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages

The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with primers M13, XD9, RAPD1 and RAPD2 and 16S rDNA sequencing were applied to the identification and intraspecific differentiation of 100 strains of lactobacilli and Micrococcaceae. DGGE analysis was used to monitor the dynamic changes in population after total microbial DNA was directly extracted from sausages and subjected to PCR using V3f (GC), Bact-0124f-GC and Univ-0515r primers. The sequence analysis of 16S rDNA of the dominant species was also carried out. Lactobacillus sakei and Lactobacillus plantarum were the dominant lactic acid organisms during the fermentation while Staphylococcus saprophyticus represented the dominant species of Micrococcaceae. It was demonstrated that the ripening process of Argentinean artisanal fermented sausage is driven by a limited number of Lactobacillus and Staphylococcus strains selected from environmental microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The identification of dominant communities present in this artisanal fermented sausage can help in the selection of starter cultures consisting in well adapted strains to the particular production technology.     

Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

In ice cream and sorbet manufacturing small ice crystals are desired to deliver a product with a smooth texture and good palatability. This research studied the influence of the operating conditions on the ice crystal size and the draw temperature of the sorbet during the freezing process. The evolution of ice crystal size was tracked with the focused beam reflectance measurement (FBRM) technique, which uses an in situ sensor that makes it possible to monitor online the chord length distribution (CLD) of ice crystals in sorbets containing up to 40% of ice. The refrigerant fluid temperature had the most significant influence on the mean ice crystal chord length, followed by the dasher speed, whereas the mix flow rate had no significant influence. A decrease in the refrigerant fluid temperature led to a reduction in ice crystal size, due to the growth of more small ice crystals left behind on the scraped wall from previous scrapings. Increasing the dasher speed slightly reduced the mean ice crystal chord length, due to the production of new small ice nuclei by secondary nucleation. For a given refrigerant fluid temperature and dasher speed, low mix flow rates resulted in lower draw temperatures, due to the fact that the product remains in contact with the freezer wall longer. High dasher speeds warmed the product slightly, due to the dissipation of frictional energy in the product, the effect of which was in part moderated by the improvement in the heat transfer coefficient between the product and the freezer wall.     

A theoretical study of the electronic structure and bonding of the monoclinic phase of

The electronic properties of the Mg₂NiH₄ monoclinic phase are calculated using a density functional approach calculation. The crystalline parameters and interatomic distances calculated are close to the experimental values within a 3% error. We also evaluate the density of states (DOS) and character of the chemical bonding for the hydrogen's located in their equilibrium positions. While the Ni–Mg interaction is dominant in the pure alloy, in the hydride the hydrogen atoms present a bonding much more developed with Ni than with Mg. The principal bonding interaction is Ni sp–H s. Moreover, a small bonding between Ni d_eg and H 1s is observed. Up the Fermi level, the Ni–H interaction is slightly antibonding. The Mg–Ni bonding interactions are weaker in the hydride phase when compared with the pure Mg₂Ni alloy. The present study is potentially useful because the alloys Mg–Ni are good materials for hydrogen storage.