Evolution towards smart home environments: empirical evaluation of three user interfaces

Smart home environments have evolved to the point where everyday objects and devices at home can be networked to give the inhabitants new means to control them. Familiar information appliances can be used as user interfaces (UIs) to home functions to achieve a more convenient user experience. This paper reports an ethnographic study of smart home usability and living experience. The purpose of the research was to evaluate three UIs—a PC, a media terminal, and a mobile phone—for smart home environments. The results show two main types of activity patterns, pattern control and instant control, which require different UI solutions. The results suggest that a PC can act as a central unit to control functions for activity patterns that can be planned and determined in advance. The mobile phone, on the other hand, is well suited for instant control. The mobile phone turned out to be the primary and most frequently used UI during the 6-month trial period in the smart apartment.     

Best compromise solution for a new multiobjective scheduling problem

In future wireless networks, a mobile terminal will be able to communicate with a service provider using several network connections. These connections to networks will have different properties and they will be priced separately. In order to minimize the total communication time and the total transmission costs, an automatic method for selecting the network connections is needed. Here, we describe the network connection selection problem and formulate it mathematically. We discuss solving the problem and analyse different multiobjective optimization approaches for it.     

Impact of Musashi-1 and Musashi-2 Double Knockdown on Notch Signaling and the Pathogenesis of Endometriosis

The stem cell marker and RNA-binding protein Musashi-1 is overexpressed in endometriosis. Musashi-1-siRNA knockdown in Ishikawa cells altered the expression of stem cell related genes, such as OCT-4. To investigate the role of both human Musashi homologues (MSI-1 and MSI-2) in the pathogenesis of endometriosis, immortalized endometriotic 12-Z cells and primary endometriotic stroma cells were treated with Musashi-1- and Musashi-2-siRNA. Subsequently, the impact on cell proliferation, cell apoptosis, cell necrosis, spheroid formation, stem cell phenotype and the Notch signaling pathway was studied in vitro. Using the ENDOMET Turku Endometriosis database, the gene expression of stem cell markers and Notch signaling pathway constituents were analyzed according to localization of the endometriosis lesions. The database analysis demonstrated that expression of Musashi and Notch pathway-related genes are dysregulated in patients with endometriosis. Musashi-1/2-double-knockdown increased apoptosis and necrosis and reduced stem cell gene expression, cell proliferation, and the formation of spheroids. Musashi silencing increased the expression of the anti-proliferation mediator p21. Our findings suggest the therapeutic potential of targeting the Musashi–Notch axis. We conclude that the Musashi genes have an impact on Notch signaling and the pathogenesis of endometriosis through the downregulation of proliferation, stemness characteristics and the upregulation of apoptosis, necrosis and of the cell cycle regulator p21.     

Effects of enzymes in fibre-enriched baking

The aim of the present study was to improve the quality of fibre-enriched wheat breads by enzymic treatment of the fibre fraction. The suitability of different enzymes in fibre-enriched baking and their effects on the dietary fibre content and the ratio of insoluble: soluble fibre content of the breads were studied. The enzyme preparations used were a hemicellulolytic culture filtrate of Trichoderma reesei, a specific (pI 9) xylanase of T reesei and Fermizyme, an α-amylase preparation containing a standardised level of hemicellulase activity. Rye bran was extracted in water (10% (w/w) suspension) to determine the solubilities of the β-glucans and pentosans. Addition of T reesei culture filtrate significantly increased the amount of extractable pentosan obtained from nonautoclaved rye bran. Rye bran supplementation (5%) of wheat flour increased the farinograph absorption and dough development time, but had little or no effect on stability and softening of the dough. The added enzymes decreased dough stability and increased softening. Addition of enzymes caused significant differences in the stickiness of the wheat doughs both with (P<0·003) and without (P<0·001) rye bran. Fermizyme significantly increased the stickiness of wheat doughs both with and without rye bran. The baking results of the fibre-enriched breads were improved by the added enzymes. Addition of T reesei culture filtrate increased the specific volume of the wheat breads both with and without rye bran by almost 20%. Enzyme mixtures were more efficient than individual xylanase in softening the bread crumb and reducing the staling rate of wheat breads both with and without rye bran. Incorporation of enzymes reduced the total dietary fibre content of the breads, but at least doubled the amount of soluble pentosan. The proportions of fluorescent cell walls in the breads were detected by microscopical image analysis. Enzyme addition caused the surface area of insoluble cell walls originating from wheat flours to decrease, suggesting that the enzymes exert more effects on wheat endorsperm cell walls than on bran particles. © 1998 SCI.     

Atlantic Salmon Mucins Inhibit LuxS-Dependent A. Salmonicida AI-2 Quorum Sensing in an N-Acetylneuraminic Acid-Dependent Manner

One of the most important bacterial diseases in salmonid aquaculture is furunculosis, caused by Aeromonas salmonicida. Bacterial communication through secreted autoinducer signals, quorum sensing, takes part in the regulation of gene expression in bacteria, influencing growth and virulence. The skin and mucosal surfaces, covered by a mucus layer, are the first point of contact between fish and bacteria. Mucins are highly glycosylated and are the main components of mucus. Here, we validate the Vibrio harveyi BB170 bioreporter assay for quantifying A. salmonicida quorum sensing and study the effects of Atlantic salmon mucins as well as mono- and disaccharides on the AI-2 levels of A. salmonicida. Atlantic salmon mucins from skin, pyloric ceca, proximal and distal intestine reduced A. salmonicida AI-2 levels. Among the saccharides abundant on mucins, fucose, N-acetylneuraminic acid and GlcNAcβ1-3Gal inhibited AI-2 A. salmonicida secretion. Removal of N-acetylneuraminic acid, which is the most abundant terminal residue on mucin glycans on Atlantic salmon mucins, attenuated the inhibitory effects on AI-2 levels of A. salmonicida. Deletion of A. salmonicida luxS abolished AI-2 production. In conclusion, Atlantic salmon mucins regulate A. salmonicida quorum sensing in a luxS and N-acetylneuraminic acid-dependent manner.     

Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of non-volatile chemical compounds on the bitter taste of rye was analysed by the aid of enzymatic hydrolysis, releasing potentially flavour-active compounds from the rye matrix. Whole grain rye flour–water suspension was treated with hydrolytic enzymes, whereafter portions of the rye suspensions were baked into crackers, assessed for their sensory profile as well as solubilised hydrolysis products. Heat treatment reduced the perceived bitterness. The treatment with enzyme preparation with high protease activity increased the bitterness of rye and also wheat flour both as suspension and as crackers. Other enzymes tested (with high polygalacturonase, endo-glucanase, xylanase or amyloglucosidase activity) had no significant impact on the perceived bitterness. Thus, small molecular weight peptides were considered to be a significant contributor to the bitter note of rye.     

Optimization of sourdough process for improved sensory profile and texture of wheat bread

The aim of the study was to determine optimum sourdough process conditions for improved flavour and texture of wheat bread. The influence of process conditions and the starter culture on the characteristics of wheat sourdough bread was established by using response surface methodology. Influence of fermentation temperature (16-32 °C), ash content of flour (0.6-1.8 g/100 g), and fermentation time (6-20 h) were considered as independent factors and their effects were studied in sourdough bread fermented with Lactobacillus plantarum, Lactobacillus brevis, Saccharomyces cerevisiae or with a combination of yeast and lactic acid bacteria. Intensity of sensory attributes, specific volume and bread hardness were considered as the main responses. Ash content of flour and fermentation time were the main factors determining the intensity of sensory attributes. The possibility to enhance intensity of overall flavour, aftertaste and roasted flavour without excessive pungent flavour and without reduced fresh flavour in wheat bread containing 20 g sourdough/100 g of wheat dough was demonstrated by choosing e.g. Lb. brevis for a starter and by utilization of high ash content of flour, long fermentation time and reduced temperature. Bread specific volume was improved 0.2-0.5 ml/g and hardness was reduced (after 4 days of storage) up to 260 g by using low ash content of flour and by optimizing fermentation time according to the microbial strain. Lactic acid fermentation had more profound influence on both desired and undesired flavour attributes, as well as textural features of bread in comparison with yeast fermentation.     

Effects of wheat sourdough process on the quality of mixed oat-wheat bread

The aim of this work was to study the effects of sourdough fermentation of wheat flour with Lactobacillus plantarum, on the quality attributes of mixed oat-wheat bread (51 g whole grain oat flour and 49 g/100 g white wheat flour). Emphasis was laid both on β-glucan stability as well as bread structure and sensory quality. The variables of the sourdough process were: dough yield (DY), fermentation time, fermentation temperature, and amount of sourdough added to the bread dough. The sourdough process was shown to be a feasible method for mixed oat-wheat bread, and, when optimized, provided bread quality equal to straight dough baking. A small amount (10g/100 g dough) of slack sourdough fermented at high temperature for a long time resulted in the most optimal sourdough bread with the highest specific volume (3.5 cm³/g), the lowest firmness after 3 days storage (0.31 kg), and low sensory sourness with high intensity of the crumb flavour. Wheat sourdough parameters did not affect the content of oat β-glucan in the bread. Additionally, both straight dough and sourdough bread contained 1.4-1.6 g β-glucan/100 g fresh bread. The average molecular weight of β-glucan was 5.5 × 10⁵ in both types of bread, while that of oat flour was 10 × 10⁵. This indicates that a slight degradation of β-glucan occurred during proofing and baking, and it was not affected by variation in the acidity of the bread between pH 4.9-5.8.     

Solubility Pattern and Recrystallization Behavior of Oat Starch

The oat starch studied had a lipid content of 1,3% and amylose content of 29%. Based on the colorimetric assay, only 15% of the starch leached out from the native granules at 95°C was amylose, whereas 85% of the starch leached from the defatted granules was amylose. The solubilized amylopectin-type material of native oat starch was of clearly lower molecular weight than most of the amylopectin in the original starch. The amylopectin recrystallization enthalpy of 50% native oat starch dispersion Id after gelatinization was 2J/g and that of defatted oat starch was 4J/g.     

Application of a Bayesian model for the quantification of the European methodology for qualification of non-destructive testing

The European methodology for qualification of non-destructive testing is a well-established approach adopted by nuclear utilities in many European countries. According to this methodology, qualification is based on a combination of technical justification and practical trials. The methodology is qualitative in nature, and it does not give explicit guidance on how the evidence from the technical justification and results from trials should be weighted. A Bayesian model for the quantification process was presented in a previous paper, proposing a way to combine the “soft” evidence contained in a technical justification with the “hard” evidence obtained from practical trials.This paper describes the results of a pilot study in which such a Bayesian model was applied to two realistic Qualification Dossiers by experienced NDT qualification specialists. At the end of the study, recommendations were made and a set of guidelines was developed for the application of the Bayesian model.