NEIGHBORHOOD DEVELOPMENT IN THE METROPOLITAN ECONOMY: A Policy Review

ABSTRACT: This article introduces policymakers and scholars to several issues in the development of city neighborhoods and their residents. It constructs a literature review around a tree diagram of problems and solutions, arguing that this is a more useful way to organize information than the social science questions that typically interest academics. Following this structured overview, I make the following arguments about space and scale in neighborhood policy: (1) Even if we adopt an individualistic model of economic behavior, we do not necessarily need to choose “people” over “place.” (2) The rationale for the development of neighborhood export jobs remains weak. However, we may be able to identify a “preferred policy scale” for job development and placement connections. This is defined as the scale at which the problem of spatial mismatch is not solved at the expense of broader economic development considerations, and vice versa. The research agenda underlying this simple idea would require more sophisticated and policy-relevant work on commuting patterns and on the interaction behavior and other competitive advantages of firms situated in intra-metropolitan space.     

实现家庭健康照护

DSP以及加速度计这类型的组件使得对心脏、肺脏与其它更多的家庭监测功能化为可能。 复杂的半导体技术正在为尺寸日益缩小而且功能更加强大的家用医疗装置的开发而铺路。对于病患而言,更小巧的便携设备的优点就是更易于进行照护、     

Laboratory and Pilot Scale Recovery of Protein from Mechanically Separated Chicken Residue

Bone residue resulting from mechanical deboning of chicken backs and necks was subjected to alkali extraction followed by acid precipstation to recover food grade protein. A laboratory study of effects of varying die size in the grinding of the starting material, of extraction temperature, and of g-force during centrifugation on composition of process fractions was conducted. Grinding increased ash content, higher temperature reduced fat content, and increasing centrifugal force decreased ash content, of the final products. Effects of grinding, extraction temperature, and centrifugal type were also studied on a pilot scale. Final protein product yield was higher at a 22°C than at a 3–7°C extraction temperature, and less fat was incorporated using a basket centrifuge than with a horizontal decanter centrifuge.     

Tensor Product Production System: a Modular Architecture and Representation

Can connectionist networks effectively represent and process structure? A technique called ‘tensor product representations’, which formalizes and generalizes the approaches of several previous connectionist models, was developed by Smolensky and shown to possess a number of desirable general properties. This paper shows how the technique can be effectively used to design a specific symbol-processing task: the serial execution of simple production rules requiring pattern matching, variable binding and structure manipulation. This ‘Tensor Product Production System’ is applied to one of the classes of production rules in Touretzky and Hinton's Distributed Connectionist Production System, and a number of comparisons are made between the two approaches. The mathematical simplicity and analyzability of the tensor product scheme allows the straightforward design of a simpler, more principled, and in some ways more efficient system.     

Kiyoteru Tokuyasu: a pioneer of cryo‐ultramicrotomy

In July 2015 Professor K.T. Tokuyasu passed away in San Diego giving us the opportunity to reflect on the contribution this electron microscopist made to the field of immunocytochemistry. His work provided a sensitive, minimally invasive approach to producing thin sections of biological material for labeling with antibodies. His approach has been applied to a wide range of biological applications and provided important information on cellular processes.     

Implications of nitrogen nutrition for grapes, fermentation and wine

This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil‐derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour‐active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast‐assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g. hydrogen sulfide) and higher alcohols, and low production of esters and long chain volatile fatty acids. High must YAN leads to increased biomass and higher maximum heat output due to greater fermentation vigour, and increased formation of ethyl acetate, acetic acid and volatile acidity. Increased concentrations of haze‐causing proteins, urea and ethyl carbamate and biogenic amines are also associated with high YAN musts. The risk of microbial instability, potential taint from Botrytis‐infected fruit and possibly atypical ageing character is also increased. Intermediate must YAN favours the best balance between desirable and undesirable chemical and sensory wine attributes. ‘Macro tuning’, of berry nitrogen status can be achieved in the vineyard, given genetic constraints, but the final ‘micro tuning’ can be more readily achieved in the winery by the use of nitrogen supplements, such as diammonium phosphate (DAP) and the choice of fermentation conditions. This point highlights the need to monitor nitrogen not only in the vineyard but also in the must immediately before fermentation, so that appropriate additions can be made when required. Overall, optimisation of vineyard and fermentation nitrogen can contribute to quality factors in wine and hence affect its value. However, a better understanding of the effect of nitrogen on grape secondary metabolites and different types of nitrogen sources on yeast flavour metabolism and wine sensory properties is still required.     

Translational aspects of the modern genetics in head and neck cancers

Oral Cancer (OC) is one of the most recurrent cancers in the head and neck squamous cancer (SCCHN)category. Recently, the genome-wide association studies (GWAS) have gained growing interest in the scientificcommunity. GWAS have identified several pathways involved in the interactions among general risk factors andgenomic variants affecting SCCHN. This systematic overview aims to critically evaluate the latest data reported withinthe scientific literature. The aim was to investigate the impact of genetic aspects on SCCHN onset and prognosis,involving other clinical and systemic co-factors. PubMed, Google Scholar, and Cancer Genetics Web databases havebeen systematically investigated for original articles published in the last two years, reporting studies on the mainqueries addressed in this work. This review also comparatively describes the impact of environmental andpathological co-factors in different types of cancers, clarifying and updating the role of genetic factors in SCCHNonset and development. The main outcomes reported may be helpful to drive clinicians towards their clinicalevaluations for the most appropriate therapeutic approach in SCCHN.