An adaptive hybrid MOOC model: Disrupting the MOOC concept in higher education

In the 18th century, the educational model underwent a disruptive change driven by the transition from an agricultural to an industrial society. In the 21st century, the change from the industrial society to a knowledge society has been consolidated, but it has not involved a disruption in the learning context. Some elements, many based on technologies, can be considered disruptive, but they have not had sufficient effect to produce a change in the model that has predominated for 300 years. In 2008, teachers began to offer training outside the walls of the university, with a totally disruptive and chaotic model compared to the traditional one; this was supported by open, informal, cooperative, connectivist, autonomous and self-guided training. Massive open online courses (MOOCs) began with cMOOCs, and most universities join the initiative, but they abandoned this disruption, ultimately offering the same courses they always had with free access for anyone, resulting in the second generation of MOOCs (xMOOCs). These MOOCs responded to a new social demand, but their characteristics and context make a formative disruption – which has not yet emerged – necessary. This paper analyses the elements of the two generations of MOOCs in order to propose a new model that does not require sophisticated technological solutions and recovers the initial disruptive sense of MOOCs, so called ahMOOC. It also presents a case study that integrates the social advantages of cMOOCs, the organisational benefits of xMOOCs and the personalisation of the learning, which is essential due to the heterogeneity of the participants. The results and the participant viewpoints emerging from the case study confirm the feasibility of the model, the improvement of the results of current MOOCs and the need – demanded by the participants – to consider diversity, all of which should be accomplished in a disruptive way.     

A rolling horizon simulation approach for managing demand with lead time variability

This paper proposes a rolling horizon (RH) approach to deal with management problems under dynamic demand in planning horizons with variable lead times using system dynamics (SD) simulation. Thus, the nature of dynamic RH solutions entails no inconveniences to contemplate planning horizons with unpredictable demands. This is mainly because information is periodically updated and replanning is done in time. Therefore, inventory and logistic costs may be lower. For the first time, an RH is applied for demand management with variable lead times along with SD simulation models, which allowed the use of lot-sizing techniques to be evaluated (Wagner-Whitin and Silver-Meal). The basic scenario is based on a real-world example from an automotive single-level SC composed of a first-tier supplier and a car assembler that contemplates uncertain demands while planning the RH and 216 subscenarios by modifying constant and variable lead times, holding costs and order costs, combined with lot-sizing techniques. Twenty-eight more replications comprising 504 new subscenarios with variable lead times are generated to represent a relative variation coefficient of the initial demand. We conclude that our RH simulation approach, along with lot-sizing techniques, can generate more sustainable planning results in total costs, fill rates and bullwhip effect terms.     

An efficient reduced simulation of residual stresses in composite forming processes

An efficient simulation of thermal and mechanical models involved in thermosetting composites forming needs to overcome some numerical difficulties related to: (i) the multi-scale behaviour; (ii) the complex geometries involved needing too many degrees of freedom; (iii) the large time intervals where the solution has to be computed; (iv) the non-linearity of the involved evolution equations; (v) the numerous couplings… In this work, an efficient strategy based on a separated representation is proposed. This method enables to avoid the use of an incremental strategy and can lead to impressive computing time savings especially when the model involves fine meshes and very small time steps. The local non-linear chemical kinetics and its coupling with the global heat balance equation are naturally introduced in the separated representation algorithm. Moreover, the dependence of the thermal conductivity and the specific heat on the temperature and on the reaction advancement degree are also taken into account. Knowing the history of the temperature field, the separated representation is again used to solve the thermo-mechanical problem in order to determine the residual stresses.     

Genomic merit for reproductive traits. I: Estrous characteristics and fertility in Holstein heifers

Genetic selection of dairy cattle in the United States has included reproductive traits (daughter pregnancy rate, DPR; heifer conception rate, HCR), which is believed to have partly contributed to halting the decline in reproductive performance. The objectives of the current study were to evaluate the association among genomic merit for DPR (GDPR) and HCR (GHCR) with estrous characteristics measured by an automated device. Holstein heifers (n = 1,005) were genotyped at 2 mo of age and were classified into quartiles (Q1 = lowest, Q4 = highest) according to the GDPR and GHCR values of the study population. At 10 to 11 mo of age, heifers were fitted with a collar that recorded activity and rumination and determined the occurrence of estrus according to changes in activity and rumination compared with the individual's baseline values. Estrous characteristics of spontaneous estruses (SPE) and PGF_2α-synchronized estruses (PGSE) were recorded. Heifers had their estrous cycle synchronized with PGF_2α and following detection of estrus received either artificial insemination or embryo transfer according to the herd's genetic selection program. Heifers in Q2 (17.7 ± 0.3 h) of GHCR tended to have longer SPE than heifers in Q4 (16.7 ± 0.3 h). The interaction between GDPR and GHCR was associated with the likelihood of activity peak (0 = no estrus, 100 = maximum activity) ≥80 at SPE because, among heifers in Q3 and Q4 of GHCR, those in Q1 of GDPR were less likely to have an activity peak ≥80. Heifers in Q1 and Q2 of GDPR had reduced hazard of estrus within 7 d of the first PGF_2α treatment compared with heifers in Q4 of GDPR. Heifers in Q1 (16.1 ± 0.4 h) of GDPR had shorter PGSE than heifers in Q2 (17.6 ± 0.4 h) and Q4 (17.4 ± 0.4 h) and tended to have shorter PGSE than heifers in Q3 (17.4 ± 0.4 h). Rumination nadir on the day of PGSE was greater for heifers in Q1 (?30.1 ± 0.9 min/d) of GDPR compared with heifers in Q4 (?33.7 ± 0.9 min/d). Among heifers receiving only artificial insemination, those in Q1 of GHCR (adjusted hazard ratio = 0.65; 95% confidence interval = 0.48–0.88) became pregnant at a slower rate than heifers in Q4. Genomic merit for HCR was negatively associated with SPE but tended to be positively associated with hazard of pregnancy, whereas GDPR was positively associated with PGSE and hazard of estrus. Selection of dairy cattle for DPR and HCR may improve reproductive performance through different pathways, namely estrous characteristics and pregnancy establishment.     

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.     

Free fatty acids and oxidative changes of a raw goat milk cheese through maturation

Free fatty acids (FFA) and lipid and protein oxidation changes were studied throughout maturation process of a raw goat milk cheese with protected designation of origin. Cheeses were analyzed at 4 different times of maturation, at 1, 30, 60, and 90 d. All FFA significantly increased during maturation and the relative increase was higher for long-chain than medium- or short-chain FFA. At the end of maturation, oleic (C18:1 n9), butyric (C4:0), and palmitic (C16:0) acids were the most abundant. The higher levels of short-chain fatty acids (SCFA) regarding total FFA obtained at the end of Ibores cheese ripening compared with other raw goat milk cheeses, highlight the notable role of SCFA on the flavor of this cheese owing to their low-odor thresholds. Lipid oxidation values significantly increased during maturation process but low levels of malondialdehyde were reported; however, protein oxidation did not significantly change during ripening.     

Optimisation of the extraction of phenolic compounds and antioxidant activity from aerial parts of Bidens pilosa L. using response surface methodology

Response surface methodology was used to find the optimum ethanol concentration and temperature which maximises the antioxidant activity (AA) of hydroalcoholic extracts from aerial parts of Bidens pilosa L. A rotatable central composite design was used, and the extracts were characterised by the determination of solid concentration (SC), total flavonoid (TFC) and total polyphenol content (TPC). AA was determined through 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulphonic acid) diammonium salt (ABTS) and 2,2‐diphenyl‐1‐pycrylhydrazyl (DPPH) radical scavenging activity. Mathematical models showed the significant effects of each variable and allowed to select the optimum conditions of ethanol concentration (62.7%) and extraction temperature (66.2 °C). The optimised extract presented an AA of 804.9 ± 12.2 Trolox equivalent antioxidant capacity (TEAC) dry base (d.b.) for DPPH and 515.8 ± 31.8 TEAC d.b. for ABTS. It was observed that both TFC and TPC showed a good correlation with AA of the extracts.     

Apple extract induces increased epithelial resistance and claudin 4 expression in Caco-2 cells

BACKGROUND: The small intestinal epithelium functions both to absorb nutrients, and to provide a barrier between the outside, luminal, world and the human body. One of the passageways across the intestinal epithelium is paracellular diffusion, which is controlled by the properties of tight junction complexes. We used a differentiated Caco‐2 monolayer as a model for small intestinal epithelium to study the effect of crude apple extracts on paracellular permeability. RESULTS: Exposure of crude apple homogenate to the differentiated Caco‐2 cells increased the paracellular resistance, determined as trans‐epithelial electrical resistance (TEER). This increase was linearly related to the concentration of apple present. The TEER‐enhancing effect of apple extract was due to factors mainly present in the cortex, and the induction was not inhibited by protein kinase inhibitors. Apple‐induced resistance was accompanied by increased expression of several tight junction related genes, including claudin 4 (CLDN4). CONCLUSION: Crude apple extract induces a higher paracellular resistance in differentiated Caco‐2 cells. Future research will determine whether these results can be extrapolated to human small intestinal epithelia. Copyright © 2011 Society of Chemical Industry     

Moisture sorption isotherm of fresh lean beef and external beef fat

The moisture sorption isotherm (MSI) of lean beef and fat beef was experimentally determined. The experimental procedure used was that of the COST 90 project with some modifications to accelerate equilibration. The procedure was validated with the standard reference material microcrystalline cellulose. The MSI of the beef at the highest humidity range was obtained by accelerating equilibration with changes of salts, using a low water activity salt for some time. This procedure was reliable for beef samples but not for the fat samples. No significant changes were found for lean beef in the temperature range 5–40 °C. Three models, GAB, Peleg and Lewicki, were used to fit the experimental data. The best fit was obtained with the GAB equation. The fat MSI was determined at 5, 15 and 25 °C and it was best fitted with the Lewicki model.     

Aflatoxin M1 in pasteurized and ultrapasteurized milk with different fat content in Mexico

High per capita milk consumption in Mexico indicated a strong need for documentation of aflatoxin M1 (AFM1) levels in milk. A survey of 580, 2-liter samples (n = 290), was conducted to quantify AFM1 using high-performance liquid chromatography, considering two maximum tolerance levels (0.05 and 0.5 microg/liter). We relate aflatoxin levels in the seven most consumed brands from different regions, with two processes (pasteurized and ultrapasteurized), different expiration dates, and different fat content: whole fat (28, 30, and 33 g), half-skimmed (10, 16, and 20 g), light (1, 2, and 4 g), and with vegetable oil. Pasteurization and ultrapasteurization did not diminish AFM1 contamination present at levels of 0 to 8.35 microg/liter in 40% of the milk samples at concentrations > or = 0.05 microg/liter and in 10% of the samples at > or = 0.5 microg/liter. Statistically significant relationships were AFM1 contamination with brand (P = 0.002 at the > or = 0.05 microg/liter level and P = 0.034 at the > or = 0.5 microg/ liter level) and higher AFM1 levels with mild or warm seasons of the year (P = 0.0003). Samples with greater fat content had slightly more probability (P = 0.067) of being contaminated by AFM1 at the > or = 0.5 microg/liter level. The milk with the lowest contamination of AFM1 was a brand imported as powder and rehydrated in Mexico.