The evaluation of a social adaptive website for cultural events

In this paper, we present an evaluation of a social adaptive website in the domain of cultural events, iCITY DSA, which provides information about cultural resources and events that promote the cultural heritage in the city of Turin. Using this evaluation, our objective was to investigate the actual usage of a social adaptive website, in an effort to discover the real behavior of users, the unforeseen correlations among user actions and the consequent interactive behavior, the accuracy of both system and social recommendations and their impact on the users themselves, and the role of tagging in the user modeling process. The major contributions of the paper are manifold: insights into user interactions with social adaptive systems; guidelines for future designs; evaluation of the tagging activity and tag meanings in relation to the application domain and thus their impact on the representation of the user model; and a demonstration of how a combination and interplay of evaluation methodologies (e.g., quantitative and qualitative) can enhance our comprehension of evaluation data.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Microstructure of Reaction Zone Formed During Diffusion Bonding of TiAl with Ni/Al Multilayer

In this article, the characterization of the interfacial structure of diffusion bonding a TiAl alloy is presented. The joining surfaces were modified by Ni/Al reactive multilayer deposition as an alternative approach to conventional diffusion bonding. TiAl substrates were coated with alternated Ni and Al nanolayers. The nanolayers were deposited by dc magnetron sputtering with 14 nm of period (bilayer thickness). Joining experiments were performed at 900 °C for 30 and 60 min with a pressure of 5 MPa. Cross sections of the joints were prepared for characterization of their interfaces by scanning electron microscopy (SEM), transmission electron microscopy (TEM), scanning transmission electron microscopy (STEM), high resolution TEM (HRTEM), energy dispersive x-ray spectroscopy (EDS), and electron backscatter diffraction (EBSD). Several intermetallic compounds form at the interface, assuring the bonding of the TiAl. The interface can be divided into three distinct zones: zone 1 exhibits elongated nanograins, very small equiaxed grains are observed in zone 2, while zone 3 has larger equiaxed grains. EBSD analysis reveals that zone 1 corresponds to the intermetallic Al₂NiTi and AlNiTi, and zones 2 and 3 to NiAl.     

Betulinic Acid in Complex with a Gamma-Cyclodextrin Derivative Decreases Proliferation and in Vivo Tumor Development of Non-Metastatic and Metastatic B164A5 Cells

Betulinic acid, a very promising anti-melanoma agent, has very low water solubility that causes low bioavailability. To overcome this inconvenience, a highly water-soluble cyclodextrin was used (octakis-[6-deoxy-6-(2-sulfanyl ethanesulfonic acid)]-γ-cyclodextrin). The complex was physico-chemically analyzed using differential scanning calorimetry (DSC), X-ray and scanning electron microscopy (SEM) methods and then in vitro tested for its antiproliferative activity by the MTT assay and by cell cycle analysis. Finally, the complex was tested in vivo using an animal model of murine melanoma developed in C57BL/6J mice, where it caused a reduction in tumor volume and weight. The study revealed the beneficial influence of betulinic acid inclusion into the cyclodextrin in terms of antiproliferative activity and in vivo tumor development.     

Solid lubricant behavior of MoS2 and WSe2-based nanocomposite coatings

Abstract

Tribological coatings made of MoS₂ and WSe₂ phases and their corresponding combinations with tungsten carbide (WC) were prepared by non-reactive magnetron sputtering of individual targets of similar composition. A comparative tribological analysis of these multiphase coatings was done in both ambient air (30–40% relative humidity, RH) and dry nitrogen (RH<7%) environments using the same tribometer and testing conditions. A nanostructural study using advanced transmission electron microscopy of the initial coatings and examination of the counterfaces after the friction test using different analytical tools helped to elucidate what governs the tribological behavior for each type of environment. This allowed conclusions to be made about the influence of the coating microstructure and composition on the tribological response. The best performance obtained with a WSe_x film (specific wear rate of 2 × 10^?8 mm³ N^–1m^–1 and a friction coefficient of 0.03–0.05) was compared with that of the well-established MoS₂ lubricant material.     

Molds and Resists Studies for Nanoimprint Lithography of Electrodes in Low-Voltage Polymer Thin-Film Transistors

A low-cost patterning of electrodes was investigated looking forward to replacing conventional photolithography for the processing of low-operating voltage polymeric thin-film transistors. Hard silicon, etched by sulfur hexafluoride and oxygen gas mixture, and flexible polydimethylsiloxane imprinting molds were studied through atomic force microscopy (AFM) and field emission gun scanning electron microscopy. The higher the concentration of oxygen in reactive ion etching, the lower the etch rate, sidewall angle, and surface roughness. A concentration around 30 % at 100 mTorr, 65 W and 70 sccm was demonstrated as adequate for submicrometric channels, presenting a reduced etch rate of 176 nm/min. Imprinting with positive photoresist AZ1518 was compared to negative SU-8 2002 by optical microscopy and AFM. Conformal results were obtained only with the last resist by hot embossing at 120 °C and 1 kgf/cm² for 2 min, followed by a 10 min post-baking at 100 °C. The patterning procedure was applied to define gold source and drain electrodes on oxide-covered substrates to produce bottom-gate bottom-contact transistors. Poly(3-hexylthiophene) (P3HT) devices were processed on high-κ titanium oxynitride (TiO _x N _y ) deposited by radiofrequency magnetron sputtering over indium tin oxide-covered glass to achieve low-voltage operation. Hole mobility on micrometric imprinted channels may approach amorphous silicon (～0.01 cm²/V s) and, since these devices operated at less than 5 V, they are not only suitable for electronic applications but also as sensors in aqueous media.     

An Integrated System for UAV Control Using a Neural Network Implemented in a Prototyping Board

Modern aerospace vehicles are expected to have non-conventional flight envelopes and then, in order to operate in uncertain environments, they must guarantee a high level of robustness and adaptability. A Neural Network (NN) controller, with real-time learning capability, can be used in applications with manned or unmanned aerial vehicles. In this paper a novel real-time control system, based on a NN model, in order to control the trajectories of a hexacopter is proposed. The proposed NN is optimized by the analytical calculation of the embedding parameters. The paper shows a performance evaluation, through a real experimental testbed, of the proposed approach in terms of error measures and computation of the angular velocities of the hexacopter.     

Calorimetric Measurements at Low Temperatures in Toluene Glass and Crystal

The specific heat of toluene in glass and crystal states has been measured both at low temperatures down to 1.8 K (using the thermal relaxation method) and in a wide temperature range up to the liquid state (using a quasiadiabatic continuous method). Our measurements therefore extend earlier published data to much lower temperatures, thereby allowing to explore the low-temperature “glassy anomalies” in the case of toluene. Surprisingly, no indication of the existence of tunneling states is found, at least within the temperature range studied. At moderate temperatures, our data either for the glass or for the crystal show good agreement with those found in the literature. Also, we have been able to prepare bulk samples of toluene glass by only doping with 2% mol ethanol instead of with higher impurity doses used by other authors.     

Fermented milk obtained with kefir grains as an ingredient in breadmaking

The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim milk, fermented skim milk and neutralised fermented skim milk. Breads were prepared with commercial wheat flour, lyophilised milk samples and yeast through a straight dough process. Quality was assessed through loaf volume, crumb porosity and moisture, crumb texture and crust colour. Changes in texture and starch recrystallisation by X‐ray diffractometry were determined after 1 and 3 days of storage at room temperature. Breads with acidified milks showed the highest specific volumes and crumbs with the best texture properties. Crystallinity in bread with fermented milks was higher than for skim milk sample. This would indicate that there would be a certain effect of the type of milk processing on the promotion of starch retrogradation.