Assessing obesity: classification and epidemiology

Obesity is generally defined as a body mass index (BMI) of 30 kg/m2 and higher. Overweight is defined as a BMI between 25 and 30 kg/m2. The prevalence varies considerably between countries, and between regions within countries. It is estimated that more than half of adults aged 35-65 living in Europe are either overweight or obese. Overweight is more common among men than among women but obesity is more common among women. The prevalence of obesity in Europe is probably in the order of 10-20% in men and 15-25% in adult women. In most European countries who have reliable data on time-trends the prevalence of obesity seems to be increasing. In most European countries, obesity is usually inversely associated with socio-economic status, particularly among women. New classifications of overweight may be based on cut-off points for simple anthropometric measures which reflects both total adiposity as well as abdominal fatness.     

Algorithms for processing the group K nearest-neighbor query on distributed frameworks

Distributed and Parallel Databases - Given two datasets of points (called Query and Training), the Group (K) Nearest-Neighbor (GKNN) query retrieves (K) points of the Training with the smallest sum...     

Does maintainability relate to the energy consumption of software? A case study

Software Quality Journal - Energy consumption of software has been becoming increasingly significant, since it can vary according to how the software has been developed. In recent years, developers...     

A study of behavioural groupings of polyphenolic species in "fino" sherry wine. Evolution during vinification and mechanical treatment of the grape

The different groups and/or classes among phenolic acids and aldehydes identified during the elaboration process of "fino" sherry wine have been studied. The study was carried out using different processes during the elaboration of the wine and we have attempted to establish whether the different treatments of the grape affect these groupings. The study was undertaken by means of cluster and multifactorial analysis on the data obtained by the quantitative determination of phenolic acids and aldehydes during vinification and in experiments carried out on the grape under different mechanical treatments. The analysis of phenolic acids and aldehydes was done with HPLC, using a C-18 mu-Bondapak and a stepwise composite gradient. The samples were previously extracted with ethylic ether.     

An algorithm for solving sparse Nonlinear Least Squares problems

We introduce a new method for solving Nonlinear Least Squares problems when the Jacobian matrix of the system is large and sparse. The main features of the new method are the following:

1. The Gauss-Newton equation is “partially” solved at each iteration using a preconditioned Conjugate Gradient algorithm.
2. The new point is obtained using a two-dimensional trust region scheme, similar to the one introduced by Bulteau and Vial.

We prove global and local convergence results and we present some numerical experiments.     

Current oscillations in austenitic stainless steel induced by the presence of chloride ions

The conditions for current oscillations in austenitic stainless steel (AISI Type 303) in 1M H₂SO₄ containing Cl^? ions are given. The periodic oscillations are produced in a close potential range determined at the active-passive transition region. It requires a non-homogeneous distribution of inclusions and carbides at the metal surface and a concentration range of Cl^? ion where active and passive areas coexist on the metal surface. The constraints at the surface determining these two regions are related to the Cl^? ion competitive adsorption and the local accumulation of corrosion products. Electrochemical data and SEM observations are correlated.     

Surface Areas of Nitrated Hydrotalcites

Hydrotalcites in the nitrate form were prepared using microwave irradiation in the hydrotreatment step. The surface area (BET) of nitrated hydrotalcites was evaluated. Solids were characterized by atomic absorption, X-ray diffraction and BET analysis. Thermal pretreatment temperature determined the surface area of the hydrotalcites.     

Analysis of pentasodium triphosphate hydration kinetics

The present work analyzes the effect of various factors on the hydration of pentasodium triphosphate. The experimental method is based on application of the hydration test. Technical-quality products with different proportions of phase I and phase II have been used. The variables studied are phase I/phase II ratio, initial temperature, particle size, stirring rate and composition of the slurry (presence of hexahydrate crystals and water hardness). The results have been discussed according to a kinetics model that includes a series of stages of a physical nature (dissolution of anhydrous salt and the crystallization of the hexahydrate), as well as of a chemical nature (solvation of the ions in solution). Crystallization of the hexahydrate may be the controlling stage in the process.     

Functional properties of a protein product from Caryodendron orinocense (Barinas nut)

The functional properties of Caryodendron orinocense protein product were investigated and compared with those of soybean (Glycina maxima). The product protein content was 24.47 g/100 g (Nx6.25). Solubility increased at both sides of the isoelectric point (pH 4.0) and with increased NaCl concentration up to 0.5M. Compared with soybean flour (50% protein), the protein product exhibited higher water and oil absorption, but lower emulsifying activity, emulsion stability, foaming capacity, and foam stability, the last one increase at higher pH. Emulsifying activity, foaming capacity, and foam stability were ionic strength dependent. C. orinocense protein product increased its emulsifying activity steadily from 0.05M to 0.75M NaCl, while it remained almost constant for soybean flour. Foaming capacity increased drastically at pH 10. The minimum time and concentration to form a gel was 20% in 4 min and 10% in 8 min for the Caryodendron protein product and soybean flour, respectively. The bulk density was 0.5056+/-0.0041 g/mL.