The influence of genotypic variation in protein composition on emulsifying properties of soy proteins

This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and β-conglycinin (7S). Twelve investigated soybean genotypes showed significant differences in storage protein composition. The β-conglycinin concentration positively correlated with extractable soluble protein content, which was positively correlated with protein extractability. These data suggest that the level of β-conglycinin has a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the 11S∶7S ratio and strongly and negatively correlated with the concentration of β-conglycinin. The emulsion stability index (ESI) showed a moderate positive correlation with the monomeric form of glycinin and a strong positive correlation with the ratio of the monomeric to dimeric form of glycinin. No association was evident between ESI and EAI. Also, no relationship was found between ESI or EAI and extractability. Based on these data, it appears that the 11S∶7S ratio strongly reflects the ability of soybean proteins to form emulsions, whereas the ratio of the two different forms of glycinin may be crucial factors for the stability of soybean protein emulsions. Thus, understanding the relationship between protein composition and functionality could be useful for further improvement of functional behavior of soy proteins in food systems.     

Application of the electrochemical quartz crystal microbalance technique to copper sonoelectrochemistry: Part 1. Sulfate-based electrolytes

The applicability of the electrochemical quartz crystal microbalance technique in an ultrasonic field created by an ultrasound probe is demonstrated for the electrodeposition of copper. Cyclic voltammetry and potentiostatic depositions in acidic sulfate-based copper electrolytes were performed at different ultrasonic intensities. The electrochemical quartz crystal microbalance was operated in ultrasonic fields with intensities up to 30 W cm⁻². For cyclic voltammetry, potential resolved and averaged (apparent) current efficiencies were calculated from mass and charge data in function of the amplitude of the ultrasonic horn. Ultrasound slightly affected the current efficiencies during copper deposition in cyclic voltammetry, but did not change the efficiencies during dissolution. During potentiostatic depositions the current efficiency increased from 84% to almost 100% upon application of ultrasound. Morphology of deposits prepared by potentiostatic depositions was analyzed by scanning electron microscopy, and found to be different at high ultrasonic intensities.     

Consumption of Bilberries Controls Gingival Inflammation

Bioactive molecules in berries may be helpful in reducing the risk of oral diseases. The aim of this study was to determine the effect of bilberry consumption on the outcome of a routine dental clinical parameter of inflammation, bleeding on probing (BOP), as well as the impact on selected biomarkers of inflammation, such as cytokines, in gingival crevicular fluid (GCF) in individuals with gingivitis. Study individuals who did not receive standard of care treatment were allocated to either a placebo group or to groups that consumed either 250 or 500 g bilberries daily over seven days. The placebo group consumed an inactive product (starch). A study group, receiving standard of care (debridement only) was also included to provide a reference to standard of care treatment outcome. Cytokine levels were assayed using the Luminex MagPix system. The mean reduction in BOP before and after consumption of test product over 1 week was 41% and 59% in the groups that consumed either 250 or 500 g of bilberries/day respectively, and was 31% in the placebo group, and 58% in the standard of care reference group. The analysis only showed a significant reduction in cytokine levels in the group that consumed 500 g of bilberries/day. A statistically significant reduction was observed for IL-1β (p = 0.025), IL-6 (p = 0.012) and VEGF (p = 0.017) in GCF samples in the group that consumed 500 g of bilberries daily. It appears that berry intake has an ameliorating effect on some markers of gingival inflammation reducing gingivitis to a similar extent compared to standard of care.     

Integrating multiple paradigms within the blackboard framework

The complexity and diversity of real world applications have forced researchers in the AI field to focus more on the integration of diverse knowledge representation and reasoning techniques for solving challenging, real world problems. Our development environment, BEST (Blackboard based Expert Systems Toolkit), is aimed to provide the ability to produce large scale, evolvable, heterogeneous intelligent systems. BEST incorporates the best of multiple programming paradigms in order to avoid restricting users to a single way of expressing either knowledge or data. It combines rule based programming, object oriented programming, logic programming, procedural programming and blackboard modelling in a single architecture for knowledge engineering, so that the user can tailor a style of programming to his application, using any or arbitrary combinations of methods to provide a complete solution. The deep integration of all these techniques yields a toolkit more effective even for a specific single application than any technique in isolation or collections of multiple techniques less fully integrated. Within the basic, knowledge based programming paradigm, BEST offers a multiparadigm language for representing complex knowledge, including incomplete and uncertain knowledge. Its problem solving facilities include truth maintenance, inheritance over arbitrary relations, temporal and hypothetical reasoning, opportunistic control, automatic partitioning and scheduling and both blackboard and distributed problem solving paradigms     

Two-Stage Improved Recursive Newton-Type Algorithm for Power-Quality Indices Estimation

In the paper, a new improved recursive Newton-type algorithm (IRNTA) suitable for various measurement applications in the electric power systems is presented. Here, it is applied for power-quality (PQ) indices estimation according to the IEEE Standard 1459-2000. Basically, the algorithm is a recursive nonlinear estimator, improved with a strategy of sequentially tuning the forgetting factor. This approach generally improves the algorithm performance: immunity to random noise, accuracy, and the speed of convergence. The IRNTA considers the power frequency as an unknown model parameter and takes into account distortion of voltages and currents. Therefore, it is suitable for the real-time PQ monitoring. The algorithm has two stages. In the first stage, the input signal spectra and fundamental frequency are estimated, whereas in the second stage, the unknown PQ indices are calculated. To demonstrate the efficiency of the proposed algorithm, the results of computer simulations and laboratory testing are presented.     

Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water‐soluble nitrogen, 8.1 g/100 g of TCA‐soluble nitrogen and 2.69 g/100 g of PTA‐SN), intensive proteolysis of α_s2‐CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of β‐CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water‐soluble and water‐insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.     

Monte Carlo Simulations of Thermal Conductivity in Nanoporous Si Membranes

We present a Monte Carlo study of heat transport in Si nanomeshes. Phonons are treated semiclassically as particles of specific energy and velocity that undergo phonon–phonon scattering and boundary scattering on the surfaces of the nanomesh pores. We investigate the influence of: (1) geometric parameters such as the pore arrangement/randomness and porosity, and (2) the roughness amplitude of the pore surfaces on the thermal conductivity of the nanomeshes. We show that the nanomesh porosity has a strong detrimental influence on the thermal conductivity. Boundary roughness still degrades the thermal conductivity, but its influence is smaller.