Robust invariant sets for constrained storage systems

Several items are produced and stored into n buffers in order to supply an external demand without interruptions. We consider the classical problem of determining control laws and smallest buffer levels guaranteeing that an unknown bounded demand is always satisfied. A simple model with n decoupled integrators and n additive bounded disturbances is employed. The coupling arises from bounds on the total production capacity and on the total demand. Invariant set theory for linear and switched linear systems is exploited to compute robust positive invariant sets and controlled robust invariant sets for two commonly adopted scheduling policies. This paper provides the explicit expression of the invariant sets for any arbitrary n.     

Plant DNA Methylation: An Epigenetic Mark in Development,Environmental Interactions,and Evolution

DNA methylation is an epigenetic modification of the genome involved in the regulation of gene expression and modulation of chromatin structure. Plant genomes are widely methylated, and the methylation generally occurs on the cytosine bases through the activity of specific enzymes called DNA methyltransferases. On the other hand, methylated DNA can also undergo demethylation through the action of demethylases. The methylation landscape is finely tuned and assumes a pivotal role in plant development and evolution. This review illustrates different molecular aspects of DNA methylation and some plant physiological processes influenced by this epigenetic modification in model species, crops, and ornamental plants such as orchids. In addition, this review aims to describe the relationship between the changes in plant DNA methylation levels and the response to biotic and abiotic stress. Finally, we discuss the possible evolutionary implications and biotechnological applications of DNA methylation.     

LncRNA H19 Impairs Chemo and Radiotherapy in Tumorigenesis

Various treatments based on drug administration and radiotherapy have been devoted to preventing, palliating, and defeating cancer, showing high efficiency against the progression of this disease. Recently, in this process, malignant cells have been found which are capable of triggering specific molecular mechanisms against current treatments, with negative consequences in the prognosis of the disease. It is therefore fundamental to understand the underlying mechanisms, including the genes—and their signaling pathway regulators—involved in the process, in order to fight tumor cells. Long non-coding RNAs, H19 in particular, have been revealed as powerful protective factors in various types of cancer. However, they have also evidenced their oncogenic role in multiple carcinomas, enhancing tumor cell proliferation, migration, and invasion. In this review, we analyze the role of lncRNA H19 impairing chemo and radiotherapy in tumorigenesis, including breast cancer, lung adenocarcinoma, glioma, and colorectal carcinoma.     

Influence of Lees Contact on Evolution of Amines in Chardonnay Wine

ABSTRACT:  Some white wines of Chardonnay variety are aged on their lees in oak barrels over several months. Over this period, autolysis takes place and different compounds are freed in the wine, among them, nitrogen compounds. The aim of this work was to study the evolution of amines in Chardonnay wine during 180 d of maturation on lees, with and without weekly stirring. The process was carried out in new French oak barrels with 225 L capacity. From the results obtained it was found that weekly stirring mainly had an influence on histamine and tyramine concentration. The concentration of these amines at the end of the aging period was higher in the wine with weekly stirring. This treatment showed no effect on the amine concentration at the beginning of the wine aging on lees. The aging time also had an influence on the concentration of amines in the Chardonnay wine.     

High-performance-liquid-chromatographic determination of carbohydrates in soft drinks

Summary The sugar content of fourteen soft drinks amply consumed in Spain has been determined by high performance liquid chromatography (HPLC). The method, fast and reliable requires a minimum of sample preparation. For the total sugar content, a comparison is made with the classical column chromatography.

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Bestimmung von Kohlenhydraten in Erfrischungsgetränken durch Hochdruckflüssigkeitschromatographie

Zusammenfassung Der Zuckergehalt von vierzehn Erfrischungsgetränken, deren Verbrauch in Spanien sehr groß ist, wurde durch die Hochdruckflüssigkeitschromatographie (HPLC) festgestellt. Diese schnelle und zuverlässige Methode erfordert ein Minimum an Vorbereitungen. Für den gesamten Zuckergehalt wird ein Vergleich mit der klassischen Säulenchromatographie durchgeführt.

     

Intracellular silver accumulation in Chlamydomonas reinhardtii upon exposure to carbonate coated silver nanoparticles and silver nitrate

The intracellular silver accumulation ({Ag}(in)) upon exposure to carbonate coated silver nanoparticles (AgNP, 0.5-10 μM, average diameter 29 nm) and silver nitrate (20-500 nM) was examined in the wild type and in the cell wall free mutant of the green alga Chlamydomonas reinhardtii at pH 7.5. The {Ag}(in) was measured over time up to 1 h after a wash procedure to remove silver ions (Ag(+)) and AgNP from the algal cell surface. The {Ag}(in) increased with increasing exposure time and with increasing AgNP and AgNO(3) concentrations in the exposure media, reaching steady-state concentrations between 10(-5) and 10(-3) mol L(cell)(-1). According to estimated kinetic parameters, high Ag(+) bioconcentration factors were calculated (>10(3) L L(cell)(-1)). Higher accumulation rate constants were assessed in the cell wall free mutant, indicating a protective role of the cell wall in limiting Ag(+) uptake. The bioavailability of AgNP was calculated to be low in both strains relative to Ag(+), suggesting that AgNP internalization across the cell membrane was limited.     

The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers.