An Adaptive Learning Scheme for Medium Access with Channel Reservation in Wireless Networks

Providing effective medium access for wireless networks is a challenging task. Most of the existing protocols of IEEE 802.11 Medium Access Control (MAC) work towards the goal of achieving effective channel access by developing various backoff procedures. In this paper, we make an attempt to develop a new medium access protocol named Learning Automata (LA) based Wireless Channel Reservation (LAWCR). We use an LA approach to implement reservation for channel access for single hop wireless networks. Also, sequence procedure is used to improve the reservation mechanism. The performance of the proposed LAWCR scheme show significant improvements over the legacy DCF protocol with respect to important criteria such as the average time spent in the buffer and the throughput.     

Design of A Low-Cost Wireless Indoor Air Quality Sensor Network System

An indoor air quality monitoring system helps in the detection and improvement of indoor air quality. The monitoring systems presently available are very expensive. In this paper, we present a low-cost indoor air quality monitoring wireless sensor network system developed using Arduino, XBee modules, and micro gas sensors. The system is capable of collecting six air quality parameters from different locations simultaneously. We have also developed a linear least square estimation-based method for sensor calibration and measurement data conversion. In this paper, we present the detailed design of wireless air quality sensor node and the calibration method. The performance and usefulness of the system are demonstrated by comparing measurement results of our system with a professional-grade air quality measurement device.     

The role of substance use and psychosocial characteristics in explaining unintentional injuries

The objective of this study was to examine the relationship between the use of various substances and selected psychosocial characteristics with unintentional injury. Cross-sectional data was collected from groups of subjects in treatment for a primary problem with cocaine (n = 300), cannabis (n = 128), alcohol (n = 110), other drugs (n = 35), tobacco (n = 249), or gambling (n = 199). Subjects completed a self-administered questionnaire that included questions on various psychosocial scales (i.e., risk-taking/impulsivity, chronic stress, coping, and social supports), frequency of drug and alcohol use, and unintentional injuries in the year prior to treatment. For the univariate analyses, both frequency of cocaine and cannabis use, risk-taking/impulsivity, stress, and coping were significantly related to injuries. For the multivariate analyses, only risk-taking/impulsivity, stress, age, and sex were significantly related to injuries. The results provide important information regarding factors associated with reported injuries among individuals in addiction treatment.     

The role of acidity,sweetness, tannin and consumer knowledge on wine and food match perceptions

The purposes of this study were to (1) explore significant differences in perception of match for a variety of food and wine styles; (2) evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and (3) investigate the impact of food and wine expertise on perceived level of match. The highest perceived wine matches for each food item were: Sauvignon Blanc and chêvre, Chardonnay and brie, Cabernet Sauvignon and spicy Italian salami, and Port and milk chocolate. Wine sweetness, acidity, and tannin levels all significantly impacted the level of match with certain food items. Food and wine expertise also significantly impacted the level of match, indicating differences between the more expert and novice participants in the role wine sweetness, acidity, and tannin had on level of match.     

Functional genomics studies shed light on the nutrition and gene expression of non-typhoidal Salmonella and enterovirulent E. coli in produce

Despite the fact that plants are not traditionally considered as hosts for human enteric pathogens, recent evidence suggests that non-typhoidal Salmonella and enterovirulent Escherichia coli recognize plants and rely on a specific set of genes to multiply in plant-associated environments, eventually causing dramatic outbreaks of illness. The advent of sensitive functional genomics tools, including differential fluorescence induction and in vivo expression technology, set the stage for the characterization of the genes and behaviors used by enterics to colonize, persist and proliferate within plants and the associated microbial communities. Meta-analysis of published data suggests that Salmonella and enterovirulent E. coli persist in plants using strategies that differ from those in phytobacteria. Virulence genes were upregulated in E. coli O157:H7 in the presence of lettuce leaf exudates, however Salmonella SPI-1 genes associated with gastroenteritis were dispensable during plant growth. Microarray and mutant studies of plant responses to human pathogens reveal that plants generally do not recognize Salmonella and enterovirulent E. coli as phytopathogens or beneficial symbionts, although the full spectrum of plant responses to enterics remains to be elucidated. Defining plant responses to human enteric pathogens becomes increasingly important as the feasibility of breeding for resistance to these organisms is being evaluated.     

Microbial growth,communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders

Packaging fresh lamb in a vacuum (VAC) versus a 100% CO₂ modified atmosphere (MAP) may influence product shelf-life and the bacterial communities. While VAC is a common packing method and 100% CO₂ MAP is used in some countries, there is little information about how these different techniques affect the growth of spoilage bacteria and sensory attributes of lamb. The aim of this study was to assess changes in microbiological and organoleptic properties, and determine differences in microbial communities by terminal restriction fragment length polymorphism (TRFLP) and 454 pyrosequencing, in bone-in (BI) and bone-out (BO) MAP- and VAC-packed lamb shoulders stored at −0.3 °C over 12 wk. VAC and MAP lamb shoulders were acceptable in sensory test scores over 12 wk of storage at −0.3 °C, despite total viable count (TVC) and lactic acid bacteria (LAB) levels increasing to 8 log₁₀ CFU/cm² for VAC lamb and 4–6 log₁₀ CFU/cm² for MAP lamb. Similar to the sensory results, there were no significant differences in microbial communities between BI and BO product. However, types of bacteria were different between VAC and MAP packaging. Specifically, while VAC shoulder became dominated by Carnobacterium spp. in the middle of the storage period, the MAP shoulder microbial population remained similar from the start until later storage times.     

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at -19, 4, and 24° C

The survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes was determined on almonds and pistachios held at typical storage temperatures. Almond kernels and inshell pistachios were inoculated with four- to six-strain cocktails of nalidixic acid-resistant Salmonella, E. coli O157:H7, or L. monocytogenes at 6 log CFU/g and then dried for 72 h. After drying, inoculated nuts were stored at -19, 4, or 24°C for up to 12 months. During the initial drying period after inoculation, levels of all pathogens declined by 1 to -log CFU/g on both almonds and pistachios. During storage, moisture content (4.8%) and water activity (0.4) of the almonds and pistachios were consistent at -19°C; increased slowly to 6% and 0.6, respectively, at 4°C; and fluctuated from 4 to 5% and 0.3 to 0.5 at 24°C, respectively. Every 1 or 2 months, levels of each pathogen were enumerated by plating; samples were enriched when levels fell below the limit of detection. No reduction in population level was observed at -19 or 4°C for either pathogen, with the exception of E. coli O157:H7-inoculated almonds stored at 4°C (decline of 0.09 log CFU/g/month). At 24°C, initial rates of decline were 0.20, 0.60, and 0.71 log CFU/g/month on almonds and 0.15, 0.35, and 0.86 log CFU/g/month on pistachios for Salmonella, E. coli O157:H7, and L. monocytogenes, respectively, but distinct tailing of the survival curves was noted for both E. coli O157:H7 and L. monocytogenes.     

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

The health benefits of phenolic compounds depend on the ingested amount, molecular diversity and gastrointestinal digestibility. The phenolic profile of eight fruits (blackberry, blueberry, strawberry, raspberry, mulberry, pomegranate, green and red globe grapes) was chemometrically associated with their in vitro digestibility (oral, gastric, intestinal). Extractable phenols, flavonoids and anthocyanins strongly correlated with each other (r ≥ 0.84), proanthocyanidins with anthocyanins (r = 0.62) and hydrolysable phenols with both extractable phenols (r = 0.45) and proanthocyanidins (r = ?0.54). Two principal components explained 93% of the variance [61% (free‐phenols), 32% (bounded‐phenols)], and four clusters were confirmed by hierarchical analysis, based in their phenolic richness (CLT 1‐4: low to high) and molecular diversity. In vitro digestibility of extractable phenols and flavonoids was blackberry (CLT‐4)> raspberry (CLT‐2)> red grape (CLT‐1) related to their phenolic richness (r ≥ 0.96; P < 0.001), but anthocyanins’ digestibility was pH‐dependent. Chemometrics is useful to predict the in vitro digestibility of phenolic compounds in the assayed fruits.