Learning and clustering of fuzzy cognitive maps for travel behaviour analysis

In modern society, more and more attention is given to the increase in public transportation or bike use. In this regard, one of the most important issues is to find and analyse the factors influencing car dependency and the attitudes of people in terms of preferred transport mode. Although the individuals’ transport behavioural modelling is a complex task, it has a notable social and economic impact. Thus, in this paper, fuzzy cognitive maps are explored to represent the behaviour and operation of such complex systems. This soft-computing technique allows modelling how the travellers make decisions based on their knowledge of different transport modes properties at different levels of abstraction. These levels correspond to the hierarchy perception including different scenarios of travelling, different benefits of choosing a specific travel mode, and different situations and attributes related to those benefits. We use learning and clustering of fuzzy cognitive maps to describe travellers’ behaviour and change trends in different abstraction levels. Cluster estimations are done before and after the learning of the maps, in order to compare people’s way of thinking if only considering an initial view of a transport mode decision for a daily activity, and when they really have a deeper reasoning process in view of benefits and consequences. The results of this study will help transportation policy decision makers in better understanding of people’s needs and consequently will help them actualizing different policy formulations and implementations.     

The modification effect of different compounds for protection of magnesium against corrosion

A protective layers were prepared on a magnesium electrode by treatment in different solutions and times after modification in 0.15 M HCl for 20 seconds. The corrosion of magnesium coated protective layer with different compounds was studied by using potential-time, current-potential curves and AC impedance spectra. The coatings morphology depends on the treating bath compositions and immersion times. The protective efficiencies of the surface layers were calculated by using corrosion rates obtained by extrapolation of Tafel zones of current-potential curves to the corrosion potential and by using Stern-Geary equation with polarization resistance from impedance spectra.     

Series resistance determination of Au/Polypyrrole/p-Si/Al structure by current–voltage measurements at low temperatures

The current–voltage (I–V) characteristics of Polypyrrole(PPy)/p-Si/Al structure have been investigated as a function of temperature. A modified Norde function combined with conventional forward I–V method has been used to extract the junction parameters including the ideality factor, barrier height and series resistance. Norde function has been compared with the Cheung functions and it has been seen that there is a good agreement with both method for the barrier height values. However, the values of series resistance have very different especially towards to the lower temperatures. This is attributed to non-ideal I–V characteristics of the Au/PPy/p-Si/Al structure and non-pure Thermionic emission theory due to the low temperature effects.     

Visualization of trends using RadViz

Data mining is sometimes treating data consisting of items representing measurements of a single property taken in different time points. In this case data can be understood as a time series of one feature. It is no exception when the clue for evaluation of such data is related to their development trends as observed in several successive time points. From the qualitative point of view one can distinguish three basic types of behaviour between two neighbouring time points: the value of the feature is stable (remains the same), it grows or it falls. This paper is concerned with identification of typical qualitative development patterns as they appear in the windows of given length in the considered time-stamped data and their utilization for specification of interesting subgroups.     

基于ViBe的改进运动目标检测方法

提出一种基于ViBe算法的改进运动目标检测方法。改进的方法利用二十帧图像进行背景模型的初始化,通过比较SILTP特征值来对前后景像素进行分类,模型更新机制采用替代异常值的方式。在不同场景下的实验结果表明,改进后的算法对光照变化、鬼影产生和噪声具有强鲁棒性。     

Photocrosslinked biobased phase change material for thermal energy storage

A series of novel photocrosslinked biobased shape‐stabilized phase change materials (PCMs) based on octadecanol, eicosanol and docosanol have been prepared by UV technique for the purpose of thermal energy storage applications. Epoxidized soybean oil was reacted with acrylic acid to form acrylated soybean oil (ASO). The structure and composition, cross‐section morphology, thermal stability performances and phase change behaviors of ASO and UV‐cured PCMs were examined by using Attenuated total reflection fourier transform infrared spectroscopy, thermogravimetric analysis system (TGA), scanning electron microscopy, and differential scanning calorimetry. The results indicate that the UV‐cured biobased PCMs possess perfect phase change properties and a suitable working temperature range. The heating process phase change enthalpy is measured between 30 and 68 J/g, and the freezing process phase change enthalpy is found between 18 and 70 J/g. The decomposition of UV‐cured PCMs started at 260 °C and reached a maximum of 430 °C. All the biobased UV‐cured PCMs improved latent heat storage capacity in comparison with the pristine ASO sample. With the obtained results we conclude that, these materials promise a great potential in thermal energy storage applications. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43757.     

Multivalent Interactions between an Aromatic Helical Foldamer and a DNA G‐Quadruplex in the Solid State

Quinoline‐based oligoamide foldamers have been identified as a potent class of ligands for G‐quadruplex DNA. Their helical structure is thought to target G‐quadruplex loops or grooves and not G‐tetrads. We report a co‐crystal structure of the antiparallel hairpin dimeric DNA G‐quadruplex (G₄T₄G₄)₂ with tetramer 1 —a helically folded oligo‐quinolinecarboxamide bearing cationic side chains—that is consistent with this hypothesis. Multivalent foldamer–DNA interactions that modify the packing of (G₄T₄G₄)₂ in the solid state are observed.     

Phase Transfer Catalysis with Quaternary Ammonium Type Gemini Surfactants: <Emphasis Type="Italic">O</Emphasis>-Alkylation of Isovanillin

In this paper, O-alkylation of isovanillin with unusual phase transfer catalysts alkandiyl-α,ω-bis(dimethylalkylammonium bromide) dimeric surfactants (also known as gemini surfactants) is described. Some dimeric surfactants with simple hydrophobic alkyl chains and others with hydrophobic alkyl chains containing ester functionalities with different lengths were synthesized and characterized in our laboratory. The alkylation of isovanillin with alkyl halide was successively carried out in the presence of potassium carbonate and a phase transfer catalyst in tetrahydrofuran. The same reactions were also performed with both the traditional phase transfer catalyst tetrabutylammonium bromide and without any catalyst. The results were compared with those of dimeric surfactants. Consequently, it was expressed that alkandiyl-α,ω-bis(dimethylalkylammonium bromide) dimeric surfactants successively exhibit the character of phase transfer catalysts through environmentally friendly procedures under mild conditions. The most significant feature of this work is that dimeric surfactants have been determined to act as phase transfer agents.     

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers

The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especially the amount of ingested lactose. To formulate dairy products suitable for the vast majority of lactose intolerants, it is essential to define lactose intolerance threshold. A recent meta-analysis permitted to show that almost all lactose intolerants tolerate 12 g of lactose in one intake and approximately 18 g of lactose spread over the day. The prevalence and severity of lactose intolerance are probably overestimated by the general public. This misconception usually leads to an unnecessary reduction of dairy foodstuff consumption. Nevertheless, dairy products are essential for health mainly due to their calcium content and the positive influence of probiotic bacteria. The formulation of dairy products suitable for most intolerant and suspicious subjects seems necessary. The use of exogenous enzyme preparations, as well as the consumption of lactose-free products or products rich in probiotic bacteria are proposed as symptom-reducing strategies.     

Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage

The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen storage period were investigated. Sea bream fillets were fried, oven baked and grilled. Three groups with rosemary extract were also cooked by the same methods and cooked samples (with and without rosemary extract) were stored in ?18?°C for 4?months. After cooking procedures, the FFA formation was quite similar in fresh-raw and fried sea bream fillets, but significantly increased oven baked (0.31?C0.33% oleic acid) and grilled fillets (0.39?C0.40% oleic acid). The highest value of PV was also obtained from grilled fillets (1.18?C1.58?meq/kg). However, TBA values (1.92?mg MA/kg for fresh-raw fillet) did not increase in sea bream fillets after the frying and grilling procedure except oven baking without rosemary extract (2.41?mg MA/kg). A considerable increase in the FFA, PV and TBA was observed in all cooked groups during frozen storage period. The treated samples with rosemary extract generally showed slower PV and TBA formation than those of the untreated samples. However, the additions of rosemary extract have positive effect on sensory quality of baked sea bream.