VerifyThis 2015

VerifyThis 2015 was a one-day program verification competition which took place on April 12th, 2015 in London, UK, as part of the European Joint Conferences on Theory and Practice of Software (ETAPS 2015). It was the fourth instalment in the VerifyThis competition series. This article provides an overview of the VerifyThis 2015 event, the challenges that were posed during the competition, and a high-level overview of the solutions to these challenges. It concludes with the results of the competition and some ideas and thoughts for future instalments of VerifyThis.     

The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (<Emphasis Type="Italic">Theobroma grandiflorum</Emphasis>)

Cupuassu fat is a good candidate for partial substitution of cocoa butter in many products, including emulsions. However, for such use it is necessary to know the characteristics of the products prepared with cupuassu fat. Therefore, the main goal of this work is to characterize emulsions prepared with cupuassu fat using the surfactants Tween^® 60, Tween^® 80 and Tween^® 85 as emulsifiers. The emulsions were prepared at 43 °C with addition of 0.5 or 1.5 % (w/v) of surfactant and compared with an emulsion without surfactant. All emulsions were analysed by conductivity, stability, pH, optical microscopy, rheology and oxidative stability. It was verified that the emulsions prepared with Tween^® 60 and Tween^® 80 have higher stability, smaller droplet size and higher apparent viscosity. Also, these properties are positively influenced by the concentration of the surfactant. On the other hand, emulsions prepared with Tween 85 or without surfactant reached unsatisfactory results. The rheological behaviour of the emulsions was adequately described by both Herschel-Bulkley and Mizhari-Berki models revealing pseudoplastic character. These emulsions also present strong gel behaviour, with storage modulus higher than loss modulus. In conclusion, cupuassu fat can be used as oil phase for emulsions products and this characterization helps to understand their behaviour in order to increase their use in food industry.     

Measurement and modeling of lignin pyrolysis

Pyrolysis of lignin is one approach that has been investigated to upgrade this material into higher value products. However, there have been relatively few efforts to quantitatively model these reactions. This paper describes a methodology for modeling lignin pyrolysis which has been extensively developed for related materials like coal. The samples are characterized using pyrolysis experiments under a standard set of conditions, where the products are analyzed by Fourier Transform Infrared (FT-IR) Spectroscopy and Field Ionization Mass Spectrometry (FIMS). Solvent extraction experiments are done to determine the extractables yields and elemental analysis is done to further constrain the model.

One lignin, produced from ethanol/water extraction of mixed hardwoods, was selected for the application of this modeling approach. The model was able to qualitatively predict the tar molecular weight distributions and quantitatively predict the variations of the gas and tar evolution rates and yields with heating rate for the calibration set of experiments. The model can be improved by more precise information on lignin structure, crosslinking chemistry, and tar transport mechanisms. It also needs to be validated by simulation of pyrolysis conditions at high heating rates and/or high pressures for which data is currently not available.     

Binding Mode and Structure–Activity Relationships around Direct Inhibitors of the Nrf2–Keap1 Complex

An X‐ray crystal structure of Kelch‐like ECH‐associated protein (Keap1) co‐crystallised with (1S,2R)‐2‐[(1S)‐1‐[(1,3‐dioxo‐2,3‐dihydro‐1H‐isoindol‐2‐yl)methyl]‐1,2,3,4‐tetrahydroisoquinolin‐2‐carbonyl]cyclohexane‐1‐carboxylic acid (compound (S,R,S)‐ 1 a ) was obtained. This X‐ray crystal structure provides breakthrough experimental evidence for the true binding mode of the hit compound (S,R,S)‐ 1 a , as the ligand orientation was found to differ from that of the initial docking model, which was available at the start of the project. Crystallographic elucidation of this binding mode helped to focus and drive the drug design process more effectively and efficiently.     

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

ABSTRACT:  Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use a meat thermometer to ensure these temperatures are reached. However, consumers are more likely to assess cooking status by the color of the meat or juice. This article reviews the factors that can influence the final color of cooked meat. In most instances, these factors influence color by modifying the meat pigment myoglobin prior to and during cooking. Many factors can prolong the pink "uncooked" color in meat, including high pH, modified atmosphere packaging, rapid thawing, low fat content, nitrite, and irradiation. Such factors may lead to overcooking and loss of food quality, and consumer rejection. Alternatively, factors that cause "premature browning" of meat, where the interior of the product looks cooked but a microbiologically safe temperature has not been reached, are food safety issues. Pale, soft exudative meats can prematurely brown, as can meats packaged under oxygenated conditions, frozen in bulk or thawed over long periods, or those that have had salts or lean finely textured beef added. Meats cooked from a frozen state or irradiated in aerobic conditions might also be at risk, but this might depend on meat species. In summary, the color of cooked meat is not a good indicator of adequate cooking, and the use of a food thermometer is recommended.     

Paying to belong: When does rejection trigger ingratiation?

Societies and social scientists have long held the belief that exclusion induces ingratiation and conformity, an idea in contradiction to robust empirical evidence linking rejection with hostility and aggression. The classic literatures on ingratiation and conformity help resolve this contradiction by identifying circumstances under which rejection may trigger efforts to ingratiate. Jointly, findings from these literatures suggest that when people are given an opportunity to impress their rejecters, ingratiation is likely after rejection experiences that are harsh and that occur in important situations that threaten the individual's self-definition. Four studies tested the hypothesis that people high in rejection sensitivity and therefore dispositionally concerned about rejection will utilize opportunities to ingratiate after harsh rejection in situations that are self-defining. In 3 studies of situations that are particularly self-defining for men, rejection predicted ingratiation among men (but not women) who were high in rejection sensitivity. In a 4th study, harsh rejection in a situation particularly self-defining for women predicted ingratiation among highly rejection-sensitive women (but not men). These findings help identify the specific circumstances under which people are willing to act in socially desirable ways toward those who have rejected them harshly. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Determination of trace isoflavone phytoestrogens in biological materials by capillary electrochromatography

Capillary electrochromatography using a specialty monolithic matrix was utilized in developing a rapid and highly efficient separation of isoflavones in biological materials. Without a preconcentration technique, it is relatively easy to reach ppm-ppb concentrations of these compounds in soy-based foods and verify them structurally using a photodiode array detector. With on-column preconcentration, we were able to measure low-ppb levels in human serum. Using blood samples from human volunteers, whose diet was supplemented by a soy-based product, the method has been validated for high-throughput screening of isoflavones in clinical studies.     

如何对零售业客户关系管理效果进行度量

前不久，国际评估市场组织合伙人发布了有关世界各地采用信息技术及其支出方式的全球性研究报告，其中零售业部分特别值得关注。中型市场零售商的IT经费预计将从2004年的220亿美元增长到2009年的310亿美元，年增长率约为7％。