Organizing learning processes on risks by using the bow-tie representation

The Aramis method proposes a complete and efficient way to manage risk analysis by using the bow-tie representation. This paper shows how the bow-tie representation can also be appropriate for experience learning. It describes how a pharmaceutical production plant uses bow-ties for incident and accident analysis. Two levels of bow-ties are constructed: standard bow-ties concern generic risks of the plant whereas local bow-ties represent accident scenarios specific to each workplace. When incidents or accidents are analyzed, knowledge that is gained is added to existing local bow-ties. Regularly, local bow-ties that have been updated are compared to standard bow-ties in order to revise them. Knowledge on safety at the global and at local levels is hence as accurate as possible and memorized in a real time framework. As it relies on the communication between safety experts and local operators, this use of the bow-ties contributes therefore to organizational learning for safety.     

Curcumin attenuates diabetic nephropathy by inhibiting PKC-α and PKC-β1 activity in streptozotocin-induced type I diabetic rats

Scope : We hypothesized that curcumin, a potent anti‐oxidant, might be beneficial in ameliorating the development of diabetic nephropathy through inhibition of PKC‐α and PKC‐β1 activity‐ERK1/2 pathway. Methods and results : Diabetes was induced by a single intraperitoneal injection of streptozotocin (STZ) (55 mg/kg) in rats. Three weeks after STZ injection, rats were divided into three groups, namely, normal, diabetic and diabetic treated with curcumin at 100 mg/kg/day, p.o., for 8 wk. At 11 wk after STZ injection, diabetic rats exhibited renal dysfunction, as evidenced by reduced creatinine clearance, increased blood urea nitrogen (BUN) and proteinuria, marked increases in lipid peroxidation, NOX4 and p67phox and decrease in anti‐oxidant enzyme. All of these abnormalities were significantly reversed by curcumin. Furthermore, the high‐glucose‐induced PKC‐α and PKC‐β1 activities and phosphorylated ERK1/2 was significantly diminished by curcumin. Curcumin also attenuated the expression of TGF‐β1, CTGF, osteopontin, p300 and ECM proteins such as fibronectin and type IV collagen. The high‐glucose‐induced expression of VEGF and its receptor VEGF receptor II (flk‐1) was also ameliorated by curcumin. Conclusion : These results prove that curcumin produces dual blockade of both PKC‐α and PKC‐β1 activities, which suggests that curcumin is a potential adjuvant therapy for the prevention and treatment of diabetic nephropathy.     

A comparison of artificial neural networks and partial least squares modelling for the rapid detection of the microbial spoilage of beef fillets based on Fourier transform infrared spectral fingerprints

A series of partial least squares (PLS) models were employed to correlate spectral data from FTIR analysis with beef fillet spoilage during aerobic storage at different temperatures (0, 5, 10, 15, and 20 °C) using the dataset presented by Argyri et al. (2010). The performance of the PLS models was compared with a three-layer feed-forward artificial neural network (ANN) developed using the same dataset. FTIR spectra were collected from the surface of meat samples in parallel with microbiological analyses to enumerate total viable counts. Sensory evaluation was based on a three-point hedonic scale classifying meat samples as fresh, semi-fresh, and spoiled. The purpose of the modelling approach employed in this work was to classify beef samples in the respective quality class as well as to predict their total viable counts directly from FTIR spectra. The results obtained demonstrated that both approaches showed good performance in discriminating meat samples in one of the three predefined sensory classes. The PLS classification models showed performances ranging from 72.0 to 98.2% using the training dataset, and from 63.1 to 94.7% using independent testing dataset. The ANN classification model performed equally well in discriminating meat samples, with correct classification rates from 98.2 to 100% and 63.1 to 73.7% in the train and test sessions, respectively. PLS and ANN approaches were also applied to create models for the prediction of microbial counts. The performance of these was based on graphical plots and statistical indices (bias factor, accuracy factor, root mean square error). Furthermore, results demonstrated reasonably good correlation of total viable counts on meat surface with FTIR spectral data with PLS models presenting better performance indices compared to ANN.     

Bioreduction of uranium: environmental implications of a pentavalent intermediate

The release of uranium and other transuranics into the environment, and their subsequent mobility, are subjects of intense public concern. Uranium dominates the inventory of most medium- and low-level radioactive waste sites and under oxic conditions is highly mobile as U(VI), the soluble uranyl dioxocation (UO2)2+. Specialist anaerobic bacteria are, however, able to reduce U(VI)to insoluble U(IV), offering a strategy for the bioremediation of uranium-contaminated groundwater and a potential mechanism for the biodeposition of uranium ores. Despite the environmental importance of U(VI) bioreduction, there is little information on the mechanism of this transformation. In the course of this study we used X-ray absorption spectroscopy (XAS) to show that the subsurface metal-reducing bacterium Geobacter sulfurreducens reduces U(VI) by a one-electron reduction, forming an unstable (UO2)+ species. The final, insoluble U(IV) product could be formed either through further reduction of U(V) or through its disproportionation. When G. sulfurreducens was challenged with the chemically analogous (NpO2)+, which is stable with respect to disproportionation, it was not reduced, suggesting that it is disproportionation of U(V) which leads to the U(IV) product. This surprising discrimination between U and Np illustrates the need for mechanistic understanding and care in devising in situ bioremediation strategies for complex wastes containing other redox-active actinides, including plutonium.     

Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat

A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve profitability of animal production. In general, the mode of action of these metabolic modifiers is to increase muscle deposition while often simultaneously reducing fat deposition. However, there have been some concerns that the focus on increasing production efficiency and lean meat yield has been to the detriment of meat quality. The aim of this review is to collate data on the effects of these metabolic modifiers on meat quality, and then discuss these overall effects. When data from the literature are collated and subject to meta-analyses it appears that conservative use of each of these technologies will result in a 5-10% (0.3-0.5kg) increase in shear force with a similar reduction in perception of tenderness. However, it should be borne in mind that the magnitude of these increases are similar to those observed with similar increases in carcass leanness obtained through other means (e.g. nutritional, genetic selection) and may be an inherent consequence of the production of leaner meat. To counter this, there are some other metabolic factors and dietary additives that offer some potential to improve meat quality (for example immuncastration) and it is possible that these can be used on their own or in conjunction with somatotropin, approved β-agonists, anabolic implants and CLA to maintain or improve meat quality.     

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

Twelve (Large White×Landrace) gilts were randomly allotted in a 2×2 factorial design with the respective factor being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Bacon was manufactured from the meat obtained from the animals after slaughter using wood smoke only or a combination of liquid and wood smoke. The oxidative stability of the bacon was examined over 16 weeks of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Dietary fishmeal supplementation increased lipid oxidation in bacon, while dietary vitamin E supplementation reduced lipid oxidation in the product. Lipid oxidation in frozen bacon was successfully reduced when bacon was manufactured from pigs fed a diet supplemented with or without 200 mg of α-tocopherol per kilogram of feed and processed with a combination of liquid and wood smoke. It is concluded that bacon processed with a combination of liquid and wood smoke was significantly less (P<0.001) susceptible to lipid oxidation than bacon processed with wood smoke only.     

The Saccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles

The yeast alcohol acetyl transferase I, Atf1p, is responsible for the major part of volatile acetate ester production in fermenting Saccharomyces cerevisiae cells. Some of these esters, such as ethyl acetate and isoamyl acetate, are important for the fruity flavours of wine, beer and other fermented beverages. In order to reveal the subcellular localization of Atf1p and further unravel the possible physiological role of this protein, ATF1::GFP fusion constructs were overexpressed in brewer's yeast. The transformant strain showed a significant increase in acetate ester formation, similar to that of an ATF1 overexpression strain, indicating that the Atf1p-GFP fusion protein was active. UV fluorescence microscopy revealed that the fusion protein was localized in small, sphere-like organelles. These organelles could be selectively stained by the fluorescent dye Nile red, indicating that they contained high amounts of neutral lipids and/or sterols, a specific characteristic of yeast lipid particles. Purification of lipid particles from wild type and ATF1 deletion cells confirmed that the Atf1p-GFP fusion protein was located in these organelles. Furthermore, a clear alcohol acetyl transferase activity could be measured in the purified lipid particles of both wild type and transformed cells. The localization of Atf1p in lipid particles may indicate that Atf1p has a specific role in the lipid and/or sterol metabolism that takes place in these particles.     

Modeling (2-2) piezocomposites partially sliced in the polymer phase

Different attempts have been suggested to improve the efficiency of piezocomposites. Here, a new design which consists of subdicing the passive part of (2-2) composites is presented. A theoretical model based on the series-parallel connections of elastic sections has been developed. It is shown that the cuts increase the electromechanical coupling coefficient. The model shows that, at high ceramic percent, the resonance frequency decreases when cutting the composite. At low ceramic percent the behavior is the opposite. Samples of (2-2) piezocomposites with low, medium, and high ceramic percent have been made, comparing predictions with experimental results. The agreement is satisfactory. With this composite structure, another design parameter is added to the search for better piezocomposite performance.     

Dual-pump coherent anti-Stokes Raman scattering measurements of nitrogen and oxygen in a laminar jet diffusion flame

Dual-pump coherent anti-Stokes Raman scattering (CARS) has been demonstrated for the simultaneous measurement of gas-phase temperature and concentrations of molecular nitrogen and oxygen. A polarization technique was used to vary the relative intensities of the two CARS signals and expand the dynamic range of the relative concentration measurements. Detailed temperature and oxygen mole fraction measurements were performed in the stabilization region of a hydrogen-nitrogen jet diffusion flame. These results indicate that there is a region below the nozzle exit where significant amounts of oxygen are found on the fuel side of the peak flame temperature profile.