Polarized light scattering by dielectric and metallic spheres on silicon wafers

The polarization and intensity of light scattered by monodisperse polystyrene latex and copper spheres, with diameters ranging from 92 to 218 nm, deposited on silicon substrates were measured with 442-, 532-, and 633-nm light. The results are compared with a theory for scattering by a sphere on a surface, originally developed by others [PhysicaA 137,209 (1986)], and extended to include coatings on the sphere and the substrate. The results show that accurate calculation of the scattering of light by a metal sphere requires that the near-field interaction between the sphere and its image be included in acomplete manner. The normal-incidence approximation does not suffice for this interaction, and the existence of any thin oxide layer on the substrate must be included in the calculation.     

A scalable LDPC decoder ASIC architecture with bit-serial message exchange

We present a scalable bit-serial architecture for ASIC realizations of low-density parity check (LDPC) decoders. Supporting the architecture's potential, we describe a decoder implementation for a (256,128) regular-(3,6) LDPC code that has a decoded information throughput of 250 Mbps, a core area of 6.96 mm² in 180-nm 6-metal CMOS, and an energy efficiency of 7.56 nJ per uncoded bit at low signal-to-noise ratios. The decoder is fully block-parallel, with all bits of each 256-bit codeword being processed by 256 variable nodes and 128 parity check nodes that together form an 8-stage iteration pipeline. Extrinsic messages are exchanged bit-serially between the variable and parity check nodes to significantly reduce the interleaver wiring. Parity check node processing is also bit-serial. The silicon implementation performs 32 iterations of the min-sum decoding algorithm on two staggered codewords in the same pipeline. The results of a supplementary layout study show that the reduced wiring congestion makes the decoder readily scaleable up to the longer kilobit-size LDPC codewords that appear in important emerging communication standards.     

Indoor Air Quality and Health: Reproducibility of Respiratory Symptoms and Reported Home Dampness and Molds using a Self-Administered Questionnaire

To test the reproducibility of a questionnaire previously used to study the association between respiratory symptoms and home dampness/mold, it was sent to the parents of 1,596 children twice, with an interval of one month between distributions. A total of 770 respondents completed the questionnaire both times and were entered into an analysis. For exposure variables, percentages of agreement between the two administrations ranged from 87% for visible mold growth in the home to 95% for basement flooding. Respective kappa scores ranged from 73% to 82%. Percentage agreements for the adults' symptoms variables ranged from 80% for upper respiratory symptoms, to 99% for physician-diagnosed asthma. Percentage agreements for children's symptoms ranged from 81% for upper respiratory symptoms to 97% for current asthma. For all symptoms kappas ranged from 59% to 90% indicating moderate to high reproducibility. Future research should now concentrate on validating the questionnaire as an indicator of mold growth.     

Consumer knowledge and use of open dates: results of a WEB-based survey

Consumers are relying increasingly on ready-to-eat (RTE) foods because they are convenient, quick, and easy. Open dates let consumers know by which date to purchase or use RTE foods for best quality. To further characterize consumer knowledge and use of open dates for specific refrigerated RTE foods (smoked seafood, cooked crustaceans, bagged salads, prewashed cut produce, soft cheeses, frankfurters, deli meats, fermented sausages, and deli salads), we conducted a nationally representative web-enabled survey (n=2060). Before purchasing RTE foods, 48 to 68% of respondents check open dates all or most of the time. Before preparing RTE foods, 43 to 64% of respondents check open dates all or most of the time. Nearly two-thirds of respondents reported that their senses were the most important factors in deciding whether to eat a refrigerated food, which is an unsafe practice. About one-third of respondents reported that an open date is the most important factor in deciding whether to eat a refrigerated food. Many respondents, however, do not understand the meanings of the different types of dates. Only 18% correctly defined the use-by date. The findings suggest consumers could benefit from education regarding open dates and recommended storage times for RTE foods.     

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis)

Microwave, oven, and oil roasting of almonds were used to promote almond flavor and color formation. Raw pasteurized almonds were roasted in a microwave for 1 to 3 min, in an oven at 177 °C for 5, 10, 15, and 20 min; and at 135 and 163 °C for 20 min, and in oil at 135, 163, and 177 °C for 5 min and 177 °C for 10 min. Volatile compounds were quantified in the headspace of ground almonds, both raw and roasted, by selected ion flow tube mass spectrometry. Strong correlations were found between L value, chroma, and 5-(hydroxy methyl)-2- furfural; and were independent of roasting method. Raw almonds had lower concentrations of most volatiles than roasted almonds. Conditions that produced color equivalent to commercial samples were 2 min in the microwave, 5 min at 177 °C in the oven, and 5 min at 135 °C in oil. Microwave heating produced higher levels of most volatiles than oven and oil roasting at commercial color. Sensory evaluation indicated that microwave-roasted almonds had the strongest aroma and were the most preferred. Oil-roasted almonds showed significantly lower levels of volatiles than other methods, likely due to loss of these volatiles into the oil. Alcohols such as benzyl alcohols and strecker aldehydes including benzaldehyde and methional were at higher concentrations than other volatiles in roasted almonds. The oxidation of lipids to form alkanals such as nonanal and degradation of sugars to form furan type compounds was also observed. The Maillard reaction contributed to the formation of more of the total volatiles in almonds than the lipid oxidation reaction. PRACTICAL APPLICATION: The level of 5-(hydroxy methyl)-2- furfural (HMF), color, volatile profile, and sensory perception can be used to develop the best roasting method, time, and temperature for almonds. The rate of color development and the production of volatiles differ under different roasting conditions. Based on the color, volatile, and sensory assessments of the 3 almonds, the use of microwave technology as a process for roasting almonds reduces processing time and leads to an almond product with better flavor than oven or oil roasting.     

Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS)

Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the real-time concentrations of cocoa volatiles in the headspace during roasting. Alkalized and unalkalized Don Homero and Arriba cocoa beans were roasted at 120, 150, and 170 °C in a rotary roaster. The concentrations of total alcohols, acids, aldehydes, esters, ketones, and alkylpyrazines increased, peaked, and decreased within the timeframe used for typical roasting. The concentrations of alkylpyrazines and Strecker aldehydes increased as the roasting temperature increased from 120 to 170 °C. For most of the volatile compounds, there was no significant difference between Arriba and Don Homero beans, but Arriba beans showed higher concentrations of 2-heptanone, acetone, ethyl acetate, methylbutanal, phenylacetaldehyde, and trimethylpyrazine. For unalkalized Don Homero beans (pH 5.7), the time to peak concentration decreased from 13.5 to 7.4 min for pyrazines, and from 12.7 to 7.4 min for aldehydes as the roasting temperature increased from 120 to 170 °C. Also, at 150 °C roasting, the time to peak concentration was shortened from 9 to 5.1 min for pyrazines, and from 9.1 to 5 min for aldehydes as the pH increased from 5.7 to 8.7. PRACTICAL APPLICATION: SIFT-MS allows for real-time monitoring of the key volatile compounds contributing to chocolate flavor, with minimal sample preparation, thus can be used to facilitate adjusting the roasting conditions, such as temperature and time, to optimize chocolate flavor during roasting. Real-time monitoring during roasting can also be used to evaluate the flavor quality of different types of beans by comparing the concentrations of key flavor compounds.     

Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

Roasted peanut color and volatiles were evaluated for different time and temperature combinations of roasting. Raw peanuts were oven roasted at 135 to 204 °C, microwave roasted for 1 to 3 min, or combination roasted by microwave and oven roasting for various times and temperatures. Volatiles were measured using selected ion flow tube mass spectrometry. L* values were used to categorize peanuts as under‐roasted, ideally roasted, and over‐roasted. The total roasting time in order to achieve ideal color was not shortened by most of the combination treatments compared to their oven roasted equivalents. Oven before microwave roasting compared to the reverse was found to significantly increase the L* value. Peanuts with the same color had different volatile levels. Hexanal concentrations decreased then increased with roasting. Pyrazine levels increased as roasting time increased, although oven at 177 °C treatments had the highest and microwave treatments had the lowest levels. Volatile levels generally increased as roasting time or temperature increased. Oven 177 °C for 15 min generally had the highest level of volatiles among the roasting treatments tested. Soft independent modeling of class analogies based on volatile levels showed that raw peanuts were the most different, commercial samples were the most similar to each other, and oven, microwave, and combination roasting were all similar in volatile profile.     

Visualization Techniques for Schedule Comparison

Project schedules are effectively represented by Gantt charts, but comparing multiple versions of a schedule is difficult. To compare versions with current methods, users must search and navigate through multiple large documents, making it difficult to identify differences. We present two novel visualization techniques to support the comparison of Gantt charts. First, we encode two Gantt charts in one view by overlapping them to show differences. Second, we designed an interactive visual technique, the 'TbarView', that allows users to compare multiple schedules within one single view. We evaluated the overlap and TbarView techniques via a user study. The study results showed that our design provided a quick overview of the variances among two or more schedules, and the techniques also improved efficiency by minimizing view switching. Our visual techniques for schedule comparison could be combined with other resource analysis tools to help project teams identify and resolve errors and problems in project schedules.     

Gender affordances of conversational agents

Conversational agents are attributed humanlike characteristics; in particular, they are often assumed to have a gender. There is evidence that gender sets up expectations that have an impact on user experiences with agents. The objective of this paper is to explore gender affordances of conversational agents. Our examination takes a holistic approach to the analysis of the application of gender stereotypes to nine chatterbots: six embodied (three male and three female), two disembodied (male and female), and a robot embodiment. Building on social psychology research, we test the persistence of gender stereotypes in the selection of conversation topics and in the elicitation of disinhibition and verbal abuse. Our study is based on quantitative textual analysis of interaction logs. A dictionary of English sexual slang and derogatory terms was developed for this study. Results show that gender stereotypes tend to affect interaction more at the relational (style) level then at the referential (content) level of conversation. People attribute negative stereotypes to female-presenting chatterbots more often than they do to male-presenting chatterbots, and female-presenting chatterbots are more often the objects of implicit and explicit sexual attention and swear words. We conclude by calling for a more informed analysis of user interactions that considers the full range of user interactions.     

Classically conditioned cardiac responses in "old" and "young" Fischer 344 rats.

Male and female Fischer 344 rats, 12 or 26–28 months of age, received two sessions of Pavlovian heart rate conditioning, and were compared with same-sex and same-age controls receiving unpaired presentations of the tone conditional stimulus (CS) and the shock unconditional stimulus (US). Older rats of both sexes demonstrated slower acquisition of the heart rate (HR), conditioned response (CR), and smaller magnitude changes than did the younger animals. Control experiments in 6-, 12-, 24-, and 30-month-old animals indicated that these differences were not due to an impaired sensitivity to the CS or US in the older animals. Results are discussed in terms of their implications for use of this animal model in investigations of age-related deficits in associative learning. (PsycINFO Database Record (c) 2010 APA, all rights reserved)