Giovan Battista Della Porta's construction of pneumatic phenomena and his use of recipes as heuristic tools

In this paper, I suggest that research results from the history and philosophy of modern science provide a valuable methodological contribution for investigating early modern experimental philosophy and employ them to reassess the contribution of Giovan Battista Della Porta to its development. In modern science, the production of experimental knowledge is dependent on a complex array of communication strategies involving verbal terminology, diagrams, standardized instruments, and measurement units. Historians and philosophers have investigated the constitutive connection between such strategies and the phenomena scientists study in laboratories, showing how the two often co-evolved during the 19th and 20th centuries. Della Porta took an important first step towards the development of such methods by transforming the traditional recipe format into a strategy for mutually connecting, conceptualizing, and sharing observations made in experiments involving similar, but not identical, instruments and procedures. I use as a case study the changing manner in which he used recipes for presenting and connecting a number of pneumatic experiences from the first edition of Natural Magic (1558) until his meteorology treatise On Transmutations of Air (1610). In modern terms, those experiences can be interpreted as demonstrating the air's expansion and contraction with heat or pressure. However, today's notions of air pressure, density, and volume did not exist around 1600 and the verbal, visual, and quantitative means of expressing them had yet to be created. Della Porta did not create the modern notions, but he contributed to their emergence in a substantial way with his discussions of those pneumatic experiences. Della Porta's innovation may be described as the creation of a new epistemic genre, but it was not of a purely literary character, since the recipes also shaped the instruments and procedures they described, transforming them into new means of knowledge production in experimental philosophy.     

Food uses of pineapple waste and by-products: a review

Waste from fruits and vegetable processing industry is produced in large quantities worldwide and it contains high levels of lignocellulose, fibre, sugar, bioactive and functional compounds. Their utilisation has become one of the main important and challengeable aspects due to the generation of large quantities of by-products including peels, seeds, leaves and unused flesh in different steps of processing chain. Many researches have validated the waste utilisation as novel, low-cost, economical and natural sources of dietary fibre, antioxidants, pectin, enzymes, organic acids, food additives, essential oils, etc. through different methods of extractions, purifications and fermentations. Though, obtaining these by-products from such a variable substrate requires an understanding of the composition of the polysaccharides and their associations within the overall substrate. Focus on the pineapple fruit, scientific and technological studies have already highlighted and confirmed the potential of better and more profitable markets for pineapple wastes. This review is first of all the collection of previous reports about valorisation of food processing waste, deepening the possibilities of pineapple waste utilisation and to promote the integral exploitation of the by-products rich in bioactive compounds, even as multifunctional food ingredients. More in detail, this review aims at identifying those processes that can be implemented even in disadvantaged areas by means of technologies that allow recovering waste directly on site, thus reducing pollution and providing ingredients/food products with high nutritional values that could be integrated into the diet.     

A project scheduling approach to production planning with feeding precedence relations

In Manufacturing-to-Order or Engineering-to-Order systems producing complex and highly customised items, each item has its own characteristics that are often tailored for a specific customer. Project scheduling approaches are suitable for production planning in such environments. However, when we consider the production of complex items, the distinct production operations are often aggregated into activities representing whole production phases. In such cases, the planning and scheduling problem works on the aggregate activities, considering that, in most cases, such activities also have to be manually executed. Moreover, simple finish-to-start precedence relations no longer correctly represent the real production process, but overlapping among activities should be allowed. In this paper, a project scheduling approach is proposed for production planning in Manufacturing-to-Order systems. The Variable Intensity formulation is used to allow the effort committed to the execution of activities to vary over time. Feeding precedences are developed to model generalised precedence relations when the execution mode of activities is not known a priori. Two mathematical formulations of these precedence relations are proposed. The formulations are applied both to randomly generated instances and to an industrial system producing machining centres and are compared in terms of computational efficiency.     

A GC-EI-MS/MS Method for the Determination of 15 Polybrominated Diphenyl Ethers (PBDEs) in Fish and Shellfish Tissues

This paper describes the development and validation of an analytical method to determine 15 polybrominated diphenyl ethers (PBDEs) in fish and shellfish tissues with gas chromatography coupled to triple quadrupole mass spectrometry using electron impact source (GC-EI-MS/MS). A QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe)-like procedure was applied; the extract was cleaned up on an acidic Extrelut-NT3 column connected on top of a silica cartridge and further purified with gel permeation chromatography (GPC). The SIM acquisition proved to yield better results than traditional MRM approach for octa-, nona-, and deca-brominated congeners. The validation study was carried out in inter-laboratory conditions. The average recoveries were in the range 66–118%, with relative standard deviations generally lower than or equal to 22%. Quality assurance and quality control practices were thoroughly described and highlighted. These long and tedious practices are fundamental to obtain reliable quantitative data during food monitoring programs and, therefore, to support daily intake assessments. Finally, the procedure was applied to the analysis of marine fish samples collected in local markets. Mackerel and mullet were the most contaminated species.     

Relationship Between Chemical Markers and Sensory Score of Traditional Balsamic Vinegars Using a Screening Approach Combined with Rapid Assessment Methods

In this study, 200 samples of traditional balsamic vinegar (TBV) of Reggio-Emilia, a typical Italian “aged dressing” with Protected Denomination of Origin, were analyzed to model the relationship between sensory scores with some pre-selected compounds/parameters, such as Brix value, water activity (a _w), titratable acidity, color, polymeric compounds, and electronic nose signal. Statistical techniques, such as nonlinear regression and Principal Component Analysis (PCA) were used to model the relationship among vinegars composition. The sensory score of panelists was mainly correlated with Brix (r?=?0.85) followed by brown color at 445 nm (r?=?0.74) and water activity (a _w) (r?=??0.79), whereas the polymeric compounds content showed a negative correlation with water activity (r?=?–0.73). In particular, the water activity of TBVs at different Brix values followed a nonlinear trend with good fitting (r?=?0.857) with K?=?3.10 that was consistent with the value reported in the literature for fructose and glucose. Electronic nose (enose) data from TBVs and six marker compounds (acetic acid, butyric acid, vanillin, ethyl-phenylacetate, phenylethyl alcohol, and furfural) combined with PCA revealed a pattern related to the ageing of TBVs.     

Optical properties of high-density dispersions of particles: application to intralipid solutions

We propose to study the scattering properties of dense distributions of spherical scatterers by resorting to an iterative solution of the Foldy-Twersky equation for the propagation of the coherent field. As a result of the first step of the iterative procedure, the host medium is substituted by an effective medium of complex refractive index to account for the multiple-scattering processes that occur among the particles. Although we truncate the above-mentioned iterative procedure to the second step, the results of our calculations are in excellent agreement with previous experimental results of Zaccanti et al. ("Measurement of optical properties of high-density media," to be published in Applied Optics) for the scattering coefficient of Intralipid solutions up to a volume density of 15% and show a limited disagreement at a volume density of 22%.     

Bio-inspired solutions for locomotion in the gastrointestinal tract: background and perspectives

This paper illustrates a bio-inspired approach to effective, smooth and safe navigation in the human body and, in particular, in the gastrointestinal tract. This idea originates from the medical need to develop more powerful tools for microendoscopy, which is one of the most challenging frontiers of modern medicine. Understanding motion and perception systems of lower animal forms, such as parasites, worms, insects and snakes, can help to design and fabricate bio-inspired robots able to navigate in tortuous, slippery and difficult-to-access cavities of the human body. A preliminary study of a biomimetic adhesion system for the human tissues is presented in this work and some technological implementations are illustrated and discussed. Finally, some issues concerning the goals of smart and reactive locomotion are considered and the most promising and relevant enabling technologies are discussed.