Multivariate Modeling of Age and Retest in Longitudinal Studies of Cognitive Abilities.

Longitudinal multivariate mixed models were used to examine the correlates of change between memory and processing speed and the contribution of age and retest to such change correlates. Various age- and occasion-mixed models were fitted to 2 longitudinal data sets of adult individuals (N > 1,200). For both data sets, the results indicated that the correlation between the age slopes of memory and processing speed decreased when retest effects were included in the model. If retest effects existed in the data but were not modeled, the correlation between the age slopes was positively biased. The authors suggest that although the changes in memory and processing speed may be correlated over time, age alone does not capture such a covariation. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Modelling and Validating a multiple-configuration railway signalling system using SDL

This paper discusses some issues about the usage of SDL and related commercial SDL support tools for the validation of a railway signalling system: in particular, the issue of the multiple configurations presented by this system is addressed, discussing the possible strategies to validate the system regardless to the actual configuration.     

Maximum and Minimum Likelihood Hebbian Learning for Exploratory Projection Pursuit

In this paper, we review an extension of the learning rules in a Principal Component Analysis network which has been derived to be optimal for a specific probability density function. We note that this probability density function is one of a family of pdfs and investigate the learning rules formed in order to be optimal for several members of this family. We show that, whereas we have previously (Lai et al., 2000; Fyfe and MacDonald, 2002) viewed the single member of the family as an extension of PCA, it is more appropriate to view the whole family of learning rules as methods of performing Exploratory Projection Pursuit. We illustrate this on both artificial and real data sets.     

Distributed machining control and monitoring using smart sensors/actuators

The study of smart sensors and actuators led, during the past few years, to the development of facilities which improve traditional sensors and actuators in a necessary way to automate production systems. In another context, many studies have been carried out aimed at defining a decisional structure for production activity control and the increasing need of reactivity leads to the autonomization of decisional levels close to the operational system. We study in this paper the natural convergence between these two approaches and we propose an integration architecture, dealing with machine tool and machining control, that enables the exploitation of distributed smart sensors and actuators in the decisional system.     

Influence of the gasket materials on the clamping pressure distribution in a PEM water electrolyzer: Bolt torques and operation mode in pre-conditioning

To keep optimally connected, all electrolysis cell elements is one of the most important design criteria. The optimal distribution of the clamping points is crucial to increasing cell performance. In this work, the compression pressure distribution inside of a 25 cm² PEM electrolysis cell was evaluated, using different materials: Teflon®, Viton®, ethylene propylene diene monomer rubber (EPDM), and nitrile rubber. Sealing material evaluation was performed taking as performance indicators: total compressed area (%) and compression pressure, for different torques applied. Pressure distribution was obtained by using pressure-sensitive films, analyzing the distribution of pressure points from three-dimensional plots (3D), and quantifying intensities of the images obtained. Results showed that pressure points distribution depends on the stiffness and thickness of the gasket materials. For a tightening torque of 3.70 N m, a pressure of 2.23 MPa is obtained with 85% of the membrane area compressed using nitrile rubber-EPDM gaskets.     

Transitions in Presence of Short Laser Pulses

Abstract

Accurate numerical calculations are carried out to investigate the validity of the two-state approximation in the case of resonant interactions between electromagnetic radiation and atoms. Short pulses are considered and the presence of the atomic spectrum is modelled by introducing a third, non-resonant, state. We show that the harmonics of the pulse profile may play a significant role in the dynamics of the process and may cause energy non-conserving transitions between the atomic states.     

Google Scholar Metrics evolution: an analysis according to languages

In November 2012 the Google Scholar Metrics (GSM) journal rankings were updated, making it possible to compare bibliometric indicators in the ten languages indexed—and their stability—with the April 2012 version. The h-index and h-5 median of 1,000 journals were analysed, comparing their averages, maximum and minimum values and the correlation coefficient within rankings. The bibliometric figures grew significantly. In just seven and a half months the h-index of the journals increased by 15 % and the median h-index by 17 %. This growth was observed for all the bibliometric indicators analysed and for practically every journal. However, we found significant differences in growth rates depending on the language in which the journal is published. Moreover, the journal rankings seem to be stable between April and November, reinforcing the credibility of the data held by Google Scholar and the reliability of the GSM journal rankings, despite the uncontrolled growth of Google Scholar. Based on the findings of this study we suggest, firstly, that Google should upgrade its rankings at least semi-annually and, secondly, that the results should be displayed in each ranking proportionally to the number of journals indexed by language.     

Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (αs1-, β- and k-casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii

The aim of this study was to estimate the hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α_s1-, β- and k-casein) after in vitro digestion with two different enzymatic systems: pepsin from porcine gastric mucosa (EP) and a crude enzymatic extract from the edible mushroom Pleurotus eryngii. The used enzymes showed a different mode of casein catalysis with a consequent production of peptides of different antioxidant activity. The CN haplotype significantly influenced peptides production; in fact, the amino acid substitutions caused by genetic polymorphisms at the α_s1-, β- and k-CN loci influenced the sites of enzymatic cleavage and therefore the produced peptides. The above is evidenced by the different antioxidant activity found in the hydrolysates depending on the used enzymatic system, the CN haplotype, and the CN haplotype × enzymatic treatment interaction. The findings of this study are a perspective for the production of specific foods that exert a biological effect in addition to the nutritional one.     

Quality assessment of commercial paprikas

Several quality parameters of smoked, oven‐dried and sun‐dried paprikas were studied. Smoked paprikas showed the highest American Spice Trade Association (ASTA) units and pigment concentrations, whereas oven‐dried paprikas showed the best browning index and red/yellow pigment ratio, and sun‐dried paprikas had the highest redness for reflected colour. The colour stability results showed drastic overall colour change (ΔE) and decreased redness and ASTA units of the sun‐dried and oven‐dried paprikas after two and 5 days of UV exposure. Degradation of the smoked paprika colour parameters was progressive, and they showed less degradation even after 30 days. The evaluation of the antioxidant activity showed higher DPPH radical‐scavenging capacity in the smoked samples. The profiles of volatile phenolic compounds of the smoked samples are responsible for the differences in the antioxidant capacity. The great differences in colour stability and antioxidant activity make smoked paprika the best choice for use in the food industry.