Gallium nitride-based potentiometric anion sensor

The gallium nitride (GaN) semiconductor is used as the sensing element for the development of a potentiometric anion sensor. The anion recognition mechanism is based on the selective interaction of anions in solution with the epitaxial Ga-face polarity GaN (0001) wurtzite crystal film grown on sapphire. The native GaN crystal is used for the development of an ion blocked sensor. The potential is based on the Volta potential, generated at the semiconductor/solution interface and within the Helmholtz layer, due to specifically adsorbed anions. The selectivity of the sensor is based on the direct interaction of the anionic ligand with the outer electron-defective gallium atoms; thus, it is not dependent on the lipophilicity of the adsorbed charged species. The chemical resistivity of the GaN crystal provides sensors with excellent lifetime, signal stability, and reproducibility.     

Experimental and Mathematical Simulation Study on the Granulation of a Modified Basic Oxygen Furnace Steel Slag

Metallurgical and Materials Transactions B - Basic oxygen furnace (BOF) steel slag is a major waste of the steelmaking industry. Utilization of BOF slag contributes to the sustainability of the...     

The Effect of Nutrient Fortification of Sauces on Product Stability,Sensory Properties,and Subsequent Liking by Older Adults

There are potential nutritional and sensory benefits of adding sauces to hospital meals. The aim of this study was to develop nutrient fortified sauces with acceptable sensory properties suitable for older people at risk of undernutrition. Tomato, gravy, and white sauce were fortified with macro‐ and micronutrients using food ingredients rich in energy and protein as well as vitamin and mineral premixes. Sensory profile was assessed by a trained panel. Hedonic liking of fortified compared with standard sauces was evaluated by healthy older volunteers. The fortified sauces had higher nutritional value than the conventional ones, for example the energy content of the fortified tomato, white sauce, and gravy formulations were increased between 2.5‐ and 4‐fold compared to their control formulations. Healthy older consumers preferred the fortified tomato sauce compared with unfortified. There were no significant differences in liking between the fortified and standard option for gravy. There were limitations in the extent of fortification with protein, potassium, and magnesium, as excessive inclusion resulted in bitterness, undesired flavors, or textural issues. This was particularly marked in the white sauce to the extent that their sensory characteristics were not sufficiently optimized for hedonic testing. It is proposed that the development of fortified sauces is a simple approach to improving energy intake for hospitalized older people, both through the nutrient composition of the sauce itself and due to the benefits of increasing sensorial taste and lubrication in the mouth.     

A harmonised model for safety assessment and certification of safety-critical systems in the transportation industries

This paper describes a model for the assessment and certification of safety-critical programmable electronic systems in the transportation industries. The proposed model is founded on the significant commonalities between emerging international safety-related standards in the automotive, railway and aerospace industries. It contains a system development and a safety assessment process which rationalise and unify the common requirements among the standards in these areas. In addition, it defines an evolutionary process for the development of the system’s safety case. The safety case process shows how the evidence produced in the progression of safety assessment can be structured in order to form an overall argument about the safety of the system. We conclude that it is possible to use this model as the basis of a generic approach to the certification of systems across the transportation sector.     

Wine produced by immobilized cells on dried raisin berries in sensory evaluation comparison with commercial products

Comparative sensory evaluation of wines produced by immobilized cells of Uvaferme 299 on dried raisin berries and free cells using the Saint Denis grape variety and of commercial Greek products (‘Biblia Chora’ rosé wine produced from the Syrah grape variety, ‘Palivos’ and ‘Strofilia’ rosé wines both produced from the Agiorgitiko grape variety) was carried out. Sensory evaluation was conducted twice by 11 tasters previously trained and a method for panel validation was proposed. Subsequently, the wines were evaluated for their aroma intension, aroma complexity, aroma elegance and overall quality. Duncan's multiple range test clearly showed that there were statistically significant differences between wines produced using different grape varieties and fermentation conditions. Linear regression analysis of the results was performed in order to investigate which sensory parameter had a significant effect on the overall quality and it revealed that only aroma elegance affected significantly the overall quality. Wine produced by immobilized cells scored a statistically higher value for its overall quality than the wine produced by free cells. Finally, discriminant sensory evaluation revealed a gooseberry, cherry, mint aroma for ‘Biblia Chora’ wine and a citrus, rose aroma for ‘Strofilia’ and ‘Palivos’ wines. Wines produced using immobilized and free cells were characterized by a fruity, banana‐like aroma, and a herbaceous note was predominant. Copyright © 2005 Society of Chemical Industry     

Single particle ignition and combustion of anthracite,semi-anthracite and bituminous coals in air and simulated oxy-fuel conditions

A fundamental investigation has been conducted on the combustion behavior of single particles (75–150 μm) of four coals of different ranks: anthracite, semi-anthracite, medium-volatile bituminous and high-volatile bituminous. A laboratory-scale transparent laminar-flow drop-tube furnace, electrically-heated to 1400 K, was used to burn the coals. The experiments were performed in different combustion atmospheres: air (21%O₂/79%N₂) and four simulated dry oxy-fuel conditions: 21%O₂/79%CO₂, 30%O₂/70%CO₂, 35%O₂/65%CO₂ and 50%O₂/50%CO₂. The ignition and combustion of single particles was observed by means of three-color pyrometry and high-speed high-resolution cinematography to obtain temperature–time histories and record combustion behaviors. On the basis of the observations made with these techniques, a comprehensive examination of the ignition and combustion behaviors of these fuels was achieved. Higher rank coals (anthracite and semi-anthracite) ignited heterogeneously on the particle surface, whereas the bituminous coal particles ignited homogeneously in the gas phase. Moreover, deduced ignition temperatures increased with increasing coal rank and decreased with increasing oxygen concentrations. Strikingly disparate combustion behaviors were observed depending on the coal rank. The combustion of bituminous coal particles took place in two phases. First, volatiles evolved, ignited and burned in luminous enveloping flames. Upon extinction of these flames, the char residues ignited and burned. In contrast, the higher rank coal particles ignited and burned heterogeneously. The replacement of the background N₂ gas of air with CO₂ (i.e., changing from air to an oxy-fuel atmosphere) at the same oxygen mole fraction impaired the intensity of combustion. It reduced the combustion temperatures and lengthened the burnout times of the particles. Increasing the oxygen mole fraction in CO₂ to 30–35% restored the intensity of combustion to that of air for all the coals studied. Volatile flame burnout times increased linearly with the volatile matter content in the coal in both air and all oxygen mole fractions in CO₂. On the other hand, char burnout times increased linearly or quadratically versus carbon content in the coal, depending on the oxygen mole fraction in the background gas.     

Regional inequalities in Greece

This article examines regional inequalities in Greece, on the basis of -convergence and -convergence analysis and shows that they were reduced in the 1970s and the 1980s. Regression analysis indicates that regional inequalities have a pro-cyclical character, increasing in periods of economic expansion and decreasing in periods of economic recession. It also indicates that the structure of local industry, the process of EU integration, the quality of human capital and the existence of resources suitable for the development of tourism are among the factors affecting regional growth. Received 30 March 1998 / Accepted 29 July 1999     

Incremental refinement of image salient-point detection

Low-level image analysis systems typically detect "points of interest", i.e., areas of natural images that contain corners or edges. Most of the robust and computationally efficient detectors proposed for this task use the autocorrelation matrix of the localized image derivatives. Although the performance of such detectors and their suitability for particular applications has been studied in relevant literature, their behavior under limited input source (image) precision or limited computational or energy resources is largely unknown. All existing frameworks assume that the input image is readily available for processing and that sufficient computational and energy resources exist for the completion of the result. Nevertheless, recent advances in incremental image sensors or compressed sensing, as well as the demand for low-complexity scene analysis in sensor networks now challenge these assumptions. In this paper, we investigate an approach to compute salient points of images incrementally, i.e., the salient point detector can operate with a coarsely quantized input image representation and successively refine the result (the derived salient points) as the image precision is successively refined by the sensor. This has the advantage that the image sensing and the salient point detection can be terminated at any input image precision (e.g., bound set by the sensory equipment or by computation, or by the salient point accuracy required by the application) and the obtained salient points under this precision are readily available. We focus on the popular detector proposed by Harris and Stephens and demonstrate how such an approach can operate when the image samples are refined in a bitwise manner, i.e., the image bitplanes are received one-by-one from the image sensor. We estimate the required energy for image sensing as well as the computation required for the salient point detection based on stochastic source modeling. The computation and energy required by the proposed incremental refinement approach is compared against the conventional salient-point detector realization that operates directly on each source precision and cannot refine the result. Our experiments demonstrate the feasibility of incremental approaches for salient point detection in various classes of natural images. In addition, a first comparison between the results obtained by the intermediate detectors is presented and a novel application for adaptive low-energy image sensing based on points of saliency is presented.