Capturing quality requirements of product family architecture

Software quality is one of the major issues with software intensive systems. Moreover, quality is a critical success factor in software product families exploiting shared architecture and common components in a set of products. Our contribution is the QRF (Quality Requirements of a software Family) method, which explicitly focuses on how quality requirements have to be defined, represented and transformed to architectural models. The method has been applied to two experiments; one in a laboratory environment and the other in industry. The use of the QRF method is exemplified by the Distribution Service Platform (DiSeP), the laboratory experiment. The lessons learned are also based on our experiences of applying the method in industrial settings.     

Intra-muscular and inter-muscular variation in carbon turnover of ovine muscles as recorded by stable isotope ratios

In the case of muscle-based foods, the incorporation of dietary isotopic signals into muscle tissue is a dynamic process and it is not known whether all muscles, or locations within a muscle, have the same isotopic composition. Therefore, an experiment was conducted in which 28 lambs were switched from a control diet to an isotopically distinct experimental diet offered at two different energy allowances (EA). Small, albeit significant, differences were detected in tissue carbon (C) turnover within the muscle Longissimus dorsi. Inter-muscular comparison showed similar C half-lives for four of the five analysed muscles. The results also clearly demonstrated that the EA had a significant impact on intra- and inter-muscular C turnover. The findings of similar tissue C turnover of several muscles sold as meats and the comparable tissue-diet fractionation of the analysed muscles (both within the same EA) will enable scientists to analyse different meat samples according to availability without introducing large biases. However, EA must be considered a factor of uncertainty.     

PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product

Sourdoughs, in which Lactobacillus sanfranciscensis is the predominant bacterial species, are distinctive of some traditional Italian sweet baked products like Panettone. The direct extraction of amplifiable bacterial DNA from products subjected to heat treatment represents a valid tool to identify and trace microbial species originally present in the food matrices. Three types of protocols for the isolation and clean-up of DNA (CTAB, Wizard^® DNA Clean-Up System, NucleoSpin^® Food) were applied on mother, final dough and end-product samples and compared through the determination of the maximum amplifiable dilution by a PCR reaction targeting two fragments (1460 and 153 bp long) of 16S rDNA region of Lb. sanfranciscensis. CTAB extracting protocol was revealed to be the best for isolating DNA. In dough samples the amplification with the 153 bp fragment showed signals at concentration levels that are comparable with the values obtained from the plate counts, and two log cycles higher than those found with the amplification targeting the 1460 bp fragment. In the cooked samples only the 153 bp amplicon was detected, indicating that oven cooking degrades DNA into small fragments.     

Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

In order to determine the geographic origin of poultry and dried beef, concentrations of a total of 72 different elements (occasionally represented with several isotopes) were analyzed by inductively coupled plasma high resolution mass spectrometry (ICP-HRMS). Additionally, gross chemical composition (GCC) was analyzed. The 25 poultry breast filets samples originated from Switzerland, France, Germany, Hungary, Brazil, and Thailand, and the 23 dried beef samples, made from M. biceps femoris and M. semitendinosus, were produced in Switzerland, Austria, Australia, United States, and Canada out of raw meat originating either from these or from other countries. A total of 66 and 46 of the elements and isotopes followed were detected in beef and poultry, respectively. For statistical analyses, only the most abundant isotopes per element were used. For both poultry meat and dried beef, a differentiation of the origins was possible using those elements, which were significantly different across countries (As, Na, Rb, and Tl in poultry; B, Ca, Cd, Cu, Dy, Eu, Ga, Li, Ni, Pd, Rb, Sr, Te, Tl, Tm, V, Yb, and Zn in beef). No sufficient differentiation between origins was possible with GCC. Further studies have to confirm the suitability of this approach for meat authentication with more samples.     

Detection of bovine DNA in raw and heat-processed foodstuffs, commercial foods and specific risk materials by a novel specific polymerase chain reaction method

The identification of beef in animal foods is a major concern not only for the prevention of commercial fraud, but also to avoid safety risks deriving from the presence of prohibited bovine material that might be harmful to both human and animal health. Here we report a novel set of bovine-specific primers, CYTbos1 (forward) and CYTbos2 (reverse), which allow the specific amplification of a 115 base pair fragment of the bovine cytochrome b gene (cytb) between nt 844 (mitochondrial site 15,590) and nt 958 (mitochondrial site 15,704), no cross-reaction being observed with DNA from another 12 frequent commercial meat species. The polymerase chain reaction product obtained is cleaved specifically by endonucleases ScaI and TspE1 to achieve further confirmation evidence. The sensitivity of the proposed method was 0.025%. The CYTbos primers successfully detected bovine DNA in meat samples processed for 20 min at 133 °C/300 kPa or for 2 h at 121 °C. CYTbos primers also detected bovine DNA in heat-processed commercial meat products exhibiting a complex nature, as well as in bovine specific risk materials. The proposed polymerase chain reaction method, aimed at detecting a small and specific fragment of the bovine mitochondrial DNA, may be especially useful for the direct identification of bovine DNA in foodstuffs subjected to severe heating under overpressure conditions.     

基于条码技术的叶片制造过程质量追溯系统研究

针对企业对产品制造过程质量追溯性的迫切需求,提出了一种基于条码技术的制造过程质量可追溯模式。通过分析叶片制造过程的质量信息和质量追溯数据流程,确定基于条码的质量数据自动采集方案,建立了质量追溯系统的运行模式和体系结构。开发了叶片制造过程质量可追溯系统原型,实现了快速查找质量问题产生的原因,及时发现工艺系统缺陷,采取纠正及预防措施,有效控制产品质量,降低制造成本。     

用β源实现X,γ标准仪器的标定及量程扩展

用ＮＰＬ－２５６０剂量计测量自备的９０Ｓｒ检验源，标定其探头与灵敏度更高的电荷测量系统组成的新剂量计，使其测量下限向低端扩展。     

浅议自动测试系统的校准工作

简述了集成电路自动测试系统校准方案的制订、传递与溯源方式的选择以及通过MAP方案解决IC测试设备溯源问题的试用效果。     

Traceability of olive oil based on volatiles pattern and multivariate analysis

An automated head-space solid-phase microextraction (HS-SPME)-based sampling procedure, coupled to gas chromatography–ion trap mass spectrometry (GC–ITMS), was developed and employed for fast characterisation of olive oil volatiles. In total, 914 samples were collected, over three production seasons, in north-western Italy—Liguria (n = 210) and other regions—in addition to the rest of Italy, Spain, France, Greece, Cyprus, and Turkey (n = 704) with the aim to distinguish, based on analytical (profiling) data, the olive oils labelled as “Ligurian” (protected denomination of origin region, PDO) from all the others (“non-Ligurian”). For the chemometric analysis, linear discriminant analysis (LDA) and artificial neural networks with multilayer perceptrons (ANN-MLP) were tested. Employing LDA, somewhat lower recognition (81.4%) and prediction (61.7%) abilities were obtained. The classification model was significantly improved using ANN-MLP. Under these conditions, the recognition (90.1%) and prediction (81.1%) abilities were achieved. The diagnostic value of the data obtained by one-dimensional GC–ITMS were compared with those generated by two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS), allowing a comprehensive analysis of olive oil volatiles.     

Seasonal variations in chemical composition and stable isotopes of farmed and wild Brazilian freshwater fish

This study examined variations in the Fulton condition factor, chemical composition, and stable isotopes of carbon and nitrogen in the Brazilian freshwater fish cachara (Pseudoplatystoma fasciatum), comparing farmed and wild fish in different seasons. Values for energy, protein, moisture, and Fulton’s condition factor were higher for farmed than for wild fish in the rainy season, indicating better nutritional quality; however, these differences were not observed in the dry season. Likewise, we found significant enhancement of δ¹⁵N in farmed fish in the rainy season but not in the dry season, whereas enhancement of δ¹³C was observed in both seasons. The combined measurement of δ¹³C and δ¹⁵N provided traceability under all conditions. Our findings show that stable isotope analysis of C and N can be used to trace cachara origin, and that seasonal variations need to be considered when applying chemical and isotopic authentication of fish and fish products.