Comparative studies on the nutritive and anti-nutritive properties of fruits in selected Berberis species of West Himalaya, India

Nutritional and anti-nutritional factors of five Berberis species, widely known for their wild edible fruits and medicinal properties, were investigated in the Indian west Himalaya. These fruits contained high content of fiber (pulp 7.0-8.1%; seeds 4.4-5.3%), protein (pulp 4.7-7.2%; seeds 5.9-8.5%) and fat (pulp 2.6-4.0%; seeds 4.6-5.3%) as compared to most of the known wild edibles in the region. They, however, contained reasonably lower food energy, largely due to low carbohydrate content. All the five species emerged as good source of minerals, especially Ca and K. The values of various nutrient and mineral elements varied significantly among species, which implies potential of different species can be harnessed for diverse attributes. The fruits, however, possessed anti-nutritional factors like tannins and phytic acid, which need to be tackled appropriately while considering these fruits for value addition as health food.     

Removal Efficacy of Opportunistic Pathogens and Bacterial Community Dynamics in Two Drinking Water Treatment Trains

Drinking water treatment processes (DWTPs) impact pathogen colonization and microbial communities in finished water; however, their efficacies against opportunistic pathogens are not fully understood. In this study, the effects of treatment steps on the removal of Legionella spp., Legionella pneumophila, nontuberculous mycobacteria, Mycobacterium avium, and two amoeba hosts (Vermamoeba vermiformis, Acanthamoeba) are evaluated in two parallel trains of DWTPs equipped with different pretreatment units. Quantitative polymerase chain reaction analysis demonstrates significantly reduced numbers of total bacteria, Legionella, and mycobacteria during ozonation, followed by a rebound in granular activated carbon (GAC) filtration, whereas sand filtration exerts an overarching effect in removing microorganisms in both treatment trains. V. vermiformis is more prevalent in biofilm (34%) than water samples (7.7%), while Acanthamoeba is not found in the two trains of DWTPs. Illumina sequencing of bacterial 16S rRNA genes reveals significant community shifts at different treatment steps, as well as distinct bacterial community structures in water and biofilm samples in parallel units (e.g., ozonation, GAC, sand filtration) between the two trains (analysis of similarities (ANOSIM), p < 0.05), implying the potential influence of different pretreatment steps in shaping the downstream microbiome. Overall, the results provide insights to mitigation of opportunistic pathogens and engineer approaches for managing bacterial communities in DWTPs.     

一种融合话题和行为的在线问答社区领域专家发现方法

根据在线问答社区中答案的产生过程,提出一种“问题-回答者-话题”(Question-Answerer-Topic, QAT)模型,对“问题-回答者对”(question-answerer pair)的领域话题分布进行建模,并结合社区中的点赞行为,融入用户在每个问题下答案的获赞数据,计算用户在领域话题分布下的专业水平,最后结合链接分析的方法,提出一种主题敏感的PageRank改进模型,最终得到每位用户在领域话题下的专家得分。基于中文在线问答社区知乎网的人工智能领域真实数据集进行实验和对比分析,实验结果表明,本文提出的领域专家发现方法明显优于其他现有方法。     

Detecting topic-based communities in social networks: A study in a real software development network

In social network analysis, a key issue is the detection of meaningful communities. This problem consists of finding groups of people who are both connected and semantically aligned. In the software development context, identifying communities considering both collaborations between developers and their skills can help to address critical elements or issues in a project. However, a large amount of data and the lack of data structure make it difficult to analyze these networks’ content. In this paper, we propose a framework for detecting overlapping semantic communities and their influential members. We also propose an ontology to extract topics of interest through tag enrichment in a Q&A forum. An evaluation was conducted in a large network of software developers built with Stack Overflow’s data, showing that the proposed framework and ontology can find real communities of developers. The evaluation indicates that their members are semantic aligned and still active in the detected topics of interest, and the quantitative analysis showed that the detected communities have high internal connectivity.     

近10年我国高校学生体育社团研究状况分析

总结近10年高校学生体育社团研究状况,对高校学生体育社团的基本情况,发展中存在的问题以及影响因素进行具体研究分析,提出高校学生体育社团发展对策,进一步加强学校的重视与支持,加强社团自身的建设与管理,建立社团长效运行机制,推动我国高校学生体育社团的健康发展。     

Sustainable happiness: How happiness studies can contribute to a more sustainable future.

Sustainable development and sustainability have been fostering interdisciplinary research and policy development for two decades. Likewise, positive psychology and happiness studies are stimulating interdisciplinary research with implications for policy and practice. O'Brien (2005) defined sustainable happiness as the pursuit of happiness that does not exploit other people, the environment, or future generations. Bringing sustainability and happiness together within the concept of sustainable happiness holds significant possibilities for individual, community, and global well-being. Sustainable happiness is discussed with respect to liveable communities, child-friendly planning, and education. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

DOMESTIC HOT WATER CONSUMPTION IN SOUTH AFRICAN HOUSES FOR DEVELOPED AND DEVELOPING COMMUNITIES

Hot water consumption for houses in the developed and developing communities of Johannesburg is determined with measurements over a period of one year. The results of two types of measurement are presented: firstly, hot water consumption per person per day for the different months of a year; secondly, hourly hot water consumption per person per day as a function of summer weekdays, summer weekends, winter weekdays and winter weekends. © 1997 by John Wiley & Sons, Ltd.     

联合图的全局和局部互信息的重叠社团检测算法

图神经网络在学习节点表示中展现了其突出的能力,然而在社团检测方面,大多数图神经网络模型仍然使用K-means来定位社团中心,为了克服K-means不适用于高维空间下聚类的缺点,提出了联合图的全局和局部互信息的重叠社团检测算法（overlapping community detection algorithm using global and local mutual information of graph,overDGI）,这是一种用于处理重叠社团检测问题的图神经网络。首先,采用最大化图互信息和社团互信息使得隶属于同一社团的节点间的向量表示距离更近、更接近社团中心;然后,设计了一个目标分布来帮助模型更好地解决重叠社团检测任务。综合实验表明,overDGI在重叠社团划分上的表现对比现有的几种基准算法都有很强的竞争力。     

MOOC study group: Facilitation strategies,influential factors,and student perceived gains

“Join a Meetup Group” (face-to-face study group) has been propagated by Coursera to build rapport and provide mutual support among MOOC learners; however, studies remain scant regarding its effectiveness and sustainability. This interpretive case study documents our facilitation process, key influential factors, as well as student perceived gains in a six-week MOOC study group. Data sources include discussion recordings, end-of-course interviews, goal setting sheets, weekly reflection journals, and researchers' observation notes. Results showed that, cognitively, participants broadened their perspective of thinking, raised cultural awareness, and shared many learning strategies. Affectively, they established a strong sense of community and gained motivation for learning. Participants also increased action tendencies toward trying out Coursera functions, new courses, and learning strategies, and they became more cognizant of the benefits and procedures of the MOOC study group. Our findings suggest that, with proper design and facilitation, face-to-face study group would be a practicable and effective approach to leverage MOOC students' motivation, engagement, and deeper learning. Implications are discussed in terms of potential gains, challenges, key influential factors, as well as future design and implementation of MOOC study groups.     

Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

As a traditional alcoholic beverage, Chinese rice wine is quite popular for its unique flavor and high nutritional value. In this study, we investigated the changes of flavor compounds in varying stages of fermentation by HS-SPME-GC-MS and HPLC. In addition, 16s rDNA-PCR was utilized to analyze the changes of bacterial communities during fermentation of Chinese rice wine from the Shaoxing region. It was noted that the content of flavor compounds including esters, higher alcohols, amino acids and organic acids was different in varying stages of fermentation. In general, the flavor compounds of Chinese rice wine were mainly produced after pre-fermentation. The results also showed that the bacterial community structures and diversity of Chinese rice wine varied significantly during different fermentation stages, and more than 10 genera of bacteria was detected in Chinese rice wine fermentation broth. Among these specific bacteria identified in the study, Lactobacillus (the predominant genus) and Bacillus might take an active part in flavor development in Chinese rice wine. This implied that these bacteria might play significant contributions on the flavor of Chinese rice wine.