A machine learning approach to modeling and identification ofautomotive three-way catalytic converters

The working of three-way catalytic converters (TWCs) is based on chemical reactions whose rates are nonlinear functions of temperature and reactant concentrations all along the device. The choice of suitable expressions and the tuning of their parameters is particularly difficult in dynamic conditions. In this paper, we introduce a hybrid modeling technique which allows one to preserve the most important features of an accurate, distributed parameter TWC model, while it circumvents both the structural and the parameter uncertainties of “classical” reaction kinetics models, and saves the computational time; in particular, we compute the rates within the TWC dynamic model by a neural network which becomes a static nonlinear component of a larger dynamic system. A purposely designed genetic algorithm, in conjunction with a fast ad hoc partial differential equation integration procedure, allows one to train the neural network, embedded in the whole model structure, using currently available measurement data and without computing gradient information     

Ground-based SAR interferometry for terrain mapping: theory and sensitivity analysis

This short communication studies the problem of terrain mapping by means of the ground-based synthetic aperture radar (GB-SAR) interferometry technique. A phase-to-height relationship tailored for the GB-SAR interferometric configuration is introduced and verified by a simulated analysis. A sensitivity study is carried out aiming to optimize the use of a GB-SAR system for the terrain mapping and to derive the precision of this technique.     

Generation of digital terrain models with a ground-based SAR system

A novel technique for the retrieval of a digital terrain model (DTM) with a ground-based synthetic aperture radar (GB-SAR) system is described. A set of SAR images collected over a test site located at Salice d'Ulzio, Italy, is used to validate experimentally the proposed DTM retrieval technique. The topographic height is obtained using an algorithm specifically tailored for a GB-SAR system equipped with two receive antennas. The comparison with an existing DTM of the test site area shows that the retrieved DTM is accurate, with root mean square height differences between the two DTMs below 5 m.     

Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects

The presence of enterococci in Pecorino Abruzzese cheese during ripening was evaluated. Counts were high, especially in fully ripened summer batches. Seventy strains were isolated and identified based on phenotypical and genotypical features as Enterococcus faecium (48.5%), Enterococcus faecalis (40%), and Enterococcus durans (11.5%), with the first species predominant in spring batches and the second predominant in summer batches. High biodiversity was revealed by random amplification of polymorphic DNA and a PCR assay, suggesting the presence of autochthonous strains. E. faecium isolates were the most resistant to the tested antibiotics, especially to erythromycin, chloramphenicol, and penicillin, but all strains were susceptible to vancomycin, as confirmed by the absence of vanA and vanB genes. The presence of some virulence determinants was investigated, revealing the diffusion of aggregation substance (asal) and gelatinase (gelE) genes in 37.5% of E. faecalis strains. However, none of the isolates produced gelatinase in vitro, suggesting the presence of silent genes. The virulence genes were absent in E. durans. Among E. faecium strains, only Lab 41/1 possessed gelE and asal, whose presence previously has been reported only in E. faecalis. Decarboxylating activity was revealed for phenylalanine (27% of the strains) and tyrosine (96%) but not histidine. The presence of a tyrosine decarboxylase-encoding gene was observed for all strains. A comparison of these results with those of previous studies of clinical and food isolates indicates that enterococci from Pecorino Abruzzese cheese have low pathogenic potential.     

Silage chop length and hay supplementation on milk yield, chewing activity, and ruminal digestion by dairy cows

The effects of whole-plant corn silage (CS) particle size and long unprocessed grass hay (LH) supplementation on milk yield, chewing activity, and ruminal digestion in dairy cows were evaluated in 2 experiments. In Experiment 1, corn silage harvested at fine (6 mm; FCS) or coarse (23 mm; CCS) theoretical cut length were fed to 22 lactating Holstein cows. Treatments were 2 total mixed rations containing 58% of dry matter (DM) as FCS or CCS. Diet DM intake tended to be higher in cows fed FCS than those fed CCS (23.4 vs. 22.1 kg/d). However, milk yield and composition, body condition score, and plasma metabolite concentrations were not affected by the dietary treatments. In the second experiment, 5 cannulated Holstein cows were used in a 5 × 5 Latin square design to evaluate the effects of the addition of LH to the diets evaluated in Experiment 1 on chewing activity and ruminal digestion. Treatments were 5 total mixed rations: FCS-based diet plus the addition of 0, 5, or 10% LH (DM basis) and CCS-based diet plus 0 or 5% LH. Long hay addition linearly decreased DM intake in cows fed FCS-based diets (25.0 to 21.7 kg/d), but increased DM intake in those fed CCS-based diets (22.7 to 27.1 kg/d). The intake of neutral detergent fiber (NDF) increased with LH addition in CCS-based diets (7.6 vs. 9.4 kg/d). Rumination time increased (16.8 to 21.0 min/kg of DM intake) when LH was added to FCS-based diets, but it decreased when included in CCS-based diets (18.8 vs. 12.9 min/kg of DM intake). Ruminal pH was higher (5.9 vs. 5.7) and lag-time for in situ NDF disappearance was shorter (3.5 vs. 8.7 h) for cows fed CCS compared with cows fed FCS. The rate of NDF disappearance tended to be higher for the CCS-based diet with 5% LH than for the diet with 0% LH (2.0 vs. 4.4%/h), but solids passage rate was not affected by the treatments. These results suggest that addition of LH to FCS-based diets does not affect ruminal environment or digestion, but depressed DM intake. In contrast, addition of LH to CCS-based diets may improve ruminal NDF digestion, increasing DM intake by reducing filling effect and time needed for rumination.     

Increasing the X-ray Diffraction Power of Protein Crystals by Dehydration: The Case of Bovine Serum Albumin and a Survey of Literature Data

Serum albumin is one of the most widely studied proteins. It is the most abundant protein in plasma with a typical concentration of 5 g/100 mL and the principal transporter of fatty acids in plasma. While the crystal structures of human serum albumin (HSA) free and in complex with fatty acids, hemin, and local anesthetics have been characterized, no crystallographic models are available on bovine serum albumin (BSA), presumably because of the poor diffraction power of existing hexagonal BSA crystals. Here, the crystallization and diffraction data of a new BSA crystal form, obtained by the hanging drop method using MPEG 5K as precipitating agent, are presented. The crystals belong to space group C2, with unit-cell parameters a = 216.45 Å, b = 44.72 Å, c = 140.18 Å, β = 114.5°. Dehydration was found to increase the diffraction limit of BSA crystals from ~8 Å to 3.2 Å, probably by improving the packing of protein molecules in the crystal lattice. These results, together with a survey of more than 60 successful cases of protein crystal dehydration, confirm that it can be a useful procedure to be used in initial screening as a method of improving the diffraction limits of existing crystals.     

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemical and volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein and nitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbial groups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci and moulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, as well as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis of myofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23–25 °C for 10 days before ripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by using microbial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in the aqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identified by solid-phase micro-extraction coupled with gas chromatography–mass spectrometry analysis. The volatile profiles of the three Italian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were found in Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturated fatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fatty acids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages.