Granular Reasoning Using Zooming In & Out: Part 2. Aristotle's Categorical Syllogism

The concept of granular computing is applied to Aristotle's categorical syllogism. Such kind of reasoning is called granular reasoning in this paper. For the purpose, two operations called zooming in & out are introduced to reconstruct granules of possible worlds.     

Agents’ model of uncertainty

Multi-agent systems play an increasing role in sensor networks, software engineering, web design, e-commerce, robotics, and many others areas. Uncertainty is a fundamental property of these areas. Agent-based systems use probabilistic and other uncertainty models developed earlier without explicit consideration of agents. This paper explores the impact of agents on uncertainty models and theories. We compare two methods of introducing agents to uncertainty theories and propose a new theory called the agent-based uncertainty theory (AUT). We show advantages of AUT for advancing multi-agent systems and for solving an internal fundamental question of uncertainty theories, that is identifying coherent approaches to uncertainty. The advantages of AUT are that it provides a uniform agent-based representation and an operational empirical interpretation for several uncertainty theories such as rough set theory, fuzzy sets theory, evidence theory, and probability theory. We show also that the introduction of agents to intuitionist uncertainty formalisms can reduce their conceptual complexity. To build such uniformity the AUT exploits the fact that agents as independent entities can give conflicting evaluations of the same attribute. The AUT is based on complex aggregations of crisp (non-fuzzy) conflicting judgments of agents. The generality of AUT is derived from the logical classification of types (orders) of conflicts in the agent populations. At the first order of conflict, the two agent populations are disjoint and there is no interference of logic values assigned to any statement p and its negation by agents. The second order of conflict models superposition (interference) of logic values for overlapping agent populations where an agent assigns conflicting logic values (true, false) to the same attribute simultaneously.

Sensory quality of beef from different finishing diets

Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T₁ = Pasture [4% of animal live weight (LW)], T₂ = Pasture [3% LW plus concentrate (0.6% LW)], T₃ = Pasture [3% LW plus concentrate (1.2% LW)], or T₄ = Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T₂ had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T₄) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.     

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

To identify the most important aroma compounds in 20 d-aged meat from castrated heavy Corriedale lambs fed one of four diets, grilled loin samples were subjected to a dynamic headspace-solid phase extraction (DHS-SPE) and gas chromatography–olfactometry (GC–O). Most of the important odorants were aldehydes and ketones. To evaluate the effect of finishing diet on carbonyl compounds, a derivatization of the headspace carbonyls using o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine hydrochloride (PFBHA) and analysis by GC–MS was conducted. Diet did not affect aliphatic saturated aldehydes. The meat from lambs finished on pastures, without a concentrate supplement, had very low concentrations of lipid-derived unsaturated aldehydes and ketones and Strecker aldehydes, possibly because of the protective effect of antioxidants that occur in the diet naturally. Lamb flavour was related to the concentration of heptan-2-one and oct-1-en-3-one, but rancid or undesirable flavours were not related to the abundance of carbonyl compounds.     

From stiff plastic to elastic polypropylene: Polymorphic transformations during plastic deformation of metallocene-made isotactic polypropylene

An analysis of the mechanical properties and polymorphic transformations occurring during plastic deformation of isotactic polypropylene with variable stereoregularity, containing only rr stereo-defects, is presented. Thermoplastic materials showing high stiffness, or high flexibility, or elastic properties can be produced depending on the concentration of defects. Relationships between the different mechanical behavior and the different observed polymorphic transformations occurring during tensile deformation are discussed. The elastic behavior of the poorly isotactic samples and the values of the corresponding mechanical parameters are related to the structural transformations occurring during stretching. The γ-form present in the unstretched sample transforms by stretching into the α-form, which in turn, transforms into the mesomorphic form at very high deformations. The mesomorphic form transforms back into the crystalline α-form upon releasing the tension and elastic recovery is observed. The crystallization of the mesomorphic form into the α-form upon releasing the tension is not observed in the case of flexible or stiff-plastic samples, which do not show elastic behavior. This indicates that in the elastomeric samples elasticity is probably partially due to the enthalpic contribution associated with the crystallization of the mesomorphic form into the α-form.     

Chain transfer reactions in propylene polymerization with zirconocene catalysts

The chemical structures of end groups of medium-low molecular weight atactic and isotactic polypropylenes (a-PP and i-PP), produced with zirconocene/methylalumoxane catalysts, have been analyzed and used to infer the chain-transfer reaction mechanisms, which are then correlated with the zirconocene ligand structure and the polymerization conditions. For the chiral, isospecific ansa-zirconocenes such as rac-[ethylenebis(1-indenyl)]ZrCl₂/methylalumoxane (1/MAO) and rac-[ethylenebis(4,7-dimethyl-1-indenyl)]ZrCl₂/methylalumoxane (2/MAO) catalysts, i-PP molecular weight is dependent on the regiospecificity of the catalyst, as shown by the presence of cis-2-butenyl end groups, formed by chain transfer to the monomer after a secondary propylene insertion. At low monomer concentration, chain-transfer with 2/MAO shifts from predominant transfer to the monomer after a secondary propylene insertion to β-methyl (allyl end groups) and β-hydrogen transfers after a primary insertion (2-propenyl, or vinylidene, end group). Ansa-bis(3-R-indenyl)ZrCl₂ (ansa = CH₂CH₂, Me₂Si, Me₂C; R = Me, t-Bu, Me₃Si) catalysts, which are highly regiospecific, produce polypropylenes with chain transfer via both β-hydrogen transfer after a primary insertion and β-methyl transfer. For example, rac-Me₂C(3-t-Bu-Ind)₂ZrCl₂ (4) exhibits the highest selectivity for β-methyl transfer so far observed in an isospecific zirconocene. As for 2/MAO, the rate of β-methyl transfer in 4/MAO increases by lowering [propylene]. This revised version was published online in June 2006 with corrections to the Cover Date.     

HEP Applications and Their Experience with the Use of DataGrid Middleware

An overview is presented of the characteristics of HEP computing and its mapping to the Grid paradigm. This is followed by a synopsis of the main experiences and lessons learned by HEP experiments in their use of DataGrid middleware using both the EDG application testbed and the LCG production service. Particular reference is made to experiment data challenges, and a forward look is given to necessary developments in the framework of the EGEE project.     

Meat consumption: Trends and quality matters

This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed.     

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

The effects of fat substitution using two commercial inulin products on the physico-chemical properties and eating quality of a comminuted meat product (breakfast sausage) were modelled using a specialised response surface experiment specially developed for mixtures. 17 treatments were assigned representing a different substitution level for fat with inulin. Sausages were formulated to contain pork shoulder, back fat/inulin, water, rusk and seasoning (44.3, 18.7, 27.5, 7 and 2.5% w/w). Composition, sensory, instrumental texture and colour characteristics were assessed. Fructan analysis showed that inulin was unaffected by heat or processing treatments. Models showed increasing inulin inclusions decreased cook loss (p < 0.0017) and improved emulsion stability (p < 0.0001) but also resulted in greater textural and eating quality modification of sausages. Hardness values increased (p < 0.0001) with increasing inulin concentration, with panellists also scoring products containing inulin as less tender (p < 0.0112). Optimisation predicted two acceptable sausage formulations with significantly lower fat levels than the control, which would contain sufficient inulin to deliver a prebiotic health effect.