Atmospheric corrosion of reference metals in Antarctic sites

This paper presents the results obtained at three Antarctic test sites participating in the “Ibero-American Map of Atmospheric Corrosiveness” (MICAT), a project on atmospheric corrosion carried out during the period 1988–1994 at some 70 sites distributed across 12 countries of the Latin-American region, Spain and Portugal. The three Antarctic sites are located near the coastline.The singular climatic characteristics of Antarctic regions are related with the purity of the air, the absence of rainfall and the formation of ice on the metallic surface during an important part of the exposure time. However, electrochemical activity is possible below ice layers. This situation affects the structure and morphology of corrosion product films and the resulting corrosion rates of metallic surfaces.     

Electrochemical,FTIR and morphological study of polypyrrole—Polystyrenesulphonate conducting films

The electrochemical behaviour, FTIR spectrum and the morphology of polypyrrole-polystyrenesulphonate (PPy-PSS) films obtained potentiostatically at 0.6 V in a 0.05m Py + 1.7 × 10^?2m NaPSS medium have been analysed. Different electrochemical parameters have been modified in order to establish the first polaron formation, the reversibility of the redox process and the doping mechanism. The FTIR spectrum confirms the existence of C?O groups in the film structure and two possible explanations are suggested. SEM reveals a higher homogeneity in these films than in PPy films doped with smaller counterions.     

Fatty acid composition of seed oil triglycerides inCoincya (Brassicaceae)

Oil and triglyceride contents and fatty acid composition were determined for seeds in nine taxa belonging to the genusCoincya (Brassicaceae) on the Iberian Peninsula (Spain and Portugal). The oil content ranges from 11.1 to 24.6%, triglycerides from 68.7 to 88.5%. The major fatty acids were erucic (24.6–30.5%), linolenic (17.7–27.7%), linoleic (13.9–24.6%) and oleic acid (12.3–21.8%).     

Study of the neutral lipids of sunflower meal and isolates

Two types of sunflower protein isolates have been obtained from prepress and solvent extracted sunflower meal. The first was obtained by precipitation (at the isoelectric point) of the alkaline extract of the meal, and washing the curd with water. In the second, the alkaline extraction was carried out in the presence of sodium sulfite, and the curd was washed with water, ethanol and acetone. Both isolates were air-dried and then dried under vacuum at 50 C. From the total lipids, obtained with 86% ethanol, the neutral lipids were separated using a column of Florisil. The lipids studied were those of the two isolates mentioned above as well as those of the original meal. The following types of compounds were separated, identified and quantified: hydrocarbons, waxes, methyl esters, triglycerides, free fatty acids, diglycerides, free sterols, and hydroxy fatty acids.     

Image contrast enhancement for two-photon fluorescence microscopy in a turbid medium

Image contrast enhancement is investigated for two-photon excitation fluorescence images of a microscopic sample that is buried underneath a turbid medium. The image contrast, which deteriorates rapidly with sample depth because of scattering loss, is enhanced by an increase in the average excitation power of the focused Gaussian (the TEM(00) mode) beam according to a compensation relation that has been derived by use of a Monte Carlo analysis of the scattering problem. A correct increase in the excitation power results in a detected fluorescence signal that remains invariant with sample depth. The scheme is demonstrated on images of DAPI-stained nuclei cells viewed underneath a suspension of 0.105-mum-diameter polystyrene spheres.     

Incorporating technology in service-oriented i* business models: a case study

In recent years, considerable attention has been paid to enterprise information systems. This interest is motivated by the need for achieving better integration of new technologies (hardware and software) with the business processes of an organization. Business processes have become more and more dependent on technologies because technology has a direct impact on business processes, changing the way they are performed and thus also affecting the way analysts design the software system. However, at the present time, there are still some gaps between the definition of business processes and the technologies used in the organization. In practice, organizations have carried out their business processes using different technologies; however, it is sometimes not possible to determine how technologies are useful in achieving current business goals. This is because business models do not explicitly consider the technologies in the organizational requirements. The goal of this paper is to present a systematic process for integrating business processes and technologies at the conceptual level. To validate our approach, we present a case study that describes the processes of the inventory management department of a public research center.     

Control of attendance applied in higher education through mobile NFC technologies

This paper presents an improved attendance control system, required for continuous evaluation which has become compulsory following the Bologna Process. It provides a solution based on NFC technology and is based on a real project developed and pilot tested at the “Universidad Pontificia de Salamanca, Campus Madrid”.     

The Innate Immune Glycoprotein Lactoferrin Represses the Helicobacter pylori cag Type IV Secretion System

Chronic infection with Helicobacter pylori increases risk of gastric diseases including gastric cancer. Despite development of a robust immune response, H. pylori persists in the gastric niche. Progression of gastric inflammation to serious disease outcomes is associated with infection with H. pylori strains which encode the cag Type IV Secretion System (cag T4SS). The cag T4SS is responsible for translocating the oncogenic protein CagA into host cells and inducing pro-inflammatory and carcinogenic signaling cascades. Our previous work demonstrated that nutrient iron modulates the activity of the T4SS and biogenesis of T4SS pili. In response to H. pylori infection, the host produces a variety of antimicrobial molecules, including the iron-binding glycoprotein, lactoferrin. Our work shows that apo-lactoferrin exerts antimicrobial activity against H. pylori under iron-limited conditions, while holo-lactoferrin enhances bacterial growth. Culturing H. pylori in the presence of holo-lactoferrin prior to co-culture with gastric epithelial cells, results in repression of the cag T4SS activity. Concomitantly, a decrease in biogenesis of cag T4SS pili at the host-pathogen interface was observed under these culture conditions by high-resolution electron microscopy analyses. Taken together, these results indicate that acquisition of alternate sources of nutrient iron plays a role in regulating the pro-inflammatory activity of a bacterial secretion system and present novel therapeutic targets for the treatment of H. pylori-related disease.     

Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice‐containing samples and an increase in solubility in corn‐containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8–85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack‐type products and described in the literature.