Self-learning inductive inference machines

Self-knowledge is a concept that is present in several philosophies. In this article, we consider the issue of whether or not a learning algorithm can in some sense possess self-knowledge. The question is answered affirmatively. Self-learning inductive inference algorithms are taken to be those that learn programs for their own algorithms, in addition to other functions.
La connaissance de soi est un concept qui se retrouve dans plusieurs philosophies. Dans cet article, les auteurs s'interrogent à savoir si un algorithme d' apprentissage peut dans une certaine mesure posséder la connaissance de soi. lis apportent une reponse positive a cette question. Les algorithmes d'inference inductive autodidactes sont ceux qui font l'apprentissage de programmes pour leurs propres algorithmes, en plus d' autres fonctions.     

Assessing the Assessments: Improving Methodologies for Impact Assessment in Transboundary Watercourses

Transboundary impact assessment (TIA) has become an important environmental management tool, particularly where a project may have transboundary impacts. With the growing practice of TIA, it becomes important to consider the accuracy of the transboundary impact assessments that are being conducted. If TIA is a planning tool designed to provide a basis for making an informed decision, does it actually provide the necessary information? This paper summarizes lessons learned in pilot testing a methodology to assess the accuracy of TIAs.     

Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour

Ground beef with or without 3% added glandless cottonseed flour (GCF) was over-wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P < 0.05) for ground beef with GCF at day 0, with no difference (P > 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.     

Thermally Induced Fast Fracture in a Glass Double-Cantilever-Beam Specimen

Rapid crack propagation and arrest in a soda-lime glass double-cantilever-beam specimen subjected to a thermal shock loading are investigated. The crack growth-time history is measured and compared with that predicted by a one-dimensional dynamic fracture model. Good correlations between predicted and measured crack speeds and crack lengths at arrest were obtained. Inertial effects can be sufficient to produce complete fracture of the specimen. The predicted initial crack driving force required to produce this failure agreed with the observed value. These results are contrasted with the predictions of a quasi-static analysis that always predicts crack arrest and underestimates the arrested crack length.     

Immiscibility and the System Lanthanum Oxide–Boric Oxide

The phase equilibrium diagram for the system La₂O₃-B₂O₃ has been determined experimentally. The compounds La₂O₃-3B₂O₃and La₂O₃-B₂O₃ melt congruently at 1141°± 5°C. and 1660°± 15°C, respectively. At 1488°± 5°C, La₂O₃-B₂O₃ inverts from the aragonite-type structure to a high-temperature form. Trilanthanum borate, 3La₂O₃ B₂O₃, melts incongruently at 1386°± 5°C. to give liquid and La₂O₃. No solid solutions exist in the system. A region of liquid immiscibility exists in the system and extends at 1136°± 5°C. from almost pure B₂O₃ to 21.5 mole % La₂O₃. The experimental value for the extent of immiscibility agrees with that calculated from theoretical considerations. A second method for estimating immiscibility in the system is demonstrated, which requires experimentally only the determination of the index of refraction of the modifier-rich liquid. Principles governing immiscibility are discussed.     

Incorporating L-Ascorbyl 6-Palmitate in Bread and Its Shortening-Sparing and Anti-Firming Effects

L-Ascorbyl 6-palmitate (AP) was conveniently incorporated in bread dough by gently premixing AP in vegetable oil or shortening, adding the premix with the remaining ingredients and mixing the dough at conventional speeds. Alternatively, high-speed mixing of AP with formula flour or water also gave fully functional AP in bread doughs as evidenced by complete shortening replacement at 0.38% AP (based on flour weight) and by the absence of dark specks on the crust of bread. Compared to a mixture of 0.38% AP and 3% shortening or a mixture of 0.5% monodiglycerides and 3% shortening, AP alone at 0.38% in bread gave softer crumb after 1 to 5 days storage at 25°C. Sodium stearoyl 2-lactylate (SSL) at 0.38% gave the same softening effect as AP. In no-shortening loaves, 0.38% AP gave better grain than 0.75% L-ascorbyl 6-octanoate or 0.50% L-ascorbyl 6-dodecanoate.     

Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice

Compositional data from California early-, mid-, and late-season navel orange juice, concentrate and two-stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi-square, Linear combination, and discriminant analysis) for detecting adulteration. These techniques were evaluated according to applicability for detecting three types of adulteration: (1) addition of sugar and/or citric acid, (2) addition of excess or unauthorized pulpwash, and (3) addition of other constituents intended to mask the dilution. Most parameters were significantly affected by time of harvest following commercial maturity. Two-stage pulpwash showed small but significant differences from corresponding single strength juice. Product differences were of about the same magnitude as the differences due to harvest date.