Stochastic approximation and realization of Hankel matrices

Dynamic systems are considered whose outputs can be represented either by a deterministic series of the input variables or by a stochastic series of brownian motion processes. Approximate representations of such series are proposed. The representations are based on the Hankel matrix representation of the series. First, it is shown that any Hankel matrix, belonging to suitable classes, can be approximated in the deterministic and stochastic sense by finite rank Hankel matrices. Then, a method is proposed to design bilinear realizations of finite rank Hankel matrices, effective in the deterministic and stochastic sense.     

A comparison of two bench‐scale anaerobic systems used for the treatment of dairy effluents

The objective of this work was to compare two anaerobic reactor configurations, a hybrid upflow anaerobic sludge blanket (UASBh) reactor and an anaerobic sequencing batch reactor with immobilised biomass (ASBBR) treating dairy effluents. The reactors were fed with effluent from the milk pasteurisation process (effluent 1—E1) and later with effluent from the same process combined with the one from the cheese manufacturing (effluent 2—E2). The ASBBR reactor showed average organic matter removal efficiency of 95.2% for E1 and 93.5% for E2, while the hybrid UASB reactor showed removal efficiencies of 90.3% and 80.1% respectively.     

Examination of Lipid Fraction Quality of Margarine

ABSTRACT: We studied 26 margarines, 13 from hydrogenated fats and 13 from fractionated or interesterified fats, by using (1) traditional routine analyses, (2) silica gel column chromatography to separate the polar compounds, (3) high-performance size-exclusion chromatography for the qualitative and quantitative determination of the single classes of substances constituting the polar compounds, and (4) gas chromatography to determine the fatty acid composition and the trans isomers. The margarines prepared from hydrogenated fats showed significantly higher mean contents of both triglyceride oligopolymers ( P < 0.05) and trans isomers ( P < 0.001). Margarines obtained from fractionated or interesterified fats showed significantly higher mean contents ( P < 0.05) of polyunsaturated fatty acids.     

Leaf blade anatomy and ultrastructure of six <i>Simira</i> species (Rubiaceae) from the Atlantic Rain Forest,Brazil

Simira is a predominantly woody Neotropical genus comprising 41 taxa, 16 of which occur in Brazil and eight of them in the southeastern region of Brazil. Leaf blades of Simira eliezeriana Peixoto, S. glaziovii (K. Schum.) Steyerm., S. grazielae Peixoto, S. pikia (K. Schum.) Steyerm., S. rubra (Mart.) Steyerm., S. sampaioana (Standl.) Steyerm. were collected in the southeastern region of Brazil and fixed according to usual methods for light and electron microscopy. The leaf blades show typical characteristics of the Rubiaceae family as dorsiventral mesophyll and paracytic stomata. The presence of two bundle sheaths that extend to the upper epidermal layer, prismatic crystal and crystal-sand, alkaloids in the mesophyll and the organization micromorphological of the outer periclinal wall are considered characteristics representative for the genus. This study also demonstrates some leaf blade characteristics that can be used to Simira species identification (leaf surface, domatia types, epicuticular wax types and patterns of epidermis anticlinal cell walls).     

CONSUMER ATTITUDES, PREFERENCES AND SHOPPING BEHAVIOR TOWARD HOT PEPPERS IMPORTED FROM TRINIDAD AND TOBAGO

A survey consisting of 108 completed interviews was conducted in two locations in Toronto, Canada, to identify and describe Canadian consumer views at different retail outlets concerning quality, services offered, buying habits and preferences of hot peppers imported from Trinidad and Tobago. At both locations, more consumers preferred to buy hot peppers at supermarkets compared with roadside or farmers’ markets, respectively. Convenience, freshness and sorted and graded produce combined with lower postharvest losses experienced were major factors influencing the decision to shop at supermarket outlets. However, consumers at all retail outlets ranked pungency as the most important quality factor followed by flavor, shelf-life and color. Awareness among growers and exporters at the supply end and brokers and retailers at the receiving end of the export marketing system of this commodity could influence consumer demand for these quality characteristics to result in mutual economic benefits.     

Experimental study on combined buoyant-thermocapillary flow along with rising liquid film on the surface of a horizontal metallic mesh tube

Temperature distribution and variation with time has been considered in the analysis of the influences of the initial level of immersion of a horizontal metallic mesh tube in the liquid on combined buoyant and thermo-capillary flow. The combined flow occurs along with the rising liquid film flow on the surface of a horizontal metallic mesh tube. Three different levels of immersion of the metallic mesh tube in the liquid have been tested. Experiments of 60 min in duration have been performed using a heating metallic tube with a diameter of 25 mm and a length of 110 mm, sealed outside with a metallic mesh of 178 mm by 178 mm, and distilled water. These reveal two distinct flow patterns. Thermocouples and infrared thermal imager are utilized to measure the temperature. The level of the liquid free surface relative to the lower edge of the tube is measured as angle q. The results show that for a smaller q angle, or a low level of immersion, with a relatively low heating power, it is possible to near fully combine the upwards buoyant flow with the rising liquid film flow. In this case, the liquid is heated only in the vicinity of the tube, while the liquid away from the flow region experiences small changes in temperature and the system approaches steady conditions. For larger q angles, or higher levels of immersion, a different flow pattern is noticed on the liquid free surface and identified as the thermo-capillary (Marangoni) flow. The rising liquid film is also present. The higher levels of immersion cause a high temperature gradient in the liquid free surface region and promote thermal stratification; therefore the system could not approach steady conditions.     

Hydrophobic and Electrostatic Interactions on Extrusion of Protein Isolates

Lung protein isolates previously defatted by solvents of increasing polarity were extruded. Water monolayer values of these isolates, calculated from water vapor isotherms, showed a maximum when solvents of intermediate polarity were used. Shear resistance of the extruded products presented a similar behavior, with maximum values attained when the same solvents were employed to defat the isolates prior to extrusion. Phospholipid percentage in lipid fraction of the solvent extracts showed that minimum phospholipids were removed from the isolates when these solvents were used. The results suggested that the presence of phospholipid in the isolates after defatting could be important in improving the extrusion of these systems. Hydrophobic and electrostatic interactions between the macromolecules involved seemed therefore, to be relevant for the final texture obtained by extrusion.     

STARCH TRANSFORMATION DURING BANANA RIPENING: I — THE PHOSPHORYLASE AND PHOSPHATASE BEHAVIOR IN MUSA ACUMINATA

Starch levels as well as the phosphorylases and acid phosphatase activity during ripening of the banana fruit was investigated. The concentrations and sequence of appearance of sucrose, glucose and fructose were determined by use of specific enzymatic reactions. During the climacteric period, the phosphatase activity increased while phosphorylase activity, which initially increased before starch transformation began, thereafter decreased in a complex pattern. The starch was transformed into sucrose with later formation of glucose and fructose. Four bands of phosphorylase multiple forms, detected electrophoretically, did not change during ripening. One of them was able to synthesize a branched starch-using amylose as a primer and glucose 1 -phosphate as the substrate. Banana slices were infiltrated with water or solutions of cycloheximide or actinomycin D. Inhibition of phosphatase-induced activity was recorded only in the cycloheximide group. No change in phosphorylase activity was detected in any of these infiltrated groups. Sucrose production from starch was partially inhibited both by actinomycin D and cycloheximide. The aformentioned results were interpreted as indicating the previous presence of phosphorylase in the preclimacteric phase without new synthesis during ripening. The increase of activity of phosphatase was probably due to ribosomal synthesis rather than to nucleic acid synthesis.     

Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds

Background and Aims: Phenolic compounds influence colour, flavour and astringency of wines. Technology and grape variety are the main factor affecting the phenolic content of wines. Different multivariate statistical approaches were used to investigate the relationships between the profile of phenolic compounds and grape variety and also the impact of malolactic fermentation (MLF). Methods and Results: A reversed phase liquid chromatography/diode array detection method was used for the analysis of major non‐flavonoid phenolic compounds in wines from Trincadeira, Aragonez, Cabernet Sauvignon, Alfrocheiro, Casteão and Touriga Nacional varieties before and after MLF. The impact of MLF and grape variety on phenolic profile was evaluated by principal component analysis (PCA), variation partitioning analysis (VPA) and artificial neural network (ANN). PCA explained 86.5% of the total variance among samples. ANN showed a significant clustering of samples according to grape variety and confirmed that MLF has a minor effect on wine phenolic profile. VPA enabled more information to be extracted from the data by identifying explanatory variables responsible for variability among samples. Conclusions: Compared with PCA and ANN, VPA provides more information concerning the variability on the sample system. Also, grape varieties have a more effective impact on wine low molecular weight phenolic compounds than MLF. Significance of the Study: Each one of the three multivariate statistical approaches showed ways of analysing large chemistry experimental datasets. VPA is a step forward in data analysis, providing more solid and complete assessment of sample system variability, not possible by PCA and ANN.