Cross-disciplinary collaboration versus coexistence in LIS serials: analysis of authorship affiliations in four European countries

Scientometrics - The interdisciplinary nature of library and information science (LIS) research has been highlighted for some time now. The term “interdisciplinary” is used primarily in...     

Hydrodechlorination of 3-chloropyridine and chlorobenzene in methanol solution over alkali-modified zirconia-supported palladium catalysts

The liquid-phase hydrodechlorination of 3-chloropyridine and chlorobenzene has been studied over alkali-modified zirconia-supported palladium catalysts. The modification of the ZrO₂ with alkali metal carbonates improves the catalytic activity of the final palladium catalyst. Therefore, the larger the ionic radii (Li⁺ < Na⁺ < K⁺), the greater the catalytic activity (TOF) of the palladium catalyst. For 3-chloropyridine, hydrodechlorination proceeds without catalyst deactivation. This is explained as the result of the interaction of reaction products (pyridine and HCl) forming pyridinium chloride, thus avoiding the detrimental effect of HCl on the palladium particles. Catalytic hydrodechlorination of chlorobenzene over Pd catalysts exhibits an initial catalytic activity (TOF) much lower than that of 3-chloropyridine and the Pd catalysts deactivate as the reaction proceeds. Finally, chlorobenzene hydrodehalogenation has also been carried out in the presence of an equimolecular amount of pyridine resulting in a decrease in the initial reaction rate on the one hand, but also in an increase in final conversion on the other.     

Semantic fusion of laser and vision in pedestrian detection

Fusion of laser and vision in object detection has been accomplished by two main approaches: (1) independent integration of sensor-driven features or sensor-driven classifiers, or (2) a region of interest (ROI) is found by laser segmentation and an image classifier is used to name the projected ROI. Here, we propose a novel fusion approach based on semantic information, and embodied on many levels. Sensor fusion is based on spatial relationship of parts-based classifiers, being performed via a Markov logic network. The proposed system deals with partial segments, it is able to recover depth information even if the laser fails, and the integration is modeled through contextual information—characteristics not found on previous approaches. Experiments in pedestrian detection demonstrate the effectiveness of our method over data sets gathered in urban scenarios.     

Development of a questionnaire to assay recalled liking for salt,sweet and fat

Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys.     

Interrogating the Behaviour of a Styryl Dye Interacting with a Mesoscopic 2D-MOF and Its Luminescent Vapochromic Sensing

In this contribution, we report on the solid-state-photodynamical properties and further applications of a low dimensional composite material composed by the luminescent trans-4-(dicyanomethylene)-2-methyl-6-(4-dimethylaminostyryl)-4H-pyran (DCM) dye interacting with a two-dimensional-metal organic framework (2D-MOF), Al-ITQ-HB. Three different samples with increasing concentration of DCM are synthesized and characterized. The broad UV-visible absorption spectra of the DCM/Al-ITQ-HB composites reflect the presence of different species of DCM molecules (monomers and aggregates). In contrast, the emission spectra are narrower and exhibit a bathochromic shift upon increasing the DCM concentration, in agreeance with the formation of adsorbed aggregates. Time-resolved picosecond (ps)-experiments reveal multi-exponential behaviors of the excited composites, further confirming the heterogeneous nature of the samples. Remarkably, DCM/Al-ITQ-HB fluorescence is sensitive to vapors of electron donor aromatic amine compounds like aniline, methylaniline, and benzylamine due to a H-bonding-induced electron transfer (ET) process from the analyte to the surface-adsorbed DCM. These findings bring new insights on the photobehavior of a well-known dye when interacting with a 2D-MOF and its possible application in sensing aniline derivatives.     

新城区的生态林荫道

项目地点:西班牙马德里项目类型:景观设计开工日期:2005年4月该项目获2005年豪瑞可持续建筑大奖赛欧洲地区提名奖     

Proteic-anabolic capacity in rats--influence of the quality and quantity of dietary protein

The effect of quality (casein + 5% DL-methionine, normal or heated at 180 degrees C for 20 min) and quantity (4%, 6%, 10%, 15% and 20%) of dietary protein on food intake, weight increase and nitrogen retention, has been studied in both sexes weaning Nestle rats. Our results show that food intake, when expressed as g dry matter/100 g body weight and day, is not dependent on the quality and quantity of dietary protein. Weight increase goes up at a 10% dietary protein level. At higher protein levels (15% and 20%) values are only maintained. Protein quality do not cause any difference. Nitrogen retention goes up on increasing dietary protein level, with a maximum at 10% casein-methionine and 15% heated protein, being retention heated casein-methionine significantly lower. At a higher protein level, the maximal anabolic capacity for protein is maintained. Maximum Protein Productive Value (PPV) is obtained from diets containing 10% protein level (normal or heated). There is a significant decrease at higher protein levels (15% and 20%). The PPV of heated casein-methionine is lower than PPV of normal one at 6%, 10%, 15% and 20% protein levels. The results state that in our assays, in spite of the good quality of heated casein-methionine, its metabolic efficiency is below non heated protein values even when protein contribution is increased. We can assume that protein quantity is not a balancing factor for protein quality.     

Occurrence of ochratoxin A-producing fungi in raw Brazilian coffee

Ochratoxin A (OA)-producing fungi were identified in coffee at different stages of maturation. The toxin was quantified in coffee during terrace drying and in coffee stored in barns. By direct plating, a high level of contamination (100%) was found in the coffee beans studied, with the genus Aspergillus representing 33.2%, of which Aspergillus ochraceus and Aspergillus niger represented 10.3 and 22.9%, respectively, of the strains isolated from the coffee beans. The capacity to produce ochratoxin was determined in 155 strains of A. ochraceus and A. niger using both the agar plug method and extraction with chloroform, giving positive results for 88.1% of the A. ochraceus strains and 11.5% of the A. niger strains. Analysis for OA in the terrace and barn coffee samples showed that, independent of cultivar, year harvested, or production region, all except one of the samples analyzed showed mycotoxin levels below the limit suggested by the European Common Market (8 microg/kg), thus indicating that the problem is restricted and due to severe faults in harvesting and storage practices.