Expert systems modeling for assessing climate change impacts and adaptation in agricultural systems at regional level

Australian agriculture is very susceptible to the adverse impacts of climate change, with major shifts in temperature and rainfall projected. In this context, this paper describes a research methodology for assessing potential climate change impacts on, and formulating adaptation options for, agriculture at regional level. The methodology was developed and applied in the analysis of climate change impacts on key horticultural commodities—pome fruits (apples and pears), stone fruits (peaches and nectarines) and wine grapes—in the Goulburn Broken catchment management region, State of Victoria, Australia. Core components of the methodology are mathematical models that enable to spatially represent the degree of biophysical land suitability for the growth of agricultural commodities in the region of interest given current and future climatic conditions. The methodology provides a sound analytic approach to 1) recognise regions under threat of declines in agricultural production due to unfolding climatic changes; 2) identify alternative agricultural systems better adapted to likely future climatic conditions and 3) investigate incremental and transformational adaptation actions to improve the problem situations that are being created by climate change.

Is fat the sixth taste primary? Evidence and implications

Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For fat to be considered as one of the taste primaries in humans, certain criteria must be met including: class of affective stimuli; receptors specific for the class of stimuli on taste bud cells (TBC); afferent fibers from TBC to taste processing regions of the brain; perception independent of other taste qualities; and downstream physiological effects. The breakdown products of the macronutrients carbohydrates (sugars) and protein (amino acids) are responsible for activation of sweet and umami tastes respectively. Following the same logic the breakdown products of fat being fatty acids are the likely class of stimuli for fat taste. Indeed, psychophysical studies have confirmed fatty acids of varying chain length and saturation are orally detectable by humans. The most likely fatty acid receptor candidates located on TBC are CD36, G protein-coupled receptor 120. Once the receptors are activated by fatty acids a series of transduction events occurs causing the release of neurotransmitters towards afferent fibers signalling the brain. Whether fatty acids elicit any direct perception independent of other taste qualities is still open to debate with only poorly defined perceptions for fatty acids reported. Others suggest that the fatty acid taste component is at detection threshold only and any perceptions are associated with either aroma or chemesthesis. It has also been established that oral exposure to fat via sham feeding stimulates increases blood triacylglycerol concentrations in humans. Therefore, overall, with the exception of an independent perception, there is consistent emerging evidence that fat is the sixth taste primary. The implications of fatty acid taste go further into health and obesity research with the gustatory detection of fats and their contributions to energy and fat intake receiving increasing attention. There appears to be a coordinated bodily response to fatty acids throughout the alimentary canal; those who are insensitive orally are also insensitive in the gastrointestinal tract and overconsume fatty food and energy. The likely mechanism linking fatty acid taste insensitivity with overweight and obesity is development of satiety after consumption of fatty foods.

Bird flock

The work consists of a set of six, utilitarian wine glasses. Each glass features the engraving of a bird silhouette; the six engravings represent a flock of birds and also six key-poses in the animated flight-cycle of one bird. Beside the array of wine glasses sits a screen on which is displayed a looped animation of this same bird in flight. In a way, the six wine glasses represent the six animation cels of the displayed animation. Additionally, each engraved glass serves as a sight-trigger for a smart-phone or other mobile device. If one has the Aurasma app on their device and holds it up to ‘look at’ any one of the engravings, the animation of the flying bird will also be displayed on their device’s screen.

Self-cleaning wool: effect of noble metals and silica on visible-light-induced functionalities of nano TiO2 colloid

© 2014 The Textile Institute. This study intends to enhance the functionality of titanium dioxide (TiO2) nanoparticles applied to wool fabrics under visible light. Herein, TiO2, TiO2/SiO2, TiO2/Metal, and TiO2/Metal/SiO2 nanocomposite sols were synthesized and applied to wool fabrics through a low-temperature sol–gel method. The impacts of three types of noble metals, namely gold (Au), platinum (Pt), and silver (Ag), on the photoefficiency of TiO2 and TiO2/SiO2 under visible light were studied. Different molar ratios of Metal toTiO2 (0.01, 0.1, 0.5, and 1%) were employed in synthesizing the sols. Photocatalytic efficiency of fabrics was analyzed through monitoring the removal of red wine stain and degradation of methylene blue under simulated sunlight and visible light, respectively. Also, the antimicrobial activity against Escherichia coli (E. coli) bacterium and the mechanical properties of fabrics were investigated. Through applying binary and ternary nanocomposite sols to fabrics, an enhanced visible-light-induced self-cleaning property was imparted to wool fabrics. It was concluded that the presence of silica and optimized amount of noble metals had a synergistic impact on boosting the photocatalytic and antimicrobial activities of coated samples. The fabrics were further characterized using attenuated total reflectance, energy-dispersive X-ray spectrometry, and scanning electron microscopy images.