Evaluation of woman fisherfolks involvement in fisheries activities in Kainji Lake basin

The extent of rural women fisherfolks contribution to fisheries was grossly under estimated and certainly under valued. The basis of their involvement in fisheries activities is to make themselves equal partners to men productive and self reliant participants in the process of improving their own and their family living standard and to enable them realize their full potentials. This survey is informed a system of data collection with the aid of questionnaires and analysis. Ninety-six of the questionnaires were administered to women fisher folks in eight fishing communities selected at random. Thirty seven (97) percent of the women fisher folks are between the ages of 25-35 years, 59.4% of them can only read and write in Arabic language and 21.9% only are literature in western education, which is a general characteristic of the rural population in Nigeria. 24.0% of the respondents are in full time fishing activities while 65-5% are fishmongers. They belong to cooperative societies but only 26% indicated to have benefited from loan and credit facilities. 84.4% of the respondents are sustained by the business. The major problems facing women fisherfolks includes poor market price, fish spoilage, high transport cost and lack of access to loan and credit facilities and extension assistance. Solution to these problems will increase their status benefit and development

Efeito do tratamento periodontal full-mouth e convencional na redução da halitose

A halitose se caracterizada pela emanação de um odor desagradável onde cerca de 90% de se origina dentro da cavidade oral. Estudos têm demonstrado uma relação direta entre a doença periodontal e o odor ofensivo do hálito. O presente estudo teve como objetivo avaliar a frequência e distribuição de halitose em um grupo de pacientes com doença periodontal em um estudo transversal observacional (n=112) e, em um estudo intervencionista, avaliar o efeito do tratamento periodontal full-mouth e convencional na redução da halitose em um grupo de pacientes com doença periodontal. Os pacientes responderam a uma anamnese, tiveram seu hálito mensurado pelo halímetro e teste organoléptico, além de realizados Índice de placa visível, Índice de sangramento gengival, Índice de saburra lingual e exame periodontal completo. No estudo 2, os pacientes foram submetidos a seis distintas formas de tratamento: terapia periodontal em sessão única, terapia convencional em quadrantes e, um grupo controle, com somente instrução de higiene oral. Todas as modalidades subdivididas: com e sem raspagem lingual diária. No primeiro estudo os resultados mostraram que, tanto para teste organoléptico quanto para o halímetro, houve maior grau de halitose nos grupos de idades mais avançadas, nos que relataram sangramento gengival e escovação menos que três vezes ao dia. Ainda no teste organoléptico a escovação de língua gerou diferença estatística. Não houve diferença estatística entre as medidas de halitose entre teste organoléptico e halímetro. Foram encontrados aproximadamente 75% de pacientes periodontais com halitose. No segundo estudo os resultados mostraram superioridade conforme análise do halímetro para 30, 60 e 90 dias para os grupos de raspagem em sessão única contra raspagem por quadrantes. Sendo todos os grupos superiores ao controle. Não houve diferença na abordagem com ou sem a raspagem de língua. De acordo com o teste organoléptico, não houve diferença entre os quatro tipos de tratamento periodontal comparados aos grupos controle. O mesmo aplica-se ao WTCI, onde os grupos de tratamento foram superiores ao controle, todavia semelhantes entre si. Concluiu-se que a idade e o sangramento gengival, assim como a frequência de escovação podem influenciar no grau de halitose, tanto no teste organoléptico quanto halímetro. A escovação de língua mostrou-se superior apenas na avaliação organoléptica. Quando avaliado através do halímetro o tratamento full-mouth foi superior ao tratamento convencional. Esta diferença não foi observada quando avaliado através do método organoléptico. Todas as modalidades de tratamento periodontal foram superiores aos grupos controle. A raspagem lingual não teve influência nos tratamentos.

Lymphangioleiomyomatosis Biomarkers Linked to Lung Metastatic Potential and Cell Stemness

Lymphangioleiomyomatosis (LAM) is a rare lung-metastasizing neoplasm caused by the proliferation of smooth muscle-like cells that commonly carry loss-of-function mutations in either the tuberous sclerosis complex 1 or 2 (TSC1 or TSC2) genes. While allosteric inhibition of the mechanistic target of rapamycin (mTOR) has shown substantial clinical benefit, complementary therapies are required to improve response and/or to treat specific patients. However, there is a lack of LAM biomarkers that could potentially be used to monitor the disease and to develop other targeted therapies. We hypothesized that the mediators of cancer metastasis to lung, particularly in breast cancer, also play a relevant role in LAM. Analyses across independent breast cancer datasets revealed associations between low TSC1/2 expression, altered mTOR complex 1 (mTORC1) pathway signaling, and metastasis to lung. Subsequently, immunohistochemical analyses of 23 LAM lesions revealed positivity in all cases for the lung metastasis mediators fascin 1 (FSCN1) and inhibitor of DNA binding 1 (ID1). Moreover, assessment of breast cancer stem or luminal progenitor cell biomarkers showed positivity in most LAM tissue for the aldehyde dehydrogenase 1 (ALDH1), integrin-beta 3 (ITGB3/CD61), and/or the sex-determining region Y-box 9 (SOX9) proteins. The immunohistochemical analyses also provided evidence of heterogeneity between and within LAM cases. The analysis of Tsc2-deficient cells revealed relative over-expression of FSCN1 and ID1; however, Tsc2-deficient cells did not show higher sensitivity to ID1-based cancer inhibitors. Collectively, the results of this study reveal novel LAM biomarkers linked to breast cancer metastasis to lung and to cell stemness, which in turn might guide the assessment of additional or complementary therapeutic opportunities for LAM.

Avaliação da percepção da dor no tratamento ortodôntico: ensaio clínico randomizado

O objetivo deste trabalho foi avaliar através de questionários de escalas visuais analógicas a percepção da dor após a inserção do primeiro arco ortodôntico, comparando-se o efeito analgésico de ibuprofeno, acetaminofeno, placebo e goma de mascar. Este trabalho também partiu da hipótese de que ibuprofeno, acetaminofeno e gomas de mascar seriam mais eficazes que placebo no controle da dor de origem ortodôntica e que gomas de mascar poderiam ser uma alternativa ao uso de ibuprofeno e acetaminofeno no manejo da dor dentária de origem ortodôntica. Neste estudo, tomaram parte 41 pacientes da Clínica de Ortodontia da Faculdade de Odontologia da Universidade do Estado do Rio de Janeiro. Os pacientes foram aleatoriamente distribuídos em cinco diferentes grupos: placebo, acetaminofeno 500 miligramas, ibuprofeno 400 miligramas, goma de mascar e controle. Todos os indivíduos tiveram bráquetes com slots .022" colados em seus dentes e molares bandados em uma das arcadas. Os grupos placebo, ibuprofeno e acetaminofeno foram orientados a tomar 01 cápsula do respectivo composto logo após a inserção do arco inicial de liga de níquel-titânio de dimensão .014 e, se a dor persistisse, a cada 6 horas por uma semana.O grupo goma de mascar foi orientado a mascar um tablete de goma por 5 minutos imediatamente após a inserção do arco inicial de liga de níquel-titânio de dimensão .014 e a cada 6 horas por 5 minutos durante uma semana, caso a dor persistisse. O grupo controle recebeu nenhum método de controle da dor. Os indivíduos foram orientados a marcar nas escalas visuais analógicas nas primeiras 24 horas, às 09:00, 13:00, 17:00, 21:00 a percepção de dor espontânea e durante a mastigação. Do terceiro até o vigésimo primeiro dia as marcações foram feitas somente em dois tempos às 09:00 e 21:00. Através da análise estatística descritiva, concluiu-se que o placebo foi mais eficiente que ibuprofeno, acetaminofeno e goma de mascar no controle da dor ortodôntica, tanto em dor espontânea quanto em dor durante a mastigação. O grupo goma de mascar foi tão eficiente quanto o acetaminofeno no controle da dor espontânea 24 horas após a inserção do arco inicial. Para alívio da dor durante a mastigação, a goma de mascar pode ser uma alternativa à atuação medicamentosa no controle da dor ortodôntica.

A criação dos números e sua evolução Matemática: de escrava a rainha das ciências.

Este trabalho aborda, de maneira bem sucinta e objetiva, a história da evolução dos números desde o primeiro risco em um osso, até chegar na forma atual como os conhecemos. Ao longo de aproximadamente 30.000 anos de existência, os sistemas de numeração, suas bases e representações sofreram inúmeras modificações, adequando-se ao contexto histórico vigente. Podemos citar a mentalidade científica da época, a necessidade da conquista de territórios, religiões e crenças e necessidades básicas da vida cotidiana. Deste modo, mostramos uma corrente histórica que tenta explicar como e porque a ideia de número se modifica com o tempo, sempre tendo em vista os fatores que motivaram tais mudanças e quais benefícios (ou malefícios) trouxeram consigo. Com um capítulo dedicado a cada uma das mais importantes civilizações que contribuíram para o crescimento da matemática e, sempre que possível, em ordem cronológica de acontecimentos, o leitor consegue ter uma boa ideia de como uma civilização influencia a outra e como um povo posterior pôde apoiar-se nos conhecimentos adquiridos dos antepassados para produzir seus próprios algorítimos e teoremas.

Wet-spinning of amyloid protein nanofibers into multifunctional high-performance biofibers.

Amyloid nanofibers derived from hen egg white lysozyme were processed into macroscopic fibers in a wet-spinning process based on interfacial polyion complexation using a polyanionic polysaccharide as cross-linker. As a result of their amyloid nanostructure, the hierarchically self-assembled protein fibers have a stiffness of up to 14 GPa and a tensile strength of up to 326 MPa. Fine-tuning of the polyelectrolytic interactions via pH allows to trigger the release of small molecules, as demonstrated with riboflavin-5'-phophate. The amyloid fibrils, highly oriented within the gellan gum matrix, were mineralized with calcium phosphate, mimicking the fibrolamellar structure of bone. The formed mineral crystals are highly oriented along the nanofibers, thus resulting in a 9-fold increase in fiber stiffness.

桃胶多糖的化学研究及其应用

毛桃(Prunus persica (L.) Batsch)是我国普遍裁培的一种果树。在桃树致病或受伤处会有桃胶(Peach gum)分泌。在一般情况下，天然桃胶是很难溶于水的，因此限制了它的使用。本文首次通过碱溶后，以快速沉淀的方法来降低桃胶的局部结晶度，使得桃胶能较顺利地溶解于冷水中。并提出了由于桃胶对金属镁的强络合作用而影响了桃树的正常生长这一推测。 桃胶经碱溶纯化制得钠型胶，再用阳离子交换树脂处理得氢型胶。用不同的方法处理桃胶后，桃胶红外光谱的结构特征吸收方才显示出来。钠型胶具840Cm-1的红外吸收;氢型胶具890Cm-1、1730cm-1的红外吸收;甲基化后的桃胶具810Cm-1、870Cm-1、890Cm-1的红外吸收。桃胶的比旋光度为负值。核磁共振证明桃胶多糖中，α-和β-甙键共存。碱溶纯化的桃胶多糖经凝胶色谱和超速离心证明为单一物质。 桃胶多糖不具还原性。经气相层析和比色法分析，桃胶中D-葡萄糖醛酸(包括4-甲氧基-D-葡萄糖醛酸）、D-半乳糖、D-木糖、D-甘露糖、L-阿拉伯糖、L-鼠李糖含量分别为10%、30%、11%、1.3%、45%、2%。18C-NMR和甲基化分析，证明桃胶大分子链是高度支链化的。且阿拉伯糖和半乳糖在大分子结构中有呋喃环和吡喃环两种形式共存。桃胶按物理性状，可分为两种。它们仅仅是在分子量和水溶液中的粘度不同，分子量( Mw)为342.9万和416.9万，特性粘度(η)为0.425dl/g和0.866dl/g。但在化学成分及结构特征上是相似的。以甘油为增塑剂，能增加桃胶成膜后的柔韧性。

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Complementary Phone Error training

This paper introduces a novel method for the training of a complementary acoustic model with respect to set of given acoustic models. The method is based upon an extension of the Minimum Phone Error (MPE) criterion and aims at producing a model that makes complementary phone errors to those already trained. The technique is therefore called Complementary Phone Error (CPE) training. The method is evaluated using an Arabic large vocabulary continuous speech recognition task. Reductions in word error rate (WER) after combination with a CPE-trained system were obtained with up to 0.7% absolute for a system trained on 172 hours of acoustic data and up to 0.2% absolute for the final system trained on nearly 2000 hours of Arabic data.

Tandem system adaptation using multiple linear feature transforms

Adaptation to speaker and environment changes is an essential part of current automatic speech recognition (ASR) systems. In recent years the use of multi-layer percpetrons (MLPs) has become increasingly common in ASR systems. A standard approach to handling speaker differences when using MLPs is to apply a global speaker-specific constrained MLLR (CMLLR) transform to the features prior to training or using the MLP. This paper considers the situation when there are both speaker and channel, communication link, differences in the data. A more powerful transform, front-end CMLLR (FE-CMLLR), is applied to the inputs to the MLP to represent the channel differences. Though global, these FE-CMLLR transforms vary from time-instance to time-instance. Experiments on a channel distorted dialect Arabic conversational speech recognition task indicates the usefulness of adapting MLP features using both CMLLR and FE-CMLLR transforms. © 2013 IEEE.

Controlled release of urea encapsulated by starch-g-poly(L-lactide)

This paper presented a new approach for preparing a new type of slow-release membrane-encapsulated urea fertilizer with starch-g-PLLA as biodegradable carrier materials. By solution-casting and washing rapidly with water the urea was individually encapsulated within the starch matrix modified by L-lactide through in situ graft-copolymerization.

手写体数字识别装置

本文叙述一种采用飞点扫描管沿字周边扫描的技术,和如何把得到的模拟文字信息按文字的高和宽以及光点运动的方向分成4×5格子和八个方向。这样就能够从大量的信息中提取出十七种用于特征描述的基本信息量。当然选择这一“模拟——数字”信息压缩的依据和数量是由特征抽取确定的。本文还讨论了筹划特征法分类的实践,着眼点是找出能代表被分类诸对象的特征(圆弧、线段等),在此基础上用得到的60个特征来描述被分类的诸对象。理想的情况下用这些特征去描述某个数字应当是唯一的,由于手写体变化较大,扫描结果部分失真,因此在分类逻辑中,还要依据大量实践的结果加上一些所谓技巧性的逻辑,才能组成一个合理的分类逻辑。本文叙述的方法和实践已用于沈阳市信函自动分拣样机上。

松辽盆地南部腰英台区块低渗透储层整体压裂改造技术研究

The Yaoyingtai Block is located within the northeastern Changling Depression of southern Songliao Basin, where the reservoir sandstones are petrophysically characterized by very low permeability, which results in the low success probability of artificial fracturing, and the low oil yield by water injection in the course of oil production. In order to improve the situations as stated above, this research aims to work out an integral fracturing technology and strategy applicable to the low permeable reservoirs in Yaoyingtai Block. Under the guidance of geological theory, reservoir engineering and technology, the subsurface occurrences of natural and hydraulic fractures in the reservoirs are expected to be delineated, and appropriate fracturing fluids and proppants are to be optimized, based on the data of drilling, well logging, laboratory and field experiments, and geological data. These approaches lay the basis of the integral fracturing technology suitable for the low permeable reservoir in the study area. Based on core sample test, in-situ stress analysis of well logging, and forward and inversion stress field modeling, as well as fluid dynamic analysis, the maximum in-situ stress field is unraveled to be extended nearly along the E-W direction (clustering along N85-135°E) as is demonstrated by the E-W trending tensional fractures. Hydraulic fractures are distributed approximately along the E-W direction as well. Faulting activities could have exerted obvious influences on the distribution of fractures, which were preferentially developed along fault zones. Based on reservoir sensitivity analysis, integrated with studies on rock mechanics, in-situ stress, natural fracture distribution and production in injection-production pilot area, the influences of primary fractures on fracturing operation are analyzed, and a diagnostic technology for primary fractures during depressurization is accordingly developed. An appropriate fracturing fluid (hydroxypropyl guar gum) and a proppant (Yixing ceramsite, with a moderate-density, 0.45-0.9mm in size) applicable to Qingshankou Formation reservoir are worked out through extensive optimization analysis. The fracturing fluid can decrease the damage to the oil reservoir, and the friction in fracturing operation, improving the effect of fracturing operation. Some problems, such as sand-out at early stage and low success rate of fracturing operations, have been effectively solved, through pre-fracturing formation evaluation, “suspension plug” fracturing, real-time monitoring and limited-flow fracturing. Through analysis of fracture-bearing tight reservoir with variable densities and dynamic analysis of influences of well patterns on fracturing by using numerical simulation, a fracturing operation scheme for the Qingshankou Formation reservoir is proposed here as being better to compress the short factures, rather than to compress the long fractures during hydraulic fracturing. It is suggested to adopt the 450m×150m inverted 9-spot well pattern in a diamond shape with wells placed parallel to fractures and a half fracture length of 60-75m.