Lebesgue and Sobolev spaces with variable exponents

Kirjallisuusarvostelu

Variable positive end-expiratory pressure can maintain oxygenation in experimental acute respiratory distress syndrome induced by oleic acid in dogs

The use of positive end-expiratory pressure (PEEP) or lung recruitment maneuvers (RM) to improve oxygenation in acute respiratory distress syndrome (ARDS) is used but it may reduce cardiac output (CO). Intermittent PEEP may avoid these complications. Our objective was to determine if variable PEEP compared with constant PEEP is capable of maintaining arterial oxygenation and minimizing hemodynamic alterations with or without RM. Eighteen dogs with ARDS induced by oleic acid were randomized into three equal groups: group 1, low variable PEEP; group 2, high variable PEEP, and group 3, RM + high variable PEEP. All groups were submitted to constant PEEP, followed by variable PEEP (PEEP was increased from 5 to 10 cmH2O in group 1, and from 5 to 18 cmH2O in the other two groups). PaO2 was higher in group 3 (356.2 ± 65.4 mmHg) than in group 1 (92.7 ± 29.7 mmHg) and group 2 (228.5 ± 72.4 mmHg), P < 0.05. PaO2 was maintained during variable PEEP except in group 2 (318.5 ± 82.9 at constant PEEP to 228.5 ± 72.4 at variable PEEP). There was a reduction in CO in group 3 after RM (3.9 ± 1.1 before to 2.7 ± 0.5 L·min-1·(m2)-1 after; P < 0.05), but there was not any difference between constant and variable PEEP periods (2.7 ± 0.5 and 2.4 ± 0.7 L·min-1·(m2)-1; P > 0.05. Variable PEEP is able to maintain PaO2 when performed in combination with RM in dogs with ARDS. After RM, CO was reduced and there was no relevant difference between the variable and constant PEEP periods.

A conjugate of an anti-midkine single-chain variable fragment to doxorubicin inhibits tumor growth

Doxorubicin (DOX) was conjugated to a single-chain variable fragment (scFv) against human midkine (MK), and the conjugate (scFv-DOX) was used to target the chemotherapeutic agent to a mouse solid tumor model in which the tumor cells expressed high levels of human MK. The His-tagged recombinant scFv was expressed in bacteria, purified by metal affinity chromatography, and then conjugated to DOX using oxidative dextran (Dex) as a linker. The molecular formula of this immunoconjugate was scFv(Dex)1.3(DOX)20. In vitro apoptosis assays showed that the scFv-DOX conjugate was more cytotoxic against MK-transfected human adenocarcinoma cells (BGC823-MK) than untransfected cells (55.3 ± 2.4 vs 22.4 ± 3.8%) for three independent experiments. Nude mice bearing BGC823-MK solid tumors received scFv-DOX or equivalent doses of scFv + DOX for 2 weeks and tumor growth was more effectively inhibited by the scFv-DOX conjugate than by scFv + DOX (51.83% inhibition vs 40.81%). Histological analysis of the tumor tissues revealed that the highest levels of DOX accumulated in tumors from mice treated with scFv-DOX and this resulted in more extensive tumor cell death than in animals treated with the equivalent dose of scFv + DOX. These results show that the scFv-DOX conjugate effectively inhibited tumor growth in vivo and suggest that antigen-specific scFv may be competent drug-carriers.

Expression, production, and renaturation of a functional single-chain variable antibody fragment (scFv) against human ICAM-1

Intercellular adhesion molecule-1 (ICAM-1) is an important factor in the progression of inflammatory responses in vivo. To develop a new anti-inflammatory drug to block the biological activity of ICAM-1, we produced a monoclonal antibody (Ka=4.19×10−8 M) against human ICAM-1. The anti-ICAM-1 single-chain variable antibody fragment (scFv) was expressed at a high level as inclusion bodies in Escherichia coli. We refolded the scFv (Ka=2.35×10−7 M) by ion-exchange chromatography, dialysis, and dilution. The results showed that column chromatography refolding by high-performance Q Sepharose had remarkable advantages over conventional dilution and dialysis methods. Furthermore, the anti-ICAM-1 scFv yield of about 60 mg/L was higher with this method. The purity of the final product was greater than 90%, as shown by denaturing gel electrophoresis. Enzyme-linked immunosorbent assay, cell culture, and animal experiments were used to assess the immunological properties and biological activities of the renatured scFv.

Análise de consistência de iogurte: correlação entre medida sensorial e instrumental

O efeito das variáveis independentes: soro desmineralizado em pó (0,0; 1,5 e 3,0 %), cultura láctica (1,0; 2,0 e 3,0 %) e temperatura de tratamento da mistura (85; 90 e 95°C) foi estudado nas respostas consistência sensorial e instrumental do iogurte. A metodologia de superfície de resposta foi usada para efetuar tratamentos estatísticos dos experimentos e desenvolver modelos matemáticos da relação entre as variáveis e as respostas. A consistência instrumental e sensorial apresentaram resultados semelhantes e correlacionáveis entre si, r = 0,65 (p < 0,01), ambas foram maiores quando aumentou-se a temperatura da mistura e diminuiu-se o teor de soro desmineralizado em pó.

Desenvolvimento do perfil sensorial e avaliação sensorial/instrumental de suco de maracujá

As mais importantes frutas tropicais na categoria de sucos são maracujá e manga, especialmente desejadas por sua impressão aromática e intensa. O aroma e o sabor são resultados da presença de numerosos constituintes que se encontram em concentrações variáveis, extremamente sensíveis às mudanças durante o tratamento térmico na produção de suco. Há a necessidade do desenvolvimento dos perfis sensorial e de cor, que podem ser alterados durante o processamento do suco. O objetivo deste trabalho foi desenvolver esses perfis e avaliar os sucos de maracujá entamborado: despolpado, pasteurizado, entamborado e congelado); pronto para beber (formulado com açúcar e água); e pasteurizado. Treze atributos compuseram o perfil sensorial. O experimento de Análise Descritiva Quantitativa foi delineado com 2 fatores, sucos e provadores. Os resultados foram também submetidos a uma análise de componentes principais. Houve diferença significativa entre os três sucos nos atributos sensoriais, exceto para aromas de maracujá e doce. O aroma artificial, e os aromas e os sabores de cozido e fermentado aumentaram significativamente no suco processado. Os dois primeiros componentes principais concentraram 57% da variação nos atributos sensoriais. Os parâmetros de cor, à exceção do turbidez, apresentaram variações significativas entre os sucos. O suco entamborado foi o mais escuro. A intensidade de vermelho nos sucos entamborado e formulado foi similar, menos acentuada no pasteurizado, enquanto a intensidade de amarelo foi mais acentuada no formulado, decrescendo nos pasteurizado e entamborado.

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

O efeito de diferentes combinações de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiótico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probióticos Lactobacillus acidophilus e Bifidobacterium longum. Três formulações de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas - xantana (X), carragena (C), guar (G), pectina (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados após 1, 7, 14 e 21 dias de armazenamento do produto a 4±1ºC incluíram a contagem de probióticos, a textura instrumental, o pH e a umidade. As populações de probióticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferença significativa entre as formulações (p<0,05) para todos os parâmetros de textura, exceto a firmeza de F1. O pH e a umidade apresentaram comportamento semelhante para as três formulações. Dentre as formulações estudadas, F1 foi considerada a melhor, por sua firmeza mais estável durante o período de armazenamento.

Doubly fed wind turbine performance in variable grid conditions

Wind turbines based on doubly fed induction generators (DFIG) become the most popular solution in high power wind generation industry. While this topology provides great performance with the reduced power rating of power converter, it has more complicated structure in comparison with full-rated topologies, and therefore leads to complexity of control algorithms and electromechanical processes in the system. The purpose of presented study is to present a proper vector control scheme for the DFIG and overall control for the WT to investigate its behavior at different wind speeds and in different grid voltage conditions: voltage sags, magnitude and frequency variations. The key principles of variable-speed wind turbine were implemented in simulation model and demonstrated during the study. Then, based on developed control scheme and mathematical model, the set of simulation is made to analyze reactive power capabilities of the DFIG wind turbine. Further, the rating of rotor-side converter is modified to not only generate active rated active power, but also to fulfill Grid Codes. Results of modelling and analyzing of the DFIG WT behavior under different speeds and different voltage conditions are presented in the work.

Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as time-dependent and pseudoplastic. Formulation with 4.5% WPC at 10 °C showed the highest thixotropic behavior. Experimental data were fitted to Herschel-Bulkley model. The addition of WPC contributed to the texture of the fat-free dairy dessert. The yield stress, apparent viscosity, and perceived thickness in the dairy desserts increased with WPC concentration. The presence of WPC promotes the formation of a stronger gel structure as a result of protein-protein interactions. The correlation between instrumental parameters and thickness provided practical results for food industries.

Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers

Ordered probit regression was used to analyze data of sensory acceptance tests designed to study the effect of brand name on the acceptability of beer samples. Eight different brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: blind evaluation and brand information test. Ordered probit regression, although a relatively sophisticated technique compared to others used to analyze sensory data, was chosen to enable the observation of consumers' behavior using graphical interpretations of estimated probabilities plotted against hedonic scales. It can be concluded that brands B, C, and D had a positive effect on the sensory acceptance of the product, whereas brands A, F, G, and H had a negative influence on consumers' evaluation of the samples. On the other hand, brand E had little influence on consumers' assessment.

Artificial neural networks (ANN): prediction of sensory measurements from instrumental data

The objective of this study was to predict by means of Artificial Neural Network (ANN), multilayer perceptrons, the texture attributes of light cheesecurds perceived by trained judges based on instrumental texture measurements. Inputs to the network were the instrumental texture measurements of light cheesecurd (imitative and fundamental parameters). Output variables were the sensory attributes consistency and spreadability. Nine light cheesecurd formulations composed of different combinations of fat and water were evaluated. The measurements obtained by the instrumental and sensory analyses of these formulations constituted the data set used for training and validation of the network. Network training was performed using a back-propagation algorithm. The network architecture selected was composed of 8-3-9-2 neurons in its layers, which quickly and accurately predicted the sensory texture attributes studied, showing a high correlation between the predicted and experimental values for the validation data set and excellent generalization ability, with a validation RMSE of 0.0506.

Equacionamento da qualidade inicial de sementes de milho e soja para aplicação no modelo de probit

Objetivou-se, neste trabalho, equacionar a qualidade inicial das sementes (Ki), utilizada no modelo de probit, para a previsão da longevidade de sementes de milho (Zea mays) e soja (Glycine max), em função do resultado dos testes iniciais de germinação e vigor. Onze lotes de sementes de diferentes cultivares de milho e de soja foram submetidos aos testes de germinação (TG), envelhecimento acelerado (TEA), frio sem solo (TF), para milho, e tetrazólio (TZ), para soja, e a testes de envelhecimento acelerado, com condições constantes do grau de umidade e da temperatura das sementes, para determinar o valor de Ki. Dados da literatura contendo resultados de testes de TEA e TF para milho e TEA e TZ para soja também foram usados nesta pesquisa. Conduziram-se análises de regressão linear simples e múltipla para equacionar: a) Ki em função de TG e TEA para milho e soja, b) TEAm (envelhecimento acelerado do milho) em função de TF; c) TEAs (envelhecimento acelerado da soja) em função de TZ. As equações obtidas foram: Ki = 0,4230 + 0,4464 TG + 0,4131 TEA TEA M = - 0,4408 + 1,214 TF TEA S = - 0,1872 + 0,9875 TZ. A equação de Ki apresentou coeficiente de determinação ajustado (r²) de 0.80 (d.p. 0.18 probit e parâmetros significantes em p < 0.01, p < 0.02 e p < 0.05, respectivamente). A equação de TEAm apresentou r² de 0.80 (d.p. 0.24 probit e parâmetros significantes em p < 0.002). A equação de TEAs apresentou r² de 0.84 (d.p. 0.18 probit e parâmetros significantes em p < 0.005). O valor de Ki pode ser equacionado em função do resultado dos testes iniciais de germinação e vigor para milho e soja (TEA ou TF para milho e TEA ou TZ para soja).

Variable-speed-drive-based detection methods for problems in fluid handling systems

Fluid handling systems account for a significant share of the global consumption of electrical energy. They also suffer from problems, which reduce their energy efficiency and increase life-cycle costs. Detecting or predicting these problems in time can make fluid handling systems more environmentally and economically sustainable to operate. In this Master’s Thesis, significant problems in fluid systems were studied and possibilities to develop variable-speed-drive-based detection methods for them was discussed. A literature review was conducted to find significant problems occurring in fluid handling systems containing pumps, fans and compressors. To find case examples for evaluating the feasibility of variable-speed-drive-based methods, queries were sent to industrial companies. As a result of this, the possibility to detect heat exchanger fouling with a variable-speed drive was analysed with data from three industrial cases. It was found that a mass flow rate estimate, which can be generated with a variable speed drive, can be used together with temperature measurements to monitor a heat exchanger’s thermal performance. Secondly, it was found that the fouling-related increase in the pressure drop of a heat exchanger can be monitored with a variable speed drive. Lastly, for systems where the flow device is speed controlled with by a pressure measurement, it was concluded that increasing rotational speed can be interpreted as progressing fouling in the heat exchanger.

Experiential learning instruments : an examination of the concept of the instrumental approach in experiential learning

Experiential Learning Instruments (ELls) are employed to modify the leamer's apprehension and / or comprehension in experiential learning situations, thereby improving the efficiency and effectiveness of those modalities in the learning process. They involve the learner in reciprocally interactive and determining transactions with his/her environment. Experiential Learning Instruments are used to keep experiential learning a process rather than an object. Their use is aimed at the continual refinement of the learner's knowledge and skill. Learning happens as the leamer's awareness, directed by the use of Ells, comes to experience, monitor and then use experiential feedback from living situations in a way that facilitates knmvledge/skill acquisition, self-correction and refinement. The thesis examined the literature relevant to the establishing of a theoretical experiential learning framework within which ELls can be understood. This framework included the concept that some learnings have intrinsic value-knowledge of necessary information-while others have instrumental value-knowledge of how to learn. The Kolb Learning Cycle and Kolb's six characteristics of experiential learning were used in analyzing three ELls from different fields of learning-saxophone tone production, body building and interpersonal communications. The ELls were examined to determine their learning objectives and how they work using experiential learning situations. It was noted that ELls do not transmit information but assist the learner in attending to and comprehending aspects of personal experience. Their function is to telescope the experiential learning process.

La vivienda como variable dependiente de un eje industrial en formación hacia nuevas ciudades [por] Cecilia Andrade Cedeño

Tesis (Maestría en Ciencias para la Planificación de Asentamientos Humanos) U.A.N.L.