TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 13: Web Technologies 2 - The Semantic Web

The semantic web represents a current research effort to increase the capability of machines to make sense of content on the web. In this class, Peter Scheir will give a guest lecture on the basic principles underlying the semantic web vision, including RDF, OWL and other standards.

TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 5: Affiliation Networks

How can we analyze and understand affiliation networks? In this class, we will discuss properties of affiliation networks and we will investigate the use of Galois lattices for the exploration of structural patterns in bi-partite graphs. Optional : L.C. Freeman and D.R. White. Using Galois Lattices to Represent Network Data. Sociological Methodology, (23):127--146, (1993)

TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 4: Social Network Analysis

What are fundamental entities in social networks and what information is contained in social graphs? We will discuss some selected concepts in social network analysis, such as one- and two mode networks, prestige and centrality, and cliques, clans and clubs. Readings: Web tool predicts election results and stock prices, J. Palmer, New Scientist, 07 February (2008) [Protected Access] Optional: Social Network Analysis, Methods and Applications, S. Wasserman and K. Faust (1994)

TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 2: Small World Problem

We will discuss several examples and research efforts related to the small world problem and set the ground for our discussion of network theory and social network analysis. Readings: An Experimental Study of the Small World Problem, J. Travers and S. Milgram Sociometry 32 425-443 (1969) [Protected Access] Optional: The Strength of Weak Ties, M.S. Granovetter The American Journal of Sociology 78 1360--1380 (1973) [Protected Access] Optional: Worldwide Buzz: Planetary-Scale Views on an Instant-Messaging Network, J. Leskovec and E. Horvitz MSR-TR-2006-186. Microsoft Research, June 2007. [Web Link, the most recent and comprehensive study on the subject!] Originally from: http://kmi.tugraz.at/staff/markus/courses/SS2008/707.000_web-science/

TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 7: Link Analysis and Search

What are ways of searching in graphs? In this class, we will discuss basics of link analysis, including Google's PageRank algorithm as an example. Readings: The PageRank Citation Ranking: Bringing Order to the Web, L. Page and S. Brin and R. Motwani and T. Winograd (1998) Stanford Tecnical Report

TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 8: Web Technologies 1

This class focuses on a selected subset of web technologies that are of interest to the topics of this course. Readings: Chapter 5 "Representational State Transfer (REST)", in "Architectural Styles and the Design of Network-based Software Architecture", Roy Fielding, Dissertation, University of California Irvine, 2000 Optional: Chapter "Representational State Transfer (REST)" in "Pro PHP XML and Web Services", R. Richards 633--672, 2006

TU Graz: Course: 707.000 Web Science and Web Technology: Lecture 10: Text Mining

This class introduces basics of web mining and information retrieval including, for example, an introduction to the Vector Space Model and Text Mining. Guest Lecturer: Dr. Michael Granitzer Optional: Modeling the Internet and the Web: Probabilistic Methods and Algorithms, Pierre Baldi, Paolo Frasconi, Padhraic Smyth, Wiley, 2003 (Chapter 4, Text Analysis)

Effects of dietary supplementation with selenium enriched yeast or sodium selenite on selenium tissue distribution and meat quality in lambs

The objective was to determine the concentration of total selenium (Se) and the proportion of total Se comprised as selenomethionine (SeMet) and selenocysteine (SeCys), as well as meat quality in terms of oxidative stability in post mortem tissues of lambs offered diets with an increasing dose rate of selenized enriched yeast (SY), or sodium selenite (SS). Fifty lambs were offered, for a period of 112 d, a total mixed ration which had either been supplemented with SY (0, 0.11, 0.21 or 0.31 mg/kg DM to give total Se contents of 0.19, 0.3, 0.4 and 0.5 mg Se/kg DM for treatments T1, T2, T3 and T4, respectively) or SS (0.11 mg/kg DM to give 0.3 mg Se/kg DM total Se [T5]). At enrolment and at 28, 56, 84 and 112 d following enrolment, blood samples were taken for Se and Se species determination, as well as glutathione peroxidase (GSH-Px) activity. At the end of the study lambs were euthanased and samples of heart, liver, kidney, and skeletal muscle were retained for Se and Se species determination. Tissue GSH-Px activity and thiobarbituric acid reactive substances (TBARS) were determined in Longissimus Thoracis. The incorporation into the diet of ascending concentrations of Se as SY increased whole blood total Se and the proportion of total Se comprised as SeMet, and erythrocyte GSH-Px activity. Comparable doses of SS supplementation did not result in significant differences between these parameters. With the exception of kidney tissue, all other tissues showed a dose dependant response to increasing concentrations of dietary SY, such that total Se and SeMet increased. Selenium content of Psoas Major was higher in animals fed SY when compared to a similar dose of SS, indicating improvements in Se availability and retention. There were no significant treatment effects on meat quality assessments GHS-Px and TBARS, reflecting the lack of difference in the proportion of total Se that was comprised as SeCys. However, oxidative stability improved marginally with ascending tissue Se content, providing an indication of a linear dose response whereby TBARS improved with ascending SY inclusion.

Modelling: promoting creativity whilst forging links between science education and design and technology education

Educational reforms in many countries currently call for the development of knowledge-based societies. In particular, emphasis is placed on the promotion of creativity, especially in the areas of science education and of design and technology education. In this paper, perceptions of the nature of creativity and of the conditions for its realization are discussed. The notion of modelling as a creative act is outlined and the scope for using modelling as a bridge between science education and design and technology education explored. A model for the creative act of modelling is proposed and its major aspects elaborated upon. Finally, strategies for forging links between the two subjects are outlined.

Methods of discard ewes carcass suspension and the quality of meat

Objetivou-se com este trabalho avaliar o método de pendura da carcaça quanto à qualidade da carne ovina. Foram utilizadas 10 ovelhas de descarte com aproximadamente 62 kg de peso corporal. Após abate, esfola, evisceração e retirada da cabeça e das patas, as carcaças foram divididas longitudinalmente em duas partes. Lados alternados das meias carcaças foram pendurados pelo tendão do gastrocnêmico, tratamento 1 (T1) e suspensos pelo osso pélvico (T2) por um período de 24 horas em câmara frigorífica. Posteriormente retirou-se o músculo Semimembranosus de todas as meias carcaças para as análises de qualidade da carne. Os músculos Semimembranosus das carcaças pendurados pelo método de suspensão da pelve apresentou maior maciez que os mesmos músculos das carcaças pendurados pelo tendão do gastrocnêmico, com valores de 1,99 kgf.cm-2 e 3,15 kgf.cm-2, respectivamente. O tratamento 2 obteve menores perdas por cocção da carne que o tratamento 1, com valores médios de 32,14 e 33,44%, respectivamente. Os demais parâmetros de qualidade de carne avaliados não foram influenciados pelo método de suspensão da carcaça. Concluiu-se que o método de suspensão da carcaça, influenciou a maciez e as perdas por cocção da carne, sendo os melhores resultados para as carcaças penduras pelo osso pélvico.

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Foram utilizados 78 cabritos de ambos os sexos e de cinco genótipos: raça Alpina, ½ Boer + ½ Alpina, ¾ Boer + ¼ Alpina, ½ Anglo-nubiana + ½ Alpina e tricross (½ Anglo-nubiana + ¼ Boer + ¼ Alpina), com peso médio inicial de 14,1 ± 2,5 kg. Objetivou-se avaliar os efeitos do genótipo, do sistema de terminação e do sexo sobre as características físico-químicas da carne. Os sistemas de terminação foram constituídos: ST1 - cabrito + mãe em pasto e ST2 - cabrito desmamado confinado. Os cabritos do ST1 foram mantidos em piquetes formados com Panicum maximum cv. Tanzânia e os do ST2 receberam dieta completa com 16% PB e 73% NDT. Os valores de pH, a* (teor de vermelho), Perda de Peso ao Cozimento (PPC) e porcentagem de Extrato Etéreo (EE) foram influenciados pelo genótipo. Os teores de vermelho (a*) e L* (luminosidade), PPC e porcentagens de umidade, proteína, EE e cinzas foram influenciados pelo sistema de terminação. O músculo longissimus dorsidos animais ½ BA apresentou as melhores características físico-químicas. Se a preferência do consumidor for por uma carne mais macia e com maior teor de gordura, as fêmeas são mais indicadas.

Growth performance and meat quality of heifers receiving different forms of soybean oil in the rumen

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Dietary fiber as fat substitute in emulsified and cooked meat model system

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)