Cardiopulmonary exercise testing variables as predictors of long-term outcome in thoracic sarcoidosis

Cardiopulmonary exercise testing (CPET) plays an important role in the assessment of functional capacity in patients with interstitial lung disease. The aim of this study was to identify CPET measures that might be helpful in predicting the vital capacity and diffusion capacity outcomes of patients with thoracic sarcoidosis. A longitudinal study was conducted on 42 nonsmoking patients with thoracic sarcoidosis (median age = 46.5 years, 22 females). At the first evaluation, spirometry, the measurement of single-breath carbon monoxide diffusing capacity (D LCOsb) and CPET were performed. Five years later, the patients underwent a second evaluation consisting of spirometry and D LCOsb measurement. After 5 years, forced vital capacity (FVC)% and D LCOsb% had decreased significantly [95.5 (82-105) vs 87.5 (58-103) and 93.5 (79-103) vs 84.5 (44-102), respectively; P < 0.0001 for both]. In CPET, the peak oxygen uptake, maximum respiratory rate, breathing reserve, alveolar-arterial oxygen pressure gradient at peak exercise (P(A-a)O2), and Δ SpO2 values showed a strong correlation with the relative differences for FVC% and D LCOsb% (P < 0.0001 for all). P(A-a)O2 ≥22 mmHg and breathing reserve ≤40% were identified as significant independent variables for the decline in pulmonary function. Patients with thoracic sarcoidosis showed a significant reduction in FVC% and D LCOsb% after 5 years of follow-up. These data show that the outcome measures of CPET are predictors of the decline of pulmonary function.

Drying of sicilian lemon residue: influence of process variables on the evaluation of the dietary fiber produced

In this study, the effect of the process variables of the air-drying of Sicilian lemon residues on some technological properties of the fibers produced was studied. The determination and modeling of desorption isotherms were used to establish the equilibrium moisture content at 60, 75, and 90 °C using the static method with 8 saturated salt solutions. The best fit was obtained with BET and GAB models. The drying process was conducted in a vertical tray dryer and delineated according to a central composite experimental design (2²) using the following as factors: air velocity (0.5, 0.75 and 1 m/s) and temperature (60, 75, and 90 °C), and it presented a good fit to the exponential model (R² > 99.9%). The experimental design responses evaluated were the technological properties of the fibers: water-holding, oil-holding, and swelling capacity. Since these properties were present in high levels, the lemon residues could be used to increase content of fibers in foods resulting in the addition of nutritional benefits for the consumers.

Process variables in the osmotic dehydration of sliced peaches

This paper evaluated the influence of temperature and concentration of the sucrose syrup on the pre-osmotic dehydration of peaches. Physical (colour and texture) and chemical variables (soluble solid content; total sugar, reducing and non-reducing sugar contents; and titratable acidity) were investigated, as well as the osmotic dehydration parameters (loss of weight and water; solids incorporation). An experimental central composite design was employed varying the temperature (from 30 to 50 ºC) and concentration (from 45 to 65 ºBrix) and maintaining the syrup to fruit ratio (4:1), process time (4 hours), and format (slices). The degree of acceptance was used in the sensory analysis evaluating the following characteristics: appearance, taste, texture, colour, and overall quality using a hedonic scale. The results were modelled using the Statistica program (v. 6.0) and the Response Surface Methodology. The mathematical models of the following dimensionless variations yielded significant (p < 0.05) and predictive results: soluble solids content, total and non-reducing sugar contents, titratable acidity, colour parameter L*, and water loss. The models of the attributes colour and appearance yielded significant (p < 0.10) but not predictive results. Temperature was the prevalent effect in the models. The process conditions in the range from 50 to 54.1 ºC and from 45 to 65 ºBrix led to greater water losses and better sensory performances.

Effect of process variables on the osmotic dehydration of star-fruit slices

The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.

Application of Doehlert experimental design in the optimization of experimental variables for the Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) cell lysis

This study aimed to verify the influence of pH and temperature on the lysis of yeast using experimental design. In this study, the enzymatic extract containing β-1,3-glucanase and chitinase, obtained from the micro-organism Moniliophthora perniciosa, was used. The experiment showed that the best conditions for lysis of Pseudozyma sp. (CCMB 306) and Pseudozyma sp. (CCMB 300) by lytic enzyme were pH 4.9 at 37 ºC and pH 3.9 at 26.7 ºC, respectively. The lytic enzyme may be used for obtaining various biotechnology products from yeast.

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and that of the snack with greater desirability were determined. Response surface methodology and rotational central composite design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the highest expansion index (3.39), specific volume (13.5 mL.g-1), and the chromaticity coordinate a* (2.79), was obtained under 12 g.100 g-1 moisture and 85ºC of temperature in the third zone of the extruder. The snack produced under these conditions attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the main consumers of this type of food.

Interdependence of Macroeconomics Variables, Stock Market Returns and Stock Market Volatility in Latin America

This thesis examines the interdependence of macroeconomic variables, stock market returns and stock market volatility in Latin America between 2000 and 2015. Argentina, Brazil, Chile, Colombia, Mexico and Peru were chosen as the sample markets, while inflation, interest rate, exchange rate, money supply, oil and gold were chosen as the sample macroeconomic variables. Bivariate VAR (1) model was applied to examine the mean return spillovers between the variables, whereas GARCH (1, 1) – BEKK model was applied to capture the volatility spillovers. The sample was divided into two smaller sub-periods, where the first sub-period covers from 2000 to 2007, and the second sub-period covers from 2007 to 2015. The empirical results report significant shock transmissions and volatility spillovers between inflation, interest rate, exchange rate, money supply, gold, oil and the selected markets, which suggests interdependence between the variables.

Effects of orange winemaking variables on antioxidant activity and bioactive compounds

AbstractAscorbic acid, carotenoids and polyphenols stand out among the orange juice natural antioxidants. The winemaking process affects their bioavailability and bioactivity. Antioxidant activities (AA) were estimated in different process conditions to asses those properties. The AA and their correlation with ascorbic acid, total phenolics and carotenoids content were calculated. The variables and levels analyzed were: pasteurized and natural must (PJ and NJ), pH 3.5 and 4.0 and fermentation temperatures at 10°C and 20°C. Statistically significant differences (α=0.05) were found among bioactive compounds concentrations. Antioxidant compounds concentration was higher in raw material than in orange wine. Juice pasteurization caused the major losses while subsequent vinification affects them to a lesser extent. Highest antioxidants retention was measured in wines from JN fermented at pH 3.5 and 10 °C (JN-3.5-10) followed by wines from JP and fermented at the same conditions (JP-3.5-10). AA determined by DPPH showed a positive and close correlation with FRAP, while ABTS showed a low correlation with former assays. Juice pasteurization process and fermentation temperature influenced bioactive compound reduction which correlates with the AA variation.

Onko yrityksen taloudellisella tilalla vaikutusta Tekes-rahoitusta saaneen yrityksen menestymiseen

Tämän tutkielman tavoite on yrityksen tulevan menestymisen tai epäonnistumisen ennustaminen. Tutkimuksen kohteena ovat tutkimus ja kehitys rahoitusta vuosina 2007- 2012 Tekesiltä saaneet mikro- ja pk yritykset. Ennustusta pyrittiin tekemään näille yrityksille niiden rahoitusprojektien alkuhetkeltä (hakemushetki). Tutkimus toteutettiin toimeksiantona Tekesille ja se jatkaa aikaisempaa tutkielmaa, ”Onko projektin henkilöriskitasolla tai talousriskitasolla yhteyttä t&k- projektin onnistumiseen?”. Tämän tutkimuksen johtopäätös oli, ettei varsinkaan talousriskillä ja projektin onnistumisella ole yhteyttä ja sen vuoksi niistä tarvittiin lisää tietoa. Teoreettisessa osuudessa käsitellään yrityksen kasvua ja onnistumisen tai epäonnistumisen ennakointia. Teoria pohjautuu aiheen aikaisempaan kirjallisuuteen ja sen tarkoitus on pohjustaa tutkielmassa tehtyjä valintoja yrityksien menestymisen ennustamiseksi. Tutkimus on toteutettu kvantitatiivisena tutkimuksena. Aineisto koostuu 430 Tekesin t&k- rahoitusta saaneista mikro- ja pk yrityksistä. Empiirisen osuuden tarkoitus oli selvittää, voidaanko koko yrityksen, menestystä ennustaa, jotta rahoitus voidaan kohdistaa paremmin, eli selvittää minkälaisia yrityksiä tulisi rahoittaa, jotta rahoitus kohdistuisi menestyjille. Tämän lisäksi tutkimuksessa haluttiin löytää oikeat muuttujat, joiden avulla yrityksen menestymisen ennustaminen on mahdollista. Menestymisen haluttiin kuvaavan koko yrityksen liiketoiminnan menestymistä. Menestymisen mittariksi valittiin liikevaihdon kasvu ja tarkasteltavaksi ajanjaksoksi aika yrityksen t&k- projektin hakemusvaiheesta, kolmen vuoden päähän projektin päättymisestä. Yritykset jaettiin menestyjiin liikevaihdon kasvun mukaan, ja niistä luotiin neljä koria: “Huiput”, “Kasvut”, “Hiipujat” ja “Konkurssit” ja koreja lähdettiin tutkimaan erilaisten mittarien avulla. Valitut mittarit olivat Tekesin riskiarvio (talousriski, henkilöriski, kehitysriski ja markkinariski), tilinpäätöksen tunnusluvuista kannattavuuden, maksuvalmiuden ja vakavaraisuuden tunnusluvut (liikevoittoprosentti ja sijoitetun pääoman tuottoprosentti, quick ratio ja omavaraisuusaste), projektin omarahoitus (yrityksen hakemusvaiheessa ilmoittama muun rahoituksen lähde, joka voi olla vieraanpääoman ehtoista, oman pääomanehtoista tai tulorahoitusta), sekä muut mittarit (uutuusarvo, jalostusarvo, tuottavuus ja lainojen perimättäjättöhakemukset). Riippumattomuutta testattiin ristiintaulukoinnilla, khiin neliötestillä ja kontingenssikerroin C:n avulla omavaraisuusasteen tunnusluvun osalta yhdistämällä ”Huiput”, ”Kasvut” ja ”Hiipujat” yhteen kotiin ja vertaamalla niitä konkurssiin menneisiin yrityksiin. Lopuksi konkurssiennusteista testattiin pienille yrityksille tarkoitettua Laitisen yhdistelmälukua. Tutkimuksessa havaittiin seuraavaa. Parhaiten yrityksen tulevan kasvun tai konkurssin ennakoivat havainnot seuraavissa muuttujissa: onko hanke rahoitettu lainalla vai avustuksella sekä mikä yrityksen hakemusvaiheen omavaraisuusaste, omarahoitusosuus tai tuottavuus on. Yrityksen hyvä rahatilanne projektin hakemusvaiheessa ei ennusta yrityksen liikevaihdon kasvua. Täydellistä ennustetta kasvulle ei voida tehdä. Laitisen yhdistelmäluku koettiin heikoksi tunnusluvuksi konkurssia ennustettaessa. Tämän takia, sitä muokattiin eri tavoin parhaan mahdollisemman ennusteen saamiseksi. Paras lopputulos saatiin muuttamalla tunnusluvun kriittistä arvoa pienemmäksi.

Paramé mondain : Echo des plages de Paramé et de Rothéneuf, programme hebdomadaire du casino de Paramé, "puis sous-titre variables"

1912/06/16 (A1,N3).

Paramé mondain : Echo des plages de Paramé et de Rothéneuf, programme hebdomadaire du casino de Paramé, "puis sous-titre variables"

1913/02/02 (A2,N36).

Paramé mondain : Echo des plages de Paramé et de Rothéneuf, programme hebdomadaire du casino de Paramé, "puis sous-titre variables"

1894/07/22 (A1,N3).

Paramé mondain : Echo des plages de Paramé et de Rothéneuf, programme hebdomadaire du casino de Paramé, "puis sous-titre variables"

1912/10/06 (A1,N19).

Paramé mondain : Echo des plages de Paramé et de Rothéneuf, programme hebdomadaire du casino de Paramé, "puis sous-titre variables"

1895/09/15 (A2,N23).