Abstract: Vinegar or sour wine is a product of alcoholic and
subsequent acetous fermentation of sugary precursors derived from
several fruits or starchy substrates. This delicious food additive and
supplement contains not less than 4 grams of acetic acid in 100 cubic
centimeters at 20°C. Among the large number of bacteria that are
able to produce acetic acid, only few genera are used in vinegar
industry most significant of which are Acetobacter and
Gluconobacter. In this research we isolated and identified an
Acetobacter strain from Iranian apricot, a very delicious and sensitive
summer fruit to decay, we gathered from fruit's stores in Isfahan,
Iran. The main culture media we used were Carr, GYC, Frateur and
an industrial medium for vinegar production. We isolated this strain
using a novel miniature fermentor we made at Pars Yeema
Biotechnologists Co., Isfahan Science and Technology Town (ISTT),
Isfahan, Iran. The microscopic examinations of isolated strain from
Iranian apricot showed gram negative rods to cocobacilli. Their
catalase reaction was positive and oxidase reaction was negative and
could ferment ethanol to acetic acid. Also it showed an acceptable
growth in 5%, 7% and 9% ethanol concentrations at 30°C using
modified Carr media after 24, 48 and 96 hours incubation
respectively. According to its tolerance against high concentrations of
ethanol after four days incubation and its high acetic acid production,
8.53%, after 144 hours, this strain could be considered as a suitable
industrial strain for a production of a new type of vinegar, apricot
vinegar, with a new and delicious taste. In conclusion this is the first
report of isolation and identification of an Acetobacter strain from
Iranian apricot with a very good tolerance against high ethanol
concentrations as well as high acetic acid productivity in an
acceptable incubation period of time industrially. This strain could be
used in vinegar industry to convert apricot spoilage to a beneficiary
product and mentioned characteristics have made it as an amenable
strain in food and agricultural biotechnology.
Abstract: Production of biogas from bakery waste was enhanced
by additional bacterial cell. This study was divided into 2 steps. First
step, grease waste from bakery industry-s grease trap was initially
degraded by Pseudomonas aeruginosa. The concentration of byproduct,
especially glycerol, was determined and found that glycerol
concentration increased from 12.83% to 48.10%. Secondary step, 3
biodigesters were set up in 3 different substrates: non-degraded waste
as substrate in first biodigester, degraded waste as substrate in
secondary biodigester, and degraded waste mixed with swine manure
in ratio 1:1 as substrate in third biodigester. The highest
concentration of biogas was found in third biodigester that was
44.33% of methane and 63.71% of carbon dioxide. The lower
concentration at 24.90% of methane and 18.98% of carbon dioxide
was exhibited in secondary biodigester whereas the lowest was found
in non-degraded waste biodigester. It was demonstrated that the
biogas production was greatly increased with the initial grease waste
degradation by Pseudomonas aeruginosa.
Abstract: This research tries to analyze the role that knowledge
about foreign markets has in increasing firms- exports in clustered
spaces. We consider two interrelated sources of knowledge: firms-
direct experience and indirect experience from other clustered firms –
export externalities. In particular, it is proposed that firms would
improve their export performance by accessing to export externalities
if they have some previous direct experience that allows them to
identify, understand and exploit them. Also, we propose that this
positive influence of previous direct experience on export
externalities keeps only up to a point, where it becomes negative,
creating an inverted “U" shape. Empirical evidence gathered among
wine producers located in La Rioja tends to confirm that firms enjoy
of export externalities if they have export experience along several
years and countries increase their export performance. While this
relationship becomes less relevant as they develop a higher
experience, we could not confirm the existence of a curvilinear
relationship in their influence on export externalities and export
performance.
Abstract: Linear Discrimination Analysis (LDA) is a linear
solution for classification of two classes. In this paper, we propose a
variant LDA method for multi-class problem which redefines the
between class and within class scatter matrices by incorporating a
weight function into each of them. The aim is to separate classes as
much as possible in a situation that one class is well separated from
other classes, incidentally, that class must have a little influence on
classification. It has been suggested to alleviate influence of classes
that are well separated by adding a weight into between class scatter
matrix and within class scatter matrix. To obtain a simple and
effective weight function, ordinary LDA between every two classes
has been used in order to find Fisher discrimination value and passed
it as an input into two weight functions and redefined between class
and within class scatter matrices. Experimental results showed that
our new LDA method improved classification rate, on glass, iris and
wine datasets, in comparison to different versions of LDA.
Abstract: The search for competitive advantages as one of the
main activities of a company has become a principle of contemporary
theories on Strategic Management. Innovation facilitates a company's
adaptation to the global competitive environment, representing the
important strategic role that it has to play in relation to managerial
performance and, as such, underlines the growing importance of
innovation and the use of a company's technological assets. This
paper therefore studies the effect in the results of four dimensions of
technological innovation strategy on a sample of Spanish wineries,
situated in the Castilla La-Mancha region of Spain, all of which are
registered under the La Mancha Designation of Origin (DO).
Abstract: The textural parameters, together with appearance and
flavor, are sensory attributes of great importance for the product to be
accepted by the consumer. The objective of the present study was the
evaluation of the textural attributes of Packhams pears in the fresh
state, after drying in a chamber with forced convection at 50ºC,
lyophilized and re-hydrated. In texture analysis it was used the
method of Texture Profile Analysis (TPA). The parameters analyzed
were hardness, cohesiveness, adhesiveness, elasticity and chewiness.
From the results obtained is possible to see that the drying operation
greatly affected some textural properties of the pears, so that the
hardness diminished very much with drying, for both drying
methods.
Abstract: Conventional approaches in the implementation of logic programming applications on embedded systems are solely of software nature. As a consequence, a compiler is needed that transforms the initial declarative logic program to its equivalent procedural one, to be programmed to the microprocessor. This approach increases the complexity of the final implementation and reduces the overall system's performance. On the contrary, presenting hardware implementations which are only capable of supporting logic programs prevents their use in applications where logic programs need to be intertwined with traditional procedural ones, for a specific application. We exploit HW/SW codesign methods to present a microprocessor, capable of supporting hybrid applications using both programming approaches. We take advantage of the close relationship between attribute grammar (AG) evaluation and knowledge engineering methods to present a programmable hardware parser that performs logic derivations and combine it with an extension of a conventional RISC microprocessor that performs the unification process to report the success or failure of those derivations. The extended RISC microprocessor is still capable of executing conventional procedural programs, thus hybrid applications can be implemented. The presented implementation is programmable, supports the execution of hybrid applications, increases the performance of logic derivations (experimental analysis yields an approximate 1000% increase in performance) and reduces the complexity of the final implemented code. The proposed hardware design is supported by a proposed extended C-language called C-AG.
Abstract: This paper presents and evaluates a new classification
method that aims to improve classifiers performances and speed up
their training process. The proposed approach, called labeled
classification, seeks to improve convergence of the BP (Back
propagation) algorithm through the addition of an extra feature
(labels) to all training examples. To classify every new example, tests
will be carried out each label. The simplicity of implementation is the
main advantage of this approach because no modifications are
required in the training algorithms. Therefore, it can be used with
others techniques of acceleration and stabilization. In this work, two
models of the labeled classification are proposed: the LMLP
(Labeled Multi Layered Perceptron) and the LNFC (Labeled Neuro
Fuzzy Classifier). These models are tested using Iris, wine, texture
and human thigh databases to evaluate their performances.
Abstract: This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine
Abstract: There are a number of different cars for transferring hundreds of close contacts of swine influenza patients to hospital, and we need to carefully assign the passengers to those cars in order to minimize the risk of influenza spreading during transportation. The paper presents an approach to straightforward obtain the optimal solution of the relaxed problems, and develops two iterative improvement algorithms to effectively tackle the general problem.
Abstract: This paper investigates the structure and content of the
wine lists in upscale restaurants in Portugal (N=61). The respondents
considered that a wine list should be easy to use and to modify, welldesigned,
modern and varied. Respondents also stated that they
perform on average 6 revisions to the wine list per year. The
restaurant owner, the restaurant manager and the sommelier were the
main persons in charge of the wine list design. One of the most
important reasons for selecting wines across most restaurants was to
‘complement the menu’ and ‘pairing food with wine’. Restaurants
also reported to be relatively independent from suppliers and
magazine evaluations. Moreover, this work revealed that the
restaurant wine list is considered by restaurateurs as a strategic tool to
sell wine as a complement to the menu, to improve customer
satisfaction and loyalty, to increase restaurant value and to enhance a
successful positioning.
Abstract: Champs Bourcin black grape originated from
Aquitaine, France and planted in Sapa, Lao cai provice, exhibited
high total acidity (11.72 g/L). After 9 days of alcoholic fermentation
at 25oC using Saccharomyces cerevisiae UP3OY5 strain, the ethanol
concentration of wine was 11.5% v/v, however the sharp sour taste of
wine has been found. The malolactic fermentation (MLF) was carried
out by Oenococcus oeni ATCCBAA-1163 strain which had been preadapted
to acid (pH 3-4) and ethanol (8-12%v/v) conditions. We
obtained the highest vivability (83.2%) upon malolactic fermentation
after 5 days at 22oC with early stationary phase O. oeni cells preadapted
to pH 3.5 and 8% v/v ethanol in MRS medium. The malic
acid content in wine was decreased from 5.82 g/L to 0.02 g/L after
MLF (21 days at 22oC). The sensory quality of wine was
significantly improved.
Abstract: The authors report a case of swine urolithiasis caused
by improper administration of sulfamonomethoxine and which was
diagnosed by examination of urinary sediments and analyzing the
composition of the uroliths. The chemical composition of urinary
calculi obtained from affected pigs with urolithiasis was further
confimed as sulfamonomethoxine by fourier transform infrared
(FTIR). It is suggested that appearance of typical fanlike or wheat
bunchy crystals in urinary sediments under observation of lightmicroscope
and determination by FTIR for the crystals are helpful in
diagnosing sulfa calculi causced swine urolithiasis.
Abstract: Results of Chilean wine classification based on the
information provided by an electronic nose are reported in this paper.
The classification scheme consists of two parts; in the first stage,
Principal Component Analysis is used as feature extraction method to
reduce the dimensionality of the original information. Then, Radial
Basis Functions Neural Networks is used as pattern recognition
technique to perform the classification. The objective of this study is
to classify different Cabernet Sauvignon, Merlot and Carménère wine
samples from different years, valleys and vineyards of Chile.
Abstract: It is claimed that a new style of urban planning and
policy intertwined with ICT is emerging and urban planning and ICT
policy are no longer considered as separate disciplines. The
interactions between electronic spaces and urban spaces are so
complex and uncertain that confront urban planners and policy makers
with great challenges. However, the assumption about the relationship
between ICT and urban planning is mainly based on North American
and European experiences. In the light of empirical evidence from
Taipei City, this paper shows that this new type of urban planning and
policy intertwined with ICT has existed in Asian city for a decade as
well. Based on these results, this paper further reviews how the Taipei
City government implements this new type of urban ICT planning and
the validity and realism of its underlying assumptions. Finally, it also
explores the extent to which urban ICT planning could promote
positive synergies between physical and electronic developments.
Abstract: Cluster analysis is the name given to a diverse collection of techniques that can be used to classify objects (e.g. individuals, quadrats, species etc). While Kohonen's Self-Organizing Feature Map (SOFM) or Self-Organizing Map (SOM) networks have been successfully applied as a classification tool to various problem domains, including speech recognition, image data compression, image or character recognition, robot control and medical diagnosis, its potential as a robust substitute for clustering analysis remains relatively unresearched. SOM networks combine competitive learning with dimensionality reduction by smoothing the clusters with respect to an a priori grid and provide a powerful tool for data visualization. In this paper, SOM is used for creating a toroidal mapping of two-dimensional lattice to perform cluster analysis on results of a chemical analysis of wines produced in the same region in Italy but derived from three different cultivators, referred to as the “wine recognition data" located in the University of California-Irvine database. The results are encouraging and it is believed that SOM would make an appealing and powerful decision-support system tool for clustering tasks and for data visualization.
Abstract: In this paper, Differential Evolution (DE) algorithm, a new promising evolutionary algorithm, is proposed to train Radial Basis Function (RBF) network related to automatic configuration of network architecture. Classification tasks on data sets: Iris, Wine, New-thyroid, and Glass are conducted to measure the performance of neural networks. Compared with a standard RBF training algorithm in Matlab neural network toolbox, DE achieves more rational architecture for RBF networks. The resulting networks hence obtain strong generalization abilities.
Abstract: The nexus between language and culture is so
intertwined and very significant that language is largely seen as a
vehicle for cultural transmission. Culture itself refers to the aggregate
belief system of a people, embellishing its corporate national image
or brand. If we conceive national rebranding as a campaign to
rekindle the patriotic flame in the consciousness of a people towards
its sociocultural imperatives and values, then, Nigerian indigenous
linguistic flame has not been ignited. Consequently, the paper
contends that the current national rebranding policy remains a myth
in the confines of the elitists' intellectual squabble. It however
recommends that the use of our indigenous languages should be
supported by adequate legislation and also propagated by Nollywood
in order to revamp and sustain the people’s interest in their local
languages. Finally, the use of the indigenous Nigerian languages
demonstrates patriotism, an important ingredient for actualizing a
genuine national rebranding.
Abstract: At present, increased concerns about global
environmental problems have magnified the importance of
sustainability management. To move towards sustainability,
companies need to look at everything from a holistic perspective in
order to understand the interconnections between economic growth
and environmental and social sustainability. This paper aims to gain
an understanding of key determinants that drive sustainability
management and barriers that hinder its development. It employs
semi-structured interviews with key informants, site observation and
documentation. The informants are production, marketing and
environmental managers of the leading wine producer, which aims to
become an Asia-s leader in wine & wine based products. It is found
that corporate image and top management leadership are the primary
factors influencing the adoption of sustainability management. Lack
of environmental knowledge and inefficient communication are
identified as barriers.
Abstract: In this study, production possibilities of hydrogen and/or methane via SCWG from black grape residues have been investigated. For this aim, grape residues which remain as a byproduct of the wine making process have been used. Since utilization from grape residues is limited due to the high moisture content, supercritical water gasification is the most convenient method. The effect of the gasification temperature and type of catalyst on supercritical water gasification have been investigated. Gasification experiments were performed in a batch autoclave at four different temperatures 300, 400, 500 and 600°C. K2CO3 and Trona (NaHCO3.Na2CO3·2H2O) were used as catalyst. Real biomass types of black grape residues have been successfully gasified and the product gas (hydrogen, methane, carbon dioxide, carbon monoxide and a small amount of ethane and ethylene) were identified by using gas chromatography. A TOC analyzer was used to determine total organic carbon (TOC) content of aqueous phase. The amounts of carboxylic acids, aldehydes, ketones, furfurals and phenols present in the aqueous solutions were analyzed by high performance liquid chromatography. When the temperature increased from 300°C to 600°C, mol% of H2 in gas products increased. The presence of catalysts improves the hydrogen yield. Trona showed gasification activity to be similar to that of K2CO3. It may be concluded that the use of Trona instead of commercially produced catalysts, can be preferably used in the gasification of biomass in supercritical water.