The Verification of Temporal KBS: SPARSE - A Case Study in Power Systems

In this paper we present VERITAS, a tool that focus time maintenance, that is one of the most important processes in the engineering of the time during the development of KBS. The verification and validation (V&V) process is part of a wider process denominated knowledge maintenance, in which an enterprise systematically gathers, organizes, shares, and analyzes knowledge to accomplish its goals and mission. The V&V process states if the software requirements specifications have been correctly and completely fulfilled. The methodologies proposed in software engineering have showed to be inadequate for Knowledge Based Systems (KBS) validation and verification, since KBS present some particular characteristics. VERITAS is an automatic tool developed for KBS verification which is able to detect a large number of knowledge anomalies. It addresses many relevant aspects considered in real applications, like the usage of rule triggering selection mechanisms and temporal reasoning

Building for National Museum

45-2Public Buildings and GroundsBuilding for a National Museum. [1822] Would house a display on Indians co-sponsored by the Indian Bureau and the Smithsonian Institution, and Indian materials from explorations.1878-4

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative production of Minas cheese using raw goat milk added of a nisin producer Lactococcus lactis subsp. lactis GLc05. An in situ investigation was carried on to evaluate the interactions between the L. lactis subsp. lactis GLc05 and the autochthonous microbiota of a Minas cheese during the ripening; production of biogenic amines (BA) was assessed as a safety aspect. Minas cheese was produced in two treatments (A, by adding L. lactis subsp. lactis GLc05, and B, without adding this strain), in three independent repetitions (R1, R2, and R3). Culture dependent (direct plating) and independent (rep-PCR and PCR-DGGE) methods were employed to characterize the microbiota and to assess the possible interferences caused by L. lactis subsp. lactis GLc05. BA amounts were measured using HPLC. A significant decrease in coagulase-positive cocci was observed in the cheeses produced by adding L. lactis subsp. lactis GLc05 (cheese A). The rep-PCR and PCR-DGGE highlighted the differences in the microbiota of both cheeses, separating them into two different clusters. Lactococcus sp. was found as the main microorganism in both cheeses, and the microbiota of cheese A presented a higher number of species. High concentrations of tyramine were found in both cheeses and, at specific ripening times, the BA amounts in cheese B were significantly higher than in cheese A (p < 0.05). The interaction of nisin producer L. lactis subsp. lactis GLc05 was demonstrated in situ, by demonstration of its influence in the complex microbiota naturally present in a raw goat milk cheese and by controlling the growth of coagulase-positive cocci. L. lactis subsp. lactis GLc05 influenced also the production of BA determining their amounts in the cheeses were maintained at acceptable levels for human consumption