A comparison of efficient permutation tests for unbalanced ANOVA in two by two designs--and their behavior under heteroscedasticity

We compare different permutation tests and some parametric counterparts that are applicable to unbalanced designs in two by two designs. First the different approaches are shortly summarized. Then we investigate the behavior of the tests in a simulation study. A special focus is on the behavior of the tests under heteroscedastic variances.Comment: 20 pages, 9 figures, Working Paper of the Department of Management And Enigineering of the University of Padov

Effect of Hyperbaric Storage at Room Temperature on the Activity of Polyphenoloxidase in Model Systems and Fresh Apple Juice

The effect of hyperbaric storage (HS) on polyphenoloxidase activity (PPO) was studied in model solutions and apple juice. Model solutions containing increasing amounts of mushroom (Agaricus bisporus) PPO (up to 26 U) were stored at room temperature at pressure up to 200 MPa. During HS, samples were assessed for residual PPO activity. The enzyme was completely inactivated according to a first-order kinetic model that was used to calculate PPO decimal reduction time (Dp) and pressure sensitivity (zp = 140.8 MPa) in diluted model solutions (2 U PPO). The increase in enzyme concentration (6–26 U) nullified the effect of HS, probably due to protein structure stabilization by self-crowding. The application of HS at 100 and 200 MPa to apple juice promoted a decrease in total bacteria, lactic acid bacteria, yeasts, and molds. These changes occurred in concomitance with the inactivation of PPO (zp = 227.3 MPa). At 200 MPa, PPO inactivation followed a biphasic first-order kinetic, suggesting the presence of PPO isozymes with different pressure sensitivity. The inactivation of PPO was observed to occur more rapidly with increasing storage pressure and led to the maintenance of the original bright juice color. This study proves the capability of HS to control enzyme-related quality decay in fruit juices and, potentially, in many other food matrices suffering enzymatic alteration

European Museums in the 21st Century: Setting the Framework (3 Voll.)

This book grew out of the earliest work of the MeLa Research Field 6, “Envisioning 21st Century Museums,” aimed at exploring current trends in European contemporary museums. Analysing their ongoing evolution triggered by this “age of migrations” and with specific attention to their architecture and exhibition design, the volume collects the preliminary observations ensuing from this survey, complemented by the some paradigmatic examples, and further enriched by interviews and contributions from scholars, curators and museum practitioners. With contributions by Florence Baläen, Michela Bassanelli, Luca Basso Peressut, Joachim Baur, Lorraine Bluche, Marco Borsotti, Mariella Brenna, Anna Chiara Cimoli, Lars De Jaegher, Maria Camilla De Palma, Hugues De Varine, Maria De Waele, Nélia Dias, Simone Eick, Fabienne Galangau Quérat, Sarah Gamaire, Jan Gerchow, Marc-Olivier Gonset, Klas Grinell, Laurence Isnard, Marie-Paule Jungblut, Galitt Kenan, Francesca Lanz, José María Lanzarote Guiral, Vito Lattanzi, Jack Lohman, Carolina Martinelli, Frauke Miera, Elena Montanari, Chantal Mouffe, Judith Pargamin, Giovanni Pinna, Camilla Pagani, Clelia Pozzi, Paolo Rosa, Anna Seiderer

Is demagnetization an efficient optimization method?

Demagnetization, commonly employed to study ferromagnets, has been proposed as the basis for an optimization tool, a method to find the ground state of a disordered system. Here we present a detailed comparison between the ground state and the demagnetized state in the random field Ising model, combing exact results in $d=1$ and numerical solutions in $d=3$. We show that there are important differences between the two states that persist in the thermodynamic limit and thus conclude that AC demagnetization is not an efficient optimization method.Comment: 2 pages, 1 figur

Exploring the effects of hyperbaric storage on the optical, structural, mechanical and diffusional properties of food packaging materials

The effect of hyperbaric storage (HS) on food packaging materials was evaluated. PA/PE, PP/EVOH/PE, PET and PLA pouches filled with hydroethanolic simulant (D1) were stored at 0.1 and 200 MPa for up to 35 days and analyzed for optical, structural, mechanical and diffusional properties. HS weakened PLA seals, which easily failed after 7 days releasing the simulant. Both PET and PLA films swelled during HS, reducing PET physical ageing and PLA crystallinity. These structural effects caused PET and PLA mechanical properties to vary during HS, and a slight WVTR increase in PLA. Optical, structural and mechanical properties of multi-material films did not change upon HS. Nevertheless, both PA/PE and PP/EVOH/PE released critical amounts of adhesives after 7 and 35 days under pressure, respectively. Results indicate the critical role of the packaging material of foods intended for HS, and the need for its careful selection in future studies on the topic

ZB−L′Z^{\prime}_{B-L} phenomenology at LHC

We study the $Z^\prime$ phenomenology for two extensions of the Electroweak Standard Model (SM) which have an extra $U(1)_{B-L}$ gauge factor. We show the capabilities of the LHC in distinguishing the signals coming from these two extensions and both of them from the Standard Model background. In order to compare the behavior of these $B-L$ models we consider the reaction $p + p\longrightarrow \mu^+ + \mu^- + X$ and compute some observables as the total cross sections, number of events, forward-backward asymmetry, final particle distributions like rapidity, transverse momentum, and dimuon invariant mass, for two LHC regimes: $\sqrt{s}\,({\cal L})=7$ TeV ($1\, \textrm{fb}^{-1}$) and $14$ TeV ($100\, \textrm{fb}^{-1}$) for $M_{Z^{\prime}}$ = 1000 GeV and 1500 GeV. We show that by using appropriate kinematic cuts some of the observables considered here are able to extract different properties of the $Z^\prime$ boson, and hence providing information about to which $B-L$ model it belongs to.Comment: 21 pages, 17 figures, 4 table

A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems

The effect of pressure (0.1, 15, 50 and 100 MPa) and temperature (43, 53, 63 °C) on the formation rate (k) of Maillard α-dicarbonyls (absorbance at 294) and melanoidins (absorbance at 420 nm), was studied during hyperbaric storage (HS) of glucose-glycine model solutions (pH 6). While increasing storage temperature increased k values according to the Arrhenius equation (Ea ~ 85 kJ mol−1), increasing pressure decreased reaction rates as predicted by the Eyring model (Va ~ 11 mL mol−1). Pressure did not affect reaction temperature sensitivity, indicating no significant mechanism changes under hyperbaric conditions. A combined model predicting the effect of concomitant changes of temperature and pressure on Maillard reaction rate was implemented and validated within and outside (20–25 °C, 20–200 MPa) its building range. Results indicate HS to limit Maillard browning in food, with possible practical applications, and the potential to develop predictive models based on temperature-accelerated HS trials. Industrial relevance: The capability of hyperbaric storage to impair Maillard reaction rate extends the scope of this multi-tasking technology to the prevention of color alterations due to non-enzymatic browning. The latter is expected to be of industrial relevance in the case of perishable foods affected by this phenomenon, such as thermally-treated milk. In these matrices, the technology could concomitantly guarantee microbiological safety, protein functionalization, and Maillard browning impairment

Momentum space saturation model for deep inelastic scattering and single inclusive hadron production

We show how the AGBS model, originally developed for deep inelastic scattering applied to HERA data on the proton structure function, can also describe the RHIC data on single inclusive hadron yield for $d+Au$ and $p+p$ collisions through a new simultaneous fit. The single inclusive hadron production is modeled through the color glass condensate, which uses the quark(and gluon)--condensate amplitudes in momentum space. The AGBS model is also a momentum space model based on the asymptotic solutions of the BK equation, although a different definition of the Fourier transform is used. This aspect is overcome and a description entirely in transverse momentum of both processes arises for the first time. The small difference between the simultaneous fit and the one for HERA data alone suggests that the AGBS model describes very well both kind of processes and thus emerges as a good tool to investigate the inclusive hadron production data. We use this model for predictions at LHC energies, which agree very well with available experimental data.Comment: 10 pages, 7 figure

Changes in microbial, chemical, physical and techno-functional properties of liquid egg yolk during hyperbaric storage

The effects of hyperbaric storage (HS) at 200 MPa on the microbial, chemical, physical and techno-functional properties of liquid egg yolk were investigated and compared to refrigeration. Inoculated Salmonella enterica (3.35 ± 0.12 logCFU g−1) and Staphylococcus aureus (2.78 ± 0.19 logCFU g−1) resulted below the detection limit after 24 and 48 h HS, respectively. Liquid egg yolk oxidative status remained unaffected for up to 28 days under pressure, probably due to the presence of egg yolk antioxidants. The decrease in egg yolk denaturation enthalpy and the increase in aromatic amino acid exposure indicated that egg yolk proteins unfolded according to structural changes other than those observed during refrigeration. Liquid egg yolk viscosity progressively increased during HS, eventually leading to gelling. Protein modification did not affect liquid egg yolk foaming and emulsifying properties but impaired its solubility and thermally-induced gelling. HS could be used for microbial decontamination of liquid egg yolk while maintaining oxidative stability and the typical capacity to stabilize foams and emulsions