Direct search methods for influence maximization problems

openThe influence maximization problem seeks to maximize the spread of influence in network structures. This challenging optimization task remains unsolved due to its combinatorial nature and computational complexity. In this thesis, we propose two novel direct search methods, Neighbors Search (NS) and nonmonotone NS, which leverage the network structure to enhance efficiency. We compare these methods with the state-of-the-art Custom Direct Search (CDS) method through experiments on artificial and real-world networks. Our findings show promising improvements in solving the influence maximization problem.The influence maximization problem seeks to maximize the spread of influence in network structures. This challenging optimization task remains unsolved due to its combinatorial nature and computational complexity. In this thesis, we propose two novel direct search methods, Neighbors Search (NS) and nonmonotone NS, which leverage the network structure to enhance efficiency. We compare these methods with the state-of-the-art Custom Direct Search (CDS) method through experiments on artificial and real-world networks. Our findings show promising improvements in solving the influence maximization problem

Dramma divino-umano

Hans Urs von Balthasar can be considered one of the most important catholic theologians in XX century. His trilogy, articulated in The Glory of the Lord, Theo-Drama and Theo-Logic, elaborates a new way of thinking in dialogue with literature and theatre. The essay is subdivided in three sections; the first reconstructs the path of Balthasar’s “dramatic theology”, the second focuses on the fundamental concepts derived from the “theatre of the world” and the actor role, while the third is dedicated to the dialogue between theology and theatre starting from the difference between classical representation and performance.Hans Urs von Balthasar può essere annoverato tra i più significativi teologi cattolici del XX secolo. La sua trilogia, articolata in Gloria, Teodrammatica e Teologica, elabora una nuova via di pensiero in dialogo con la letteratura e il teatro. Il saggio si suddivide in tre sezioni; la prima ricostruisce l’itinerario della drammatica teologica balthasariana, il secondo si concentra sui concetti fondamentali ricavati dal “teatro del mondo” e sul ruolo dell’attore, mentre il terzo è dedicato al dialogo tra teologia e teatro a partire dalla differenza tra la rappresentazione classica e la performance

Dopo l’utopia. Ipotesi sul cyborg neoliberista a partire dalla serie tv "Black Mirror"

In modern era science and technology represent one of the most important resources for utopian theory, in order to emancipate human beings. At the same time, both literature and media show the possibility of a dystopian reversal, a sort of “perversion”, of technological and scientific projects. The essay intends to consider the issue starting from the tv serie Black Mirror (in particular the first season), in dialogue with the works of Foucault and the cyborg studies of Caronia and Haraway. In this sense, the dystopian transformation of new technologies is deeply linked to techno-nihilistc capitalism (Magatti). It is therefore through the last figure assumed by late capitalism that is possible to understand the dystopian dynamic that new technologies are taking in our imaginary.In modern era science and technology represent one of the most important resources for utopian theory, in order to emancipate human beings. At the same time, both literature and media show the possibility of a dystopian reversal, a sort of “perversion”, of technological and scientific projects. The essay intends to consider the issue starting from the tv serie Black Mirror (in particular the first season), in dialogue with the works of Foucault and the cyborg studies of Caronia and Haraway. In this sense, the dystopian transformation of new technologies is deeply linked to techno-nihilistc capitalism (Magatti). It is therefore through the last figure assumed by late capitalism that is possible to understand the dystopian dynamic that new technologies are taking in our imaginary

Volatile Organic Compounds in cheese production chain (VOCheese)

In recent years, consumers have become increasingly interested in the quality aspects of food. Food quality, in turn, is strongly related to the sensory characteristics such as the flavor. Several scientific studies have shown that the Volatile Organic Compounds (VOCs) released by the food are related to the flavor and can be considered as assistive markers in the production chain. Today, the analysis of VOCs requires fast, non-invasive, and solvent free devices. It has been shown that the VOCs can be extracted, identified, and measured with a Gas Chromatography-Mass Spectrometry (GC-MS) without any pre-concentration or pre-treatment of the food. The main objective of this PhD thesis was to investigate the presence of volatile compounds in dairy products. More precisely, this study aimed in i) qualifying and quantifying VOCs in dairy products, ii) examining their formation and iii) integrating knowledge on VOCs by tracking their release during the whole production process from the raw materials till the final dairy product. In addition, statistical analysis was applied to link VOCs with the genetic characterization of animals, dairy system and individual cow-factors (e.g. stage of lactation, order of parity and milk yield). The identification and quantification of VOCs were performed using fast and non-invasive analytical approaches (Solid Phase Micro Extraction/Gas Chromatography-Mass Spectrometry SPME/GC-MS and Proton Transfer Reaction-Time of Flight-Mass Spectrometry PTR-ToF-MS) that can monitor the evolution of VOCs. To achieve the overall goal, the research was partitioned in four interrelated subparts as described below. The aim of the first chapter was to study the VOCs presence in the headspace of cheese. To this purpose, 150 cheeses ripened for two months were used. The cheeses were obtained through an individual model cheese-making approach using milk from individual Brown Swiss cows. Animals reared in 30 herds belonging to different dairy systems, from traditional (typical of the mountainous area) to modern ones. The study identified 55 VOCs classified in the chemical families of free fatty acids, esters, alcohols, aldehydes, ketones, lactones, terpenes, and pyrazines. We found that dairy system and individual cow characteristics (lactation stage, order of parity and daily milk yield) influenced the volatile compounds. In order, to test the instrument reproducibility and the model cheese-making procedure; data of GC analysis, order of injection of the sample into instrument, and vat were included in the statistical model. In many cases, these analytical factors did not affect the amount of VOCs released by cheese. In the second chapter, the potential of a new spectrometric technique (PTR-ToF-MS) was investigated to study cheese quality traits on a large scale. The PTR-ToF-MS allows direct injection of the sample headspace without extraction or pre-concentration steps, has a shorter analysis time (only a few seconds per sample) and greater sensitivity that permit to monitor on-line the evolution of volatile compounds. The resulting spectral information can provide a very detailed description of samples, which is useful for characterizing food quality and typicality. In particular, we analyzed the volatile fingerprint of 1,075 model cheeses produced using individual milk of Brown Swiss cows reared in 72 herds of different dairy systems. The output of PTR (spectrum) was characterized by more than 600 spectrometric peaks (variables). After removing interfering ions and background noise a set of 240 peaks was selected. Further, based on the results of the first contribution and literature, 61 peaks were identified. These peaks represent the major part of the cheese flavor. To summarize the amount of information, a multivariate analysis (PCA) was applied associating principal components (PC) with the 240 spectrometric peaks. Following, we tried to characterize the PCs through the correlations between PCs and the spectrometric peaks. The effects of dairy system, herd within dairy system, individual cows characteristics (lactation stage, order of parity and milk yield), and vat used for the cheese-making on the PCs and on the 240 peaks were analyzed. Dairy system was correlated with PC and 57 spectrometric peaks, especially when the herds were using Total Mixer Ration (TMR) as feeding technique, including or not maize silage in the diets. Regarding the individual animal characteristics, the most significant effect was the stage of lactation (139 peaks), followed by milk yield and parity, with 31 and 21 peaks, respectively. Finally, the vat used for the cheese-making was not found to be significant, confirming the good reproducibility of the model cheese-making procedure used to study cheese quality aspects. In the third chapter, the effect of cows’ genetics to the VOCs of ripened cheeses was assessed. Principal components and the 240 spectrometric peaks (as described above in the second contribution) were used fitting an animal model in a Bayesian framework. On average, heritability (h2) of 7% for PCs was found, which is similar to h2 of somatic cell count and much lower than the h2 of milk fat content and daily milk yield. It is interesting to note that only a small proportion of peaks showed very low h2 (<7%). The major part of them showed values similar to those found for PCs, while forty peaks presented heritability similar to that of milk yield and other milk quality traits. The variability attributed to the herd was different for the various PC. Results suggest a potential of improvement for several cheese VOCs through genetic selection in dairy cow breeding programs. The aim of the fourth chapter was to study the effect of summer transhumance on the quality traits of dairy products. Due to the extended work, this contribution was further splitted into two parts. In the first part, the evolution of milk and cheese quality characteristics were studied, while in the second part the evolution of VOC content of dairy products was analyzed. For the first part, chemical characteristics and technological properties of 11 dairy products obtained during summer transhumance of cows to Alpine pastures (Malga) were analyzed. Dairy products obtained throughout this period are known to give origin to high-value, healthier products, and extra tasty,. Bulk milk from 148 dairy cows reared day and night on Alpine pasture (1,860 m a.s.l.) was used. We performed 7 experimental cheese-making according to traditional mountain techniques, one every two weeks, using milk produced during the summer transhumance (from June to September). For each cheese-making we collected: milk from the evening milking (day before the cheese-making), the same milk the following morning (after natural creaming), the cream separated, the whole milk from the morning milking, the milk in vat obtained mixing the creamed evening milk with the whole morning milk, the fresh curd, the whey, the ricotta obtained from whey, and the residual scotta. Moreover, the curd was used to produce typical “Malga” cheese that was ripened for 6 and 12 months. The chemical characteristics were measured with infrared technology. Results highlighted variation in milk yield, milk chemical composition, cheese yield and curd recoveries and/or loss of nutrients in the traditional cheese-making. In particular, a reduction of milk yield, fat, protein and lactose contents of milk during summer transhumance was observed. Nevertheless, the return to lowland farming systems of the cows at the end of grazing season, positively affected milk yield and milk chemical composition. The average of cheese yield was 14.2%, while recoveries of fat, protein, total solids and energy were 85.1%, 77.8%, 49.4% and 58.1%, respectively. These results were in accordance to those found in the literature. For the second part of this chapter, the VOCs content of sample headspace was measured through SPME/GC-MS. Forth nine VOCs belonging to the chemical families of alcohols, aldehydes, free fatty acids, ketones, esters, lactones, terpenes, phenolic, and sulphur compounds were detected. In addition, the evolution of VOCs and their chemical family across the cheese- and ricotta-making processing as well as during the cheese ripening period was tracked. The comparison between VOCs concentration of 4 types of milk (whole evening, creaming milk, whole morning, milk in vat) showed that the creaming process significantly affected about half of all the volatile organic compounds analyzed, followed by the effects of milking (evening milking vs. morning milking) and the mixing (creamed milk mixed with whole morning milk). In general, the cream, in contrast to curd and ricotta, showed higher content of free fatty acids, sulphurs and terpenes compounds. Moreover, in ricotta a higher VOC concentration was observed compared to the curd, probably due to the high temperature required during the ricotta process. The effect of the progressive nutrient depletion of milk was investigated by contrasts between VOC concentration of milk in the vat, whey, and scotta. Although milk contains a greater amount of nutrients, whey and scotta have shown a higher concentration of VOCs with the exceptions of esters, sulphurs, terpenes and phenolic compounds. Finally, the effect of ripening was tested by comparing the quantity of VOCs of curd and of aged cheeses (6 and 12 months). The release of volatile compounds increased with increasing ripening period in relation with the enzymatic and microbiological activity of cheese. In summary, the spectrometric techniques (SPME/GC-MS and PTR-ToF-MS) used in this work demonstrated to be very efficient to characterize the volatile organic compounds of dairy products. The dairy system, and cow related factors affected the volatile fingerprint of ripened cheeses. Particularly, concerning the individual animal source of variation, lactation stage was the most important effect followed by the cow’s parity and the milk yield. On the basis of phenotypes used in this work, the traits collected offered the potential for a genetic analysis to be carried out. The genetic analysis demonstrated the existence of an exploitable genetic variability of the volatile profile of cheese that might be useful for an (in)direct selection of dairy cows for cheese quality traits in breeding programs. Nevertheless, further research is needed in this area. In the era of genomics for e.g., it might be interesting to associate genomic regions to specific VOCs. This information might be useful for genomic breeding programs. The evolution of volatile compounds across the production chain depends on specific technological aspects, such as the process of natural creaming, the temperature of coagulation, and the ripening period. The monitoring of volatile fingerprint permits to obtain dairy products with specific organoleptic characteristics useful to differentiate them on the market and to improve the supply chain efficiency on the basis of quality aspects

A Catalytic and Selective Scissoring Molecular Tool for Quadruplex Nucleic Acids

A copper complex embedded in the structure of a water-soluble naphthalene diimide has been designed to bind and cleave G-quadruplex DNA. We describe the properties of this ligand, including its catalytic activity in the generation of ROS. FRET melting, CD, NMR, gel sequencing, and mass spectrometry experiments highlight a unique and unexpected selectivity in cleaving G-quadruplex sequences. This selectivity relies both on the binding affinity and structural features of the targeted G-quadruplexes

A study on the effects of rumen acidity on rumination time and yield, composition, and technological properties of milk from early lactating holstein cows

The use of high grain rations in dairy cows is related to an increase in rumen acidity. This study investigated whether the rumen acidity status affects rumination time (RT), and the production, composition, coagulation properties (MCPs) and cheese yield (CY) of milk. One hundred early-lactating Holstein cows with no clinical signs of disease and fed total mixed rations were used. Rumen fluid was collected once from each cow by rumenocentesis to determine pH and volatile fatty acid (VFA) content. The cows were classified according to the quartile of rumen acidity (QRA), a factor defined by multivariate analysis and associated with VFA and pH. Rumen fluid pH averaged 5.61 in the first quartile and 6.42 in the fourth, and total VFA content increased linearly with increasing rumen acidity. In addition, RT increased as rumen acidity increased, but only in the daily time interval from 08:00 to 12:00. Milk yield linearly decreased as rumen acidity increased, whereas QRA did not affect pH, fat or protein contents of milk. Furthermore, the MCPs, assessed by lactodynamograph, and CY were unaffected by QRA. It is suggested that differences in rumen acidity have little influence on the nutrient content, coagulation properties and CY of milk

Short communication: Pure-breeding with sexed semen and crossbreeding with semen from double-muscled sires to improve beef production from dairy herds: Weight and value of calves.

The use of sexed semen to produce purebred replacement heifers allows a large proportion of dairy cows to be mated to double-muscled sires and for quantitative and qualitative improvements to be made to beef production from dairy herds. A survey of 1,285 crossbred calves showed that they are destined not only for veal production (like purebred dairy calves) but also for beef production. Crossbred calves obtained from Belgian Blue sires (sold on average at 34 d of age and 64 kg of weight) had a higher market value (€363/calf) than those obtained from double-muscled INRA 95 sires (€297/calf, used for veal production) and from Limousin sires (€216/calf for veal and €271/calf for beef production). As a sire breed, Simmental did not differ significantly from Belgian Blue, but as a dam breed, the crossbred calves fetched a higher price (€5.11/kg) than when Holstein was the dam breed (€4.50/kg). Compared with heifer calves, crossbred bull calves at sale were younger (34.1 vs. 37.2 d) and heavier (64.0 vs. 62.6 kg of live weight), fetched a higher price (€5.13 vs. €4.99/kg), and had a greater value (€328 vs. €312/calf). As the value of purebred dairy calves was about €80 to €100/calf, we are able to confirm that the combined use of sexed semen for pure-breeding and conventional beef semen for terminal crossbreeding can increase the income from dairy farms, especially when the sires are double-muscled beef bulls

Pure-breeding with sexed semen and crossbreeding with semen of double-muscled sires to improve beef production from dairy herds: Factors affecting heifer and cow fertility and the sex ratio

Using sexed semen to produce purebred replacement heifers makes it possible to mate a large proportion of dairy cows to double-muscled sires and to quantitatively and qualitatively improve beef production and increase the income from dairy herds. Net profit first depends on changes in the farm's overall fertility rate. The objective of this study was to analyze the conception rate in herds using a combination of conventional dairy semen (for pure- and crossbreeding), X-sorted dairy semen (to produce purebred replacement heifers), and conventional beef semen (for terminal crossbreeding). Data were obtained from 50,785 inseminations of 15,580 dairy cows (78% Holstein-Friesian, 15% Brown Swiss, 2% Simmental, and 5% crossbreds) from 106 dairy farms (average milk yield 35.1 ± 9.4 kg/d, with 3.76 ± 0.83% fat and 3.32 ± 0.39% protein contents). To account for the main potential confounders, we used separate generalized linear mixed-effects models for cows and virgin heifers. The results showed that the odds ratio of conception improved (1.00 to 1.34) with an increase in the average milk yield of the herd but worsened (1.12 to 0.70) with an increase in the milk yield of individual cows within herd. The summer months showed a strong reduction in the odds ratio of conception in cows (0.56 in July and August) but not in virgin heifers. Multiparous cows had a lower odds ratio of conception (0.85) than primiparous cows (1.00). The order of insemination did not affect the fertility of the cows or heifers, whereas the odds ratio of conception improved with advancing lactation (1.00 to 2.12). The Simmental cows were more fertile than Holstein-Friesians (1.37 vs. 1.00), whereas the fertility of the heifers was not affected by breed. Taking all these possible confounders into account simultaneously, in pure-breeding the odds ratio of conception using sexed semen did not differ from that using conventional dairy semen in cows (0.90 vs. 1.00) or in virgin heifers (0.95 vs. 1.00). However, crossbreeding using conventional beef and dairy semen improved the odds ratio of conception (1.10 and 1.17, respectively) in cows (1.37 using beef semen) and heifers (1.25 using dairy semen). The proportion of newborn heifer calves was ≥90% using sexed dairy semen. The combined use of sexed semen, especially on heifers, to produce purebred replacement females and beef semen to produce terminal crossbred calves was shown to have the potential to increase overall herd fertility, which could be further improved using sexed dairy semen to produce dairy crossbreds instead of purebred replacement heifers