A Framework for Dynamic Web Services Composition

Dynamic composition of web services is a promising approach and at the same time a challenging research area for the dissemination of service-oriented applications. It is widely recognised that service semantics is a key element for the dynamic composition of Web services, since it allows the unambiguous descriptions of a service's capabilities and parameters. This paper introduces a framework for performing dynamic service composition by exploiting the semantic matchmaking between service parameters (i.e., outputs and inputs) to enable their interconnection and interaction. The basic assumption of the framework is that matchmaking enables finding semantic compatibilities among independently defined service descriptions. We also developed a composition algorithm that follows a semantic graph-based approach, in which a graph represents service compositions and the nodes of this graph represent semantic connections between services. Moreover, functional and non-functional properties of services are considered, to enable the computation of relevant and most suitable service compositions for some service request. The suggested end-to-end functional level service composition framework is illustrated with a realistic application scenario from the IST SPICE project

An Algorithm for Automatic Service Composition

Telecommunication companies are struggling to provide their users with value-added services. These services are expected to be context-aware, attentive and personalized. Since it is not economically feasible to build services separately by hand for each individual user, service providers are searching for alternatives to automate service creation. The IST-SPICE project aims at developing a platform for the development and deployment of innovative value-added services. In this paper we introduce our algorithm to cope with the task of automatic composition of services. The algorithm considers that every available service is semantically annotated. Based on a user/developer service request a matching service is composed in terms of component services. The composition follows a semantic graph-based approach, on which atomic services are iteratively composed based on services' functional and non-functional properties

Texture and colour kinetics of change in blanched carrots

Five Isothermal heating experiments, at different temperatures and at predetermined time intervals, were carried out on diced carrots. The objective of this study was to determine the degradation kinetics of colour (a and a/b parameters) and texture (work and maximum force) along blanching. The best model to fit the degradation kinetic data was the fractional conversion and the temperature effect was well described by the Arrhenius equation. The k 800c and Ea values were 0.2, 0.05, 0.5 and 0.05 min -1 and 12x103, 18x103, 49x103 and 192x103J/mol, respectively for a, a/b, maximum force and work

Preliminary note on the soils of Madeira

No presente trabalho dá-se uma informação preliminar sobre os solos que predominam na ilha da Madeira, adoptando-se para o efeito as unidades estabelecidas para a Carta de Solos do Mundo da FAO/UNESCO. O trabalho começa por descrever de uma maneira muito sucinta o território madeirense, considerando-se, além do respectivo enquadramento geográfico, os seus aspectos geológico/litológico, morfológico, climático e vegetacional. Apresenta seguidamente a classificação e as características gerais dos principais tipos de solos que ocorrem na ilha. Por fim define as associações em que os diversos solos identificados se agruparam para fins cartográficos, mostrando a sua distribuição geográfica em esboço pedológico elaborado na escala de 1:150 000. As unidades-solo dominantes na ilha da Madeira são Regossolos, Litossolos, Rankers, Vertissolos, Xerossolos, Faeosemes, Cambissolos e «Amorfissolos»info:eu-repo/semantics/publishedVersio

Particle size distribution and mineralogy of Brazilian Ferralsols: Significance for the structure and hydraulic properties.

The Cerrados Biome is one of the major regions of Brazil with 24% of the Brazilian territory (204.106 ha). It is mainly located in the center of Brazil and corresponds to the whole Central Plateau. About 49% of the soils are Ferralsols and approximately 79.106 ha of these soils are dedicated to agriculture. The main characteristics of Ferralsols are a poor horizonation, a weak development of the macrostructure, and a strong submillimetric granular microstructure

Pasta highly enriched with vegetables: from microstructure to sensory and nutritional aspects

A lifestyle that combines poor food choices with very low or no physical activity can result in the development of diseases such as obesity, and this is affecting a growing number of children. One of the most effective strategies to fight obesity combines physical activity and the consumption of low energy-dense foods, such as vegetables. Vegetables are known to have health benefits but are often non-appealing to children/adolescents due to their bitterness, undesired texture, and their low satiating capacity. One of the possible solutions to increase vegetable intake by children is to incorporate vegetables in a food matrix they like. Several studies have shown that pasta is very much appreciated by children, making it an ideal candidate for the development of vegetable-enriched foods. In this work, dried broccoli powder (BP) was used to enrich pasta-like products. We have investigated aspects that are important to sensorial properties and aspects related to possible health benefits. One aspect relevant to sensorial properties is rheology. The rheology of sweet potato starch (SPS) dough was drastically affected by high volume fractions of BP. This was caused by the swelling of the broccoli powder, up to a maximum of 7.6 times their original volume. In order to control this high swelling capacity of the particles two approaches were followed and both resulted in the prevention of particle swelling. The first was the use of hydrocolloids with high water binding capacity (e.g. xanthan gum) and the second was the use of a different matrix (durum wheat semolina (DWS)). DWS pasta did not show to be greatly affected by the incorporation of high amounts of broccoli powder. The acceptability of pasta products was assessed using a test panel. The results showed that all samples tested (0 – 30%BP) were acceptable, where 30% BP turned out to be on the limit of acceptability. Glucosinolates (GLs) are phytochemicals that are associated with the health benefits of broccoli. An increasing volume fraction of broccoli powder resulted in an increasing content of glucosinolates in dried cooked pasta. At volume fractions higher than 20% BP this effect levels off. From this work, we can conclude that as much as 20% BP can be added to DWS pasta to improve nutritional properties (in terms of GLs) while maintaining acceptable sensorial properties.</p

Evaluation of the growth-inhibitory effect of trifluralin analogues on in vitro cultured Babesia bovis parasites

Bovine babesiosis, caused by Babesia bovis, is a global tick borne hemoprotozoan parasite disease characterized by fever, anemia, weight losses and ultimately death. Several babesicidal drugs that have been in use in cattle for years have proven to be only partially effective and the development of alternative chemotherapeutics that are highly specific and have low toxicity against babesiosis is needed. Trifluralin derivatives specifically bind alpha-tubulin in plants and protozoa parasites causing growth inhibition. A set of 12 trifluralin analogues (TFLA) has previously been shown to be inhibitory for the growth of Leishmania species. The conservation of several key amino acids involved in the trifluralin binding site of alpha-tubulin among Leishmania sp. and B. bovis provides rationale for testing these compounds also as babesiacides. The previously tested Leishmania inhibitory, TFLA 1-12 minus TFLA 5, in addition to three novel TFLA (termed TFLA 13-15), were tested against in vitro cultured B. bovis parasites. While all of the TFLA tested in the study showed inhibition of B. bovis growth in vitro TFLA 7, TFLA 10 and TFLA 13, were the most effective inhibitors with estimated IC50 (μM) at 72h of 8.5±0.3; 9.2±0.2; 8.9±0.7, respectively for the biologically attenuated cloned B. bovis Mo7 strain, and 13.6±1.5; 18.7±1.6; 10.6±1.9, respectively for the virulent B. bovis T3Bo strain. The differences found between the two strains were not statistically significant. Importantly, these drugs displayed low levels of toxicity for the host erythrocytes and bovine renal arterial endothelial cells at the doses tested. The demonstrated ability of trifluralin analogues to inhibit in vitro growth of B. bovis parasites combined with their low toxicity for host cells suggests that these compounds may be further developed as novel alternatives for the treatment of bovine babesiosis.publishersversionpublishe