AVMf: An Open-Source Framework and Implementation of the Alternating Variable Method

The Alternating Variable Method (AVM) has been shown to be a fast and effective local search technique for search-based software engineering. Recent improvements to the AVM have generalized the representations it can optimize and have provably reduced its running time. However, until now, there has been no general, publicly-available implementation of the AVM incorporating all of these developments. We introduce AVMf, an object-oriented Java framework that provides such an implementation. AVMf is available from http://avmframework.org for configuration and use in a wide variety of projects

Interpolation in variable exponent spaces

In this paper we study both real and complex interpolation in the recently introduced scales of variable exponent Besov and Triebel–Lizorkin spaces. We also take advantage of some interpolation results to study a trace property and some pseudodifferential operators acting in the variable index Besov scale

Iron oxide and water paste rheology and its effect on low adhesion in the wheel/rail interface

The “wet-rail” phenomenon results in low adhesion between wheel and rail throughout the year, occurring transiently on a slightly wet, or drying railhead. It has been previously proposed that it is caused by a mixture of iron oxides and small amounts of water (from dew or precipitation) on the railhead that form a friction reducing paste. This paper outlines a novel combination of rheology, modelling and experimental work using a twin disc test rig to determine how the rheology of this iron oxide paste affects adhesion. The yield strength of different types of iron oxides, along with solid oxide fraction of the friction reducing paste, was assessed and used as an input into an “adhesion model” for assessing water and oxide suspensions. The rheological and modelling results were compared against very low adhesion recorded in twin disc experimental validation when simulating the wet-rail phenomenon

Magnetic moments of short-lived nuclei with part-per-million accuracy: Towards novel applications of β\beta-detected NMR in physics, chemistry and biology

We determine for the first time the magnetic dipole moment of a short-lived nucleus with part-per-million (ppm) accuracy. To achieve this two orders of magnitude improvement over previous studies, we implement a number of innovations into our $\beta$-detected Nuclear Magnetic Resonance ($\beta$-NMR) setup at ISOLDE/CERN. Using liquid samples as hosts we obtain narrow, sub-kHz linewidth, resonances, while a simultaneous in-situ $^1$H NMR measurement allows us to calibrate and stabilize the magnetic field to ppm precision, thus eliminating the need for additional $\beta$-NMR reference measurements. Furthermore, we use ab initio calculations of NMR shielding constants to improve the accuracy of the reference magnetic moment, thus removing a large systematic error. We demonstrate the potential of this combined approach with the 1.1 s half-life radioactive nucleus $^{26}$Na, which is relevant for biochemical studies. Our technique can be readily extended to other isotopic chains, providing accurate magnetic moments for many short-lived nuclei. Furthermore, we discuss how our approach can open the path towards a wide range of applications of the ultra-sensitive $\beta$-NMR in physics, chemistry, and biology.Comment: re-submitte

Microencapsulated herbal components in the diet of Lacaune ewes: impacts on physiology and milk production and quality

Abstract This study aimed to determine whether the addition of a microencapsulated herbal blend (MHB) based on thymol, carvacrol, and cinnamaldehyde in dairy sheep feed would improve production efficiency, milk quality, and animal health. Thirty lactating Lacaune ewes were divided into three groups: Control (T0), 150 mg blend/kg of feed (T150), and 250 mg blend/kg of feed (T250). Milk was measured before the beginning of the experiment (d 0), at the end of the adaptation period (d 15), and during the experiment (d 20). In milk samples, was measured the composition, somatic cell count (SCC), reactive oxygen species (ROS), lipoperoxidation (LPO), and total antioxidant capacity. The MHB improved the milk production (only T150 vs. T0 sheep on d 20), productive efficiency and feed efficiency, and reduced the milk SCC (only T250 vs. T0 sheep, on d 20), ROS and tended to reduce the milk levels of LPO (only T250 vs. T0 sheep on d 20). Also, MHB reduced the blood levels of neutrophils and ROS (only T250 vs. T0 sheep on d 20) and increased total protein and globulin levels. Thus, a microencapsulated blend of thymol, carvacrol, and cinnamaldehyde improved the productive performance and milk quality of sheep

Coupled Hydro-Mechanical Simulations of CO2 Storage Supported by Pressure Management Demonstrate Synergy Benefits from Simultaneous Formation Fluid Extraction

We assessed the synergetic benefits of simultaneous formation fluid extraction during CO2 injection for reservoir pressure management by coupled hydro-mechanical simulations at the prospective Vedsted storage site located in northern Denmark. Effectiveness of reservoir pressure management was investigated by simulation of CO2 storage without any fluid extraction as well as with 66% and 100% equivalent volume formation fluid extraction from four wells positioned for geothermal heat recovery. Simulation results demonstrate that a total pressure reduction of up to about 1.1 MPa can be achieved at the injection well. Furthermore, the areal pressure perturbation in the storage reservoir can be significantly decreased compared to the simulation scenario without any formation fluid extraction. Following a stress regime analysis, two stress regimes were considered in the coupled hydro-mechanical simulations indicating that the maximum ground surface uplift is about 0.24 m in the absence of any reservoir pressure management. However, a ground uplift mitigation of up to 37.3% (from 0.24 m to 0.15 m) can be achieved at the injection well by 100% equivalent volume formation fluid extraction. Well-based adaptation of fluid extraction rates can support achieving zero displacements at the proposed formation fluid extraction wells located close to urban infrastructure. Since shear and tensile failure do not occur under both stress regimes for all investigated scenarios, it is concluded that a safe operation of CO2 injection with simultaneous formation fluid extraction for geothermal heat recovery can be implemented at the Vedsted site

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality of meat. The aim of this study was to evaluate the physicochemical and structural characteristics of chicken half breast submitted to fast freezing (-36 °C for 2 hours) and thawed by five different methods (under refrigeration, in a microwave, in a oven with air circulation, placed in cold water, or at room temperature). After thawing, the following parameters were evaluated: moisture content, drip loss (syneresis), water activity (aw), and shear force. Samples were also histologically evaluated by light microscopy. The results indicated that, despite being submitted to fast freezing, thawing affected (p <0.05) most of the physicochemical and structural properties of the meat, except for aw. Thawing in cold water (packed in low-density polyethylene bags and placed in cold water at approximately 10 °C for 2 hours and 15 minutes) presented the best results due to lesser damage to the cell structure, as shown by the lower drip loss, higher moisture content, and greater tenderness of the samples compared to those thawed using the other methods. Histological examination showed that muscle fiber structural features and organization were maintained. Thawing at low temperatures seems to cause less damage to the meat structure and allows maintaining of its properties. It was concluded that the meat quality is not related only with the freezing method, but also with the method and conditions used in thawing