A Comparison of Nuggets and Clusters for Evaluating Timeline Summaries

There is growing interest in systems that generate timeline summaries by filtering high-volume streams of documents to retain only those that are relevant to a particular event or topic. Continued advances in algorithms and techniques for this task depend on standardized and reproducible evaluation methodologies for comparing systems. However, timeline summary evaluation is still in its infancy, with competing methodologies currently being explored in international evaluation forums such as TREC. One area of active exploration is how to explicitly represent the units of information that should appear in a 'good' summary. Currently, there are two main approaches, one based on identifying nuggets in an external 'ground truth', and the other based on clustering system outputs. In this paper, by building test collections that have both nugget and cluster annotations, we are able to compare these two approaches. Specifically, we address questions related to evaluation effort, differences in the final evaluation products, and correlations between scores and rankings generated by both approaches. We summarize advantages and disadvantages of nuggets and clusters to offer recommendations for future system evaluation

Ripening and quality of 'Laetitia' plums following harvest and cold storage as affected by inhibition of ethylene action

A inibição da ação do etileno pelo 1-metilciclopropeno (1-MCP) prolonga a vida de prateleira e de armazenagem de vários frutos climatérios. Entretanto, 1-MCP parece ter efeitos limitados em frutas de caroço dependendo da espécie e cultivar. Os efeitos do 1-MCP na maturação e qualidade de ameixas 'Laetitia' foram determinados durante a maturação a 23oC após a colheita e após a armazenagem refrigerada. Ameixas (Prunus salicina, cv. Laetitia) foram colhidas em estádio pré-climatério, resfriadas a 2oC em 36 horas da colheita e então tratadas com 1-MCP nas doses de 0; 0,05; 0,10; 0,50 ou 1,00 μL L-1 a 1°C por 24 horas. Após o tratamento os frutos foram mantidos a 23oC por 16 dias ou armazenados a 1oC por 50 dias. Os frutos foram removidos da câmara de armazenagem refrigerada a cada 10 dias e então deixados a amadurecer a 23°C, por cinco dias. O retardamento do climatério respiratório e da produção de etileno pelo tratamento 1-MCP durante a maturação após a colheita e após a armazenagem refrigerada foi associado à redução da taxa de amolecimento da polpa dos frutos. O tratamento 1-MCP também retardou a perda da acidez titulável e as mudanças de coloração da polpa e da epiderme, mas teve pequeno ou nenhum efeito sobre o teor de açúcares solúveis. Os efeitos do 1-MCP dependeram da sua concentração e do período de armazenagem dos frutos e, normalmente, a dose de saturação das respostas dos frutos ao 1-MCP ocorreu entre 0,5 e 1,0 μL L-1. Durante a maturação, ameixas tratadas com 1-MCP desenvolveram qualidade semelhante a dos frutos controle. Os resultados indicam que o tratamento 1-MCP pode estender a vida de prateleira (23oC) e de armazenagem (1oC) de ameixas 'Laetitia' por aproximadamente seis e 20 dias, respectivamente.The inhibition of ethylene action by 1-methylcyclopropene (1-MCP) extends shelf and storage life of many climacteric fruits. However, 1-MCP appears to have limited effects on stone fruit depending on specie and cultivar. The effects of 1-MCP on ripening and quality of 'Laetitia' plums were determined during ripening at 23oC following harvest and cold storage. Japanese plums (Prunus salicina, cv. Laetitia) were harvested at mature pre-climacteric stage, cooled to 2oC within 36 hours of harvest and then treated with 0, 0.05, 0.10, 0.50 or 1.00 mL L-1 of 1-MCP at 1°C for 24 hours. Following treatment, fruits were either held at 23oC for 16 days or stored at 1oC for 50 days. Fruits were removed from cold storage at 10-day intervals and allowed to ripe at 23°C for five days. A delay of climacteric respiration and ethylene production by 1-MCP treatment during ripening following harvest and cold storage was associated to a slow rate of fruit softening. 1-MCP treatment also delayed the loss of titratable acidity and changes of flesh and skin color, whereas it had little or no effect on soluble solids content. 1-MCP effects were concentration- and storage duration-dependent and, generally, a saturation fruit response to 1-MCP occurred between 0.5 and 1.0 mL L-1. During ripening, 1-MCP treated fruits attained quality similar to that of controls. Results indicated that 1-MCP treatment may extend shelf life (23oC) and storage life (1oC) of 'Laetitia' plums by approximately six and 20 days, respectively

Thermal conductivity of high- T c superconductors

This paper reviews existing data on the thermal conductivity of high- T c superconductors. Included are discussions of pristine polycrystalline high- T c ceramics, single crystal specimens, and high- T c materials structurally modified by substitution or by radiation damage. The thermal conductivity of high- T c superconductors is compared with that of conventional superconductors, and dramatic differences are found between the two families. Mechanisms of thermal conductivity applicable to high- T c perovskites are discussed and implications for theories of high- T c superconductivity are noted.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/45121/1/10948_2004_Article_BF00617463.pd

Possible Sources of Listeria monocytogenes Contamination of Fresh-cut Apples and Antimicrobial Interventions During Antibrowning Treatments: A Review

Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular snacks in restaurants, at home, and in school lunch programs, partially due to freshness, convenience, and portion size availability. Two major challenges in processing fresh-cut apples are the browning of cut surfaces and contamination with human pathogens. Regarding human pathogens, contamination by Listeria monocytogenes is a major concern, as evidenced by two outbreaks of whole apples and numerous recalls of fresh-cut apples. Antibrowning agents currently used by the industry have little to no antimicrobial properties. The present review discusses the possible origins of L. monocytogenes in fresh-cut apples, including contaminated whole apples, and contamination via the processing environment and the equipment in fresh-cut facilities. Treatment with antibrowning solutions could possibly be an opportunity for Listeria contamination and represents the last chance to inactivate pathogens. The discussion is focused on the antibrowning treatments where formulations and coatings with antibrowning and antimicrobial properties have been developed and evaluated against Listeria and other microorganisms. In addition, several research needs and considerations are discussed to further reduce the chance of pathogen contamination on fresh-cut apples