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

Variable exponent Besov-Morrey spaces

In this paper we introduce Besov-Morrey spaces with all indices variable and study some fundamental properties. This includes a description in terms of Peetre maximal functions and atomic and molecular decompositions. This new scale of non-standard function spaces requires the introduction of variable exponent mixed Morrey-sequence spaces, which in turn are defined within the framework of semimodular spaces. In particular, we obtain a convolution inequality involving special radial kernels, which proves to be a key tool in this work.publishe

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

Computational Methods for Protein Identification from Mass Spectrometry Data

Protein identification using mass spectrometry is an indispensable computational tool in the life sciences. A dramatic increase in the use of proteomic strategies to understand the biology of living systems generates an ongoing need for more effective, efficient, and accurate computational methods for protein identification. A wide range of computational methods, each with various implementations, are available to complement different proteomic approaches. A solid knowledge of the range of algorithms available and, more critically, the accuracy and effectiveness of these techniques is essential to ensure as many of the proteins as possible, within any particular experiment, are correctly identified. Here, we undertake a systematic review of the currently available methods and algorithms for interpreting, managing, and analyzing biological data associated with protein identification. We summarize the advances in computational solutions as they have responded to corresponding advances in mass spectrometry hardware. The evolution of scoring algorithms and metrics for automated protein identification are also discussed with a focus on the relative performance of different techniques. We also consider the relative advantages and limitations of different techniques in particular biological contexts. Finally, we present our perspective on future developments in the area of computational protein identification by considering the most recent literature on new and promising approaches to the problem as well as identifying areas yet to be explored and the potential application of methods from other areas of computational biology

Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry

Abstract Water absorption capacity (WAC) basically consists in the method for quantify the water retained by the pelleted material in the centrifuge tube after adding water or an aqueous solution to a material. This property is economically important because it affects the yield and quality of meat products (cooked hams, sausages and mortadellas). The aim of this study was to evaluate three methods for determining WAC and to compare the values obtained for thirteen different ingredients (proteins and polysaccharides) used in the meat industry. There was a significant difference (p <0.05) in the WAC values (%) obtained for the three methods. Only the cassava starch showed similar % WAC results, regardless of the evaluation method used. The highest percentages of WAC were obtained for a sample of modified starch with up to 666.62%, and also 648.22% for guar gum and 573.90% for soy protein isolate. Method 1 (addition of water) showed results that were most consistent with the literature data and higher WAC values for seven of the thirteen samples tested, thus this was the best method

<b>DESENVOLVIMENTO DE UMA BEBIDA LÃCTEA PROBIÓTICA UTILIZANDO COMO SUBSTRATOS SORO DE LEITE E EXTRATO HIDROSSOLÚVEL DE SOJA</b>

<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> Recentemente, a indústria de alimentos tem mostrado grande interesse em desenvolver novos produtos lácteos fermentados por microrganismos probióticos. Estes microrganismos têm a capacidade de manterem-se vivos no produto fermentado e sobreviverem à passagem pelo trato gastrointestinal, trazendo melhorias no balanço da flora microbiana de indivíduos que consumam periodicamente estes produtos. Neste trabalho, utilizou-se a técnica do planejamento de experimentos para determinar a formulação da bebida láctea utilizando como substratos leite de vaca, soro de leite e extrato hidrossolúvel de soja. Através de análises sensoriais determinou-se a aromatização da formulação escolhida, e associadas a análises físico-químicas e microbiológicas determinou-se o tempo de prateleira do produto. A formulação contendo 30% de extrato hidrossolúvel de soja, 36,6% de leite de vaca e 33,3% de soro de leite foi adotada como sendo a formulação base ideal determinada por análises sensoriais e avaliação do crescimento celular durante a fermentação. Durante o período de armazenamento, a bebida láctea sabor morango apresentou células viáveis da cultura mista adicionada dentro dos padrões estabelecidos (1x106) até o 22° dia. A bebida láctea manteve a qualidade microbiológica no decorrer do período de estocagem. A qualidade sensorial defi niu o término do armazenamento no 25° dia, pelo fato da bebida já apresentar uma acidez bastante elevada, sendo rejeitada nas análises sensoriais. </p&gt