61 research outputs found
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 TriebelāLizorkin 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 -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 -detected Nuclear Magnetic Resonance (-NMR)
setup at ISOLDE/CERN. Using liquid samples as hosts we obtain narrow, sub-kHz
linewidth, resonances, while a simultaneous in-situ H NMR measurement
allows us to calibrate and stabilize the magnetic field to ppm precision, thus
eliminating the need for additional -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 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 -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 LĆCTEA PROBIĆāTICA UTILIZANDO COMO SUBSTRATOS SORO DE LEITE E EXTRATO HIDROSSOLĆÅ”VEL DE SOJA</b>
<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> Recentemente, a indĆĀŗstria de alimentos tem mostrado grande interesse em desenvolver novos produtos lĆĀ”cteos fermentados por microrganismos probiĆĀ³ticos. Estes microrganismos tĆĀŖm a capacidade de manterem-se vivos no produto fermentado e sobreviverem ĆĀ passagem pelo trato gastrointestinal, trazendo melhorias no balanĆĀ§o da flora microbiana de indivĆĀduos que consumam periodicamente estes produtos. Neste trabalho, utilizou-se a tĆĀ©cnica do planejamento de experimentos para determinar a formulaĆĀ§ĆĀ£o da bebida lĆĀ”ctea utilizando como substratos leite de vaca, soro de leite e extrato hidrossolĆĀŗvel de soja. AtravĆĀ©s de anĆĀ”lises sensoriais determinou-se a aromatizaĆĀ§ĆĀ£o da formulaĆĀ§ĆĀ£o escolhida, e associadas a anĆĀ”lises fĆĀsico-quĆĀmicas e microbiolĆĀ³gicas determinou-se o tempo de prateleira do produto. A formulaĆĀ§ĆĀ£o contendo 30% de extrato hidrossolĆĀŗvel de soja, 36,6% de leite de vaca e 33,3% de soro de leite foi adotada como sendo a formulaĆĀ§ĆĀ£o base ideal determinada por anĆĀ”lises sensoriais e avaliaĆĀ§ĆĀ£o do crescimento celular durante a fermentaĆĀ§ĆĀ£o. Durante o perĆĀodo de armazenamento, a bebida lĆĀ”ctea sabor morango apresentou cĆĀ©lulas viĆĀ”veis da cultura mista adicionada dentro dos padrĆĀµes estabelecidos (1x106) atĆĀ© o 22ĆĀ° dia. A bebida lĆĀ”ctea manteve a qualidade microbiolĆĀ³gica no decorrer do perĆĀodo de estocagem. A qualidade sensorial defi niu o tĆĀ©rmino do armazenamento no 25ĆĀ° dia, pelo fato da bebida jĆĀ” apresentar uma acidez bastante elevada, sendo rejeitada nas anĆĀ”lises sensoriais. </p>
Intrinsic atomic characterization of 2-microlocal spaces with variable exponents on domains
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