Satisfiability of constraint specifications on XML documents

Jose Meseguer is one of the earliest contributors in the area of Algebraic Specification. In this paper, which we are happy to dedicate to him on the occasion of his 65th birthday, we use ideas and methods coming from that area with the aim of presenting an approach for the specification of the structure of classes of XML documents and for reasoning about them. More precisely, we specify the structure of documents using sets of constraints that are based on XPath and we present inference rules that are shown to define a sound and complete refutation procedure for checking satisfiability of a given specification using tableaux.Peer ReviewedPostprint (author's final draft

Alien Registration- Kilpelainen, Hilda (Paris, Oxford County)

https://digitalmaine.com/alien_docs/21233/thumbnail.jp

Alien Registration- Kilpelainen, Olta (Paris, Oxford County)

https://digitalmaine.com/alien_docs/21234/thumbnail.jp

Analysis of Quality Costs for VRP-109 and Larox Power PF and Intensifying the Manufacturing Process

A thesis presented to the faculty of the College of Science & Technology at Morehead State University in partial fulfillment of the requirements for the Degree of Master of Science by Tapani Kilpelainen on April 13, 2007

Genetic and environmental transactions underlying the associationbetween physical fitness/physical exercise and body composition

We examined mean effects and variance moderating effects of measures of physical activity and fitness on six measures of adiposity and their reciprocal effects in a subsample of the population-representative Danish Twin Registry. Consistent with prior studies, higher levels of physical activity suppressed variance in adiposity, but this study provided further insight. Variance suppression appeared to have both genetic and environmental pathways. Some mean effects appeared due to reciprocal influences of environmental circumstances differing among families but not between co-twins, suggesting these reciprocal effects are uniform. Some variance moderating effects also appeared due to biases in individual measures of adiposity, as well as to differences and inaccuracies in measures of physical activity. This suggests a need to avoid reliance on single measures of both physical activity and adiposity in attempting to understand the pathways involved in their linkages, and constraint in interpreting results if only single measures are available. Future research indications include identifying which physical activity-related environmental circumstances have relatively uniform effects on adiposity in everyone, and which should be individually tailored to maximize motivation to continue involvement.</p

Irregular solution thermodynamics of wood pulp in the superbase ionic liquid [m-TBDH][AcO]

Knowledge of solution thermodynamics is fundamental for solution control and solvent selection processes. Herein, experimentally determined thermodynamic quantities for solutions of wood pulp (hardwood dissolving pulp, i.e. cellulose) in [m-TBDH][AcO] are presented. Model-free activities (a(i,j)) and associated mass fraction (w(i,j)) activity coefficients (omega(i,j)), are determined to quantify inherent solution non-ideality. Access to the Gibbs energy of mixing, G(mix), in combination with associated partial molar thermodynamic quantities, reveal strong enthalpically favourable (exothermic) interactions due to solvent-j and solute-i contact-encounters. Onset of an entropy driven phase instability appears at increased temperatures as excess entropic contributions dominate solvation character of the irregular solutions formed.Peer reviewe

Stakeholders' Perceptions about Fire Impacts on Lithuanian Protected Areas

The aim of this work is to study Lithuanian stakeholders' perceptions of fire impacts in protected areas. For this study, the stakeholders consisted of foresters, ecologists and farmers. A clear understanding of the opinions of stakeholders about fire effects on environmental, social and economic aspects of Lithuanian protected areas will allow an assessment of the stakeholders' reaction to fire policy, including government measures towards fire prevention, suppression and application of prescribed fire to landscape management. The results showed that stakeholders in general think that fire is not a threat to Lithuania and to the ecological processes in the protected areas. However, they agree that fires have negative impacts on soil properties and fertility but are not to an irremediable or irrecoverable extent. Stakeholders disagree that fire has positive consequences for agricultural and cattle activities but agreed that vegetation recovers quickly. They do not see fire as a social and economic problem, do not agree that prescribed fire could be used to landscape management, and believe that mechanical thinning is a better management tool than prescribed fire. Stakeholders agree that fire does not have negative impacts on the biodiversity. These opinions depended on the age group of the respondent but especially on the respondent's professional occupation

Sensory profile of hemicellulose-rich wood extracts in yogurt models

Wood is an abundant and sustainable source of emerging food ingredients, namely hemicelluloses that fulfil a number of requirements for functional hydrocolloids. Hemicelluloses, especially spruce galactoglucomannans (GGM) and birch glucuronoxylans (GX), have potential to be used as stabilizers in various foods such as yogurts, beverages, dressings, and desserts. However, in addition to good technological functionality, safety, and low price, the applicability and market potential of new hydrocolloids is determined by their sensory properties. The present study reports, for the first time, the sensory profile of spruce GGM and birch GX in food. Sensory profiles from generic descriptive analysis of GGM- and GX-rich extracts, processed by spray drying or ethanol precipitation, were compared in three types of model food systems: water solutions, yogurt with solutions, and yogurt with emulsions stabilized by GGM or GX. Gum Arabic was included for comparison with a commercial ingredient known to have a mild flavor. The results showed that GGM and GX have a woody flavor, which can be reduced by ethanol precipitation and, in yogurt, masked by other food ingredients.Peer reviewe