The Trigger System of the ARGO-YBJ detector

The ARGO-YBJ experiment has been designed to detect air shower events over a large size scale and with an energy threshold of a few hundreds GeV. The building blocks of the ARGO-YBJ detector are single-gap Resistive Plate Counters (RPCs). The trigger logic selects the events on the basis of their hit multiplicity. Inclusive triggers as well as dedicated triggers for specific physics channels or calibration purposes have been developed. This paper describes the architecture and the main features of the trigger system.Comment: 4 pages, to be published in the Proceedings of the 28th International Cosmic Ray Conference (Tsukuba, Japan 2003

A PERTURBATION­BASED APPROACH FOR MULTI­CLASSIFIER SYSTEM DESIGN

Microsoft, Motorola, Siemens, Hitachi, IAPR, NICI, IUF This paper presents a perturbation­based approach useful to select the best combination method for a multi­classifier system. The basic idea is to simulate small variations in the performance of the set of classifiers and to evaluate to what extent they influence the performance of the combined classifier. In the experimental phase, the Behavioural Knowledge Space and the Dempster­Shafer combination methods have been considered. The experimental results, carried out in the field of hand­written numeral recognition, demonstrate the effectiveness of the new approach

ZONING DESIGN FOR HAND­WRITTEN NUMERAL RECOGNITION

Microsoft, Motorola, Siemens, Hitachi, IAPR, NICI, IUF In the field of Optical Character Recognition (OCR), zoning is used to extract topological information from patterns. In this paper zoning is considered as the result of an optimisation problem and a new technique is presented for automatic zoning. More precisely, local analysis of feature distribution based on Shannon's entropy estimation is performed to determine "core" zones of patterns. An iterative region­growing procedure is applied on the "core" zones to determine the final zoning

Exploring harmony in extra virgin olive oils and vegetables pairings

Despite the growing interest in the sensory and healthy properties of extra virgin olive oil (EVOO), the topic of oil-food pairing is practically unexplored. This study systematically explores sensory effects on the flavor and harmony obtained by combining two ingredients (EVOOs and vegetables) and aims to provide practical indications for harmonic oil-vegetable combinations. The approach considered an optimal pairing of five EVOOs combined with five typical raw Italian vegetables characterized by different degrees of bitter­ness (Artichoke, Late Treviso radicchio, Chioggia radicchio, rocket, Early Treviso radicchio). An Index of Disharmony was computed for each pairing, using intensity ratings given by a trained panel that described EVOOs, vegetables and pairings. The results suggested a flavor congruency principle to enhance the oil-pairing harmony. EVOOs with intense green and bitter flavor maximise harmony when combined with very bitter or very pungent vegetables. EVOOs with moderate green flavor and bitterness seemed best paired with vegetables with low/intermediate bitterness

trans-Resveratrol, Quercetin, (+)-Catechin, and (-)-Epicatechin Content in South Italian Monovarietal Wines: Relantionship with Maceration Time and Marc Pressing during Winemaking

The concentrations of trans-resveratrol, (+)-catechin, (-)-epicatechin, and quercetin were evaluated by means of high-performance liquid chromatography-diode array detection in red wines obtained from Aglianico, Piedirosso, and Nerello Mascalese grapes. The trans-resveratrol and epicatechin concentrations did not differ significantly between experimental wines. The concentration of quercetin in Nerello Mascalese wines was more than twice that observed in Aglianico and Piedirosso wines. Nerello Mascalese wines also significantly differed from other wines in the (+)-catechin content, which was significantly higher than those found in the other two wines. During maceration, the maximum extraction of trans-resveratrol was reached after 12 days for Aglianico and Piedirosso, after which a decline was observed. On the contrary, in the case of Nerello Mascalese, the concentration of trans-resveratrol increased steadily throughout the whole maceration process. After 2 days of maceration, the maximum concentration of quercetin was observed in Aglianico must, whereas the maximum quercetin extraction was reached after 12 days for Piedirosso and 17 days for Nerello Mascalese. The maximum levels of (+)-catechin and (-)-epicatechin were generally observed after 12 days of maceration for all wines, although a decline of (-)-epicatechin occurred after maximum extraction in Aglianico and Piedirosso wines. Following marc pressing, a significant increase in the concentration of trans-resveratrol for Aglianico, (+)-catechin and (-)-epicatechin for Piedirosso, and (-)-epicatechin for Nerello Mascalese was observed

Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time

The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectively 1, 4, 7 and 10 days) on the extraction of phenolics from berry skins and seeds of the grape, Vitis vinifera 'Aglianico' and 'Uva di Troia', were examined. Two assays of post-fermentative maceration in two hydroalcoholic solutions at 11 and 13 % ethanol, were also performed. Chromatic properties and phenolics of medium were analyzed by HPLC and spectrophotometric methods. The extraction of total phenolics, anthocyanins, proanthocyanidins, and vanilline reactive flavans (VRF) from berry skins reached the maximum on the 4th day of maceration. Quercetin and gallic acid were gradually extracted from grape skins. The maximum release of flavan-3-ols from the skins was achieved on the first day of maceration. Total phenolics, tannins and VRF were gradually extracted from seeds. During the postfermentative maceration, higher the content of ethanol, higher the extraction of total polyphenols and tannins from 'Uva di Troia' skins and the extraction of total polyphenols and tannins from 'Aglianico' seeds. These results clearly indicate that the grape cultivar mainly influences the release of phenolic compounds from the solid parts of berry to the must especially during postfermentative maceration.

Development of a Male Turbo-Prop Unmanned Aerial Vehiche for Civil Application

Unmanned Aerial Vehicles (UAV) increasingly are seen as the next step in aircraft evolution with the potential to replace manned aircraft over a broad range of civilian roles. Industry, who recognise the cost effectiveness of UAV, is keen to grasp this potential and the technology is rapidly developing with numerous projects currently in operation of development throughout Europe and worldwide. In response to this needs University of Naples has developed a MALE configuration TurboProp engined using innovative structural and aerodynamic solutions. Regarding the structural aspect the extensive use of composite materials led to the definition of a weight efficient vehicle capable to carry on up to 500 kg of payloads covering a wide range of medium altitude missions. With reference to aerodynamic solution, an Eppler modified profile, numerically optimized, has been adopted for its efficiency that has granted long endurance and, coupled with the power provided by the chosen engine (PT6A – 67 B), high performance. The aeroelastic assessment has revealed that no critical phenomena occur in the flight envelope. Once defined the aerodynamic and structural aspects, an analysis of reliability and safety has been performed aimed to evaluate MTBL (Mean Time Between Loss) and MTBCF (Mean Time Between Critical Failure) features