Simulation methods and error analysis for trawl processes and ambit fields

Trawl processes are continuous-time, stationary and infinitely divisible processes which can describe a wide range of possible serial correlation patterns in data. In this paper, we introduce new simulation algorithms for trawl processes with monotonic trawl functions and establish their error bounds and convergence properties. We extensively analyse the computational complexity and practical implementation of these algorithms and discuss which one to use depending on the type of Lévy basis. We extend the above methodology to the simulation of kernel-weighted, volatility modulated trawl processes and develop a new simulation algorithm for ambit fields. Finally, we discuss how simulation schemes previously described in the literature can be combined with our methods for decreased computational cost

Some aspects regarding the storage of foodstuffs in food profile units

Foods may undergo mechanical, chemical or microbiological changes in all stages of the food chain, under the action of various factors. This study follows how food is stored in a unit where food is marketed and in a unit where food is prepared and served. During storage, foods undergo a number of phenomena and transformations. These occur because the foodstuffs have a relative stability over time, influenced by internal (structural) and external factors, which can modify their fundamental properties, through processes of degradation, alteration, chemical or microbiological contamination, impurities with foreign substances, etc. The perishability of food can be determined by a variety of causes, including: - breathing (in plant products); - evaporation (meat and meat preparations, cheeses, soaps, etc.); - volatilization (for alcoholic beverages); - Fragmentation (in cheeses, flours, dehydrated vegetables and fruits, flours); - the diffusion of water or fat through packaging (cheeses, fats, halva, etc.); - mold (vegetable products, etc.); - cutting at sales operations (cheeses, salami, etc.); - agglomeration (ex: milk powder); - breaking and spilling (liquid products packed in glass containers, eggs, etc.) - impregnation (soaking) of certain types of packaging (eg textile bags) with products in powdered state (flour, wheat, sugar, etc.). Considering these, in any type of unit with food profile, special attention is paid to the way in which food is stored, both raw materials and finished products. The current research highlights how in two units with food profile the food is stored taking into account the degree of food perishability

High frequency acousto-electric microsensors for liquid analysis

Liquid sensors are required for a multitude of applications in the food and beverage sectors, in the pharmaceutical industry or environmental monitoring. The focus of this work is on the development of high frequency shear horizontal surface acoustic wave (SH-SAW) sensors for liquid media identification and characterisation. Among the various types of surface acoustic wave modes propagating in solids, the SH-SAWs were found to be the most suitable for operation in liquids. Dual delay line and resonator sensor configurations were designed and fabricated on lithium tantalate (LiTa03) substrates; the design and the subsequent fabrication procedures of the sensors are described in detail. Furthermore, the electrical characterization of the sensors was carried out with a network analyser, and a comparative analysis was performed between sensors with different configurations. The interdigital transducers, used as the interface between the electrical and acoustic domains, presented good reflection coefficients and had near perfect matched impedances and return loss figures up to 45 dB. The insertion loss of the sensors varied with the surface conditions while it was improved by using total or partial metallization of the surface or employing grating structures on the propagation path. The SH-SAW devices were exposed to basic taste solutions and all the sensor configurations tested were able to discriminate them well. Measurements were done in both standard wired set-ups and a semi-wireless set-up, thus proving the sensor's capability for remote operation. Further investigations regarding the electronic tongue applicability of the SH-SAW sensors were conducted on a two port resonator device. The resonator was tested with six basic taste solutions, with taste solutions with varying concentrations, with binary mixtures of taste solutions and proved successful in identifying all test samples. A multivariate analysis was performed on the resonator data, and confirmed that the sensor's responses are influenced by the physical properties of the tested solutions. The multiple linear models derived are statistically significant and can explain high percentage of the data variability, offering a simplified alternative to the complex analytical models of the SH-SAW sensors. Also, a voltage modulated sensor system was proposed for smart assaying of biomaterials and its operation principle is described. The preliminary tests carried out showed a significant voltage effect on carbon nanoparticles. The voltage modulated system is proposed as an analytical microsystem for the screening of bacterial cells. All sensors in this project had no bio-chemical selective layer making them nonspecific, yet they create robust, durable and low-cost systems

Farm mixtures and slow breeding broilers

For feeding slow breeding broilers, of Fermier type, we have used a foddering programme, based exclusively, on cereals mixture. It resulted in getting, at 42 days, an average weight of only 462 g, which represented 41% of the weight of broilers, fed, at the same age, only with complete mixed fodder. After 10 days of farm mixture administering, when mixed fodder was used for starting, the average weight of broilers at 42 days was by 33% higher than the weight of broilers fed only with farm mixture. The 10-day starting with mixed fodder was not sufficient, as the average weight of broilers from this group was lower by 60%, compared to the weight of broilers fed only with mixed fodder

Investigation on weight increase in Ctenopharyngodon idella species

Ctenopharyngodon idella species was fed with aquatic vegetation. Groups E1, and E1(r) achieved higher weight increases in comparison with the fish belonging to the control group, fed with mixed fodder. At E1 and E1(r ), the mean daily increase was of 3.1 g and at the control group, of 2.9 g. At E1, the index of aquatic vegetation consumption was of 28.8, respectively, 28.3 in E1(r). The consumption index for mixed fodder was of 5.27 at the control group, a great value if we take into account the value of the consumption index of 2, quoted by the specialty literature. At E2, fishes, which were fed with mixed fodder and aquatic vegetation, obtained a mean daily increase of 3.2 g, greater than the increase of 2.9 g at the control and 3.1 g at E1 and E1(r). Therefore, Ctenopharyngodon idella consumed and capitalized well the aquatic vegetation due to some specific features of the digestive system, preferring the mixed fodder, when the aquatic vegetation was insufficient

State of the art of memories from requirement to necessity

openIl progresso tecnologico nel campo computazionale ha portato all'esigenze di sistemi di storage sempre più efficienti. A seconda dell'esigenza si preferisce migliorare alcuni aspetti rispetto ad altri, come la velocità, lo spazione, la densità o il consumo. In questo documento illustro memorie volatili e non volatili, con una maggior attenzione per le Random Access Memory, sia statiche che dinamiche, andando ad analizzare i pregi ed i difetti delle recenti innovazioni

Unele aspecte medico-sociale ale intoxicaţiilor cu produse din ciuperci

Summary. Some aspects of food poisoning with mushrooms. In this article are analyzed statistical data on the food poisoning as a result of using the food inedible mushrooms. Research results showed that mushroom poisonings recorded in Orhei occur annually and carries a familial character. We also underline the need for a complete organization and implementation of measures for prevention of mushroom poisoning.Резюме. Аспекты пищевых отравлений продуктами из грибов. В статье проанализированы статистические данные относительно пищевых отравлений в результате употребления в пищу несъедобных грибов. Результа-ты исследований показали, что отравления грибами, зарегистрированные в районе Орхей, имеют место ежегодно и носят семейный характер. Подчеркивается необходимость организации и проведении комплексных мер профилактики отравления грибами

Медико-социальные аспекты острых пищевых отравлений

Centrul de Sănătate Publică, raionul OrheiIn the article are presented some medico-social aspects of the study of food poisoning΄s outbreaks of 3210 affected persons that took place during a period of 6 years (2004-2009) in the Republic of Moldova with revealing risk factors and recommendation tofpreventive measures. Outbreaks of food poisoning have been registered in the majority of districts. According to their causes 61% of them were of bacterial origin, including 3% of botulism and 39% were of nonbacterial origin. There were registered 19,4% of outbreaks in catering units, 75,4% – in home circumstances and in other situations – 5,2%. The diseases occurred in severe and moderate forms in 0,72% of cases (3 patients have died). It is a tandencz to promote healthy nutrition among people, as well as to implement the HACCP analysis system in food units, which deal with processing, storing, transporting and saling of foods.В статье изложены некоторые медикосоциальные аспекты, исходящие из результатов изучения вспышек острых пищевых отравлений у 3210 пострадавших острыми пищевыми отравлениями, имевших место в Республике Молдова за шесть лет. Были выявлены факторы риска, а также рекомендованы меры профилактики. Случаи пищевых отравлений были зарегистрированы в большинстве административных территорий. По своему происхождению 61% из них являются бактериальными, включая 3% ботулизма и 39% – не бактериальными. Из общего числа случаев пищевых отравлений 19,4% возникли по вине предприятий общественного питания, 75,4% – в быту и 5,2% – в других обстоятельствах. Заболевания протекали в тяжелой и средней формe, 0,72% пострадавших умерли. Актуальны пропаганда рационального питания среди населения и внедрение на предприятиях, которые заняты переработкой, хранением, перевозкой и продажей продуктов питания, системного анализа НАССР