An Algorithm for Automatic Service Composition

Telecommunication companies are struggling to provide their users with value-added services. These services are expected to be context-aware, attentive and personalized. Since it is not economically feasible to build services separately by hand for each individual user, service providers are searching for alternatives to automate service creation. The IST-SPICE project aims at developing a platform for the development and deployment of innovative value-added services. In this paper we introduce our algorithm to cope with the task of automatic composition of services. The algorithm considers that every available service is semantically annotated. Based on a user/developer service request a matching service is composed in terms of component services. The composition follows a semantic graph-based approach, on which atomic services are iteratively composed based on services' functional and non-functional properties

Defining and Prototyping a Life-cycle for Dynamic Service Composition

Since the Internet has become a commodity in both wired and wireless environments, new applications and paradigms have emerged to explore this highly distributed and widespread system. One such paradigm is service-orientation, which enables the provision of software functionality as services, \ud allowing in this way the construction of distributed systems with loosely coupled parts. The Service-Oriented Architecture (SOA) provides a set of principles to create service-oriented systems, by defining how services can be \ud created, composed, published, discovered and invoked. In accordance with these principles, in this paper we address the challenge of performing dynamic service composition. The composition process and its associated tasks have to be precisely defined so that the different problems of dynamic service composition can be identified and tackled. To achieve this, this paper defines a life-cycle for dynamic service composition, which defines the required phases and stakeholders. Furthermore, we present our prototype in which the different phases of the dynamic service composition life-cycle are being implemented. This prototype is being used to experiment with and validate our initial ideas on dynamic service composition

Promoting the connection between fishermen and consumers, regarding the sustainability of the exploitation of Meagre (Argyrosomus regius): nutritional quality and food safety in Tagus Estuary

Meagre (Argyrosomus regius (Asso, 1801) belongs to the Sciaenidae family, with a distribution along the Northeast and Midwest Atlantic from the coast of Sweden to the Gulf of Guinea and in the Mediterranean Sea and Black Sea. In Portugal, meagre is target of commercial and recreational fishing being Tagus estuary and adjacent coastal zone responsible for more of 70% of the catches at national level. In recent years, Costa da Caparica, Trafaria and Sesimbra auctions, transacted an annual record of a volume of catches close to 132 tons. The fact that meagre can reach appreciable dimensions, and that its highly appreciated gastronomically, means that it is sold at prices between 7-12 €/kg, making it the economically attractive for small commercial fishermen. The One Health concept is a triad of human, animal, and environmental health. The fact that meagre, captured in the Tagus, is distributed by several national auctions in which sanitary control does not guarantee the screening of priority contaminants, associated with the unequivocal contamination of Tagus estuarine waters and/or trophic chains, presents us a relevant problem, concerning to the transfer of pollutants through food chains, and the urgency of increasingly reliable determinations of these compounds in this species. The nutritional profile of meagre was analyzed and complemented with analysis of tissue susceptibility to toxicity by persistent organic pollutants (POPs) using state-of-the-art technology and an integrative approach

First exposure to Arduino through peer-coaching: Impact on students' attitudes towards programming

In this paper we report the work that jeKnowledge (Júnior Empresa da Faculdade de Ciências e Tecnologias da Universidade de Coimbra), a student-led initiative, has done in the ‘jeKnowledge academy’ courses to actively engage Portuguese high-school students in STEM education through hands-on projects based on the low-cost Arduino platform. F2F activities, based on a peer-assisted learning strategy, were complemented with tutorials and more advanced project suggestions in a blog. Pre and post surveys on students'' attitudes towards programming and peer-coaching were administered to pre-university and first year college participants, finding an overall increase in the Likert scale for all the programming-related constructs under study (confidence, interest, gender, usefulness and professional) after the introductory course. As regards the peer-based learning approach, younger students seemed to be more eager to be taught in a less formal way than their older counterparts. The course resulted in high degrees of satisfaction for both the student tutors and their tutees

The Impact of the Malolactic Fermentation in the Volatile Composition of Trincadeira Wine Variety

Use of commercial starters for malolactic fermentation (MLF) is a common practice, and outcomes of this procedure are very relevant for wine producers because aroma attributes might change according to the strain used. MLF was carried out in the Trincadeira wine variety in three batches: spontaneously and with inoculation of two different commercial starters. Wine extracts before and after MLF were obtained through liquid–liquid extraction. Gas chromatography/ion trap mass spectrometry analysis allowed the detection of 21 compounds, some of them tentatively identified through electron impact spectra comparison with a database, through interpretation of multistage mass spectrometry and chemical ionization mass spectrometry spectra and confirmation by comprehensive multidimensional gas chromatography/ time of flight-mass spectrometry (GC ¥ GC/ToF-MS). After MLF, an increase in ethyl lactate, g-butyrolactone and diethyl succinate and a drop in isoamyl acetate, ethyl octanoate, ethyl decanoate, 2,3-dimethyl-hexan-3-ol, propanol, isobutanol and 2,3-butanediol was observed. The concentrations of the 10 compounds are statistically different in wines before and after MLF, and wines after MLF show significant differences for the nine compounds

The relationship between fatty acids and fish: lesser-known aspects and the need for increasingly efficient analytical techniques

When we associate the word fatty acids with fish, most people identify fish as sources of fatty acids from the omega families. This relationship is always present in the valuation of nutritional quality of fish. However, fatty acids have many other crucial functions in fish. The oldest studies related to fatty acids focused essentially on their role as sources metabolic energy in the form of ATP through β-oxidation. Many studies referred the fatty acid role for migrations, energy production during growth and egg formation, among others. Soon fatty acids quickly began to be studied from the point of view of source of essential nutrients for several physiological processes and integral components of biological membranes. The high content of highly polyunsaturated fatty acids found in fish is related to the fact that they are poikilothermic. In the presence of various temperature scenarios, fish can effectively exploit a wide chemical diversity of membrane fatty acid profiles, to defend their physical properties, such as fluidity. In the last decades, fatty acids have been used as either biomarkers because they are limited to certain taxa and they can be transferred conservatively from primary producers to higher trophic level or stock identifiers because the fatty acid composition of phospholipids in some body tissues have a stable genetics basis. In the last decades multiple techniques have been used for fatty acid analysis. As a rule, before the instrumental analysis, the sample requires 2 previous steps. These comprise extraction of lipids from the matrix and derivatization. The combination of these two stages generates multiple methodologies that are not always standardized. Soon, the analysis of fatty acids tends to reduce and standardize these previous analyses while the instrumental analysis should solve problems related to similar mass spectra of the isomers and coelution between fatty acidsFundação para a Ciência e Tecnologia (FCT) for a PhD scholarship UI/BD/153381/2022.This work was funding by National Funds through FCT - Foundation for Science and Technology under the Project PTDC/BIA-BMA/030517/2017 and the Portuguese Science Foundation through the strategy plan for MED (Mediterranean Institute for Agriculture, Environment and Development), via project UIDB/05183/2020, for MARE (Marine and Environmental Sciences Centre), via project UIDB/04292/2020, UID/50006/2020, and under the project LA/P/0069/2020 granted to the Associate Laboratory ARNET; and for LAQV-REQUIMTE, via project UIDB/50006/2020 and UIDP/50006/202