Quantum Randomness Certified by the Uncertainty Principle

We present an efficient method to extract the amount of true randomness that can be obtained by a Quantum Random Number Generator (QRNG). By repeating the measurements of a quantum system and by swapping between two mutually unbiased bases, a lower bound of the achievable true randomness can be evaluated. The bound is obtained thanks to the uncertainty principle of complementary measurements applied to min- and max- entropies. We tested our method with two different QRNGs, using a train of qubits or ququart, demonstrating the scalability toward practical applications.Comment: 10 page

Zirconia for protein stabilisation of wines

Backgrounds and Aims:  White wines are stabilised by removing the heat unstable proteins through adsorption by bentonite. Bentonite fining is not an efficient wine processing step and can also remove other wine components. Alternative absorbents are thus sought; zirconium dioxide (zirconia) is recognised as a promising candidate. The aim of this work was to assess the viability of zirconia treatments to stabilise white wines, with particular attention on process development. Methods and Results:  Effective treatment was achieved by enclosing zirconia pellets into a metallic cage submerged in the wine. With this method, the wine could be treated with the adsorbent for the time required for protein stabilisation, and then removed without further manipulation. Zirconia treatments of three unstable wines partially or fully stabilised them without detectable modifications of their physicochemical parameters and colours, apart from the removal of metals and some acids, particularly when wines were treated for long times and with high dosages of the adsorbent. A simple and inexpensive zirconia regeneration method was also developed. Conclusions:  The zirconia application to wine was very effective in removing proteins, and the proposed regeneration procedure could facilitate the uptake and development of zirconia-based solutions for the wine industry. Significance of the Study:  This study confirmed the effectiveness of zirconia in removing wine proteins and demonstrated that the proposed method of application has the potential to become a viable alternative to bentonite

From Natural Woods to High Density Materials: An Ecofriendly Approach

Densified wood are a woody materials which an increase in density and mechanical properties. The materials obtained in this work, using less pollutant reagents, showed an increase in density from 200% to 400%. The characterizations determine the chemical and structural change compositions after every step. These characterizations showed how different woods have comparable densities and final mechanical properties (+300% the initial one) after densification process

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines

In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains

the effects of control measures on the economic burden associated with epidemics of avian influenza in italy

In 1999, Italy experienced a devastating epidemic of high-pathogenicity avian influenza (HPAI) caused by an H7N1 virus subtype. After this epidemic, a ministerial decree was passed to implement control measures for low-pathogenicity avian influenza (LPAI) due to H5 and H7 subtypes. We investigated whether these control measures have decreased the public expenditure associated with epidemics of LPAI and HPAI by comparing the direct and consequential losses of the 1999 epidemic to the losses associated with successive epidemics. The estimated total economic burden of the epidemics was about euro650 million (euro217 million in direct losses and euro433 million in consequential losses). The 1999 epidemic accounted for most of these losses (euro507 million: euro112 million in direct losses and euro395 million in consequential losses), whereas the total economic burden for the 5 successive LPAI was euro143 million (euro105 million in direct losses and euro38 million in consequential losses). These results demonstrate that the implementation of a coordinated set of disease-control measures, which included both emergency and prophylactic vaccination, was able to reduce the overall costs associated with avian influenza epidemics. The results also show that the application of adequate LPAI control measures may limit the risk of emergence of an HPAI virus in an area with a high poultry density, allowing the complete disruption of the poultry market and its huge associated costs to be avoided

Risk and sustainability analysis of complex hydrogen infrastructures

Building a network of hydrogen refuelling stations is essential to develop the hydrogen economy within transport. Additional, hydrogen is regarded a likely key component to store and convert back excess electrical power to secure future energy supply and to improve the quality of biomass-based fuels. Therefore, future hydrogen supply and distribution chains will have to address several objectives. Such a complexity is a challenge for risk assessment and risk management of these chains because of the increasing interactions. Improved methods are needed to assess the supply chain as a whole. The method of "Functional modelling" is discussed in this paper. It will be shown how it could be a basis for other decision support methods for comprehensive risk and sustainability assessments

Real-Time Source Independent Quantum Random Number Generator with Squeezed States

Random numbers are a fundamental ingredient for many applications including simulation, modelling and cryptography. Sound random numbers should be independent and uniformly distributed. Moreover, for cryptographic applications they should also be unpredictable. We demonstrate a real-time self-testing source independent quantum random number generator (QRNG) that uses squeezed light as source. We generate secure random numbers by measuring the quadratures of the electromagnetic field without making any assumptions on the source; only the detection device is trusted. We use a homodyne detection to alternatively measure the Q and P conjugate quadratures of our source. Using the entropic uncertainty relation, measurements on P allow us to estimate a bound on the min-entropy of Q conditioned on any classical or quantum side information that a malicious eavesdropper may detain. This bound gives the minimum number of secure bits we can extract from the Q measurement. We discuss the performance of different estimators for this bound. We operate this QRNG with a squeezed state and we compare its performance with a QRNG using thermal states. The real-time bit rate was 8.2 kb/s when using the squeezed source and between 5.2-7.2 kb/s when the thermal state source was used.Comment: 11 pages, 9 figure

Effect of ageing time on consumer-perceived quality of Italian Simmental beef

The aim of the experiment was to provide an objective indication on the optimal ageing time of meat from ItalianSimmental (IS) young bulls, the most important commercial category of the breed. The research was carried out on 10young bulls slaughtered at the average weight of 688 kg (SE: 7.3 kg). The right side of each carcass was stored for 7days and the left one for further 7 days, at normal refrigeration temperatures. At the end of the ageing period, the sideswere sampled at the loin for meat pH, color, cooking loss and shear force measurement. A central location, affective testinvolving 74 consumers was carried out to measure the degree of liking for grilled beef aged 7 or 14 days.The pH and color parameters were not significantly affected by the duration of post-mortem storage, while cooking lossincreased (31.4 vs 32.6 %; P<0.05) and shear force values diminished (56.7 vs 46.8 N; P< 0.01) when ageing timeincreased from 7 to 14 days. The degree of liking by the untrained respondents for the two types of cooked meat wasdifferent, considering that consumers gave the highest hedonistic scores to beef aged 14 days. Tenderness was the sensoryattribute that allowed the best discrimination between beef stored for periods of different length. In fact, while thedifference between 14-day-aged and 7-day-aged beef for flavour ratings (7.0 vs 6.9) did not reach the threshold of significance,the former meat was perceived as significantly finer than the latter regarding tenderness (6.5 vs 5.6; P= 0.01)and marginally preferred in overall terms (6.9 vs 6.5; P= 0.07). The classification test, carried out at the end of the quantitativetest by asking consumers to select from a list the most appropriate attributes describing the stimuli associatedwith meat consumption, confirmed the effectiveness of texture attributes in ranking different-aged beef acceptability. Infact, the number of ticks reported for chewiness and juiciness descriptors were different for the two types of meat: the14-day-aged beef was perceived as easier to chew (57 vs 34 ticks) and juicier (42 vs 24) than the shortest-aged beef.Ageing for 14 days should be recommended as a process control point for the beef industry to improve consumer acceptanceof IS young bull beef

Evaluation report of demonstrator

No abstract availabl