Causality in Political Networks

As the study of political networks becomes more common in political science, greater attention to questions of causality is warranted. This essay explores competing visions of causality in political networks. Independent essays address issues of statistical model specification, identification of multi-step personal influence, measurement error, causality in historical perspective, and the insights of field experiments. These essays do not agree entirely on the nature of causality in political networks, though they commonly take seriously concerns regarding homophily, time- consistency, and the uniqueness of political network data. Serious consideration of these methodological issues promises to enhance the value-added of network analysis in the study of politics

Effect of Polyethylene Glycol 3350 on the Handling Properties of Low Salt Wheat Dough Formulations

The effect of polyethylene glycol (PEG) 3350 addition (3%, flour wt. basis) on the properties of dough made from two Canadian Western Red Spring wheat cultivars (Triticum aestivum L. ‘Harvest’ and ‘Pembina’) differing in dough mixing requirements and dough-handling properties was investigated in a low salt dough formulation (1% NaCl, flour wt. basis). PEG was added for experimental purposes to alter water mobility to better understand underlining mechanisms, however would not be used in real bread formulations. For cultivar Harvest, but not Pembina, dough stickiness was reduced by the addition of PEG. Dough freezable water content decreased with the addition of PEG for both cultivars. Rheological measurements showed that PEG increased dough stiffness as measured by the complex modulus |G*|. Creep measurements indicated that the relative elastic component (Jel) increased whereas maximum deformation (Jmax) decreased with the addition of PEG for cultivar Harvest only. Dough made with a weaker cultivar (Harvest) with the addition of PEG performed similarly to dough made with a stronger cultivar (Pembina) without PEG. Results indicate that in a low sodium environment, availability of water is critically important for controlling a number of properties that relate closely to dough machinability, especially in a weaker wheat cultivar

Reproducible computational biology experiments with SED-ML - The Simulation Experiment Description Markup Language

Background: The increasing use of computational simulation experiments to inform modern biological research creates new challenges to annotate, archive, share and reproduce such experiments. The recently published Minimum Information About a Simulation Experiment (MIASE) proposes a minimal set of information that should be provided to allow the reproduction of simulation experiments among users and software tools. Results: In this article, we present the Simulation Experiment Description Markup Language (SED-ML). SED-ML encodes in a computer-readable exchange format the information required by MIASE to enable reproduction of simulation experiments. It has been developed as a community project and it is defined in a detailed technical specification and additionally provides an XML schema. The version of SED-ML described in this publication is Level 1 Version 1. It covers the description of the most frequent type of simulation experiments in the area, namely time course simulations. SED-ML documents specify which models to use in an experiment, modifications to apply on the models before using them, which simulation procedures to run on each model, what analysis results to output, and how the results should be presented. These descriptions are independent of the underlying model implementation. SED-ML is a software-independent format for encoding the description of simulation experiments; it is not specific to particular simulation tools. Here, we demonstrate that with the growing software support for SED-ML we can effectively exchange executable simulation descriptions. Conclusions: With SED-ML, software can exchange simulation experiment descriptions, enabling the validation and reuse of simulation experiments in different tools. Authors of papers reporting simulation experiments can make their simulation protocols available for other scientists to reproduce the results. Because SED-ML is agnostic about exact modeling language(s) used, experiments covering models from different fields of research can be accurately described and combined

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour

Istražen je utjecaj fermentacije s pomoću Lactobacillus plantarum na funkcionalna i fizikalno-kemijska svojstva brašna graška obogaćenog proteinima. Tijekom fermentacije povećavao se stupanj hidrolize do maksimuma od 13,5 % nakon 11 h. Prije mjerenja površinske hidrofobnosti i naboja te ispitivanja funkcionalnih svojstava podešena je pH-vrijednost fermentiranog brašna na pH=4 ili 7. Pri pH=4 površinski naboj, mjeren pomoću zeta potencijala, povećao se s +14 na +27 mV nakon 1 h fermentacije, a zatim smanjio na +10 mV nakon 11 h, dok se pri pH=7 naboj postepeno povećavao s -37 na -27 mV tijekom fermentacije. Površinska hidrofobnost znatno se smanjila tijekom fermentacije pri pH=4, dok se pri pH=7 neznatno smanjila. Kapacitet pijenjenja bio je najveći u emulziji brašna fermentiranog tijekom 5 h pri pH=4, dok je stabilnost pjene bila niska pri obje pH-vrijednosti u svim uzorcima. Emulgirajuća svojstva naglo su se smanjila nakon 5 h fermentacije pri pH=4, a stabilnost emulzija poboljšala se nakon 5 h fermentacije pri pH=7, u usporedbi s kontrolom. Sposobnost vezivanja ulja povećala se s 1,8 g/g pri 0 h na 3,5 g/g nakon 11 h fermentacije, a vode smanjila nakon 5 h, te zatim povećala nakon 9 h fermentacije. Rezultati pokazuju da se fermentacijom brašna graška obogaćenog proteinima mogu mijenjati njegova svojstva te na taj način proizvesti novi funkcionalni sastojci.The effect of Lactobacillus plantarum fermentation on the functional and physicochemical properties of pea protein-enriched flour (PPF) was investigated. Over the course of the fermentation the extent of hydrolysis increased continuously until reaching a maximum degree of hydrolysis of 13.5 % after 11 h. The resulting fermented flour was then adjusted to either pH=4 or 7 prior to measuring the surface and functional attributes as a function of fermentation time. At pH=4 surface charge, as measured by zeta potential, initially increased from +14 to +27 mV after 1 h of fermentation, and then decreased to +10 mV after 11 h; whereas at pH=7 the charge gradually increased from –37 to –27 mV over the entire fermentation time. Surface hydrophobicity significantly increased at pH=4 as a function of fermentation time, whereas at pH=7 fermentation induced only a slight decrease in PPF surface hydrophobicity. Foam capacity was highest at pH=4 using PPF fermented for 5 h whereas foam stability was low at both pH values for all samples. Emulsifying activity sharply decreased after 5 h of fermentation at pH=4. Emulsion stability improved at pH=7 after 5 h of fermentation as compared to the control. Oil-holding capacity improved from 1.8 g/g at time 0 to 3.5 g/g by the end of 11 h of fermentation, whereas water hydration capacity decreased after 5 h, then increased after 9 h of fermentation. These results indicate that the fermentation of PPF can modify its properties, which can lead towards its utilization as a functional food ingredient

Detection of Potential Transit Signals in the First Three Quarters of Kepler Mission Data

We present the results of a search for potential transit signals in the first three quarters of photometry data acquired by the Kepler Mission. The targets of the search include 151,722 stars which were observed over the full interval and an additional 19,132 stars which were observed for only 1 or 2 quarters. From this set of targets we find a total of 5,392 detections which meet the Kepler detection criteria: those criteria are periodicity of the signal, an acceptable signal-to-noise ratio, and a composition test which rejects spurious detections which contain non-physical combinations of events. The detected signals are dominated by events with relatively low signal-to-noise ratio and by events with relatively short periods. The distribution of estimated transit depths appears to peak in the range between 40 and 100 parts per million, with a few detections down to fewer than 10 parts per million. The detected signals are compared to a set of known transit events in the Kepler field of view which were derived by a different method using a longer data interval; the comparison shows that the current search correctly identified 88.1% of the known events. A tabulation of the detected transit signals, examples which illustrate the analysis and detection process, a discussion of future plans and open, potentially fruitful, areas of further research are included

College Binge Drinking Associated with Decreased Frontal Activation to Negative Emotional Distractors during Inhibitory Control

The transition to college is associated with an increase in heavy episodic alcohol use, or binge drinking, during a time when the prefrontal cortex and prefrontal-limbic circuitry continue to mature. Traits associated with this immaturity, including impulsivity in emotional contexts, may contribute to risky and heavy episodic alcohol consumption. The current study used blood oxygen level dependent (BOLD) multiband functional magnetic resonance imaging (fMRI) to assess brain activation during a task that required participants to ignore background images with positive, negative, or neutral emotional valence while performing an inhibitory control task (Go-NoGo). Subjects were 23 college freshmen (seven male, 18–20 years) who engaged in a range of drinking behavior (past 3 months’ binge episodes range = 0–19, mean = 4.6, total drinks consumed range = 0–104, mean = 32.0). Brain activation on inhibitory trials (NoGo) was contrasted between negative and neutral conditions and between positive and neutral conditions using non-parametric testing (5000 permutations) and cluster-based thresholding (z = 2.3), p ≤ 0.05 corrected. Results showed that a higher recent incidence of binge drinking was significantly associated with decreased activation of dorsolateral prefrontal cortex (DLPFC), dorsomedial prefrontal cortex (DMPFC), and anterior cingulate cortex (ACC), brain regions strongly implicated in executive functioning, during negative relative to neutral inhibitory trials. No significant associations between binge drinking and brain activation were observed for positive relative to neutral images. While task performance was not significantly associated with binge drinking in this sample, subjects with heavier recent binge drinking showed decreased recruitment of executive control regions under negative versus neutral distractor conditions. These findings suggest that in young adults with heavier recent binge drinking, processing of negative emotional images interferes more with inhibitory control neurocircuitry than in young adults who do not binge drink often. This pattern of altered frontal lobe activation associated with binge drinking may serve as an early marker of risk for future self-regulation deficits that could lead to problematic alcohol use. These findings underscore the importance of understanding the impact of emotion on cognitive control and associated brain functioning in binge drinking behaviors among young adults

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate

Radi utvrđivanja utjecaja fermentacije na kakvoću proteina u koncentratu proteina graška ispitani su sljedeći parametri: udjel ukupnih fenola i tanina, aktivnost inhibitora proteaze, sastav aminokiselina i probavljivost proteina in vitro nakon 11 sati fermentacije s pomoću bakterije Lactobacillus plantarum. Maseni se udjel fenola u koncentratu proteina graška, izražen kao ekvivalent katehina, povećao na bazi suhe tvari s 2,5 pri 0 h na 4,9 mg/g nakon 11 sati fermentacije. Udjel tanina se povećao s 0,14 pri 0 h na maksimalnih 0,96 mg/g koncentrata nakon 5 h fermentacije, a zatim se smanjio na 0,79 mg/g nakon 11 h fermentacije. Nakon 9 h fermentacije smanjila se aktivnost inhibitora tripsina, međutim, pri svim ostalim vremenima fermentacije dobivene su vrijednosti slične onima pri 0 h. Aktivnost se inhibitora kimotripsina smanjila s 3,7 na 1,1 jedinicu inhibicije kimotripsina po mg nakon 11 sati fermentacije. Probavljivost je proteina dosegla maksimalnu vrijednost od 87,4 % nakon 5 sati fermentacije, međutim vrijednost aminokiselina koje sadržavaju sumpor smanjila se s 0,84 pri 0 h na 0,66 nakon 11 h fermentacije. Smanjenjem udjela sumpora promijenila se vrijednost aminokiselina korigirana probavljivošću proteina in vitro s 67,0 pri 0 h na 54,6 % nakon 11 h fermentacije. Dobiveni podaci potvrđuju da je, iako je fermentacija valjana metoda za smanjenje udjela nekih nenutritivnih sastojaka u koncentratu proteina graška, potrebno odabrati odgovarajuće bakterije koje nemaju izraženu sposobnost razgradnje aminokiselina što sadržavaju sumpor.In order to determine the impact of fermentation on protein quality, pea protein concentrate (PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin contents, protease inhibitor activity, amino acid composition and in vitro protein digestibility were analyzed. Phenol levels, expressed as catechin equivalents (CE), increased on dry mass basis from 2.5 at 0 h to 4.9 mg CE per 1 g of PPC at 11 h. Tannin content rose from 0.14 at 0 h to a maximum of 0.96 mg CE per 1 g of PPC after 5 h, and thereafter declined to 0.79 mg/g after 11 h. After 9 h of fermentation trypsin inhibitor activity decreased, however, at all other fermentation times similar levels to the PPC at time 0 h were produced. Chymotrypsin inhibitor activity decreased from 3.7 to 1.1 chymotrypsin inhibitory units (CIU) per mg following 11 h of fermentation. Protein digestibility reached a maximum (87.4 %) after 5 h of fermentation, however, the sulfur amino acid score was reduced from 0.84 at 0 h to 0.66 at 11 h. This reduction in sulfur content altered the in vitro protein digestibility-corrected amino acid score from 67.0 % at 0 h to 54.6 % at 11 h. These data suggest that while fermentation is a viable method of reducing certain non-nutritive compounds in pea protein concentrate, selection of an alternative bacterium which metabolises sulfur amino acids to a lesser extent than L. plantarum should be considered

College Binge Drinking Associated with Decreased Frontal Activation to Negative Emotional Distractors during Inhibitory Control

The transition to college is associated with an increase in heavy episodic alcohol use, or binge drinking, during a time when the prefrontal cortex and prefrontal-limbic circuitry continue to mature. Traits associated with this immaturity, including impulsivity in emotional contexts, may contribute to risky and heavy episodic alcohol consumption. The current study used blood oxygen level dependent (BOLD) multiband functional magnetic resonance imaging (fMRI) to assess brain activation during a task that required participants to ignore background images with positive, negative, or neutral emotional valence while performing an inhibitory control task (Go-NoGo). Subjects were 23 college freshmen (seven male, 18–20 years) who engaged in a range of drinking behavior (past 3 months’ binge episodes range = 0–19, mean = 4.6, total drinks consumed range = 0–104, mean = 32.0). Brain activation on inhibitory trials (NoGo) was contrasted between negative and neutral conditions and between positive and neutral conditions using non-parametric testing (5000 permutations) and cluster-based thresholding (z = 2.3), p ≤ 0.05 corrected. Results showed that a higher recent incidence of binge drinking was significantly associated with decreased activation of dorsolateral prefrontal cortex (DLPFC), dorsomedial prefrontal cortex (DMPFC), and anterior cingulate cortex (ACC), brain regions strongly implicated in executive functioning, during negative relative to neutral inhibitory trials. No significant associations between binge drinking and brain activation were observed for positive relative to neutral images. While task performance was not significantly associated with binge drinking in this sample, subjects with heavier recent binge drinking showed decreased recruitment of executive control regions under negative versus neutral distractor conditions. These findings suggest that in young adults with heavier recent binge drinking, processing of negative emotional images interferes more with inhibitory control neurocircuitry than in young adults who do not binge drink often. This pattern of altered frontal lobe activation associated with binge drinking may serve as an early marker of risk for future self-regulation deficits that could lead to problematic alcohol use. These findings underscore the importance of understanding the impact of emotion on cognitive control and associated brain functioning in binge drinking behaviors among young adults

Sequencing of sporadic Attention‐Deficit Hyperactivity Disorder (ADHD) identifies novel and potentially pathogenic de novo variants and excludes overlap with genes associated with autism spectrum disorder

Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/137575/1/ajmgb32527.pdfhttps://deepblue.lib.umich.edu/bitstream/2027.42/137575/2/ajmgb32527_am.pd