Feeding habits of Aspitrigla cuculus (L., 1758) (red gurnard), Lepidotrigla cavillone (Lac., 1802) (large scale gurnard) and Trigloporus lastoviza (Brunn., 1768) (rock gurnard) around Cyclades and Dodecanese Islands (E. Mediterranean)

The feeding habits of the three most abundant gurnard species, red gurnard (Aspitrigla cuculus), large scale gurnard (Lepidotrigla cavillone) and rock gurnard (Trigloporus lastoviza) in the eastern Mediterranean (Dodecanese and Cyclades, Greece) are examined. The stomach contents of the gurnard specimens collected in April and September 1996 by bottom trawling were analyzed. The % frequency of occurrence, % number and % weight of prey types in the stomach contents were evaluated. By weight, Mysidacea and Decapoda dominated in the diet of the three species in both seasons, however the Index of Relative Importance, as well as the percentage frequency of occurrence varied. Rock gurnard presented the most diverse diet whereas the diet of large scale and red gurnard were more specialized. High overlap in terms of number was found between rock and large scale gurnard in May. Rock gurnard had the most divers diet in both seasons

Non-parametric Estimation of Geometric Anisotropy from Environmental Sensor Network Measurements

This paper addresses the estimation of geometric anisotropy parameters from scattered data in two dimensional spaces. The parameters involve the orientation angle of the principal anisotropy axes and the anisotropy ratio (i.e., the ratio of the principal correlation lengths). The mathematical background is based on the covariance Hessian identity (CHI) method developed in [3, 1]. CHI links the expectation of the first-order sample derivatives tensor with the Hessian matrix of the covariance function [6]. The paper focuses on the application of CHI to samples that require segmentation into clusters, either due to sampling density variations or due to systematic changes in the process values. A non-parametric isotropy test is also presented. Finally, a composite (real and synthetic) data set is used to investigate the impact of CHI anisotropy estimation on spatial interpolation with ordinary kriging

United we stand: improving sentiment analysis by joining machine learning and rule based methods

In the past, we have succesfully used machine learning approaches for sentiment analysis. In the course of those experiments, we observed that our machine learning method, although able to cope well with figurative language could not always reach a certain decision about the polarity orientation of sentences, yielding erroneous evaluations. We support the conjecture that these cases bearing mild figurativeness could be better handled by a rule-based system. These two systems, acting complementarily, could bridge the gap between machine learning and rule-based approaches. Experimental results using the corpus of the Affective Text Task of SemEval ’07, provide evidence in favor of this direction. 1

Efecto de extractos fenólicos en la formación de ácidos grasos trans durante la fritura.

Olive oil (blend of refined and virgin) and sunflower oil containing added methanol phenolic extracts of dry rosemary and olive vegetable water or the synthetic antioxidant BHA in combination with the extracts, were used in a frying process. Eight frying operations were performed at 180 °C with 24 hr intervals between fryings. During the frying period the trans fatty acids (TFA) by capillary column gas chromatography (CC-GC) were determined. Trans fatty acids of oleic and linoleic were increased with frying time in both the control oil samples. The rosemary additives (extracts) alone and in combination with BHA decreased the level of trans fatty acids (mainly elaidic acid), while the addition of olive vegetable water did not have any effect.Aceite de oliva (mezcla de virgen y refinado) y aceite de girasol con extractos fenólicos de romero seco y aguas de vegetación de aceituna, o con el antioxidante sintético BHA en combinación con los extractos, se usaron en proceso de fritura. Se realizaron 8 operaciones de fritura a 180°C con intervalos de 24 h. Se determinaron los ácidos grasos trans (TFA) por cromatografía de gases en columna capilar (CC-GC). Los ácidos grasos trans de oleico y linoleico aumentaron con el tiempo de fritura en las muestras de aceite control. Los extractos de romero, solos y en combinación con BHA, disminuyeron los niveles de ácidos grasos trans (principalmente ácido elaídico) mientras que la adicción de aguas de vegetación de aceituna no tuvo ningún efecto