Detecting Simultaneous Integer Relations for Several Real Vectors

An algorithm which either finds an nonzero integer vector ${\mathbf m}$ for given $t$ real $n$-dimensional vectors ${\mathbf x}_1,...,{\mathbf x}_t$ such that ${\mathbf x}_i^T{\mathbf m}=0$ or proves that no such integer vector with norm less than a given bound exists is presented in this paper. The cost of the algorithm is at most ${\mathcal O}(n^4 + n^3 \log \lambda(X))$ exact arithmetic operations in dimension $n$ and the least Euclidean norm $\lambda(X)$ of such integer vectors. It matches the best complexity upper bound known for this problem. Experimental data show that the algorithm is better than an already existing algorithm in the literature. In application, the algorithm is used to get a complete method for finding the minimal polynomial of an unknown complex algebraic number from its approximation, which runs even faster than the corresponding \emph{Maple} built-in function.Comment: 10 page

Vibration frequencies extraction of the Forth Road Bridge using high sampling GPS data

This paper proposes a scheme for vibration frequencies extraction of the Forth Road Bridge in Scotland from high sampling GPS data. The interaction between the dynamic response and the ambient loadings is carefully analysed. A bilinear Chebyshev high-pass filter is designed to isolate the quasistatic movements, the FFT algorithm and peak-picking approach are applied to extract the vibration frequencies, and a GPS data accumulation counter is suggested for real-time monitoring applications. To understand the change in the structural characteristics under different loadings, the deformation results from three different loading conditions are presented, that is, the ambient circulation loading, the strong wind under abrupt wind speed change, and the specific trial with two 40 t lorries passing the bridge. The results show that GPS not only can capture absolute 3D deflections reliably, but also can be used to extract the frequency response accurately. It is evident that the frequencies detected using the filtered deflection time series in different direction show quite different characteristics, and more stable results can be obtained from the height displacement time series. The frequency responses of 0.105 and 0.269Hz extracted from the lateral displacement time series correlate well with the data using height displacement time series

Post-thrombolysis hemorrhage in a patient with hypothyroidism and acute ischemic stroke: Case report

Thrombolytic treatment with intravenous recombinant tissue plasminogen activator (rtPA) is an effective treatment for acute ischemic stroke. However, its effectiveness and risks in patients with hypothyroidism have not been reported. Here, we report the case of hemorrhagic transformation after intravenous rtPA thrombolysis treatment in a patient with acute ischemic stroke and hypothyroidism. An apparent edema formed around the hematoma and progressively worsened. He also developed lung infection, electrolyte imbalance, and abnormal liver and kidney functions, and eventually died within 1 month of symptom onset. Thus, our observations suggest that caution should be exercised for the administration of intravenous rtPA thrombolysis to patients with hypothyroidism

Razvoj proteolitičkih komponenata okusa tradicionalnoga kineskog predjela dobivenog fermentacijom soje (douchiba)

Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to understand the changes in tasty components of douchiba during five consecutive stages of its manufacture: steamed soybean (SS), 5-day incubated douchi qu (DQ), 6-month fermented douchi (DC), semi-finished douchiba (sm-DCB), and 6-month ripened douchiba as a finished product (DCB). Results indicated that the ratio of potentially taste-active oligopeptides (500–1000 Da) accounted for 13.98 and 2.54 % of low-molecular mass peptide fractions and hydrophobic bitter peptide fractions at DCB stage, respectively. The evolution patterns of total free amino acids (TFAA) increased significantly (p<0.05) from SS to DCB by about 11 times and amounted to 20.14 % of crude protein. At the end of the ripening period (6 months), Arg, Glu, Phe, Leu, and Lys were the most abundant FAA, adding up to 64.37 % of TFAA. The most abundant tasty FAA class was bitter FAA, about 8-and 3-fold higher than the content of sweet and monosodium glutamate (MSG)-like FAA, respectively. The final values of all bitter and MSG-like FAA at DCB stage were significantly higher than their respective thresholds. However, the final characteristic taste of douchiba was predominated by saltiness, followed by moderate umami taste and slight bitterness, possibly as a result of the balance and interaction among different tasty components.Douchiba, tradicionalno kinesko predjelo dobiveno fermentacijom soje, u velikim se količinama proizvodi i koristi u provinciji Guizhou u jugozapadnom dijelu Kine. U ovom radu istražene su peptidne frakcije male molekularne mase, hidrofobne frakcije peptida koje pridonose gorčini proizvoda i profili slobodnih aminokiselina (free amino acid – FAA) za bolje razumijevanje uzroka promjene okusa tijekom 5 uzastopnih faza proizvodnje: parenog zrna soje (steamed soybean – SS), proizvoda dobivenog nakon 5 dana inkubacije (douchi qu – DQ), proizvoda dobivenog fermentacijom tijekom 6 mjeseci (DC), poluproizvedene douchibe (sm-DCB) i gotovog proizvoda dobivenog nakon 6 mjeseci zrenja (DCB). Rezultati pokazuju da je omjer potencijalno aktivnih oligopeptida (500-1000 Da) i frakcije peptida male molekularne mase te hidrofobnih peptida koji daju gorčinu proizvodu DCB iznosio 13,98 i 2,54 %. Razvojni uzorak ukupnih slobodnih aminokiselina (total free amino acids – TFAA) značajno se povećao (p<0,05) proizvodnjom DCB iz SS (otprilike 11 puta) i iznosio je 20,14 % sirovih proteina. Pri kraju zrenja (nakon 6 mjeseci) bilo je najviše slobodnih aminokiselina Arg, Glu, Phe, Leu i Lys, i to od 64,37 % TFAA. Od komponenata okusa najviše je bilo FAA koje daju gorčinu proizvodu, 8 puta više nego slatkastih te 3 puta više od FAA sličnih mononatrijevu glutamatu (monosodium glutamate – MSG). Konačne vrijednosti svih gorkastih FAA i onih sličnima MSG u proizvodu DCB bile su kudikamo veće od njihovih minimuma. Međutim, gotovi proizvod imao je karakterističan slankast, zatim blago pikantan te naposljetku gorkast okus, vjerojatno zbog interakcije različitih komponenata okusa