EXISTING-BIM: INTEGRATED SURVEY PROCEDURES FOR THE MANAGEMENT OF MODERN ARCHITECTURE

Abstract. This paper is aimed at illustrating the operation workflow to create a BIM model of an existing building, by highlighting its process starting from photogrammetric acquisitions and indicating its critical elements as regards data structure and the following modeling. The subject of this study is a reinforced concrete building of the 1960s on six levels. At present, it is undergoing an extensive refurbishment with the purpose of converting its original function, from the US Navy Hospital into offices. Since it was possible to access archive documents concerning the executive design and to carry out even invasive surveys for acquiring specific data about building details, BIM modeling could refer to a significant amount of qualitative and quantitative data. This circumstance characterized the work steps of a BIM modeling which, although referred to an existing building, may also be applied to new constructions. Building technology has implicitly facilitated the identification of the constructive elements and the creation of a list, although the unusual shape of the structure has caused specific problems differently discussed and documented in the text.</p

Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

This paper compares the performance of three novel biodegradable films having different gas and water vapour permeabilities to the performance of a multilayer film made of polyethylene and EVOH and having high barrier properties. As model food C. Pugliese cheese was chosen. The samples were stored for 28 days and, once a week, they were analysed using sensory and instrumental tests. Sensory data showed samples packed in high permeable biodegradable film were different from fresh cut samples after only 7 days of storage, whereas the other biodegradable films having intermediate water vapour permeability allowed the cheese to keep its sensory properties unchanged for 21 days. The only film which maintained the sensory properties of cheese, with except for texture, during all the investigated time, was the high barrier film. The sensory data are confirmed by acceptability scores

Effects of a natural extract from Mangifera indica L, and its active compound, mangiferin, on energy state and lipid peroxidation of red blood cells

Following oxidative stress, modifications of several biologically important macromolecules have been demonstrated. In this study we investigated the effect of a natural extract from Mangifera indica L (Vimang), its main ingredient mangiferin and epigallocatechin gallate (EGCG) on energy metabolism, energy state and malondialdehyde (MDA) production in a red blood cell system. Analysis of NIDA, high energy phosphates and ascorbate was carried out by high performance liquid chromatography (HPLC). Under the experimental conditions, concentrations of NIDA and ATP catabolites were affected in a dose-dependent way by H2O2. Incubation with Vimang (0.1, 1, 10, 50 and 100 mu g/mL), mangiferin (1, 10, 100 mu g/mL) and EGCG (0.01, 0.1, 1, 10 mu M) significantly enhances erythrocyte resistance to H2O2-induced reactive oxygen species production. In particular, we demonstrate the protective activity of these compounds on ATP, GTP and total nucleotides (NT) depletion after H2O2-induced damage and a reduction of NAD and ADP, which both increase because of the energy consumption following H2O2 addition. Energy charge potential, decreased in H2O2-treated erythrocytes, was also restored in a dose-dependent way by these substances. Their protective effects might be related to the strong free radical scavenging ability described for polyphenols. (c) 2006 Elsevier B.V All rights reserved

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty acids (FFA) and development of characteristic taste and flavor of the final product were investigated. Proteolysis and lipolysis were observed in sausages inoculated with proteolytic and lipolytic S. xylosus coupled with L. curvatus, while the sausage started with only S. xylosus without lactobacilli was identical to the non-inoculated control, indicating that the proteolysis could be due to both microbial activity and endogenous proteases activated by the decrease in pH. The statistical analysis applied to the instrumental and sensory data showed that there was an effect of the starter used on the characteristics of the sausage obtained. In particular, the control samples showed very close features different from the sausages obtained by adding starter cultures. Finally, analyzing the sensory parameters the sausages ripened without starter addition and those started without the L. curvatus AVL3 showed similar features indicating an influence of the presence of the lactobacilli on the final organoleptic quality of the sausages. An appropriate choice of a combination of strains in a starter formulation is fundamental to obtain products of the expected quality

Vibrational origin of the fast relaxation processes in molecular glass-formers

We study the interaction of the relaxation processes with the density fluctuations by molecular dynamics simulation of a flexible molecule model for o-terphenyl (oTP) in the liquid and supercooled phases. We find evidence, besides the structural relaxation, of a secondary vibrational relaxation whose characteristic time, few ps, is slightly temperature dependent. This i) confirms the result by Monaco et al. [Phys. Rev, E 62, 7595 (2000)] of the vibrational nature of the fast relaxation observed in Brillouin Light Scattering (BLS) experiments in oTP; and ii) poses a caveat on the interpretation of the BLS spectra of molecular systems in terms of a purely center of mass dynamics.Comment: RevTeX, 5 pages, 4 eps figure

Assessment of fit on ten screw-retained frameworksrealized through digital full-arch implant impression

Background: Discordant opinions have emerged among clinicians and researchers regard-ing a digital impression for full-arch implant-supported fixed dental prostheses (FDPs). The purpose of this study was to assess the fit of screw-retained milled frameworks on six implants realized from digital impressions through the Sheffield test. Methods: One patient received a maxillary full-arch implant-supported FDP. Six months after the surgical procedure, ten intraoral full-arch digital impressions were performed to mill ten frameworks. To clinically assess the fit, the Sheffield test was applied for all frameworks. The gaps among the frameworks and the implant analogs were measured using a microscope on the master model realized with a traditional impression. The Wilcoxon sum-rank test was used to compare the misfit value among the different implant positions. Results: The Sheffield test did not show gaps in the framework–implant interfaces when the screw was completely tightened on the more distal implant for all the milled frameworks. The mean misfit value calculated after microscope examination was 38 ± 5 µm. Differences that were statistically significant emerged when the misfit values of central positions were compared with other values. Conclusions: The use of full-arch implant digital impressions represents a viable alternative to traditional impressions for the fabrication of implant-supported FDPs