Cluster-scaling, chaotic order and coherence in DNA

Different numerical mappings of the DNA sequences have been studied using a new cluster-scaling method and the well known spectral methods. It is shown, in particular, that the nucleotide sequences in DNA molecules have robust cluster-scaling properties. These properties are relevant to both types of nucleotide pair-bases interactions: hydrogen bonds and stacking interactions. It is shown that taking into account the cluster-scaling properties can help to improve heterogeneous models of the DNA dynamics. It is also shown that a chaotic (deterministic) order, rather than a stochastic randomness, controls the energy minima positions of the stacking interactions in the DNA sequences on large scales. The chaotic order results in a large-scale chaotic coherence between the two complimentary DNA-duplex's sequences. A competition between this broad-band chaotic coherence and the resonance coherence produced by genetic code has been briefly discussed. The Arabidopsis plant genome (which is a model plant for genome analysis) and two human genes: BRCA2 and NRXN1, have been considered as examples.Comment: extended. arXiv admin note: substantial text overlap with arXiv:1008.135

The Necessity for a Time Local Dimension in Systems with Time Varying Attractors

We show that a simple non-linear system of ordinary differential equations may possess a time varying attractor dimension. This indicates that it is infeasible to characterize EEG and MEG time series with a single time global dimension. We suggest another measure for the description of non-stationary attractors.Comment: 13 Postscript pages, 12 Postscript figures (figures 3b and 4 by request from Y. Ashkenazy: [email protected]

Power-Law Scaling in the Brain Surface Electric Potential

Recent studies have identified broadband phenomena in the electric potentials produced by the brain. We report the finding of power-law scaling in these signals using subdural electrocorticographic recordings from the surface of human cortex. The power spectral density (PSD) of the electric potential has the power-law form from 80 to 500 Hz. This scaling index, , is conserved across subjects, area in the cortex, and local neural activity levels. The shape of the PSD does not change with increases in local cortical activity, but the amplitude, , increases. We observe a “knee” in the spectra at , implying the existence of a characteristic time scale . Below , we explore two-power-law forms of the PSD, and demonstrate that there are activity-related fluctuations in the amplitude of a power-law process lying beneath the rhythms. Finally, we illustrate through simulation how, small-scale, simplified neuronal models could lead to these power-law observations. This suggests a new paradigm of non-oscillatory “asynchronous,” scale-free, changes in cortical potentials, corresponding to changes in mean population-averaged firing rate, to complement the prevalent “synchronous” rhythm-based paradigm

Noise Amplification in Human Tumor Suppression following Gamma Irradiation

The influence of noise on oscillatory motion is a subject of permanent interest, both for fundamental and practical reasons. Cells respond properly to external stimuli by using noisy systems. We have clarified the effect of intrinsic noise on the dynamics in the human cancer cells following gamma irradiation. It is shown that the large amplification and increasing mutual information with delay are due to coherence resonance. Furthermore, frequency domain analysis is used to study the mechanisms

Influence of different blanching methods on physico-chemical properties of green beans

Cilj ovoga rada bio je odrediti utjecaj konvencionalnih i novih postupaka blanširanja na fizikalno- kemijska svojstva zelenih mahuna. Blanširanje mikrovalovima i i ultrazvučno blanširanje mahuna provedeno je kao alternativa konvencionalnim postupcima blanširanja (blanširanje u vrućoj vodi i blanširanje vodenom parom). Promjene nakon blanširanja praćene su određivanjem kemijskih (udio vitamina C, udio pigmenta klorofila a i b, udio karotenoida, udio pepela i suhe tvari) i fizikalnih svojstava (boja i tekstura). Svi parametri određeni su neposredno nakon blanširanja te nakon mjesec dana skladištenja pri -18C i kuhanja. Rezultati istraživanja su pokazali da se bolje očuva nutritivna vrijednost te boja i tekstura mahuna nakon primjene mikrovalnog i ultrazvučnog blanširanja.The aim of this study was to determine the influence of conventional and new blanching methods on the physico-chemical properties of green beans. Microwave blanching and ultrasound blanching of green beans were carried out as an alternative to conventional methods of blanching (blanching in hot water and steam blanching). Chemical (content of vitamin C, content of chlorophyll a and b pigment, content of carotenoids, ash and solid matter) and physical properties (colour and texture) were determined immediately after blanching and after a month of storage at -18 °C and cooking. Microwave and ultrasound blanching of green beans result in better nutrient retention and product quality with respect to physical properties (colour, texture)

Impact maceration on fermentation aroma of wine Pošip

Aroma vina podrazumijeva impresiju okusnih i mirisnih komponenti vina i jedan je od najvažnijih parametara koji definira kvalitetu vina. Rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom alkoholne fermentacije i dozrijevanja vina. Najveća koncentracija hlapivih spojeva nastaje tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca, pri čemu dolazi do sinteze viših alkohola, estera, hlapivih masnih kiselina i aldehida. Na koncentraciju spojeva arome osim agrotehničkih uvjeta utječu i primjenjeni enološki postupci te uvjeti skladištenja vina. Hladna maceracija se koristi u vinarstvu s ciljem poboljšavanja boje i arome vina. Cilj rada je bio utvrditi utjecaj hladne maceracije na aromu vina Pošip. Uzorci vina Pošip analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 13 različitih spojeva, a fermentacijskoj aromi analiziranih uzoraka najviše doprinose acetatni esteri: izoamil, heksil, feniletil acetat, nastali radom kvasca za vrijeme alkoholne fermentacije su nosioci voćno– cvijetne arome mladih vina. Ukupnoj fermentacijskoj aromi vina također doprinose i monoterpenski alkoholi linalol i α- terpineol.The wine aroma implies an impression of flavor and aroma components of wine and it is one of the most important parameters defining the quality of the wine. It is the result of combination of many volatile compounds derived from grapes or formed during alcoholic fermentation and maturation of wines. The highest amount of the volatile compounds is produced during alcoholic fermentation by the yeast metabolism, whereby the synthesis of higher alcohols, esters, volatile fatty acids and aldehydes is occurring. Agro-technical conditions, applied oenological procedures and storage conditions of wine affect on the concentration of aromatic compounds. Cold maceration is used in winemaking to improve wine color and flavor. The aim of the study was to determine the effect of cold maceration on wine Pošip. Pošip wine samples were analyzed by gas chromatography with mass spectrometry and microekstraction on solid phase (SPME-GC / MS). 13 different compounds were identified. The major contributors to the fermentation aroma of the analyzed samples are acetate esters: iso-amyl, hexyl, phenylethyl acetate, which contribute to the fruity- floral aromas of wines. Monoterpene alcohols linalol and α- terpineol also contribute to the total fermentation aroma of wine

Impact maceration on fermentation aroma of wine Pošip

Aroma vina podrazumijeva impresiju okusnih i mirisnih komponenti vina i jedan je od najvažnijih parametara koji definira kvalitetu vina. Rezultat je kombinacije brojnih hlapivih spojeva koji potječu iz grožđa ili nastaju tijekom alkoholne fermentacije i dozrijevanja vina. Najveća koncentracija hlapivih spojeva nastaje tijekom alkoholne fermentacije djelovanjem metabolizma kvasaca, pri čemu dolazi do sinteze viših alkohola, estera, hlapivih masnih kiselina i aldehida. Na koncentraciju spojeva arome osim agrotehničkih uvjeta utječu i primjenjeni enološki postupci te uvjeti skladištenja vina. Hladna maceracija se koristi u vinarstvu s ciljem poboljšavanja boje i arome vina. Cilj rada je bio utvrditi utjecaj hladne maceracije na aromu vina Pošip. Uzorci vina Pošip analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 13 različitih spojeva, a fermentacijskoj aromi analiziranih uzoraka najviše doprinose acetatni esteri: izoamil, heksil, feniletil acetat, nastali radom kvasca za vrijeme alkoholne fermentacije su nosioci voćno– cvijetne arome mladih vina. Ukupnoj fermentacijskoj aromi vina također doprinose i monoterpenski alkoholi linalol i α- terpineol.The wine aroma implies an impression of flavor and aroma components of wine and it is one of the most important parameters defining the quality of the wine. It is the result of combination of many volatile compounds derived from grapes or formed during alcoholic fermentation and maturation of wines. The highest amount of the volatile compounds is produced during alcoholic fermentation by the yeast metabolism, whereby the synthesis of higher alcohols, esters, volatile fatty acids and aldehydes is occurring. Agro-technical conditions, applied oenological procedures and storage conditions of wine affect on the concentration of aromatic compounds. Cold maceration is used in winemaking to improve wine color and flavor. The aim of the study was to determine the effect of cold maceration on wine Pošip. Pošip wine samples were analyzed by gas chromatography with mass spectrometry and microekstraction on solid phase (SPME-GC / MS). 13 different compounds were identified. The major contributors to the fermentation aroma of the analyzed samples are acetate esters: iso-amyl, hexyl, phenylethyl acetate, which contribute to the fruity- floral aromas of wines. Monoterpene alcohols linalol and α- terpineol also contribute to the total fermentation aroma of wine