Primjena sjemenki sikavice (Silybum marianum L.), fermentiranih na čvrstom supstratu, u proizvodnji bijelog kruha veće hranjive vrijednosti

In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS). Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE) per 100 g, respectively) was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively), compared to the unfermented seeds (805 mg of RE per 100 g). The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions. This study revealed that fermented Silybum marianum L. seeds are a suitable additive for natural flavouring of baked goods.U ovom su radu za fermentaciju sjemenki sikavice (Silybum marianum L.) na čvrstom supstratu upotrijebljene bakterije mliječno-kiselog vrenja, rodova Lactobacillus i Pediococcus, izolirane iz litavskog kiselog tijesta od raženog brašna. Ispitan je utjecaj fermentacije na okus sjemenki sikavice. Plinskom kromatografijom i masenom spektrometrijom analizirani su hlapljivi sastojci fermentiranih i nefermentiranih sjemenki. U fermentiranim je sjemenkama pronađena znatno veća količina viših alkohola od one u nefermentiranim. Udjeli ukupnih fenola i flavonoida te sposobnost uklanjanja radikala DPPH fermentiranih i nefermentiranih sjemenki utvrđeni su spektrofotometrijski, a dobiveni su rezultati potvrdili da su sjemenke sikavice bogate biološki aktivnim spojevima. Najveći je udjel (izražen kao ekvivalent rutina) fenola (4596 mg u 100 g) i flavonoida (1346 mg u 100 g) pronađen u sjemenkama fermentiranim s pomoću soja Pediococcus acidilactici KTU05-7 na čvrstom supstratu. Sjemenke fermentirane s pomoću sojeva P. acidilactici KTU05-7 i Pediococcus pentosaceus KTU05-9 imale su veću antioksidativnu aktivnost (1263 odnosno 1041 mg u 100 g), u usporedbi s nefermentiranim sjemenkama (808 mg u 100 g). Kvarenje je kruha najviše usporeno dodatkom sjemenki sikavice fermentiranih s pomoću soja P. acidilactici KTU05-7. Sastojci su arome, ekstrahirani iz fermentiranih sjemenki pomoću superkritičnog ugljikovog dioksida, imali najveću antimikrobnu aktivnost. Ultrazvučnim tretiranjem sjemenki prije fermentacije smanjen je ukupan broj mikroorganizama u sirovini. Mikrobiološki su testovi pokazali da je najveća antimikrobna aktivnost sjemenki postignuta fermentacijom na čvrstom supstratu. Ovo je istraživanje pokazalo da se fermentirane sjemenke sikavice mogu dodati pekarskim proizvodima za poboljšanje njihova okusa

Developing CMS software documentation system

CMSSW (CMS SoftWare) is the overall collection of software and services needed by the simulation, calibration and alignment, and reconstruction modules that process data so that physicists can perform their analyses. It is a long term project, with a large amount of source code. In large scale and complex projects is important to have as up-to-date and automated software documentation as possible. The core of the documentation should be version-based and available online with the source code. CMS uses Doxygen and Twiki as the main tools to provide automated and non-automated documentation. Both of them are heavily cross-linked to prevent duplication of information. Doxygen is used to generate functional documentation and dependency graphs from the source code. Twiki is divided into two parts: WorkBook and Software Guide. WorkBook contains tutorial-type instructions on accessing computing resources and using the software to perform analysis within the CMS collaboration and Software Guide gives further details. This note describes the design principles, the basic functionality and the technical implementations of the CMSSW documentation

Development of a Low-Frequency Piezoelectric Ultrasonic Transducer for Biological Tissue Sonication

The safety of ultrasound exposure is very important for a patient’s well-being. High-frequency (1–10 MHz) ultrasound waves are highly absorbed by biological tissue and have limited therapeutic effects on internal organs. This article presents the results of the development and application of a low-frequency (20–100 kHz) ultrasonic transducer for sonication of biological tissues. Using the methodology of digital twins, consisting of virtual and physical twins, an ultrasonic transducer has been developed that emits a focused ultrasound signal that penetrates into deeper biological tissues. For this purpose, the ring-shaped end surface of this transducer is excited not only by the main longitudinal vibrational mode, which is typical of the flat end surface transducers used to date, but also by higher mode radial vibrations. The virtual twin simulation shows that the acoustic signal emitted by the ring-shaped transducer, which is excited by a higher vibrational mode, is concentrated into a narrower and more precise acoustic wave that penetrates deeper into the biological tissue and affects only the part of the body to be treated, but not the whole body

Low-frequency ultrasound for pulmonary hypertension therapy

Abstract Background Currently, there are no reliable clinical tools that allow non-invasive therapeutic support for patients with pulmonary arterial hypertension. This study aims to propose a low-frequency ultrasound device for pulmonary hypertension therapy and to demonstrate its potential. Methods A novel low-frequency ultrasound transducer has been developed. Due to its structural properties, it is excited by higher vibrational modes, which generate a signal capable of deeply penetrating biological tissues. A methodology for the artificial induction of pulmonary hypertension in sheep and for the assessment of lung physiological parameters such as blood oxygen concentration, pulse rate, and pulmonary blood pressure has been proposed. Results The results showed that exposure of the lungs to low-frequency ultrasound changed physiological parameters such as blood oxygen concentration, pulse rate and blood pressure. These parameters are most closely related to indicators of pulmonary hypertension (PH). The ultrasound exposure increased blood oxygen concentration over a 7-min period, while pulse rate and pulmonary blood pressure decreased over the same period. In anaesthetised sheep exposed to low-frequency ultrasound, a 10% increase in SpO2, a 10% decrease in pulse rate and an approximate 13% decrease in blood pressure were observed within 7 min. Conclusions The research findings demonstrate the therapeutic efficiency of low-frequency ultrasound on hypertensive lungs, while also revealing insights into the physiological aspects of gas exchange within the pulmonary system

Solid-State Fermentation of Silybum marianum L. Seeds Used as Additive to Increase the Nutritional Value of Wheat Bread

In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS). Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE) per 100 g, respectively) was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively), compared to the unfermented seeds (805 mg of RE per 100 g). The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions. This study revealed that fermented Silybum marianum L. seeds are a suitable additive for natural flavouring of baked goods

The Web Based Monitoring project at the CMS experiment

The Compact Muon Solenoid is a large a complex general purpose experiment at the CERN Large Hadron Collider (LHC), built and maintained by many collaborators from around the world. Efficient operation of the detector requires widespread and timely access to a broad range of monitoring and status information. To the end the Web Based Monitoring (WBM) system was developed to present data to users located anywhere from many underlying heterogeneous sources, from real time messaging systems to relational databases. This system provides the power to combine and correlate data in both graphical and tabular formats of interest to the experimenters, including data such as beam conditions, luminosity, trigger rates, detector conditions, and many others, allowing for flexibility on the user’s side. This paper describes the WBM system architecture and describes how the system has been used from the beginning of data taking until now (Run1 and Run 2).The Compact Muon Solenoid is a large a complex general purpose experiment at the CERN Large Hadron Collider (LHC), built and maintained by many collaborators from around the world. Efficient operation of the detector requires widespread and timely access to a broad range of monitoring and status information. To that end the Web Based Monitoring (WBM) system was developed to present data to users located anywhere from many underlying heterogeneous sources, from real time messaging systems to relational databases. This system provides the power to combine and correlate data in both graphical and tabular formats of interest to the experimenters, including data such as beam conditions, luminosity, trigger rates, detector conditions, and many others, allowing for flexibility on the user’s side. This paper describes the WBM system architecture and describes how the system has been used from the beginning of data taking until now (Run1 and Run 2)

Operational experience with the new CMS DAQ-Expert

The data acquisition (DAQ) system of the Compact Muon Solenoid (CMS) at CERN reads out the detector at the level-1 trigger accept rate of 100 kHz, assembles events with a bandwidth of 200 GB/s, provides these events to the high level-trigger running on a farm of about 30k cores and records the accepted events. Comprising custom-built and cutting edge commercial hardware and several 1000 instances of software applications, the DAQ system is complex in itself and failures cannot be completely excluded. Moreover, problems in the readout of the detectors,in the first level trigger system or in the high level trigger may provoke anomalous behaviour of the DAQ systemwhich sometimes cannot easily be differentiated from a problem in the DAQ system itself. In order to achieve high data taking efficiency with operators from the entire collaboration and without relying too heavily on the on-call experts, an expert system, the DAQ-Expert, has been developed that can pinpoint the source of most failures and give advice to the shift crew on how to recover in the quickest way. The DAQ-Expert constantly analyzes monitoring data from the DAQ system and the high level trigger by making use of logic modules written in Java that encapsulate the expert knowledge about potential operational problems. The results of the reasoning are presented to the operator in a web-based dashboard, may trigger sound alerts in the control room and are archived for post-mortem analysis - presented in a web-based timeline browser. We present the design of the DAQ-Expert and report on the operational experience since 2017, when it was first put into production