55 research outputs found

    Exceptional quantum subgroups for the rank two Lie algebras B2 and G2

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    Exceptional modular invariants for the Lie algebras B2 (at levels 2,3,7,12) and G2 (at levels 3,4) can be obtained from conformal embeddings. We determine the associated alge bras of quantum symmetries and discover or recover, as a by-product, the graphs describing exceptional quantum subgroups of type B2 or G2 which encode their module structure over the associated fusion category. Global dimensions are given.Comment: 33 pages, 27 color figure

    Modeling and Nonlinear Control of Electric Power Stage in Hybrid Electric Vehicle

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    Chemical Composition and Antioxidant Activity of seeds oils and fruit juice of Opuntia Ficus Indica and Opuntia Dillenii from Morocco

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    peer reviewedThis study provides basic information on the mineral composition of the seeds and antioxidant activity in seeds oils and fruit juices of cactus belonging to two species Opuntia ficus indica and Opuntia dillenii, from Morocco (Oujda), in order to evaluate the nutritional value of the Opuntia extracts. Minerals determined from dry seeds of Opuntia ficus indica and Opuntia dillenii were: calcium 480.93 and 408.28; phosphorus 1417.59 and 970.15; potassium 304.51 and 201.96; magnesium: 316.59 and 240.30; sodium: 48.33 and 18.18; zinc: 70.77 and 78.26 mg/100g respectively. The main fatty acids of Opuntia ficus indica and Opuntia dillenii seed oil were respectively: linoleic acid: 58.79 and 79.83%, Palmitic acid: 11.18 and 13.52%. The antioxidant activity of Opuntia ficus indica and Opuntia dillenii seed oils and fruit juices were assessed by means of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay and ascorbic acid test. The results showed that the antioxidant activities of Opuntia ficus indica and Opuntia dillenii seed oil (IC50 = 19.79 ± 0.023 and 27.21 ± 0.075 μL/mL) are higher than that of the reference ascorbic acid (IC50 = 16.56 ± 0.019 μg/mL). However, the Opuntia dillenii juice presents antioxidant activity more important than this of Opuntia seed oil and ascorbic acid. It possessed strong antioxidant activity (IC50 = 8.18 μL/mL). The antioxidant activity of the seed oil and juice were also found to be concentration-dependent

    Lack of association between polymorphisms of the IL18R1 and IL18RAP genes and cardiovascular risk: the MORGAM Project

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    <p>Abstract</p> <p>Background</p> <p>Interleukin-18 is a pro-inflammatory cytokine suspected to be associated with atherosclerosis and its complications. We had previously shown that one single nucleotide polymorphism (SNP) of the <it>IL18 </it>gene was associated with cardiovascular disease (CVD) through an interaction with smoking. As a further step for elucidating the contribution of the IL-18 pathway to the etiology of CVD, we here investigated the association between the genetic variability of two IL-18 receptor genes, <it>IL18R1 </it>and <it>IL18RAP</it>, with the risk of developing CVD.</p> <p>Methods</p> <p>Eleven tagging SNPs, 5 in <it>IL18R1 </it>and 6 in <it>IL18RAP</it>, characterizing the haplotypic variability of the corresponding genes; were genotyped in 5 European prospective CVD cohorts including 1416 cases and 1772 non-cases, as part of the MORGAM project. Both single-locus and haplotypes analyses were carried out to investigate the association of these SNPs with CVD.</p> <p>Results</p> <p>We did not find any significant differences in allele, genotype and haplotype frequencies between cases and non-cases for either of the two genes. Moreover, the search for interactions between SNPs located in different genes, including 5 <it>IL18 </it>SNPs previously studied in the MORGAM project, and between SNPs and environmental factors remained unfruitful.</p> <p>Conclusion</p> <p>Our analysis suggests that the variability of <it>IL18R1 </it>and <it>IL18RAP </it>genes are unlikely to contribute to modulate the risk of CVD.</p

    Photoreduction of Ag<sup>+</sup> by diethylaniline in colloidal zeolite nanocrystals

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    The photoinduced formation and the subsequent early nucleation steps of silver atoms (Ag0) in nanosized zeolite Beta crystals stabilized in aqueous colloidal suspensions are studied by steady-state UV-Vis and Raman spectroscopy, and by transient absorption spectroscopy. The reduction of extra-framework silver cations is initiated by photoinduced electron transfer using organic electron donors such as N,N-diethylaniline or triphenylamine. The Ag0 species are formed in less than 100 ns and are found to be stable for more than one microsecond before beginning to aggregate, leading first to Ag2+ species in ∼1.1 μs. The data suggest that the reduction of extra-framework Ag+ arises only if the electron donor species is adsorbed on the zeolite particle surface or within the channels

    Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue

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    10.1016/j.msec.2014.09.030A combined approach based on a multisensor system to get additional chemical information from liquid samples through the analysis of the solution and its headspace is illustrated and commented. In the present work, innovative analytical techniques, such as a hybrid e-nose and a voltammetric e-tongue were elaborated to differentiate between different pasteurized milk brands and for the exact recognition of their storage days through the data fusion technique of the combined system. The Principal Component Analysis (PCA) has shown an acceptable discrimination of the pasteurized milk brands on the first day of storage, when the two instruments were used independently. Contrariwise, PCA indicated that no clear storage day's discrimination can be drawn when the two instruments are applied separately. Mid-level of abstraction data fusion approach has demonstrated that results obtained by the data fusion approach outperformed the classification results of the e-nose and e-tongue taken individually. Furthermore, the Support Vector Machine (SVM) supervised method was applied to the new subset and confirmed that all storage days were correctly identified. This study can be generalized to several beverage and food products where their quality is based on the perception of odor and flavor
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