Weak lensing study of 16 DAFT/FADA clusters: substructures and filaments

While our current cosmological model places galaxy clusters at the nodes of a filament network (the cosmic web), we still struggle to detect these filaments at high redshifts. We perform a weak lensing study for a sample of 16 massive, medium-high redshift (0.4<z<0.9) galaxy clusters from the DAFT/FADA survey, that are imaged in at least three optical bands with Subaru/Suprime-Cam or CFHT/MegaCam. We estimate the cluster masses using an NFW fit to the shear profile measured in a KSB-like method, adding our contribution to the calibration of the observable-mass relation required for cluster abundance cosmological studies. We compute convergence maps and select structures within, securing their detection with noise re-sampling techniques. Taking advantage of the large field of view of our data, we study cluster environment, adding information from galaxy density maps at the cluster redshift and from X-ray images when available. We find that clusters show a large variety of weak lensing maps at large scales and that they may all be embedded in filamentary structures at megaparsec scale. We classify them in three categories according to the smoothness of their weak lensing contours and to the amount of substructures: relaxed (~7%), past mergers (~21.5%), recent or present mergers (~71.5%). The fraction of clusters undergoing merging events observationally supports the hierarchical scenario of cluster growth, and implies that massive clusters are strongly evolving at the studied redshifts. Finally, we report the detection of unusually elongated structures in CLJ0152, MACSJ0454, MACSJ0717, A851, BMW1226, MACSJ1621, and MS1621.Comment: 25 pages, accepted for publication in A&

The crystal structure of galactitol-1-phosphate 5-dehydrogenase from Escherichia coli K12 provides insights into its anomalous behavior on IMAC processes

AbstractEndogenous galactitol-1-phosphate 5-dehydrogenase (GPDH) (EC 1.1.1.251) from Escherichia coli spontaneously interacts with Ni2+-NTA matrices becoming a potential contaminant for recombinant, target His-tagged proteins. Purified recombinant, untagged GPDH (rGPDH) converted galactitol into tagatose, and d-tagatose-6-phosphate into galactitol-1-phosphate, in a Zn2+- and NAD(H)-dependent manner and readily crystallized what has permitted to solve its crystal structure. In contrast, N-terminally His-tagged GPDH was marginally stable and readily aggregated. The structure of rGPDH revealed metal-binding sites characteristic from the medium-chain dehydrogenase/reductase protein superfamily which may explain its ability to interact with immobilized metals. The structure also provides clues on the harmful effects of the N-terminal His-tag.Structured summary of protein interactionsGPDH and GPDH bind by molecular sieving (View interaction)GPDH and GPDH bind by x-ray crystallography(View interaction)GPDH and GPDH bind by cosedimentation in solution (View interaction

Examining Trust in Consumers as New Food Co-Creators: Does the communicator matter?

Consumers increasingly fulfil the role of co-creators by collaborating with producers in new product development. Communicating that the product has been co-developed with consumers tends to positively influence consumer perceptions. However, research remains limited regarding who should communicate this information, particularly in the case of food products where consumer perceptions largely depend on the trust in the producer and product information. This paper examines the influence of co-creation information communicated by a company vs. by co-creators (i.e. co-creating consumers) on two dimensions of trust in consumers acting as new food co-creators: perceived honesty and perceived competence. Furthermore, it investigates how this effect is moderated by respondents’ familiarity with co-creation as an innovation process. Respondents were presented with the same new food product concept in an online experimental survey with consumers (n=697) divided into three experimental groups. One group served as the control group with no co-creation information provided. The other two groups were informed that the product was the result of a co-creation activity between the company and consumers, using two types of information communicator. In one group, the company communicated the information, whereas in the other group, it was communicated by the co-creators. Our findings suggest that who communicates the co-creation information matters if consumers are not familiar with co-creation. In this case, co-creators are more likely to facilitate general consumer trust in peer consumers as new food co-creators. This study provides valuable insights for food companies wanting to leverage the value of co-creation for innovation by selecting the information communicator depending on the level of co-creation familiarity in the target market

GEODIVULGAR: Geología y Sociedad

Fac. de Ciencias GeológicasFALSEsubmitte

Geodivulgar: Geología y Sociedad 2018

Depto. de Geodinámica, Estratigrafía y PaleontologíaFac. de Ciencias GeológicasFALSEsubmitte

Geodivulgar: Geología y Sociedad

Con el lema “Geología para todos” el proyecto Geodivulgar: Geología y Sociedad apuesta por la divulgación de la Geología a todo tipo de público, incidiendo en la importancia de realizar simultáneamente una acción de integración social entre estudiantes y profesores de centros universitarios, de enseñanza infantil, primaria, de educación especial y un acercamiento con público con diversidad funcional