Wireless Connectivity of a Ground-and-Air Sensor Network

This paper shows that, when considering outdoor scenarios and wireless communications using the IEEE 802.11 protocol with dipole antennas, the ground reflection is a significant propagation mechanism. This way, the Two-Ray model for this environment allows predicting, with some accuracy, the received signal power. This study is relevant for the application in the communication between overflying Unmanned Aerial Vehicles (UAVs) and ground sensors. In the proposed Wireless Sensor Network (WSN) scenario, the UAVs must receive information from the environment, which is collected by sensors positioned on the ground, and need to maintain connectivity between them and the base station, in order to maintain the quality of service, while moving through the environment.Comment: 8 pages, 11 figure

Basic Atomic Physics

Contains reports on five research projects.National Science Foundation Grant PHY 96-024740National Science Foundation Grant PHY 92-21489U.S. Navy - Office of Naval Research Contract N00014-96-1-0484Joint Services Electronics Program Grant DAAHO4-95-1-0038National Science Foundation Grant PHY95-14795U.S. Army Research Office Contract DAAHO4-94-G-0170U.S. Army Research Office Contract DAAG55-97-1-0236U.S. Army Research Office Contract DAAH04-95-1-0533U.S. Navy - Office of Naval Research Contract N00014-96-1-0432National Science Foundation Contract PHY92-22768David and Lucile Packard Foundation Grant 96-5158National Science Foundation Grant PHY 95-01984U.S. Army Research OfficeU.S. Navy - Office of Naval Research Contract N00014-96-1-0485AASERT N00014-94-1-080

LLSR-An R package for data analysis of aqueous two-phase systems

In this article we present LLSR, an R package for the characterization of aqueous two-phase systems (ATPS). The scope of existing mathematical descriptions is ported to R and expanded with the implementation of a database of phase diagram parameters. The package applies nonlinear regression analysis to calculate the fitting parameters of well-known empirical equations-such as the ones described by Merchuk and Murugesan-using data obtained from articles published in high quality journals. The database is based on empirical data obtained from published manuscripts and provides a software package with the potential to reduce experimental effort and save resources throughout the development of an ATPS-based process or product. The package requires only minimal knowledge of R and can be installed directly from its console, and the results are easily exported for subsequent analyses. Detailed examples of usage and descriptions of the package capabilities, including built-in database search functions, are demonstrated by characterizing a poly(ethylene glycol) 2000/ammonium sulfate ATPS, the data of which is provided with the package. Additional online resources for the package are also described, including the procedure to allow users to contribute to LLSR in order to expand its database and capabilities641148154826FAPESP – Fundação de Amparo à Pesquisa Do Estado De São Paulo2011/20733-7; 2013/11395-

Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production.

6As reported in the European Community regulation, grappa is a spirit beverage made in Italy from marc that has been steam distilled or distilled after the addition of water. Grape marc from red grapes has already undergone alcoholic fermentation with the must and can be distilled immediately. Grape marc from white grapes does not contain ethanol but contains sugars that are fermented by spontaneous anaerobic fermentation during a storage period. The characteristic aroma of grappa consists of a large number of volatile compounds, which arise from various sources, the most important of which is yeast. Very few studies have been undertaken to characterize the natural populations of yeast during the fermentation of grape marc. The goal of this study was to understand how different pHs, temperatures and yeast starter cultures affect the growth and dynamics of yeast species involved in pomace fermentation, which could be the basis for improving the final quality of grappa production. We found that a temperature of 15_C has the greatest effect on improving the quality of the product. Unfortunately, due to the solid state of the grape marc and the impossibility of its mixing, it appears that acidification and the addition of yeast starter cultures during the silage period are not effective.reservedmixedIACUMIN L; MANZANO M; CECCHINI F; ORLIC S; ZIRONI R; COMI GIacumin, Lucilla; Manzano, Marisa; Cecchini, F; Orlic, S; Zironi, Roberto; Comi, Giusepp