Development and evaluation of land use regression models for black carbon based on bicycle and pedestrian measurements in the urban environment

Land use regression (LUR) modelling is increasingly used in epidemiological studies to predict air pollution exposure. The use of stationary measurements at a limited number of locations to build a LUR model, however, can lead to an overestimation of its predictive abilities. We use opportunistic mobile monitoring to gather data at a high spatial resolution to build LUR models to predict annual average concentrations of black carbon (BC). The models explain a significant part of the variance in BC concentrations. However, the overall predictive performance remains low, due to input uncertainty and lack of predictive variables that can properly capture the complex characteristics of local concentrations. We stress the importance of using an appropriate cross-validation scheme to estimate the predictive performance of the model. By using independent data for the validation and excluding those data also during variable selection in the model building procedure, overly optimistic performance estimates are avoided. (C) 2017 Elsevier Ltd. All rights reserved

Development of a land use regression model for black carbon using mobile monitoring data and its application to pollution-avoiding routing

Black carbon is often used as an indicator for combustion-related air pollution. In urban environments, on-road black carbon concentrations have a large spatial variability, suggesting that the personal exposure of a cyclist to black carbon can heavily depend on the route that is chosen to reach a destination. In this paper, we describe the development of a cyclist routing procedure that minimizes personal exposure to black carbon. Firstly, a land use regression model for predicting black carbon concentrations in an urban environment is developed using mobile monitoring data, collected by cyclists. The optimal model is selected and validated using a spatially stratified cross-validation scheme. The resulting model is integrated in a dedicated routing procedure that minimizes personal exposure to black carbon during cycling. The best model obtains a coefficient of multiple correlation of R = 0.520. Simulations with the black carbon exposure minimizing routing procedure indicate that the inhaled amount of black carbon is reduced by 1.58% on average as compared to the shortest-path route, with extreme cases where a reduction of up to 13.35% is obtained. Moreover, we observed that the average exposure to black carbon and the exposure to local peak concentrations on a route are competing objectives, and propose a parametrized cost function for the routing problem that allows for a gradual transition from routes that minimize average exposure to routes that minimize peak exposure

Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice

Emoji have been proposed as a way to get additional insights in how consumers perceive food products. Recent works have indicated that emoji are able to provide distinctive emotional associations with food products, regardless of whether one is using the check-all-that-apply (CATA) or the rate-all-that-apply (RATA) scaling approach. Typically, in examining emotional associations one can work with either a general list which can be used with all food products or a product-specific emotion list. To date, a comparison between the performance of a general and product-specific emoji list with adults is lacking. Moreover, it is unclear to which extent emotional data of emoji help to better predict the actual food choice of adult consumers. Using five samples of chocolates, this study compared the use of a general list of 39 emoji with a product-specific list of 20 emoji (based upon input of 32 consumers). In total, 138 consumers assessed the samples using the general list while 136 consumers evaluated the samples with the product-specific emoji list. The RATA approach was used for the evaluation of the samples and the actual food choice was registered as participants received a snack portion of the chosen sample to take home. Results indicated that, considering the frequency of selection, 10 emoji discriminated between the samples for both the general and product-specific lists. Similar results were obtained when considering the rating intensities. Including emoji did not lead to a significant increase in the food choice prediction regardless the type of list used. However, emoji data obtained from the product-specific emoji list was able to predict the food choice as accurate as the liking data when using the RATA intensity scores. This study suggests that both general and product-specific emoji lists are able to generate distinguishing emotional profiles for chocolate samples. While further research is necessary with other food products and measurement methods (e.g. CATA), this study proposes that emoji measurements might be an alternative to liking data in order to be better understand of consumers’ food choice.acceptedVersio

Congolese rhizospheric soils as a rich source of new plant growth-promoting endophytic Piriformospora isolates

In the last decade, there has been an increasing focus on the implementation of plant growth-promoting (PGP) organisms as a sustainable option to compensate for poor soil fertility conditions in developing countries. Trap systems were used in an effort to isolate PGP fungi from rhizospheric soil samples collected in the region around Kisangani in the Democratic Republic of Congo. With sudangrass as a host, a highly conducive environment was created for sebacinalean chlamydospore formation inside the plant roots resulting in a collection of 51 axenically cultured isolates of the elusive genus Piriformospora (recently transferred to the genus Serendipita). Based on morphological data, ISSR fingerprinting profiles and marker gene sequences, we propose that these isolates together with Piriformospora williamsii constitute a species complex designated Piriformospora (= Serendipita) 'williamsii.' A selection of isolates strongly promoted plant growth of in vitro inoculated Arabidopsis seedlings, which was evidenced by an increase in shoot fresh weight and a strong stimulation of lateral root formation. This isolate collection provides unprecedented opportunities for fundamental as well as translational research on the Serendipitaceae, a family of fungal endophytes in full expansion

A combined RNA preservation and extraction protocol for gene expression studies in cacao beans

Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue has shown many difficulties and requires optimization. Furthermore, cacao beans are mostly found at remote and under-resourced locations, which pressures the outsourcing of such analysis and thereby demands RNA-stable preservation and transportation of cacao beans. This study aims to select an appropriate RNA extraction and preservation/transportation method for cacao beans. For this purpose, three sample homogenization and five extraction protocols on cacao beans were compared. In addition, 13 preservation conditions-differing in tissue crushing degree, preservation method, duration, and temperature-were compared and evaluated. A comparative analysis revealed that CTAB-based homogenization and extraction outcompeted all tested commercial protocols in RNA yield and integrity, respectively. Preservation at -80 degrees C affected RNA quality the least, whereas freeze-drying was most suitable for transportation at room temperature for maximum 1 week. The cacao bean RNA obtained from the selected methods were compatible for downstream applications. The results of this study will facilitate on-field sampling and transportation of genetically sensitive cacao material prior to cacao bean transcriptomic studies. In addition, valuable insights on sample homogenization, extraction, preservation, and transportation have been provided, which is of interest to every plant geneticist

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Sourdough is a very interesting natural preservation system to prolong mould free shelf-life of bread. Numerous studies have reported that the antifungal activity of sourdough is mainly correlated with the presence of lactic (LA) and acetic acid (AA), but very few information is available on the effect of undissociated acid concentrations in the aqueous phase of bread (C-HA; mmole/L). This study was conducted to provide additional information about the mode of action of the acids in sourdough bread, enabling a better shelf-life prediction. This study was divided into two parts. In part 1, three industrial biological sourdoughs were characterized (dough yield, pH, a(w), fermentation quotient, microbiota). During 7 weeks, a shelf-life test with natural flora was conducted with daily checks of visible mould growth (21 degrees C). In part 2, the effect of the acids present in the antifungal active sourdough breads was validated in chemically acidified wheat breads. Complete growth inhibition was observed in full-baked sourdough bread (30 g/100 g dough) containing Lactobacillus sanfranciscensis and Saccharomyces cerevisiae as dominant sourdough micro-organisms, whereas in control bread the shelf-life was limited to 4.4-9.2 days. These full-baked sourdough breads contained 36 mmole undissociated LA/L and 220 mmole undissociated AA/L. The data were used to make General Linear Regression models for shelf-life prediction and resulted in a fit of R-2 = 0.79 when expressing the shelf-life in function of C-HA,C- LA and C-HA,C-AA. In acidified breads, the role of lactic acid was not significant and only impacted shelf-life indirectly through acidification. No difference between antifungal activity of sourdough breads and chemically acidified bread with comparable C-HA,C- AA concentrations was observed. Shelf-life increased when 150-200 mmole undissociated AA/L aqueous phase in bread was present. To conclude, this study showed the importance of the undissociated acid fraction of acetic acid in relation to bread shelf-life, together with bread pH and moisture content