Time series clustering using the the total variation distance with applications in Oceanography

Producción CientíficaA time series clustering algorithm based on the use of the total variation distance between normalized spectra as a measure of dissimilarity is proposed in this work. The oscillatory behavior of the series is thus considered the central characteristic for classi cation purposes. The proposed algorithm is compared to several other methods which are also based on features extracted from the original series and the results show that its performance is comparable to the best methods available and in some tests it outperforms the rest. As an application the algorithm is used to determine stationary periods for random sea waves, both in simulations and on a real data set, a problem in which changes between stationary sea states are usually slow

Multiplicity of Solutions for an Elliptic Kirchhoff Equation

Research supported by Ministerio de Ciencia, Innovación y Universidades (MCIU), Agencia Estatal de Investigación (AEI) and (FEDER) Fondo Europeo de Desarrollo Regional under Research Project PGC2018-096422-B-I00 and Junta de Andalucía, Consejería de Transformación Económica, Industria, Conocimiento y Universidades-Unión Europea grant P18-FR-667. First and third author supported by Junta de Andalucía FQM-116. Second author supported by Junta de Andalucía FQM-194 and CDTIME. Third author supported by Junta de Andalucía, Consejería de Transformación Económica, Industria, Conocimiento y Universidades grant UAL2020-FQM-B2046.In this paper we study the existence of positive solution to the Kirchhoff elliptic problem {−(1+γG′(∥∇u∥2L2(Ω)))Δu=λf(u)u=0 in Ω, on ∂Ω, where Ω is an open, bounded subset of RN (N≥3), f is a locally Lipschitz continuous real function, f(0)≥0, G′∈C(R+) and G′≥0. We prove the existence of at least two solutions with L∞(Ω) norm between two consecutive zeroes of f for large λ.Ministerio de Ciencia, Innovación y Universidades (MCIU)Agencia Estatal de Investigación (AEI)(FEDER) Fondo Europeo de Desarrollo Regional under Research Project PGC2018-096422-B-I00Junta de Andalucía, Consejería de Transformación Económica, Industria, Conocimiento y Universidades-Unión Europea grant P18-FR-667Junta de Andalucía FQM-116Junta de Andalucía FQM-194 and CDTIMEJunta de Andalucía, Consejería de Transformación Económica, Industria, Conocimiento y Universidades grant UAL2020-FQM-B204

Mining Web Pages Using Features of Rendering HTML Elements in the Web Browser

The Web is the largest repository of useful information available for human users, but it is usual that Web Pages do not provide an API to get access to its information automatically. In order to solve this problem, Information Extractors are developed. We present a new methodology to induce Information Extractors from the Web. It is based on rendering HTML elements in the Web browser. The methodology uses a KDD process to mining a dataset with features of the elements in the Web page. An experimentation over 10 web sites has been made and the results show the effectiveness of the methodology.Ministerio de Ciencia y Tecnología TIN2007-64119Junta de Andalucía P07-TIC-02602Junta de Andalucía P08-TIC-410

Magneto-caloric effect in the pseudo-binary intermetallic YPrFe17 compound

We have synthesized the intermetallic YPrFe17 compound by arc-melting. X-ray and neutron powder diffraction show that the crystal structure is rhombohedral with View the MathML source space group (Th2Zn17-type). The investigated compound exhibits a broad isothermal magnetic entropy change {\Delta}SM(T) associated with the ferro-to-paramagnetic phase transition (TC \approx 290 K). The |{\Delta}SM| (\approx 2.3 J kg-1 K-1) and the relative cooling power (\approx 100 J kg-1) have been calculated for applied magnetic field changes up to 1.5 T. A single master curve for {\Delta}SM under different values of the magnetic field change can be obtained by a rescaling of the temperature axis. The results are compared and discussed in terms of the magneto-caloric effect in the isostructural R2Fe17 (R = Y, Pr and Nd) binary intermetallic alloys.Comment: Preprint, 5 pages (postprint), 4 figures, regular pape

Energy Recovery in Capacitive Deionization Technology

Capacitive deionization technique (CDI) represents an interesting alternative to compete with reverse osmosis by reducing energy consumption. It is based on creating an electric field between two electrodes to retain the salt ions on the electrode surface by electrostatic attraction; thus the CDI cell operates as a supercapacitor storing energy during the desalination process. Most of the CDI research is oriented to improving the electrode materials in order to increase the effective surface and ionic retention. However, if the CDI overall efficiency is to be improved, it is necessary to optimize the CDI cell geometry and the charge/discharge current used during the deionization process. A DC/DC converter is required to transfer the stored energy from one cell to another with the maximum possible efficiency during energy recovery, thus allowing the desalination process to continue. A detailed description of energy losses and the DC/DC converter used to recover part of the energy involved in the CDI process will provide the hints to optimize the efficiency of the CDI technique for water desalination. The proposed chapter presents an electric model to characterize the power losses in CDI cells and the power converter required for the energy recovery process

La exposición de la cavidad oral a vinos de diferente composición no volátil cambia la composición de la saliva y afecta a la liberación intraoral de aroma en condiciones in vivo

Este libro recoge el amplio y significativo elenco de estudios recientemente realizados por los grupos de investigación de la red GIENOL (Grupos de investigación enológica).La liberación intraoral del aroma puede estar relacionada con la persistencia del aroma de los vinos, una propiedad importante en su definición de calidad. Para comprobar si esta capacidad se ve afectada por los cambios que se producen en la composición de la saliva tras la exposición de la cavidad oral al vino, en este trabajo se han empleado condiciones in vivo para evaluar mediante la técnica de intra oral HS‐SPME la cantidad de aroma liberado en la cavidad oral de tres individuos tras la administración de vinos aromatizados con seis compuestos odorantes y diferente composición no volátil (blanco, tinto joven y tinto crianza). A su vez, se ha comprobado su relación con los cambios que se producen en la composición de la saliva (flujo, pH, proteínas y polifenoles). Los resultados señalan diferencias interindividuales en la cantidad del aroma liberado que podrían estar relacionadas con las diferencias en el contenido de proteínas totales y la disminución en el pH de la saliva que son más importantes en el caso de la exposición a los vinos tinto joven y blanco. Estos resultados indican la importancia de considerar tanto los factores composicionales del vino como los fisiológicos (saliva) para explicar la persistencia y percepción prolongada del aroma tras el consumo.Los autores agradecen al MINECO la financiación del proyecto AGL2012‐40172‐C02‐01.Peer Reviewe

File-based race conditions in UNIX: TOCTOU

This work presents an introduction to the Time Of Check to Time Of Use (TOCTOU) vulnerability as well as the development of a user-space library that hooks vulnerable system calls and modifies their behavior.&nbsp

Moderate intake of red wine promotes a significant increase of phenolic metabolites in human faeces

With the final aim of ascertaining consistent data about the changes of phenolic metabolites in faeces after a regular wine consumption, the present paper compiles the data from two previous human intervention studies: a) a pilot study (n = 8), that compared the ingestion of de-alcoholised red wine (272 mL/day), red wine (272 mL/day), or gin (100 mL/day) during 20 days, and b) a large trial study (n = 41, 33 cases and 8 controls), that assessed variability among individuals after the intake of red wine (250 mL/day, 28 days). Great coincidence was observed in the main phenolic metabolites identified in the faecal samples from both studies that included benzoic acids, phenols, hippuric acids, phenylacetic acids, phenylpropionic acids, valeric acids, valerolactones and cinnamic acids. However, significant differences (P < 0.05) in the total phenolic content between faecal samples before and after the wine intervention was only observed for the large trial study (358 ± 270 and 625 ± 380 μg/g faeces, corresponding to the mean values before and after the intervention, respectively), emphasizing the large variability in the phenolic-metabolizing gut-microbial capacity among individuals. The overall results confirm that consumption of wine enhances phenolic metabolism, which might have physiological relevancy at the gut level.This work was funded by the MINECO (AGL2009-13361-C02-01, AGL2012- 04172-C02-01, and CONSOLIDER INGENIO 2010 (FUN-C-FOOD, CSD2007-063, Projects), and the Comunidad de Madrid (ALIBIRD P2009/AGR-1469 Project). AJ-G and IM-G would like to thank the European Social Fund and Jae-Doc (CSIC) and FPI Programs for their research contracts, respectively.Peer Reviewe