Categorical Colormap Optimization with Visualization Case Studies.

Mapping a set of categorical values to different colors is an elementary technique in data visualization. Users of visualization software routinely rely on the default colormaps provided by a system, or colormaps suggested by software such as ColorBrewer. In practice, users often have to select a set of colors in a semantically meaningful way (e.g., based on conventions, color metaphors, and logological associations), and consequently would like to ensure their perceptual differentiation is optimized. In this paper, we present an algorithmic approach for maximizing the perceptual distances among a set of given colors. We address two technical problems in optimization, i.e., (i) the phenomena of local maxima that halt the optimization too soon, and (ii) the arbitrary reassignment of colors that leads to the loss of the original semantic association. We paid particular attention to different types of constraints that users may wish to impose during the optimization process. To demonstrate the effectiveness of this work, we tested this technique in two case studies. To reach out to a wider range of users, we also developed a web application called Colourmap Hospital.

Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.

The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in moisture, Aw, crude protein, total sugars, amylose, and amylopectin contents. C. esculenta flour showed higher crude fat, total, soluble, and insoluble dietary fiber, and mineral (P, Ca, Fe, and Zn) contents, whereas X. sagittifolium flour showed higher starch, ash, and reducing sugar content than its counterpart. With regard to physical and physicochemical characteristics, X. sagittifolium flour showed higher titratable acidity and relative density values, being darker and more yellowish than its counterpart. On the other hand, X. sagittifolium flour showed higher gelatinization temperature than C. esculenta flour. Parameters such as viscosity during the holding time (95 degrees C for 30 min), viscosity at 50 degrees C, setback, and consistency were lower in C. esculenta flour than X. sagittifolium flour. The viscosity peak and breakdown indexes were higher in C. esculenta flour than in the X. sagittifolium sample. The colony forming units (CFU) of the microorganisms were much lower than those reported in the literature for similar products. Moreover, due to their moisture content and water activity, these flours could be classified as dry foods and they are shelf-stable foods. The results reflect that flours with good chemical, physicochemical, and nutritional quality and satisfactory microbiological stability may be produced from these aroids.

"Nanocasting": using SBA-15 silicas as hard templates to obtain ultrasmall monodispersed gamma-Fe2O3 nanoparticles.

This work describes the use of mesoporous SBA-15 silicas as hard templates for the size-controlled synthesis of oxide nanoparticles, with the pores acting as nanoscale reactors. This fundamental work is mainly aimed at understanding unresolved issues concerning the occurrence and size dependence of phase transitions in oxide nanocrystals. Aqueous solutions of Fe(NO3)3*9H2O are deposited inside the pores of SBA-15 silicas with mesopore diameters of 4.3, 6.6, and 9.5 nm. By calcination, the nitrate salt transforms into FeOx oxides. The XRD peaks of nanocrystals are broad and overlapping, resulting in ambiguities attributed to a given allotropic variety of Fe2O3 (alpha, epsilon, or gamma) or Fe3O4. The association of XRD, SAED, and Raman information is necessary to solve these ambiguities. The metastable gamma-Fe2O3 variety is selectively formed at low Fe/Si atomic ratio (ca. 0.20) and when a low calcination temperature is used (773 or 873 K followed by quenching to room temperature once the targeted temperature is reached). The small size dispersion of the patterned nanoparticles, suggested on a local scale by TEM, is confirmed statistically by magnetic measurements. The nanoparticles have a superparamagnetic behavior around room temperature. Their magnetic moments (from 220 to 370 mB), their sizes (from 4.0 to 4.8 nm), and their blocking temperatures (from 36 to 58 K) increase with the silica template mesopore diameter. Their magnetic properties are compared to those of standard gamma-Fe2O3 nanoparticles of similar size, obtained by coprecipitation in water and stabilized by a citrate coating.

[New French recommendations for the prophylaxis of infectious endocarditis]. / Nouvelles recommandations françaises de prophylaxie de l'endocardite infectieuse.

New French recommendations on infective endocarditis (IE) prevention were recently published and mark a turning point in the history of antibiotic prophylaxis. Endocarditis is an evolving disease, and its clinical and microbiological profile dramatically changes over time. The French surveys that were conducted in 1991 and 1999 showed variations in underlying heart disease with a decrease in native valvular disease and an increase of IE in patients without previously known heart disease. Moreover, the distribution of responsible microorganisms dramatically changed over time, with a marked decrease of oral streptococci. In addition, some dogmas are now challenged. First of all, the part of responsibility of dental procedures is debated, as dental bacteraemia possibly responsible of endocarditis are more likely due to daily manoeuvres such as tooth brushing or chewing gum than to occasional dental procedures. Moreover, as suggested by case-control studies, efficacy--or lack of efficacy--of antibiotic prophylaxis is far from being clinically proved. For all these reasons, the proportion of theoretically avoidable endocarditis seems very low, and the benefit of largely and systematically applied antibiotic prophylaxis may be discussed, not only in terms of financial cost but also in terms of microbiological threat of emergence of antibiotic resistant bacteria. So, the general idea of those new recommendations was to maintain the principle and the modalities of antibiotic prophylaxis, but to limit its indications to situations at high benefit to risk ratio, i.e. procedures at high risk in patients at high risk. Depending on the situation, antibiotic prophylaxis may be either recommended or become optional and decision-making factors are defined. Furthermore, the importance of general prophylaxis was emphasised, concerning more specifically oral and cutaneous hygiene, and patients and practitioners' education, such as, for example, recommendations on blood cultures to be performed before any antibiotic treatment in case on fever occurring in a patient at risk during the 3 months following a procedure at risk.

An ATP-based method for monitoring the microbiological drinking water quality in a distribution network.

The titration of adenosine triphosphate (ATP) by bioluminescence permits rapid evaluation of the quantity of viable micro-organisms present in a water sample. During two sampling campaigns, Société Anonyme de Gestion des Eaux de Paris (SAGEP) tested a new extraction and titration system of bacterial ATP in the Paris drinking water distribution network. As far as the entire set of results of analyses of water in the network is concerned there is a linear relationship between log [ATP] and log(HPC-R2A/ml). Furthermore, as regards the drinking water originating from treatment of surface waters, some of the results obtained indicate a slight change as regards the Paris network in the microbiological quality. This is certainly linked to the distance travelled from the production location as well as to a reservoir effect observed on a site. Conversely, no change is apparent with regard to waters of underground origin. Lastly, despite changes in temperature and chlorine residual, no significant influence has been observed, essentially because of the very low density of culturable bacteria.

Value of a tomato byproduct as a source of dietary fiber in rats.

A residue consisting of tomato peel and seeds is a byproduct of the tomato paste industry. This product had, after drying and grinding, 101.4 g water, 175.6 g protein, 95.9 g lipids, 36.4 g ash and 590.7 g total carbohydrates per kilogram of residue. The carbohydrates in the residue were mainly dietary fiber (495.3 g) from which 405.4 g were insoluble fiber. Additionally, the residue had ascorbic acid 0.25 g, P 3 g, Ca 1.7 g, K 13.1 g, Mg 2.4 g, Cu 0.013 g, Fe 0.248 g, Mn 0.018 g and Zn 0.174 g per kilogram of residue. The residue fed to rats at increasing concentrations in the diet (0, 134, 263 and 387 g/kg diet) over 18 days had no effect on body weight gain; caused an increase in food intake and slightly reduced feed efficiency. Incorporation of the residue in the diet caused a substantial increase in fecal mass, which was proportional to the dietary fiber provided by the residue (r = 0.89); apparent absorption of protein, energy, Ca, Mg, Fe, Zn and Cu present in the diets was reduced. These reductions were proportional to the amount of dietary fiber provided by the residue and became substantial when the residue was included at 263 or 387 g/kg. However, when the residue was included at 134 g/kg, little effect on the apparent absorption of the dietary nutrients was noted. Because this concentration provided the rats with approximately 10 times more fiber than that recommended for humans, one can expect that if this tomato residue were consumed at concentrations recommended for humans, it should have no effect on nutrient availability. These results indicate that this tomato residue represents an attractive source of fiber, which in rats had a low apparent absorption (52-56%). In addition, it was very effective in increasing fecal mass with no negative effects on growth performance.

[Nutritional evaluation of green plantain flour dehydrated soups. Starch in vitro digestibility]. / Evaluación nutricional de sopas deshidratadas a base de harina de plátano verde. Digestibilidad in vitro del almidón.

Previous works have shown that green plantain flour (GPF) contains a considerable amount of resistant with similar effects to dietary fiber. In order to diversify the use of this fruit the purpose of present study was to formulate and elaborate powered, dehydrated, cream type soups with green plantain flour flavored with vegetables (onion, coriander and leak) which increase the dietary fiber content of the preparation. Green plantain was peeled, cut in medium size pieces and submerged in 0.1% citric acid solution. The dehydration process was forced air-drying (80 degrees C), followed by milling. The same procedure was applied to the flavoring vegetables. To obtain the cream type soups various formulations were tried containing 50-63% resistant starch, 11.7-12% dietary fiber 6.5-6.9% protein. The mineral content of the preparations is reported. Viscosity of 1:10 (w/v) soups was 630-670 cps. In vitro starch digestibility after 6 hours was 38% with porcine amylase, increasing to 48% if the enzyme was from bacterial origin, supporting previous results that suggest resistance to hydrolysis of green plantain (GP) starch granules. In conclusion this study diversifies the use of GP and suggests that dehydrated GPF soups due to their high dietary fiber, resistant starch content and to the slow starch hydrolysis may be used in special nutrition regimes.

Eliminación de algas por preozonización y filtración lenta acoplada o no a la flotación : Caso de las plantas que abastecen a París

Revisa la evolución que presenta la presencia de algas en los dos ríos franceses Sena y Marne y su eliminación por preozonización y filtración lenta.También presenta dos tipos de plantas de tratamiento que se encuentran en las afueras de París y las particularidades de cada una

[Preparation of cookies with a flour mixture of wheat and green plantain]. / Elaboración de galletas con una mezcla de harina de trigo y de plátano verde.

With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. As a result of the use of this dehydrated green plantain flour (G-HT/HPV), the values of some chemical components increased significantly (P 0.05 Pound) in comparison to the standard cookies (GP): ash (2.46 to 2.69%), proteins (8.93 to 9.69%), dietary fiber (4.97 to 5.40%), resistant starch (0.19 to 0.23%) and total sugar (25.26 to 30.55). The G-HT/HPV complies with the industrial requirements as for moisture (2.7300%), ph (8.43), aw (0.205) and color (L = 31.78; a = 7.95 and b = 10.51). Besides, thanks to the use of G-HT/HPV the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1.48 to 2.06 Kgf), in comparison to the GP. While evaluating the shelf life for G-HT/HPV, it was demonstrated that was affected by moisture, pH, aw and acidity after the first month of storage. In the preference comparison test between the G-HT/HPV and a trademark cookie (GC), no significant differences were founded. Both were accepted and qualified between good and very good, as for sensorial features like colour, fragrance and taste. However, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. In this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumble, crisp, mealy, soft, lumpy, particle size and chewy.

[Dietary fiber in industrial tomato residue and its effects on glycaemic response and seric cholesterol in rats]. / Fibra dietética en el residuo industrial del tomate y su efecto sobre la respuesta glicémica y el colesterol sérico en ratas.

The left over after ketchup sauce is obtained is a tomato residue (RIT) that contains skin and seeds. Proximal analysis of the flour of this industrial product reveals that it has 50% dietary fiber, 18% protein and 10% fat. Due to the high dietary fiber content the effect on glucose absorption and seric cholesterol was studied. Sprague-Dawley rats were given an intragastric meal after a 12 hours fast containing 263 g tomato residue flour (RIT)/diet or a control meal (0% RIT) and glucose plasma levels were determined. Results show that the presence of RIT in the test meal flattened glucose response curves. Ad lib administration of four diets differing in RIT content to four groups of rats for 18 days showed that although animals on a high RIT diet ate increased amounts of cholesterol the plasma lipid levels remained constant which suggest that the presence of RIT fibre on the diet is responsible for this effect. The results reported in this paper suggest that the dietary fiber of RIT diminishes glucose absorption and reduces seric cholesterol levels, which in turn could be useful in the treatment of NIDD and hypercholesterolaemic patients.

Retroviral display of functional binding domains fused to the amino terminus of influenza hemagglutinin.

We have previously shown that retroviral vector particles derived from Moloney murine leukemia virus (Mo-MuLV) can efficiently incorporate influenza hemagglutinin (HA) glycoproteins from fowl plague virus (FPV), thus conferring a broad tropism to the vectors. To modify its host range, we have engineered the FPV HA to display four different polypeptides on its N terminus: the epidermal growth factor, an anti-human MHC class I molecules scFv (single-chain antibody), an anti-melanoma antigen scFv, and an IgG Fc-binding polypeptide. All recombinant HA glycoproteins were correctly expressed and processed, and efficiently incorporated into Mo-MuLV retroviral particles, indicating that amino-terminal insertion of large polypeptides did not alter the conformation of HA chimeras. Virions carrying the different chimeras bound specifically to cells expressing the targeted cell surface molecules of each ligand. In addition, all virion types were infectious but exhibited various degrees of specificity regarding the use of the targeted cell surface molecule versus the wild-type FPV HA receptor for cell entry and infection. For some ligands tested, infectivity was significantly increased on cells that express the targeted receptor, compared with cells that express only the wild-type HA receptor. Furthermore, some polypeptides could abolish infectivity via the wild-type FPV HA receptor. Our data therefore indicate that it is possible to engineer the HA envelope glycoprotein by fusing ligands to its amino-terminal end without affecting its fusion activity.

[Chemical composition and digestibility of the protein of 20 ecotypes of Pijiguao (Bactris gassipaes) of the Venezuelan Amazon]. / Composición química y digestibilidad de la proteína de veinte ecotipos de Pijiguao (Bactris gassipaes) del Amazonas de Venezuela.

Precooked flour (80 degrees C x 3 hours) from the pulp of 20 ecotypes of Pijiguao cultivated in the Amazon area of Venezuela and dried at 80 degrees C for 3 hours was manufactured for the purpose of developing an alternative method of conservation of the fruit for human consumption and for the purpose of contributing to the study of the germoplasm through the assessment of its chemical characterization by applying the AOAC methods. The results showed a wide statistical variability (p < 0.05) among the ecotypes in relation to the fat content (5.13%-17.30%), protein content (5.00%-8.30%), starch content (29.13%-56.40%), and dietetic fiber content (8.10%-21.00%). Likewise, significant differences in the carotenoid content (3.46-40.06 mg/100 g) and the vitamin C content (6.60 to 51.60 mg/100 g) were also detected. The digestibility "in vitro" of the protein was high (88.10%-91.90%). In addition color was analyzed in a tristimulus color meter and the data varied between L = 65.07 to 81.84; a = 0.18 to 13.96 y b = 18.30 to 38.82. Orange, yellow, and beige were observed Pijiguao precooked flour is a potential source of dietetic carotenoids, vitamin C, fat, and starch.

[Nutritional value and antinutritional factor content of precooked flours prepared from Canavalia ensiformis]. / Valor nutricional y contenido de factores antinutricionales de harinas precocidas de granos de Canavalia ensiformis.

Precooked flours obtained five Canavalia ensiformis varieties were prepared by dehydration in double drums. On a dry matter basis, significant differences (P < 0.05) among varieties were detected for crude protein content (25 to 30%), starch (36 to 40%) and dietary fiber (13 to 15%). Hemagglutinins were eliminated as result of the high temperature (146 degrees C/4 min) employed during the drying process. Similar results were not obtained for trypsin inhibitors and canavanine considering that small amounts of these compounds remained in the precooked flours prepared from canavalia seeds. A 10% decrease in available lysine was observed. Biological assays yielded Protein Efficiency Ratio (PER) values of 0, 8-1 and Neat Proteic Relation (NPR) values of 2-3-2.6. True digestibility of protein values were improved from 87 to 90%. All cultivars had similar starch digestive utilization coefficient (96%) and starch fraction (4%) resistant to enzymatic hydrolysis in the rat digestive tract.

[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads]. / Substitución del afrecho de trigo por harina de almendra desgrasada de palma aceitera rica fuente de fibra dietética en la elaboración de galletas y panes.

A flour from defatted oil palm kernels was used for substitution of wheat bran for the preparation of dietary fiber-rich wheat cookies and bread. The flour, containing 71% insoluble dietary fiber, 2% soluble dietary fiber and 19% protein (dry basis), was used at three different levels (3%, 4.5% or 6%) for the formulation of cookies, and at 2.5% and 5% for the preparation of bread. Commercial samples containing 6% and 5% wheat bran for the cookies and bread, respectively, were used as reference products. The dietary fiber content ranged between 6.8 and 10.1% for the experimental cookies and between 5.1 and 7% for the corresponding breads. Both types of products showed lower starch content (42-50% for cookies and 34-36% for breads) than the reference samples. Protein quality, as assessed by true and apparent digestibility, PER and NPR, was similar for experimental and reference cookies and breads. The final product texture (increased/decreased) as dietary fiber level increased. Flavor tests performed with both an untrained panel and the cookie senior chef indicated preference for the 3% palm flour cookies and the 2.5% flour bread. No change in pH regulating compounds was observed in either experimental or reference cookies, although a slight increase in humidity was recorded for the palm flour-based cookies. The experimental bread whiteness decreased as the palm flour level increased.(ABSTRACT TRUNCATED AT 250 WORDS)

Effect of succinylation of oil palm protein concentrates on the functional properties.

Defatted kernel flour of oil palm, grounded to 60 mesh, was taken as raw material to produce protein concentrates (70.8%) protein) which were succinylated at different levels (0.05; 0.2 and 0.6). The extent of acylation was measured as percentage of lysine modification reaching values from 18.4% to 48.6%. Protein concentrate functional properties were determined: Water solubility (pH 2-10); water absorption (320%); oil absorption (2.2 ml oil/g), emulsion activity and emulsion stability (28-46%). The functional properties were enhanced by succinylation if compared with the untreated protein concentrate, however, "in vitro" digestibility was not affected, by succinylation. In summary, the results of this study indicate that acylation using succinyl anhydride can improve the functional properties of oil palm protein concentrate over those without such treatment.

[Examination of the prepuce in 511 nursery school children. The role of retraction technics]. / Examen du prépuce chez 511 enfants en maternelle. Rôle des manoeuvres de décalottage.

The foreskin of 511 nursery school children was examined. Among the 500 unoperated children, 69.4% had a freely retractable foreskin. Adhesions were found in 28% of children and phimosis in 2.6% (total proportion of children with phimosis including the operated cases was 4.5%). A negative history for forcible retraction was found in 63.6% of children; among these subjects, 64% had a freely retractile foreskin and 31.1% had adhesions, which were usually extensive. Among children who had undergone forcible retraction, 77.5% had a freely retractile foreskin and 22% had adhesions, which were minor in most instances (p less than 0.001). The person who performed forcible retraction (the family physician in 54% of cases) and the age of the child at the time of forcible retraction were recorded. This retrospective study in a pediatric population of mean age 3 years 7 months provides data on the outcome after forcible retraction. Mean age at forcible retraction was 13 months in 36.4% of patients. Among the 500 unoperated children, 204 (40.8%) were spontaneously free of foreskin adhesions.

Identification and properties of an alpha-amylase from a strain of Eubacterium sp. isolated from the rat intestinal tract.

1. A bacterial amylase was isolated from the intestinal content of monoxenic rats inoculated with Eubacterium sp. B86. 2. Affinity chromatography on cross-linked starch allowed its separation from rat endogenous amylases. 3. The bacterial enzyme was characterized by its pI, molecular weight and action pattern. It behaves as a typical endo-amylase (alpha-amylase).

[Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)]. / Enriquecimiento de harina precocida de maíz blanco (Zea mays) con harina de semilla de amaranto (Amaranthus sp.).

Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended.

[Protein concentrate of African oil palm (Elaesis guineensis, Jacquin), extraction process and functional properties]. / Concentrados proteíncos de palma africana (Elaesis guineensis, Jacquin), proceso de extracción y propiedades funcionales.

A study was carried out for the purpose of obtaining and characterizing a protein concentrate obtained from defatted oil palm cake using alkaline extraction, and compare it with a commercial soy meal. The oil palm cake came from a national industry as a subproduct of the oil extraction of the palm kernels. The moisture, protein, fat, crude fiber and ash content of the oil palm was then determined. The optimum conditions for extraction and precipitation of the proteins were selected. These were the following: extraction at pH, 11.4; adding NaOH 0.06 M solvent; a meal/solvent relation of 1:20 g/ml and extraction time, 20 minutes with magnetic agitation, and precipitation at pH 5.3. The protein concentrate obtained contained: 66.50% protein; 0.07% fat, 0.90% crude fiber, and 3.20% ashes. Then the following functional properties were analyzed: solubility, according to the pH; water absorption (250); oil absorption (175); emulsion activity (27.2), and stability (13.6). The author concludes that the protein concentrate has good water and oil absorption when compared to soymeal; the emulsion, however, was found to be unstable to heat.