A semantic geo-catalogue for a local administration

The enhancement of the search capabilities of geo-spatial tools occupies one of the highest positions in the agenda of the INSPIRE initiative. This can be done by equipping applications with tools able to understand user terminology. However, this is in contrast with current approaches, which tend to fix in advance the terminology with a consequent rigidity in the way users interact with the system. In this paper we present the work we have done with the Semantic Geo-Catalogue (SGC) project in providing a semantic extension to the geo-catalogue of the Autonomous Province of Trento (PAT) in Italy. This was done through the adoption of a semantic matching tool and a faceted ontology that codifies knowledge about the geography of the PAT and that was created by reorganizing data extracted from the local geographical dataset. Thanks to the semantic extension, queries to the geo-catalogue are expanded with domain specific terms taken from the ontology thus obtaining a higher number of relevant documents in output. We also complied with the Open Government Data (OGD) initiative by publishing in RDF and by linking to relevant dictionaries some useful data taken from the local repository.     

Calculation procedure of the shading factor under complex boundary conditions

Together with the evolution of buildings and systems, energy assessment models have become more and more detailed, requiring a precise evaluation of the building loads and gains.For an accurate analysis of solar heat gains, technical standards introduce an external shading reduction coefficient of the incident solar radiation, called shading factor. Its value is provided for simple geometries, which are usually not suitable to properly describe a real environment. In addition, the relations adopted to evaluate the shading factor are based on simplified hypotheses, which cause non-negligible errors when compared to more complex algorithms.The objective of this study is the development of a calculation procedure of the shading factor under complex boundary conditions. The algorithms have been implemented in a software tool written in Matlab language. It can provide for the value of the shading factor on a generically oriented and tilted surface. After setting the site and the time for the simulation, generic-shaped windows can be modelled. The external environment, which can be imported from DXF files, can include a horizon profile, generic-shaped obstructions and vegetation. The calculation can be performed for every sky condition: clear, average or generic. In addition, the simulation can be run to obtain instantaneous, daily average or monthly average shading factor values.     

Application of energy rating methods to the existing building stock: Analysis of some residential buildings in Turin

The objective of this work is to contribute to the recent standardisation activity, finalized to apply the Energy Performance of Buildings Directive (EPBD). Through the energy assessment of some residential buildings in Turin (Italy), the work investigates the application of the calculation methods that have been specified in the recent European standard for the so-called “standard energy rating”. A comparison of the “calculated energy rating” with the “measured energy rating” is used to investigate the effect of user behaviour and weather conditions. Moreover, in order to draft the energy certificate and make an appropriate classification, the last part of the work investigates the way to find energy reference values of the building stock, through the study of the correlation between the input and the output data of an energy rating and the comparison of the analysed buildings.     

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first one was thermally oxidized to obtain different oxidation status. A potato dough containing 10 % oil, potato powder, flour and water was shaped into thin discs and baked at 180 °C for different heating times. AA concentration, moisture content and surface colour were determined. Results obtained showed that neither the nature of lipids present, in terms of content of unsaturated fatty acids, nor the degree of fat oxidation influenced AA formation in low-fat baked potato products. Browning ratio higher than 45 % and moisture content lower than 17 % resulted in dark brown, almost burnt, products. Moreover, in those cases, no correlation could be found between those variables and AA content, since formation and degradation simultaneously occur. When the browning ratio ranged between 0 and 45 %, a good linear correlation with AA formation was observed, suggesting that the browning ratio may be considered as a reliable indicator of AA concentration. Finally, AA less than 1000 μg/kg, which is an indicative value that has been recently set for potato crisps by the European Commission, corresponds to a browning ratio of less than 8 % and moisture content more than 23.5 %.     

Multi-agent quality of experience control

International Journal of Control, Automation and Systems - In the framework of the Future Internet, the aim of the Quality of Experience (QoE) Control functionalities is to track the personalized...     

Oxidation of 3,4-dihydroxybenzoic acid by means of hydrogen peroxide in aqueous goethite slurry

The oxidation by H2O2 of 3,4-dihydroxybenzoic acid (3,4-DHB) in aqueous/goethite slurry at varying operating conditions (catalyst load, temperature, pH, substrate and hydrogen peroxide starting concentration) is investigated. At adopted catalyst loads the observed kinetic developments are consistent with a non-radicalic oxidation mechanism involving the interaction between hydrogen peroxide and 3,4-DHB acid both adsorbed on the active sites of the catalyst. The temperature dependence of rate parameters for the proposed model is also assessed.     

Characterization of melanoidins from a glucose-glycine model system

The properties of melanoidins prepared from glucose and glycine (GG) were investigated by a three step purification protocol consisting of dialysis, gel filtration at high ionic strength and ion metal affinity chromatography. The high molecular weight fraction obtained in the GG system is responsible for 80% of the total brown colour and its antioxidative ability was about 1/4 of that of Trolox measured by the inhibition of linoleic acid oxidation. GG melanoidins have good affinity towards Cu (II) (32% bound to the resin) while it is much lower towards Pb (II) (10%) and Fe (II) (5%). Capillary zone electrophoresis analysis suggests that GG melanoidins are positively charged, although no signal was observed analysing melanoidins by matrix-assisted laser desorption-ionisation time-of-flight mass spectrometry (MALDI-TOF/MS).     

Carotenoids from tomatoes inhibit heterocyclic amine formation

Tomatoes are a rich source of antioxidants and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of IQx and MeIQx formation respectively in the chemical system and of 13% of MeIQx and of 5% of 4,8-DiMeIQx in the meat juice system was observed. The effect of the main tomato flavonoid, quercetin, was investigated using the meat juice system. Quercetin gave an inhibition of MeIQx formation between 9% and 57% with a maximum effect of 67% at 10 ppm.