Cross-disciplinary collaboration versus coexistence in LIS serials: analysis of authorship affiliations in four European countries

Scientometrics - The interdisciplinary nature of library and information science (LIS) research has been highlighted for some time now. The term “interdisciplinary” is used primarily in...     

Effect of RF magnetron sputtering parameters on the optimization of the discharge capacity of ternary lithium oxide thin films

Journal of Materials Science: Materials in Electronics - The increasing demand for lithium-ion batteries has stimulated the investigation of new compounds in order to reduce the costs and the...     

Evaluation in Music Information Retrieval

The field of Music Information Retrieval has always acknowledged the need for rigorous scientific evaluations, and several efforts have set out to develop and provide the infrastructure, technology and methodologies needed to carry out these evaluations. The community has enormously gained from these evaluation forums, but we have reached a point where we are stuck with evaluation frameworks that do not allow us to improve as much and as well as we want. The community recently acknowledged this problem and showed interest in addressing it, though it is not clear what to do to improve the situation. We argue that a good place to start is again the Text IR field. Based on a formalization of the evaluation process, this paper presents a survey of past evaluation work in the context of Text IR, from the point of view of validity, reliability and efficiency of the experiments. We show the problems that our community currently has in terms of evaluation, point to several lines of research to improve it and make various proposals in that line.     

新城区的生态林荫道

项目地点:西班牙马德里项目类型:景观设计开工日期:2005年4月该项目获2005年豪瑞可持续建筑大奖赛欧洲地区提名奖     

Acceptability of partially dealcoholized wines – Measuring the impact of sensory and information cues on overall liking in real-life settings

In this study, the effect of partial alcohol reduction in wine on consumer expectation and overall liking was investigated in real-life settings (by a Home-Use-Test). By varying the wine in the bottle and by manipulating the information on the label, it was possible to assess the relative impact of sensory properties and information cues on overall liking.Standard Chardonnay and Syrah wines were partially dealcoholized from about 13.5% to about 9.5%. After bottling, these dealcoholized wines were presented once with information about real alcohol content (9.5%) and once with false information about alcohol content (13.5%). A third bottle with standard wine inside was also presented with real information about alcohol content (13.5%). A group of 194 French wine consumers rated the three wines at home for liking before and after tasting on continuous hedonic scales. Another group of 90 French wine consumers evaluated the wines at the laboratory.The same order of preference was obtained in both laboratory and home conditions but wines generally attained significantly higher hedonic scores in Home-Use-Tests. A strong segmentation of consumers highlighted specific consumer behaviors regarding expectation and overall liking of wines. Results emphasized the importance of both sensory and information cues in the development of overall liking by consumers.     

Catalytic use of zeolites in the Prins reaction of arylalkenes

The Prins reaction of various arylalkenes with paraformaldehyde on different zeolites as solid acid catalysts was studied. The main product of the reaction under the experimental conditions used was found to be the corresponding 1,3-dioxane. Of the catalysts tested, beta (75) zeolite proved the most active and selective in the Prins reaction of styrene, with a selectivity of 41.4% and a conversion of 95%. Other zeolites such as USY and, especially, ZSM-5, provided much lower yields. The reactions of other arylalkenes were found to be strongly influenced by the substituents on the double bond.     

Development of a questionnaire to assay recalled liking for salt,sweet and fat

Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys.     

Exploring urban students’ constructions about school, work, race, and ethnicity.

This qualitative study is an exploration of 32 urban high school students’ narratives about the connection between school, work, and societal expectations of their future success related to their racial and ethnic background. The sample varied along 2 contextual dimensions: participation in a psychoeducational intervention (Tools for Tomorrow) and developmental status (i.e., half the sample were 9th-grade students and the other half were 12th-grade students). Using consensual qualitative research, the narratives revealed 3 major domains: future orientation; students’ perceptions of society’s expectations based on race and ethnicity; and students’ perception of the role of their race and ethnicity in future success. Results reveal that the majority of students endorse a connection between school and work, believe that society holds low expectations for them based on their racial and ethnic background, and cannot predict their future success based on their background. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Gas-phase hydrogen-transfer reduction of acrolein using 2-propanol over MgO/B2O3 and SiO2/AlPO4 catalysts

Two MgO/B2O3 and SiO2/AlPO4 catalysts designated BM50 and PM2, respectively, were used in the gas-phase hydrogen transfer between acrolein and 2-propanol to obtain allyl alcohol and propanal. The acid-base properties and catalytic activity of the two systems were found to be rather different. Thus, the MgO/B2O3 catalyst is more selective towards allyl alcohol than is the SiO2/ AlPO4 catalyst (conversion to the alcohol was 28% with the former and 0% with the latter). This special selectivity is discussed in terms of the different ways in which acrolein can be adsorbed on the catalytic surface as revealed by temperature-programmed desorption profiles and DRIFT spectra for pre-adsorbed acrolein. This revised version was published online in July 2006 with corrections to the Cover Date.     

Effect of treatment with α‐galactosidase,tannase or a cell‐wall‐degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

The effect of treatment with α‐galactosidase, tannase or a cell‐wall‐degrading enzyme complex under optimal conditions of pH, temperature and length of incubation time on the chemical composition and nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour was studied. Soaking of pea flours in combination with enzyme treatment led to reductions of 77–90% in the levels of α‐galactosides, and of 60–80% in the levels of trypsin inhibitor activity, increasing the content of total available sugars, which was highest in the pea flour treated with the cell‐wall‐degrading enzyme complex. All the treatments assayed caused a significant improvement in daily food intake, whereas the nutritive utilisation of protein was not increased in any of the pea products tested when compared to the raw pea flour. However, all the soaking and enzymatic treatments led to a significant improvement in daily weight gain associated with a higher dietary intake of food and total available sugars. Copyright © 2007 Society of Chemical Industry