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Electronic and chemical surface properties of Bi_2Se_{3-y}S[sub]y, Bi_{1.993}Cr_{0.007}Se_3 and Bi_2MnSe_4 compounds
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Improved reconstruction of highly boosted ▫▫-lepton pairs in the ▫▫(hadrons + ▫▫) decay channels with the ATLAS detector
No full textApplications of some fuzzy concepts to Nexuses
No full textThe concepts of (fuzzy) N∞-submoduloid and (fuzzy) N-moduloid homomorphism are introduced, and their properties are explored. We examine the notion of a prime N∞-submoduloid within nexuses, providing conditions under which an N-submoduloid is prime. Additionally, we study the fractions induced by these structures. A review of relevant fuzzy concepts is presented, accompanied by several examples of nexuses to illustrate these ideas
Bilinguals\u27 metacognition is affected by the language used as a medium of education
No full textEarlier studies showed that bilinguals exhibit higher metacognitive efficiency than monolinguals. However, bilinguals do not represent a homogeneous population, and we don\u27t know which aspects of bilingualism lead to metacognitive advantage. We studied if the language used as a medium of education might affect metacognition. Participants were asked to evaluate how certain they are when they make decisions, and good metacognition—ability to evaluate one\u27s own decision—is manifested in lower confidence ratings assigned to wrong decisions (i.e., correctly detecting those cases when the probability of error is increased, and adapting confidence ratings accordingly). We measured metacognition in Frisian-German (N = 24) and Danish-German bilinguals who either used (N = 39) or didn\u27t use (N = 23) a minority language in formal education, in three language tasks: syntactic (artificial grammar learning), semantic (inferential word learning) and speech segmentation (statistical learning). We found that using a minority language in multilingual areas or a second language (in the order of acquisition) may promote metacognitive efficiency in bilinguals. Bilingual advantage in metacognition relies on the need to monitor different language processing cognitive strategies rather than on the need to monitor who said what to whom in which language and why. As metacognition is associated with academic achievements, it might be worthwhile to consider this finding in bilingual schools when developing language policy in bilingual areas and probably alternate languages so that all students can benefit from immersion in a bilingual education
Affixation patterns in native language and sequence processing by statistical learning mechanisms
No full textThe suffixing bias (the tendency to exploit suffixes more often than prefixes to express grammatical meanings) in languages was identified a century ago, yet we still lack a clear account for why it emerged, namely, whether the bias emerged because general cognitive mechanisms shape languages to be more easily processed by available cognitive machinery, or if the bias is speech-specific and is determined by domainspecific mechanisms. We used statistical learning (SL) experiments to compare processing of suffixed and prefixed sequences on linguistic and non-linguistic material. SL is not speech-specific, and we observed the suffixing preference only on linguistic material, suggesting its language-specific origin. Moreover, morphological properties of native languages (existence of grammatical prefixes) modulate suffixing preferences in
SL experiments only on linguistic material, suggesting limited cross-domain transfer
Lactic acid bacteria and Brettanomyces bruxellensis in Teran wine
No full textYeasts and lactic acid bacteria (LAB) are the main microorganisms involved in wine production, responsible for alcoholic fermentation and malolactic fermentation (MLF), respectively. During MLF, LAB convert L-malic acid into L-lactic acid, which primarily leads to biological deacidification but also results in changes to the wine’s aroma and microbiological stability. While LAB generally improve wine quality, certain strains can cause spoilage and are linked to the production of biogenic amines (BAs)—nitrogenous compounds such as histamine, tyramine, and putrescine. At elevated levels, BAs may pose health risks, especially for sensitive individuals, potentially causing headaches, hypertension, and digestive issues. Likewise, the yeast Dekkera/ Brettanomyces bruxellensis is considered a spoilage organism due to its ability to produce volatile phenolic compounds (e.g., 4-ethylguaiacol and 4-ethylphenol), which impart off-flavors resembling bandages, sweat, and smoke. As part of the AGROTUR+ project, we monitored LAB and B. bruxellensis populations, as well as BA and volatile phenol content, during MLF in Teran - a protected wine made from Refošk grapes in the Karst wine-producing region. The goal was to assess the presence of spoilage-related compounds and support improvements in microbiological quality of this traditional wine. A total of 26 Teran wine samples from the 2024 vintage were analyzed. Volatile phenols were analyzed using HS-SPME-GC-MS, and BAs were determined via HPLC–UV following sample derivatization. Basic quality physicochemical parameters were determined using standard methods. LAB and B. bruxellensis populations were estimated through conventional microbiological techniques and flow cytometry. Regarding BA content, histamine was the most abundant (average 21.9 mg/L), followed by putrescine (3.7 mg/L) and cadaverine (1.6 mg/L). No correlation was observed between total LAB counts and BA levels, indicating the need for further analysis of LAB strain composition. For volatile phenols, 4-ethylphenol was found at concentrations below its sensory threshold (600 µg/L), while 4-ethylguaiacol exceeded its threshold (110 µg/L) in three samples. In these, B. bruxellensis was detected using the CyFlow™ BrettCount flow cytometry kit (Sysmex Partec), though no colonies were observed on selective Dekkera/Brettanomyces differential medium (DBDM). Flow cytometry proved to be a rapid and specific method for detecting spoilage yeasts like B. bruxellensis, with strong potential for early intervention and spoilage prevention in winemaking
