1,721,380 research outputs found
Development of a QCM (Quartz Crystal Microbalance) biosensor to detection of mycotoxins
No full textIn this study, we have used a direct immunoassay where the simple binding between antigen and an antibody is detected. Immunoassays were performed in a drop system, monitoring the decrease in the frequency of the quartz crystal microbalance device as the mass increases during immunoreaction. The QCM sensor was coated on both sides by gold electrodes; only one side of the crystal (liquid side) was in contact with the solution, the other side (contact side) was always dry. We tested a piezoelectric immunosensor for aflatoxin B1 (AFLA-B1), ochratoxin A (OTA), and fumonisin B1 (FB1) mycotoxin detection through the immobilization of DSP-anti-mycotoxin antibody (AFLA-B1-Ab anti-AFLAB1, OTA-Ab anti-OTA, FB1-Ab anti-FB1) on gold-coated quartz crystals (AT-cut/5 MHz). The DSP (3,3′-dithiodipropionic-acid-di-N- hydroxysuccinimide ester) was used for the covalent attachment of the proteins. The piezoelectric crystal electrodes were pretreated by DSP for 15 min, rinsed with water, and dried in a gentle flow of nitrogen gas. Then the DSP-coated crystals were installed in a sample holder and exposed to the antibody and to the analyte. Frequency and resistance shifts (Δf and ΔR) were measured simultaneously. © 2014 Springer International Publishing Switzerland
Prove di fatica per la qualificazione di carrelli merci presso la Breda C. F. di Pistoia
No full textAn objective metric for Explainable AI: How and why to estimate the degree of explainability
Full text linkThis paper presents a new method for objectively measuring the explainability of textual information, such as the outputs of Explainable AI (XAI). We introduce a metric called Degree of Explainability (DoX), drawing inspiration from Ordinary Language Philosophy and Achinstein's theory of explanations. It assumes that the degree of explainability is directly proportional to the number of relevant questions that a piece of information can correctly answer. We have operationalized this concept by formalizing the DoX metric through a mathematical formula, which we have integrated into a software tool named DoXpy. DoXpy relies on pre-trained deep language models for knowledge extraction and answer retrieval in order to estimate the DoX, transforming our theoretical insights into a practical tool for real-world applications. To confirm the effectiveness and consistency of our approach, we conducted comprehensive experiments and user studies with over 190 participants. These studies evaluated the quality of explanations by healthcare and finance XAI-based software systems. Our results demonstrate a correlation between increases in objective explanation usability and increments in the DoX score. These findings suggest that the DoX metric is congruent with other mainstream explainability measures. It provides a more objective and cost-effective alternative to non-deterministic user studies. Thus, we discuss the potential of DoX as a tool to evaluate the legal compliance of XAI systems. By bridging the gap between theory and practice in Explainable AI, our work fosters transparency, understandability, and legal compliance. DoXpy and related materials have been made available online to ensure reproducibility. & COPY; 2023 Elsevier B.V. All rights reserved
Akoma Ntoso: Flexibility and Customization to Meet Different Legal Traditions
Full text linkWe present different techniques to manage customization of Akoma Ntoso XSD, an OASIS XML vocabulary for legal documents, using native elements, like or , general elements, modules or tools
• AROMI ALIMENTARI
No full textGeneralità
Gli aromi sono costituiti da un’ampia varietà di sostanze organiche aventi struttura e gruppi funzionali diversi; essi possono essere eterociclici, terpenoidi, aromatici, ecc. Gli aromi dei cibi sono soprattutto dovuti a carboidrati, lipidi e proteine; comunque aromi specifici possono essere forniti da molte altre classi di composti, come alcoli,aldeidi, chetoni e vari composti eterociclici (pirazine, pirroli, piridine, ecc.). Gli aromi alimentari contenuti nei prodotti freschi come frutta e verdure sono almeno 250, arrivando a raddoppiare questo numero quando i cibi subiscono un trattamento termico od enzimatico, come nella torrefazione del caffè.
L’aroma può essere definito come la percezione combinata di gusto ed odore, che coinvolge recettori sia delle cavità orali che nasali. Infatti gli aromi sono le sostanze responsabili del sapore e del profumo dei cibi; esistono 4 gusti base: dolce, salato, acido, amaro, in aggiunta sapido e piccante e 7 odori principali: muschio, fiori, canfora, menta, putrido, pungente ed etereo. La sensazione aromatica può essere dovuta ad un singolo composto, come per esempio la vanillina o la cannella, od a gruppi di composti e in questo caso si parla di profilo aromatico di un alimento. Sebbene un gran numero di composti siano identificabile in un profilo aromatico, generalmente soltanto pochi connotano in modo significativo l’aroma; ad esempio il 2-isobutiltiazolo dà il sapore caratteristico al pomodoro. Poiché gli aromi possono essere naturalmente presenti oppure addizionati agli alimenti, in un profilo aromatico è cruciale la concentrazione di ogni componente. La biosintesi degli aromi può avvenire naturalmente, cioè essi possono essere già contenuti negli alimenti come vegetali e frutta, oppure possono essere prodotti da precursori durante la lavorazione o il trattamento termico (arrostimento, frittura, cottura in forno). Inoltre gli aromi possono essere prodotti per modificazioni enzimatiche quali le fermentazioni microbiche che avvengono nel formaggio e nel burro
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Multi-layered edits for meaningful interpretation of textual differences
No full textThe way humans and algorithms look at and understand differences between versions and variants of the same text may be very different. While correctness and overall byte length are fundamental aspects of good outputs of diff algorithms, they do not usually provide immediately interesting values for humans trying to make sense of the events that lead from one version to another of a text. In this paper we propose 3-edit, a layered model to group and organize individual differences (i.e., edits) between document versions in a conceptual value-based scaffolding that provides an easier and more approachable characterization of the modifications occurred to a text document. Through the structural and semantic classification of the individual edits, it becomes possible to differentiate between modifications, so as to show them differently, show only some of them, or emphasize some of them, so that the human mind can more easily identify the types of modifications that matter for its reading purpose. An algorithm that provides structural and semantic grouping of basic mechanical INS/DEL edits is described as well
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