Kincl L.,Environmental Health science Center |
Anderson K.,Oregon State University
Proceedings - 18th Euromicro Conference on Digital System Design, DSD 2015 | Year: 2015
Health often depends as much on human choices as on physical phenomena: how people perceive their status and how they decide to respond affect their health and, more generally, their wellness. Supporting health and wellness with a cyber-physical system requires a holistic integration of components for remote monitoring of both physical and perceptual phenomena. This paper presents a system that meets this requirement through cyber-physical questionnaires, which trigger questions based on physical phenomena to record human perceptions. This prototype is a basis for future efforts aimed at evaluating the system in the field and expanding it not only to track human perceptions but also to affect choices and lifestyles. © 2015 IEEE.
Vincenzi S.,University of Padua |
Bierma J.,University of California at Irvine |
Wickramasekara S.I.,Environmental Health science Center |
Curioni A.,University of Padua |
And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2014
A chitinase was purified from Vitis vinifera Manzoni Bianco grape juice and characterized. On the basis of proteomic analysis of tryptic peptides, a significant match identified the enzyme as a type IV grape chitinase previously found in juices of other V. vinifera varieties. The optimal pH and temperature for activity toward colloidal chitin were found to be 6 and 30 °C, respectively. The enzyme was found to hydrolyze chitin and oligomers of N-acetylglucosamine, generating N,N′-diacetylchitobiose and N-acetylglucosamine as products, but was inactive toward N,N′- diacetylchitobiose. The enzyme exhibited both endo- and exochitinase activities. Because yeast contains a small amount of chitin in the cell wall, the possibility of growth inhibition was tested. At a concentration and pH expected in ripe grapes, no inhibition of wine yeast growth by the chitinase was observed. © 2014 American Chemical Society.