An Indoor Fire Detection Method Based on Multi-Sensor Fusion and a Lightweight Convolutional Neural Network.

Indoor fires pose significant threats in terms of casualties and economic losses globally. Thus, it is vital to accurately detect indoor fires at an early stage. To improve the accuracy of indoor fire detection for the resource-constrained embedded platform, an indoor fire detection method based on multi-sensor fusion and a lightweight convolutional neural network (CNN) is proposed. Firstly, the Savitzky-Golay (SG) filter is used to clean the three types of heterogeneous sensor data, then the cleaned sensor data are transformed by means of the Gramian Angular Field (GAF) method into matrices, which are finally integrated into a three-dimensional matrix. This preprocessing stage will preserve temporal dependency and enlarge the characteristics of time-series data. Therefore, we could reduce the number of blocks, channels and layers in the network, leading to a lightweight CNN for indoor fire detection. Furthermore, we use the Fire Dynamic Simulator (FDS) to simulate data for the training stage, enhancing the robustness of the network. The fire detection performance of the proposed method is verified through an experiment. It was found that the proposed method achieved an impressive accuracy of 99.1%, while the number of CNN parameters and the amount of computation is still small, which is more suitable for the resource-constrained embedded platform of an indoor fire detection system.

Strengthening protected areas for biodiversity and ecosystem services in China.

Recent expansion of the scale of human activities poses severe threats to Earth's life-support systems. Increasingly, protected areas (PAs) are expected to serve dual goals: protect biodiversity and secure ecosystem services. We report a nationwide assessment for China, quantifying the provision of threatened species habitat and four key regulating services-water retention, soil retention, sandstorm prevention, and carbon sequestration-in nature reserves (the primary category of PAs in China). We find that China's nature reserves serve moderately well for mammals and birds, but not for other major taxa, nor for these key regulating ecosystem services. China's nature reserves encompass 15.1% of the country's land surface. They capture 17.9% and 16.4% of the entire habitat area for threatened mammals and birds, but only 13.1% for plants, 10.0% for amphibians, and 8.5% for reptiles. Nature reserves encompass only 10.2-12.5% of the source areas for the four key regulating services. They are concentrated in western China, whereas much threatened species' habitat and regulating service source areas occur in eastern provinces. Our analysis illuminates a strategy for greatly strengthening PAs, through creating the first comprehensive national park system of China. This would encompass both nature reserves, in which human activities are highly restricted, and a new category of PAs for ecosystem services, in which human activities not impacting key services are permitted. This could close the gap in a politically feasible way. We also propose a new category of PAs globally, for sustaining the provision of ecosystems services and achieving sustainable development goals.

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation.

Purple sweet potato anthocyanins are kinds of natural anthocyanin red pigments extracted from the root or stem of purple sweet potato. They are stable and have the functions of anti-oxidation, anti-mutation, anti-tumor, liver protection, hypoglycemia, and anti-inflammation, which confer them a good application prospect. Nevertheless, there is not a comprehensive review of purple sweet potato anthocyanins so far. The extraction, structural characterization, stability, functional activity, application in the food, cosmetics, medicine, and other industries of anthocyanins from purple sweet potato, together with their biotransformation in vitro or by gut microorganism are reviewed in this paper, which provides a reference for further development and utilization of anthocyanins.

Novel Rydberg eight-wave mixing process controlled in the nonlinear phase of a circularly polarized field.

Eight-wave mixing (EWM) is a seven-order nonlinear process that can reflect nonclassical features within multiple optical fields, thus imparting certain advantages. In this study, we directly observed the EWM spectrum and spatial images that show Rydberg atoms under a circularly polarized probe field in a five-level coherently prepared atomic system. Such circular polarization dressing fields can obtain high-contrast Rydberg EWM overcome the difficulties of several multi-wave mixing (MWM) signals always coexist, and the multi-parameter controlling Rydberg EWM mechanism is established by changing the power and detuning and polarization of the dressing fields. These controllable high-order MWM processes present a contrast ratio of 96% and a narrow linewidth of <30 MHz compared with low-order mixing processes under identical conditions (e.g., six-wave mixing). The corresponding MWM spatial images are presented, and they can partly reflect the underlying nonlinear phase variation, whereas the given theory can predict the experimental results.

Machine Learning Assisted Electronic/Ionic Skin Recognition of Thermal Stimuli and Mechanical Deformation for Soft Robots.

Soft robots have the advantage of adaptability and flexibility in various scenarios and tasks due to their inherent flexibility and mouldability, which makes them highly promising for real-world applications. The development of electronic skin (E-skin) perception systems is crucial for the advancement of soft robots. However, achieving both exteroceptive and proprioceptive capabilities in E-skins, particularly in terms of decoupling and classifying sensing signals, remains a challenge. This study presents an E-skin with mixed electronic and ionic conductivity that can simultaneously achieve exteroceptive and proprioceptive, based on the resistance response of conductive hydrogels. It is integrated with soft robots to enable state perception, with the sensed signals further decoded using the machine learning model of decision trees and random forest algorithms. The results demonstrate that the newly developed hydrogel sensing system can accurately predict attitude changes in soft robots when subjected to varying degrees of pressing, hot pressing, bending, twisting, and stretching. These findings that multifunctional hydrogels combine with machine learning to decode signals may serve as a basis for improving the sensing capabilities of intelligent soft robots in future advancements.

[Phylogenetic and physiological diversity of cold-adapted bacteria producing protease from sediments of the bottom layer of the glacier no. 1 in the Tianshan mountains].

OBJECTIVE: We characterized proteolytic bacteria isolates from sediments of the bottom layer of the Glacier No. 1 in the Tianshan Mountains, China. Physiological test and phylogenetic analysis were undertaken to expand our knowledge on diversity and ecological distribution of psycrotrophic and psycrophlic bacteria populations. METHODS: Using the screening media containing skim milk, we screened cold-adapted strains producing protease. Taxonomic identity and genetic variability of strains isolated was determined by partial 16S rRNA gene sequences and repetitive-element PCR fingerprint. RESULTS: Of the total 125 cold-adapted bacterial isolates, high levels of protease activity were observed from 27 isolates at optimal growth temperatures ranging from 15 to 24 degrees C in plate assay. Among 27 protease-producing strains, only 6 isolates were psychrophilic. The 16S rRNA gene phylogenetic analysis revealed that protease-producing isolates belonged to 5 phyum, namely alpha, beta and gamma of Proteobacteria, Actinobacteria and Cytophaga-Flexibacter-Bacteroides. They are affiliated to the genera Pseudomonas, Polaromonas, Brevundimonas, Rholococces, Cryobacterium, Kocuria, Arthrobacter, Chryseobacterium and Flavobacterium. The populations of the predominant cultivated protease-producing bacteria are the Pseudomonas spp. (40.7%). CONCLUSION: The results enriched our knowledge on the phylogenetic and physiological diversity of cold-adapted strains producing protease in cold environments.

Investigation of Acid Tolerance Mechanism of Acetobacter pasteurianus under Different Concentrations of Substrate Acetic Acid Based on 4D Label-Free Proteomic Analysis.

Acetobacter pasteurianus is always used to brew vinegar because of its ability of producing and tolerating a high concentration of acetic acid. During vinegar fermentation, initial acetic acid contributes to acetic acid accumulation, which varies with initial concentrations. In this study, to investigate the mechanisms of tolerating and producing acetic acid of Acetobacter pasteurianus under different concentrations of substrate acetic acid, four-dimensional label-free proteomic technology has been used to analyze the protein profiles of Acetobacter pasteurianus at different growth stages (the lag and exponential phases) and different substrate acetic acid concentrations (0%, 3%, and 6%). A total of 2093 proteins were quantified in this study. The differentially expressed proteins were majorly involved in gene ontology terms of metabolic processes, cellular metabolic processes, and substance binding. Under acetic acid stress, strains might attenuate the toxicity of acetic acid by intensifying fatty acid metabolism, weakening the tricarboxylic acid cycle, glycerophospholipid and energy metabolism during the lag phase, while strains might promote the assimilation of acetic acid and inter-conversion of substances during the exponential phase by enhancing the tricarboxylic acid cycle, glycolysis, pyruvate, and energy metabolism to produce and tolerate acid. Besides, cell cycle regulation and protein translation might be potential acid tolerance pathways under high acid stress. The result contributes to the exploration of new potential acid tolerance mechanisms in Acetobacter pasteurianus from four-dimensional label-free relative quantitative proteomics analysis.

Circ-POLA2-mediated miR-138-5p/SEMA4C axis affects colon cancer cell activities.

This study aimed to investigate the mechanism of circ-POLA2 in colon cancer (CC). Circ-POLA2, miR-138-5p, and SEMA4C levels in CC tissues and cells were recorded. The influences mediated by circ-POLA2, miR-138-5p or SEMA4C on cell proliferation, migration, invasion, and apoptosis were determined. The feedback loop of circ-POLA2/miR-138-5p/SEMA4C was surveyed. As measured, circ-POLA2 and SEMA4C were highly expressed, while miR-138-5p was poorly expressed. Meanwhile, circ-POLA2 could mediate SEMA4C through miR-138-5p targeting. Circ-POLA2 knockdown caused the blockade for cell activities, but this effect was alleviated by miR-138-5p inhibition or SEMA4C overexpression. Overall, circ-POLA2 is tumorigenic for CC through miR-138-5p/SEMA4C axis, which may provide a promising molecular target for CC therapy.

Risk assessment of marine oil spills using dynamic Bayesian network analyses.

Oil spills are serious threats to the marine ecosystem. Especially when an oil spill is faced with extreme weather, the consequences might be more severe. Until now, no such researches focus on the risk of these extreme scenarios. This paper proposes a novel dynamic assessment method to quantify the risk of oil spills in extreme winds based on dynamic Bayesian networks (DBNs). The physical models of advection, spreading, evaporation, and dispersion are transformed into DBNs, and the vulnerability model is established according to coastline types and socio-economic resources. By integrating all the sub-models, the overall DBN to quantify the dynamic risk of oil spills occurring in extreme winds is obtained. The proposed method is demonstrated by the Laizhou Bay. The developed model is validated by a three-axiom-based approach. Temporal and spatial dynamics of risk caused by oil spills in potential locations could be calculated. Based on the developed DBN, the risk of the Laizhou Bay coast caused by oil spills in annual extreme wind speeds corresponding to different mean recurrence intervals is studied. In addition, the effects of the occurrence time of annual extreme winds are also researched.

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae.

Mixed fermentation using saccharomyces cerevisiae and non-saccharomyces cerevisiae has become one of the main research strategies to improve wine aroma. Hence, this study applied the mixed fermentation technique using Pichia kudriavzevii and Saccharomyces cerevisiae to brew Cabernet Sauvignon wine and to investigate the effects of inoculation timing and inoculation ratio on the polyphenolics, antioxidant activity and aroma of the resulting wine. The results showed that mixed fermentation significantly improved the amounts of flavan-3-ols. In particular, S1:5 had the highest amounts of (-)-catechin and procyanidin B1 (73.23 mg/L and 46.59 mg/L), while S1:10 had the highest (-)-epicatechin content (57.95 mg/L). Meanwhile, S1:10 showed the strongest FRAP, CUPRAC and ABTS + activities (31.46 %, 25.38 % and 13.87 % higher than that of CK, respectively). In addition, mixed fermentation also increased the amounts of phenylethanol, isoamyl alcohol and ethyl esters, which enhanced the rose-like and fruity flavor of wine. This work used a friendly non-saccharomyces cerevisiae alongside appropriate inoculation strategies to provide an alternative approach for improved wine aroma and phenolic profile.

The Numerical and Experimental Investigation of Piezoresistive Performance of Carbon Nanotube/Carbon Black/Polyvinylidene Fluoride Composite.

The composites with multiple types of nano-carbon fillers have better electrical conductivity and piezoresistive properties as compared with composites with a single type of nano-carbon fillers. As previously reported, the nano-carbon fillers with various aspect ratios, such as carbon nanotube (CNT) and carbon black (CB), have synergistic enhanced effects on the piezoresistive performance of composite sensors. However, most of the works that have been reported are experimental investigations. The efficient and usable numerical simulation investigation needs to be further developed. In this study, based on an integrated 3D statistical resistor network model, a numerical simulation model was created to calculate the piezoresistive behavior of the CNT/CB/ Polyvinylidene Fluoride (PVDF) composite. This model also takes into account the tunneling effect between nearby nano-fillers. It is found from numerical simulation results that the piezoresistive sensitivity of composite simulation cells can be influenced by the fraction of CNT and CB. In the case that the CNT content is 0.073 wt.%, the best force-electrical piezoresistive sensitivity can be achieved when the CB loading is up to 0.2 wt.%. To verify the validity of the simulation model, the previous experimental investigation results are also compared. The experimental results confirm the validity of the model. The investigation is valuable and can be utilized to design a strain sensor for this nano-composite with increased sensitivity.

Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis.

The flat peach is a high economic value table fruit possessing excellent quality and a unique aroma. This article investigated the quality characteristics and aroma fingerprinting of flat peaches (Qingpan, QP; Ruipan 2, R2; Ruipan 4, R4; Wanpan, WP) from Xinjiang in terms of taste, antioxidant capacity, and volatile aroma compounds using high-performance liquid chromatography (HPLC) and HS-SPME-GC-MS. The results showed that the flat peaches had a good taste and high antioxidant capacity, mainly due to the high sugar-low acid property and high levels of phenolic compounds. This study found that sucrose (63.86~73.86%) was the main sugar, and malic acid (5.93~14.96%) and quinic acid (5.25~15.01%) were the main organic acids. Furthermore, chlorogenic acid (main phenolic compound), epicatechin, rutin, catechin, proanthocyanidin B1, and neochlorogenic acid were positively related to the antioxidant activity of flat peaches. All flat peaches had similar aroma characteristics and were rich in aromatic content. Aldehydes (especially benzaldehyde and 2-hexenal) and esters were the main volatile compounds. The aroma fingerprinting of flat peaches consisted of hexanal, 2-hexenal, nonanal, decanal, benzaldehyde, 2,4-decadienal, dihydro-ß-ionone, 6-pentylpyran-2-one, 2-hexenyl acetate, ethyl caprylate, γ-decalactone, and theaspirane, with a "peach-like", "fruit", and "coconut-like" aroma. Among them, 2,4-decadienal, 2-hexenyl acetate, and theaspirane were the characteristic aroma compounds of flat peaches. The results provide a theoretical basis for the industrial application of the special aroma of flat peaches.

Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang.

Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with cultivars. To investigate the physicochemical and aroma characteristics of peaches, the sugars, organic acids, total flavonoids, phenols, antioxidant activities, and aroma compounds of seven peach cultivars in Xinjiang were determined using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that sucrose (59.83 to 87.34%), malic acid (32.41 to 59.14%), and chlorogenic acid (10.43 to 45.50%) were the dominant sugar, organic acid, and phenolic compound in peaches, respectively. The antioxidant activity varied between 147.81 and 394.55 µmol TEs/100 g. The analysis of the aroma structure of peaches found that the volatile composition of peaches was relatively consistent, though the concentration of total aroma and certain separate compounds were different between cultivars. Meanwhile, the aroma fingerprint of the peaches consisted of hexyl acetate, cis-3-hexenyl acetate, γ-decalactone, n-hexanal, 2-hexenal, nonanal, decanal benzaldehyde and 6-pentylpyran-2-one, providing a clear green, sweet, floral, and fruity odor. These results provide complete information on the physicochemical properties, functional ingredients and aroma of the peaches.

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi's Vineyard, Xinjiang.

Epiphytic microbial communities significantly impact the health and quality of grape berries. This study utilized high-performance liquid chromatography and high-throughput sequencing to explore the epiphytic microbial diversity and physicochemical indicators in nine different wine grape varieties. In total, 1,056,651 high-quality bacterial 16S rDNA sequences and 1,101,314 fungal ITS reads were used for taxonomic categorization. Among the bacteria, Proteobacteria and Firmicutes were the dominant phyla, and Massilia, Pantoea, Pseudomonas, Halomonas, Corynebacterium, Bacillus, Anaerococcus, and Acinetobacter were the dominant genera. Among the fungi, Ascomycota and Basidiomycota were the dominant phyla, and Alternaria, Filobasidium, Erysiphe, Naganishia, and Aureobasidium were the dominant genera. Notably, Matheran (MSL) and Riesling (RS) exhibited the highest microbial diversity among the nine grape varieties. Moreover, pronounced differences in epiphytic microorganisms in red and white grapes suggested that the grape variety significantly influences the structure of surface microbial communities. Understanding the composition of epiphytic microorganisms on the grape skin can provide a direct guide to winemaking.

Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang.

As a famous table fruit in Xinjiang, apricot has gained an increasing number of consumers because of its rich nutritional value and seductive flavor. The aim of this study was to assess the sensory qualities, the nutritional value, antioxidant properties, and flavor of Xinjiang apricots, which were investigated using high-performance liquid chromatography (HPLC) and headspace-solid phase micro-extraction with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The results revealed that while there were similarities in the components contributing to nutrition and flavor, the Xinjiang apricots had distinct features. The "Luopuhongdaike" cultivar was superior in taste based on the comprehensive evaluation of the sugar, and acid contents and the sugar-acid ratio. The "Suogejianali" and "Luopuhongdaike" cultivars were the best in terms of nutrients and antioxidant activity. All Xinjiang apricots possessed similar volatile compounds, including linalool, nonanal, decanal, (E)-2-nonenal, and octanal, which provided fatty, green, lemon, floral, and orange aromatic notes. In conclusion, Xinjiang apricots have high nutritional and aromatic value. These results will provide a complete chemical characterization of the taste, nutritional ingredients, and aroma of Xinjiang apricots, and help breeders better develop polyphenol-rich varieties with superior antioxidant activity. PRACTICAL APPLICATION: This study investigated the sensory characteristics, nutritional value, antioxidant activity, and flavor of fresh apricots in Xinjiang. The research results will provide a theoretical basis for the development of the sensory characteristics, aroma, nutritional value, and medicinal value of fresh apricots in Xinjiang.

Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China.

Smoked horsemeat sausage is a famous fermented traditional food in Xinjiang, China. However, the microbial diversity and its potential contributions to the flavor components of smoked horsemeat sausage are unclear. In this study, the microbial community and flavor components of smoked horsemeat sausage from six regions of Xinjiang were measured by using amplicon sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, respectively. Relations among microbial communities, flavor components and environmental factors were subsequently predicted based on redundancy analysis (RDA) and Monte Carlo permutation tests. Although smoked horsemeat sausage samples from different regions possessed distinct microbial communities, lactic acid bacteria (LAB) were identified as the dominant consortium in smoked horsemeat sausage. Lactobacillus, Vagococcus, Lactococcus, and Carnobacterium were detected at high abundance in different sausages. The moisture content, nitrite content, and pH of the sausage might be important factors influencing the dominant bacterial community, according to the RDA. Among the dominant consortia, the eight core bacterial genera showed considerable correlations with the formation of sixteen volatile compounds in smoked horsemeat sausage based on multivariate statistical analysis. For example, the levels of Leuconostoc and Lactobacillus were positively correlated with those of 1-hexadecanol, hexyl acetate, 2-methyl-phenol, 1-pentanol, d-limonene, and 2-heptanone, and the levels of Leuconostoc, Lactobacillus, and Weissella were negatively correlated with those of 1-octanol, acetic acid, octanal, heptanal, and 1-hexanol. This study will provide a theoretical basis for understanding the microbial metabolic modes of Xinjiang smoked horsemeat sausages.

Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China.

Flavor (odor and taste) have a significant role in the consumer's acceptance, and volatile compounds are responsible for the odor of apricots. In the present work, headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) together with multivariate analysis, i.e., partial least square discrimination analysis (PLS-DA), were applied to construct the volatile fingerprints and biomarkers of apricots in Xinjiang, China. As a result, a total of 63 volatile substances were identified in the fruits of four apricot cultivars, seven of which were considered to serve as volatile biomarkers, which are damascenone for Dabaiyou apricots; acetophenone, myrcenol and 7-hexadecenal for Luopuhongdaike apricots; 2,4-dimethyl-cyclohexanol for You apricots; eucalyptol and salicylaldehyde for Xiaobai apricots. Moreover, Xiaobai apricots were richer in soluble sugars, organic acids and total phenolic and total flavonoid content than the other three apricot varieties. This work helps to characterize the volatile profiles and biomarkers of different apricot cultivars while providing theoretical guidance for developing apricot-flavored foods in practical production.

Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).

High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexity of the wine body and aroma. In this study, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) were used to study the effects of adding 20% of Merlot, Marselan, Syrah and Pinot Noir and different blending methods on the nutritional, taste, color and aroma components of Cabernet Sauvignon wine. The results showed that the highest total phenols and flavonoids, the greatest content of antioxidant characteristics, the optimal color according to the parameter of T, red% and blue% and the most abundant aroma were observed both in CGM (grape blending Cabernet Sauvignon and Merlot) and CGS (grape blending Cabernet Sauvignon and Marselan), thus indicating the higher quality and complexity of these wines. In addition, the co-grapes treatment afforded more color and hue value than co-wines, which indicates co-grapes had more stable and more varied colors than co-wines. Our findings provide theoretical support for improving wine quality and craftsmanship.