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Hydropower is a low-carbon energy source, which may be adversely impacted by climate change. This work applies the Grasshopper Optimization Algorithm (GOA) to optimize hydropower multi-reservoir systems. Performance of GOA is compared with that of particle swarm optimization (PSO). GOA is applied to hydropower, three-reservoir system (Seymareh, Sazbon, and Karkheh), located in the Karkheh basin (Iran) for baseline period 1976–2005 and two future periods (2040–2069) and (2070–2099) under greenhouse gases pathway scenarios RCP2.6, RCP4.5, and RCP8.5. GOA minimizes the shortage of hydropower energy generation. Results from GOA optimization of Seymareh reservoir show that average objective function in baseline is 85 and minimum value of average objective function in 2040–2069 would be under RCP2.6 (equal to 0.278). Optimization of Seymareh-reservoir based on PSO shows that average value of objective function in baseline is less (that is, better) than value obtained with GOA (10.953). Optimization results for two-reservoir system (Sazbon and Karkheh) based on GOA optimization show that objective function in baseline is 5.44 times corresponding value obtained with PSO, standard deviation is 2.3 times that calculated with PSO, and run-time is 1.5 times PSO’s. Concerning three-reservoir systems it was determined that objective function based on PSO had the best value (the lowest energy deficit), especially in future. GOA converges close to the best objective function, especially in future-periods optimization, and convergence to solutions is more stable than PSO’s. A comparison of performance of GOA and PSO indicates PSO converges faster to optimal solution, and produces better objective function than GOA.

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.

BACKGROUND & AIMS: It is not clear how intake of gluten during infancy affects subsequent risk of celiac disease. We investigated whether gluten intake before 2 years of age increases risk for celiac disease in genetically susceptible children. METHODS: We performed a case-control study of 436 pairs of children, generated from a database of 2525 children with genetic susceptibility to celiac disease in Sweden, matched for sex, birth year, and HLA genotype from September 2004 and February 2010. Children were screened annually for celiac disease using an assay for tissue transglutaminase autoantibodies (tTGA). Intestinal biopsies were collected from children who tested positive for tTGA to confirm the presence of celiac disease. Gluten intake was calculated from 3-day food records collected when the children were 9, 12, 18 and 24 months old. RESULTS: Breastfeeding duration (median 32 weeks) and age at first introduction to gluten (median 22 weeks) did not differ between cases and tTGA-negative children (controls). At the visit prior to tTGA seroconversion, cases reported a larger intake of gluten (median 4.9 g/day) than controls (median 3.9 g/day) (odds ratio [OR], 1.28; 95% confidence interval [CI], 1.13-1.46; P=.0002). More cases consumed amounts of gluten in the upper 3rd tertile (i.e. >5.0 g/day) before they tested positive for tTGA seroconversion than controls (OR, 2.65; 95% CI, 1.70-4.13; P