How do goats "read" 2D-images of familiar and unfamiliar conspecifics?

To study individual recognition in animals, discrimination tasks are often conducted by presenting 2D images of real conspecifics. However, animals may discriminate the images merely as visual stimulus combinations without establishing referential relationships to the individuals depicted. In the current study, we investigated whether goats are able to discriminate photos of familiar and unfamiliar conspecifics, whether they not only process the photos as visual stimuli, but also understand them as virtual copies of real conspecifics and whether they grasp the concept of familiarity.

Exploring cocoa bean fermentation mechanisms by kinetic modelling.

Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model of cocoa bean fermentation we analyse five additional biochemical mechanisms derived from the literature.

Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach.

The low molecular weight carbohydrate (LMWC) profile has recently been investigated, showing considerable changes between fermented and unfermented cocoa beans. These differences are a consequence of the fermentation process, which is considered a crucial step in chocolate production. During fermentation, LMWC are involved in Maillard reaction, a crucial reaction for the development of aroma and taste precursors.

A mathematical model of cocoa bean fermentation.

Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate's flavour and taste. At the same time, cocoa bean fermentation is one of the least controlled processes in the food industry.