Search results for: essential oil content

Authors: Janya Sainui

Abstract:

As a rapid growth of digital videos and data communications, video summarization that provides a shorter version of the video for fast video browsing and retrieval is necessary. Key frame extraction is one of the mechanisms to generate video summary. In general, the extracted key frames should both represent the entire video content and contain minimum redundancy. However, most of the existing approaches heuristically select key frames; hence, the selected key frames may not be the most different frames and/or not cover the entire content of a video. In this paper, we propose a method of video summarization which provides the reasonable objective functions for selecting key frames. In particular, we apply a statistical dependency measure called quadratic mutual informaion as our objective functions for maximizing the coverage of the entire video content as well as minimizing the redundancy among selected key frames. The proposed key frame extraction algorithm finds key frames as an optimization problem. Through experiments, we demonstrate the success of the proposed video summarization approach that produces video summary with better coverage of the entire video content while less redundancy among key frames comparing to the state-of-the-art approaches.

Keywords: Video summarization, key frame extraction, dependency measure, quadratic mutual information, optimization.

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Authors: Eric Jiang

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As a popular rank-reduced vector space approach, Latent Semantic Indexing (LSI) has been used in information retrieval and other applications. In this paper, an LSI-based content vector model for text classification is presented, which constructs multiple augmented category LSI spaces and classifies text by their content. The model integrates the class discriminative information from the training data and is equipped with several pertinent feature selection and text classification algorithms. The proposed classifier has been applied to email classification and its experiments on a benchmark spam testing corpus (PU1) have shown that the approach represents a competitive alternative to other email classifiers based on the well-known SVM and naïve Bayes algorithms.

Keywords: Feature Selection, Latent Semantic Indexing, Text Classification, Vector Space Model.

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Authors: Harish Kumar, Hussein Yahia, Oriol Pont, Michel Haissaguerre, Nicolas Derval, Meleze Hocini

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The analysis to detect arrhythmias and life-threatening conditions are highly essential in today world and this analysis can be accomplished by advanced non-linear processing methods for accurate analysis of the complex signals of heartbeat dynamics. In this perspective, recent developments in the field of multiscale information content have lead to the Microcanonical Multiscale Formalism (MMF). We show that such framework provides several signal analysis techniques that are especially adapted to the study of heartbeat dynamics. In this paper, we just show first hand results of whether the considered heartbeat dynamics signals have the multiscale properties by computing local preticability exponents (LPEs) and the Unpredictable Points Manifold (UPM), and thereby computing the singularity spectrum.

Keywords: Microcanonical Multiscale Formalism (MMF), UnpredictablePoints Manifold (UPM), Heartbeat Dynamics.

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Authors: Sónia C. Andrade, Solange F. Oliveira, Raquel P. F. Guiné, Paula M. R. Correia

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Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content. At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenolic compounds, the sample that stood out was the acorn flour, having a high value of 0.812 g AGE/100 g. All the samples presented intermediate content of antioxidant activity and the sample that showed a slightly higher value was the wheat flour with a value of 0.746 mM TRE/g sample.

Keywords: Wheat, Acorn, Lupine, Chestnut, Flour, Antioxidant properties, Oxalate.

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Authors: Orathai Wongmetha, Lih-Shang Ke

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The quality attributes and storage life of 'Jinhwang' mango fruit can be effectively maintained with 1-methylcyclopropene (1-MCP) application and/or chitosan coating. 'Jinhwang' mango fruit was treated with 5 μl l-1 1-MCP for 12 h, dipped with 0.5 % chitosan, 5 μl l-1 1-MCP combine with 0.5 % chitosan and untreated (control) then stored at 10oC. Mango treated with 1-MCP maintained firmness, sucrose and starch content. Chitosan coating delayed firmness loss, sucrose content and the fruit decay when compare with control. Application of 1-MCP combine with chitosan also delayed firmness loss, sucrose content and starch content during storage. Furthermore, chitosan coating and combine treatment prolonged storage life of mango up to 29 days after storage while 1-MCP extended to 28 days after storage. Therefore, using all application of chitosan coating or 1-MCP combine with chitosan or 1-MCP in mango at 10oC is a feasible technology for maintains quality and prolongs storage life in order to expand marketability and export options.

Keywords: 1-Methylcyclopropene (1-MCP), chitosan, quality, storage life

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Authors: Bahadur Singh Hathan, B. L. Prassana

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Most of the commercial gluten free products are nutritionally inferior when compared to gluten containing counterparts as manufacturers most often use the refined flours and starches. So it is possible that people on gluten free diet have low intake of fibre content. The foxtail millet flour and copra meal are gluten free and have high fibre and protein contents. The formulation of fibre rich gluten free cookies was optimized by response surface methodology considering independent process variables as proportion of Foxtail millet (Setaria italica) flour in mixed flour, fat content and guar gum. The sugar, sodium chloride, sodium bicarbonates and water were added in fixed proportion as 60, 1.0, 0.4 and 20% of mixed flour weight, respectively. Optimum formulation obtained for maximum spread ratio, fibre content, surface L-value, overall acceptability and minimum breaking strength were 80% foxtail millet flour in mixed flour, 42.8 % fat content and 0.05% guar gum.

Keywords: Copra meal flour, Fiber rich gluten-free cookies, Foxtail millet flour, Optimization

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Authors: Faraidoon Rahmanzai, Mizuki Takigawa, Yu Bomura, Shigeyuki Date

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To obtain the high quality and essential workability of mortar, different types of superplasticizers are used. The superplasticizers are the chemical admixture used in the mix to improve the fluidity of mortar. Many factors influenced the superplasticizer to disperse the cement particle in the mortar. Nature and amount of replaced cement by slag, mixing procedure, delayed addition time, and heat stimulation technique of superplasticizer cause the varied effect on the fluidity of the cementitious material. In this experiment, the superplasticizers were heated for 1 hour under 60 °C in a thermostatic chamber. Furthermore, the effect of delayed addition time of heat stimulated superplasticizers (SP) was also analyzed. This method was applied to two types of polycarboxylic acid based ether SP (precast type superplasticizer (SP2) and ready-mix type superplasticizer (SP1)) in combination with a partial replacement of normal Portland cement with blast furnace slag (BFS) with 30% w/c ratio. On the other hands, the fluidity, air content, fresh density, and compressive strength for 7 and 28 days were studied. The results indicate that the addition time and heat stimulation technique improved the flow and air content, decreased the density, and slightly decreased the compressive strength of mortar. Moreover, the slag improved the flow of mortar by increasing the amount of slag, and the effect of external temperature of SP on the flow of mortar was decreased. In comparison, the flow of mortar was improved on 5-minute delay for both kinds of SP, but SP1 has improved the flow in all conditions. Most importantly, the transition points in both types of SP appear to be the same, at about 5±1 min.  In addition, the optimum addition time of SP to mortar should be in this period.

Keywords: Combined effect, delayed addition, heat stimulation, flow of mortar.

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Authors: Hanan Mahmoud Ezzat Mahmoud, Alaa Abd El Fatah Hefnawy

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In this paper, we present a system for content-based retrieval of large database of classified satellite images, based on user's relevance feedback (RF).Through our proposed system, we divide each satellite image scene into small subimages, which stored in the database. The modified radial basis functions neural network has important role in clustering the subimages of database according to the Euclidean distance between the query feature vector and the other subimages feature vectors. The advantage of using RF technique in such queries is demonstrated by analyzing the database retrieval results.

Keywords: content-based image retrieval, large database of image, RBF neural net, relevance feedback

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Authors: Hamed Qahri Saremi, Gholam Ali Montazer

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With the proliferation of World Wide Web, development of web-based technologies and the growth in web content, the structure of a website becomes more complex and web navigation becomes a critical issue to both web designers and users. In this paper we define the content and web pages as two important and influential factors in website navigation and paraphrase the enhancement in the website navigation as making some useful changes in the link structure of the website based on the aforementioned factors. Then we suggest a new method for proposing the changes using fuzzy approach to optimize the website architecture. Applying the proposed method to a real case of Iranian Civil Aviation Organization (CAO) website, we discuss the results of the novel approach at the final section.

Keywords: Web content, Web navigation, Website system, Webusage mining.

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Authors: E. P. Nurlaili, M. Astuti, Y. Marsono, S. Naruki

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Iron is an essential nutrient with limited bioavailability. Nutritional anemia caused mainly by iron deficiency is the most recognized nutritional problem in both countries as well as affluent societies. Rice (Oryza sativa L.) has become the most important cereal crop for the improvement of human health due to the starch, protein, oil, and the majority of micronutrients, particularly in Asian countries. In this study, the iron availability and profile lipid were evaluated for the extracts from Cibeusi varieties (black rices) of ancient rice brans. Results: The quality of K, B, R, E diets groups shows the same effect on the growth of rats. Hematocrit and MCHC levels of rats fed K, B, R and E diets were not significantly (P<0.05). MCV and MCH levels of rats K, B, R were significantly (P<0.05) with E groups but rats K, B, R were not significantly (P<0.05). The iron content in the serum of rats fed with K, B, R and E diets were not significantly (P<0.05). The highest level of iron in the serum was founded in the B group. The iron content in the liver of rats fed with K, B, R and E diets were not significantly (P<0.05). The highest level of iron in the liver was founded in the R group. HDL cholesterol levels were significantly (P<0.05) between rats of fed B, E with K, R, but K and R were not significantly (P<0.05). LDL cholesterol levels of rats fed K and E significantly (P<0.05) with B and R. Conclusions: the bran of pigmented rice varieties has, with some exceptions, greater antioxidant and free-radical scavenging activities. The results also show that pigmented rice extracts acted as prooxidants in the lipid peroxidation assay, possibly by mechanisms described for the pro-oxidant activities of tocopherol and ascorbic. Pigmented rice bran extracts more effectively increases iron stores and reduces the prevalence of iron deficiency.

Keywords: Anemia, black rice bran extract, iron, profile lipid.

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Authors: Bokyung Sung, Kwanghyo Koo, Jungsoo Kim, Myung-Bum Jung, Jinman Kwon, Ilju Ko

Abstract:

In this paper, we propose effective system for digital music retrieval. We divided proposed system into Client and Server. Client part consists of pre-processing and Content-based feature extraction stages. In pre-processing stage, we minimized Time code Gap that is occurred among same music contents. As content-based feature, first-order differentiated MFCC were used. These presented approximately envelop of music feature sequences. Server part included Music Server and Music Matching stage. Extracted features from 1,000 digital music files were stored in Music Server. In Music Matching stage, we found retrieval result through similarity measure by DTW. In experiment, we used 450 queries. These were made by mixing different compression standards and sound qualities from 50 digital music files. Retrieval accurate indicated 97% and retrieval time was average 15ms in every single query. Out experiment proved that proposed system is effective in retrieve digital music and robust at various user environments of web.

Keywords: Music Retrieval, Content-based, Music Feature and Digital Music.

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Authors: P. Phokharatkul, S. Chaisriya, S. Somkuarnpanit, S. Phaiboon, C. Kimpan

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This paper proposes a new method for image searches and image indexing in databases with a color temperature histogram. The color temperature histogram can be used for performance improvement of content–based image retrieval by using a combination of color temperature and histogram. The color temperature histogram can be represented by a range of 46 colors. That is more than the color histogram and the dominant color temperature. Moreover, with our method the colors that have the same color temperature can be separated while the dominant color temperature can not. The results showed that the color temperature histogram retrieved an accurate image more often than the dominant color temperature method or color histogram method. This also took less time so the color temperature can be used for indexing and searching for images.

Keywords: Color temperature histogram, color temperature, animage retrieval and content-based image retrieval.

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Authors: Zullina H. Shaari, Amzairi Amar, Abdul Mutalib Embong, Hezlina Hashim

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University websites are considered as one of the brand primary touch points for multiple stakeholders, but most of them did not have great designs to create favorable impressions. Some of the elements that web designers should carefully consider are the appearance, the content, the functionality, usability and search engine optimization. However, priority should be placed on website simplicity and negative space. In terms of content, previous research suggests that universities should include reputation, learning environment, graduate career prospects, image destination, cultural integration, and virtual tour on their websites. The study examines how top 200 world ranking science and technology-based universities present their brands online and whether the websites capture the content dimensions. Content analysis of the websites revealed that the top ranking universities captured these dimensions at varying degree. Besides, the UK-based university had better priority on website simplicity and negative space compared to the Malaysian-based university.

Keywords: Science and technology programs, top-ranked universities, online brands, university websites.

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Authors: Branislav V. Šojić, Ljiljana S. Petrović, Vladimir M. Tomović, Natalija R. Džinić, Anamarija I. Mandić, Snežana B. Škaljac, Marija R. Jokanović, Predrag M. Ikonić, Tatjana A. Tasić, Ivana J. Sedej

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The influence of ripening conditions (traditional and industrial) on oxidative and sensory stability of dry fermented sausage (Petrovská klobása), during 7 months of storage, was investigated. During the storage period the content of free fatty acids was significantly higher (P<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying. At the end of the storage period, content of hexanal in the sausage subjected to traditional conditions of ripening (1.67μg/g) was significantly lower (P<0.05) in comparison with this content in the sausage subjected to industrial conditions of ripening (4.94µg/g). Traditional conditions of ripening at lower temperatures have led to better sensory properties of odor and taste of traditional dry fermented sausage, Petrovská klobása after 2 and 7 months of storage.

Keywords: Lipid oxidation, Petrovská klobása, sensory stability, storage time.

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Authors: Petre Voicu, Mircea Oaida, Radu Vasiu, Catalin Gheorghiu, Aurel Dumitru

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The present work deals with the way in which food and tobacco waste can be used in agriculture. As a result of the lack of efficient technologies for their recycling, we are currently faced with the appearance of appreciable quantities of residual organic residues that find their use only very rarely and only after long storage in landfills. The main disadvantages of long storage of organic waste are the unpleasant smell, the high content of pathogenic agents, and the high content in the water. The release of these enormous amounts imperatively demands the finding of solutions to ensure the avoidance of environmental pollution. The measure practiced by us and presented in this paper consists of the processing of this waste in special installations, testing in pilot experimental perimeters, and later administration on agricultural lands without harming the quality of the soil, agricultural crops, and the environment. The current crisis of raw materials and energy also raises special problems in the field of organic waste valorization, an activity that takes place with low energy consumption. At the same time, their composition recommends them as useful secondary sources in agriculture. The transformation of food scraps and other residues concentrated organics thus acquires a new orientation, in which these materials are seen as important secondary resources. The utilization of food and tobacco waste in agriculture is also stimulated by the increasing lack of chemical fertilizers and the continuous increase in their price, under the conditions that the soil requires increased amounts of fertilizers in order to obtain high, stable, and profitable production. The need to maintain and increase the humus content of the soil is also taken into account, as an essential factor of its fertility, as a source and reserve of nutrients and microelements, as an important factor in increasing the buffering capacity of the soil, and the more reserved use of chemical fertilizers, improving the structure and permeability for water with positive effects on the quality of agricultural works and preventing the excess and/or deficit of moisture in the soil.

Keywords: Organic residue, food and tannery waste, fertilizer, soil.

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Authors: Jaruwan Chutrtong

Abstract:

This research aims to study consumer acceptance of Tempeh from various raw materials (type of bean) and determine protein contents for comparison. Tempeh made from soybean, peanut, white kidney bean and sesame in the ratio: - soybean:sesame =1:0.1, soybean:white kidney:sesame =1:1:0.1, soybean:peanut:sesame =1:1:0.1 and peanut:white kidney bean: sesame =1:1:0.1. The study found that consumer is most satisfied with appearances on soybean mixed with white kidney and black sesame tempeh (3.98). The most satisfied tempeh with textures is soybean mixed with peanut and black sesame tempeh (4.00). The most satisfied tempeh with odor is peanut mixed with white kidney bean and black sesame tempeh (4.04). And the most satisfied tempeh with flavor is peanut mixed with white kidney bean and black sesame tempeh (4.2). The amount of protein in production, soybean tempeh has the highest protein. When we add sesame seeds, it made the protein content slightly decreased (1.86 and 0.6 %). When we use peanut as raw material, the protein content decreased 15.3%. And when we use white kidney bean as raw material, the protein content decreased (22.77- 26.11%). 

Keywords: Acceptance, bean, protein content, tempeh.

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Authors: Peeyush Kumar, Sapna Mishra, Anushree Malik, Santosh Satya

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The essential oil of M. × piperita L. was formulated into a topical gel. The prepared gel was characterized for its pH, viscosity, spreadiblity, consistency and extrudiblity, while its stability was evaluated under different temperature conditions. The prepared M. × piperita oil gel was clear and transparent. The pH value of developed gel was 6.6, while its viscosity was 1200 cP. Spreadability and consistency of the M. × piperita oil gel was 10.7 g.cm/sec and 7 mm, respectively. The prepared gel showed good extrudiblity. During the stability studies, no significant change in pH and viscosity as a function of time for gel was observed, indicating stability of prepared formulation. The gel developed in this study is expected to forward the usage of M. × piperita essential towards commercial application.

Keywords: M. × piperita L., formulation, gel, characterization, stability

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Authors: S. Srinivasa Moorthy, K. Manonmani

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The new, polymer composites consisting of e-glass fiber reinforcement with titanium oxide filler in the double bonded unsaturated polyester resin matrix were made. The glass fiber and titanium oxide reinforcement composites were made in three different fiber lengths (3cm, 5cm, and 7cm), filler content (2 wt%, 4 wt%, and 6 wt%) and fiber content (20 wt%, 40 wt%, and 60 wt%). 27 different compositions were fabricated and a sequence of experiments were carried out to determine tensile strength and impact strength. The vital influencing factors fiber length, fiber content and filler content were chosen as 3 factors in 3 levels of Taguchi’s L₉ orthogonal array. The influences of parameters were determined for tensile strength and impact strength by Analysis of variance (ANOVA) and S/N ratio. Using Artificial Neural Network (ANN) an expert system was devised to predict the properties of hybrid reinforcement GFRP composites. The predict models were experimentally proved with the maximum coincidence.

Keywords: Analysis of variance (ANOVA), Artificial neural network (ANN), Polymer composites, Taguchi’s orthogonal array.

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Authors: Radhika Jain, Sangeeta Goomer

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In the present study an attempt has been made to re-engineer traditional wadi into wholesome ready-to-use cereal-pulse-based chunks rich in protein quality and fibre content. Chunks were made using extrusion-dehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in day-to-day home-made preparations such as pulao, potato curry and kadhi. Cereal-pulse ratio was calculated using NDpCal%. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cereal-pulse combination. Time-temperature combination for extrusion at 130^oC and dehydration at 65^oC for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10% and 68.50% respectively. Fibre content of formulations was 2.99% and 2.45%, respectively. Using a 5-point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82%, 87%, 86%, texture and consistency 80%, 81%, 88%, flavour and aroma 74%, 82%, 86%, after taste 70%, 75%, 86% and overall acceptability 77%, 75%, 88% respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare.

Keywords: Extrusion, NDpCal%, protein quality, wadi.

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Authors: Navneet Singh Deora, Aastha Deswal, H. N. Mishra

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Pasta is one of the most widely consumed food products around the world. Rapid determination of the moisture content in pasta will assist food processors to provide online quality control of pasta during large scale production. Rapid Fourier transform near-infrared method (FT-NIR) was developed for determining moisture content in pasta. A calibration set of 150 samples, a validation set of 30 samples and a prediction set of 25 samples of pasta were used. The diffuse reflection spectra of different types of pastas were measured by FT-NIR analyzer in the 4,000-12,000cm^-1 spectral range. Calibration and validation sets were designed for the conception and evaluation of the method adequacy in the range of moisture content 10 to 15 percent (w.b) of the pasta. The prediction models based on partial least squares (PLS) regression, were developed in the near-infrared. Conventional criteria such as the R², the root mean square errors of cross validation (RMSECV), root mean square errors of estimation (RMSEE) as well as the number of PLS factors were considered for the selection of three pre-processing (vector normalization, minimum-maximum normalization and multiplicative scatter correction) methods. Spectra of pasta sample were treated with different mathematic pre-treatments before being used to build models between the spectral information and moisture content. The moisture content in pasta predicted by FT-NIR methods had very good correlation with their values determined via traditional methods (R² = 0.983), which clearly indicated that FT-NIR methods could be used as an effective tool for rapid determination of moisture content in pasta. The best calibration model was developed with min-max normalization (MMN) spectral pre-processing (R² = 0.9775). The MMN pre-processing method was found most suitable and the maximum coefficient of determination (R²) value of 0.9875 was obtained for the calibration model developed.

Keywords: FT-NIR, Pasta, moisture determination.

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Authors: L. Strauta, S. Muižniece-Brasava

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Even though legumes possess high nutritional value and have a rather high protein content for plant origin products, they are underutilized mostly due to their lengthy cooking time. To increase the presence of legume-based products in human diet, new extruded products were made of cow peas (Vigna unguiculata (L.) Walp.). But as it is known, adding different moisture content to flour before extrusion can change the physical properties of the extruded product. Experiments were carried out to estimate the optimal moisture content for cow pea extrusion. After extrusion, the pH level had dropped from 6.7 to 6.5 and the lowest hardness rate was observed in the samples with additional 9 g 100g^-1 of moisture - 28±4N, but the volume mass of the samples with additional 9 g100g^-1 of water was 263±3 g L^-1; all samples were approximately 7±1mm long.

Keywords: Cow pea, extrusion-cooking, moisture, size.

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Authors: Kalyan Kr. Mandal, Suresh Thokchom, Mithun Roy

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The present paper reports results of an experimental program conducted to study performance of fly ash based geopolymer pastes at elevated temperature. Three series of geopolymer pastes differing in Na2O content (8.5%, 10% and 11.5%) were manufactured by activating low calcium fly ash with a mixture of sodium hydroxide and sodium silicate solution. The paste specimens were subjected to temperatures as high as 900oC and the behaviour at elevated temperatures were investigated on the basis of physical appearance, weight losses, residual strength, shrinkage measurements and sorptivity tests at different temperatures. Scanning electron microscopy along with EDX and XRD tests were also conducted to examine microstructure and mineralogical changes during the thermal exposure. Specimens which were initially grey turned reddish accompanied by appearance of small cracks as the temperature increased to 900oC. Loss of weight was more in specimens manufactured with highest Na2O content. Geopolymer paste specimen containing minimum Na2O performed better than those with higher Na2O content in terms of residual compressive strength.

Keywords: Compressive strength, EDX, Elevated temperature, Fly ash, Geopolymer, Scanning electron microscopy, XRD

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Authors: Saipunidzam Mahamad, Mohammad Noor Ibrahim, Rozana Kasbon, Chap Samol

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Animated graph gives some good impressions in presenting information. However, not many people are able to produce it because the process of generating an animated graph requires some technical skills. This work presents Content Management System with Animated Graph (CMS-AG). It is a webbased system enabling users to produce an effective and interactive graphical report in a short time period. It allows for three levels of user authentication, provides update profile, account management, template management, graph management, and track changes. The system development applies incremental development approach, object-oriented concepts and Web programming technologies. The design architecture promotes new technology of reporting. It also helps user cut off unnecessary expenses, save time and learn new things on different levels of users. In this paper, the developed system is described.

Keywords: Animated Graph, Content Management System.

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Authors: B. Coşgun, Ö. Öztürk

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Canola is a specific edible type of rapeseed, developed in the 1970s, which contains about 40 percent oil. This research was carried out to determine the yield and some quality characteristics of some winter canola cultivars during the 2010-2011 vegetation period in Central Anatolia of Turkey. In this research; Oase, Dante, Californium, Excalibur, Elvis, ES Hydromel, Licord, Orkan, Vectra, Nelson, Champlain and NK Petrol winter canola varieties were used as material. The field experiment was set up in a “Randomized Complete Block Design” with three replications on 21 September 2010. In this research; seed yield, oil content, protein content, oil yield and protein yield were examined. As a result of this research; seed yield, oil content, oil yield and protein yield (except protein content) were significant differences between the cultivars. The highest seed yield (6348 kg ha-1) was obtained from the NK Petrol, while the lowest seed yield (3949 kg ha-1) was determined from the Champlain cultivar was obtained. The highest oil content (46.73%) was observed from Oase and the lowest value was obtained from Vectra (41.87%) cultivar. The highest oil yield (2950 kg ha-1) was determined from NK Petrol while the least value (1681 kg ha-1) was determined from Champlain cultivar. The highest protein yield (1539.3 kg ha-1) was obtained from NK Petrol and the lowest protein yield (976.5 kg ha-1) was obtained from Champlain cultivar. The main purpose of the cultivation of oil crops, to increase the yield of oil per unit area. According the result of this research, NK Petrol cultivar which ranks first with regard to both seed yield and oil yield between cultivars as the most suitable winter canola cultivar of local conditions.

Keywords: Cultivar, Oil yield, Rapeseed, Seed Yield.

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Authors: Hussein Yousif Aziz, Jianlin Ma

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This research investigates the suitability of fuel oil in improving gypseous soil. A detailed laboratory tests were carried-out on two soils (soil I with 51.6% gypsum content, and soil II with 26.55%), where the two soils were obtained from Al-Therthar site (Al-Anbar Province-Iraq). This study examines the improvement of soil properties using the gypsum material which is locally available with low cost to minimize the effect of moisture on these soils by using the fuel oil. This study was conducted on two models of the soil gypsum, from the Tharthar area. The first model was sandy soil with Gypsum content of (51.6%) and the second is clayey soil and the content of Gypsum is (26.55%). The program included tests measuring the permeability and compressibility of the soil and their collapse properties. The shear strength of the soil and the amounts of weight loss of fuel oil due to drying had been found. These tests have been conducted on the treated and untreated soils to observe the effect of soil treatment on the engineering properties when mixed with varying degrees of fuel oil with the equivalent of the water content. The results showed that fuel oil is a good material to modify the basic properties of the gypseous soil of collapsibility and permeability, which are the main problems of this soil and retained the soil by an appropriate amount of the cohesion suitable for carrying the loads from the structure.

Keywords: Collapsibility, Enhancement of Gypseous Soils, Geotechnical Engineering, Gypseous soil, Shear Strength.

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Authors: Latha Parameswaran, K. Anbumani

Abstract:

Multimedia security is an incredibly significant area of concern. A number of papers on robust digital watermarking have been presented, but there are no standards that have been defined so far. Thus multimedia security is still a posing problem. The aim of this paper is to design a robust image-watermarking scheme, which can withstand a different set of attacks. The proposed scheme provides a robust solution integrating image moment normalization, content dependent watermark and discrete wavelet transformation. Moment normalization is useful to recover the watermark even in case of geometrical attacks. Content dependent watermarks are a powerful means of authentication as the data is watermarked with its own features. Discrete wavelet transforms have been used as they describe image features in a better manner. The proposed scheme finds its place in validating identification cards and financial instruments.

Keywords: Watermarking, moments, wavelets, content-based, benchmarking.

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Authors: J. Bertrandt, A. Kłos, R. Waszkowski, T. Nowicki, R. Pytlak, E. Stęzycka, A. Gazdzinska

Abstract:

 The aim of the work was estimation of copper intake with the daily food rations used for alimentation of students of military high schools and soldiers doing compulsory military service in the Polish Army. An average planned copper content in daily food rations used for alimentation of students and soldiers amounted to 2.49±0.35 mg, and 2.44±0.25 mg respectively. The copper content in the daily food ration given for consumption to students amounted from 1.81±0.14 mg to 2.58±0.44 mg while daily food rations served to soldiers delivered from 2.06±0.45 mg to 2.13±0.33 mg. The copper content in the rations planned for students and soldiers alimentation was within the limits of the norms obligatory in Poland. Daily food rations given for consumption, except rations served for students, were within the limits of the recommended norms, but food rations really eaten by examined men didn’t cover the requirements for copper.

Keywords: Copper, daily food ration, military service.

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Authors: Akhtar N, Khan BA, Khan MS, Mahmood T, Khan HMS, Iqbal M, Bashir S

Abstract:

This study was designed to formulate, pharmaceutically evaluate a topical skin-care cream (w/o emulsion) of Aloe Vera versus its vehicle (Base) as control and determine their effects on Stratum Corneum (SC) water content and Transepidermal water loss (TEWL). Base containing no extract and a Formulation containing 3% concentrated extract of Aloe Vera was developed by entrapping in the inner aqueous phase of w/o emulsion (cream). Lemon oil was incorporated to improve the odor. Both the Base and Formulation were stored at 8°C ±0.1°C (in refrigerator), 25°C±0.1°C, 40°C±0.1°C and 40°C± 0.1°C with 75% RH (in incubator) for a period of 4 weeks to predict their stability. The evaluation parameters consisted of color, smell, type of emulsion, phase separation, electrical conductivity, centrifugation, liquefaction and pH. Both the Base and Formulation were applied to the cheeks of 21 healthy human volunteers for a period of 8 weeks Stratum corneum (SC) water content and Transepidermal water loss (TEWL) were monitored every week to measure any effect produced by these topical creams. The expected organoleptic stability of creams was achieved from 4 weeks in-vitro study period. Odor was disappeared with the passage of time due to volatilization of lemon oil. Both the Base and Formulation produced significant (p≤0.05) changes in TEWL with respect to time. SC water content was significantly (p≤0.05) increased by the Formulation while the Base has insignificant (p 0.05) effects on SC water content. The newly formulated cream of Aloe Vera, applied is suitable for improvement and quantitative monitoring of skin hydration level (SC water content/ moisturizing effects) and reducing TEWL in people with dry skin.

Keywords: Aloe Vera; Skin; Stratum corneum (SC) water content and Transepidermal water loss (TEWL).

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Authors: Che-Wei Lee, Bay-Erl Lai

Abstract:

A new steganographic method via the use of numeric data on public websites with a self-authentication capability is proposed. The proposed technique transforms a secret message into partial shares by Shamir’s (k, n)-threshold secret sharing scheme with n = k + 1. The generated k+1 partial shares then are embedded into the numeric items to be disguised as part of the website’s numeric content, yielding the stego numeric content. Afterward, a receiver links to the website and extracts every k shares among the k+1 ones from the stego numeric content to compute k+1 copies of the secret, and the phenomenon of value consistency of the computed k+1 copies is taken as an evidence to determine whether the extracted message is authentic or not, attaining the goal of self-authentication of the extracted secret message. Experimental results and discussions are provided to show the feasibility and effectiveness of the proposed method.

Keywords: Steganography, data hiding, secret authentication, secret sharing.

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Authors: Sarantos Psycharis

Abstract:

Physical Computing, as an instructional model, is applied in the framework of the Engineering Pedagogy to teach “transversal/cross-cutting ideas” in a STEM content approach. Labview and Arduino were used in order to connect the physical world with real data in the framework of the so called Computational Experiment. Tertiary prospective engineering educators were engaged during their course and Computational Thinking (CT) concepts were registered before and after the intervention across didactic activities using validated questionnaires for the relationship between self-efficacy, computer programming, and CT concepts when STEM content epistemology is implemented in alignment with the Computational Pedagogy model. Results show a significant change in students’ responses for self-efficacy for CT before and after the instruction. Results also indicate a significant relation between the responses in the different CT concepts/practices. According to the findings, STEM content epistemology combined with Physical Computing should be a good candidate as a learning and teaching approach in university settings that enhances students’ engagement in CT concepts/practices.

Keywords: STEM, computational thinking, physical computing, Arduino, Labview, self-efficacy.

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