Search results for: Huma%20Moin

Authors: Sobia T. Javed, Sarmad Hussain, Ameera Maqbool, Samia Asloob, Sehrish Jamil, Huma Moin

Abstract:

The electronically available Urdu data is in image form which is very difficult to process. Printed Urdu data is the root cause of problem. So for the rapid progress of Urdu language we need an OCR systems, which can help us to make Urdu data available for the common person. Research has been carried out for years to automata Arabic and Urdu script. But the biggest hurdle in the development of Urdu OCR is the challenge to recognize Nastalique Script which is taken as standard for writing Urdu language. Nastalique script is written diagonally with no fixed baseline which makes the script somewhat complex. Overlap is present not only in characters but in the ligatures as well. This paper proposes a method which allows successful recognition of Nastalique Script.

Keywords: HMM, Image processing, Optical CharacterRecognition, Urdu OCR.

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Authors: Aimen Batool Bint-E-Rashid, Huma Irfan

Abstract:

This research aims to investigate the role of social media (Snapchat, Facebook, Twitter, etc.) in our daily lives and its implication on our everyday routine in the form of stressors. The study has been validated by a social media survey with 150 social media users belonging to various age groups. The study explores how social media can make an individual anti-social in his or her life offline. To explain the phenomenon, we have proposed and evaluated a model based on social media usage and stressors including burnout and social overload. Results, through correlation and regression tests, have revealed that with increase in social media usage, social overload and burnout also increases. Evidence for the fact that excessive social media usage causes social overload and burnout has been provided in the study.

Keywords: Burnout, emotional exhaustion, fatigue, stressors, social networking, social media, social overload.

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Authors: Huma Kanta Mishra, Akira Igarashi

Abstract:

A seismic isolation pad produced by utilizing the scrap tire rubber which contains interleaved steel reinforcing cords has been proposed. The steel cords are expected to function similar to the steel plates used in conventional laminated rubber bearings. The scrap tire rubber pad (STRP) isolator is intended to be used in low rise residential buildings of highly seismic areas of the developing countries. Experimental investigation was conducted on unbonded STRP isolators, and test results provided useful information including stiffness, damping values and an eventual instability of the isolation unit. Finite element analysis (FE analysis) of STRP isolator was carried out on properly bonded samples. These types of isolators provide positive incremental force resisting capacity up to shear strain level of 155%. This paper briefly discusses the force deformation behavior of bonded STRP isolators including stability of the isolation unit.

Keywords: base isolation, buckling load, finite element analysis, STRP isolators.

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Authors: Zarmina Gillani, Nuzhat Huma, Aysha Sameen, Mulazim Hussain Bukhari

Abstract:

Whey is an excellent food ingredient owing to its high nutritive value and its functional properties. However, composition of whey varies depending on composition of milk, processing conditions, processing method, and its whey protein content. The aim of this study was to prepare a whey powder from raw whey and to determine the influence of different processing temperatures (160 and 180 °C) on the physicochemical, functional properties during storage of 180 days and on whey protein denaturation. Results have shown that temperature significantly (P < 0.05) affects the pH, acidity, non-protein nitrogen (NPN), protein total soluble solids, fat and lactose contents. Significantly (p < 0.05) higher foaming capacity (FC), foam stability (FS), whey protein nitrogen index (WPNI), and a lower turbidity and solubility index (SI) were observed in whey powder processed at 160 °C compared to whey powder processed at 180 °C. During storage of 180 days, slow but progressive changes were noticed on the physicochemical and functional properties of whey powder. Reverse phase-HPLC analysis revealed a significant (P < 0.05) effect of temperature on whey protein contents. Denaturation of β-Lactoglobulin is followed by α-lacalbumin, casein glycomacropeptide (CMP/GMP), and bovine serum albumin (BSA).

Keywords: Whey powder, temperature, denaturation, reverse phase – HPLC.

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