Abstract: Motion detection is a basic operation in the selection of significant segments of the video signals. For an effective Human Computer Intelligent Interaction, the computer needs to recognize the motion and track the moving object. Here an efficient neural network system is proposed for motion detection from the static background. This method mainly consists of four parts like Frame Separation, Rough Motion Detection, Network Formation and Training, Object Tracking. This paper can be used to verify real time detections in such a way that it can be used in defense applications, bio-medical applications and robotics. This can also be used for obtaining detection information related to the size, location and direction of motion of moving objects for assessment purposes. The time taken for video tracking by this Neural Network is only few seconds.
Abstract: We investigate an asymmetric connections model with a
dynamic network formation process, using an agent based simulation.
We permit heterogeneity of agents- value. Valuable persons seem
to have many links on real social networks. We focus on this
point of view, and examine whether valuable agents change the
structures of the terminal networks. Simulation reveals that valuable
agents diversify the terminal networks. We can not find evidence that
valuable agents increase the possibility that star networks survive the
dynamic process. We find that valuable agents disperse the degrees
of agents in each terminal network on an average.
Abstract: In the paper the mathematical model of tumor
growth is considered. New capillary network formation,
which supply cancer cells with the nutrients, is taken into the
account. A formula estimating a tumor growth in connection
with the number of capillaries is obtained.
Abstract: The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation and inulin impaired the formation of a Ca2+-induced whey protein network. The presence of whey proteins at a level allowing for protein gel network formation (6%) significantly increased the rheological parameters values of the gels. SEM micrographs showed that whey protein structure was coated by inulin moieties which could make the mixed gels firmer. The protein surface hydrophobicity measurements did not exclude synergistic interactions between inulin and whey proteins, however. The use of an electrophoretic technique did not show any stable inulin-whey protein complexes.