Abstract: Cochlear Implantation (CI) which became a routine
procedure for the last decades is an electronic device that provides a
sense of sound for patients who are severely and profoundly deaf.
The optimal success of this implantation depends on the electrode
technology and deep insertion techniques. However, this manual
insertion procedure may cause mechanical trauma which can lead to
severe destruction of the delicate intracochlear structure.
Accordingly, future improvement of the cochlear electrode implant
insertion needs reduction of the excessive force application during
the cochlear implantation which causes tissue damage and trauma.
This study is examined tool-tissue interaction of large prototype scale
digit embedded with distributive tactile sensor based upon cochlear
electrode and large prototype scale cochlea phantom for simulating
the human cochlear which could lead to small scale digit
requirements. The digit, distributive tactile sensors embedded with
silicon-substrate was inserted into the cochlea phantom to measure
any digit/phantom interaction and position of the digit in order to
minimize tissue and trauma damage during the electrode cochlear
insertion. The digit have provided tactile information from the digitphantom
insertion interaction such as contact status, tip penetration,
obstacles, relative shape and location, contact orientation and
multiple contacts. The tests demonstrated that even devices of such a
relative simple design with low cost have potential to improve
cochlear implant surgery and other lumen mapping applications by
providing tactile sensory feedback information and thus controlling
the insertion through sensing and control of the tip of the implant
during the insertion. In that approach, the surgeon could minimize the
tissue damage and potential damage to the delicate structures within
the cochlear caused by current manual electrode insertion of the
cochlear implantation. This approach also can be applied to other
minimally invasive surgery applications as well as diagnosis and path
navigation procedures.
Abstract: In the present research, whole meal barley flour
(WBF) was supplemented with gelatinized corn flour (GCF) in 0 and
30%. Whole meal wheat flour (WWF) was mixed with defatted rice
bran (DRB) to produce 0, 20, 25, and 30% replacement levels.
Rheological properties of dough were studied. Thermal properties
and starch crystallinity of flours were evaluated. Flat bread, balady
bread and pie were prepared from the different flour blends. The
different bakeries were sensory evaluated. Color of raw materials and
crust of bakery products were determined. Nutrients contents of raw
flours and food products were assessed. Results showed that addition
of GCF to WBF increased the viscosity and falling number of the
produced dough. Water absorption, dough development time and
dough stability increased with increasing the level of DRB in dough
while, weakening and mixing tolerance index decreased.
Extensibility and energy decreased, while, resistance to extension
increased as DRB level increased. Gelatinized temperature of WWF,
WBF, GCF, and DRB were 13.26, 35.09, 28.33, and 39.63,
respectively. Starch crystallinity was affected when DRB was added
to WWF. The highest protein content was present in balady bread
made from 70% WWF and 30% DRB. The highest calcium,
phosphorus, and potassium levels were present in products made
from 100% WBF. Sensory attributes of the products were slightly
affected by adding DRB and GCF. Conclusion: Addition of DRB or
GCF to WWF or WBF, respectively affect the physical, chemical,
rheological and sensory properties of balady bread, flat bread, and pie
while improved their nutritive values.
Abstract: Value addition to agricultural produce is of possible
potential in reducing poverty, improving food security and
malnutrition, therefore the need to develop small and microenterprises
of sweet potato production. A study was carried out in Nigeria to determine the acceptability
of blends sweet potato (Ipomea batatas) and commodities yellow
maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine
max), bambara groundnut (Vigna subterranean), guinea corn
(Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus
sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two
methods: oven and sun drying. The blends were also assessed in
terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet
potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40
of sweet potato/guinea corn), YTE (100% soybean), TYG (100%
sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet
potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100%
Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet
potato/ yellow maize). In addition, carried out chemical analysis
revealed that sweet potato has high percentage of vitamins A and C,
potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and
iron (Fe) and fibre content. There is also an increase of vitamin A and
Iron in the blended products.
Abstract: This study aims to examine the sensory quality of
meatballs made from Balinese beef and buffalo meat after the
addition of smoke powder prior to storage at the temperatures of 2-
5°C for 7 days. This study used meat from Longissimus dorsi muscle
of male Balinese cattle aged 3 years and of male buffalo aged 5 years
as the main raw materials, and smoke powder as a binder and
preservative in making meatballs. The study was based on completely
randomized design (CRD) of factorial pattern of 2 x 3 x 2 where
factors 1, 2 and 3 included the types of meat (cattle and buffalo),
types of smoke powder (oven dried, freeze dried and spray dried)
with a level of 2% of the weight of the meat (w/w), and storage
duration (0 and 7 days) with three replications, respectively. The
parameters measured were the meatball sensory quality (scores of
tenderness, firmness, chewing residue, and intensity of flavor). The
results of this study show that each type of meat has produced
different sensory characteristics. The meatballs made from buffalo
meat have higher tenderness and elasticity scores than the Balinese
beef. Meanwhile, the buffalo meatballs have a lower residue
mastication score than the Balinese beef. Each type of smoke
powders has produced a relatively similar sensory quality of
meatballs. It can be concluded that the smoke powder of 2% of the
weight of the meat (w/w) could maintain the sensory quality of the
meatballs for 7 days of storage.
Abstract: Parboiled rice was developed to produce rice, which
has a low glycemic index for diabetics. However, diabetics also have
a chromium (Cr) deficiency. Thus, it is important to fortify rice with
Cr to increase the Cr content. Moreover, parboiled rice becomes
rancid easily and has a musty odor, rendering the rice unfavorable.
Natural herbs such as pandan leaves (Pandanus amaryllifolius
Roxb.), bay leaves (Syzygium polyanthum [Wigh] Walp) and
cinnamon bark powder (Cinnamomon cassia) are commonly added to
food as aroma enhancers. Previous research has shown that these
herbs could improve insulin sensitivity. The purpose of this study
was to evaluate the effect of herbal extract coatings on the cooking
quality and the preference level of chromium fortified - parboiled rice
(CFPR). The rice grain variety used for this experiment was Ciherang
and the fortificant was CrCl3. The three herbal extracts used for
coating the CFPR were cinnamon, pandan and bay leaf, with
concentration variations of 3%, 6%, and 9% (w/w) for each of the
extracts. The samples were analyzed for their alkali spreading value,
cooking time, elongation, water uptake ratio, solid loss, colour and
lightness; and their sensory properties were determined by means of
an organoleptic test. The research showed that coating the CFPR with
pandan and cinnamon extracts at a concentration of 3% each
produced a preferred CFPR. When coated with those herbal extracts
the CFPR had the following cooking quality properties: alkali
spreading value 5 (intermediate gelatinization temperature), cooking
time, 26-27 min, color value, 14.95-15.00, lightness, 42.30 – 44.06,
elongation, 1.53 – 1.54, water uptake ratio , 4.05-4.06, and solid loss,
0.09/100 g – 0.13 g/100 g.
Abstract: In the past few years, high consumption of soft drinks
has attracted negative attention world-wide due to its possible
adverse effects, leading the health conscious people to find
alternative nutraceutical or herbal health drinks. In the present study,
a nutraceutical soft drink was developed utilizing some easily
available and well known traditional herbs having nutritional
potential. The key ingredients were selected as bael, amla, lemon
juice, ashwagandha and poppy seeds based on their household routine
use in the summer with proven refreshing, cooling and energetic
feeling since ages. After several trials made, the final composition of
nutraceutical summer soft drink was selected as most suitable
combination based on the taste, physicochemical, microbial and
organoleptic point of view. The physicochemical analysis of the
prepared drink found to contain optimum level of titratable acidity,
total soluble solids and pH which were in accordance of the
commercial recommendations. There were no bacterial colonies
found in the product therefore found within limits. During the nine
point’s hedonic scale sensory evaluation, the drink was strongly liked
for colour, taste, flavour and texture. The formulation was found to
contain flavonoids (80mg/100ml), phenolics (103mg/100ml), vitamin
C (250mg/100ml) and has antioxidant potential (75.52%) apart from
providing several other essential vitamins, minerals and healthy
components. The developed nutraceutical drink provides an
economical and feasible option for the consumers with very good
taste combined with potential health benefits. The present drink is
potentially capable to replace the synthetic soft drinks available in the
market.
Abstract: This paper discusses the question whether a person
diagnosed with dyslexia will necessarily have difficulty in reading
musical notes. The author specifies the characteristics of alphabet
reading in comparison to musical notation reading, and concludes
that there should be no contra-indication for teaching standard music
reading to children with dyslexia if an appropriate process is offered.
This conclusion is based on a long term case study and relies on two
main characteristics of music reading: (1) musical notation system is
a systematic, logical, relative set of symbols written on a staff; and
(2) music reading learning connected with playing a musical
instrument is a multi-sensory activity that combines sight, hearing,
touch, and movement. The paper describes music reading teaching
procedures, using soprano recorders, and provides unique teaching
methods that have been found to be effective for students who were
diagnosed with dyslexia. It provides theoretical explanations in
addition to guidelines for music education practices.
Abstract: Adequate analgesia following caesarean section
decreases morbidity, hastens ambulation, improves patient outcome
and facilitates care of the newborn. Intrathecal magnesium, an
NMDA antagonist, has been shown to prolong analgesia without
significant side effects in healthy parturients. The aim of this study
was to evaluate the onset and duration of sensory and motor block,
hemodynamic effect, postoperative analgesia, and adverse effects of
magnesium or fentanyl given intrathecally with hyperbaric 0.5%
bupivacaine in patients with mild preeclampsia undergoing caesarean
section. Sixty women with mild preeclampsia undergoing elective
caesarean section were included in a prospective, double blind,
controlled trial. Patients were randomly assigned to receive spinal
anesthesia with 2 mL 0.5% hyperbaric bupivacaine with 12.5 μg
fentanyl (group F) or 0.1 ml of 50% magnesium sulphate (50 mg)
(group M) with 0.15ml preservative free distilled water. Onset,
duration and recovery of sensory and motor block, time to maximum
sensory block, duration of spinal anaesthesia and postoperative
analgesic requirements were studied. Statistical comparison was
carried out using the Chi-square or Fisher’s exact tests and
Independent Student’s t-test where appropriate. The onset of both
sensory and motor block was slower in the magnesium group. The
duration of spinal anaesthesia (246 vs. 284) and motor block (186.3
vs. 210) were significantly longer in the magnesium group. Total
analgesic top up requirement was less in group M. Hemodynamic
parameters were similar in both the groups. Intrathecal magnesium
caused minimal side effects. Since Fentanyl and other opioid
congeners are not available throughout the country easily,
magnesium with its easy availability and less side effect profile can
be a cost effective alternative to fentanyl in managing pregnancy
induced hypertension (PIH) patients given along with Bupivacaine
intrathecally in caesarean section.
Abstract: Consumers are demanding novel beverages that are
healthier, convenient and have appealing consumer acceptance. The
objectives of this study were to investigate the effects of adding grape
polyphenols and the influence of presenting health claims on the
sensory acceptability of wines. Fresh red sorrel calyces were
fermented into wines. The total soluble solids of the pectinase-treated
sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form
of grape pomace extract was added to sorrel wines (w/v) in specified
levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12
panelists was use to select the level of polyphenol to be added to
sorrel wines for sensory preference The sensory attributed of the
wines which were evaluated were colour, clarity, aroma, flavor,
mouth-feel, sweetness, astringency and overall preference. The sorrel
wine which was most preferred from focus group evaluation was
presented for hedonic rating. In the first stage of hedonic testing, the
sorrel wine was served chilled at 7°C for 24 h prior to sensory
evaluation. Each panelist was provided with a questionnaire and was
asked to rate the wines on colour, aroma, flavor, mouth-feel,
sweetness, astringency and overall acceptability using a 9-point
hedonic scale. In the second stage of hedonic testing, the panelist
were instructed to read a health abstract on the health benefits of
polyphenolic compounds and again to rate sorrel wine with added 25
ppm polyphenol. Paired t-test was used for the analysis of the
influence of presenting health information on polyphenols on hedonic
scoring of sorrel wines. Focus groups found that the addition of
polyphenol addition had no significant effect on sensory color and
aroma but affected clarity and flavor. A 25 ppm wine was liked
moderately in overall acceptability. The presentation of information
on the health benefit of polyphenols in sorrel wines to panelists had
no significant influence on the sensory acceptance of wine. More
than half of panelists would drink this wine now and then. This wine
had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and
alcohol content of 13.0%. The sorrel wine was liked moderately in
overall acceptability with the added polyphenols.
Abstract: The possibility of application the dietary fibers in
production of crackers was observed in this work, as well as their
influence on rheological and textural properties on the dough for
crackers and influence on sensory properties of obtained crackers.
Three different dietary fibers, oat, potato and pea fibers, replaced
10% of wheat flour. Long fermentation process and baking test
method were used for crackers production. The changes of dough for
crackers were observed by rheological methods of determination the
viscoelastic dough properties and by textural measurements. Sensory
quality of obtained crackers was described using quantity descriptive
method (QDA) by trained members of descriptive panel. Additional
analysis of crackers surface was performed by videometer. Based on
rheological determination, viscoelastic properties of dough for
crackers were reduced by application of dietary fibers. Manipulation
of dough with 10% of potato fiber was disabled, thus the recipe
modification included increase in water content at 35%. Dough
compliance to constant stress for samples with dietary fibers
decreased, due to more rigid and stiffer dough consistency compared
to control sample. Also, hardness of dough for these samples
increased and dough extensibility decreased. Sensory properties of
final products, crackers, were reduced compared to control sample.
Application of dietary fibers affected mostly hardness, structure and
crispness of the crackers. Observed crackers were low marked for
flavor and taste, due to influence of fibers specific aroma. The sample
with 10% of potato fibers and increased water content was the most
adaptable to applied stresses and to production process. Also this
sample was close to control sample without dietary fibers by
evaluation of sensory properties and by results of videometer method.
Abstract: A sensory network consists of multiple detection
locations called sensor nodes, each of which is tiny, featherweight
and portable. A single path routing protocols in wireless sensor
network can lead to holes in the network, since only the nodes
present in the single path is used for the data transmission. Apart
from the advantages like reduced computation, complexity and
resource utilization, there are some drawbacks like throughput,
increased traffic load and delay in data delivery. Therefore, multipath
routing protocols are preferred for WSN. Distributing the traffic
among multiple paths increases the network lifetime. We propose a
scheme, for the data to be transmitted through a dominant path to
save energy. In order to obtain a high delivery ratio, a basic route
reconstruction protocol is utilized to reconstruct the path whenever a
failure is detected. A basic reconstruction routing (BRR) algorithm is
proposed, in which a node can leap over path failure by using the
already existing routing information from its neighbourhood while
the composed data is transmitted from the source to the sink. In order
to save the energy and attain high data delivery ratio, data is
transmitted along a multiple path, which is achieved by BRR
algorithm whenever a failure is detected. Further, the analysis of
how the proposed protocol overcomes the drawback of the existing
protocols is presented. The performance of our protocol is compared
to AOMDV and energy efficient node-disjoint multipath routing
protocol (EENDMRP). The system is implemented using NS-2.34.
The simulation results show that the proposed protocol has high
delivery ratio with low energy consumption.
Abstract: Toddy sediment (TS) was cultured in a PDA medium
to determine initial yeast load, and also it was undergone sun, shade,
solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and
60oC) drying with a view to preserve viability of yeast. Thereafter,
this study was conducted according to two factor factorial design in
order to determine best preservation method. Therein the dried TS
from the best drying method was taken and divided into two portions.
One portion was mixed with 3: 7 ratio of TS: rice flour and the
mixture was divided in to two again. While one portion was kept
under in house condition the other was in a refrigerator. Same
procedure was followed to the rest portion of TS too but it was at the
same ratio of corn flour. All treatments were vacuum packed in triple
laminate pouches and the best preservation method was determined
in terms of leavening index (LI). The TS obtained from the best
preservation method was used to make foods (bread and hopper) and
organoleptic properties of it were evaluated against same of ordinary
foods using sensory panel with a five point hedonic scale.
Results revealed that yeast load or fresh TS was 58×106 CFU/g.
The best drying method in preserving viability of yeast was DCA
because LI of this treatment (96%) is higher than that of other three
treatments. Organoleptic properties of foods prepared from best
preservation method are as same as ordinary foods according to Duo
trio test.
Abstract: OPEN_EmoRec_II is an open multimodal corpus with
experimentally induced emotions. In the first half of the experiment,
emotions were induced with standardized picture material and in the
second half during a human-computer interaction (HCI), realized
with a wizard-of-oz design. The induced emotions are based on the
dimensional theory of emotions (valence, arousal and dominance).
These emotional sequences - recorded with multimodal data (facial
reactions, speech, audio and physiological reactions) during a
naturalistic-like HCI-environment one can improve classification
methods on a multimodal level.
This database is the result of an HCI-experiment, for which 30
subjects in total agreed to a publication of their data including the
video material for research purposes*. The now available open
corpus contains sensory signal of: video, audio, physiology (SCL,
respiration, BVP, EMG Corrugator supercilii, EMG Zygomaticus
Major) and facial reactions annotations.
Abstract: OPEN_EmoRec_II is an open multimodal corpus with
experimentally induced emotions. In the first half of the experiment,
emotions were induced with standardized picture material and in the
second half during a human-computer interaction (HCI), realized
with a wizard-of-oz design. The induced emotions are based on the
dimensional theory of emotions (valence, arousal and dominance).
These emotional sequences - recorded with multimodal data (facial
reactions, speech, audio and physiological reactions) during a
naturalistic-like HCI-environment one can improve classification
methods on a multimodal level.
This database is the result of an HCI-experiment, for which 30
subjects in total agreed to a publication of their data including the
video material for research purposes*. The now available open
corpus contains sensory signal of: video, audio, physiology (SCL,
respiration, BVP, EMG Corrugator supercilii, EMG Zygomaticus
Major) and facial reactions annotations.
Abstract: Control of honey frauds is needed in Ecuador to
protect bee keepers and consumers because simple syrups and new
syrups with eucalyptus are sold as genuine honeys. Authenticity of
Ecuadorian commercial honeys was tested with a vortex emulsion
consisting on one volume of honey:water (1:1) dilution, and two
volumes of diethyl ether. This method allows a separation of phases
in one minute to discriminate genuine honeys that form three phase
and fake honeys that form two phases; 34 of the 42 honeys analyzed
from five provinces of Ecuador were genuine. This was confirmed
with 1H NMR spectra of honey dilutions in deuterated water with an
enhanced amino acid region with signals for proline, phenylalanine
and tyrosine. Classic quality indicators were also tested with this
method (sugars, HMF), indicators of fermentation (ethanol, acetic
acid), and residues of citric acid used in the syrup manufacture. One
of the honeys gave a false positive for genuine, being an admixture of
genuine honey with added syrup, evident for the high sucrose.
Sensory analysis was the final confirmation to recognize the honey
groups studied here, namely honey produced in combs by Apis
mellifera, fake honey, and honey produced in cerumen pots by
Geotrigona, Melipona, and Scaptotrigona. Chloroform extractions of
honey were also done to search lipophilic additives in NMR spectra.
This is a valuable contribution to protect honey consumers, and to
develop the beekeeping industry in Ecuador.
Abstract: The objective of this study was to evaluate the
physical and chemical characteristics of Serra da Estrela cheese and
compare these results with those of the sensory analysis. For the
study were taken six samples of Serra da Estrela cheese produced
with 6 different ecotypes of thistle in a dairy situated in Penalva do
Castelo. The chemical properties evaluated were moisture content,
protein, fat, ash, chloride and pH; the physical properties studied
were color and texture; and finally a sensory evaluation was
undertaken. The results showed moisture varying in the range 40-
48%, protein in the range 15-20%, fat between 41-45%, ash between
3.9-5.0% and chlorides varying from 1.2 to 3.0%. The pH varied
from 4.8 to 5.4. The textural properties revealed that the crust
hardness is relatively low (maximum 7.3 N), although greater than
flesh firmness (maximum 1.7 N), and also that these cheeses are in
fact soft paste type, with measurable stickiness and intense
adhesiveness. The color analysis showed that the crust is relatively
light (L* over 50), and with a predominant yellow coloration (b*
around 20 or over) although with a slight greenish tone (a* negative).
The results of the sensory analysis did not show great variability for
most of the attributes measured, although some differences were
found in attributes such as crust thickness, crust uniformity, and
creamy flesh.
Abstract: The Roma (Gypsies) is a transnational minority with a
high degree of consanguineous marriages. Similar to other
genetically isolated founder populations, the Roma harbor a number
of unique or rare genetic disorders. This paper discusses about a rare
form of Charcot-Marie-Tooth disease – type 4G (CMT4G), also
called Hereditary Motor and Sensory Neuropathy type Russe, an
autosomal recessive disease caused by mutation private to Roma
characterized by abnormally increased density of non-myelinated
axons. CMT4G was originally found in Bulgarian Roma and in 2009
two putative causative mutations in the HK1 gene were identified.
Since then, several cases were reported in Roma families mainly
from Bulgaria and Spain. Here we present a Slovak Roma family in
which CMT4G was diagnosed on the basis of clinical examination
and genetic testing. This case is a further proof of the role of the HK1
gene in pathogenesis of the disease. It confirms that mutation in the
HK1 gene is a common cause of autosomal recessive CMT disease in
Roma and should be considered as a common part of a diagnostic
procedure.
Abstract: Cross flow water tube heat exchanger can be designed
and made operational using methods of model building and
simulation of the system. This paper projects the design and
development of a model of cross flow water tube heat-exchanger
system, simulation and validation of control analysis of different
tuning methods. Feedback and override control system is developed
using inputs acquired with the help of sensory system. A
mathematical model is formulated for analysis of system behaviour.
The temperature is regulated at the desired set point automatically.
Abstract: Components with sensory properties such as gentelligent components developed at the Collaborative Research Centre 653 offer a new angle in terms of the full utilization of the remaining service life as well as preventive maintenance. The developed methodology of component status driven maintenance analyzes the stress data obtained during the component's useful life and on the basis of this knowledge assesses the type of maintenance required in this case. The procedure is derived from the case-based reasoning method and will be explained in detail. The method's functionality is demonstrated with real-life data obtained during test runs of a racing car prototype.
Abstract: Web-based Cognitive Writing Instruction (WeCWI) is
a hybrid e-framework for the development of a web-based instruction
(WBI), which contributes towards instructional design and language
development. WeCWI divides its contribution in instructional design
into macro and micro perspectives. In macro perspective, being a 21st
century educator by disseminating knowledge and sharing ideas with
the in-class and global learners is initiated. By leveraging the virtue
of technology, WeCWI aims to transform an educator into an
aggregator, curator, publisher, social networker and ultimately, a
web-based instructor. Since the most notable contribution of
integrating technology is being a tool of teaching as well as a
stimulus for learning, WeCWI focuses on the use of contemporary
web tools based on the multiple roles played by the 21st century
educator. The micro perspective in instructional design draws
attention to the pedagogical approaches focusing on three main
aspects: reading, discussion, and writing. With the effective use of
pedagogical approaches through free reading and enterprises,
technology adds new dimensions and expands the boundaries of
learning capacity. Lastly, WeCWI also imparts the fundamental
theories and models for web-based instructors’ awareness such as
interactionist theory, cognitive information processing (CIP) theory,
computer-mediated communication (CMC), e-learning interactionalbased
model, inquiry models, sensory mind model, and leaning styles
model.