Automatic low-cost IP watermarking technique based on output mark insertions

Today, although intellectual properties (IP) and their reuse are common, their use is causing design security issues: illegal copying, counterfeiting, and reverse engineering. IP watermarking is an efficient way to detect an unauthorized IP copy or a counterfeit. In this context, many interesting solutions have been proposed. However, few combine the watermarking process with synthesis. This article presents a new solution, i.e. automatic low cost IP watermarking included in the high-level synthesis process. The proposed method differs from those cited in the literature as the marking is not material, but is based on mathematical relationships between numeric values as inputs and outputs at specified times. Some implementation results with Xilinx Virtex-5 FPGA that the proposed solution required a lower area and timing overhead than existing solutions.     

Comparison of different peeling systems for kiwifruit (Actinidia deliciosa,cv Hayward)

Galicia (N.W. Spain) produces 60% of Spanish kiwifruit (Actinidia deliciosa) and 5–20% of these are ‘destrío’ fruits, which do not reach market size and the appropriate form. These rejected fruits can be processed into products, thus increasing their added value. The processing of kiwifruit always includes a peeling operation, which can be performed by different systems. The most suitable conditions for caustic peeling and thermal peeling were established. Then, the two peeling systems were compared with manual peeling with the aim of selecting the best system to remove the peel of the ‘destrío’ kiwifruit. The fruits, once harvested, were stored in a cold chamber at 0 °C. Before processing or marketing kiwifruits, it is necessary to remove them from storage in cold chamber and storage at room temperature. In this study, different storage times at room temperature before peeling kiwifruits were also tested. The best system for peeling the kiwifruit was thermal peeling as this system resulted in the lowest weight loss and preserved the green colour characteristic of the kiwifruit. The best time for peeling the kiwifruit was after 8 days of storage at room temperature, after being removed from the cold chamber.     

A good practice for making training accessible to university faculty members through ICTs: syllabus planning support training

Universal Access in the Information Society - This study focuses on a case study developed at a higher education institution, which comprises developing a new virtual teaching unit (VTU) aimed at...     

Computational color analysis of paintings for different artists of the XVI and XVII centuries

We have performed a computational color analysis of images of paintings for six master painters: Titian, Rubens, El Greco, Velázquez, Rembrandt, and Vermeer. These painters show the evolution from the renaissance to the baroque style. Different first and second‐order statistical parameters have been obtained and analyzed in order to fix which of them can be common for the different artists and which of them can be representative of a certain period of time or the evolution of the art. The firsts include the orientation and semi‐axes ratio of the ellipses that define the gamut in the chromaticity diagram and the dependencies with the frequency of the power of the Fourier transforms. Most differences among artists can be found in the volume and area of the gamut, the number of discernible colors which is greater for Titian, El Greco and Rubens, compared to Velázquez, Rembrandt and Vermeer, the average value of L* and the number of dark pixels.     

Influence of the type of calcium salt on the cation absorption and firmness of black ripe olives

The preservation of olives intended for processing as black ripe olives must be done in a salt-free environment although it involves the use of calcium addition to retard olive softening. Calcium chloride and calcium lactate were added by up to 1600 mg Ca L⁻¹ (i) in the preservation liquid of olives before darkening and (ii) in the cover packing brine. The highest texture and calcium absorption were found in the latter case. In addition, the sensory characteristics of the final product were not affected by the use of any of the calcium salts studied at concentrations of up to 1600 mg Ca L⁻¹. Calcium chloride and calcium lactate can be employed to obtain higher texture and calcium content in black ripe olives, although it is advisable to add the cation to the cover packing brine of pitted olives rather than to the preservation liquid.     

Lexicon-based Comments-oriented News Sentiment Analyzer system

Thanks to the technological revolution that has accompanied the Web 2.0, users are able to interact intensively on the Internet, as reflected in social networks, blogs, forums, etc. In these scenarios, users can speak freely on any relevant topic. However, the high volume of user-generated content makes a manual analysis of this discourse unviable. Consequently, automatic analysis techniques are needed to extract the opinions expressed in users’ comments, given that these opinions are an implicit barometer of unquestionable interest for a wide variety of companies, agencies, and organisms. We thus propose a lexicon-based Comments-oriented News Sentiment Analyzer (LCN-SA), which is able to deal with the following: (a) the tendency of many users to express their views in non-standard language; (b) the detection of the target of users’ opinions in a multi-domain scenario; (c) the design of a linguistic modularized knowledge model with low-cost adaptability. The system proposed consists of an automatic Focus Detection Module and a Sentiment Analysis Module capable of assessing user opinions of topics in news items. These modules use a taxonomy-lexicon specifically designed for news analysis. Experiments show that the results obtained thus far are extremely promising.     

A simple approach to estimate muscle forces and orthosis actuation in powered assisted walking of spinal cord-injured subjects

Simulation of walking in individuals with incomplete spinal cord injuries (SCI) wearing an active orthosis is a challenging problem from both the analytical and the computational points of view, due to the redundant nature of the simultaneous actuation of the two systems. The objective of this work is to quantify the contributions of muscles and active orthosis to the net joint torques, so as to assist the design of active orthoses for SCI. The functional innervated muscles of SCI patients were modeled as Hill-type actuators, while the idle muscles were represented by elastic and dissipative elements. The orthosis was included as a set of external torques added to the ankles, knees, and hips to obtain net joint torque patterns similar to those of normal unassisted walking. The muscle-orthosis redundant actuator problem was solved through a physiological static optimization approach, for which several cost functions and various sets of innervated muscles were compared.