Textural pattern classification for oral squamous cell carcinoma

Despite being an area of cancer with highest worldwide incidence, oral cancer yet remains to be widely researched. Studies on computer‐aided analysis of pathological slides of oral cancer contribute a lot to the diagnosis and treatment of the disease. Some researches in this direction have been carried out on oral submucous fibrosis. In this work an approach for analysing abnormality based on textural features present in squamous cell carcinoma histological slides have been considered. Histogram and grey‐level co‐occurrence matrix approaches for extraction of textural features from biopsy images with normal and malignant cells are used here. Further, we have used linear support vector machine classifier for automated diagnosis of the oral cancer, which gives 100% accuracy.     

COMPENSATION FOR NEGLECTING STATOR TRANSIENTS IN POWER SYSTEM MODELS

ABSTRACT

An accurate simple model of alternators for power system stability studies has been developed. The model is based on a detailed model [1] the validity of which has been verified earlier. The simplification is achieved by omitting stator and transmission line transients from the detailed model and introducing a compensation for the omission. It has been shown that the compensation has to be included at every time step. Since the order of the model is lower than the detailed one its computational speed is faster and memory requirement is less. The accuracy of the simple model including the compensation has been proved to be outstanding by comparing the results of the model with those obtained from the detailed model     

QUALITY CHANGES OF REFINED-BLEACHED-DEODORIZED (RBD) PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS DURING DEEP-FAT FRYING

The quality changes of refined, bleached and deodorized palm olein (RBDPO) and soybean oil (SBO) and their blends were investigated in this study. The oils were studied during intermittent frying of potato chips at 180PT5C for 5 h per day for 5 consecutive days. The indices used for assessment of changes in quality of the oils were fatty acid composition (FAC), peroxide value (PV), anisidine value (AnV), % free fatty acid (FFA), iodine value (IV), % polar component, polymer content, color, viscosity, smoke point and foaming tendency. The results showed that RBDPO was superior to SBO in frying performance in terms of resistance to oxidation, changes in IV, AnV, foaming tendency, % polar component and polymer content. However, SBO performed better than RBDPO with respect to color, viscosity, FAA content and smoke point. Sensory evaluation showed that potato chips fried in both RBDPO and SBO were equally acceptable by the panelists.     

光波导二氧化氮气敏传感元件的研究

本文用离子交换法制备K+交换玻璃光波导元件,并在其表面固定纳米级敏感层酞菁铜(CuPc)薄膜,利用光波导气体检测系统对NO2气体进行测试.结果表明,该传感元件常温下对NO2等气体有快速、可逆的响应,并具有重现性好,灵敏度高等特点.     

PREDICTION OF PRESSURE BUILD UP IN A MICRO CAPILLARY DUE TO PARTICLE RETENTION

A single capillary model is proposed to predict the increase in pressure drop due to the particle deposition. The model is based on mass balance and trajectory analysis considering physical force (London—Van der Waals), hydrodynamic force (gravity and drag) and electrokinetic force (double layer). The validity of the model was tested experimentally by simulating a micro-capillary of radius 34.37 μm and circulating bentonite suspension at different flow rates and concentrations. The model is valid for predicting the pressure build up due to smooth deposition of particles with minimal surface energy.     

Simple phase meter with lead/lag indication

A simple and inexpensive circuit for measuring the phase angle difference between two waves with lead/lag indication is described. The proposed circuit may be adopted in the laboratory as an attachment to a commercially available analogue/ digital multimeter to measure the phase difference. The response is linear over a range 0 to + 180^° and is unaffected by the input frequencies in the range 6 Hz–1.2 kHz. For distorted waveforms, the paper also gives a simple scheme to measure the displacement angle which in turn suggests its use in a high-power-factor self-compensated alternating voltage controller.     

EFFECT OF FLOW RATES ON THE STORAGE PROPERTIES OF PALM OIL-BASED MARGARINE

The effect of flow rates on the production of palm oil-based margarine was studied. The flow rates studied were 15, 30, and 45 kg/h, with other parameters such as emulsion and tube cooler temperature, speed of the tube cooler, intermediate crystallizer and pin worker unit kept constant. The margarines were significantly different in their consistencies, solid fat content (SFC) and polymorphic behavior during processing and storage at 28C. The SFCs in the tube cooler and the pin worker units corresponded with the flow rates, while crystallization affected the temperatures of the product during processing. Margarine production at a flow rate of 30 kg/h afforded the highest margarine consistency during storage, while 45 kg/h gave the lowest. However, the highest and lowest SFC was from samples of 30 kg/h and 15 kg/h, respectively. The transformation of β to β crystal had occurred at the second, third and fourth week of storage in samples of 45, 15 and 30 kg/h, respectively.     

HISTOLOGICAL AND PHYSICAL CHANGES IN CARROTS AS AFFECTED BY BLANCHING, COOKING, FREEZING, FREEZE DRYING AND COMPRESSION

SUMMARY— The effect of processing variables on the cell structure and physical characteristics of carrots were determined. The phloem portion of fresh carrots was subjected to one of the following treatments: blanching; cooking for 10 min; freezing at 0°F, −30°F or −320°F; freeze drying, compressing after freeze drying at approximately 1500 psi. Carrots at each treatment were tested for: (1) texture by means of the Ailo-Kramer Shear Press; (2) water holding capacity by centrifuging at 500, 1000, 1500, 2000 and 2500 rpm; (3) histological changes by microscope observation of the tissue structure. Results indicate that among all treatments, freezing temperature is the most critical factor affecting the cell structure of the carrots. Freezing at 0°F or −30°F results in considerable disruption of the cellular structure, whereas it was minimal at −320°F. Carrots frozen at −320°F showed firmer texture as well as higher water holding capacity than the rest. Significant correlation coefficient was established between the shear press values and percent weight loss measured by centrifugation. This suggests that the latter may be used as an objective test for measuring textural changes in processed carrots and perhaps other foods.