A system-on-chip development of a neuro-fuzzy embedded agent for ambient-intelligence environments

This paper presents the development of a neuro-fuzzy agent for ambient-intelligence environments. The agent has been implemented as a system-on-chip (SoC) on a reconfigurable device, i.e., a field-programmable gate array. It is a hardware/software (HW/SW) architecture developed around a MicroBlaze processor (SW partition) and a set of parallel intellectual property cores for neuro-fuzzy modeling (HW partition). The SoC is an autonomous electronic device able to perform real-time control of the environment in a personalized and adaptive way, anticipating the desires and needs of its inhabitants. The scheme used to model the intelligent agent is a particular class of an adaptive neuro-fuzzy inference system with piecewise multilinear behavior. The main characteristics of our model are computational efficiency, scalability, and universal approximation capability. Several online experiments have been performed with data obtained in a real ubiquitous computing environment test bed. Results obtained show that the SoC is able to provide high-performance control and adaptation in a life-long mode while retaining the modeling capabilities of similar agent-based approaches implemented on larger computing machines.     

Unital Design Based Location Service for Subterranean Network Using Long Range Topology

Wireless Personal Communications - Wireless Underground Networks comprise the ability to constantly monitor several physical parameters such as ground temperature, water level and soil condition,...     

Isolation and characterization of pepsin‐solubilized collagen from the integument of sea cucumber (Stichopus vastus)

BACKGROUND: Sea cucumber (Stichopus vastus) is considered an underutilized resource, since only its stomach and intestines are eaten raw as salad in a few countries and the remaining parts, especially the integument rich in collagen, is discarded. Hence a valuable by‐product having potential nutraceutical and pharmaceutical applications is wasted. In the present investigation, pepsin‐solubilized collagen (PSC) from the integument of S. vastus was isolated, purified and characterized. RESULTS: Sodium dodecyl sulfate–polyacrylamide gel electrophoretic analysis showed that the purified collagen was of type I, consisting of three α1 chains of approximately 122 kDa each. The peptide map of PSC digested by V8 protease was different from that of calf skin type I collagen. Fourier transform infrared spectroscopy revealed that the triple helical structure was well preserved in isolated collagen. The denaturation temperature of PSC was 21.23 °C and showed good gel‐forming capability at pH 6.5 and 300 mmol L^?1 NaCl. CONCLUSION: It is inferred that the collagen isolated from S. vastus integument has potential for use as an alternative to land‐based mammalian collagen in food, nutraceuticals and pharmaceutical industries. © 2012 Society of Chemical Industry     

A locus for autosomal recessive hypodontia with associated dental anomalies maps to chromosome 16q12.1

Lumbosacral defects on 20 patients were covered with a perforator-based flap. Cutaneous perforators derived from the 9th and 10th intercostal arteries, the 4th lumbar artery, and multiple gluteal perforators that penetrate the gluteus maximus muscle were used as vascular pedicles. Minor complications occurred in five cases. Using this method, minimal morbidity of the donor site is expected because the gluteus maximus need not be sacrificed. Accordingly, perforator-based flaps are especially indicated for ambulatory patients, but for paraplegic patients as well. Even in the event of recurrence, another perforator-based or musculocutaneous flap can be elevated from the ipsilateral side because of the presence of multiple perforators in the lumbosacral and gluteal regions.     

Antimicrobial evaluation of novel buccoadhesive films containing Myrrh extract

This study describes the formulation of new buccoadhesive films containing Myrrh extract as a natural and safe antimicrobial agent to give a long local medication. Buccoadhesive films of Myrrh extract were developed using solvent evaporation technique. The fabricated Myrrh extract films were evaluated for their palatability, weight, surface pH, and their content uniformity. In addition, tensile strength and the percentage of elongation of the films as well as in vitro mucoadhesive time were determined. Also, the films were tested for their antimicrobial activities. Obtained results showed that the tested films are elegant in appearance and have neutral pH, palatable by volunteers and have good tensile strength and elasticity. They also exhibited antibacterial activities against different types of bacterial strains as well as antifungal activity against Candida albicans.     

Improved shelf‐life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats

Rice bran, a valuable byproduct of the rice milling industry, in spite of being a rich nutrient, has limitations in food application, being highly susceptible to rancidity caused by the inherent enzyme lipase. In the present investigation, three simple heat treatment procedures, namely pan roasting, pan roasting with oil and microwave roasting, were examined to extend the shelf‐life of three varieties of rice bran. In the heat‐treated rice brans, the increase in free fatty acid content at the end of a 3‐month storage period was 1.6‐ to 2.5‐ fold as a result of heat treatment, while it was 12‐ to 23‐fold in the absence of heat treatment. In an animal experiment, pan‐roasted rice bran was fed to rats at 5% and 10% levels to study the palatability and safety of its consumption. The mean food intake was slightly higher in the 10% rice bran group (13.57 ± 0.2 g compared to 12.31 ± 0.52 g in control). Rats in the 10% rice bran group gained higher body weight when compared to the control group, which can be attributed to the higher food consumption by these animals. Dietary rice bran did not have any adverse effect on any of the hematological parameters. Serum protein level was similar to that of the control group except for an increase in serum albumin in rice bran‐fed groups, which is indicative of liver sufficiency in rice bran treatment. The weights of liver, kidney, heart and testes were not affected by rice bran either at the 5% or 10% level. It is inferred that simple domestic heat treatment procedures such as pan roasting and microwave heating can effectively check the rancidity in rice bran for a considerable period of storage, making it suitable for possible animal/human consumption. Copyright © 2006 Society of Chemical Industry     

Thermodynamic modeling for solubility prediction of indomethacin in self-nanoemulsifying drug delivery system (SNEDDS) and its individual components

For the development of an effective self-nanoemulsifying drug delivery system (SNEDDS) of poorly soluble drugs, the knowledge of the solubility in its oil phase and SNEDDS are one of the most important factors to avoid possibility of drug to get phase separated or precipitated upon dilution with gastrointestinal fluids. With this background, this study was undertaken to determine the equilibrium saturated solubility as well as mole fraction solubility of indomethacin in prepared SNEDDS and its individual components at the temperature range of 295.15 to 320.15?K. The equilibrium solubilities of indomethacin in each sample matrices were determined by an isothermal mechanical shaking method and the resulting data was analyzed by regression analysis. The experimental mole fraction solubility data of indomethacin at various temperatures was well correlated with the modified Apelblat model. The equilibrium saturated solubility as well as mole fraction solubility of indomethacin was found to be increased with increase in temperature in SNEDDS as well as in its individual components. The mole fraction solubility of indomethacin was found to be significantly higher in Tween-80 than SNEDDS, Labrafil-M1944CS and Transcutol-HP. These preliminary studies on solubility could be a useful tool for the development of an efficient and thermodynamically stable SNEDDS formulation of various poorly soluble drugs to enhance their solubility/dissolution and oral bioavailability.     

Measurement and correlation of solubility of diosmin in four pure solvents and β-cyclodextrin solution at 298.15 K to 333.15 K

The aim of present study was to measure and correlate the solubility of poorly water-soluble flavonoid diosmin in water, ethanol, isopropyl alcohol (IPA), polyethylene glycol-400 (PEG-400) andβ-cyclodextrin (β-CD) aqueous solution (0.02 mol·L-1). The solubility of diosmin was measured using the shake flask method from (298.15 to 333.15) K at atmospheric pressure. The experimental solubilities of diosmin were regressed by the modified Apelblat model with a relative deviation in the range of 0.048%to 5.940%. The correlation coefficients were observed in the range of 0.9957 to 0.9995. The solubility of diosmin was found to be increased with temperature in all sample matrices investigated. The mole fraction solubility of diosmin was found to be higher inβ-CD aqueous solution and PEG-400 as compared to water, ethanol and IPA. Based on solubility data of present study, diosmin was considered as practical y insoluble in water, insoluble in ethanol&IPA and soluble in PEG-400 andβ-CD aqueous solution.     

In vitro Starch Digestibility and Nutritionally Important Starch Fractions in Processed Roots and Tubers

In view of the nutritionally important starch fractions it has become essential to generate data on starch digestibility of commonly used foods. The present investigation was aimed at evaluating the effect of processing on the nutritionally important starch fractions and the extent of in vitro starch digestibility in six roots and tubers commonly consumed in the Indian cuisine, using controlled enzymatic digestion with pancreatin and amyloglucosidase. The samples were subjected to open‐pan and pressure cooking. Rapidly available glucose (RAG) was also measured to derive a starch digestion index (SDI), a measure of the relative rate of starch digestion. The total starch and amylose content in the raw samples ranged from 41% (w/w) to 80% (w/w) (dry basis) and 0.91 to 26.80% (w/w) (dry basis), respectively. Pressure cooking of roots and tubers significantly (p<0.05) decreased the amylose content. The levels of the individual starch fractions varied depending on the cooking method and were characteristic for each sample. Processing significantly influenced the various starch fractions in yam and knollkohl. The SDI of samples subjected to the two cooking methods was only different for beet root and radish. Radish and carrot contained the highest dietary fiber content. The simple in vitro measurement of starch fractions could serve as a tool for characterizing dietary carbohydrates with respect to their digestion in the intestine.