Linking Symbolic and Subsymbolic Computing

The growing interest in integrating symbolic and subsymbolic computing techniques is manifested by the increasing number of hybrid systems that employ both methods of processing. In this paper, a general-purpose mechanism for linking symbolic and subsymbolic computing is introduced. Through the use of programming abstractions, an intermediary agent called a supervisor is created and bound to each subsymbolic network. The role of a supervisor is to monitor and control the network behavior and interpret its output. Details of the subsymbolic computation are hidden behind a higher level interface, enabling symbolic and sybsymbolic components to interact at corresponding conceptual levels. Module level parallelism is achieved because subsymbolic modules execute independently. Methods for construction of hierarchical systems of subsymbolic modules are also provided.     

Metamorphosis of Cylinder-like Objects

A new technique is presented for computing continuous shape transformations between polyhedral objects. The correspondence and the interpolation problems are considered jointly as we construct and process on sampling polyhedral meshes of the objects. The approach is adapted to objects that are star-shaped around an axis. The process gives the animator a high level control over the shape transformation by providing natural specification and interaction. © 1997 John Wiley & Sons, Ltd.     

Allergenic Reactivity of Various Soybean Products as Determined by RAST Inhibition

Allergenic reactivity of soybean products (sprouts-Sp, tempeh-T, tofu-To, miso-M, mold hydrolyzed soy sauce-MHS, acid-hydrolyzed soy sauce-AHS and hydrolyzed vegetable protein-HVP) was determined using RAST inhibition. All products inhibited binding of serum IgE from a pool of soy-allergic adults to raw soybean extract bound to microcrystalline cellulose, showing competitive inhibition with increasing protein. M.T. To and MHS showed competitive inhibition only at much higher protein concentrations, suggesting fermentation may alter or desyroy allergenic epitopes. Selectle destruction of ep-itopes was seen for MHS. To. and nossiblv M and T where inhibition curve slopes were not identical to intact material. Probably protein(s) with antigens common to raw soybean survived during processing of HVP and germination of sprouts. Based on RAST inhibition, these products are potentially hazardous to soybean-allergic individuals.     

Solubilization of Collagen in Restructured Beef with Collagenases and α-Amylase

Three microbial collagenases were evaluated for their ability to degrade collagen structure in a restructured beef product. Collagenase preparations with and without α-amylase were added to flaked meat, and their effect on collagen solubility was determined by quantitating the percent soluble hydroxyproline following cooking of product slices. Results demonstrated statistically significant increases in collagen solubility above that of a control product (no added enzymes) for purified Clostridium histolyticum and partially purified Vibrio B-30 collagenases alone and for purified Achromobacter iophagus and partially purified Clostridium histolyticum collagenases with the addition of α-amylase. Thus, the use of collagenase may prove valuable in the production of quality-enhanced meat products.