Gravitational wave signal templates,pattern recognition,and reciprocal Eulerian gamma functions

The direct   detection of Gravitational Waves (GWs) is one of the most challenging problems in experimental gravitation today. It necessitates the use of highly advanced large laser interferometers such as LIGO, VIRGO, LISA, TAMA 300, GEO 600 and AIGO. The analysis of the data from such instruments requires and combines the expertise from a multitude of scientific disciplines. The verification of a detected signal demands an effective way to distinguish the source signal from the background noise. Such a study is required for an all-sky search to determine the ?$?$ and θ$\theta$ angles on the sky of gravitational wave sources and their frequencies. In this paper, we present analytical solutions and associated numerical approximations for the inner products employed in matched filtering a GW signal using templates. An exact closed-form expression for the inner products is rigourously derived using the special functions of mathematical physics. The inner products involve reciprocal Eulerian gamma functions, which occur in the study of many diverse phenomena. The spectral noise density of the VIRGO GW detector is shown to be amenable to our analysis. Spectral noise densities like those for LIGO and GEO 600, although different and in a slightly more restricted frequency band, are likewise amenable. We study numerical computation of the inner products, estimate the computational time of the solution on serial and parallel computers, and show the efficiency of the resulting algorithms. The fitting factor that indicates the goodness of fit between a signal and a template is given in closed-form and computed numerically. The numerical plots display an approximate symmetry in the template ?$?$ and θ$\theta$ domain.     

Disc bulge diagnostic model in axial lumbar MR images using Intervertebral disc Descriptor (IdD)

Multimedia Tools and Applications - One of the common types of lumbar disc disease is bulging which cause low back pain, tingling, and numbness. An automatic diagnostic system to detect the disc...     

Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour

The cooking quality of pasta based on soft wheat flour and supplemented with three percentages of oat flour was studied. Results showed that oat flour modified deeply the cooking quality of spaghetti in comparison with samples based on only soft wheat flour. These effects were attributed to both starch‐lipid complex formation and presence of β‐glucans that weak gluten network. An increase in optimal cooking time with increase in oat percentages was observed (480 vs. 630 min). Samples enriched with oat flour showed a good‐quality cooking total organic matter (TOM values ranged from 1.4 to 2).     

Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid

The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat).     

An effective NIDS framework based on a comprehensive survey of feature optimization and classification techniques

Neural Computing and Applications - The technological advancement leads to an increase in the usage of the Internet with many applications and connected devices. This increased network size causes...     

UWB MIMO antenna with 4-element,compact size,high isolation and single band rejection for high-speed wireless networks

Wireless Networks - In this paper, a miniaturized size UWB 4-element MIMO antenna with a band rejection feature is introduced. The four elements have a rectangular radiator with curved edges and a...     

Polarity-induced grain growth of gadolinium-doped ceria under field-assisted sintering technology/spark plasma sintering (FAST/SPS) conditions

This study aims to understand the effect of the electrical field on microstructure evolution during field-assisted sintering or spark plasma sintering (FAST/SPS) of 10 mol% gadolinium-doped ceria (GDC) with experimental and numerical methods. The novelty of this study has been the observation of enhanced grain growth in the region closer to the anode, even under FAST/SPS conditions with electrical fields less than 5 V/cm. The grain growth kinetics, including determination of activation energy and grain-boundary mobility, were analyzed along the cross section of the samples for different temperatures and dwell periods. With an increase in distance from the anode, reduction in the activation energy for grain growth and grain-boundary mobility was observed. These observations attributed to the attraction of oxygen ions to the anode region under an electrical field with an increase in defects along the grain boundaries. Thereby an increase in the grain-boundary mobility and larger grains in that region were observed. A homogenous microstructure was observed in a case where the current did not flow through the sample. Furthermore, a numerical strategy has also been developed to simulate this behavior in addition to heat generation, heat transfer, and densification using Finite Element Methods (FEM) simulations. The simulation results provided an insight into the presence of a potential difference across the cross section of the samples. The simulation results were also in good agreement with the experimental observations.     

Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

The formation of starch-lipid complexes during extrusion of model system (rice starch added with oleic acid) and real food (rice starch added with pistachio nut flour) was evaluated. Both formulas were extruded at the same processing conditions (temperature profiles, screw speed and water feed content).The formation of starch-lipid complexes in real food, is strongly dependent on water feed content. In fact, at barrel temperature of 128 °C, the highest melting enthalpy of real food (6.7 J/g) was obtained only at 21% of water feed content whereas in the model system it was obtained both at 16 and 21%.These results point out the importance to consider all components present in the extruded food in order to study biopolymers modifications that occur during processing.

Industrial relevance

Additions of lipids alter the physical and chemical properties of starchy foods. The changes brought about by them in starchy foods have been attributed to the formation of complexes between amylose and lipids. These changes in the functionality of starch are of interest to the food industry and for human nutrition. Lipid complexation with starch is a very important reaction in extrusion cooking that affects structure formation and texture of the extruded products. Most studies on the starch-lipid complex formation during extrusion of model systems like starch and free fatty acids have been carried out, instead very little is known about starch-lipid complex formation during extrusion of flour blends containing fatty meal. This paper points out the importance to consider all components present in the food extruded in order to study biopolymers modifications that occur during processing. For this reason it is very important to use model systems that are not very different to real food and anyhow it would be advisable to verify the obtained results on real food, above all when a relation between macromolecular modifications and quality characteristics of extruded products would be studied.     

Nanocarbon containing low carbon Al2O3–C refractories: Comparison between N220 and N990 nanocarbons

Continuous casting process is the majorly used solidification process in steel fabrication. The refractories used in this process are most commonly made up of alumina-carbon-based compositions. Generally, these functional refractories consist of about 30% residual carbon after coking. Improvements in steel industries, such as attaining clean steel and ultralow-carbon steel, require alumina-carbon refractories with low carbon content. In the present work, low carbon-containing Al₂O₃–C refractories are studied by using two different grade nanocarbons, namely, N220 and N990 with varying amounts, along with fixed 3-wt% graphite in the batch composition. The physical, mechanical, and thermomechanical properties along with the oxidation resistance are evaluated and compared. Phase analysis and microstructural developments at different temperatures were also characterized. Optimized compositions of both the nanocarbons are further studied for hot strength and oxidation resistance measurement. Based on all the obtained results, one batch composition is finalized for the thermal shock and corrosion testing. All the results are compared against a reference batch composition containing 25% graphite as a carbon source. The formation of in situ ceramic phases like aluminum carbide in nanocarbon-containing compositions provides a dense compact microstructure that improves strength, helps to inhibit oxidation, and contributes to corrosion resistance.