Hermite neural network correlation and application

A method for obtaining the correlation of two Hermite neural networks is developed. The method is based on the fact that a Hermite function is unchanged by the Fourier transform, which allows an expression for the correlation to be obtained directly from the network weights without the need for the Fourier transform. Comparative results with other neural network correlation methods are presented on simulated radar signals.     

Effects of output display and control—display gain on human performance in interactive systems

Human performance comparisons on interactive systems were drawn between output displays (CRT and LCD) across settings of control-display gain. Empirical evidence was sought in light of the common feeling in the user community that motor-sensory tasks are more difficult on a system equipped with an LCD display vs. a CRT display. In a routine target acquisition task using a mouse, movement times were 34% longer and motor-sensory bandwidth was 25% less when the output display was an LCD vs. a CRT. No significant difference in error rates was found. Control-display (C-D) gain was tested as a possible confounding factor; however, no interaction effect was found. There was a significant, opposing main effect for C-D gain on movement lime and error rates, illustrating the difficulty in optimizing C-D gain on the basis of movement time alone.     

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey,soy, hemp,and pea)

Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine-point hedonic scales and check-all-that-apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off-flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.     

The preparation and characterization of a lithium borate glass prepared by the gel technique

The preparation of an amorphous lithium borate gel by the metal organic procedure is described. In addition, a preliminary evaluation of the behaviour of the gel upon heating is given. In particular the crystallization tendency of the gel is studied with the aid of DTA and X-ray diffraction, and the structural changes in the gel are monitored with the aid of IR spectroscopy. The glass produced from the lithium borate gel is compared to both the gel precursor material and a glass of similar composition prepared by conventional techniques. Specifically, the relevant water contents, crystallization behaviour, and structural features are contrasted.