A new peak detector based on usage of second-generation current conveyors

A new precision peak detector (full-wave rectifier) of input sinusoidal signals, which employs four two second-generation current conveyors and five metal-oxide-semiconductor transistors, is presented in this paper. The circuit gives a dc output voltage that is the peak input voltage over a wide frequency range, with a very low ripple voltage and low harmonic distortion. The proposed circuits use an all-pass filter as a 90° phase shifter of the processed input signal. The results of the calculations are verified using SPICE simulations.     

Detection of Structural Features in Biological Signals

In this article structures in biological signals are treated. The simpler—directly visible in the signals, which still demand serious methods and algorithms in the feature detection, similarity investigation and classification. The major actions in this domain are of geometric, thus simpler sort, though there are still hard problems related to simple situations. The other large class of less simple signals unsuitable for direct geometric or statistic approach, are signals with interesting frequency components and behavior, those suitable for spectroscopic analysis. Semantics of spectroscopy, spectroscopic structures and research demanded operations and transformations on spectra and time spectra are presented. The both classes of structures and related analysis methods and tools share a large common set of algorithms, all of which aiming to the full automatization. Some of the signal features present in the brain signal patterns are demonstrated, with the contexts relevant in BCI, brain computer interfaces. Mathematical representations, invariants and complete characterization of structures in broad variety of biological signals are in the central focus.     

Polyethylene/Polycaprolactone Nanocomposite Films for Food Packaging Modified with Magnetite and Casein: Oxygen Barrier,Mechanical, and Thermal Properties

Polyethylene (PE) was modified and prepared as double-layer polyethylene/polycaprolactone (PE/PCL) film. Magnetite and casein were added to the PCL-coating film to improve barrier properties and prevent destruction of basic structure of primary polymer PE. Significant improvements were observed with regards to mechanical (tensile strength, elongation at break) and thermal properties, while barrier (O₂ permeability) properties were slightly improved. Overall migration values into acetic acid were lower (from 1 to 4.6 mg/dm²) than the upper limit set by the legislation. Specific migration of iron in PE/PCL-Fe samples is also below (µg/L) specific migration limit value set by the legislation (mg/kg).     

Application of GC–MSD and LC–MS/MS for the determination of priority pesticides in baby foods in Serbian market

Babies and small children are especially sensitive population to the exposure to environmental contaminants. Their small mass and developing systems, including brain development may show adverse health effects from even low levels of contamination on a chronic or single dose case. In this paper one extraction method and two chromatographic techniques for the determination of pesticide residues in baby food were evaluated. A liquid chromatography–tandem mass spectrometry technique combined with electrospray ionization (ESI), (LC–MS/MS) and gas chromatography–mass spectrometry detection (GC–MSD) technique were applied in the detection of 50 pesticides in baby food. So-called QuEChERS (quick, easy, cheap, effective, rugged and safe) method was used as a sample preparation procedure. The recoveries were investigated at three levels (5, 10 and 50 μg/kg) and the results obtained showed compliance with the contemporary EU requirements with a few exceptions. LOQs for most of the tested pesticides were below the EU MRLs (10 μg/kg), except deltamethrin, cypermethrin, fenvalerate, phosalone and beta-cyfluthrin (LOQs were 10 μg/kg). Both techniques were applied in the analysis of 50 samples of baby food manufactured in Serbia.     

Data clustering based on quantum synchronization

Natural Computing - There exists a specific class of methods for data clustering problem inspired by synchronization of coupled oscillators. This approach requires an extension of the classical...     

A shift of the perceptual attributes of color due to the manifestation of the simultaneous contrast effect on a display

This research shows the effect of simultaneous contrast on a design solution that generates it, and it also shows how its manifestation affects the shift of perception attributes of the observer's color. In the conducted research, 55 subjects had to harmonize the primary stimuli from the reproduction obtained with the help of digital printing technology, with the primary stimuli presented on two computer screens. As a visual harmonization technique, simultaneous binocular harmonization was used. The primary stimuli were made achromatic, with a 50% Raster Tone value (RTV), and are surrounded by achromatic secondary stimuli whose values increase in steps from 10% RTV up to 100% RTV. A shift in the perceptual attributes of color has been shown with the help of the CIEDE2000 system. Using ANOVA with repeated-measures and Fisher's post hoc analysis, statistically significant differences were found between the perceived means of shift in the ΔC₀₀ chroma and ΔL₀₀ lightness on defined samples on both computer screens, while in the case of the ΔH₀₀ hue, no statistically significant differences were observed. The research also determined colorimetric differences in the ΔE₀₀ color difference. Moreover, the student's t test was used to determine that the effect is stronger when manifested on the Lenovo computer than on the Asus computer screen (P < .05).     

Investigation of technological approaches for reduction of methanol formation in plum wines

Methanol is natural ingredient of alcoholic beverages and soft drinks; however, the products of its metabolic transformations (formaldehyde and formic acid) are toxic to humans. The aim of this research was to assess the application of different physico‐chemical treatments of pomace in order to find the most efficient method for reducing the methanol during fermentation with the least effect on the sensory properties of the wine. The following procedures were studied: addition of tannins in pomace, addition of phenolic acids, addition of d ‐galacturonic and pectic acid, use of bentonite and zeolite, heat treatment of pomace, thermosonication and treatment of pomace with microwaves. Fruit wine used in this study was produced from plums (Prunus domestica L.). Applied treatments showed variable efficiency in reduction of methanol formation in plum wine. It may be noted that the procedures that involved some form of thermal treatment were characterized by a significant decrease in the production of methanol (up to 60–70%) but mostly tended to have a negative impact on the sensory properties of the produced wines. However, exposure of pomace to microwaves for a short time, owing to the contribution of mechanisms of non‐thermal nature (kinetic and chemical), allowed for a significant reduction in methanol formation with a negligible impact on the sensory properties. The decrease in methanol formation during fermentation using tannins, pectic acid, bentonite and zeolite was poor, with only a reduction of up to 15%. Obtained results are significant to the fruit wine and spirit industry, considering the common problem related to an increased content of methanol in these beverages. Copyright © 2016 The Institute of Brewing & Distilling     

Aroma of dehydrated pear products

Pear purees and cubes were dehydrated with sugars (sucrose and trehalose) addition. Freeze drying and foam-mat drying were used. Manual solid-phase microextraction (SPME) coupled with gas chromatography (GC-flame ionization detector (FID) and GC-MS) was applied to determine the changes in retention of aroma compounds in dehydrated pear purees and cubes. The best retention of aroma compounds in dehydrated pear purees was noticed in the case when freeze drying and trehalose addition were combined. In dehydrated pear cubes, previously dipped in trehalose solution, the highest aroma retention was also determined. This study showed possible application of trehalose as potentially beneficial food ingredient, with the aim to improve the quality of dehydrated fruit products, especially their aroma, and to produce superior dried fruit products or ingredients, which are widely used in food formulation.