Estimation of Desired Motion Intention and compliance control for upper limb assist exoskeleton

International Journal of Control, Automation and Systems - In this paper, we have addressed two issues for upper limb assist exoskeleton. 1) Estimation of Desired Motion Intention (DMI); 2) Robust...     

Optimising the production of energy from coblended food waste and biosolids using batch reactor studies

Energy production from a coblended mixture of biosolids and food waste was optimised for hydrogen and methane production. Four different blends were prepared by varying the carbohydrate : protein (carb : pro) ratios. The biosolids contained a low carbohydrate fraction and so was not suitable for hydrogen production when used alone. However coblending this waste with a carbohydrate‐enriched food waste produced a greater hydrogen yield, making this option viable. Batch studies showed that the optimised mix had a biosolids concentration of 25.7% (w/w). The largest hydrogen yield of 198.5 mL/gVS_removed was observed when the carb : pro was 2.78, and this was threefold higher than the other carb : pro ratios evaluated in this study. The digestate recovered after hydrogen recovery had a C : N of 17.5, which is in the ideal range for methane production. The biochemical methane potential test showed a methane yield of 239 mL/gVS_removed, and the total volatile solids destruction following two‐phase hydrogen and methane production was 93%.     

Obesity and neurological disorders: Dietary perspective of a global menace

Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.     

Technological,Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter‐Free Harvest

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.     

SER and throughput analysis of space–time analog network coded relaying system over shadowed Rician fading channels

Wireless Networks - This research article presents an innovative approach based on analog network coding (ANC) in conjunction with space time block coding (STBC) which is termed as space time...     

Tensile behavior of Basalt/Glass single and multilayer-woven fabrics

High strength fabrics are perfect materials for use in automotive and aerospace systems, where high performance and light weight structures are demanded. Mechanical characterization under constant loading is of great importance for these materials. The purpose of this study is to analyze the tensile properties of Basalt and Glass-woven structures at different pick density, weave design, stitch distance, and number of layers. For this purpose, single and double layerwoven fabric structures have been prepared using Basalt and Glass yarns on sample weaving loom. Their uniaxial testing has been performed to analyze their tensile curves. Analysis of variance showed the statistical significance of material, pick density, direction of applied load, weave, and stitching in strength of fabric, while the effect of stitch distance was insignificant.     

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

The tenderization process, which can be influenced by both pre‐ and post‐slaughter interventions, begins immediately after an animal's death and is followed with the disruption of the muscle structure by endogenous proteolytic systems. The post‐slaughter technological interventions like electrical stimulation, suspension methods, blade tenderization, tumbling, use of exogenous enzymes, and traditional aging are some of the methods currently employed by the meat industry for improving tenderness. Over the time, technological advancement resulted in development of several novel methods, for maximizing the tenderness, which are being projected as quick, economical, nonthermal, green, and energy‐efficient technologies. Comparison of these advanced technological methods with the current applied industrial methods is necessary to understand the feasibility and benefits of the novel technology. This review discusses the benefits and advantages of different emerging tenderization techniques such as hydrodynamic‐pressure processing, high‐pressure processing, pulsed electric field, ultrasound, SmartStretch^?, Pi‐Vac Elasto‐Pack® system, and some of the current applied methods used in the meat industry.     

Exploring a reversible NOR from a 4 × 4 modified Fredkin gate and its optical mapping using a LiNbO3-based MZI

Journal of Computational Electronics - The extensive search for the implementation of reversible logic using emerging technologies has paved the way for the rise of optical computing. The...