Low-cost sensor to detect overtaking based on optical flow

The automotive industry invests substantial amounts of money in driver-security and driver-assistance systems. We propose an overtaking detection system based on visual motion cues that combines feature extraction, optical flow, solid-objects segmentation and geometry filtering, working with a low-cost compact architecture based on one focal plane and an on-chip embedded processor. The processing is divided into two stages: firstly analog processing on the focal plane processor dedicated to image conditioning and relevant image-structure selection, and secondly, vehicle tracking and warning-signal generation by optical flow, using a simple digital microcontroller. Our model can detect an approaching vehicle (multiple-lane overtaking scenarios) and warn the driver about the risk of changing lanes. Thanks to the use of tightly coupled analog and digital processors, the system is able to perform this complex task in real time with very constrained computing resources. The proposed method has been validated with a sequence of more than 15,000 frames (90 overtaking maneuvers) and is effective under different traffic situations, as well as weather and illumination conditions.     

Engineered Multifunctional Albumin‐Decorated Porous Silicon Nanoparticles for FcRn Translocation of Insulin

The last decade has seen remarkable advances in the development of drug delivery systems as alternative to parenteral injection‐based delivery of insulin. Neonatal Fc receptor (FcRn)‐mediated transcytosis has been recently proposed as a strategy to increase the transport of drugs across the intestinal epithelium. FcRn‐targeted nanoparticles (NPs) could hijack the FcRn transcytotic pathway and cross the epithelial cell layer. In this study, a novel nanoparticulate system for insulin delivery based on porous silicon NPs is proposed. After surface conjugation with albumin and loading with insulin, the NPs are encapsulated into a pH‐responsive polymeric particle by nanoprecipitation. The developed NP formulation shows controlled size and homogeneous size distribution. Transmission electron microscopy (TEM) images show successful encapsulation of the NPs into pH‐sensitive polymeric particles. No insulin release is detected at acidic conditions, but a controlled release profile is observed at intestinal pH. Toxicity studies show high compatibility of the NPs with intestinal cells. In vitro insulin permeation across the intestinal epithelium shows approximately fivefold increase when insulin is loaded into FcRn‐targeted NPs. Overall, these FcRn‐targeted NPs offer a toolbox in the development of targeted therapies for oral delivery of insulin.     

A versatile technology platform for microfluidic handling systems,part II: channel design and technology

Microfluidic devices often require channels of a specific size and shape. These devices are then made in a fabrication process that is often specialized to produce only those (and very similar) channels. As a result, devices requiring channels of different size and shape cannot easily be integrated on the same chip. This paper presents a method to fabricate microfluidic channels in a wide range of shape and size on the same chip by using a slit pattern through which the channels are etched. The fabrication process to fabricate these channels is discussed in detail, and an empirical model is presented to find the optimal slit pattern for a required size and shape. This part of the paper focusses on the channel design and fabrication. Details on the whole fabrication process and optional functionalization of the channels are presented in part I of this paper.     

Live delivery of neurosurgical operating theater experience in virtual reality

A system for assisting in microneurosurgical training and for delivering interactive mixed reality surgical experience live was developed and experimented in hospital premises. An interactive experience from the neurosurgical operating theater was presented together with associated medical content on virtual reality eyewear of remote users. Details of the stereoscopic 360‐degree capture, surgery imaging equipment, signal delivery, and display systems are presented, and the presence experience and the visual quality questionnaire results are discussed. The users reported positive scores on the questionnaire on topics related to the user experience achieved in the trial.     

Environmental aspects of metals removal from waters and gold recovery

Mining and metals processing are not invisible activities and are heavy industries, which require energy, water, chemicals, and land area. Recently more emphasis is given to environmental and societal aspects in mining and processing. Development of good practices with improved resource efficiency, new recovery methods and sustainability thinking are increasingly required. This work shows pH titration method for acid mine drainage (AMD) water incorporated with aqueous thermodynamic model for selective metals precipitation from complex solution. Also two examples on gold recovery methods from aqueous streams are shown: biosorption using fungal matter and solvent extraction using a task‐specific ionic liquid. By understanding chemical thermodynamics and natural phenomena, there is a better chance of developing solutions for environmental problems and new industrial processes. © 2015 American Institute of Chemical Engineers AIChE J, 61: 2739–2748, 2015     

Linking business and requirements engineering: is solution planning a missing activity in software product companies?

A strong link between strategy and product development is important, since companies need to select requirements for forthcoming releases. However, in practice, connecting requirements engineering (RE) and business planning is far from trivial. This paper describes the lessons learned from four software product companies that have recognized the need for more business-oriented long-term planning. The study was conducted using the action research approach. We identified five practices that seem to strengthen the link between business decisions and RE. These are (1) explicating the planning levels and time horizons; (2) separating the planning of products’ business goals from R&D resource allocation; (3) planning open-endedly with a pre-defined rhythm; (4) emphasizing whole-product thinking; and (5) making solution planning visible. To support whole-product thinking and solution planning, we suggest that companies create solution concepts. The purpose of the solution concept is to provide a big picture of the solution and guide RE activities.     

Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH

The aim of this study was to investigate the effects of a high-energy diet provided for a rather short time prior to transportation to slaughter on muscle glycogen concentration on farm, after transportation and after refrigeration of the carcasses. The experiment involved 60 Ayrshire bulls which were fed either a low energy diet of 100% grass silage or a compound feed based diet providing 10.8 and 12.9 MJ of metabolizable energy per kg of dry matter, respectively. Identical setup of 30 bulls was carried out in spring and in summer. Three muscle samples were obtained from the longissimus dorsi and gluteus medius muscles: a biopsy prior to initiation of experimental feeding (B1); another biopsy after 14 days on diet (B2); a post mortem sample at 48 h after slaughter (3) (also M. semimembranosus). Initial resting muscle glycogen concentration affected the responsiveness of glycogen to diet. The more glycogen there was initially the less glycogen increased (r=-0.678, p<0.0001). However, compared to the low energy diet the high energy diet seemed to protect cattle from potentially glycogen-depleting stressors such as high temperatures and transportation. The cattle on high energy lost 7±4.0 (se) mmol/kg and 23±3.9 mmol/kg during transportation in spring (cool weather) and in summer (hot weather), respectively, whereas the cattle on low energy diet lost 16±3.8 mmol/kg in spring and 33±4.1 mmol/kg in summer. The overall protective effect of high energy diet corresponded to 0.65 pH units. The effects of diet were reflected all the way to ultimate pH values [5.69±0.03 (high energy); 5.93±0.03 (low energy)] (p<0.0001) and residual glycogen concentrations (p<0.0001). It seems indeed that providing a diet high in energy for a couple of weeks prior to transportation to slaughter is one of the many appropriate measures to take in the fight against bovine dark-cutting.     

Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef

The aim of this study was to assess the effects of residual glycogen concentration on the physical and sensory quality of normal-pH beef. Longissimus thoracis et lumborum muscles (n=42) having ultimate pH (48 h) between 5.50 and 5.75 were excised, assayed for residual glycogen concentration and divided into three categories according to the residual glycogen concentration. The categories were ?25 mmol/kg, 25.1-49.9 mmol/kg and ? 50 mmol/kg. One half of every LTL muscle was aged for 28 days. All samples were evaluated for fresh meat colour, drip loss, shear force, thawing and frying losses and fried steak colour as well as sensory attributes of tenderness, juiciness, flavour and overall palatability. The independent significant effects of increasing residual glycogen concentration on the physical and sensory quality of normal-pH-beef were, although numerous, quite modest in magnitude. The water holding variables in the form of decreasing drip loss (p<0.061), increasing thawing loss (p<005), increasing sum of losses in thawing and frying (p<0.05), and decreasing sensory juiciness (p<0.05) were somewhat affected as were decreasing fresh meat redness (Minolta a*) (p<0.005), decreasing shear force (p<0.05) and increasing yellowness (Minolta b*) of the steak (p<0.0001). Beef of the lowest and highest glycogen category were the ones behaving slightly differently from each other, the intermediate category mostly followed the pattern of one or the other.     

Reducing sodium intake from meat products

Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt should be maintained at about 5-6g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride. Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, but at the table. In most cases, salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content (i.e. lean meat content) in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a more stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.