A novel HMM-based learning framework for improving dynamic wireless push system performance

A new machine learning framework is introduced in this paper, based on the hidden Markov model (HMM), designed to provide scheduling in dynamic wireless push systems. In realistic wireless systems, the clients’ intentions change dynamically; hence a cognitive scheduling scheme is needed to estimate the desirability of the connected clients. The proposed scheduling scheme is enhanced with self-organized HMMs, supporting the network with an estimated expectation of the clients’ intentions, since the system’s environment characteristics alter dynamically and the base station (server side) has no a priori knowledge of such changes. Compared to the original pure scheme, the proposed machine learning framework succeeds in predicting the clients’ information desires and overcomes the limitation of the original static scheme, in terms of mean delay and system efficiency.     

ComPLuS model: A new insight in pupils’ collaborative talk, actions and balance during a computer-mediated music task

This exploratory work describes and analyses the collaborative interactions that emerge during computer-based music composition in the primary school. The study draws on socio-cultural theories of learning, originated within Vygotsky’s theoretical context, and proposes a new model, namely Computer-mediated Praxis and Logos under Synergy (ComPLuS). In this model, peers’ dialogue is categorised into five types; disputational, cumulative, exploratory, operational, and reflective, with each one corresponding to different types of spoken contributions. Moreover, peers’ actions are categorised as individual or joint and are used to evaluate the effect of computer mediation on the collaborative activity and its balance within a pair. The potential and effectiveness of the realisation of the ComPLuS model in practice, as far as peers’ collaboration is concerned, are evaluated from its trialling in an experimental case-study, in which a group of 11-yr old pupils worked in pairs to compose short melodies using computers at the computer room of their school. Emphasis was placed upon the types of social modes of thinking with regard to pupils’ spoken contributions and talk types during their conversation; pupils’ actions when manipulating software, and the balance of talk and action between the pair members. Their ongoing peer-to-peer communication and actions formed the research data. A mixed (qualitative and quantitative) analysis revealed that peers usually adopted cumulative and exploratory talk. Moreover, the action type which dominated their work was based on a consensual decision. Nevertheless, it was found that lead on collaborative talk does not mean lead on joint action and does not always sustain a balance in peers’ collaboration. Experimentation with the music software, in conjunction with pupils’ musical background, facilitated their joint action, exploratory and reflective talk. However, audio feedback provided by the software did not seem to affect peers’ talk types. These results suggest that the ComPLuS model captures the characteristics of peers’ collaborative interactions during their shared discussions and actions, and can lead to a better understanding of the nature of computer-supported collaborative creativity in primary music education.     

Energy resources' utilization in organic and conventional vineyards: Energy flow, greenhouse gas emissions and biofuel production

An energy analysis, in conventional and organic vineyards, combined with ethanol production and greenhouse gas emissions, is useful in evaluating present situation and deciding best management strategies. The objective of this study was to evaluate the differences in the energy flow between organic and conventional vineyards in three locations, to calculate CO₂, CH₄ and N₂O-emissions based on the used fossil energy and to explore if wine industry wastes can be used to extract bioethanol. The data were collected through personal interviews with farmers during 2004–2005. Eighteen farmers, who owned vineyards about 1 ha each, were randomly selected to participate in this study [(3 conventional and 3 organic) × 3 locations]. The means averaged over all locations for fertilizer application, plant protection products application, transportation, harvesting, labor, machinery, fuels, plant protections products and tools energy inputs, total energy inputs, outputs (grapes), outputs (grapes + shoots), grape yield, man hour, pomace and ethanol from pomace were significantly higher in conventional than in organic vineyards, while the opposite occurred for the pruning. Means averaged over two farming systems for harvesting, tools energy inputs, energy outputs (grapes), grape yield, pomace and ethanol from pomace were significantly higher at location A, followed by location C and location B. Finally, for irrigation, the means averaged over the two farming systems were significantly lower at location C. Greenhouse gas emissions were significant lower in organic than in conventional vineyards. The results show a clear response of energy inputs to energy outputs that resulted from the farming system and location.     

Combined natural antimicrobial treatments (EDTA,lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4 °C: Microbiological and sensory evaluation

The present study examined the effect of natural antimicrobials: Ethylenediaminetetraacetate (EDTA), lysozyme, rosemary and oregano oil and their combinations, on the shelf-life of semi cooked coated chicken fillets stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. The treatments of semi cooked coated chicken fillets examined in the present study were the following: Air-packaged (A, control samples), vacuum-packaged (VP), VP with EDTA–lysozyme solution 1.50% w/w, (VP + EL), VP with rosemary oil 0.20% v/w, (VP + R), VP with oregano oil 0.20% v/w, (VP + O), VP with EDTA–lysozyme solution and rosemary oil (VP + EL + R) and finally VP with EDTA–lysozyme and oregano oil (VP + EL + O). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the antimicrobial combinations examined in the present study, the treatments VP + EL + R and VP + EL + O were the most effective against the growth of Gram-negative, Gram-positive bacteria, and to a lesser extent on yeasts. Based on both microbiological (TVC data) and sensory (taste attribute) analyses, treatments: VP and VP + O gave a shelf life extension of 6 days, whereas treatments VP + EL + R and VP + EL + O produced a shelf-life extension of 7–8 days, as compared to the control samples.Industrial RelevanceThe present research has highlighted the use of natural antimicrobial treatment combinations, including: EDTA, lysozyme, rosemary and oregano oil and their combinations, in the extension of shelf-life of semi cooked coated chicken fillets stored under vacuum packaging at 4 °C for a period of 18 days. Establishing, the determination of the shelf-life of fresh poultry and products represents a challenge for food companies as poultry meat has a short shelf-life, which causes substantial practical problems for its distribution. Therefore, knowledge of natural preservatives, that can be used as alternatives to chemical additives, that could extend the products' shelf life can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study has shown that combinations of natural antimicrobials can extend the shelf-life of the product.     

Diagnostic captioning: a survey

Knowledge and Information Systems - Diagnostic captioning (DC) concerns the automatic generation of a diagnostic text from a set of medical images of a patient collected during an examination. DC...     

Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece

In this study, four samples of essential oils obtained from plant species with a wide distribution in Greece and economic importance for the world-wide spice market and also carvacrol and thymol were tested for their possible antioxidant activity. The four plant species wereOriganum vulgare subsp.hirtum, O. onites, Coridothymus capitatus andSatureja thymbra. The essential oils were chemically characterised by gas chromatography-ion trap detection. All the essential oils examined and also carvacrol and thymol were found to have antioxidant activity when tested on TLC plates and by measuring peroxide values of lard stored at 35° C. The results indicate that the antioxidant effect may be related to the presence of carvacrol and thymol in essential oils.     

In vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece

The present investigation was to evaluate the antioxidant and antibacterial activities of hexane and methanol extracts from Origanum vulgare ssp. hirtum and Thymus vulgaris (Komotini, Greece). The methanol extracts of oregano and thyme against DPPH radical were more active than the hexane extracts (mean values 0.94 and 0.47, respectively) and oregano exhibited stronger activity than thyme (mean values 0.82 and 0.55, respectively). The results from the β-carotene/linoleic acid assay showed that all plant extracts inhibited linoleic acid oxidation up to 70.78±1.17%. The oregano extracts exhibited the strongest inhibition against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus using the disc diffusion assay. The chemical composition of the hexane and methanol extracts, by using GC-MS, showed that carvacrol, thymol, and p-cymene were the most prominent compounds. The methanol extract of oregano was found the most potent antioxidant with the highest content of total phenolics (138.92 mg GA/g extract) and carvacrol (76.7%).     

Processing and storage effects on the oxidative stability of hemp (Cannabis sativa L.) oil‐in‐water emulsions

Hempseed oil was used to form oil‐in‐water emulsions, and the effect of heating, storage and light on the oxidative stability of the dispersed phase was investigated. Lipid oxidation rate increased following thermal processing and light exposure, whereas oxidation markers remained relatively unaffected during emulsions storage at 4 °C for 10 days. Induction times of the emulsions were reduced up to 26% and the concentration of thiobarbituric acid reactive substances increased up to 4.5‐fold, depending on the processing conditions. Selected berries as potential sources of natural antioxidants were screened for polyphenol and anthocyanin content in order to investigate their ability to retard lipid oxidation in comparison with a commercially available synthetic counterpart. Raspberry powder extract significantly improved the oxidative stability of hemp‐based emulsion compared with the control and was even more effective compared to a synthetic antioxidant when samples were subjected to heat treatment.