Political Optimizer with Deep Learning-Enabled Tongue Color Image Analysis Model

Biomedical image processing is widely utilized for disease detection and classification of biomedical images. Tongue color image analysis is an effective and non-invasive tool for carrying out secondary detection at anytime and anywhere. For removing the qualitative aspect, tongue images are quantitatively inspected, proposing a novel disease classification model in an automated way is preferable. This article introduces a novel political optimizer with deep learning enabled tongue color image analysis (PODL-TCIA) technique. The presented PODL-TCIA model purposes to detect the occurrence of the disease by examining the color of the tongue. To attain this, the PODL-TCIA model initially performs image pre-processing to enhance medical image quality. Followed by, Inception with ResNet-v2 model is employed for feature extraction. Besides, political optimizer (PO) with twin support vector machine (TSVM) model is exploited for image classification process, shows the novelty of the work. The design of PO algorithm assists in the optimal parameter selection of the TSVM model. For ensuring the enhanced outcomes of the PODL-TCIA model, a wide-ranging experimental analysis was applied and the outcomes reported the betterment of the PODL-TCIA model over the recent approaches.     

Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safety

The objective of this work was to evaluate the quality of sterilised canned pea and corn in electro‐activated brine solutions at moderate temperatures. The lowest change in vitamin C was associated with the lowest heat treatment, while the short treatment time resulted in significant changes in texture and colour of vegetables. Best texture profile was obtained with the acid electro‐activated brine solution for pea and corn. The neutral electro‐activated brine solution resulted in a less firm texture for pea and corn. The green colour and brightness of canned pea were higher when neutral solution was used (a* = ?8.4 ± 0.3) than for the acidic one (a* = ?3.7 ± 0.6). The yellowness of corn was better with the neutral electro‐activated brine solution (b* = 36.32 ± 1.24) than with the acidic one (b* = 28.44 ± 2.39). Thirty‐three percent decrease of energy consumption was obtained using the electro‐activation technology.     

Structural Characteristics and Electrical Conductivity of Vanadium-doped lithium Ultraphosphate Glasses

Glasses of the 33.5Li₂O-66.5P₂O₅-xV₂O₅ (mol. %) system with (0 ≤ x ≤ 5) were prepared by the normal melting and annealing technique. Their physical and spectroscopic properties such as X-ray powder diffraction (XRD), density, infrared spectroscopy and electrical conductivity were investigated. The composition dependent density shows an initial decrease at 0.1 mol.% of V₂O₅ followed by an increase in density with further addition of the V₂O₅ content. The structure of these glasses has been studied by recording the Fourier-transform infrared spectroscopy (FTIR) over the range 400–1800 cm^?1. Vibrational modes are assigned to different types of phosphate groups in the glass network. The temperature (333–452 K) and composition dependence of direct current (DC) electrical conductivity were measured. The electric conductivity is observed to increase with the first addition of vanadium oxide reflecting the presence of V⁴⁺ions that take part within modifying positions in the glass network .Then, the electric conductivity is found to decrease with the further increase in the content of V₂O₅ up to 5 mol.% reflecting the formation of V⁵⁺ions that take part as network forming positions in the glass network. The variations in density and electrical conductivity with V₂O₅ content are discussed in terms of changes in the glass structure.     

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79 g% fruits) during ripeness was correlated positively with that of moisture content (from 28% to 72%). Fruit essential oil yields varied from 0.003% to 0.01% and showed a remarkable increase at 60 days after flowering to reach a maximum of 0.11%. Forty-seven volatile compounds were identified in fruit essential oils; 1,8-cineole (7.31–40.99%), geranyl acetate (1.83–20.54%), linalool (0.74–18.92%) and α-pinene (1.24–12.64%) were the main monoterpene compounds. Total fatty acid contents varied from 0.81% to 3.10% during fruit maturation and the predominant fatty acids were linoleic (12.21–71.34%), palmitic (13.58–37.07%) and oleic (6.49–21.89%) acids. The linoleic acid proportions correlated inversely with palmitic and oleic acids during all the stages of ripening.     

The composition of fatty acids in the tissues of Tunisian swordfish (Xiphias gladius)

The objective of this study was to compare the composition of fatty acids stored in the various parts of swordfish. Muscle and organ sections of a series of swordfish samples were collected. Their chemical analysis allowed the classification of swordfish as a semi-fatty fish, with its byproducts totalling 35.6% of the total fatty acids (TFA) and its white and red muscles (MR) 7.2%. The highest contents were found in the liver (26%), the gonads (4.7%) and the red muscle (RM) (4.5%). The UFA/SFA ratio as recommended by nutritionists is 3; in the liver, skin and RM samples this ratio was, respectively, 3.5, 2.8 and 2.7. There is a high level of unsaturated fatty acids (UFA) in swordfish. More than 40% of the muscular tissues are made up of polyunsaturated fatty acids (PUFA) of the n-3 series (EPA + DHA). The byproducts contain more than 30% of monounsaturated acids characterised by the fatty acids of the n-9 series and particularly by oleic acid.     

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that pulses cause flatulence and gastrointestinal upset. This randomized, double-blind placebo-controlled, cross-over study assessed the impact of 28 consecutive days consumption of 100 g dry weight Kabuli chickpeas, green Laird lentils, and green peas, in comparison to a potato control, on perceived flatulence, abdominal comfort, bowel movements and overall gastrointestinal function using a questionnaire with yes/no and visual analog rankings, in 21 healthy males between the ages of 19–40. Questionnaires were completed during three phases (PRE, EARLY, LATE) of each treatment period. Chi-square (occurrence) and Wilcoxon test (severity rank) analyses revealed minor changes in occurrence and/or severity of flatulence and abdominal comfort, but no changes in overall gastrointestinal function. These results demonstrate that pulses containing oligosaccharides are well tolerated with negligible perceived changes in flatulence and overall gastrointestinal function when incorporated into the diet of healthy adult males.     

Composition and insecticidal activity of essential oil from Pistacia lentiscus L. against Ectomyelois ceratoniae Zeller and Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)

This study reports investigations on the chemical constituents and fumigant toxicity of Pistacia lentiscus L. (Anacardiaceae) essential oil against two major stored-date insects, carob moth Ectomyelois ceratoniae Zeller and Mediterranean flour moth Ephestia kuehniella Zeller. Results showed that P. lentiscus essential oil contained terpinene-4-ol (23.32%), α-terpineol (7.12%) and β-caryophyllene (22.62%) as major compounds. Fumigant toxicity tests showed that P. lentiscus oil was more toxic to E. kuehniella (LC₅₀ = 1.84 μl/l, LC₉₅ = 5.14 μl/l) than E. ceratoniae (LC₅₀ = 3.29 μl/l, LC₉₅ = 14.24 μl/l). The fecundity and hatching rate of both insects decreased with increases in concentration or exposure time to the oil. At 136 μl/l air, fecundities and hatching rates were respectively 35 eggs/female and 42.86% for E. ceratoniae and 78 eggs/female and 29.49% for E. kuehniella.