HumanTop: a multi-object tracking tabletop

In this paper, a computer vision based interactive multi-touch tabletop system called HumanTop is introduced. HumanTop implements a stereo camera vision subsystem which allows not only an accurate fingertip tracking algorithm but also a precise touch-over-the-working surface detection method. Based on a pair of visible spectra cameras, a novel synchronization circuit makes the camera caption and the image projection independent from each other, providing the minimum basis for the development of computer vision analysis based on visible spectrum cameras without any interference coming from the projector. The assembly of both cameras and the synchronization circuit is not only capable of performing an ad-hoc version of a depth camera, but it also introduces the recognition and tracking of textured planar objects, even when contents are projected over them. On the other hand HumanTop supports the tracking of sheets of paper and ID-code markers. This set of features makes the HumanTop a comprehensive, intuitive and versatile augmented tabletop that provides multitouch interaction with projective augmented reality on any flat surface. As an example to exploit all the capabilities of HumanTop, an educational application has been developed using an augmented book as a launcher to different didactic contents. A pilot study in which 28 fifth graders participated is presented. Results about efficiency, usability/satisfaction and motivation are provided. These results suggest that HumanTop is an interesting platform for the development of educational contents.     

Selective Laser Melting process optimization of Ti–Mo–TiC metal matrix composites

Selective Laser Melting (SLM) was used to process a powder mixture of CP Ti, 6.5 wt% Mo and 3.5 wt% Mo₂C. The process parameters were optimized to obtain full-density, crack free parts. After the in situ decomposition of Mo₂C in favor of the formation of TiC, the material consisted of a homogeneous dispersion of submicrometer sized TiC platelets in a β-(Ti,Mo) matrix exhibiting a high hardness up to 550 HV and compressive yield stress of 1164 ± 37 MPa. The microstructure and mechanical properties could be tailored by variation of the process parameters within the high-density processing window, as well as through post-process heat treatments.     

Spanish and European innovation diffusion: a structural hole approach in the input–output field

Input–output analysis is a powerful tool for in-depth study of the productive structure of economic space. Moreover, the sectoral network constitutes one of the possible determinants of the innovative capacity of a territory. The use of network theory in the input–output field supposes an interesting alternative that allows structural complexity, weakness and strength to be shown. Following this viewpoint, we analyse the relative position of each sector via the structural holes concept (Burt in Structural Holes, Cambridge University Press, Cambridge, 1992; Social Capital: Theory and Research. Aldine de Gruyter, New York, 2001; Am J Sociol 110:349–399, 2004) to offer an approach to knowledge generation and diffusion capacity within the economic network. The theoretical background is based on the opportunities afforded due to connexion with and proximity to sectoral structure for knowledge transmission and consequently innovation capacity. This novel proposal is applied to the analysis of European and Spanish economies in 1995.     

Data visualization for reliability analysis of repairable systems

The objective of this paper is to find out possible patterns of failure occurrences in a repairable system. We develop a graphical exploratory tool and perform visual inference considering non‐parametric local linear kernel estimators for the rate of occurrence of failures (ROCOF) and its first derivative. The shape characteristics of the ROCOF function are distinguished from those which are merely an artefact of the sampling variability of the data through the construction of confidence intervals for the first derivative. The proposal is illustrated with several real data sets, and its performance is evaluated through an extensive simulation study.     

Neuroprotective Effect of Glatiramer Acetate on Neurofilament Light Chain Leakage and Glutamate Excess in an Animal Model of Multiple Sclerosis

Axonal and neuronal pathologies are a central constituent of multiple sclerosis (MS) and its animal model, experimental autoimmune encephalomyelitis (EAE), induced by the myelin oligodendrocyte glycoprotein (MOG) 35–55 peptide. In this study, we investigated neurodegenerative manifestations in chronic MOG 35–55 induced EAE and the effect of glatiramer acetate (GA) treatment on these manifestations. We report that the neuronal loss seen in this model is not attributed to apoptotic neuronal cell death. In EAE-affected mice, axonal damage prevails from the early disease phase, as revealed by analysis of neurofilament light (NFL) leakage into the sera along the disease duration, as well as by immunohistological examination. Elevation of interstitial glutamate concentrations measured in the cerebrospinal fluid (CSF) implies that glutamate excess plays a role in the damage processes inflicted by this disease. GA applied as a therapeutic regimen to mice with apparent clinical symptoms significantly reduces the pathological manifestations, namely apoptotic cell death, NFL leakage, histological tissue damage, and glutamate excess, thus corroborating the neuroprotective consequences of this treatment.     

The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Abstract: Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep‐fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. Practical Application: The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers.