Requirement-oriented risk management for incremental software development

In incremental software development (ISD) functionalities are delivered incrementally and requirements keep on evolving across iterations. The requirements evolution involves the addition of new dependencies and conflicts among functional and non-functional requirements along with changes in priorities and dependency weights. This, in turn, demands refactoring the order of development of system components to minimize the impact of these changes. Neglecting the non-functional constraints in the software development process exposes it to risks that may accumulate across several iterations. In this research work, we propose a risk management framework for ISD processes that provides an estimate of risk exposure for the project when functional features are frozen while ignoring the associations with non-functional requirements. Our framework proposes suitable risk reduction strategies that work in tandem with the risk assessment module. We also provide a tool interface for our risk management framework.

     

A piezoelectric model based multi-objective optimization of robot gripper design

The field of robotics is evolving at a very high pace and with its increasing applicability in varied fields, the need to incorporate optimization analysis in robot system design is becoming more prominent. The present work deals with the optimization of the design of a 7-link gripper. As actuators play a crucial role in functioning of the gripper, the actuation system (piezoelectric (PZ), in this case) is also taken into consideration while performing the optimization study. A minimalistic model of PZ actuator, consisting different series and parallel assembly arrangements for both mechanical and electrical parts of the PZ actuators, is proposed. To include the effects of connector spring, the relationship of force with actuator displacement is replaced by the relation between force and the displacement of point of actuation at the physical system. The design optimization problem of the gripper is a non-linear, multi modal optimization problem, which was originally formulated by Osyczka (2002). In the original work, however, the actuator was a ‘constant output-force actuator model’ providing a constant output without describing the internal structure. Thus, the actuator model was not integrated in the optimization study. Four different cases of the PZ modelling have been solved using multi-objective evolutionary algorithm (MOEA). Relationship between force and actuator displacement is obtained using each set of non-dominated solutions. These relationships can provide a better insight to the end user to select the appropriate voltage and gripper design for specific application.     

Ranking of single-valued neutrosophic numbers through the index of optimism and its reasonable properties

Artificial Intelligence Review - In this paper an innovative method of ranking neutrosophic number based on the notions of value and ambiguity of a single-valued neutrosophic number is being...     

An efficient method for PET image denoising by combining multi-scale transform and non-local means

Multimedia Tools and Applications - The diagnosis of dementia, particularly in the early stages is very much helpful with Positron emission tomography (PET) image processing. The most important...     

An all-green cellulose acetate/corn cob composite membrane filter: A critical evaluation of its morphology and adsorption characteristics for dyes and heavy metals

Industrial wastewater from various manufacturing sectors poses a significant environmental concern due to the release of dyes, heavy metals, and pollutants into natural water streams. Effective treatment of large volumes of industrial wastewater is crucial to mitigate this issue. Conventional industrial wastewater filtration systems often prove to be inefficient, necessitating the exploration of alternative and cost-effective water filtration methods. In this study, we drew inspiration from the natural adsorption and purification properties of corncob to develop a novel green composite membrane filter. The composite membrane filters, named MCAPCB and MCATPCB, were formulated by incorporating powdered corncob (PCB) and alkali/hydrogen peroxide-treated powdered corncob (TPCB) into cellulose acetate. The adsorption properties of the composite filters were evaluated using UV–Vis spectrophotometry for dye adsorption and inductively coupled plasma optical emission spectroscopy (ICP-OES) and atomic absorption spectroscopy (AAS) for heavy metal adsorption. The results demonstrated that MCATPCB20, incorporating 20 wt% TPCB, exhibited remarkable performance in the removal of methylene blue dye, with an adsorption efficiency of 97.46%. In comparison, MCAPCB20, incorporating 20 wt% PCB, achieved a dye adsorption efficiency of 80.15%. Moreover, MCATPCB20 displayed exceptional heavy metal removal capabilities, effectively rejecting 98% and 95% of cadmium and lead, respectively, from water samples containing 1 ppm of each metal. The composite filter membranes containing 20 wt% TPCB exhibited superior adsorption efficiency, flexibility, and stability. This enhanced performance can be attributed to the higher carboxyl content in TPCB, achieved through alkali treatment, which significantly increased the adsorption capacity of MCATPCB20. Characterization studies employing XRD, SEM, contact angle, BET, ICP-OES, and UV measurements further supported the efficacy of MCATPCB as an effective filter system for water purification.     

JUSense: A Unified Framework for Participatory-based Urban Sensing System

Mobile Networks and Applications - Participatory sensing has become an effective way of sensing urban dynamics due to the widespread availability of smartphones among citizens. Traditionally,...     

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion‐based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food‐grade nanoemulsions, their potential benefits and limitations in muscle food systems.     

Expanding the polypeptide backbone: hydrogen-bonded conformations in hybrid polypeptides containing the higher homologues of alpha-amino acids.

Half a century has passed since the hydrogen-bonded secondary structures of polypeptides and proteins were first recognized. An extraordinary wealth of conformational information is now available on peptides and proteins, which are formed of alpha-amino acid residues. More recently, the discovery of well-folded structures in oligopeptides containing beta-amino acids has focused a great deal of current interest on the conformational properties of peptides constructed from higher homologues (omega) of alpha-amino acids. This review examines the nature of intramolecularly hydrogen-bonded conformations of hybrid peptides formed by amino acid residues, with a varying number of backbone atoms. The beta-turn, a ubiquitous structural feature formed by two residue (alphaalpha) segments in proteins and peptides, is stabilized by a 10-atom (C10) intramolecular 4-->1 hydrogen bond. Hybrid turns may be classified by comparison with their alphaalpha counterparts. The available crystallographic information on hydrogen-bonded hybrid turns is surveyed in this review. Several recent examples demonstrate that individual omega-amino acid residues and hybrid dipeptide segments may be incorporated into the regular structures of alpha-peptides. Examples of both peptide helices and hairpins are presented. The present review explores the relationships between folded conformations in hybrid sequences and their counterparts in all alpha-residue sequences. The use of stereochemically constrained omega-residues promises to expand the range of peptide design strategies to include omega-amino acids. This approach is exemplified by well-folded structures like the C12 (alphagamma) and C14 (gammagamma) helices formed in short peptides containing multiply substituted gamma-residues. The achiral gamma-residue gabapentin is a readily accessible building block in the design of peptides containing gamma-amino acids. The construction of globular polypeptide structures using diverse hybrid sequences appears to be a realistic possibility.     

Antioxidant effects of broccoli powder extract in goat meat nuggets

The antioxidant potential of broccoli powder extract (BPE) was determined and evaluated in goat meat nuggets at three different levels 1, 1.5 and 2%, compared with control and butylated hydroxyl toluene (100ppm BHT). Total phenolics in 5mg broccoli powder was higher (P<0.05) than 100ppm BHT. Free radical scavenging activity of 2.25mg and 3mg broccoli powder was found similar to 50 and 100ppm BHT. Reducing power of 10mg broccoli powder was comparable to the 100ppm BHT. Incorporation of 1.5 and 2% BPE decreased (P<0.05) the pH value of the products. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of products with 1.5 and 2% BPE was lower (P<0.05) than control and BHT nuggets. Thiobarbituric acid reactive substances number of BPE nuggets was lower (P<0.05) than control throughout the storage. Thus 2% BPE can be used as natural antioxidant in goat meat nuggets without affecting product acceptability.     

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

BACKGROUND: There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low‐salt, low‐fat and high‐fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre‐standardised low‐fat chicken nuggets (Control, 20 g kg^?1 NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low‐salt, low‐fat products at three different levels, i.e. 50, 75 and 100 g kg^?1 (Treatments, 12 g kg^?1 NaCl) on the various quality attributes. RESULTS: Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low‐salt, low‐fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores. CONCLUSION: The results suggest that low‐salt, low‐fat and high‐fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability. Copyright © 2012 Society of Chemical Industry