Video game training to improve selective visual attention in older adults

The current study investigated the effect of video game training on older adult’s useful field of view performance (the UFOV® test). Fifty-eight older adult participants were randomized to receive practice with the target action game (Medal of Honor), a placebo control arcade game (Tetris), a clinically validated UFOV training program, or into a no contact control group. Examining pretest–posttest change in selective visual attention, the UFOV improved significantly more than the game groups; all three intervention groups improved significantly more than no-contact controls. There was a lack of difference between the two game conditions, differing from findings with younger adults. Discussion considers whether games posing less challenge might still be effective interventions for elders, and whether optimal training dosages should be higher.     

Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies

This study provides innovative information on the influence of new technologies of ageing (stainless steel tanks with wood staves or wood tablets of chestnut or Limousin oak), in comparison with traditional technology (oak wooden barrels), on the extraction/oxidation kinetics of low molecular weight compounds of wine brandy. The brandy was sampled and analysed by HPLC during the first year of ageing. The results show that most of the compounds tend to increase over the time, but their extraction/oxidation kinetics depend on the ageing technology. The wooden barrels promote greater enrichment in the majority of the compounds. However, gallic acid, ellagic acid and syringaldehyde, and vanillin and 5-methylfurfural, which are strong antioxidants and key-odourant compounds, respectively, present higher contents in the brandy aged with the alternative technologies. Chestnut proves to be a suitable alternative to Limousin oak for the ageing of brandy in all the studied technologies, inducing faster evolution and high quality.     

Modeling the behavior of persons with mild cognitive impairment or Alzheimer’s for intelligent environment simulation

User Modeling and User-Adapted Interaction - Intelligent environments may improve the independence and quality of life of persons with mild cognitive impairment (MCI) or Alzheimer’s disease...     

Lubricant viscosity and viscosity improver additive effects on diesel fuel economy

This work verifies the impact of lubricant viscosity and viscosity improver additives on diesel fuel economy. Eight lubricants were tested in a single-cylinder, four-stroke, direct injection diesel engine mounted on a dynamometer, under different load and speed conditions. Engine friction power was also investigated through Willans’ line. The results demonstrate that fuel economy obtained from multigrade viscosity oils is higher than that obtained from monograde viscosity oils. A linear relationship was obtained between the high temperature high shear viscosity and specific fuel consumption. The lubricant which provided lower fuel consumption also required lower friction power.     

Off-line compensation of the tool path deviations on robotic machining: Application to incremental sheet forming

In this paper, a coupling methodology is involved and improved to correct the tool path deviations induced by the compliance of industrial robots during an incremental sheet forming task. For that purpose, a robust and systematic method is first proposed to derive the elastic model of their structure and an efficient FE simulation of the process is then used to predict accurately the forming forces. Their values are then defined as the inputs of the proposed elastic model to calculate the robot TCP pose errors induced by the elastic deformations. This avoids thus a first step of measurement of the forces required to form a test part with a stiff machine. An intensive experimental investigation is performed by forming a classical frustum cone and a non-symmetrical twisted pyramid. It validates the robustness of both the FE analysis and the proposed elastic modeling allowing the final geometry of the formed parts to converge towards their nominal specifications in a context of prototyping applications.     

Distributed attribute-based access control system using permissioned blockchain

World Wide Web - Auditing provides essential security control in computer systems by keeping track of all access attempts, including both legitimate and illegal access attempts. This phase can be...     

Fuzzy Modeling for Function Points Analysis

Function Point Analysis (FPA) is a largely used technique to estimate the size of development project, enhancement project or applications already installed. During the point counting process that represents the dimension of a project or an application, each function is classified according to its relative functional complexity. Several studies resulted in FPA extensions, and most of them are mainly aimed at achieving greater precision in the point assessment of systems of greater algorithmic complexity. This work proposes the use of concepts and properties from fuzzy set theory to extend FPA into FFPA (Fuzzy Function Point Analysis). Fuzzy theory seeks to build a formal quantitative structure capable of emulating the imprecision of human knowledge. With the function points generated by FFPA, the functionality of the project is better represented than it was through FPA. Thus, derived values such as costs and terms of development can be more precisely determined.     

Microbiological controls and control points in a hake fillets manufacturing process for exportation

Indicator and foodborne pathogen microorganisms in the "for export" hake fillets manufacturing were investigated in this study. Critical control points were identified and prevention activities and control were proposed during seafood elaboration process. 45 samples of hake from sequential processing operation stages, 15 ice samples and 12 water samples from utensil washing, were collected. The samples were analyzed for their content of aerobic mesophilic bacteria, psychrotrophic bacteria, enterobacteria, total and fecal coliform bacteria, Staphylococcus aureus and the presence of Escherichia coli, Salmonella and Shigella. The analysis of the samples collected from the factory revealed that the amounts of aerobic mesophile bacteria increased during manual filleting and packaging, in comparison with raw material. Psychrotrophic bacteria were the predominant microorganisms, specially in hake samples. In addition, high levels of enterobacteria, which do not occur normally in fish, were detected in raw hake samples. Staphylococcus aureus, Escherichia coli, Salmonella and Shigella, were not isolated from any samples in this study. The goal of this work is to establish microbiological risks in the hake fillets manufacturing process and, therefore to make possible corrective and control actions to assure the quality and safety of seafood.     

Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves

This study provides innovative information on the simultaneous use of Limousin oak and chestnut wood in the ageing of wine brandy. Ageing was performed in 650‐L wooden barrels and in 3000‐L stainless steel tanks with staves over a 2‐year period. Effect of both kinds of wood in the brandy features depended on the ageing technology. Stainless steel tanks with staves originated lower enrichment of the brandy in dry extract (0.89 vs. 1.25 g L^?1), total phenolics (22.33 vs. 29.40) and low molecular weight extractable compounds (119.83 vs. 231.65 mg L^?1), but promoted a faster evolution of the analytical colour (lower L*, higher C*, a* and b*) and sensory colour (topaz and greenish vs. golden). The aroma and flavour profiles of the brandy were not significantly influenced by the ageing technology. Therefore, it is a promising option for both ageing technologies because it ensures the quality of brandy, together with a lower cost of the wood and exemption of the blending operation.