CHITRA: Cognitive handprinted input-trained recursively analyzing system for recognition of alphanumeric characters

A novel system for recognition of handprinted alphanumeric characters has been developed and tested. The system can be employed for recognition of either the alphabet or the numeral by contextually switching on to the corresponding branch of the recognition algorithm. The two major components of the system are the multistage feature extractor and the decision logic tree-type catagorizer. The importance of ldquogoodrdquo features over sophistication in the classification procedures was recognized, and the feature extractor is designed to extract features based on a variety of topological, morphological and similar properties. An information feedback path is provided between the decision logic and the feature extractor units to facilitate an interleaved or recursive mode of operation. This ensures that only those features essential to the recognition of a particular sample are extracted each time. Test implementation has demonstrated the reliability of the system in recognizing a variety of handprinted alphanumeric characters with close to 100% accuracy.

Purification and properties of trehalase from the thermophilic fungus Humicola lanuginosa

Trehalase (?,?-Trehalosee gludohydrolase, EC 3.2.1.28) was partially solubilized from the thermophilic fungus Humicola lanuginosa RM-B, and purified 184-fold. The purified enzyme was optimally active at 50°C in acetate buffer at pH 5.5. It was highly specific for ?,?-trehalose and had an apparent Km = 0.4 mM at 50°C. None of the other disaccharides tested either inhibited or activated the enzyme. The molecular weight of the enzyme was around 170000. Trehalase from mycelium grown at 40 and 50°C had similar properties. The purified enzyme, in contrast to that in the crude-cell free extract, was less stable. At low concentration, purified trehalase was afforded protection against heat-inactivation by �protective factor(s)� present in mycelial extracts. The �protective factor(s)� was sensitive to proteolytic digestion. It was not diffusable and was stable to boiling for at least 30 min. Bovine serum albumin and casein also protected the enzyme from heat-inactivation.