Multi-scale cortical keypoint representation for attention and object detection

Keypoints (junctions) provide important information for focus-of-attention (FoA) and object categorization/recognition. In this paper we analyze the multi-scale keypoint representation, obtained by applying a linear and quasi-continuous scaling to an optimized model of cortical end-stopped cells, in order to study its importance and possibilities for developing a visual, cortical architecture.We show that keypoints, especially those which are stable over larger scale intervals, can provide a hierarchically structured saliency map for FoA and object recognition. In addition, the application of non-classical receptive field inhibition to keypoint detection allows to distinguish contour keypoints from texture (surface) keypoints.

The role of papyrus plants (Cyperus papyrus) and internal waves in the nutrient balance of Lake Victoria, East Africa

Dissertação mest., Gestão da água e da costa, Universidade do Algarve, 2007

Problems in the use of benzoic acid for estimating the internal pH of yeasts

Some yeasts have the peculiar ability to grow in the presence of weak acids at rather low pH. These conditions are predominant in preserved foods and beverages such as fruit concentrates, juices, wine, where these yeasts are responsible for spoilage. The main preservatives currently utilized by food industries are sorbic, propionic, benzoic acids and SO2. It is usually assumed that weak acids diffuse through the plasma membrane in the undissociated form. In the cytoplasm, where the pH is higher, dissociation occurs resulting in accumulation of the lipid-insoluble anion and internal acidification. This is probably a very general mechanism of preventing microbial growth in foods.