Object categorisations using templates constructed from multi-scale line and edge representations

Object categorisation is linked to detection, segregation and recognition. In the visual system, these processes are achieved in the ventral \what"and dorsal \where"pathways [3], with bottom-up feature extractions in areas V1, V2, V4 and IT (what) in parallel with top-down attention from PP via MT to V2 and V1 (where). The latter is steered by object templates in memory, i.e. in prefrontal cortex with a what component in PF46v and a where component in PF46d.

Face recognition by cortical multi-scale line and edge representations

Empirical studies concerning face recognition suggest that faces may be stored in memory by a few canonical representations. Models of visual perception are based on image representations in cortical area V1 and beyond, which contain many cell layers for feature extraction. Simple, complex and end-stopped cells provide input for line, edge and keypoint detection. Detected events provide a rich, multi-scale object representation, and this representation can be stored in memory in order to identify objects. In this paper, the above context is applied to face recognition. The multi-scale line/edge representation is explored in conjunction with keypoint-based saliency maps for Focus-of-Attention. Recognition rates of up to 96% were achieved by combining frontal and 3/4 views, and recognition was quite robust against partial occlusions.

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.