Personalized sightseeing tours support using mobile devices

In this paper, we present PSiS (Personalized Sightseeing Tours Recommendation System) Mobile. PSiS Mobile is our proposal to a mobile recommendation and planning support system, which is designed to provide effective support during the tourist visit with context-aware information and recommendations about places of interest (POI), exploiting tourist preferences and context.

Experimenting through the web a linear variable differential transformer

Aiming for teaching/learning support in sciences and engineering areas, the Remote Experimentation concept (an E-learning subset) has grown in last years with the development of several infrastructures that enable doing practical experiments from anywhere and anytime, using a simple PC connected to the Internet. Nevertheless, given its valuable contribution to the teaching/learning process, the development of more infrastructures should continue, in order to make available more solutions able to improve courseware contents and motivate students for learning. The work presented in this paper contributes for that purpose, in the specific area of industrial automation. After a brief introduction to the Remote Experimentation concept, we describe a remote accessible lab infrastructure that enables users to conduct real experiments with an important and widely used transducer in industrial automation, named Linear Variable Differential Transformer.

Phenylketonuria: Protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine

Phenylketonuria is an inborn error of metabolism, involving, in most cases, a deficient activity of phenylalanine hydroxylase. Neonatal diagnosis and a prompt special diet (low phenylalanine and natural-protein restricted diets) are essential to the treatment. The lack of data concerning phenylalanine contents of processed foodstuffs is an additional limitation for an already very restrictive diet. Our goals were to quantify protein (Kjeldahl method) and amino acid (18) content (HPLC/fluorescence) in 16 dishes specifically conceived for phenylketonuric patients, and compare the most relevant results with those of several international food composition databases. As might be expected, all the meals contained low protein levels (0.67–3.15 g/100 g) with the highest ones occurring in boiled rice and potatoes. These foods also contained the highest amounts of phenylalanine (158.51 and 62.65 mg/100 g, respectively). In contrast to the other amino acids, it was possible to predict phenylalanine content based on protein alone. Slight deviations were observed when comparing results with the different food composition databases.