Seleção seqüencial de descritores por análise da semântica para recuperação de imagens baseada no conteúdo

With the rapid growth of databases of various types (text, multimedia, etc..), There exist a need to propose methods for ordering, access and retrieve data in a simple and fast way. The images databases, in addition to these needs, require a representation of the images so that the semantic content characteristics are considered. Accordingly, several proposals such as the textual annotations based retrieval has been made. In the annotations approach, the recovery is based on the comparison between the textual description that a user can make of images and descriptions of the images stored in database. Among its drawbacks, it is noted that the textual description is very dependent on the observer, in addition to the computational effort required to describe all the images in database. Another approach is the content based image retrieval - CBIR, where each image is represented by low-level features such as: color, shape, texture, etc. In this sense, the results in the area of CBIR has been very promising. However, the representation of the images semantic by low-level features is an open problem. New algorithms for the extraction of features as well as new methods of indexing have been proposed in the literature. However, these algorithms become increasingly complex. So, doing an analysis, it is natural to ask whether there is a relationship between semantics and low-level features extracted in an image? and if there is a relationship, which descriptors better represent the semantic? which leads us to a new question: how to use descriptors to represent the content of the images?. The work presented in this thesis, proposes a method to analyze the relationship between low-level descriptors and semantics in an attempt to answer the questions before. Still, it was observed that there are three possibilities of indexing images: Using composed characteristic vectors, using parallel and independent index structures (for each descriptor or set of them) and using characteristic vectors sorted in sequential order. Thus, the first two forms have been widely studied and applied in literature, but there were no records of the third way has even been explored. So this thesis also proposes to index using a sequential structure of descriptors and also the order of these descriptors should be based on the relationship that exists between each descriptor and semantics of the users. Finally, the proposed index in this thesis revealed better than the traditional approachs and yet, was showed experimentally that the order in this sequence is important and there is a direct relationship between this order and the relationship of low-level descriptors with the semantics of the users

Potassium Leaching as Affected by Soil Texture and Residual Fertilization in Tropical Soils

Potassium (K) leaching is affected by soil texture and available K, among other factors. In this experiment, effects of soil texture and K availability on K distribution were studied in the presence of roots, with no excess water. Soils from two 6-year field experiments on a sandy clay loam and a clay soil fertilized yearly with 0, 60, 120, and 180 kg ha-1 of K2O were accommodated in pots that received 90 kg ha-1 of K2O. Soybean was grown up to its full bloom (R2). Under field conditions, K leaching below the arable layer increased with K rates, but the effect was less noticeable in the clay soil. Potassium leaching in a sandy clay loam soil was related to soil K contents from prior fertilizations. With no excess water, in the presence of soybean roots, K distribution in the profile was significant in the lighter textured soil but was not apparent on the heavier textured soil.

Conservação de pêssegos 'Biuti' por irradiação

Este trabalho teve como objetivo o emprego da radiação gama associada ou não à refrigeração na conservação pós-colheita dos pêssegos 'Biuti'. O comportamento destes frutos foi estudado através de análises físicas (perda de massa fresca, coloração da casca, índice de doença, conservação pós-colheita e firmeza) e químicas (pH, acidez total titulável (ATT), sólidos solúveis totais (SST) e o índice de maturidade, expresso pela relação SST/ ATT). Os frutos colhidos no estádio de maturação fisiológica receberam os seguintes tratamentos: 0,0kGy; 0,1kGy; 0,2kGy; 0,3kGy; 0,4kGy e 0,5kGy através do irradiador GAMMABEAN 650 que tem como fonte o Cobalto 60. Os pêssegos foram armazenados em condições ambientais (24±2ºC; 72-76% UR) por 1 semana e em condições de refrigeração em estufa B.O.D. (0±1ºC; 70-80% UR) por 2 semanas. Analisando os resultados pode-se concluir que as diferentes doses de radiação aplicadas não promoveram o aumento da vida-útil pós-colheita de pêssegos. Os frutos armazenados sob refrigeração tiveram maior vida-útil pós-colheita em relação aos armazenados em temperatura ambiente.

Análise técnica e econômica do processo de obtenção de espaguetes com adição de farinha de trigo integral e farinha de linhaça

This work studies the fabrication of spaghetti through the process at high temperatures through the use of flour added to flour and flaxseed meal, with the aim of evaluating the final product quality and estimate the cost of production. The values of moisture, ash, protein, wet gluten, gluten index, falling number and grain of flour and mixtures to test to be the possible use in mass manufacturing and technological criteria for compliance with current legislation. Spaghetti noodles type were manufactured by adding 10% and 20% flour and 10% and 20% flaxseed meal with performance of physical-chemical, sensory and rheological properties of the products. Further analysis was performed on the product acceptance and estimation of production cost in order to create subsidies to enable the introduction of products with greater acceptance and economic viability in the market by the food industry. On the rheology of the product test was cooking the pasta, specifying the volume increase, cooking time and percentage of solid waste. In the sensory evaluation was carried out the triangular test of product differentiation with 50 trained judges and acceptance testing by a hedonic scale with evaluation of the aspects color, taste, smell and texture. In defining the sensory profile of the product was performed with ADQ 9 judges recruited and trained at the factory, using unstructured scale of 9 cm, assessing the attributes of flavor of wheat, flax flavor, consistency, texture of raw pasta, raw pasta color and color of cooked pasta. The greater acceptance of product quality was good and the pasta with 20% flour, 10% followed by the full product, 10% and 20% flaxseed characterized the average quality of the criterion of loss analysis of solids, together with mass full commercial testing. In assessing the estimated cost of production, the two products more technologically feasible and acceptable (20% whole and 10% flaxseed) were evaluated in high temperature processes. With total cost of R $ 4,872.5 / 1,000 kg and R $ 5,354.9 / 1,000 kg respectively, the difference was related to the addition of lower inputs and higher added value in the market, flour and flaxseed meal. The comparative analysis of cases was confirmed the reduction in production time (10h), more uniform product to the drying process at high temperature compared to conventional

Estudo da reidratação do feijão verde (Vigna unguiculata L. Walp) desidratado por micro-ondas com e sem pré-tratamento osmótico

The green bean has organoleptic and nutritional characteristics that make it an important food source in tropical regions such as the Northeast of Brazil. It is a cheap source of protein and important for nutrition of rural population contributing significantly in subsistence farming of the families from Brazil s northeast. It is consumed in entire region and together with the dry meat and other products composes the menu of typical restaurants, being characterized as an important product for economy of Northeast. The green bean is consumed freshly harvested and has short cycle, being characterized as a very perishable food, which hampers your market. The drying method is an alternative to increase the lifetime and provide a reduction volume of this product making easier your transportation and storage. However is necessary to search ways of drying which keep the product quality not only from the nutritional standpoint but also organoleptic. Some characteristics may change with the drying process such as the coloring, the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure of the grains to high temperature minimizes the effects related with the product quality loss. Among the techniques used to reduce the drying time and improve some characteristics of the product, stands out the osmotic dehydration, widely used in combined processes such as the pretreatment in drying food. Currently the use of the microwaves has been considered an alternative for drying food. The microwave energy generates heat inside of materials processed and the heating is practically instantaneous, resulting in shorter processing times and product quality higher to that obtained by conventional methods. Considering the importance of the green beans for the Northeast region, the wastefulness of production due to seasonality of the crop and your high perishability, the proposal of this thesis is the study of drying grain by microwaves with and without osmotic pretreatment, focusing on the search of conditions of processes which favor the rehydration of the product preserving your organoleptic characteristics. Based on the analysis of the results of osmotic dehydration and dielectric properties was defined the operating condition to be used in pretreatment of the green bean, with osmotic concentration in saline solution containing 12,5% of sodium chloride, at 40°C for 20 minutes. The drying of green bean by microwave was performed with and without osmotic pretreatment on the optimized condition. The osmotic predehydration favored the additional drying, reducing the process time. The rehydration of dehydrated green bean with and without osmotic pretreatment was accomplished in different temperature conditions and immersion time according to a factorial design 22, with 3 repetitions at the central point. According to results the better condition was obtained with the osmotically pretreated bean and rehydrated at a temperature of 60°C for 90 minutes. Sensory analysis was performed comparing the sample of the green bean in natura and rehydrated in optimized conditions, with and without osmotic pretreatment. All samples showed a good acceptance rate regarding the analyzed attributes (appearance, texture, color, odor and taste), with all values above 70%. Is possible conclude that the drying of green bean by microwave with osmotic pretreatment is feasible both in respect to technical aspects and rehydration rates and sensory quality of the product

Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Aerofotos convencionais e imagens orbitais TM/LANDSAT no mapeamento morfopedológico em Santa Bárbara D'Oeste (SP)

Foram estudados, com o auxílio de fotografias aéreas, aspectos qualitativos e quantitativos do relevo e da rede de drenagem de solos de uma área de Santa Bárbara D'Oeste, SP. Esta região compreende 14.625 ha, onde foram selecionadas bacias hidrográficas de 3ª ordem de ramificação e amostras circulares de 5km². As unidades de mapeamento simples ou associações de solos são: Latossolo Vermelho Escuro, Podzólico, Litossolo + Podzólico, Terra Roxa Estruturada + Latossolo Roxo distrófico. Após a caracterização das feições fisiográficas, da área de ocorrência desses solos, foram realizados dois mapas morfopedológicos. No primeiro utilizou-se fotografias aéreas verticais pancromáticas na escala 1: 35.000 (data de 25/6/78) e no segundo imagens orbitais do sensor Thematic Mapper do LANDSAT-5, nas bandas 3, 4 e 5 e composição colorida 3/4/5 na escala 1: 100.000 (data de 12/9/91). As análises qualitativas e quantitativas do relevo (índice de declividade média) e rede de drenagem (densidade de drenagem, freqüência de rios, razão de textura) mostraram-se eficientes na diferenciação das unidades de solo estudadas, tanto em bacias hidrográficas como em amostras circulares. A utilização de fotografias aéreas, permitiu maior riqueza de detalhes na precisão dos limites das unidades de mapeamento e no maior número de unidades de mapeamento discriminadas em relação as imagens orbitais. A composição colorida 3/4/5 permitiu diferenciar os Latossolos argilosos dos Latossolos de textura média, assim como o Latossolo Húmico.

Analysis of surface integrity for minimum quantity lubricant - MQL in grinding

The quality of machined components is currently of high interest, for the market demands mechanical components of increasingly high performance, not only from the standpoint of functionality but also from that of safety. Components produced through operations involving the removal of material display surface irregularities resulting not only from the action of the tool itself, but also from other factors that contribute to their superficial texture. This texture can exert a decisive influence on the application and performance of the machined component. This article analyzes the behavior of the minimum quantity lubricant (MQL) technique and compares it with the conventional cooling method. To this end, an optimized fluid application method was devised using a specially designed nozzle, by the authors, through which a minimum amount of oil is sprayed in a compressed air flow, thus meeting environmental requirements. This paper, therefore, explores and discusses the concept of the MQL in the grinding process. The performance of the MQL technique in the grinding process was evaluated based on an analysis of the surface integrity (roughness, residual stress, microstructure and microhardness). The results presented here are expected to lead to technological and ecological gains in the grinding process using MQL. (c) 2006 Elsevier Ltd. All rights reserved.

Características qualitativas de produtos elaborados com carne de frango pálida e normal

Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC), cisalhamento, Encolhimento por Fritura (EF), TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05) nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p < 0,05) entre os hambúrgueres no período de 7, 60 e 120 dias, sendo que os hambúrgueres elaborados com carne pálida (1,92; 1,31 e 1,46, respectivamente) apresentaram as menores médias quando comparados com os de carne normal (2,34; 1,85 e 1,73, respectivamente). Na análise de TBA, as amostras elaboradas com carne pálida também tiveram os maiores resultados com 90 a 180 dias de estocagem (5,28; 7,78; 8,89; 5,02) quando comparadas às de carne normal (2,62; 7,05; 8,08; 3,89). Para os filés empanados, não foram encontradas diferenças significativas (p > 0,05) entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.

Characteristics of seminal plasma proteins and their correlation with canine semen analysis

The objectives were to separate canine seminal plasma proteins (with SDS-PAGE) and to determine the correlation between specific proteins and semen characteristics. Three ejaculates from 20 mixed-breed dogs, of unknown fertility, were collected by digital manipulation. Ejaculate volume and color, sperm motility, sperm vigor, percentage of morphologically normal spermatozoa, and membrane integrity (hypoosmotic swelling test and fluorescent staining) were assessed. For each dog, seminal plasma was pooled from all three ejaculates and proteins were separated with SDS-PAGE, using polyacrylamide concentrations of 13% and 22% in the separation gels. After staining, gel images were digitized to estimate molecular weights (MW) and integrated optical density (IOD) of each lane and of individual bands. Total seminal plasma protein concentration was 2.19 +/- 1.56 g/dL (mean +/- SD; range 1.12-5.19 g/dL). A total of 37 protein bands were identified (although no dog had all 37 bands). In the 13% gel, molecular weights ranged from 100.6 to 17.1 kDa, with four bands (49.7, 33.2, 26.4, and 19.5 kDa) present in samples from all dogs. In the 22% gel, molecular weights ranged from 15.6 to 3.6 kDa, with nine bands (15.6, 13.5, 12.7, 11.7, 10.5, 8.7, 7.8, 5.6, and 4.9 kDa) present in samples from all dogs. Combined for both gels, the majority of bands (85%) had molecular weights < 17 kDa, with B20 (15.6 kDa) in high concentrations in samples from all dogs. There were positive correlations (P <= 0.01) between two bands, 134 (67 kDa) and B5 (58.6 kDa), and sperm motility (r = 0.66 and r = 0.46), sperm vigor (r = 0.56 and r = 0.66), percentage of morphologically normal spermatozoa (r = 0.55 and r = 0.59), the hypoosmotic swelling test (r = 0.76 and r 0.68), and fluorescent staining (r = 0.56 and r = 0.59), respectively. In conclusion, 37 proteins were identified in seminal plasma; two were significantly correlated with semen characteristics. (c) 2007 Elsevier B.V. All rights reserved.

Performance and color of broilers fed diets containing Rhodocyclus gelatinosus biomass

The objective of this study was to evaluate the effect of different supplementation levels of Rhodocyclus gelatinosus biomass on the performance and pigmentation of broilers. Cobb broilers were raised in pens and were fed a sorghum-based diet until 35 days of age. At the 36th day of age, ninety-six birds were randomly distributed to four treatments consisting of experimental diets with different supplementation levels of Rhodocyclus gelatinosus biomass (0, 75, 150 and 300 ppm) added to the finisher basal diet, which were given for seven days. A completely randomized experimental design was used, with four treatments, four replicates and six broilers per parcel. Birds and diets were weighed at the 36th and at the 42nd day of age for performance analysis. There was no significant effect on broiler feed intake. Significant differences in weight gain and feed conversion were seen between the control group and the groups supplemented with 75 and 150 ppm. The treatment with the highest supplementation level and the control group had best weight gain and feed conversion. Color analysis showed that R. gelatinosus biomass supplementation resulted in more yellow breast skin and increased darkening and color purity in breast and thigh meat of broilers, but had no effect on lightness or color purity of breast and thigh skins.

Influence of Pigments and Opacifiers on Color Stability of an Artificially Aged Facial Silicone

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Evaluation of the color stability of two techniques for reproducing artificial irides after microwave polymerization

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Color Stability Comparison of Silicone Facial Prostheses Following Disinfection

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Color Stability of Polymers for Facial Prosthesis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)