A Gold Sensors Array for Imaging The Real Tissue Phantom in Electrical Impedance Tomography

Surface electrodes in Electrical Impedance Tomography (EIT) phantoms usually reduce the SNR of the boundary potential data due to their design and development errors. A novel gold sensors array with high geometric precision is developed for EIT phantoms to improve the resistivity image quality. Gold thin films are deposited on a flexible FR4 sheet using electro-deposition process to make a sixteen electrode array with electrodes of identical geometry. A real tissue gold electrode phantom is developed with chicken tissue paste and the fat cylinders as the inhomogeneity. Boundary data are collected using a USB based high speed data acquisition system in a LabVIEW platform for different inhomogeneity positions. Resistivity images are reconstructed using EIDORS and compared with identical stainless steel electrode systems. Image contrast parameters are calculated from the resistivity matrix and the reconstructed images are evaluated for both the phantoms. Image contrast and image resolution of resistivity images are improved with gold electrode array.

Query Click and Text Similarity Graph for Query Suggestions

Query suggestion is an important feature of the search engine with the explosive and diverse growth of web contents. Different kind of suggestions like query, image, movies, music and book etc. are used every day. Various types of data sources are used for the suggestions. If we model the data into various kinds of graphs then we can build a general method for any suggestions. In this paper, we have proposed a general method for query suggestion by combining two graphs: (1) query click graph which captures the relationship between queries frequently clicked on common URLs and (2) query text similarity graph which finds the similarity between two queries using Jaccard similarity. The proposed method provides literally as well as semantically relevant queries for users' need. Simulation results show that the proposed algorithm outperforms heat diffusion method by providing more number of relevant queries. It can be used for recommendation tasks like query, image, and product suggestion.

Smooth Path Planning for Passages with Heading and Curvature Discontinuities

The problem of continuous curvature path planning for passages is considered. This problem arises when an autonomous vehicle traverses between prescribed boundaries such as corridors, tunnels, channels, etc. Passage boundaries with curvature and heading discontinuities pose challenges for generating smooth paths passing through them. Continuous curvature half-S shaped paths derived from the Four Parameter Logistic Curve family are proposed as a prospective path planning solution. Analytic conditions are derived for generating continuous curvature paths confined within the passage boundaries. Zero end curvature highlights the scalability of the proposed solution and its compatibility with other path planners in terms of larger path planning domains. Various scenarios with curvature and heading discontinuities are considered presenting viability of the proposed solution.

异硫氰酸荧光素-溶菌酶的制备及晶体生长预研究

迄今尚未有适用于光源为488 nm激光扫描共聚焦显微镜研究用的溶菌酶.为此,用异硫氰酸荧光素作为探针标记了溶菌酶,测定了溶菌酶标记物的紫外-可见吸收光谱和荧光光谱,摸索了其晶体的生长条件.实验结果表明,在标记过程中异硫氰酸荧光素没有影响溶菌酶的生化性质,标记后的溶菌酶可用于激光扫描共聚焦显微镜进行后续研究.

El juego anidado de la reforma constitucional argentina

Resumen: El presente trabajo aspira a explicar la dinámica vivida por el proceso que condujo a la reforma constitucional de 1994 en la Argentina, en especial a la sucesión de acontecimientos que culminaron en la celebración del Pacto de Olivos y la sanción de la ley de necesidad de la reforma en 1993. ¿Por qué la Unión Cívica Radical y el Partido Justicialista optaron por celebrar un pacto en el proceso reformista, que podría considerarse un resultado subóptimo, en lugar de conducir cada uno su estrategia dominante: resistir la reforma o promoverla a toda costa? Observado como un “juego anidado”, el proceso que llevó a la reforma, lejos de ser un resultado subóptimo, fue un juego que se desarrolló simultáneamente en tres arenas. Desde esta posición, el trabajo discute la extendida tesis de que el proceso de reforma fue un clásico “juego del gallina”.

Geometric documentation and reconstruction of the church of the Monastery of San Prudencio (La Rioja, Spain)

[EN] Data contained in this record come from the following accademic activity (from which it is possible to locate additional records related with the Monastery):

气相扩散法生长溶菌酶晶体的动态光散射研究

首次采用动态光散射研究了气相扩散法生长溶菌酶晶体 .实验中采用了两种溶解溶菌酶的方法，所得实验结果是有区别的 .这种区别表明了 NaCl对溶菌酶分子间相互作用产生十分重要的影响 .实验结果表明，晶体生长过程中，溶液中溶菌酶始终保持单分子与两分子聚集体的状态，这种状态是生长晶体的基础 .

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

In memoriam H. Bohl

Am 15. September 2006 verstarb mit 75 Jahren Direktor und Professor Dr. Hansjürgen Bohl, der frühere stellvertretender Leiter des damaligen Instituts für Fangtechnik an der Bundesforschungsanstalt für Fischerei in Hamburg. Er hinterlässt seine Frau, zwei Söhne und eine Tochter sowie 4 Enkelkinder, denen unser herzliches Mitgefühl gilt.