Human activity recognition for pervasive interaction

PhD ThesisThis thesis addresses the challenge of computing food preparation context in the kitchen. The automatic recognition of fine-grained human activities and food ingredients is realized through pervasive sensing which we achieve by instrumenting kitchen objects such as knives, spoons, and chopping boards with sensors. Context recognition in the kitchen lies at the heart of a broad range of real-world applications. In particular, activity and food ingredient recognition in the kitchen is an essential component for situated services such as automatic prompting services for cognitively impaired kitchen users and digital situated support for healthier eating interventions. Previous works, however, have addressed the activity recognition problem by exploring high-level-human activities using wearable sensing (i.e. worn sensors on human body) or using technologies that raise privacy concerns (i.e. computer vision). Although such approaches have yielded significant results for a number of activity recognition problems, they are not applicable to our domain of investigation, for which we argue that the technology itself must be genuinely “invisible”, thereby allowing users to perform their activities in a completely natural manner. In this thesis we describe the development of pervasive sensing technologies and algorithms for finegrained human activity and food ingredient recognition in the kitchen. After reviewing previous work on food and activity recognition we present three systems that constitute increasingly sophisticated approaches to the challenge of kitchen context recognition. Two of these systems, Slice&Dice and Classbased Threshold Dynamic Time Warping (CBT-DTW), recognize fine-grained food preparation activities. Slice&Dice is a proof-of-concept application, whereas CBT-DTW is a real-time application that also addresses the problem of recognising unknown activities. The final system, KitchenSense is a real-time context recognition framework that deals with the recognition of a more complex set of activities, and includes the recognition of food ingredients and events in the kitchen. For each system, we describe the prototyping of pervasive sensing technologies, algorithms, as well as real-world experiments and empirical evaluations that validate the proposed solutions.Vietnamese government’s 322 project, executed by the Vietnamese Ministry of Education and Training

The Identification and Classification of Sharp Force Trauma On Bone Using Low Power Microscopy

Cut mark analysis to date has been intermittently and superficially researched across a range of disciplines, despite its potential to significantly contribute to criminal investigation. The current study aims to elucidate cut mark analysis by proposing a novel classification system for the identification of knife cuts (kerfs) in bone. The system was devised, to record accurate and reliable information about cut marks and the criteria were tested for association with the knives that created them. Optical Microscopy was used to examine knife cuts on fleshed porcine bone. Incised cuts were made by a range of serrated, scalloped and fine-edged blades (n=9), by the author, and participants (n=23) were recruited to make marks on bone under the same force-measured conditions, using the Kistler force plate and a bespoke frame to control the level of height to which the knife can be raised above the bone prior to impact. Resultant kerfs were created by a single operator (n=86) and created by a range of individuals (n=186). The data suggests that consistent force was not achieved and the resultant marks on the bones made by the same knife had wide variation in their appearance and depth. The classification criteria tested did not provide discrete identification of knife blades from the assessment of kerf features; however, trends were identified from criteria including margin regularity, margin definition, floor width and wall gradient, which may form the basis for further investigation. Marks made by a single operator showed more significant associations (p<0.05) than group operators, and although kerfs from each share some trends, several significant relationships observed in marks made by a single operator are not shared by the participant group. Limitations of using optical microscopy included the inability to view all aspects of each mark, particularly when combined with variation in depth and angle produced by human operators. From the present results, it is suggested that the use of digital microscopy with a superior ability to build three dimensional images of indented marks would provide the necessary step forward to improve discrimination between knife classifications, based on the areas highlighted by the current research. This reinforces the need for further understanding of the mechanics of cut mark application in human individuals and their potential effects on kerf features

Selection of small equipment for farm kitchens

The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at [email protected] or by phone at 405-744-6311

Semantic Analysis of Swahili Action Verb “To cut”: A Natural Semantic Metalanguage Approach

This research paper aims to analyze the Swahili action verb “to cut” within the framework of Natural Semantic Metalanguage (NSM) theory. The study also seeks to identify other Swahili verbs that share similar semantic correlations. No research has been conducted on the verb “to cut” using the NSM model in Swahili. Therefore, this research is crucial in bridging the gap in the existing literature. Swahili holds a significant position as one of the official languages in Kenya, alongside English, making it prevalent in the region. To achieve the research objectives, a qualitative-descriptive research design methodology was employed. Native Swahili speakers were involved in the study, and selected texts were utilized as data sources. Through self-examination and careful analysis, a total of 22 Swahili verbs were identified to have comparable semantic correlates to the verb “to cut.” These verbs include kata, tahirisha, pogoa, tema, katisha, nyofoa, chuna, vunja, kuhasiwa, tenganisha, nyoa, keketa, chanja, punguza, fyeka, pasua, chana, chinja, katika, gawanya, chomoa, and ng’oa. The findings of this study reveal that the Swahili word for “cutting” is derived from the original meaning of “doing” or “happening.” In this context, X represents the agent, Y represents the patient, and Z represents the instrument used in the action of cutting. By exploring the semantic relationships of the verb “to cut” and identifying other verbs that share similar patterns, this research sheds light on the versatility and richness of the Swahili language verbs

Ethical blindness, EGMs and public policy : a tentative essay comparing the EGM and tobacco industries

Arguing a case by way of analogy can be perilous. Each problem has its own particulars that analogy and examples from other domains often obscure. Therefore it is with some trepidation that this paper discusses similarities and differences between the poker-machine (EGM) and the tobacco industries. The author has no special knowledge of the tobacco industry beyond that of the reasonably informed citizen. Rather it is out of concern about ethics and product safety for EGMs that the paper addresses the following question: what, if any, are the substantive ethical differences between the EGM industry and the tobacco industry

From Trauma to Trial: Proposing New Methods for Examining the Variability of Sharp Force Trauma on Bone

Although sharp force trauma is not the most common form of homicide in the United States, it accounts for the majority of violent crimes committed in the United Kingdom, and the frequency of knife related crimes has been increasing over several decades. Despite the prevalence of sharp force trauma in forensic literature, there is still a large gap linking weapons to skeletal injuries. Although there have been forensic studies on the effects of fabric during decomposition, very little data exist on the effects of fabric and bodily coverings on wounds during stabbing events. In a significant number of homicide cases, victims are clothed. Therefore, understanding the effects of bodily coverings is crucial to better understanding a number of forensic contexts. In this thesis, a preliminary pilot study and a skeletal cut mark analysis study with a guided-drop impacting device were used to address this issue by analyzing the effects of fabric resistance during stabbing events. The results indicated that weapon type and fabric type significantly altered kerf mark appearance (

Delicious-ology: The Science of Delicious Food

You can read this book two ways. If you want to “just cook,” flip to the recipe index, pick a recipe, and skip straight to that page. The surrounding text will explain some aspects of the science behind the recipe. While the recipes in this book are chosen to complement and provide examples of the science, they’re also recipes that are fantastic in and of themselves

Identifying Osseous Cut Mark Morphology for Common Serrated Knives

Worldwide crime statistics indicate that while the firearm is the instrument of choice used in the commission of homicide, bladed weapons run a very close second. This being the case, the analysis of these implements and the cut marks they create in soft and osseous tissues demands the attention of the medico-legal and law enforcement community, particularly forensic pathologists and anthropologists. To this end, the author and several colleagues inflicted stab wounds with three pairs of common serrated-edged kitchen knives of differing blade structures to the thoracic areas of three euthanized domestic pigs (Sus scrofa) and examine the cut marks delivered by these knives to the ribs in order to generate an inventory of traits specific to each type of knife. This inventory consists of a combination of gross morphological and microscopic properties resulting from a three-tiered analysis: a visual examination, a low-power magnification examination, and an examination under scanning electron microscopy. The results indicate that wounds inflicted with the five-inch Farberware knife used can generally be distinguished by a large width between cut walls, little evidence of bone chipping or splintering, some lip formation visible along the cut wound edges, and walls manifesting an uneven, undulating appearance with wide, blocky, V-shaped cut floors; wounds inflicted with the five-inch and eight-inch Ekco Flint knives can be characterized by a moderate or marked degree of wound edge separation, some evidence of bone chipping and splintering, some lip formation that may show a cloven appearance, and walls that manifest an uneven, stepped appearance with extremely tapered cut floors; and wounds inflicted with the five-inch and eight-inch Henckels Eversharp-Pro knives are differentiated by their moderate degree of wound edge separation, a great deal of bone chipping and splintering, little to no lip formation, and walls that manifest an uneven, clean appearance with but slightly pointed U-shaped cut floors. Additionally, directionality of cutting stroke may be obtained by careful examination of both chipping/splintering and lip formation features. No differences were found between the five-inch and eight-inch knife of each pair. It is noted that the list of characteristic traits generated works best as a suite for each knife, but that wall appearance and floor structure are most distinct for each type