Microdensitometer digitization

The importance of performing extensive calculations on microdensitometer data makes entry of the data into a computer mandatory for many types of investigative situations. The previously available facilities in the Photographic Science department have supported only manual data entry techniques. Such techniques are slow and prone to error, greatly limiting use usefulness of the Ansco Model 4 microdensitometer available for student use. This thesis has involved the designated implementation of a low cost digitizatio technique that allows convient gathering, storage, and machine read input of data into the RIT timesharing computer facilities. A conservative increase of two orders of magnitude has been noted with the system compared with manual data entry techniques

Predictive text-entry in immersive environments

Virtual Reality (VR) has progressed significantly since its conception, enabling previously impossible applications such as virtual prototyping, telepresence, and augmented reality However, text-entry remains a difficult problem for immersive environments (Bowman et al, 2001b, Mine et al , 1997). Wearing a head-mounted display (HMD) and datagloves affords a wealth of new interaction techniques. However, users no longer have access to traditional input devices such as a keyboard. Although VR allows for more natural interfaces, there is still a need for simple, yet effective, data-entry techniques. Examples include communicating in a collaborative environment, accessing system commands, or leaving an annotation for a designer m an architectural walkthrough (Bowman et al, 2001b). This thesis presents the design, implementation, and evaluation of a predictive text-entry technique for immersive environments which combines 5DT datagloves, a graphically represented keyboard, and a predictive spelling paradigm. It evaluates the fundamental factors affecting the use of such a technique. These include keyboard layout, prediction accuracy, gesture recognition, and interaction techniques. Finally, it details the results of user experiments, and provides a set of recommendations for the future use of such a technique in immersive environments

Designing interoperable museum information systems

Museum collections are characterized by heterogeneity, since they usually host a plethora of objects of categories, while each of them requires different description policies and metadata standards. Moreover the museum records, which keep the history and evolution of the hosted collections, request proactive curation in order to preserve this rich and diverse information. In this paper, the architecture of an innovative museum information system, as well as its implementation details is presented. In particular the requirements and the system architecture are presented along with the problems that were encountered. The main directions of the system design are (a) to increase interoperability levels and therefore assist proactive curation and (b) to enhance navigation by the usage of handheld devices. The first direction is satisfied by the design of a rich metadata schema based on the CIDOC/CRM standard. The second direction is fulfilled by the implementation of a module, which integrates the museum database with a subsystem appropriate to support user navigation into the museum floors and rooms. The module is expressed as a navigation functionality, which is accessed through handheld devices and peripherals, such as PDAs and RFID tags. The proposed system is functional and operates into the Solomos Museum, situated in Zakynthos island, Greece

DECISION SUPPORT SYSTEM TO DETERMINE QUALITY TRADITIONAL SPICE FOR MAKING TURMERIC ACID USING WEIGHT PRODUCT METHOD

Determining quality spices is one example of decision-making issues based on many factors or semi-structured criteria. Decision support system is part of one of the computer-based information systems commonly used to support decision making on a company's activities to find a very good traditional spice. Decision support system of the selection of traditional spices qualified in making herbal turmeric acid can be produced by using several methods, one of them is the weighted product (WP) method. Weighted product is one method of solving the problem that uses multiplication to connect the attribute value, where the value of each attribute must be raised first with the weight of attribute concerned. By using this product weihgted method, it is expected to help the research team to determine the selection of spices of very high quality. By using the decision support system and computerization, the quality of spice data can be stored therein, if there is an error in inputting the value or spice data herbal turmeric acid, then the wrong data can be repaired without re-input value or quality spice data

IMPLEMENTATION SIMPLE ADDITIVE WEIGHTING METHOD IN DETERMINING FEASIBILITY SACRIFICIAL ANIMALS

Many things from the life sector have used the existence of technology. Where a technology is able to help various problems in various fields such as livestock and agriculture. Computers have been included in it as a tool to do a job or identify existing problems. However, sometimes as a practitioner in the field of animal husbandry, especially qurban animals, they come to the conclusion that it is often found that sacrificial animals in the market that want to be sacrificed do not meet the requirements both in syari’ah (law) and health. With the application of determining the feasibility of sacrificial animals according to the Syariah using the web-based Simple Additive Weighting (SAW) method. This system is later expected to be able to determine whether or not a sacrificial animal will be sacrificed so that the community or people who sacrifice are not harmed and the reward for the sacrifice is perfect

DECISION SUPPORT SYSTEM TO DETERMINE QUALITY TRADITIONAL SPICE FOR MAKING TURMERIC ACID USING WEIGHT PRODUCT METHOD

Determining quality spices is one example of decision-making issues based on many factors or semi-structured criteria. Decision support system is part of one of the computer-based information systems commonly used to support decision making on a company's activities to find a very good traditional spice. Decision support system of the selection of traditional spices qualified in making herbal turmeric acid can be produced by using several methods, one of them is the weighted product (WP) method. Weighted product is one method of solving the problem that uses multiplication to connect the attribute value, where the value of each attribute must be raised first with the weight of attribute concerned. By using this product weihgted method, it is expected to help the research team to determine the selection of spices of very high quality. By using the decision support system and computerization, the quality of spice data can be stored therein, if there is an error in inputting the value or spice data herbal turmeric acid, then the wrong data can be repaired without re-input value or quality spice data

Municipal E-News: Issue 64: October 2014

The “Municipal E-News” was created by MTAS in 2009 as part of our continuing efforts to meet our mission of providing timely, valuable information and assistance to Tennessee cities

EPID 7233 - Public Health Surveillance Methods

This course will provide students with a strong foundation in public health surveillance of both health conditions and risk factors. The course will teach the theory and practice of surveillance supported by many examples of surveillance systems from the developed and developing world. The class will build on and reinforce basic epidemiologic concepts. Students will be given the opportunity to design and evaluate a surveillance system

Direct patient contacts of dietetic students during their final clinical placement

Direct student-patient contacts, during the professional clinical placement of a Master of Nutrition and Dietetics course, were collected and analysed for the first time using a computerised method. In the final eight-week hospital placement, 26 dietetic students submitted data on direct patient contacts which included: dietetic activities (e.g. assessing, counselling and reviewing); the primary nutritional condition of the patient (e.g. type 2 diabetes and liver disease); and the time spent in contact with patients. The most common dietetic activities were reviews, followed by collection of dietary information and counselling. The most common nutritional condition encountered by students was an inadequate nutrient intake, followed by patients receiving enteral nutrition. Contact time with patients increased over the placement, with proportionately more time spent by students seeing patients independently than when being observed by supervising dietitians. The data collected provided valuable informa tion on the amount of time spent by students in direct patient contacts, the range of dietetic activities undertaken and the amount of time student activities were directly observed. This information will be useful in the development of benchmarks for clinical skill development, hospital and university staff planning and the assessment of the impact of any changes to the format of student placement experience in the clinical setting.<br /