A novel hexagonal search algorithm for fast block matching motion estimation

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Parallel H.263 Encoder in Normal Coding Mode

A parallel H.263 video encoder, which utilises spatial para1 elism, has been modelled using a multi-threaded program. Spatial parallelism is a technique where an image is subdivided into equal parts (as far as physically possible) and each part is proces!;ed by a separate processor by computing motion and texture mding with all processors cach acting on a different part of thc ]mag. This method leads to a performance increase, which is roughly in proportion to the number of parallel processors used

Issue 14: Welcoming Diversity: The Role of Local and Civil Society Initiatives in Integrating Newcomers

In a global context marked by growing international forced displacement and migration, societies are becoming increasingly more diverse. The question of how to live together with newcomers has become a policy issue of utmost concern. While populist governments in Europe and in the US are failing to offer citizens andnewcomers alternative models for living together that encourage greater ethnic, cultural and religious plurality, in this report we highlight the contributions and lessons drawn from local and civil-society initiatives that have been successful in bringing hosts and newcomers together. We explore three such cases: Riace, a small Italian village where the leadership of a mayor and his policies allowed the presence of refugees to revitalize the community; a cultural center in Gaziantep, Turkey, where Syrian refugees are able to experience normalcy as artists, writers and community organizers; and a kitchen project in Berlin, Germany, which started in 2013 by bringing refugees and Berliners together to cook, share a meal, and to socialize. We highlight the importance of a three-pronged approached to integration that combines governmental leadership, solid integration policies, and civil-society and locally-based initiatives that allow for personal interchanges between newcomers and hosts. These interchanges contribute to changing notions of who does and does not belong and are invaluable in showing where the key to co-existence lies

Compositional and Functional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) By Isoelectric Solubilization and Precipitation Using Organic Acids

Silver carp (Hypophthalmichthys molitrix) is one of the main freshwater fish species with a high nutritional value; however, it is hard to process the fish due to its boney carcass. Therefore, isoelectric solubilization and precipitation (ISP) processing was applied to headed gutted silver carp to separate the protein from the bones, scales, skin, fins, etc. Different solubilization strategies (pH 2.5, 3.0. 11.5 and 12.0) using organic acids, either acetic acid (AA) or a 30% formic and lactic acid combination (F&L), were applied during ISP and the different effects of treatments on the materials recovered from the initial silver carp were compared. The recovered carp proteins were then used to make protein gels similar to surimi with the use of standard food additives. To further assess the effect of using different solubilization pH values and organic acids on the protein quality of the recovered fractions, the functional, texture and color properties were analyzed.;Proximate composition of the recovered proteins showed that processing at basic pH using AA was most effective at removing impurities (i.e. bones, scales, skin, fins) (p\u3c0.05) and the impurities were effectively removed from recovered lipids regardless of processing pH or acid type. Functional properties of gels made from protein recovered by ISP processing using organic acids as the processing acid had typical gelation characteristics. Moreover, it was seen that isoelectrically recovered carp proteins were not denatured and retained functionality. Thermal denaturation and dynamic rheology of the protein gels revealed that using AA under acidic conditions and F&L with alkali treatments yielded improved gel structure. In addition to that, color analysis presented data showing that gels made using F&L were whiter for all solubilization conditions (p\u3c0.05) and were similar to the whiteness of Alaska Pollock surimi gels under acidic treatments. Texture analyses highlighted that gels made from protein solubilized at basic pH values had firmer texture (p\u3c0.05) and were harder and more cohesive, gummy and chewy (p\u3c0.05) than proteins solubilized under acidic conditions. Moreover, gels made from proteins recovered using AA as the processing acid under basic conditions had similar shear stress responses as Alaska Pollock surimi.;This research shows that organic acids have the potential to recover protein and lipid from otherwise hard to process fish by ISP processing. The gels made from recovered carp protein show similar or improved functional, texture and color properties compared to Alaska Pollock surimi depending on the treatment and might be used for the development of restructured fish products for human consumption

Calcium Enhanced Protein Recovery from Underutilized Aquatic Resources and Optimizing Protein Gelation Strategies Using Functional Ingredients

Utilization of aquatic resources has rapidly gained importance. Traditional fish processing does not utilize the majority of the fish, thus generating large quantities of waste that impacts the economy, sustainability and environmental stress adversely. Protein can be extracted from underutilized sources such as silver carp and catfish using a pH shift processing method and incorporated into the human diet. Therefore, myofibrillar proteins were extracted from ground fish using different alkali solubilization and precipitation strategies. The efficacy of protein separation from lipids, and insoluble such as skin, fins, scales and bones were investigated and compared. Protein and lipid recovery yields were calculated to determine the economic feasibility of the procedure by calculating the amount of material recovered out of the available protein or lipids present in the initial material. Mineral content of the recovered protein was analyzed and compared to the initial fish and Alaska Pollock surimi.;Although every factor such as solubilization pH, base, and acid as well as their interactions had a significant effect on the results, effect of processing base was more evident for protein separation. Protein solubility was significantly increased (p\u3c0.05) when calcium hydroxide (Ca(OH)2) was used compared to sodium hydroxide (NaOH). Therefore, protein concentration was also greater (p\u3c0.05) with lower amount of impurities such as lipids and ash when Ca(OH)2 was used as the processing base compared to NaOH at every solubilization pH (11.0, 11.5, 12.0, 12.3) tested in this study.;The recovered protein was then made into protein gels in order to investigate gelation conditions. Fish muscle protein mainly consisting of myosin and actin cross-link and form a gel network upon heating. Yet, the efficiency of gel setting period that allows for the crosslinking to take place depends on a variety of factors mainly impacted by time and temperature. Protein gel texture and color is also affected by post cooking storage. Therefore, widely applied pre-cooking gelation time and temperature strategies, and post-cooking period on texture and color of final protein gels was investigated. Four most commonly applied pre-cooking gelation strategies (no-setting time, 30 min at 25°C, 1 h at 40°C, or 24 h at 4°C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were either analyzed directly or after 24 h at 4°C on gels adjusted to room temperature.;Gelation properties as well as protein amount in the recovered protein gels can be changed by salvaging water soluble sarcoplasmic proteins from fish processing water or solution and incorporating them into myofibrillar protein gels. Therefore, sarcoplasmic proteins of silver carp were solubilized and added back to recovered myofibrillar protein or Alaska Pollock in solution form to investigate the impact on texture and color of protein gels. Sarcoplasmic protein amounts tested (77 or 144 mg/kg paste) yielded softer, less gummy, chewy, cohesive and resilient (p\u3c0.05) gels compared gels containing transglutaminase, an exogenous enzyme. In order to investigate the effects of greater amounts of sarcoplasmic proteins in the myofibrillar protein gels, solubilized sarcoplasmic proteins were concentrated, made into a powder using a freeze-dryer and added back into recovered protein gels.;A separate study investigating the effects of starch addition at increasing amounts (0, 5, 10, 15, 20 g/kg paste) determined that most of the textural attributes such as hardness, gumminess, chewiness, firmness and resistance to deformation were higher (p\u3c0.05) for gels containing starch; however, these attributes did not increase with the increasing starch concentration. Therefore, the similar textural properties observed in 23 g/kg paste sarcoplasmic protein containing gels without starch or polyphosphates and gels developed using 5 transglutaminase/kg paste, 15 g starch/kg paste and 3 g polyphosphates/kg paste can be attributed to the gel strengthening properties of high amounts of sarcoplasmic proteins in calcium enhanced myofibrillar protein gels.;Overall, this research shows that Ca(OH)2 is effective in protein solubility and separates proteins from other fractions such as lipids and insolubles when used as a processing base during pH shifts. Ca(OH) 2 solubilization yields a recovered protein fraction enhanced with calcium, and lowered sodium. Therefore, protein recovered using Ca(OH)2 will yield a naturally whiter end product with a more beneficial content. Protein gels made from calcium enhanced protein will be harder and naturally whiter. Moreover, sarcoplasmic protein recovered using simple solubilization steps from fish and by-products may be used as a nutritional supplement to enhance protein content of food products or can be incorporated into functional food products such as protein gels containing lower amounts of sodium. (Abstract shortened by UMI.)

A STUDY ON THE EXPERIENCES OF STUDENTS AND INSTRUCTORS IN BLENDED INSTRUCTION AND LEARNING IN AN ENGLISH PREPARATORY SCHOOL

The aim of the study is to investigate the experiences of the students and instructors on blended language instruction and learning applied in an English Preparatory School in a state university. For this purpose, we have a mixed method, the explanatory sequential research design study. The participants were 400 students and 100 instructors. For data collection, both qualitative and quantitative research tools were used, and the data were collected through two questionnaires, one for students and the other for instructors to get the views of students and instructors with regards to blended learning. Additionally, for in-depth investigation, semi-structured interviews were conducted with both students and instructors. Our findings revealed that students had both positive and negative views towards the blended instruction/learning; some students reported that they were content with the idea but not the practice. On the other hand, the majority of instructors expressed positive opinions regarding the idea and the implementation of the blended instruction. While blended learning has the potential to reshape whole language teaching of the future, grounding this way of teaching onto contemporary pedagogical principles is critically important

Effects of starch concentration on calcium‐enhanced black bullhead catfish protein gels

Calcium‐enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0–20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p \u3c .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R2 = .79, .79, and .53, respectively). The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste