A Novel Methodology for Memory Reduction in Distributed Arithmetic Based Discrete Wavelet Transform

AbstractDiscrete Wavelet Transform (DWT) is widely used in image compression standards such as JPEG 2000. DWT can be implemented on FPGA using parallel Distributed Arithmetic (DA) architecture, which is suitable for low power implementation. However, the size of the memory in DA increases with the number of wavelet coefficients. In this paper, we propose a novel methodology to reduce the size of the Look-Up Tables (LUTs) used in DA for DWT. The table entries are sorted using Burrows-Wheeler Transform (BWT) and then compressed. The compressed table is stored in memory. During DWT/IDWT computation, without reconstructing the entire table we can recover only the required table entry. A comparative study of this methodology among different wavelets is performed. We demonstrate that the method is very effective for reducing the memory of DA architectures. A compression ratio of around 2.3:1 is achieved for the look-up table which stores the inner product of high-pass filter coefficients of Daubechies-4 (Db4) wavelet which is used in JPEG2000

Video Transcript Summarizer

In today’s world, a large number of videos are uploaded in everyday, which contains information about something. The major challenge is to find the right video and understand the correct content, because there are lot of videos available some videos will contain useless content and even though the perfect content available that content should be required to us. If we not found right one it wastes your full effort and full time to extract the correct usefull information. We propose an innovation idea which uses NLP processing for text extraction and BERT Summarization for Text Summarization. This provides a video main content in text description and abstractive summary, enabling users to discriminate between relevant and irrelevant information according to their needs. Furthermore, our experiments show that the joint model can attain good results with informative, concise, and readable multi-line video description and summary in a human evaluation

Spatial, temporal, and demographic patterns in prevalence of smoking tobacco use and attributable disease burden in 204 countries and territories, 1990-2019 : a systematic analysis from the Global Burden of Disease Study 2019

Background Ending the global tobacco epidemic is a defining challenge in global health. Timely and comprehensive estimates of the prevalence of smoking tobacco use and attributable disease burden are needed to guide tobacco control efforts nationally and globally. Methods We estimated the prevalence of smoking tobacco use and attributable disease burden for 204 countries and territories, by age and sex, from 1990 to 2019 as part of the Global Burden of Diseases, Injuries, and Risk Factors Study. We modelled multiple smoking-related indicators from 3625 nationally representative surveys. We completed systematic reviews and did Bayesian meta-regressions for 36 causally linked health outcomes to estimate non-linear dose-response risk curves for current and former smokers. We used a direct estimation approach to estimate attributable burden, providing more comprehensive estimates of the health effects of smoking than previously available. Findings Globally in 2019, 1.14 billion (95% uncertainty interval 1.13-1.16) individuals were current smokers, who consumed 7.41 trillion (7.11-7.74) cigarette-equivalents of tobacco in 2019. Although prevalence of smoking had decreased significantly since 1990 among both males (27.5% [26. 5-28.5] reduction) and females (37.7% [35.4-39.9] reduction) aged 15 years and older, population growth has led to a significant increase in the total number of smokers from 0.99 billion (0.98-1.00) in 1990. Globally in 2019, smoking tobacco use accounted for 7.69 million (7.16-8.20) deaths and 200 million (185-214) disability-adjusted life-years, and was the leading risk factor for death among males (20.2% [19.3-21.1] of male deaths). 6.68 million [86.9%] of 7.69 million deaths attributable to smoking tobacco use were among current smokers. Interpretation In the absence of intervention, the annual toll of 7.69 million deaths and 200 million disability-adjusted life-years attributable to smoking will increase over the coming decades. Substantial progress in reducing the prevalence of smoking tobacco use has been observed in countries from all regions and at all stages of development, but a large implementation gap remains for tobacco control. Countries have a dear and urgent opportunity to pass strong, evidence-based policies to accelerate reductions in the prevalence of smoking and reap massive health benefits for their citizens. Copyright (C) 2021 The Author(s). Published by Elsevier Ltd.Peer reviewe

Not Available

Not AvailableThe present study was envisaged to assess the consumption pattern and influence of different cooking methods on quality characteristics of tandoor/tikka type of chicken meat product. A total of 112 consumers at 8 restaurants throughout Hyderabad were surveyed for consumption pattern of tandoor type muscle food based products. Most of the consumers prefer such type of product prepared from mutton. However, 43.14 % of consumers prefer chicken based and 6.86% of consumers prefer fish products. Amongst the products surveyed, 31% consumers are preferring tandoor type of products, whereas 10% consumers mostly like tikka/kebabs type of products. The 70% of total consumers take these types of products twice in a week. The 42.50% of consumers are taking more than 200gm of such products at a time. Cooking methods significantly (P<0.05) influenced by the both physico-chemical and sensory attributes of chicken tikka. Cooking yield (%) was significantly (P<0.05) more in oven cooked tikka as compared to barbecue in other two methods. The shear force value was more (27.43 N) in barbecued chicken tikka thant the product cooked in other two methods. Chicken tikka cooked in hot air oven method recorded more moisture and less fat content than other cooking methods. Colour, taste, mouth coating and overall palatability scores was rated higher in gas tandoor cooked product. Chicken tikka cooked in hot air oven rated superior tenderness and juiciness scores compared to other cooking methods. Based on this study, it can be concluded that alternatively chicken tikka can be produced in hot air over, rather than open flame/tandoor oven with hither yield and superior tenderness and juiciness scores.Not Availabl

Video Transcript Summarizer

In today’s world, a large number of videos are uploaded in everyday, which contains information about something. The major challenge is to find the right video and understand the correct content, because there are lot of videos available some videos will contain useless content and even though the perfect content available that content should be required to us. If we not found right one it wastes your full effort and full time to extract the correct usefull information. We propose an innovation idea which uses NLP processing for text extraction and BERT Summarization for Text Summarization. This provides a video main content in text description and abstractive summary, enabling users to discriminate between relevant and irrelevant information according to their needs. Furthermore, our experiments show that the joint model can attain good results with informative, concise, and readable multi-line video description and summary in a human evaluation