SubmergeStyleGAN:Synthetic Underwater Data Generation with Style Transfer for Domain Adaptation

Underwater computer vision applications are challenged by limited access to annotated underwater datasets. Additionally, convolutional neural networks (CNNs) trained on in-air datasets do not perform well underwater due to the high domain variance caused by the degradation impact of the water column. This paper proposes an air-to-water dataset generator to create visually plausible underwater scenes out of existing in-air datasets. SubmergeStyleGAN, a generative adversarial network (GAN) designed to model attenuation, backscattering, and absorption, utilizes depth maps to apply range-dependent attenuation style transfer. In this work, the generated attenuated images and their corresponding original pairs are used to train an underwater image enhancement CNN. Real underwater datasets were used to validate the proposed approach by assessing various image quality metrics, including UCIQE, UIQM and CCF, as well as disparity estimation accuracy before and after enhancement. SubmergeStyleGAN exhibits a faster and more robust training procedure compared to existing methods in the literature

Assessment of knowledge, attitude and practice of diabetic people in Najran, Kingdom of Saudi Arabia

Background: This cross-sectional hospital based study aimed at determining the level of knowledge, attitude and practice of diabetes among local people of Najran, Saudi Arabia.Methods: We aimed to investigate the levels of knowledge, attitude and practice among diabetic people in Najran area.Results: 10% of the participants scored >7, 28% scored >5 and 62% scored 5 and less in Knowledge questionnaire. None [0.00%] of the participants scored 7 or more out of the attitude questionnaire. 100% of the participants scored 5 and less out of 12. 100% of the participants scored >6 and 0% scored 12 or more in the practice questionnaire.Conclusions: Our study revealed that the level of knowledge, attitude and practice of diabetes in the area of Najran is very poor. We suggest that a structured educational program to be adopted by the health authorities in Saudi Arabia

Biofiltration technology for the removal of toluene from polluted air using Streptomyces griseus

Biofiltration technology has been recognized as a promising biotechnology for treating the volatile organic compounds (VOCs) present in polluted air. This study aims to investigate the performance of a biofiltration system of Streptomyces griseus sp. DSM-40759 immobilized on activated carbon (PICA S23) towards the adsorption and degradation of toluene vapour as well as to regenerate the activated carbon in situ. The batch studies were performed using nutrient agar medium and basal salt medium (BSM) for microbial growth. Initially the pre-cultures were incubated at a temperature of 28°C on a rotary shaker at 150 rpm. After two days, the strain S. griseus DSM-40759 was immobilized on a known weight of activated carbon (12 g). The results of biofilter performance showed three different stages with a quick adsorption phase with approximately 95% of toluene removal after 70 min, a slow biotransformation phase by immobilized cells. In the later, the removal efficiency decreased significantly with the extension of time and reached 60% during this stage. Moreover, a final quick removal phase by the immobilized cells had an average removal efficiency of toluene around 95% after 500 min. The toluene degradation was found to be more than 84% after the second cycle and the biofilter was still capable of removing additional toluene. Thus, the results demonstrated the feasibility and reusability of a new biofilter system for toluene removal as well as extending the activated carbon's capacity and this could be a potential solution to reuse the activated carbon in industrial application

A comprehensive review on the exergy analysis of combined cycle power plants

The arriving optimum improvement of a thermodynamic system of energy conversion such as a combined cycle power plant (CCPP) is complicated due to the existence of different factors. Energy and exergy analysis is utilized as effective methods to determine both the quantity and quality of the energy sources. This paper reviews the latest thermodynamics analysis on each system components of a CCPP independently and determine the exergy destruction of the plant. A few layouts of the CCPP plant from different locations considered as case studies. In fact, the most energy losses occurred in the condenser compared with the plant components. It found that in the combustion chamber (CC) the highest exergy destruction occurred. The ambient temperature causes an evident decrement in the power production by the gas turbine (GT). The result has proved that besides energy, exergy analysis is an efficient way to the assessment of the performance of the CCPP by recommending a more advantageous configuration of the CCPP plant, which would lead to reductions in fuel required and emissions of air pollutants

Comparison between Sigma metrics in four accredited Egyptian medical laboratories in some biochemical tests: an initiative towards sigma calculation harmonization

Introduction: Analytical quality is an essential requirement for best practice in any medical laboratory. Lack of a harmonized approach for sigma calculation is considered an obstacle in the objective comparability of analytical performance among laboratories adopting sigma metrics. It is urgently needed that all laboratory professionals interested in the analytical quality to work hard towards harmonization protocol for sigma calculation in order to properly select their analytical goals. This study aims at harmonization of Sigma metrics calculation in four accredited Egyptian laboratories. Materials and methods: This observational cross sectional study compared the sigma levels for certain biochemical parameters in the four participating laboratories. Results: Coefficient of variation (CV) and bias were determined for some biochemical analytes, data assayed by different automated analysers in the four different accredited laboratories. The sigma level for the four medical laboratories was calculated for each biomedical parameter with changed sigma level after total allowable error (Tea) unification among participating laboratories. Conclusion: Each laboratory should select the TEa goal based on clear standardized criteria of selection without any subjective preferences as either under or over estimation of Sigma metrics will affect the patient centred care negatively if laboratories use quality control procedures wrongly based on incorrect Sigma metrics calculation with subsequent misleading medical decisions

D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

This deliverable concerns the sensory evaluation of the reengineered group 1 African products in the AFTER project. Specifically, it related to reengineered akpan and gowe from Benin, kenkey from Ghana and Kishk Sa'eedi in Egypt. Concerning reengineered akpan from Benin, the sensory evaluation was undertaken in Montpellier, France. Re-engineering of akpan has focused primarily on improvement of sanitary properties of the product, which was a great achievement and will allow producing Akpan on a larger scale in SMEs in Africa. Sensory evaluation of the Akpan products was carried out using CATA and JAR techniques that have been developed for use with consumers instead of a trained panel. Three Akpan products were tested by 102 consumers: Akpan added with 10% sugar (AS10), Akpan added with 3% spray-dried milk and 8.7% sugar (AMS8.7) and Akpan added with 3% spray-dried milk and 15% sugar (AMS15). Independently of the Akpan tasted, Acidity or Sweetness attributes were scored “Just About Right, as I like” by 56 to 77% of consumers. Odour perception was perceived differently, depending on consumers. However, Texture was found “Too weak”, too liquid by the majority of consumers (49 to 55%) and Taste “too strong” (46 to 54%). The most frequently CATA descriptors checked by consumers which better described Akpan products were: “Artificial”, “Floral”, “New/Different”, “Strong in Taste”, “Mealy”, followed by “Liquid”, “Drinking yoghurt”, “Sweet”, “Acidic”, and “Rough”. At the opposite, an ideal-yoghurt was described as Creamy, Natural, Good for health, Refreshing, Homogeneous, with a texture of a Bulgarian yoghurt-type, Thick, Sweet, Attractive, Nutritious and Milk taste. In terms of sensory evaluation, the three Akpan products did not significantly. If we remove the terms such as “artificial”, “strong in taste”, “floral” due to a manufacturing error (use of a few drops of citronella essential oil instead of citronella infusion as a traditional flavouring of Akpan in Benin), it remains the terms “mealy”, “liquid” “drinking yoghurt” that better describe the product and were previously used for describing traditional Akpan product. This suggests that sensory properties of the reengineered Akpan may not be acceptable to French consumers who prefer a product with a creamy, homogeneous, Bulgarian yoghurt-type taste. Gowe in Benin was not tested using sensory evaluation. Sensory testing of Gowe in Benin was not undertaken because this was planned to be undertaken in Europe. The reason is because the methodology used in sensory evaluation is independent of the location provided the samples are the same. However, the particular samples provided for French sensory testing contained a concentration of aflatoxin that was higher than the minimum EU allowable limit. It was not possible to repeat the sensory test in France because it would have taken too long to obtain a replacement supply from Benin and to repeat the processing (takes one week). In which case the samples would have been took different to enable a comparison. The sensory evaluation of kenkey was carried at the Food Research Institute, Ghana. Current trends in urbanization, and the increasing popularity of kenkey among consumers, require larger scale production with consistent quality. Testing was conducted to determine the sensory profile of white reengineered kenkey made using the optimum pre-process conditions of steeping time (30 and 45h), steeping temperature (30ᵒC and 35ᵒC) and dough fermentation time of 12 hours. The qualitative descriptive analysis showed that the sensory profile of white kenkey was dependent on preprocessing variables. Thus merely optimizing the pre-processing variables with regards to acid production and other readily measurable constituents though could shorten the production process could not guarantee the best product sensory quality. The results show that all the descriptors generated were appropriate for differentiating sensory qualities among samples and could be used for basic research and product development for white kenkey. Soft and sticky texture in white kenkey was highly appreciated. Sensory evaluation of Kishk Sa'eedi (KS) was undertaken in Egypt. KS is an Egyptian indigenous wheat-based fermented food prepared traditionally according to the method applied by Upper Egyptians. This work is done to characterize sensory properties and sensory profile of the reengineered KS. Quantitative descriptive analysis (QDA) coupled with principal component analysis (PCA) was used to study the interrelationship among and between sensory attributes. 14 terms regarding appearance, odour, flavour and texture of the samples, was selected and a glossary describing each descriptor was developed. Three KS samples were profiled by 11 assessors using the chosen 14 sensory descriptors. Mean intensity ratings of the descriptive attributes showed that there were significant differences (p<0.05) within KS samples for all the 14 attributes tested. In general, high ratings for creamy colour, fresh odour, KS taste and fracturability are considered as positive effects that would be favoured by panellists while increase in caramel colour, sour taste, denseness and mouth coating are regarded as undesirable. The re-engineered KS sample perceived as less sour and less salty compared with the traditional ones. With regard to texture quality, reengineered sample was easy to fracture, and scored higher for grittiness. Meanwhile, the sample was rated lower than the traditional ones with regard to Kishk taste and fermented odour. Descriptive sensory evaluations between of the traditional and re-engineered KS samples showed that tastes i.e. sour, salty, and KS taste; fracutability and grittiness were discriminating attributes. Fermented odour, colour i.e. creamy and caramel; presence of fissure and presence of bran were least discriminating. Evaluation of the KS sensory characteristics provide in depth understanding of the sensory quality criteria as perceived by the sensory trained panel. The present study showed that substantial differences in sensory character were noted between the traditional and re-engineered KS in particular, differences in colour, fresh odour, KS taste, fracutability and mouth coating. This work showed that the application of QFD and PCA techniques could provide the useful information to KS and helped to identify the importance of product attributes. In conclusion the sensory evaluation showed clear sensory differences between the traditional and reengineered products relating to akpan from Benin, kenkey from Ghana and Kishk Sa'eedi from Egypt. Other deliverables will report on the acceptance by consumers

Enhancement the removal capacity of heavy metals from aqueous solution using different aquatic organisms

151-162The Eichhornia sp had high ability for bioremoval of Pb and Cd (97.15 and 97.48%) during 15 min with some ultrastructure changes of the leaf such as, ruptured or disappeared plasma membrane, swollen mitochondria and malformation chloroplast and some anatomical studies; thickness of upper epidermis and mesophyll decreased with presences number of raphide crystals in treated leaf but it not found in untreated plants. It was noticed that treated with Pb was more effect on histological leaf than treated with Cd. While, Gelidium pectinatum had highest efficiency for removal of Cd but during 0.5 hr. The bioremoval efficiency of lead by Gelidium pectinatum increased with Epichlorohydrin 1 from 28.84 to 90.18 % during 240 min contact time and from 77.34 in raw (untreated) algae to 99.58% in case of cadmium during the same contact time