Automatic mud diapir detection using ANFIS expert systems algorithm; a case study in the Gorgan plain, Iran

Automatic seismic data interpretation is a significant method in the exploration of geophysics. Complexities of the subsurface structures and the subsurface wave propagation media, make the decision-making process difficult in seismic data interpretation. Nevertheless, the extent of related knowledge and using the expert system method in seismic data interpretation can mitigate this problem. An expert system is a knowledge-based system that applies its knowledge in a complex and specific area and acts as an expert end-user consultant. This study investigates the design of an ANFIS expert system for mud diapirs detection with seismic data analysis in Gorgan plain. This method was applied to seismic attributes from a complex geological mud diapir bearing structure from south of the Caspian Sea. The south of the Caspian Sea is one of the richest area as petroleum reserves, and the Gorgan plain has various mud diapirs, which act as indicators of hydrocarbon reservoirs. The expert system design process to identify mud diapirs on seismic sections was modeled in two approaches including manual and automatic seismic data interpretation. In the first approach, the experience of the expert was collected by manual interpretation of training data and used to create a knowledge base and inference of the expert system in the second approach. The validation verified the accuracy of this method with an average accuracy of 90.1% according to using minimum knowledge to develop a knowledge base of the designed ANFIS expert system

Chemical changes in silver carp (<i>Hypophthalmichthys molitrix</i>) minced muscle during frozen storage: Effect of a previous washing process

Silver carp (<i>Hypophthalmichthys molitrix</i>) has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. This work focuses on the effect of a washing process followed by frozen storage (6 months; -18 °C) on the quality of minced silver carp muscle. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, most indexes tested showed quality losses throughout the frozen storage in both washed and unwashed fish material; however, water holding capacity (WHC) remained unchanged in washed fish throughout the frozen storage. Among quality indexes, a special attention should be given to the expressible moisture value and accordingly the WHC, as being closely related to the gelforming ability in order to obtain surimi-type commercial products.<br><br>La carpa plateada (<i>Hypophthalmichthys molitrix</i>) ha adquirido un gran interés debido a su creciente producción acuícola y a su empleo en la elaboración de surimi. Este trabajo tiene como objetivo el estudio del efecto que sobre la calidad de músculo de carpa plateada desmenuzada puede tener un proceso de lavado seguido de conservación en congelación (6 meses; -18 °C). Así, se observó un efecto positivo del lavado sobre la calidad de acuerdo con un descenso en los contenidos de humedad exprimible, aminas volátiles, ácidos grasos libres y sustancias reactivas con el ácido tiobarbitúrico; esta mejora de calidad se mantuvo durante la conservación en congelación. Asimismo, la mayoría de los índices de calidad estudiados reflejaron pérdidas de calidad durante la conservación en congelación independientemente del tratamiento previo; sin embargo, la capacidad de retención de agua permaneció invariable durante la congelación en pescado previamente lavado

Effects of Memantine, an NMDA Antagonist, on Metabolic Syndromes in Female NMRI Mice

Introduction: The brain glutamate neurotransmitter system and its NMDA receptors in the nucleus accumbens play an important role in the incidence of the phenomena of sensitivity and addiction. The present study examined the inhibitory effect of glutamate NMDA receptors in the nucleus accumbens in response to chronic stress. Methods: After the unilateral and bilateral cannula placement in the nucleus accumbens, one group of the animals received different intra-accumbens doses of memantine (0.1, 0.5 and 1 µg/mouse) 5 minutes before receiving the electric shock stress at their soles (using a Communication Box) and the other group received intraperitoneal doses of memantine (0.1, 0.5 and 1mg/kg) 30 minutes before receiving the same shock. Chronic stress increased the animals' plasma corticosterone, food and water intake and weight and reduced their defecation rates and eating latency.  Results: The intraperitoneal administration of memantine increased plasma corticosterone, water intake, fecal weight and eating latency, but had no effect on food intake or weight. The dose and site-dependent intra-accumbens administration of memantine either exacerbated the effects of stress on plasma corticosterone levels and water and food intake, or else had no effect on these parameters. Furthermore, the administration of memantine had no effect on animal’s weight and inhibited the effects of stress on fecal weight and eating latency. Discussion: The inhibition of glutamate NMDA receptors in the nucleus accumbens can inhibit and/or exacerbate the dose and site-dependent effects of chronic stress, with gender playing a significant role in producing this effect

Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

The current studywas aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showedthat with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC percent was significantly higher after thermal processing; it means samples required more force for cutting. Sensory analysis showed that increased percentages of MDC decreased the overall acceptability. Practical applicationMechanically deboned meat (MDM) has an important emulsifying capacity, thus, promoting nutritional and functional value, emulsion stability, and water holding capacity, which can be used in comminuted meat products. The results of the current study provides insights into the evaluation of textural and sensory properties of sausages by the inclusion of different types and percentage of MDM435This study is related to the project from the Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. We also appreciate the “Student Research Committee” and “Research & Technology Chancellor” in Shahid Beheshti University of Medical Sciences for their financial support of this study. José M. Lorenzo is a member of the MARCARNE network, funded by CYTED (ref. 116RT0503