Case Based Representation and Retrieval with Time Dependent Features

Abstract. The temporal dimension of the knowledge embedded in cases has often been neglected or oversimplified in Case Based Reasoning sys-tems. However, in several real world problems a case should capture the evolution of the observed phenomenon over time. To this end, we propose to represent temporal information at two levels: (1) at the case level, if some features describe parameters varying within a period of time (which corresponds to the case duration), and are therefore collected in the form of time series; (2) at the history level, if the evolution of the system can be reconstructed by retrieving temporally related cases. In this paper, we describe a framework for case representation and retrieval able to take into account the temporal dimension, and meant to be used in any time dependent domain. In particular, to support case retrieval, we provide an analysis of similarity-based time series retrieval techniques; to support history retrieval, we introduce possible ways to summarize the case content, together with the corresponding strategies for identifying similar instances in the knowledge base. A concrete ap-plication of our framework is represented by the system RHENE, which is briefly sketched here, and extensively described in [20].

Compositional characteristics of materials recovered from whole gutted silver carp (Hypophthalmichthys molitrix) Using isoelectric solubilization/ precipitation

PubMed ID: 19368395Isoelectric solubilization/precipitation (ISP) at acidic and basic pH was applied to whole carp, yielding proteins, lipids, and insolubles. The objective was to characterize composition of recovered materials. Crude protein was concentrated to 89-90% in proteins recovered at acidic pH and to 94-95% at basic pH. Basic pH yielded proteins with more (P < 0.05) essential amino acids (EAAs). EAA content in recovered proteins met FAO/WHO/UNO requirements. ISP did not affect fatty acid (FA) composition. Lipids recovered at acidic pH contained 88-89% of total fat and at basic pH, 94-97%. Total fat in recovered proteins was low, with EPA and DHA at the highest (P < 0.05) percentage for pH 11.5. ISP, particularly basic pH, effectively removed impurities such as bones and scales from whole carp. This is indicated by 3.8-5.8% of ash in recovered proteins compared to 11.2% for whole carp and 5.4% for boneless/skinless carp fillets. Basic pH yielded less (P < 0.05) Ca, P, and Mg in recovered proteins. These minerals were more (P < 0.05) concentrated in insolubles recovered with basic pH. This study indicates that materials recovered from whole carp using ISP have high nutritional value and may be useful in the development of human food and animal feeds. © 2009 American Chemical Society