A System for Real-Time Interactive Analysis of Deep Learning Training

Performing diagnosis or exploratory analysis during the training of deep learning models is challenging but often necessary for making a sequence of decisions guided by the incremental observations. Currently available systems for this purpose are limited to monitoring only the logged data that must be specified before the training process starts. Each time a new information is desired, a cycle of stop-change-restart is required in the training process. These limitations make interactive exploration and diagnosis tasks difficult, imposing long tedious iterations during the model development. We present a new system that enables users to perform interactive queries on live processes generating real-time information that can be rendered in multiple formats on multiple surfaces in the form of several desired visualizations simultaneously. To achieve this, we model various exploratory inspection and diagnostic tasks for deep learning training processes as specifications for streams using a map-reduce paradigm with which many data scientists are already familiar. Our design achieves generality and extensibility by defining composable primitives which is a fundamentally different approach than is used by currently available systems. The open source implementation of our system is available as TensorWatch project at https://github.com/microsoft/tensorwatch.Comment: Accepted at ACM SIGCHI Symposium on Engineering Interactive Computing Systems (EICS 2019). Code available as TensorWatch project at https://github.com/microsoft/tensorwatc

Tumor-Derived Microvesicles Induce Proangiogenic Phenotype in Endothelial Cells via Endocytosis

Background: Increasing evidence indicates that tumor endothelial cells (TEC) differ from normal endothelial cells (NEC). Our previous reports also showed that TEC were different from NEC. For example, TEC have chromosomal abnormality and proangiogenic properties such as high motility and proliferative activity. However, the mechanism by which TEC acquire a specific character remains unclear. To investigate this mechanism, we focused on tumor-derived microvesicles (TMV). Recent studies have shown that TMV contain numerous types of bioactive molecules and affect normal stromal cells in the tumor microenvironment. However, most of the functional mechanisms of TMV remain unclear. Methodology/Principal Findings: Here we showed that TMV isolated from tumor cells were taken up by NEC through endocytosis. In addition, we found that TMV promoted random motility and tube formation through the activation of the phosphoinositide 3-kinase/Akt pathway in NEC. Moreover, the effects induced by TMV were inhibited by the endocytosis inhibitor dynasore. Our results indicate that TMV could confer proangiogenic properties to NEC partly via endocytosis. Conclusion: We for the first time showed that endocytosis of TMV contributes to tumor angiogenesis. These findings offer new insights into cancer therapies and the crosstalk between tumor and endothelial cells mediated by TMV in the tumor microenvironment

EPS mid-career award 2014: the control of attention in visual search - cognitive and neural mechanisms

In visual search, observers try to find known target objects among distractors in visual scenes where the location of the targets is uncertain. This review article discusses the attentional processes that are active during search and their neural basis. Four successive phases of visual search are described. During the initial preparatory phase, a representation of the current search goal is activated. Once visual input has arrived, information about the presence of target-matching features is accumulated in parallel across the visual field (guidance). This information is then used to allocate spatial attention to particular objects (selection), before representations of selected objects are activated in visual working memory (recognition). These four phases of attentional control in visual search are characterized both at the cognitive level and at the neural implementation level. It will become clear that search is a continuous process that unfolds in real time. Selective attention in visual search is described as the gradual emergence of spatially specific and temporally sustained biases for representations of task-relevant visual objects in cortical maps

In print: ISSN 1857 -6907

The aim of our research was to examine the content of nitrite and salt and chemical composition of the shaped pieces of meat from the neck, shoulder, boneless and fresh bacon (pancetta) and understanding of consumer behavior in the market when choosing the appropriate meat product. The test used 12 pieces of shaped meat and 3 pieces of pork, neck, shoulder, boneless and bacon. All parts are separately measured before and after injection and heat treatment. Chemical composition and pH where tested before and after heat treatment. At the same time, microbiological assays are carried out on samples of meat (all four categories of meat) before and after injection and heat treatment. The content of nitrites and salt examined the finished product. The largest growth of the injection is found in pork boneless (20.8 %) and the lowest in pancetta (6.46 %). The lowest weight loss after heat treatment is found in pancetta (0.77 %), while the largest weight loss has the neck (8 %). The content of the salt in the finished meat products ranges from 1.65 and 2.38 %, while the content of nitrite ranging from 14 and 22 (mg/kg). After injection and thermal treatment water content and fat are reduced, while the protein content increased in the finished product: neck, shoulder and boneless. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, Escherichia. Total number of bacteria (bacillus) showed a decrease after heat treatment in all four categories of meat. Key words: nitrites; salt; chemical composition; weight loss during heat treatment; microorganisms СОДРЖИНА НА НИТРИТИ, СОЛ И ХЕМИСКИОТ СОСТАВ НА НЕКОИ МЕСНИ ПРОИЗВОДИ Целта на нашето истражување беше да се испита содржината на нитрити и сол и на хемискиот состав на обликувани парчиња месо од пределот на вратот, плешката, карето и свежата сланина (панцета) и да се разбере однесувањето на потрошувачите на пазарот при изборот на соодветен месен производ. За испитување се употребени 12 парчиња обликувано месо, и тоа по 3 парчиња од свински: врат, плешка, каре и сланина. Сите парчиња се мерени посебно пред и по инјектирање и по термичка обработка. Хемискиот состав и pH се испитувани пред и по термичкиот третман. Во исто време се извршени микробиолошки анализи на примеро-ците од месо (во сите четири категории месо) пред и по инјектирањето и по термичкиот третман. Содржината на нитрити и сол се испита на готовиот производ. Најголем прираст по инјектирањето е констатиран во свинското каре (20.8 %), а најнизок во панцетата (6.46 %). Најмало губење на тежина (кало) по термичкиот третман е констатирано кај панцетата (0.77 %), додека најголемо кало има кај вратот (8 %). Содржината на сол во готовите производи од месо се движи од 1.65 и 2.38 %, додека содржината на нитрити се движи од 14 и 22 mg/kg. По инјектирањето и термичкиот третман содржината на вода и масти е намалена, додека содржината на протеини е зголемена во готовите производи: вратот, плешката и карето. Во готовите произво-ди не се пронајдени бактерии од следните типови: Clostridium, Staphylocoсcus, Proteus, Escherichia. Вкупниот број на бактерии (bacillus) покажа намалување по термичкиот третман во сите четири категории месо. Клучни зборови: нитрити; сол; хемиски состав; губење на тежина (кало) при термичка обработка; микроорганизми 36 D. Andronikov, A. Kuzelov, N.Taškov, D. Saneva, A. Janevski, K. Mojsov, E. Sofijanova Maced. J. Anim. Sci., 5 (1) 35-41 Wet curing is done in several ways: by dipping the meat in a solution of a curing compound or following the injection brine into the meat. Today brine meat is injected with a very injection or needle or picl injector where brine is injected into the meat quickly and evenly. As a result of brining in meat has increased sustainability while improving its sensory properties and above all the smell, taste, color and turgidity. In the production of semidry products are used all the mentioned funds, in order to reduce the number of unwanted bacteria while meat and meat products would increase durability. But every technical processing of meat has its drawbacks, and the meat loses some of its nutrients and loses its weight by evaporation -drying (weight loss). The aim of our study was to examine the content of nitrites and salt, chemical composition and microbiology of some pork products: neck, shoulder, boneless and fresh bacon in different times (before and after injection, and after heat treatment). MATERIAL AND METHODS As test material was taken fresh boneless pork meat and fresh bacon of the pigs breed Dalant. Pigs are slaughtered and processed after reaching the live weight of about 110 to 120 kg. After slaughter, primary processing and cooling of pig halves on the temperature of +4 °С for 24 hours was performed classification and categorization of pig halves of main parts and categories. The 3 pieces of pork: neck, shoulder, boneless and bacon (pancetta) are measured on electronic weigh (each piece separately) where was determined their weight before brining. After brining was performed measurement again in order to determine the mass of the pieces after the meat brining. The brine recipe that brined slices of meat with the needle injection -picl injector is composed of: salt, nitrite, malkovita, and water. Preparation malkovita is product of firm REGIS SA and is made of: stabilizer for consistency of meat Е 451, Е 452, sugars, glucose, antioxidant Е 301, Е 316, flavorings Е 621, flavors, salt and spices extracts. Pork neck and shoulder injected 50 -60 %, pork boneless injected 35 -45 %, pork bacon (pancetta) injected 25 -35 %. The thermal treatment of neck, shoulder, boneless pork and pancetta is performed at following recipe: 15 min. drying on Tk 60 °С, 45 min. smoking with hot smoke on Tk 65 °С, 45 min. smoking with thick smoke on Tk 70 °С, 120 min. baking with smoking Tk 85 °С, Tcp 72 °С. pH value was determined by a digital pH meter "Testo 230" (Testo, Germany, 2004). Сhemical analyses Total nitrogen (TN) was determined according to the Kjeldahl method. Moisture content was determined by drying at 103 ± 2 °C to constant mass. The intramuscular fat content was determined according to AOAC International method, with petroleum ether as solvent. Ash was determined by burning and combustion (4 -5 h) at 525 -550 °C [Ash of Microbiological analysis Following bacteria were determined: Total bacteria (bacillus) number -ISO 4833/2003. Sown on nutrient agar to 37 °С during 24 hours. Staphylocoсcus ISO 6888-1/1999. Sown on ETGP agar (barit parker agar) after termostating on 37 °С during 24 hours. Enterobacteriaceae ISO 21528-1/2004; ISO 21528-2/2009. Escherichia coli are sown on lactoza bujon and brilliant green, thermostated on 37 °С during 24-48 hours. Clostridium sown on sulfiten agar, thermostated on 37 °С during 24-48 hours. Data were transformed into log10 CFU/g before comparison of means.The results were statistically processed using mathematical program Microsoft ЕXЕL АNOVA (single factor

The assessment of cognitive function in the German National Cohort (NAKO) - Associations of demographics and psychiatric symptoms with cognitive test performance

Objectives To describe the cognitive test battery of the German National Cohort (NAKO), a population-based mega cohort of 205,000 randomly selected participants, and to examine associations with demographic variables and selected psychiatric and neurological conditions. Methods Initial data from 96,401 participants providing data on the cognitive performance measured by a brief cognitive test battery (12-word list recall task, semantic fluency, Stroop test, digit span backwards) was examined. Test results were summarised in cognitive domain scores using exploratory and confirmatory factor analyses. Associations with sociodemographic and psychiatric factors were analysed using linear regression and generalised additive models. Results Cognitive test results were best represented by two domain scores reflecting memory and executive functions. Lower cognitive functions were associated with increasing age and male sex. Higher education and absence of childhood trauma were associated with better cognitive function. Moderate to severe levels of anxiety and depression, and a history of stroke, were related to lower cognitive function with a stronger effect on executive function as compared to memory. Some associations with cognition differed by German language proficiency. Conclusions The NAKO cognitive test battery and the derived cognitive domain scores for memory and executive function are sensitive measures of cognition

General cognitive ability assessment in the German National Cohort (NAKO): The block-adaptive number series task

Objectives. Evaluate the block-adaptive number series task of reasoning, as a time-efficient proxy of general cognitive ability in the Level-2 sample of the German National Cohort (NAKO), a population-based mega cohort. Methods. The number series task consisted of two blocks of three items each, administered as part of the touchscreen-based assessment. Based on performance on the first three items, a second block of appropriate difficulty was automatically administered. Scoring of performance was based on the Rasch model. Relations of performance scores to age, sex, education, study centre, language proficiency, and scores on other cognitive tasks were examined. Results. Except for one very difficult item, the data of the remaining 14 items showed sufficient fit to the Rasch model (Infit: 0.89-1.04; Outfit: 0.80-1.08). The resulting performance scores ( N  = 21,056) had a distribution that was truncated at very high levels of ability. The reliability of the performance estimates was satisfactory. Relations to age, sex, education, and the executive function factor of the other cognitive tasks in the NAKO supported the validity. Conclusions. The number series task provides a valid proxy of general cognitive ability for the Level-2 sample of the NAKO, based on a highly time-efficient assessment procedure