Code Completion with Neural Attention and Pointer Networks

Intelligent code completion has become an essential research task to accelerate modern software development. To facilitate effective code completion for dynamically-typed programming languages, we apply neural language models by learning from large codebases, and develop a tailored attention mechanism for code completion. However, standard neural language models even with attention mechanism cannot correctly predict the out-of-vocabulary (OoV) words that restrict the code completion performance. In this paper, inspired by the prevalence of locally repeated terms in program source code, and the recently proposed pointer copy mechanism, we propose a pointer mixture network for better predicting OoV words in code completion. Based on the context, the pointer mixture network learns to either generate a within-vocabulary word through an RNN component, or regenerate an OoV word from local context through a pointer component. Experiments on two benchmarked datasets demonstrate the effectiveness of our attention mechanism and pointer mixture network on the code completion task.Comment: Accepted in IJCAI 201

FEAFA: A Well-Annotated Dataset for Facial Expression Analysis and 3D Facial Animation

Facial expression analysis based on machine learning requires large number of well-annotated data to reflect different changes in facial motion. Publicly available datasets truly help to accelerate research in this area by providing a benchmark resource, but all of these datasets, to the best of our knowledge, are limited to rough annotations for action units, including only their absence, presence, or a five-level intensity according to the Facial Action Coding System. To meet the need for videos labeled in great detail, we present a well-annotated dataset named FEAFA for Facial Expression Analysis and 3D Facial Animation. One hundred and twenty-two participants, including children, young adults and elderly people, were recorded in real-world conditions. In addition, 99,356 frames were manually labeled using Expression Quantitative Tool developed by us to quantify 9 symmetrical FACS action units, 10 asymmetrical (unilateral) FACS action units, 2 symmetrical FACS action descriptors and 2 asymmetrical FACS action descriptors, and each action unit or action descriptor is well-annotated with a floating point number between 0 and 1. To provide a baseline for use in future research, a benchmark for the regression of action unit values based on Convolutional Neural Networks are presented. We also demonstrate the potential of our FEAFA dataset for 3D facial animation. Almost all state-of-the-art algorithms for facial animation are achieved based on 3D face reconstruction. We hence propose a novel method that drives virtual characters only based on action unit value regression of the 2D video frames of source actors.Comment: 9 pages, 7 figure

Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradation

Peer reviewe

China\u27s Grain Trade Research Based on DEA model of National Food Security Perspective: Soybean as an Example

Food is a special commodity that is related to the national economy and people\u27s livelihood and has strategic significance. It is an important factor in the national security strategy. Therefore, grain trade not only has the strategic characteristics of safeguarding national economic security, but also has the strategic characteristics of stabilizing national political security. At present, Chinese three main staples, rice, corn, and wheat are self-sufficient. However, Chinese soybean production has declined rapidly, and its external dependence has increased significantly. It is the most vulnerable part of the national food security strategy. This paper proposes the DEA model to analyze the soybean situation in China. The current situation of Chinese soybean production and supply can no longer guarantee the realization of the first specific goal of food security. Chinese soybeans are highly dependent on the international market, and China has no pricing power. Chinese soybean problem may bring a food crisis under the invisible control of big countries. In view of the new characteristics of Sino-US relations and the long-term nature of Sino-US competition and cooperation in the near future, it is necessary for China to examine the impact that soybeans may have on national food security. China needs to make an early plan to deal with the possible soybean crisis

Myofibril-bound calpains : Mechanisms on degradation of myofibrillar proteins and meat tenderization

The aim of the thesis was to investigate the mechanisms of myofibril-bound calpains on the degradation of myofibrillar proteins and meat tenderization postmortem. The role of Ca2+ in the process of calpain-2 becoming bound to the myofibrils isolated from 12-h porcine longissimus thoracis (LT) muscles and the activity of myofibril-bound calpains were investigated. There were calpains bound to isolated myofibrils and the myofibril-bound calpains were active when sufficient Ca2+ presented. Calpain-2 can become relatively tightly bound to myofibrils, a process which was induced by Ca2+. The binding of calpain-2 to isolated myofibrils occurred in a Ca2+ concentration-dependent manner. After the binding, the myofibril-bound calpain-2 was active and thus able to degrade desmin. In the pork stored at 2 °C for 1, 3, 6, 9 and 12 days, the content of sarcoplasmic calpain-1 declined, while the myofibril-bound calpain-1 content increased until day 6 followed by a decrease with later storage. The results suggest that calpain-1 translocates from sarcoplasm to myofibrils early postmortem. Desmin in isolated myofibrils was degraded by myofibril-bound calpains upon incubation with Ca2+ in the order of 5 mM > 0.05 mM > 0. Ca2+ titration curves indicated that myofibrils contain two distinct activities corresponding to the known Ca2+ requirements for calpain-1 and -2, respectively. The results suggest that both calpain-1 and calpain-2 will be bound to myofibrils postmortem and then degrade desmin. The effects of pre-rigor temperature on calpain-1 distribution between sarcoplasm and myofibrils and calpain activity were investigated by incubating pre-rigor pork at 14, 22, 30 or 38 °C for 6 h followed by 2 h incubation at 14 °C and then storage for 1 or 4 days at 2 °C. The free Ca2+ level, the translocation of calpain-1 from sarcoplasm to myofibrils and protein degradation increased significantly early postmortem with increased pre-rigor temperature. However, calpain-1 lost its activity in muscle at 38 °C. Declined water-holding capacity (WHC) of myofibrils and increased purge loss were observed with increased temperature. WHC of myofibrils, degradation of desmin and troponin T, and myofibril fragmentation increased after incubation of myofibrils with Ca2+, indicating that proteolysis caused by myofibril-bound calpains has potential to improve WHC of myofibrils. In conclusion, the results of the current thesis suggest that Ca2+ induces both calpain-1 and calpain-2 to bind to myofibrils in a concentration-dependent manner. Calpains gradually translocate from the sarcoplasm to myofibrils postmortem and the translocation will be accelerated by an increased pre-rigor temperature. The myofibril-bound calpains are active in the presence of Ca2+ and thereby leading to meat tenderization.Opinnäytetyössä tutkittiin lihan rakenneproteiineihin sitoutuneiden entsyymien, kalpaiini-1:n ja kalpaiini-2:n, vaikutuksia rakenneproteiinien hajoamiseen ja lihan mureutumiseen. Työssä tutkittiin kalsiumpitoisuuden vaikutusta kalpaiini-2:n sitoutumiseen sian selkälihaksista rakenneproteiineihin (myofibrilleihin) ja sitoutuneiden kalpaiinien proteiineja hajotusaktiivisuuteen. Kalpaiini-2 sitoutui myofibrilleihin sitä paremmin, mitä korkeampi kalsiumpitoisuus lihaksessa on. Sitoutunut kalpaiini-2 oli proteolyyttisesti aktiivinen ja kykeni hajottamaan rakenneproteiineja. Sian selkälihaksissa, joita säilytettiin 2 °C:ssa 1, 3, 6, 9 ja 12 vuorokautta, solunesteen vapaan kalpaiini-1-pitoisuuden havaittiin laskevan, kun taas myofibrilliin sitoutuneen kalpaiini-1:n pitoisuus nousi 6 vrk asti, mitä seurasi asteittainen väheneminen. Tämä viittaa siihen, että kalpaiini-1 siirtyy vähitellen solunesteestä myofibrilleihin varastoinnin aikana. Myofibrilliin sitoutuneet kalpaiinit hajottivat merkitproteiinia desmiiniä, ja kalsiumtitrauskäyrien mukaan myofibrilleissä on kaksi erillistä proteolyyttistä aktiivisuutta, jotka vastaavat tunnettuja kalpaiini-1:n ja kalpaiini-2:n kalsiumpitoisuusvaatimuksia. Ennen kuolonkankeutta vallinneen lämpötilan vaikutuksia kalpaiini-1:n jakautumiseen solunesteen ja myofibrillien välillä sekä kalpaiinien aktiivisuutta tutkittiin pitämällä selkälihaksia heti teurastuksen jälkeen 6 tuntia 14, 22, 30 tai 38 °C:ssa, mitä seurasi 2 tunnin varastointi 14 °C:ssa ja sitten 1 tai 4 päivää 2 °C:ssa. Vapaan kalsiumin pitoisuus solunesteessä, kalpaiini-1:n siirtyminen solunesteestä myofibrilleihin ja proteiinien hajoaminen lisääntyivät heti teurastuksen jälkeen olleen säilytyslämpötilan kohotessa. Kalpaiini-1 kuitenkin menetti proteolyyttisen aktiivisuutensa korkeimmassa lämpötilassa (38 °C). Lämpötilan noustessa myofibrillien vedenpidätyskyky pieneni ja lihan nestehukka lisääntyi. Kuitenkin kalsiumpitoisuuden kasvaessa myofibrillien vedenpidätyskyky, rakenneproteiinien hajoaminen ja myofibrillien pilkkoutuminen kasvoivat, mikä osoittaa, että myofibrilliin sitoutuneiden kalpaiinien aiheuttama proteolyysi parantaa veden pidättymistä myofibrilleihin. Tämän opinnäytetyön tulokset osoittivat kalsiumin saavan kalpaiini-1:n ja kalpaiini-2:n sitoutumaan myofibrilleihin pitoisuusriippuvaisella tavalla. Kalpaiinit siirtyvät vähitellen solunesteestä myofibrilleihin varastoinnin aikana, ja siirtymää kiihdyttävät korkeat lihan lämpötilat heti teurastuksen jälkeen. Myofibrilleihin sitoutuneet kalpaiinit hajottavat myofibrilliproteiineja kalsiumin läsnä ollessa, mikä johtaa lihan mureutumiseen