Randomly Generated 3D Environments for Serious Games

Abstract — This paper describes a variety of methods that can be used to create realistic, random 3D environments for serious games requiring real-time performance. These include the generation of terrain, vegetation and building structures. An interactive flight simulator has been created as proof of concept. An initial evaluation with two small samples of users (remote and hallway) revealed some usability issues but also showed that overall the flight simulator is enjoyable and appears realistic and believable. Keywords – serious games; 3D terrain modeling; computer graphics; flight simulator. I

Ensemble Classification and Extended Feature Selection for Credit Card Fraud Detection

Due to the rise of technology, the possibility of fraud in different areas such as banking has been increased. Credit card fraud is a crucial problem in banking and its danger is over increasing. This paper proposes an advanced data mining method, considering both feature selection and decision cost for accuracy enhancement of credit card fraud detection. After selecting the best and most effective features, using an extended wrapper method, ensemble classification is performed. The extended feature selection approach includes a prior feature filtering and a wrapper approach using C4.5 decision tree. Ensemble classification, using cost sensitive decision trees is performed in a decision forest framework. A locally gathered fraud detection dataset is used to estimate the proposed method. The proposed method is assessed using accuracy, recall, and F-measure as evaluation metrics and compared with basic classification algorithms including ID3, J48, Naïve Bayes, Bayesian Network and NB tree. Experiments show that considering the F-measure as evaluation metric, the proposed approach yields 1.8 to 2.4 percent performance improvement compared to other classifiers

The relationship between resilience and quality of life in family caregivers of patients with mental disorders

Introduction: In the past, patients with mental disorders were often isolated, but these patients now-a-days enter the society, as therapeutic interventions have advanced. Family members play an important role in the life of many adults with mental disorders and are under considerable amounts of stress that may affect caregiver’s physical health, quality of life and resilience. Aim: The present study aimed to determine the relationship between the resilience and quality of life in family caregivers of patients with mental disorders. Materials and Methods: The present cross-sectional, correlational, descriptive study was conducted on 238 family caregivers of patients with mental disorders. The Short Form Health Survey (SF-36) was used to measure the quality of life and the Connor and Davidson Resilience Scale was used to measure resilience in the participants. The SF-36 consists of two general dimensions and eight domains of health and the resilience scale consists of 25 items. The data obtained through the questionnaires were analysed in SPSS version 16.0 using Pearson’s correlation test. Results: The majority of the family caregivers were the patients’ mothers. The results showed a significant direct relationship between resilience and quality of life (p<0.001, r=0.40). Conclusion: Resilience is a personal resource that affects quality of life directly. Resilience can enhance quality of life. The design and implementation of programs to enhance resilience and improve quality of life in family caregivers in line with the emerging needs of this group are therefore necessary. © 2018, Journal of Clinical and Diagnostic Researc

Comparison of qualitative characteristics of fish paste produced from minced kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix)

The aim of this study was to determine the qualitative characteristics of ready-made fish paste made from minced meat (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) and its shelf-life at a refrigerated temperature.This compilation was performed in five treatments including amounts 100, 75, 50 and 25 percent of processed fish meat were cured. The treatments were packed in heat-resistant glass after pasteurization. Samples were stored at 4oC for 40 days.The amount of TVB-N in the experimental treatments during the course of the change was increased that this factor varied between15.25-31.25 mg/100 g of meat in experimental treatments. This factor was in the 100% rolled silver carp treatment until the end of the shelf life in the standard range. The amount of tybarbibacteric acid increased during storage period varied between 0.13- 2.11mg malondialdehyde/1000g in experimental treatments, but this factor was in the 100% treatment of silver carp paste after the end of the maintenance period in the standard range (less than 1.8 mg/100gr), in other treatments, after 30 days, was more than standard limitation. The pH changes in treatments did not significantly decrease (P>0.05), this factor varied between 5.05 to 5.93 in the experimental period. Total bacterial counts, psychrophilic bacteria and coliform and molds were not observed in experimental treatments during storage period. Microbial contamination was not observed during the storage period in the refrigerator in the experimental treatments. The taste and texture in silver carp treatment (100%) were better than other treatments. The ash, protein and fat in 5 treatments did not significantly change during storage (p>0.05). The moisture content was not significantly increased in all five treatments during storage (p>0.05). Results showed treatment of processed carp (100%) was better than other treatments (p<0.05)

Study the added value and acceptance of fish patty produced by FPC of Abramis brama

Abrams brama distribution in the Caspian and most of it is in the Anzali lagon. Completed in the rivers to spawn or hibernate done, hibernation mass takes place in the well of the rivers, which feed the crustaceans, mollusks and aquatic insects are born. This fish is almost vertical and is able to search for food in the mud in shallow waters and residents due to competition for food with other species of plankton and plants inevitably feed. This fish has an economic value and good taste for meat consumption has become common. Fish patty prepared food that is easy to cook and good demand. The benefits of fish patty are the most of fresh fish, good use of raw materials, availability of several species of fish in the product, socio-economic benefits for fishermen and fishing industry, product nutritional value and high in protein rejection. Fish Protein Concentrate is a healthy food products, durable and of high nutritional value of fish and hygienic manner in which the protein and other nutrients found in fresh fish and more compact than the long-term maintenance and diverse the second is for the production of food products. The study aimed at producing FPC type A string of fish, fish cakes prepared by the FPC obtained and reviewed the nutritional value, acceptance and endurance cookies generated at room temperature for one month . After examination of the nutritional value, shelf-life tests using factors of corruption, TVB-N, pH, TBArs and sensory tests showed that the most important indicator of the value of food, especially protein product treatments with better FPC and the factors corruption is not much difference between 5% FPC and blank treatment. The final product is important in terms of nutritional value and shelf life, group 2 has a significant difference with other treatments and the final product can be made on the basis of treatment 2

The effect of natural preservative (rosemary and thyme) on minced meat of silver carp

The aim of this study to investigate the antioxidant potential of ethanolic extract of Rosmary(Rosmarinusofficinalis) and Thyme (Zatariamultiflora) on fatty acids stability and shelf life of frozen minced silver carp fish(Hypophtalmictysmolitirix). Treatments include frozen meat in conventional packaging (control), frozen minced fish+200 ppm thyme(treatment 1), frozen meat+200 ppm rosemary (T2), frozen meat + rosemary (100 ppm) and thyme (100 ppm)(T3). Treatments packed in polyethylene bags and were freezed at -36°C by spiral freezer and IQF method, then were transferred to freezer to keep at -36°C during the storage. Treatments were analyzed for 10 days intervals in the First month and 15 days intervals in the second month of storage. In the next few months, treatments were analyzed once a month. In this study, various levels of both saturated and unsaturated fatty acids in the three treatments and control treatment were identified. The results showed that Keeping of Minced Fish containing thyme and rosemary extract in freezing conditions led to stability of fatty acids (MUFA, PUFA, omega- 3 and omega-6) and the changes in fatty acid oxidation during storage is not significantly. The profile of fatty acids and their related indicators results as well as statistical tests showed that treatments containing rosemary extract were more stable (-18°C) in comparison with the control and other treatments during frozen condition. Also these teratmentshad less oleic acid and linoleic acid , ά-linolenic and palmitic acid in compared with others .more According to the results treated minced meat with rosemary extract was kept the quality for six months and more

Compare the quality fish paste production of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix)

Qualitative changes in the fish spread a mixture of minced meat, fish Kilka (Clupeonella cultiventris) and silver carp (Hypophthalmichthys molitrix) in pasteurized. Fish spread of fish products ready for consumption with soft tissue, such as butter is very good in the world market, ready to use paste of fish production due to the variety, taste good, able to use for all ages in the community a special place in the fisheries industry countries are active in the field of fisheries products. The valuable features of this product, it is possible to produce fish midget, cheap, circumstantial fished, farmed fish, waste and waste from the fish processing factories are notably food production of fish protein sources that have the flavor is very suitable for all age groups was the research goals, in order to process the cream edible fillets and minced meat (minced fish) cultured fish silver carp (Hypophthalmichthys molitrix) and fish in the Caspian Sea Kilka (Clupeonella cultriventris) are treated as a combination of four: 1. Silver carp minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 2. Kilka minced meat 100% +30% filler +1% spice, thickeners, improved color, taste 3. Kilka and Silver carp minced meat 50+50 % +30% filler +1% spice, thickeners, improved color, taste 4. Silver carp and Kilka minced meat 75+25 % +30% filler +1% spice, thickeners, improved color, taste 5. Silver carp and Kilka minced meat 25+75 % +30% filler +1% spice, thickeners, improved color, taste. After the initial blanching minced meat (80oc temperature for 3 min) were processed, heat resistant glass samples processed at the full weight of 50 g were, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc, after a hot air steam, capping has been pasteurized for 60 minutes at 80oc and the results show, treatment 100% Silver carp minced fish +30% filler +1% spice, thickeners, improved color, taste better than other treatments and data was significant (P<0.05)

Laboratories risks evaluation in national fish processing research center laboratories

Risks assessment of laboratories of National Fish Processing Research Center was done in 2014 and 2015 to determine the risk factors, potential risks and provide action plans to prevent the occurrence of any risks and increasing awareness of staff to safety issues. All laboratories: Chemistry, Microbiology, sensitive assessment and physical were visited and all factors were evaluated. The method for evaluation was with Failure Mode and Effects Analysis (FMEA) methods. The assessment process was designed and implemented in two phases, the first phase was the current situation of safety indexes, risks identification and distance to laboratory safety parameters included: working environment, physical factors, test methods and the human factors were done, then risk assessment and risk management of identified risks were followed by check list forms. The second phase was based on the findings, control measures and safety guidelines were done and provided. the highest risk score related to Microbiology laboratory with RPN 540 and then chemistry 360, because of the nature of sensory laboratory was not evaluated and There was no experiments in the physics laboratory and was ignored. After control measures, the risk number of laboratories decreased as follows: Microbiology to 18, chemistry to 12

Survey of handling and freezing storage effects on quality of Aras dam's fresh water crayfish meat (Astacus leptodactylus)

Sampling for this study was carried out at the freshwater crayfish fishing season (May to December ) from the selected packs made from one of the harvesting centers at the first day ( harvesting and packing ) until the seventh day ( the export time ) using registered number to determine the handling effect ( live ) and changes in chemical and microbial indices in tail fillet stored at -18 ° C at days 1 and every 15 days considering 1 treatment and 3 replicates. The comparison of results mean (±SE) of the effects of handling on tested indices showed a significant reduction of protein percentage (dry weight) of tail filet at day 7 (13/85 ± 0/07) comparing with fishing day (16/1 ± 0/05) ( (p 0.05). Comparison of the mean (±SE) of total bacterial count (log CFU / g) and psychrophilic bacteria at different periods of tail fillet storage at - 18 °C showed significant differences at day1 ( 3.48 ± 0.00 and 1.0± 0.00) compared to day 180 ( 6.86± 0.85 and 6.75± 0.25) , respectively(p>0.05) .Comparison of Mean (±SE) of chemical indices for first day with day 180 were thiobarbituric acid ( mg malondialdehyde /kg ) (0.19/0 ± 0/07) and (1/45 ± 0/25), peroxide ( meq oxygen/ kg fat ) (0/81 ± 0/21) and (2/2 ± 0/3), total volatile basic nitrogen ( mg per 100 g fillet ) (13/21 ± 1/01) and (26/6 ± 1 / 40) and acidity (6/26 ± 0/08) and (6/55 ± 0/05), respectively which showed significant differences with each other (p < 0.05). Therefore, cited to the results of microbiological and chemical parameters, maximum shelf life longetivity of freshwater crayfish tail fillets packaged in the air is recommended as 5 months after freezing at – 18 °C