Central Nervous System (CNS) Based Motion Control

Motion simulators are widely used in several applications ranging from research to commercial training and entertainment in order to replicate real movement situation. These motions can be sensed by human perception organ called Central Nervous System (CNS). This research presents a novel control algorithm called Central Nervous System (CNS) based control that aims to create realistic perception of vehicle simulation. CNS-based motion control was evaluated by computer simulation to classical, adaptive and optimal washout filter. In addition, comparisons of human motion perception are performed on Force Dynamics 301 simulator for longitudinal acceleration driving test of all four washout filters. The subjects were seated in the simulator. Their motion perceptions were measured through vestibulo-ocular reflex (VOR) using EyeSeeCam vHit camera and compared to the estimated VOR from CNS model. The results revealed that CNS-based motion control can crucially reduce the workspace and provide realistic motion sensation.   &nbsp

The use of encapsulation to guarantee the stability of phenolic compounds

Society is increasingly concerned with well‐being and health issues. Knowing the long‐term effects of a poor diet, tobacco and alcohol consumption, sedentary life, and high levels of stress, consumers are becoming more attracted to food products with recognized beneficial health effects. Phenolic compounds, including anthocyanins, have been described as powerful antioxidants, and are said to have other bioactive attributes such as antimicrobial or even antitumoral properties, usually correlated with the presence of these compounds in food products (Carocho and Ferreira, 2013a; Carocho and Ferreira, 2013b; Martins et al., 2015). There are numerous food matrices naturally enriched with phenolic compounds, but nowadays, with the increasing market demand, these extracts or their isolated individual compounds are being incorporated into many other products. However, some of these molecules are naturally instable and/or susceptible to degradation during food processing or storage. In general, phenolic compounds with high molecular weight have very poor solubility and stability in water (Li et al., 2015). To overcome the problems related with the direct use of bioactives in their free form in food matrices, the microencapsulation technique, through the development of micro‐sized particle systems, will ensure protection of the bioactive compounds and, additionally, functional properties to the final product. The organoleptic characteristics of phenolic extracts and isolated compounds are other important factors that drive researchers to study encapsulation of phenolic compounds, because many of them have bitter or astringent tastes, due to the presence of terpenes and glycosylates (Drewnowski and Gomez‐Carneros, 2000). This factor is a decisive point for the food industry that must be considered when developing novel products, because acceptance by consumers is ultimately the most important reason for these studies. Controlled and targeted delivery‐release studies are also crucial to understanding how the microspheres will interact and behave as they transit the gastrointestinal tract, because it is important to know if the bioactive form of the encapsulated phenolic compounds is maintained (Dias et al., 2015).info:eu-repo/semantics/publishedVersio