Joint Detection and Tracking in Videos with Identification Features

Recent works have shown that combining object detection and tracking tasks, in the case of video data, results in higher performance for both tasks, but they require a high frame-rate as a strict requirement for performance. This is assumption is often violated in real-world applications, when models run on embedded devices, often at only a few frames per second. Videos at low frame-rate suffer from large object displacements. Here re-identification features may support to match large-displaced object detections, but current joint detection and re-identification formulations degrade the detector performance, as these two are contrasting tasks. In the real-world application having separate detector and re-id models is often not feasible, as both the memory and runtime effectively double. Towards robust long-term tracking applicable to reduced-computational-power devices, we propose the first joint optimization of detection, tracking and re-identification features for videos. Notably, our joint optimization maintains the detector performance, a typical multi-task challenge. At inference time, we leverage detections for tracking (tracking-by-detection) when the objects are visible, detectable and slowly moving in the image. We leverage instead re-identification features to match objects which disappeared (e.g. due to occlusion) for several frames or were not tracked due to fast motion (or low-frame-rate videos). Our proposed method reaches the state-of-the-art on MOT, it ranks 1st in the UA-DETRAC'18 tracking challenge among online trackers, and 3rd overall.Comment: Accepted at Image and Vision Computing Journa

Use of Artificial Intelligence in Education

To create an online Artificial Intelligence website that can predict the way in which a student or a user learns. A system which will adapt itself according to that person to teach him/her a particular topic. Parameters can be extracted from a set of videos tutorials and tests which can help to understand the capabilities and potential of a student.The student will have to go through a set of video tutorials after which he/she will have to appear for the test and based on the parameters and outcomes the potential, capabilities, grasping power, the weak and the strong areas will be identified

Awareness and Practices of Oral Hygiene among Female Undergraduates in a Malaysian University

The aim of this study is to evaluate the extent of awareness and practices of oral hygiene among undergraduate female students in a residential college of a university at Malaysia and to assess the need for awareness programs about oral hygiene. The study was carried out using a self-administered questionnaire. Hundred undergraduate female Malay students were selected as sample through convenience sampling. The results indicated that a majority of the respondents used toothpaste and toothbrush as primary tools for cleaning their teeth twice a day and was found that they had never used Miswak (a wooden teeth-cleaning stick made from tree twigs). They had adequate knowledge about periodontal and gingival health and were aware of the importance of visiting dentist regularly; however, most of them visited dentists when having a toothache. They had also reported need for organizing oral hygiene awareness programs by college administration and showed adequate oral hygiene knowledge and practices. Nevertheless, few inadequate practices were also identified which were being considered under oral hygiene along with lack of awareness programs being organized in college for which recommendations are suggested

Patterns of sensitization to food allergens among allergic adults and children following-up in Zagazig university hospitals, Egypt

Background: Data regarding food sensitization and food allergy in developing countries are lacking. We sought to explore the frequency and pattern of sensitization to food allergens among a sample of Egyptian allergic patients. Methods: This cross-sectional study included 1373 allergic patients. They were subjected to thorough history taking, skin prick test, serum specific IgE (sIgE) level. Patients with evidence of sensitization to food were subjected to food elimination followed by an open oral food challenge (OFC) test. Results: Four-hundreds and nineteen patients (30.5%) (76 children and 343 adults) had evidence of sensitization to one or more food allergen. Among children, 41 (52.5%) had urticaria, 31 (39.7%) allergic rhinitis, 13 (16.6%) pollen food allergy syndrome, 16 (20.5%) bronchial asthma, 9 (11.5%) eczema and 7 (9%) had GIT symptoms. Among adults, 152 (44.5%) had allergic rhinitis, 149 (43.6%) urticaria and 57 (16.7%) had GIT symptoms. The most common allergens among children were peanut (31; 39.7%), fish (29; 37%), egg (18; 23%), and strawberry (17; 21.79%) while in adult, they were jalapeno pepper (123; 36%), egg (122; 35.7%), tomato (120; 35.1%), peanut (110; 32.2%), and fish (109; 31.9%). Significant associations were found between sensitization to different types of foods including associations between citrus fruits and mango, and between shrimps and crabs (p<0.001). Out of the sensitized 419 patients, 118 (28.2%) had positive OFC test. Conclusion: A significant proportion of both adults and children with allergic disorders are sensitized to foods. Pepper, peanut, egg, fish, tomato, strawberry are the most common foods to which Egyptian patients are sensitized