Automatic Clustering with Single Optimal Solution

Determining optimal number of clusters in a dataset is a challenging task. Though some methods are available, there is no algorithm that produces unique clustering solution. The paper proposes an Automatic Merging for Single Optimal Solution (AMSOS) which aims to generate unique and nearly optimal clusters for the given datasets automatically. The AMSOS is iteratively merges the closest clusters automatically by validating with cluster validity measure to find single and nearly optimal clusters for the given data set. Experiments on both synthetic and real data have proved that the proposed algorithm finds single and nearly optimal clustering structure in terms of number of clusters, compactness and separation.Comment: 13 pages,4 Tables, 3 figure

Quality of care: assessment

To translate science into clinical practice we must first assess the quality of care that is being delivered. The resulting information about qualitative and quantitative parameters can then be assessed. Ultimately insights can be obtained into improving the quality of care in diabetes mellitus. The Diabetes Quality Improvement Programme in USA has shown such an exercise is feasible. A similar exercise in India is necessary to improve the quality of diabetes care

Robust seed selection algorithm for k-means type algorithms

Selection of initial seeds greatly affects the quality of the clusters and in k-means type algorithms. Most of the seed selection methods result different results in different independent runs. We propose a single, optimal, outlier insensitive seed selection algorithm for k-means type algorithms as extension to k-means++. The experimental results on synthetic, real and on microarray data sets demonstrated that effectiveness of the new algorithm in producing the clustering resultsComment: 17 pages, 5 tables, 9figure

Computational analysis of active site amino acid dihedral angles of CDK2 towards ligand binding

ABSTRACT Cell proliferation is a consequence of positive signals which promote cell division and negative signals which suppress the process. Key factors in this signaling cascade are a series of cyclin dependent kinases (CDKs). It has been identified experimentally that CDK enzymes are highly flexible and the ligand binding orientations are primarily influenced by side chain torsions of amino acids in active site region. Hence to address the importance of backbone and side chain phi, psi and chi angle contributions upon ligand binding, various computational softwares and approaches have been utilized to recognize the influential dihedral angles towards ligand binding. The dihedrals angles (phi, psi, chi1, chi2, chi3, chi4) of all 135 enzymes from protein data bank were calculated using DANG software. The effect of changes in the backbone and side chain torsion angles (phi, psi and chi) on ligand binding within CDK2 is predicted using multiple regression analysis. After removing few data as outliers, 121 proteins as training set and 7 proteins as validatio

From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products

[EN] Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.This work was supported by the Generalitat Valenciana (AICO/2017/043).Peris Tortajada, M.; Rubio-Arraez, S.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2019). From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods. 8(12):1-24. https://doi.org/10.3390/foods8120660S124812Eswaran, S., Muir, J., & Chey, W. D. (2013). Fiber and Functional Gastrointestinal Disorders. American Journal of Gastroenterology, 108(5), 718-727. doi:10.1038/ajg.2013.63Martins, Z. E., Pinho, O., & Ferreira, I. 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