Six Human-Centered Artificial Intelligence Grand Challenges

Widespread adoption of artificial intelligence (AI) technologies is substantially affecting the human condition in ways that are not yet well understood. Negative unintended consequences abound including the perpetuation and exacerbation of societal inequalities and divisions via algorithmic decision making. We present six grand challenges for the scientific community to create AI technologies that are human-centered, that is, ethical, fair, and enhance the human condition. These grand challenges are the result of an international collaboration across academia, industry and government and represent the consensus views of a group of 26 experts in the field of human-centered artificial intelligence (HCAI). In essence, these challenges advocate for a human-centered approach to AI that (1) is centered in human well-being, (2) is designed responsibly, (3) respects privacy, (4) follows human-centered design principles, (5) is subject to appropriate governance and oversight, and (6) interacts with individuals while respecting human’s cognitive capacities. We hope that these challenges and their associated research directions serve as a call for action to conduct research and development in AI that serves as a force multiplier towards more fair, equitable and sustainable societies

Meeting the cultural and service needs of Arabic international students by using QFD

Quality has become an important factor in global competition for many reasons. Intensive global competition and the demand for better quality by customers has led organizations to realize the benefits of providing quality products and services in order to successfully compete and survive. Higher education institutions are one example of these organisations. Higher education institutions work in an intensive competitive environment worldwide driven by increasing demands for learning by local and international students. As a result, the managers of these sectors have realized that improving the quality of services is important for achieving customer satisfaction which can help survival in an internationally competitive market. To do this, it is necessary for organizations to know their customers and identify their requirements. To this end, many higher education institutions have adopted principles of total quality management (TQM) to improve their education quality which leads to better performance through involvement of every department to achieve excellence in business. This chapter considers the importance of measuring quality in order to assist universities to proactively manage the design and improvement of the social and academic experiences of postgraduate international students, and plan management decision-making processes to deliver high-quality services in a globalized business of provision of higher education. Higher education institutions must operate effectively and efficiently and be able to deliver quality programs, by seeking to better understand the needs of their customers to be competitive in this market space

Postsynthetic bromination of UiO-66 analogues:altering linker flexibility and mechanical compliance

A new member of the UiO-66 series of zirconium metal-organic frameworks (MOFs) is reported, and the postsynthetic bromination of its integral alkene moeities in a single-crystal to single-crystal manner is fully characterised. Nanoindentation is used to show bromination of unsaturated carbon-carbon bonds in it and an analogous Zr MOF leads to more compliant materials with lower elastic moduli

Efecto del secado complementario con microondas sobre tres formas de rebanadas de mango

The effect of complementary microwave drying on three different, osmotically predehydrated mango slices (oval, longitudinal and transversal) was investigated. Sugar gain, weight reduction and water loss were evaluated for the three shapes after osmotic dehydration. Surface response methodology was used to determine the effect of microwave drying time and microwave plate load on the osmotically dehydrated slices. The results showed a significant effect on the response variables: dissolved sugar content (◦Bx) and slice surface final temperature. At temperatures greater than 100◦C, thermal damage was present in all the shapes. The maximum weight loss (35- 45%) without thermal damage was achieved for all the shapes at temperatures between 95 to 98◦C. This favorable drying range was bounded with upper and lower linear regressions, then microwave drying times and microwave plate loads to reach this zone were determined. The transversal slice dried the most plate loads (170 to 500 g), in less drying time (268 to 600 s) and achieved a sugar concentration between 77 to 63 ◦Bx.Se investigo el efecto de secado complementario con microondas de tres diferentes rebanadas de mango (ovalado, longitudinal y transversal) pre-deshidratadas osmoticamente. Se determino el incremento de azucares, reduccion de peso y perdida de agua en las tres rebanadas despues de la deshidratacion osmotica. La metodologia de Superficie de Respuesta se utilizo para determinar el efecto del tiempo de secado y del peso de la carga en el plato del microondas sobre las rebanadas osmo-deshidratadas, encontrando un efecto significativo sobre las variables de respuesta: azucares disueltos (◦Bx) y temperatura final en la superficie de la rebanada. En temperaturas mayores a 100◦C se observo daño termico en todas las rebanadas. En temperaturas entre 95-98 ◦C se obtuvo la mayor perdida de peso (35-45%) sin dano termico en las rebanadas. Esta zona favorable de secado fue acotada con una linea superior e inferior, se dan condiciones para que los tiempos de secado y pesos de la carga permitan llegar a este rango deseado. De las tres rebanadas, la transversal seco la mayoria de las carga colocadas sobre el plato del microondas (170 a 500 g), en menor tiempo de secado (268 a 600 s) y alcanzando un contenido de azucares entre 77 a 63 ◦Bx