Continuous Obstructed Detour Queries

In this paper, we introduce Continuous Obstructed Detour (COD) Queries, a novel query type in spatial databases. COD queries continuously return the nearest point of interests (POIs) such as a restaurant, an ATM machine and a pharmacy with respect to the current location and the fixed destination of a moving pedestrian in presence of obstacles like a fence, a lake or a private building. The path towards a destination is typically not predetermined and the nearest POIs can change over time with the change of a pedestrian\u27s current location towards a fixed destination. The distance to a POI is measured as the summation of the obstructed distance from the pedestrian\u27s current location to the POI and the obstructed distance from the POI to the pedestrian\u27s destination. Evaluating the query for every change of a pedestrian\u27s location would incur extremely high processing overhead. We develop an efficient solution for COD queries and verify the effectiveness and efficiency of our solution in experiments

Effect of Heat Curing of Film-forming Solution on the Properties of Soy Protein Films

This study aimed to investigate the impact of heat treatment on the properties of soy protein isolate film-forming solutions. The solutions, consisting of soy protein isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected to heat treatment at 65, 75, and 85°C for 2, 4, or 6 h. The resulting films were then analyzed for tensile strength, elongation at break, film solubility, color parameters, and transparency. The results indicated that increasing the heat-curing temperature increased tensile strength, film transparency, and yellowish color in the films, as well as decreased water solubility and elongation at break. Notably, the film cured at 85°C for 2 h exhibited the highest tensile strength, film solubility, and elongation at break compared to both the control and other heat-cured films. However, the film heated at 75°C showed a better elongation at break. Overall, the findings suggest that heat curing of film-forming solutions at temperatures between 75 and 85°C has the potential to improve the properties of soy protein isolate films