A progressive refinement approach for the visualisation of implicit surfaces

Visualising implicit surfaces with the ray casting method is a slow procedure. The design cycle of a new implicit surface is, therefore, fraught with long latency times as a user must wait for the surface to be rendered before being able to decide what changes should be introduced in the next iteration. In this paper, we present an attempt at reducing the design cycle of an implicit surface modeler by introducing a progressive refinement rendering approach to the visualisation of implicit surfaces. This progressive refinement renderer provides a quick previewing facility. It first displays a low quality estimate of what the final rendering is going to be and, as the computation progresses, increases the quality of this estimate at a steady rate. The progressive refinement algorithm is based on the adaptive subdivision of the viewing frustrum into smaller cells. An estimate for the variation of the implicit function inside each cell is obtained with an affine arithmetic range estimation technique. Overall, we show that our progressive refinement approach not only provides the user with visual feedback as the rendering advances but is also capable of completing the image faster than a conventional implicit surface rendering algorithm based on ray casting

The Type and the Position of HNF1A Mutation Modulate Age at Diagnosis of Diabetes in Patients with Maturity-Onset Diabetes of the Young (MODY)-3

OBJECTIVE—The clinical expression of maturity-onset diabetes of the young (MODY)-3 is highly variable. This may be due to environmental and/or genetic factors, including molecular characteristics of the hepatocyte nuclear factor 1-α (HNF1A) gene mutation. RESEARCH DESIGN AND METHODS—We analyzed the mutations identified in 356 unrelated MODY3 patients, including 118 novel mutations, and searched for correlations between the genotype and age at diagnosis of diabetes. RESULTS—Missense mutations prevailed in the dimerization and DNA-binding domains (74%), while truncating mutations were predominant in the transactivation domain (62%). The majority (83%) of the mutations were located in exons 1- 6, thus affecting the three HNF1A isoforms. Age at diagnosis of diabetes was lower in patients with truncating mutations than in those with missense mutations (18 vs. 22 years, P = 0.005). Missense mutations affecting the dimerization/DNA-binding domains were associated with a lower age at diagnosis than those affecting the transactivation domain (20 vs. 30 years, P = 10−4). Patients with missense mutations affecting the three isoforms were younger at diagnosis than those with missense mutations involving one or two isoforms (P = 0.03). CONCLUSIONS—These data show that part of the variability of the clinical expression in MODY3 patients may be explained by the type and the location of HNF1A mutations. These findings should be considered in studies for the search of additional modifier genetic factors

Safety and Health at Work - Assessment tool: Dairy Products

This manual aims to assist the Work Health and Safety Assessment Tool – Dairy Products user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts (see Figure 1): the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Safety and Health at Work: Assessment tool- Bakery/Pastry Products

This manual aims to assist the Work Health and Safety Assessment Tool – Bread/Pastry Products user, in carrying out a simplified and easy-to-use occupational risk assessment with a view to adopting risk control solutions at workplaces. The design of this tool trie to provide an instrument capable of being used without internet access or specific software installation. In addition to its main purpose, this tool can also be used for workers consultation or training actions, provided as a complement of the other instruments developed within the scope of this project. The tool is organized in three distinct parts (see Figure 1): the first, where a checklist is filled out, from which a graphical overview is obtained, which will give the overview of the level of risk control (second part). This synthesis of results allows the user to immediately visualize the level of control of the main risks and in which will have to make major interventions. Finally, the third part appears, where a report is generated with solutions, particularized for each one of the risks in which the adoption of measures proves necessary.info:eu-repo/semantics/publishedVersio

Setor dos Produtos de Padaria/Pastelaria

O projeto +Agro - Qualificação organizacional, energética e de segurança e saúde no trabalho da indústria agroalimentar visa qualificar as Pequenas e Médias Empresas (PME’s) do setor agroalimentar para a adoção de estratégias inovadoras, com recurso às Tecnologias da Informação, Comunicação & Eletrónica (TICE), que lhes permitam aumentar a sua produtividade e eficiência ao nível da prevenção de riscos de Segurança e Saúde no Trabalho (SST), da eficiência energética e da otimização de processos de produção. O projeto incide nomeadamente nos subsetores dos produtos cárneos, dos produtos hortofrutícolas, dos produtos lácteos e dos produtos de padaria, por serem estes nos quais existem maior número de empresas com produtos diferenciados com valorização nos mercados nacional e internacional.info:eu-repo/semantics/publishedVersio

Setor dos Produtos Hortofrutícolas

Segundo do Decreto-Lei nº 68-A/2015, eficiência energética é o rácio entre o resultado em termos do desempenho e dos serviços, bens ou energia gerados e a energia utilizada para o efeito. Assim, a eficiência energética é uma oportunidade para o crescimento das empresas, contribuindo para a melhoria da sua competitividade e para a proteção do meio ambiente [1]. O objetivo geral de melhoria da eficiência energética com base na redução do consumo de energia primária é estabelecido no Plano Nacional de Ação para a Eficiência Energética (PNAEE), apresentado pela Resolução do Conselho de Ministros n.º 20/2013, a 10 de abril de 2013. O PNAEE foi estabelecido através da Diretiva nº 2006/32/CE, do Parlamento Europeu e do Conselho, de 5 de abril de 2006, que é relativa à eficiência na utilização final de energia e aos serviços energéticos. Esta Diretiva determinou que os Estados Membros adotassem, e procurassem atingir, até 2016, um objetivo global nacional indicativo de economia de energia de 9% através da promoção de serviços energéticos e da adoção de outras medidas de melhoria da eficiência energética. Deste modo, os Estados Membros comprometeram-se ainda a, até 2020, reduzir as emissões de gases com efeitos estufa em 20%, aumentar em igual percentagem a proporção de fontes de energia renováveis no cabaz energético da União Europeia (UE) e alcançar a meta de 20% estabelecida para a eficiência energéticainfo:eu-repo/semantics/publishedVersio

Setor dos Produtos Cárneos

O projeto +Agro - Qualificação organizacional, energética e de segurança e saúde no trabalho da indústria agroalimentar visa qualificar as Pequenas e Médias Empresas (PME’s) do setor agroalimentar para a adoção de estratégias inovadoras, com recurso às Tecnologias da Informação, Comunicação & Eletrónica (TICE), que lhes permitam aumentar a sua produtividade e eficiência ao nível da prevenção de riscos de Segurança e Saúde no Trabalho (SST), da eficiência energética e da otimização de processos de produção. O projeto incide nomeadamente nos subsetores dos produtos cárneos, dos produtos hortofrutícolas, dos produtos lácteos e dos produtos de padaria, por serem estes nos quais existem maior número de empresas com produtos diferenciados com valorização nos mercados nacional e internacional.info:eu-repo/semantics/publishedVersio