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Induction of chlamydospores in pleurotus pulmonarius (grey oyster mushroom) as inoculum and development of lyophilized spawn
No full textDoctor of Philosophy in Bioprocess EngineeringP. pulmonarius is cultivated by using spawn inoculated with mycelial cultures obtained from spore or tissue culture. However, the application of spore is prone to contamination while tissue culture application may contribute to somaclonal variation.
The mushroom grain spawn can be only stored for 30 days. Hence, this study was conducted to improve production and preservation technique for P. pulmonarius spawns by using the combination of induce asexual sporulation and lyophilization techniques respectively. The chlamydospore was induced using various stress media namely DGlucose Soluble Starch, D-Glucose CaCl.2H₂O, D-Glucose NaCl, D-Glucose PEG6000, D-Glucose Glycerol, and D-Glucose Na₂SO₄. Three parameters namely; pH, temperature, and incubation period were selected for optimization of chlamydospore formation. It was found that, D-glucose soluble starch stress medium showed the highest 4.5 x107 chlamydospore production with highest chlamydospore production achieved after 78 hours, at pH 6 and 26˚C of temperature by using 1.5 x 107 inoculum size. Next, the spawn was pre-treated with 20% mixture of trehalose and skimmed milk lyoprotectant and lyophilized by using freeze dryer (Labconco) at -40ºC for 2 to 3 days. The spawn was sealed and stored at room temperature for 1 month. After that, the spawn was treated with 2 hours of rehydration treatment prior to inoculation on PDA medium. The chlamydospore-lyophilized spawn was then compared with the chlamydospore spawn which preserved using cryopreservation, sub-culturing, and 4˚C refrigeration techniques in aspect of growth rate and yield. Growth kinetic analysis found that chlamydospore spawn exhibited higher growth rate; 0.24d-1 compared to tissue culture spawn
Brand image on customer-based brand equity in the hotel industry in Bangladesh: tourism management and advertisement as moderators
No full textDoctor of Philosophy in ManagementStrong brand image is an invaluable asset and organizations are giving continuous endeavor to build strong image for their goods and services. Likewise, marketing researchers are focusing on researches to find out ways to enhance brand image. In this
study, Aaker’s Customer-Based Brand Equity Framework-1996, Keller’s Customer-Based Brand Equity Pyramid-2003 and Baker’s Corporate Social Responsibility Model-2001 have been taken into consideration for identifying the pertinent factors relating to brand image of hotel brands. Subsequently a number of variables have been extracted through extensive literature review to investigate their influence on building brand image for branded hotels in the context of Bangladesh. The variables include brand awareness, brand association, brand superiority, brand affection, brand resonance and corporate social responsibility which are deemed to have a direct influence on brand image while tourism management and advertisement have been used as the moderators in the relationship between these six IVs and brand image. Data were collected from the
customers of some selected 4 star and 5 star hotels in Bangladesh using multi-stage sampling procedure. The Partial Least Square Structural Equation Modeling (PLS-SEM) was used to test the hypotheses of this study. It was found that brand awareness, brand association, brand superiority, brand resonance and corporate social responsibility were significant factors influencing brand image of branded hotels. Among these five determinants, corporate social responsibility was found to be the most significant followed by brand superiority, brand association, brand awareness and brand resonance
Investigation of Touch based perception for manipulating object by using glovemap
No full textMaster of Science in Mechatronic EngineeringThe development in use of technology is increased due to the need of public demand in their daily life. User friendly technology tools can help people more in handling and preparing for assignment in their lives. This research is about designing of a low cost
wired glove system called GloveMAP. The purpose of the project is to reinvent the 'Wired Glove' UniMAP version that provides similar function with the conventional data glove. The system involves the finger movements with some of grasping activities to
investigate the force exerted on the fingertips during grasping of various types of objects and weights. Force sensing resistors (FSR) are attached to the thumb, index and middle fingers to the glove to obtain the voltage changes from the fingers grasping. The output voltage signals are then changed to force output signals by implementing polynomial regression equation. There are twenty samples of weight for each three types of object with different shapes which are cylinder, rectangular and spherical that
has been tested to investigate the relationship between weights, shape of object and force obtained from the grasping activities. The mathematical operations such as normalization function, gradient function and also average function has been used in
order to find the relationship between these three factors. Twenty human subjects are involved in carrying out the experiment for five selected objects. The output force data obtained from the experiments are then analyzed by finding the features of force object grasping. Standard deviation and area under graph has been selected as features due to the force versus weight graph plotted for all objects. The classification method used in this research has successfully recognized the objects according to the grasping force output data from thumb, index and middle fingers. The combination information of these three fingers helps to recognize the objects easily as results of the classification rate for all objects are above 85%
Global dynamics in neuro symbolic integration using energy minimization in mean field theory
No full textMaster of Science in Applied MathematicsLogic program and neural networks are two important aspects in artificial intelligence. This thesis is part of an endeavour towards neural networks and logic programming integration. The goal in performing logic programming based on the energy minimization
scheme is to achieve the best ratio of global minimum. However, there is no guarantee to find the best minimum in the network. To achieve this, a learning algorithm based on the Boltzmann Machine (BM) concept and Hyperbolic Tangent Activation Function (HTAF) was derived to accelerate the performance of doing logic programming in Hopfield Neural Network (HNN) by using Mean Field Theory (MFT). Logic programming for lower order (up to third order clauses) and higher order clauses (up to eight order clauses) have been developed for MFT. The performance of this method is compared with the existing methods of doing logic programming in HNN (BM and HTAF). The global minima ratio, hamming distances and computational time were used to measure the effectiveness of the proposed method. Then, Agent Based Models (ABM) were developed by using Netlogo. ABM can allow rapid development of models, easy addition of features and a user-friendly handling and coding. Later the developed models are tested by using real life and simulated data sets. The simulation results obtain agreed with the proposed learning algorithm. The performance of doing logic programming using MFT proved to be better than the BM and HTAF
Optimization of protein extraction for slaughtered and non slaughtered broiler chicken meat authentication by biogenic silver nanoparticles interaction
No full textDoctor of Philosophy in Nanobiotechnology EngineeringThe slaughtering of broiler chicken is considered as a key factor to reduce the blood volume in the meat. Today, consumer demands low fat, safe, healthy and fresh meat. In order to fulfill above demands, meat should have low levels of blood, which can readily be achieved by the proper slaughtering of animals. Currently, there is no proper identifying method available to differentiate between slaughtered and non-slaughtered broiler chicken meat. Therefore, distinguish between slaughtered and non-slaughtered meat is an important element in meat industries for a healthy and pious living. In addition, proteins are essential components of meat tissue and they participate in every process within cells. The protein extractability, protein solubility, and water content measurement of slaughtered and non-slaughtered meat were conducted in this research. The silver nanoparticles were prepared by simple, capable, and eco-friendly biosynthesis method using plant extracts. The highest protein extraction for phosphate buffer was obtained at pH 8.0, with a value of 92.80 mg/g. In addition, the significant protein extractability was
found for non-slaughtered meat at pH 8.0 with a value of 95.43 mg/g compare to slaughtered meat value was 81.42 mg/g and the optimum protein extractability was found for non-slaughtered meat with a value of 96.40 compare to slaughtered meat value 87.23 at 25° C and NaCl was best protein extractant for non-slaughtered meat at 1.4 molarity
Extended hamming distance method for measuring the perfomance of academic staff
No full textMaster of Science in Engineering MathematicsThis research presents an extended Hamming distance method in measuring the performance of the academic staff. Generally, performance appraisal is responsible in determining the employee works, in which involving in making personnel decisions and
employee development. As this process can be used to identify the performance of the employee, a proper method has to be applied in selecting the best employee performance. Multi criteria decision making (MCDM) method is one of the solution for
this problem. In this research one of the existing MCDM methods which is a Hamming distance method is extended. Inspired by the Canós algorithm, the extension of the existing algorithm is done. The use of subjective weight and fuzzy linguistic variables
are introduced in the newly extended method. The use of criteria weight is essential in evaluating the performance of the alternative. In addition, Shannon’s entropy concept is also applied to determine the most important criteria. Meanwhile, the use of fuzzy linguistic variables will help in dealing with subjective assessment. The extended Hamming distance method is presented in a well-built framework which also depicted in this research. A study case in one of the institute in Universiti Malaysia Perlis, which
is Institute of Engineering Mathematics in determining the best academic staff for three years, which are 2010, 2011 and 2012 is presented to validate the extended method. By utilizing the extended method, the most important criteria, the ranking of the academic
staff and problems regarding the ranking process for three years are identified. The
comparison between the final results of the extended method and TOPSIS method is
also done. Based on the final results obtained, it can be concluded that the results for the
criteria weight and ranking of the academic staff for the years 2010 and 2011 are
different than the year 2012. For the years 2010 and 2011, A22 is declared as the best
academic staff. Meanwhile, for the year 2012, the best academic staff is belong to A3.
C11 is declared as the most important criteria for the years 2010 and 2011. However, for
the year 2012, C6 is declared as the most important criteria. The similarity in the final
results between the extended method and TOPSIS method is also identified. Through
the application of the extended method it is hope to ease the difficulty in decision
making process especially in determining the best performance of the academic staff