40 research outputs found
The smart safety Shoe: A new type of safety shoe that helps prevent lower back problems and opens the door to a new era of preventive safety footwear
No full textThe smart safety shoe is a concept safety shoe that has been in development as a collaboration between Allshoes safety footwear and TU Delft since 2020. Previous work on the shoe consisted of 2 graduation projects and a student course which resulted in the current concept of an injury preventing safety shoe focused on preventing lower back pain in the logistics sector. The shoe works by using pressure sensors and machine learning to detect unhealthy postures while its wearer has to lift various objects as part of their job (manual handling). This project focused on further developing the concept of the smart safety shoe and evaluating the prototypes from the last two projects. Previous projects provided two different pressure sensor layouts which are evaluated using a high-end pressure sensing insole. A manual handling experiment was set up and performed on 16 different participants from a lab and a warehouse. During testing participants were instructed to perform manual handling while holding 5 different postures. It was possible to train a machine learning model using the various pressure profiles gathered from the experiment. Using this model, the two sensor layouts from the previous projects were evaluated for their ability to detect the 5 predetermined postures. It was found that the latest layout outperformed the previous one and was therefore selected for further development of the smart safety shoe.The integration of various other sensors and actuators was evaluated, and the core functions of the shoe were defined with an indication towards future improvements of the smart safety shoe.The shoe has now been publicly presented by Allshoes and the goal is to have the product on the market by the end of 2025. In order for this to happen further prototyping is needed to create an improved machine learning model based on the selected sensor layout. The shoe shows promising responses from current safety shoe clients. When finally launched it will be part of a new type of protective equipment focused on prevention.Design for Interactio
ISOLATION, IDENTIFICATION AND BIOCONTROL OF SALMONELLA TYPHIMURIUM IN KARIESH CHEESE BY BACTEIOPHAGE
No full textThe study aims to assess the possibility of biological control on one of the most serious pathogenic microbes that found to infect Kariesh cheese, namely Salmonella typhimurium. To achieve this object, firstly a total of 20 Kariesh cheese samples were collected randomly from various markets located at Cairo and exposed to microbiological isolation and identification of S. typhimurium. The obtained results revealed that, S. typhimurium was detected in 30% of surveyed market Kariesh cheese according to the strain identified by polymerase chain reaction (PCR) technique. Secondary, five sewage water samples were obtained from Fac. of Agric., Ain Shams Univ., and Shoubra EL-Kheima station of drinking and sewage water for specific bacteriophage isolation and morphology particles of Salmonella bacteriophage was examined by transmission electron microscope. Third, pasteurized skimmed buffalo’s milk was converted into experimental Kariesh cheese at 40oC by milk inoculation with 2% of freshly activated yoghurt bacterial starter culture and then milk was divided into 5 equal portions. The 1st portion considered as control. The 2nd, 3rd, 4th and 5th portions were contaminated with equal level (1%) of S. typhimurium suspension containing 105 colony forming units (CFU)/mL, previously isolated from foregoing surveyed Kariesh cheese samples, followed by adding phage suspension, from which isolated from sewage water, containing 108 plaque forming units (PFU)/mL at the levels of nil, 1, 2 and 3% respectively. All portions were separately incubated at the same temperature up to curdling. The curds were cut and individually filled into stainless steel moulds lined with cheese cloth and consolidated by a slight pressure for 24 h. The blocks of curd were then cut, dry salted using 2% NaCl (w/w) and packaged into plastic containers. Experimentally, there were proportional reductions in lactic acid bacteria (LAB) population as the level of phage spiked into cheese milk increased, as which the reduction rate of LAB count during cold storage period (CSP) prolonging was however declined. In terms of health safety, although the number of pathogen microbe added was gradually reduced due to the acid developed by prolonging the Cold Storage Period in the absence of phage, but it stilled present until the end of experimental period. While, the pathogen was completely eliminated within 7 days of cheese age when the phage suspension (108 PFU/mL) has been spiked at the level of 1% at least. The contamination of experimental Kariesh cheese with S. typhimurium led to weaken the ability of cheese curd to drain whey as explained from the dry matter (DM) content which decreased due to the presence of pathogen and increased by the pathogen elimination with bacteriophage, which resulted also to increase the protein /DM content. The ash content reduced by both reasons, namely the contamination with S. typhimurium and/or the spiking level of phage suspension. The presence of S. typhimurium slowed the LAB population and acid production by them. Finally, as a conclusion, the spiking of Kariesh cheese milk with 1% Salmonella typhimurium phage suspension (108 PFU/mL) is quite enough to eliminate this microorganism when it present at the level of 1% suspension containing 105 CFU /mL
Artificial Intelligence for marketing plan: the case for e-marketing companies
No full textУ статті узагальнено аргументи та контраргументи в рамках наукової дискусії щодо застосування штучного інтелекту
(ШІ) при підготовці маркетингового плану в Інтернеті. Систематизація літературних джерел та підходів до вирішення
проблеми застосування маркетингових інструментів засвідчила, що ШІ дозволяє підвищити ефективність проведення
аналізу конкурентоспроможності компаній, оцінювання стратегій конкурентів, планування маркетингового бюджету та
моніторінгу його виконнання тощо. Виявлено проблеми ШІ, які можуть вплинути на ефективність діяльності компаній.
Метою роботи є дослідження можливостей використання ШІ при підготовці маркетингового плану компанії. Для досягнення
поставленої мети, дослідження проведено у наступній логічній послідовності: 1) формування стратифікованої вибірки
дослідження на основі статистичних даних 141 компанії в різних галузях; 2) аналіз даних за допомогою програмного
забезпечення SPSS; 3) аналіз можливостей застосування ШІ при підготовці маркетингового плану; 4) визначення етапів
процесу підготовки маркетингового плану на основі можливостей ШІ. Об’єктом дослідження є компанії Королівства
Саудівської Аравії. Практичну реалізацію всіх етапів дослідження здійснено з використанням статистичних методів
множинної регресії та тесту Фрідмана. Дослідження емпірично підтверджує та теоретично доводить, що ШІ має суттєве
значення у процесі розробки маркетингових планів завдяки можливостям аналізу зовнішнього середовища та стратегій
конкурентів, а також формування маркетингових цілей компанії. При цьому ШІ може застосовуватись у підготовці та оцінці
бюджету та маркетингового плану, а також здійснювати подальший моніторінг їх виконання. У ході дослідження автор
приходить до висновку, що ШІ сприяє кращому розумінню цільових ринків та аудиторії, дозволяє підготувати відповідні
стратегії. Наведено практичні рекомендації щодо особливостей застосування ШІ при підготовці маркетингового плану
компанії.This paper summarises the arguments and counterarguments within the scientific discussion on
artificial intelligence (AI) in preparing a marketing plan for e-marketing organizations. This research aims to identify
the extent of the contribution of AI in preparing the marketing plan. The author noted that intended to know how emarketing companies could use AI techniques in situation analysis, analyze competitors' strategies, strategic goals,
preparing marketing strategies, preparing an estimated marketing budget, and control a marketing plan.
Systematization of the scientific background and approaches on preparing a marketing plan for e-marketing
organizations indicates that many companies, especially small companies, marketing their products via the Internet,
cannot develop a successful marketing plan. In turn, it could be solved through the use of AI techniques. The study
was conducted on a group of companies that market their products via the Internet in the Kingdom of Saudi Arabia.
To gain the research goal, this study was carried out in the following logical sequence: 1) developing the stratified
sample by collecting statistical information for 141 company in a variety of fields; 2) analyzing the data using SPSS;
3) predicting how AI could be used in preparing the marketing plan; 4) identifying the arrangement of the steps for
preparing the marketing plan in terms of the ability of AI techniques. The methodological tools of the study were
methods of the multiple regression analysis and the Friedman test. The study empirically confirms and theoretically
proves that AI contributes significantly in developing marketing plans through its great contribution to environmental
analysis and analysis of competitors' strategies and setting marketing goals. Besides, AI contributes to preparing the
budget and appreciating the marketing plan, to its evaluation and control. The author mentioned that AI provides
understanding and selecting target markets and sectors, targeting customers, and preparing appropriate marketing
mix strategies for each market sector. Therefore, the study provides recommendations to online organizations to
use AI in preparing their marketing plan because of its great ability to contribute to this
Stresses at the Intersection of Sphere and Cylinder by a Variant Finite-Difference Method
No full textThe aim of this paper is the determination of stresses at the intersection of cylinder with the sphere using a variant finite-difference technique. Mesh lines are drawn on the cross section of the body which are roughly parallel and perpendicular to the boundary, and which the author calls natural meshes. Discretization of the governing differential equations must be carried out to reduce the continuous problem to a discrete problem, this discretization converts the problem into a set of linear simultaneous equations for the functions under consideration at a set of mesh points. The derivatives to be inserted in the governing equations and boundary conditions are found by writing Taylor series expansions at a point in terms of five neighboring points in the case where the point is an internal point (four for a boundary point). By an elimination process the derivatives can be eliminated for each point, and we are left with the unknown functions only.</jats:p
PRODUCTION OF PROBIOTIC LOW-CALORIE SOUR CREAM
No full textThe production of probiotic low calorie sour cream was aimed to experiment in relation to its compositional, bacteriological, biochemical, rheological and organo-leptic properties along the cold storage period of the product. Cream based on 36% total solids (TS) and 30 % fat was made using the obtained fresh cream (54 % TS and 50 % fat) and liquid skimmed milk (9 % TS).To produce low-calorie sour cream, fat content was lowered to 20 and 10 % depending on the addition of Sim-plesse100® to mimic milk fat on the basic of 0.1% fat mimetic is instead of 1.0% fat. Dried whey protein concentrate (DWPC, 95 % TS) was used as bulking agent to overcome the loss occurred in the TS content due to the reduction in the fat content. Thereafter, all creams were homogenized at 55-60°C and further heat treated to 74°C for 30 sec. followed by rapidly cooling to the appropriate temperatures. Then creams were inoculated with 2% freshly prepared bacterial starter culture and incu-bated at 30 or 37 °C, to reach pH value about 4.6, for cream cultured with R-704 or ABT-2 type starter culture, respectively. The results indicated that, the proportional fat replacement of cream led to gradual increase in the protein, carbohydrate and ash contents, and decreased the caloric value. There are a backward relationship between the bacterial population and the fat content of the sour cream. Where, in the product cultured with ABT-2 type, Lactobacillus acidophilus grew and predominated in all other accompanying strains overlooking either the fat content or the cold storage pe-riod (CSP). Streptococcus thermophilus populated the 2nd predominance order fol-lowed by Bifidobacterium sp., which tended to proximate and preceded, actually, Str. thermophilus by prolonging the CSP of the lowest fat-content cream (10%). The increase rate of the bacterial count continued until 3rd weak for Lb. acidophilus and to 1st weak for Bifidobacterium sp.. Thereafter, gradual decreases were occurred. However, Str. thermophilus began to decrease from the 1st day of CSP. Although the count of bacterial type R-704 was always higher, it behaved a trend similar to that of Bifidobacterium sp. toward the CSP. Sour cream of ABT-2 type contained higher ti-tratable acidity (TA) % as well as lower pH, acetaldehyde (AC) and diacetyl (DA) values than that cultured with R-704 type. Along CSP of sour cream the increment in AC, DA and TA contents continued, in order, until the 7th , 14th and the end of theFayed; Gehan Hussein and Azza FarahatArab Univ. J. Agric. Sci., 14(2), 2006experimental period. As the protein content raised at the expanse of the fat content via adding DWPC, which was in the denatured form, the firmness, consistency coef-ficient, and yield stress of sour cream increased, especially when ABT-2 type was used and the CSP progressed. Furthermore, ABT-2 sour cream was sensory distin-guished with, nearly, similar appearance as will as better flavour and consistency ra-ther than that of R-704. The fat reduction to 20 % did not influence the overall sen-sory quality, while that of 10% fat attained panel score averaged 93.5 % of the con-trol when ABT-2 type was used. As a conclusion, it is successfully possible to pro-duce probiotic low calorie sour cream with excellent sensory attributes using Sim-plesse100® as fat mimetic and bacterial type ABT-2 as starter culture
Proyek Pembangunan Jalan Tol Bekasi - Cawang - Kampung Melayu (BECAKAYU) Seksi 2A Ujung
No full textDalam masa perkuliahannya di Perguruan Tinggi, Mahasiswa banyak mempelajari teori mengenai ilmu-ilmu di bidang yang ditekuninya. Namun Mahasiswa juga dituntut agar dapat
mengaplikasikan teori-teori yang didapatkannya di perkuliahan untuk diterapkan ke dalam pelaksanannya di lapangan. Salah satu yang dijalankan oleh Departemen Teknik Sipil Insitut Teknologi Sepuluh Nopember adalah dengan Kerja Praktek. Penulis berkesempatan melakukan kerja praktek di Proyek Pembangunan Jalan Tol Bekasi – Cawang – Kampung Melayu Seksi 2A Ujung.
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During their studies at University, students study a lot of theory regarding the sciences in his field of interest. However, students are also required to do so
apply the theories he gets in lectures to be applied inward
implementation in the field. One of which is run by Civil Engineering Department Sepuluh Nopember Institut of Technology is by practical work. The author had the opportunity to do practical work on the Road Construction Project Bekasi - Cawang - Kampung Melayu Toll Road Section 2A Ujung
Simulation and optimization model for electrical substation construction
No full text© 2018 The author(s). One of the most complex construction projects is electrical substations. Construction of electrical substation includes civil works and electromechanical works. The scope of civil works includes construction of several buildings divided into parallel and overlapped working phases that require variety of resources and are generally quite costly and consume a considerable amount of time. The construction industry is becoming increasingly competitive over the years, whereby the need to continuously find ways to improve construction performance. In order to address the aforementioned adversities, this paper takes the initial steps and presents simulation and optimization model for the execution processes of civil works for an electrical substation using a data base excel file for input data entry. The input data include bill of quantities, resources breakdown, maximum available resources, production rates, unit cost of resources and indirect cost. The model is built on Anylogic software using discrete event simulation method. The model is divided into three zones working in parallel to each other. Each zone includes a group of buildings related to the same construction area. Each zone-model describes the execution process of each building in the zone, the time consumed, percentage of utilization of equipment and manpower crews, amount of materials consumed, total direct and indirect cost. The model is then optimized to mainly minimize the project duration using a parameter variation experiment and a genetic code implemented using Anylogic platform. The models were then tested on a real case study in Egypt. The models prove efficiency by attaining a reduction in model time units between simulation and optimization experiments of 10.25% and reduction in total cost of 4.7%. An analysis to determine the effect of each resource on reduction in cost was presented. However, the model is limited to the scope of civil works, without considering the electromechanical works and the effect of risk factors on time and cost
Author Correction: COVID-19 infection segmentation using hybrid deep learning and image processing techniques
No full textPrediction of pressure drop in multiphase horizontal pipe flow
No full textEmpirical correlations were tested against reliable two phase pipe flow data for the prediction of pressure drop. Correlations are recommended for the prediction with stratified and annular type flows. When these correlations were adapted to three phase gaswater-oil pipe flow in general they predicted for intermittent slug type flows. Momentum balance models could not be successfully adapted to the prediction of pipe three phase pressure drop
