2008 Analysis of the Geometry of Drilled Holes in Demolition ...
2008 Analysis of the Geometry of Drilled Holes in Demolition ...
2008 Analysis of the Geometry of Drilled Holes in Demolition ...
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algorithm <strong>in</strong>volves filter<strong>in</strong>g <strong>the</strong> pixels accord<strong>in</strong>g to color and <strong>the</strong>n determ<strong>in</strong><strong>in</strong>g<br />
three po<strong>in</strong>ts on <strong>the</strong> circumference <strong>of</strong> <strong>the</strong> iris. The three po<strong>in</strong>ts were <strong>the</strong>n used to<br />
calculate and obta<strong>in</strong> <strong>the</strong> coord<strong>in</strong>ates <strong>of</strong> <strong>the</strong> center <strong>of</strong> <strong>the</strong> iris. The algorithm was<br />
programmed <strong>in</strong> Java. Two tests, <strong>in</strong> color and <strong>in</strong> grayscale, were conducted. The<br />
output <strong>of</strong> <strong>the</strong> program is <strong>the</strong> coord<strong>in</strong>ates <strong>of</strong> <strong>the</strong> iris and a graph illustrat<strong>in</strong>g its<br />
motion. The calculated coord<strong>in</strong>ates <strong>of</strong> <strong>the</strong> program from <strong>the</strong> two tests were <strong>the</strong>n<br />
compared to <strong>the</strong> actual coord<strong>in</strong>ates.<br />
The mean difference <strong>in</strong> distance from <strong>the</strong> grayscale was about half that <strong>of</strong><br />
<strong>the</strong> colored. Therefore, <strong>the</strong> program ran better when <strong>the</strong> video was <strong>in</strong> grayscale.<br />
There were certa<strong>in</strong> failed tests <strong>in</strong> both runs which were caused by ei<strong>the</strong>r not<br />
hav<strong>in</strong>g a change, an out-<strong>of</strong>-range position <strong>of</strong> <strong>the</strong> iris from <strong>the</strong> camera view, or a<br />
miscalculation. The differences between <strong>the</strong> calculated and actual po<strong>in</strong>ts usually<br />
differ by a ei<strong>the</strong>r a small amount <strong>of</strong> about 20 pixels or a large amount (about 90<br />
pixels). The algorithm used <strong>in</strong> this eye track<strong>in</strong>g program can be fur<strong>the</strong>r optimized<br />
and improved to be able to use <strong>the</strong> webcam as a mouse substitute.<br />
#37<br />
Falcar<strong>in</strong>diol Spray From Carrot Peels As Shelf Life Leng<strong>the</strong>ner<br />
For Fresh Produce<br />
Joseph Ronil T. De Leon Jr., Mark Lester C. Dumlao, Lady Christ<strong>in</strong>e C. Cruz<br />
ABSTRACT<br />
Food spoilage occurs when fungi and o<strong>the</strong>r microorganisms grow on <strong>the</strong><br />
<strong>in</strong>terior and exterior <strong>of</strong> <strong>the</strong> food product. Some <strong>of</strong> <strong>the</strong> techniques used to <strong>in</strong>hibit<br />
<strong>the</strong> growth <strong>of</strong> microorganisms such as refrigeration and irradiation are costly. The<br />
project formulated a spray composed <strong>of</strong> falcar<strong>in</strong>diol extract from carrot peels as a<br />
shelf life leng<strong>the</strong>ner for fresh produce.<br />
A total <strong>of</strong> 173.5 grams <strong>of</strong> carrot peel<strong>in</strong>gs were obta<strong>in</strong>ed from carrots. These<br />
peel<strong>in</strong>gs were osterized and paper-filtered. The result<strong>in</strong>g liquid was centrifuged at<br />
6000 rpm, 4 o C for 10 m<strong>in</strong>utes and was decanted. The liquid part obta<strong>in</strong>ed from<br />
decantation was centrifuged at 13000 rpm, 4 o C for 20 m<strong>in</strong>utes and was aga<strong>in</strong><br />
decanted. The result<strong>in</strong>g liquid was <strong>the</strong>n micr<strong>of</strong>iltered us<strong>in</strong>g 0.22-μm pore size<br />
micr<strong>of</strong>ilters and was stored <strong>in</strong> sterilized 50-mL falcon tubes. Ten apples were<br />
obta<strong>in</strong>ed and were divided <strong>in</strong>to two treatment groups with five replicates each.<br />
The micr<strong>of</strong>iltered extract was <strong>the</strong>n applied to <strong>the</strong> treatment group with extract. All<br />
<strong>of</strong> <strong>the</strong> treatment groups were exposed <strong>in</strong> an open environment for seven days.<br />
After <strong>the</strong> time period, pictures <strong>of</strong> <strong>the</strong> treatment groups were taken and 30<br />
people were asked to rate <strong>the</strong> treatment groups on a scale <strong>of</strong> one to three, with<br />
one be<strong>in</strong>g <strong>the</strong> least rotten group and three be<strong>in</strong>g <strong>the</strong> most rotten group. Results<br />
<strong>of</strong> <strong>the</strong> sensory tests show that falcar<strong>in</strong>diol can <strong>in</strong>hibit <strong>the</strong> growth <strong>of</strong><br />
microorganisms on <strong>the</strong> surface <strong>of</strong> <strong>the</strong> fresh produce, mak<strong>in</strong>g it a potential shelflife<br />
leng<strong>the</strong>ner <strong>of</strong> <strong>the</strong> aforesaid products.