Identification of student comprehension using forehead wrinkles

2011 International Conference on Computer, Communication and Electrical Technology (ICCCET)
Tamilnadu, 18-19 March 2011
Page(s): 66 - 70

Professor Dr. M.Mohamed Sathik, M.Sc., M.Phil., M.B.A., M.Tech., M.S., Ph.D. and Dr. G.Sofia M.C.A, M.Phil., (Ph.D)

Dept. of Comput. Sci.
Sadakathullah Appa Coll.
Tirunelveli
India

Facial Expression plays a vital role in the identification of Emotions and comprehension level of the students in the virtual classrooms. Expressions that signal emotions include muscle movements such as raising the eyebrows, wrinkling the brow (the forehead or eyebrow), rolling the eyes or curling the lip. Here, we propose an efficient method for identifying the expressions of the students to recognize their comprehension from the facial expressions in static images containing the frontal view of the human face. Our goal is to categorize the facial expressions of the students in the given image into two basic emotional expression states - comprehensible, incomprehensible. One of the key action units in the face to expose expression is forehead. In this paper, Facial expressions are identified from the wrinkles of the forehead. Our method consists of three steps, Forehead detection, Wrinkle extraction and Emotion recognition. The proposed method is tested on the images from YALE and JAFFE Face databases.

http://ieeexplore.ieee.org/xpl/articleDetails.jsp?arnumber=5762440

Augmented gustation using electricity

AH '11 Proceedings of the 2nd Augmented Human International Conference
March 12th 2011DP-A5
Article No. 34
http://dx.doi.org/10.1145/1959826.1959860

Hiromi Nakamura
Meiji University, Higashi-mita, Tama-ku, Kawasaki-shi, Kanagawa, Japan

Homei Miyashita
Meiji University/JST, CREST, Higashi-mita, Tama-ku, Kawasaki-shi, Kanagawa, Japan

In this paper, we propose a method to augment gustation and increase the number of perceptible tastes. Electric taste is the sensation elicited upon stimulating the tongue with electric current. We used this phenomenon to convey information that humans cannot perceive with their tongue. Our method involves changing the taste of foods and drinks by using electric taste. First, we propose a system to drink beverages using straws that are connected to an electric circuit. Second, we propose a system to eat foods using a fork or chopsticks connected to an electric circuit. Finally, we discuss augmented gustation using various sensors.

http://dl.acm.org/citation.cfm?doid=1959826.1959860

Odor and taste perception at normal and low atmospheric pressure in a simulated aircraft cabin

Journal für Verbraucherschutz und Lebensmittelsicherheit
March 2011, Volume 6, Issue 1, pp 95-109
Cover Date 2011-03-01
DOI 10.1007/s00003-010-0630-y

Andrea Burdack-Freitag, Dino Bullinger, Florian Mayer, Klaus Breuer

Fraunhofer Institut für Bauphysik
Fraunhoferstraße 10
83626, Valley
Germany

Abstract

During flights, reduced odor and taste perception is reported. Passengers tend to prefer spicier meals than on the ground. The conditions on board were simulated at the Fraunhofer flight test facility in Holzkirchen, Germany, consisting of a front fuselage of an Airbus A310-200 in a huge metal tube in which all relevant parameters can be adjusted (humidity, temperature, pressure). Flight tests were carried out at low atmospheric pressure corresponding to cabin conditions on board at cruising altitude and were repeated at normal atmospheric pressure corresponding to ground conditions. All other parameters were kept constant. Under these conditions, test persons smelled and tasted food-safe flavorants to evaluate the mean odor and taste thresholds and tasted different flavored food. Even tomato juice and various wines were tasted for odor and taste qualities, intensities and individual preferences. At low pressure conditions, higher taste and odor thresholds of flavorants were generally observed with few exceptions. Salt, sugar, glutamate and most odorant thresholds increased clearly. Organic acids and some bitter tastants showed no change. Transferred to complete meals, more salt, sugar and herbs were necessary on board to serve meals that tasted similar to the way they did on the ground. Sour ingredients had to be reduced. The odor and taste spectrum of the beverages investigated changed in various ways. Light and fresh flavors decreased, whereas intensive flavors persisted.

http://link.springer.com/article/10.1007/s00003-010-0630-y

The use of mercury against pediculosis in the Renaissance: the case of Ferdinand II of Aragon, King of Naples, 1467-96

Medical History
Volume 55 / Issue 01 / January 2011, pp 109-115
DOI: http://dx.doi.org/10.1017/S0025727300006074

Gino Fornaciari*, Silvia Marinozzi, Valentina Gazzaniga, Valentina Giuffra, Malayka Samantha Picchi, Mario Giusiani and Massimo Masetti

Professor Gino Fornaciari and Dr Valentina Giuffra, Department of Oncology, Transplants and Advanced Technologies in Medicine, Division of Palaeopathology, History of Medicine and Bioethics, University of Pisa, Italy;
Dr Silvia Marinozzi and Professor Valentina Gazzaniga, Department of Experimental Medicine, Section of History of Medicine, University of Rome ‘La Sapienza’, Italy;
Dr Malayka Samantha Picchi and Dr Massimo Masetti, Department of Biology, Laboratory of Entomology, University of Pisa;
Professor Mario Giusiani, Department of Neuroscience, Section of Forensic Medicine, University of Pisa.

*Primary address for correspondence: Professor Gino Fornaciari, Divisione di Paleopatologia, Storia della Medicina e Bioetica, Dipartimento di Oncologia, dei Trapianti e delle Nuove Tecnologie in Medicina, Università di Pisa, via Roma 57, 56126 Pisa, Italy.

Abstract

The hair samples of Ferdinand II of Aragon (1467–1496), King of Naples, whose mummy is preserved in the Basilica of San Domenico Maggiore in Naples, showed a high content of mercury, with a value of 827ppm. Furthermore, examination using a stereomicroscope and a scanning electron microscope (SEM) of head and pubic hairs of Ferdinand II, revealed a lice infestation. The reasons for the massive presence of the mercury in the king's hair are discussed and contemporary literature regarding the use of this metal in medical therapies and in cosmetic practices is analysed. As a result, the high value of mercury in the hair of Ferdinand II can be attributed to antipediculosis therapy, applied as a topic medicament. This case represents an important finding for the history of medicine, because demonstrates that in the Renaissance mercury was applied locally not only to treat syphilis, as well attested by direct and indirect sources, but also to prevent or eliminate lice infestation.

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=8516973

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3037217/

http://europepmc.org/articles/PMC3037217/