Stereo video acquisitions were done by PY Software��s Active Webcam version 10.1, a surveillance program to perform simultaneous recording and broadcasting from unlimited number of cameras.A pendulum experiment was conducted to record the visual detection of velocities, contrasts and sizes of objects observed by the webcam. The experiment consists of the Logitech webcam, a Projecta CinemaLite 16:9 projection screen and a pendulum. The pendulum was built up of white Nm 30/3 yarn with a fixed upper end and a leaden weight of 15 g at the bottom end for initiating the movement. About half way the yarn, different sizes and colors of wooden pearls were fixed, one pearl per experiment. Six different diameters of pearls used are indicated in Figure 2.
Left: Recording set-up of the pendulum in front of the projection screen and the Logitech webcam. Right: Various sizes (diameter in cm given in white) and colors of pearls used to analyze the effect of size, speed and contrast on the detection capabilities …The initial color of the pearls is black and to obtain three levels of gray they were painted with mixed poster paint. The distance between the pearl and the camera was fixed to 1.40 m to ensure that the full screen fits in the image. The screen was placed 0.20 m behind the pendulum and pe
Taste evaluation is gathering attention worldwide in many fields, such as foods, beverages, and pharmaceuticals. Sensory evaluation and chemical analysis are commonly used to evaluate taste qualities of the products.
However, sensory evaluation using a panel of tasters is susceptible to human physical and psychological conditions as well as individual preference, making panel AV-951 scores highly subjective. In contrast, chemical analysis by high-performance liquid chromatography (HPLC) offers quantitative data that cannot be explained in terms of overall taste because the data cover each taste substance in the food. Finally, chemical analysis cannot detect taste-substance interactions, such as synergistic and suppression effects.Clearly taste evaluation needs a new quantitative and objective method. The so-called ��electronic tongue�� is one solution researched since the mid-1990s GSK-3 [1�C7].
It uses either ion-specific electrodes [1�C5], or pulse voltammetry techniques [6,7], which provide information on the sample composition using multivariate analyses or artificial neural networks. Although such techniques can offer effective quality control, they are inappropriate for development of foods, beverages, and pharmaceuticals because classification based on ion species does not evaluate actual taste. We still need an objective method for evaluating the taste of samples.