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Equipping rooms used for medical purposes, like e.g., intensive care units,
is an expensive and time-consuming task. In order to avoid extensive subsequent
adjustments due to inappropriate layout visualization or geometric conditions
difficult to identify in 2D plans, it is of utmost importance to provide an optimal
planning environment to future users such as physicians and nurses. In this paper
we present the concept of a fully automatized pipeline, which is designed to
visualize computer aided design (CAD) data using virtual reality (VR). The
immersive VR experience results in improvement of efficiency in the decision-
making process during the planning phase due to better spatial imagination. The
pipeline was successfully tested with CAD data from existing Intensive Care Units.
The results indicate that the pipeline can be a valuable tool in the field of spatial
planning in healthcare, due to simple usage and fast conversion of CAD data. The
next step will be the development of a plugin for CAD tools to allow for interactions
with the CAD models in Virtual Reality, which is not yet possible without manual
intervention
A Model-Based Approach for Remote Development of Embedded Software for Object Avoidance Applications
(2023)
Connecting material degradation and power loss of PV modules using advanced statistical methodology
(2023)
Using nylon bag techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of Vicia ervilia (ervil, bitter vetch) after steam flaking, roasting, and microwave processing. During the in situ technique, the samples were incubated at 0, 2, 4, 6, 8, 12, 16, 24, 36, and 48 h. For the description of the ruminal DM (dry matter) and CP (crude protein) degradation kinetics of treated and untreated Vicia ervilia, different models were selected as the best fit for the dry matter (DM) and crude protein (CP) degradation parameters of steam flaked samples. The results showed that both the steam flaking and microwave treatment samples contained high levels of non-protein nitrogen and buffer soluble protein, respectively. In comparison with steam flaking and microwave treatment, roasting decreased and increased the buffer soluble protein and neutral detergent insoluble protein, respectively. The control treatments showed the highest levels of neutral detergent soluble protein and the lowest levels of acid detergent soluble protein. Moreover, steam flaking and roasting decreased and increased the amount of acid detergent insoluble protein, respectively. When using dry heat (microwave and roasting), the acid detergent soluble and insoluble protein fractions were increased. As a result of this experiment, the nitrogen fractions were altered using heat processing. Hence, protein fermented feed and ruminal fermentation conditions can be expressed using these results.