scholarly journals ANALYSIS OF STATISTICAL DEPENDENCES OF VOICE DATA QUALITY CHARACTERISTICS IN TRAFFIC OF IP-NETWORKS

2019 ◽  
Vol 2019 (6) ◽  
pp. 92-97
Author(s):  
Кирилл Батенков ◽  
Kirill Batenkov ◽  
Александр Королев ◽  
Aleksandr Korolev ◽  
Михаил Илюшин ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Quality Parameter ◽  
Statistical Characteristics ◽  
Tcp Protocol ◽  
Service Information ◽  
Ip Network ◽  
Standard Quality ◽  
Voice Message ◽  
Voice Data

The aim of the work is to investigate statistical characteristics of multimedia services traffic of IP-network on the basis of the service information analysis of package headings. The investigation method is mathematical mod-eling in the Mathcad 14 environment. As a result of the investigations, a mathematical apparatus allowing the fulfillment of a point and interval assessment of separate constituents of voice messaging quality and also the decisionmaking regarding the satisfaction degree by users with the service offered. In the work on the basis of measurements with the aid of the Wireshark program and the TCP protocol there are carried out the investigations of permissible fields in a quality parameter variation of voice message perception. A stochastic tie is revealed between transfer standard quality parameters by means of plotting diagrams and histograms of the assessments of these parameters mutual impact. The most significant indices of transfer quality parameters form the standpoint of their impact upon quality of voice message perception are RTT indices and loss factors.

scholarly journals Water quality and management in the Australian pig industry

2021 ◽  
Vol 61 (7) ◽  
pp. 637
Author(s):  
Louise Edwards ◽  
Helen Crabb
Keyword(s):  
Water Quality ◽  
Management Practices ◽  
Production Systems ◽  
Water Source ◽  
Quality Parameters ◽  
Quality Of Water ◽  
Standard Quality ◽  
Pig Performance ◽  
The Impact

Context Water is the first nutrient and an essential component of all agricultural production systems. Despite its importance there has been limited research on water, and in particular, the impact of its availability, management and quality on production systems. Aims This research sought to describe the management and quality of water used within the Australian pig industry. Specifically, the water sources utilised, how water was managed and to evaluate water quality at both the source and the point of delivery to the pig. Methods Fifty-seven commercial piggeries across Australia participated in this study by completing a written survey on water management. In addition, survey participants undertook physical farm parameter measurements including collecting water samples. Each water sample was tested for standard quality parameters including pH, hardness, heavy metals and microbiological status. Key results Responses were received from 57 farms, estimated to represent at least 22% of ‘large’ pig herds. Bore water was the most common water source being utilised within the farms surveyed. Management practices and infrastructure delivering water from the source to the point of consumption were found to differ across the farms surveyed. Furthermore, water was regularly used as a delivery mechanism for soluble additives such as antibiotics. The quality of water at the source and point of consumption was found to be highly variable with many parameters, particularly pH, hardness, salinity, iron, manganese and microbiological levels, exceeding the acceptable standard. Conclusions In general, water quality did not appear to be routinely monitored or managed. As a result, farm managers had poor visibility of the potential negative impacts that inferior water quality or management may be having on pig production and in turn the economics of their business. Indeed, inferior water quality may impact the delivery of antibiotics and in turn undermine the industry’s antimicrobial stewardship efforts. Implications The study findings suggest that water quality represents a significant challenge to the Australian pig industry. Access to drinking water of an acceptable quality is essential for optimal pig performance, health and welfare but also to ensure farm to fork supply chain integrity, traceability and food safety.

Application of quality function deployment for the prioritization of National Board of Accreditation quality parameters

2019 ◽  
Vol 27 (1) ◽  
pp. 127-139 ◽  
Author(s):  
Ajit Kumar Singh ◽  
A.M. Rawani
Keyword(s):  
Quality Function Deployment ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Education Sector ◽  
Survey Method ◽  
Quality Of Education ◽  
Quality Function ◽  
Content Type ◽  
National Board

Purpose Owing to high competition in education sector, quality in education has become utmost important criteria to deliver better education service. For this purpose, it is required to monitor the quality of education. This paper aims to prioritize National Board of Accreditation (NBA) quality parameters in engineering education as per student’s needs using quality function deployment (QFD). Design/methodology/approach This study is conducted among students of an institute of National importance in three stages. Stage 1 involves conducting interview with 23 students to find the student’s requirement from an institute. Further Stage 2 involves importance rating collection through questionnaire survey method. In this stage, 228 students have given a rating of each student’s requirement. Finally, Stage 3 involves establishing correlation between student’s requirement and NBA quality parameters that has been done by 20 academic experts and finally making a QFD matrix for ranking of each NBA quality parameter. Findings The result of the study first indicates that among all students’ requirements, job-oriented requirement is the most important need, and ergonomics-based requirement is the least important need of students. Further, to fulfill their needs, an institute has to focus on each NBA quality parameter. But among all NBA quality parameters, student’s performance is highly desirable quality parameter. Practical implications This study will help top management of engineering institutions in making better policies and strategies for preparing their quality framework. These strategies will indirectly fulfill the customer needs that help in attracting more number of students toward those institutes. Originality/value In India, NBA is one of the leading bodies that monitor the quality of education. On the other hand, the institution has to satisfy the need of customer of education sector; therefore, prioritization of NBA quality parameter as per student’s need is one of the important needs that will help engineering institution to focus on a certain parameter to get a good quality certificate and also attract a number of meritorious students.

scholarly journals Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 516 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Ángel Calín-Sánchez ◽  
Jesús Clemente-Villalba ◽  
Francisca Hernández ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Pomegranate Juice ◽  
High Brightness ◽  
Red Color ◽  
Pomegranate Fruit ◽  
Derivative Products ◽  
Natural Way

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “Mollar de Elche”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, a*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “Mollar de Elche” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.

scholarly journals STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS

2019 ◽  
Vol 4 ◽  
pp. 9-18
Author(s):  
Yulia Bondarenko ◽  
Larysa Mykhonik ◽  
Olena Bilyk ◽  
Oksana Kochubei-Lytvynenko ◽  
Galina Andronovich ◽  
...  
Keyword(s):  
Unsaturated Fatty Acids ◽  
High Water ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Human Organism ◽  
Bakery Products ◽  
Normative Documents ◽  
Flax Seeds ◽  
Buckwheat Flour

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.

scholarly journals Effects of Chemical Fertilizer, Fym and Bio-Inoculants On Nutrient Content, Uptake and Quality of Wheat (Triticum Aestivum L.)

2021 ◽  
Vol 50 (4) ◽  
pp. 1109-1117
Author(s):  
Hanuman Prasad Parewa ◽  
J Yadav ◽  
VS Meena ◽  
A Rakshit
Keyword(s):  
Farmyard Manure ◽  
Nutrient Content ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Chemical Fertilizer ◽  
Total N ◽  
Combined Use ◽  
Control Application

Effects of different levels of chemical fertilizer, farmyard manure (FYM) and bio-inoculants on nutrient content, uptake and quality parameter of wheat were studied. Results indicated that increasing levels of chemical fertilizer, FYM and bio-inoculants significantly enhanced nutrient content and uptake by wheat, while quality parameters of wheat showed significant results with bio-inoculants application. Maximum N, P and K content and their uptake in grain (80.3, 11.07 and 25.29%, respectively) and straw (32.18, 7.14 and 95.92%, respectively) were noticed with 100% NPK over control. Application of FYM @ 10 t/ha significantly increased nutrient content (NPK) in grain and straw and their uptake over the control. The total N, P and K uptake by wheat were found to be maximum 80.97, 12.68 and 86.10 kg/ha, respectively with the application of FYM over control. Combined use of fertilizer levels and FYM, and combined use of fertilizer levels and bio-inoculants significantly increased the nutrient uptake by wheat. Bangladesh J. Bot. 50(4): 1109-1117, 2021 (December)

scholarly journals KLASIFIKASI KUALITAS PERMUKIMAN MENGGUNAKAN CITRA QUICKBIRD DI KECAMATAN MANDIANGIN KOTO SELAYAN KOTA BUKITTINGGI

2018 ◽  
Vol 7 (1) ◽  
pp. 109
Author(s):  
Sri Bening Pratiwi ◽  
Triyatno Triyatno ◽  
Fitriana Syahar
Keyword(s):  
Confusion Matrix ◽  
Research Result ◽  
Quality Parameters ◽  
Quality Parameter ◽  
The Road ◽  
Result Show ◽  
Medium Quality ◽  
Road Width ◽  
The Village

ABSTRACT The purpose of this research are (1) describe the quality parameters of settlement, (2) analyze the distribution of quality of settlements, (3) test the accuracy of interpretation Quickbird. Methods used for the quality of settlements is scoring and overlay. Accuracy of interpretation used confusion matrix method. Based on research result show that (1) the quality parameter of the settlements is the density of the settlements has a medium quality of 120 Ha, the pattern of the building layout has a bad quality of 182 Ha, tree protective settlement has a bad quality of 233 Ha, the road width has bad quality the extent of 207 Ha, the condition of residential road has good quality which is 204 Ha, and the residential location variable has medium quality which is 91 Ha. (2) the distribution of settlement quality in the subdistric Mandiangin Koto Selayan for the medium quality of settlements are having an area of 125 Ha, the quality of bad settlements has an area of 118 Ha. The medium quality of the settlements is the most in the village Kubu Gulai Bancah while the bad quality is the most in the village Campago Guguak Bulek. (3) test image accuracy using confution matrix produce accuracy of image that is 94,73%.

scholarly journals Radiographic quality of root canal fillings performed in a postgraduate program in endodontics

2010 ◽  
Vol 21 (4) ◽  
pp. 315-321 ◽  
Author(s):  
Suelleng Maria Cunha Santos ◽  
Janir Alves Soares ◽  
Carlos Augusto Santos César ◽  
Manoel Brito-Júnior ◽  
Allyson Nogueira Moreira ◽  
...  
Keyword(s):  
Root Canal ◽  
Critical Parameter ◽  
Quality Parameters ◽  
Postgraduate Students ◽  
Root Canals ◽  
Mandibular Molars ◽  
Maxillary Molars ◽  
Standard Quality ◽  
Maxillary Premolars

The aim of this study was to evaluate the standard quality of 1,347 root fillings performed by postgraduate students in Endodontics according to 3 radiographic quality parameters. The analyzed quality parameters included apical extension (AE), taper (TA) and homogeneity (HO), which received scores S2 (ideal standard), S1 (slight deviation) or S0 (accentuated deviation). A perfect filling (PF) received S2 for all parameters. In the absence of one or two S2 score, the fillings were deemed as satisfactory (SF) or deficient (DF), respectively. The results showed 51.7%, 41.5% and 6.8% of PF, SF, and DF, respectively. AE, TA, and HO presented equivalent quality parameters in root-filled canals of mandibular incisors and mandibular premolars (p>0.05). Conversely, in maxillary incisors, canines and distal root of mandibular molars, significant differences (p<0.05) were found between 2 parameters. Besides, there were significant differences (p<0.05) among the measured parameters in root-filled canals of maxillary premolars, all root canals of the maxillary molars and mesial root of the mandibular molars. AE showed the lowest frequency of S2 score for all groups. In conclusion the prevalence of perfect, satisfactory and deficient fillings varied significantly according to the root canal group. The quality parameters categorized fillings in 3 complexity degrees. AE was the most critical parameter of quality in root canal fillings.

scholarly journals COMPARING THE QUALITY OF ROUND BALERS WORK

2018 ◽  
Author(s):  
Petr NOVÁK ◽  
Jiří MAŠEK ◽  
Miroslav BULVA ◽  
Lukáš BENEŠ
Keyword(s):  
Dry Matter ◽  
Statistical Significance ◽  
Input Power ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Matter Content ◽  
Microwave Drying ◽  
Dry Matter Content ◽  
Important Quality

Forage harvest belongs to the principal works in contemporary agriculture. Increasingly popular technology is the making round bales. The basic advantage of round balers is application versatility. Harvest method is useful for making hay, straw and haylage, Quality of the bale is dependent on the level of work equipment and operator. This paper is focused on comparing the round baler with variable bale chamber. Round baler Vicon RV 1601 OC14 was compared with round baller Welger RP 435 Master. Both models were equipped with variable chamber. The variable chamber was formed by the endless belts. The evaluation was conducted from quality of work perspective and efficiency. The most important quality parameter was the density of bales. Quality parameters of bales were determined by measuring and weighing. Straw bales and haylage bales were used for studies. Qualitative indicators were converted into dry matter content. Microwave drying according to Swedish University of Agricultural Sciences was used to determine the dry matter. Baler Welger reached better qualitative parameters of work. It was also demonstrated by statistical evaluation using Tukey test. It has clearly demonstrated that round baller Welger achieves significantly greater pressing than round baller Vicon. Greater difference was measured at baling straw. Difference was below the threshold of statistical significance during haylage baling. This difference shows favour of the round baller Welger. On the other hand baler Vicon requires lower input power.

scholarly journals The Growth, Production, and Quality of Shallot at Inland Quartz Sands (Quarzipsamments) in the off Season

2019 ◽  
Vol 4 (3) ◽  
pp. 110
Author(s):  
Anang Firmansyah ◽  
Andy Bhermana
Keyword(s):  
Block Design ◽  
Growth Parameter ◽  
Soil Bulk Density ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Randomized Block Design ◽  
Quartz Sands ◽  
Growth Production ◽  
Number Of Leaves

The development of shallot cultivation at back quartz sand during rainy or off season  can be considered as new innovation. The objectives of this study is to obtain shallot varieties that are adaptive in terms of the growth, production, and quality parameters. The research was conducted during off season in Palangkaraya. The experimental design used in this research is randomized block design (RBD) 4x3 with 4 treatments of varieties (Maja Cipanas, Tajuk, Bauji and Bima Brebes), and 3 replication for each treatment. The results showed that soil bulk density increased with the deepening of the soil, however soil water content decreased. Based on growth parameter, Tajuk showed the best results and significantly different comparing to Bima Brebes, with plant height consecutively 46.88 cm and 39.52 cm, number of leaves 70.7 and 35.27  and number of shoot 13.43 and 6.60. For production parameter, the weight of varieties of Maja Cipanas, Bauji dan Bima Brebes is 10 grams more than Tajuk with weight is 6,97 grams only. The produstion of Tajuk is low and not significantly different from Bima Brebes, with production is respectively 15.28 ton/ha and 13.31 ton/ha, while the varieties of Bauji showed the highest dry production of 22.4 ton/ha although it is not significantly different with Maja Cipanas that can produce 18.49 ton/ha. For quality parameter,  the varieties of Bima Brebes showed the optimum results in terms of parameter of hardness of tubers and total dissolved solids (TDS) with the value of 4.9 kg /cm2 and 16,42 % respectively.

scholarly journals SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING

2017 ◽  
Vol 5 ◽  
pp. 33-38
Author(s):  
Yana Barysheva ◽  
Oleg Glushkov ◽  
Tatiana Manoli ◽  
Tatiana Nikitchina ◽  
Anatoliy Bezusov
Keyword(s):  
Silver Carp ◽  
Statistical Processing ◽  
Quality Parameters ◽  
Quality Parameter ◽  
Prolonged Storage ◽  
Point System ◽  
Technological Parameters ◽  
New Type ◽  
Organoleptic Parameters

Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method. The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term.

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