Deep learning for historical books: classification of printing technology for digitized images

Printing technology has evolved through the past centuries due to technological progress. Within Digital Humanities, images are playing a more prominent role in research. For mass analysis of digitized historical images, bias can be introduced in various ways. One of them is the printing technology originally used. The classification of images to their printing technology e.g. woodcut, copper engraving, or lithography requires highly skilled experts. We have developed a deep learning classification system that achieves very good results. This paper explains the challenges of digitized collections for this task. To overcome them and to achieve good performance, shallow networks and appropriate sampling strategies needed to be combined. We also show how class activation maps (CAM) can be used to analyze the results.

An ultrasound-assisted solvent and catalyst-free synthesis of structurally diverse pyrazole centered 1,5-disubstituted tetrazoles via one-pot four-component reaction

1,5-Disubstituted tetrazoles are vital drug-like scaffold usually encountered as valuable bioisosteres of cis-amide bond. In this article, we reported synthesis of some novel medicinally relevant pyrazole centered 1,5-disubstituted tetrazoles using ultrasound irradiation via a one-pot 4-C reaction from various pyrazole originated aldehyde, amine, isocyanide, and sodium azide. All the synthesized derivatives were characterized by IR, 1H NMR, 13C NMR, spectroscopic techniques, and mass analysis. This ultrasound-assisted green protocol has several advantages like mild reaction condition, high yield, catalyst and solvent-free reaction protocol, 15 minutes reaction time and easy workup.

Design, Synthesis, Drug-Likeness And In Silico Prediction of Polycyclic Aromatic Schiff Base Tethered Organosilatranes

The present article includes the generation of aromatic Schiff base tethered organosilatranes via two step synthetic pathways starting from anthracene-10-carbaldehyde and 1H-indole-3-carbaldehyde. The synthesis was achieved by employing condensation reaction followed by transesterification methodology. The prepared organosilatranes containing aromatic schiff based ligands were structurally authenticated using spectroscopic techniques such as FT-IR, NMR and mass analysis. The prepared compounds were also scrutinized for in silico physiochemical properties via Molininspiration and ADMET software and the results revealed their good biological potential for drug discovery.

QUALITY ASSESSMENT OF MARMALADE JELLY WITH DIFFERENT COMPOSITION OF CARBOHYDRATES

Расширение ассортимента изделий пониженной сахароемкости, калорийности, себестоимости и повышенной пищевой ценности является приоритетным и актуальным направлением. Основным компонентом в традиционных рецептурах мармелада является сахар, употребление которого в значительных количествах ведет к развитию различных заболеваний. Патока крахмальная является универсальным сахаросодержащим продуктом, который по сравнению с сахаром имеет ряд конкурентных преимуществ, повышающих эффективность производственного процесса. Выбирая тот или иной вид патоки, можно заранее прогнозировать свойства и качество готового продукта. Высокоосахаренная патока обладает наибольшей сладостью и наименьшей энергетической ценностью, низкоосахаренная – содержит наибольшее количество декстринов и имеет повышенную калорийность. При получении мармеладных масс на патоке различных видов процесс уваривания необходимо проводить на 1–3 мин дольше. Конечное содержание редуцирующих веществ – глюкозы и мальтозы в уваренных мармеладных массах на патоке больше, чем в контрольном образце на сахаре, что обусловлено изначально большим их содержанием в рецептурной смеси до уваривания. Наибольшую вязкость имеет образец на низкоосахаренной патоке, что объясняется высоким содержанием в ней полисахаридов, которые придают массе высокие вязкостные свойства. Анализ цветности показал, что наибольшую насыщенность окраски имел образец мармелада на основе карамельной патоки. Опытные образцы полученных мармеладных масс имеют прочность больше допустимого значения и обладают удовлетворительной студнеобразующей способностью. Разработанные образцы мармелада из-за большего – в 1,5–3 раза содержания полисахаридов и меньшего легкоусвояемых углеводов можно отнести к продуктам пониженной сахароемкости и диетической направленности. Новая продукция конкурентоспособна по качественным и экономическим характеристикам. Expansion of the assortment of products of reduced sugar content, calorie content, cost price, increased nutritional value is a priority and an urgent trend. The main recipe ingredient in the traditional formulations of marmalade is sugar, the use of which in significant amounts leads to the development of various diseases. The starch kernel is a universal sugar-containing product, which, in comparison with sugar, has a number of competitive advantages that increase the efficiency of the production process. Choosing this or that kind of treacle, you can predict the properties and quality of the finished product in advance. The highest sweetness and the lowest energy value are highly sugared molasses, low-sugar content contains the greatest amount of dextrins and has an increased caloric content. When obtaining marmalade mass on molasses of various species, the process of boiling should be carried out longer for 1–3 min. The final content of reducing substances (glucose and maltose) in the fried marmalade masses on molasses is higher than in the control sample on sugar, which is due to the initially large content in the formula before boiling. The sample has the highest viscosity on low-saccharified molasses, which is explained by the high content of polysaccharides in it, which impart high viscous properties to the mass. Analysis of color samples showed that the highest intensity of color and saturation had a sample of marmalade based on caramel molasses. The experimental samples of the marmalade mass obtained have a strength greater than the allowable value and have a satisfactory gel-forming ability. The developed samples of marmalade because of the greater content of polysaccharides – 1,5–3 times and less easily digestible carbohydrates, can be attributed to products of reduced sugar content and dietary orientation. The new products are competitive both in terms of quality characteristics and economic efficiency.

Immunofluorescent Staining of Mouse Pancreas for Islet Cell Mass Analysis v1

This SOP defines the assay method used by the Vanderbilt Diabetes Center Islet and Pancreas Analysis (IPA) Core for quantitative determination of the islet cell composition and islet cell mass of mouse pancreas by immunofluorescent staining.

Decomposition of asbestos materials using fluoride wastes

Asbestos is one of the materials causing ecological stress. Due to its health harmfulness, an effective, ecological, and economic decomposition is highly desirable. One of the decomposition possibilities is a chemical decomposition, which could compete with commonly used thermal decomposition. The chemical decomposition can be accomplished both with the use of pure chemicals and waste chemicals from production technologies. This work deals with the use of technological wastes containing hydrofluoric acid or fluorides. Fluorides release hydrofluoric acid in the acid medium, which acts as the main decomposition medium. The source of fluorides was waste from the glass and metallic material industry. The efficiency of degradation processes was studied by mass analysis. Materials and decomposition products were characterized by X-ray powder diffraction.

Chemical Datasets, Antioxidant, Free Radicals Scavenger activities estimate in Aqueous Garlic (Allium sativum) extract

Garlic is one of many medicinal plants that used over thousands of years due to its organosulfur compounds. Materials and methods: commercial garlic was used for the extraction, phytochemicals detections and Gas Chromatography-Mass (GC- Mass) analysis utilized to determine the main compounds in the aqueous extract. Antioxidant activity was evaluated in the garlic extract using total antioxidant capacity (TAC) and DPPH for detecting the concentration that takes half of the free radicals. The phytochemical tests revealed several compounds in the extract, included alkaloid, glycosides, tannins, and flavonoid and phenol while saponin compound was not detected. GC-Mass spotted 15 different compounds included allyl trisulfide with the concentration (1.89%) followed by ascorbic acid 2, 6-dihexadecanoate (22.24%), 9, 12-Octadecadienoic acid (Z, Z) (11.44), and 6-Octadecenoic acid, (Z) (40, 28). Total Antioxidant Activity of garlic aqueous extract reached 60 mg/ml compared to that of ascorbic acid. IC50 examination observed that the aqueous extract of garlic had 308.57µg/ml value.