Journal articles: 'Decimal values'

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Hartgerink, Chris H. J. "Reanalyzing Head et al. (2015): investigating the robustness of widespread p-hacking." PeerJ 5 (March 2, 2017): e3068. http://dx.doi.org/10.7717/peerj.3068.

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Head et al. (2015) provided a large collection of p-values that, from their perspective, indicates widespread statistical significance seeking (i.e., p-hacking). This paper inspects this result for robustness. Theoretically, the p-value distribution should be a smooth, decreasing function, but the distribution of reported p-values shows systematically more reported p-values for .01, .02, .03, .04, and .05 than p-values reported to three decimal places, due to apparent tendencies to round p-values to two decimal places. Head et al. (2015) correctly argue that an aggregate p-value distribution could show a bump below .05 when left-skew p-hacking occurs frequently. Moreover, the elimination of p = .045 and p = .05, as done in the original paper, is debatable. Given that eliminating p = .045 is a result of the need for symmetric bins and systematically more p-values are reported to two decimal places than to three decimal places, I did not exclude p = .045 and p = .05. I conducted Fisher’s method .04 < p < .05 and reanalyzed the data by adjusting the bin selection to .03875 < p ≤ .04 versus .04875 < p ≤ .05. Results of the reanalysis indicate that no evidence for left-skew p-hacking remains when we look at the entire range between .04 < p < .05 or when we inspect the second-decimal. Taking into account reporting tendencies when selecting the bins to compare is especially important because this dataset does not allow for the recalculation of the p-values. Moreover, inspecting the bins that include two-decimal reported p-values potentially increases sensitivity if strategic rounding down of p-values as a form of p-hacking is widespread. Given the far-reaching implications of supposed widespread p-hacking throughout the sciences Head et al. (2015), it is important that these findings are robust to data analysis choices if the conclusion is to be considered unequivocal. Although no evidence of widespread left-skew p-hacking is found in this reanalysis, this does not mean that there is no p-hacking at all. These results nuance the conclusion by Head et al. (2015), indicating that the results are not robust and that the evidence for widespread left-skew p-hacking is ambiguous at best.

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Thompson, Charles S., and Vicki Walker. "Connecting Decimals and Other Mathematical Content." Teaching Children Mathematics 2, no. 8 (April 1996): 496–501. http://dx.doi.org/10.5951/tcm.2.8.0496.

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Experiences with many children in the middle grades indicate that they have poor decimal concepts and lack fundamental skills in working with decimal values. For example, when asked to identify which of 0.36 or 0.339 is greater, children frequently choose 0.339 because 339 is greater than 36.

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Fassbender, Catherine, Sebastien Houde, Shayla Silver-Balbus, Kacey Ballard, Bokyung Kim, Kyle J. Rutledge, J. Faye Dixon, Ana-Maria Iosif, Julie B. Schweitzer, and Samuel M. McClure. "The Decimal Effect: Behavioral and Neural Bases for a Novel Influence on Intertemporal Choice in Healthy Individuals and in ADHD." Journal of Cognitive Neuroscience 26, no. 11 (November 2014): 2455–68. http://dx.doi.org/10.1162/jocn_a_00642.

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We identify a novel contextual variable that alters the evaluation of delayed rewards in healthy participants and those diagnosed with attention deficit/hyperactivity disorder (ADHD). When intertemporal choices are constructed of monetary outcomes with rounded values (e.g., $25.00), discount rates are greater than when the rewards have nonzero decimal values (e.g., $25.12). This finding is well explained within a dual system framework for temporal discounting in which preferences are constructed from separate affective and deliberative processes. Specifically, we find that round dollar values produce greater positive affect than do nonzero decimal values. This suggests that relative involvement of affective processes may underlie our observed difference in intertemporal preferences. Furthermore, we demonstrate that intertemporal choices with rounded values recruit greater brain responses in the nucleus accumbens to a degree that correlates with the size of the behavioral effect across participants. Our demonstration that a simple contextual manipulation can alter self-control in ADHD has implications for treatment of individuals with disorders of impulsivity. Overall, the decimal effect highlights mechanisms by which the properties of a reward bias perceived value and consequent preferences.

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Rahmawati, Helmi. "Computer Assisted Learning Media and Decimal Board: How it Impact on Elementary Students’ Concept Mastery?" Prisma Sains : Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram 9, no. 1 (June 30, 2021): 88. http://dx.doi.org/10.33394/j-ps.v9i1.3963.

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The lack of students' mastery of decimal fractions has become a current issue among researchers. The comparisin of decimal fraction values was still an obstacle for students. The use of learning media in this study is the Computer Assisted Learning Media and Decimal Board can be a solution to these problems. This study aimed to describe the increase of elementary students’ concept mastery on decimal fractions subject matter. Descriptive-quantitative method with pre-test and post-test was carried out to achieve the research objectives. The subjects in this study were the 4th grade students (22 students) in the East Lombok area. The students' concept mastery was measured using a multiple-choice test instrument of 10 items. The research data were analyzed descriptively and statistically using paired sample t-test. The results showed that students' concept mastery increased after learning (pre-test: 54.5%; post-test: 77.27%). The results of statistical tests using the paired sample t-test also showed that students' concept mastery had increased significantly after learning (p < 0.05). Based on the results of the study, it can be concluded that learning using Computer Assisted Learning Media and Decimal Boards can improve elementary school students' concept mastery on decimal fractions subject matter.

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Boes, T., K. H. Jöckel, and M. Neuhäuser. "Pseudo-precision in Gene Expression Values Can Reduce Efficiency." Methods of Information in Medicine 46, no. 05 (2007): 538–41. http://dx.doi.org/10.1160/me0397.

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Summary Objectives: When estimating the expression of genes based on the scanned images from microarrays various algorithms are applied in a so-called low-level analysis which can calculate expression values with an arbitrary number of digits beyond the decimal point. However, too many digits (decimal places) are usually not justified because they do not represent the precision of the measured expression. Thus, there is pseudo-precision and, as a result, there are no tied values. Methods: We suggest avoiding, or omitting, the pseudo-precision: ties can remain, or be created by rounding the computed expression values. Then, average ranks can be used in order to apply nonparametric tests when ties occur. We use two actual data sets and the Wilcoxon rank sum test. Results: We demonstrate that rounding gives a more efficient test, i.e. the average p-value is decreased and the number of p-values smaller than 0.05 is increased. Conclusions: The random noise of pseudo-precision can reduce the efficiency of statistical tests applied to detect differentially expressed genes. This result is, obviously, relevant in many other areas of our digitalized world.

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Saravanakumar, N., K. Sakthi Sudhan, K. N. Vijeyakumar, and S. Saranya. "Design and Implementation of Reduced Power Energy Efficient Binary Coded Decimal Adder." International Journal of Reconfigurable and Embedded Systems (IJRES) 8, no. 3 (November 1, 2019): 185. http://dx.doi.org/10.11591/ijres.v8.i3.pp185-193.

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<p>This paper presents a novel architecture for low power energy binary represented decimal addition. The proposed BCD adder uses Binary to Excess Six Converter (BESC) block for constant correction to adjusts binary outputs exceeding 9 to correct decimal values and exploits the inherent advantage of reduced delay and switching, due to elimination of long carry propagation in second stage addition as in conventional design and switching OFF of the BESC block for decimal outputs less than 9. The proposed BESC-BCD adder has been designed using VHDL code and synthesized using Altera Quartus II. Experimental results demonstrates that the proposed decimal adder can lead to significant power savings and delay reduction compared to existing BCD adders which is realised in better power-delay product(PDP) performance. For example the PDP saving of the proposed BESC-BCD adder for a 1 digit and 2 digit addition implementations are 11.6% and 16.05% respectively, compared to the best of the designs used for comparison.</p>

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Mataftsi, Asimina, Dimitrios Koutsimpogeorgos, Periklis Brazitikos, Nikolaos Ziakas, and Anna-Bettina Haidich. "Is conversion of decimal visual acuity measurements to logMAR values reliable?" Graefe's Archive for Clinical and Experimental Ophthalmology 257, no. 7 (May 8, 2019): 1513–17. http://dx.doi.org/10.1007/s00417-019-04344-9.

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Filaseta, Michael. "A CLASS OF IRREDUCIBLE POLYNOMIALS ASSOCIATED WITH PRIME DIVISORS OF VALUES OF CYCLOTOMIC POLYNOMIALS." Mathematika 65, no. 4 (2019): 1033–37. http://dx.doi.org/10.1112/s0025579319000305.

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We prove that for every sufficiently large integer $n$, the polynomial $1+x+x^{2}/11+x^{3}/111+\cdots +x^{n}/111\ldots 1$ is irreducible over the rationals, where the coefficient of $x^{k}$ for $1\leqslant k\leqslant n$ is the reciprocal of the decimal number consisting of $k$ digits which are each $1$. Similar results following from the same techniques are discussed.

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Beloozerov, V. N., and A. V. Shapkin. "Indices formal grammar of the Universal Decimal Classification." Bibliosphere, no. 4 (December 30, 2018): 106–10. http://dx.doi.org/10.20913/1815-3186-2018-4-106-110.

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The article proposes an algorithm for decoding and representation in natural language of the Universal Decimal Classifycation (UDC) complex class numbers. The algorithm is based on the formal definition of correct class numbers using a generative grammar, which sets the list of structures starting with simple table codes of UDC classes. Then separate integers, auxiliary and independent class numbers are sequentially attached to the codes with special symbols of relations of classes, which compose the complex class number. The algorithm expresses the values of the analyzed complex indices by descriptions (names and notes) of the table classes included in the structure of the analyzed string. The class descriptions are accompanied with the logical connectors based on the functions of the auxiliary characters. They provide the idea on connection of concepts denoted in the class number. The algorithm action is described evidently for the analysis of combined index 539.4.019: [535-15+537.8.029.6]. The proposed algorithm is applicable both to visualize the meaning of complex class numbers, and to ensure the completeness and accuracy of the documents retrieval by the UDC classes.

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Zlatopolski, D. M. "Method for extracting square and cube roots in the binary number system." Informatics in school 1, no. 1 (March 18, 2021): 42–45. http://dx.doi.org/10.32517/2221-1993-2021-20-1-42-45.

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The article describes in detail the methods of extracting square and cube roots in the binary number system. The method for extracting the square root of a binary number is similar to the corresponding method for decimal numbers, which is called the "column method". As for decimal numbers, when choosing the next digit of the root, twice the current value of the root, represented in the binary system, is used. When extracting the cube root (also "column"), there are two differences from the decimal system. The first is that instead of 300 (the product of 3 and 100), the binary number 1100 is used (that is, the product of the binary equivalents of the numbers 3 and 4). The second difference is that instead of the number 30 (the product of 3 and 10), the binary number 110 is used (that is, the product of binary analogs numbers 3 and 2). To facilitate the selection of the next root digit (0 or 1), a number of standard values have been calculated, depending on the current root value. Assignments for independent work of students are offered.

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Deswilan, Sixtinah, Aldo Novaznursyah Costrada, and Harmadi Harmadi. "Prototype of Rainfall Intensity Measurement Using CCD TSL1401CL Linear Sensor Array." JURNAL ILMU FISIKA | UNIVERSITAS ANDALAS 13, no. 1 (February 28, 2021): 18–25. http://dx.doi.org/10.25077/jif.13.1.18-25.2021.

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A prototype measurement of rainfall intensity was developed using a CCD TSL1401CL linear sensor array. The prototype consists of a He-Ne laser that functions as a light source, which later is focused by the beam expander and conditioned by a convex lens. Each pixel will receive the same voltage depending on the light intensity so that it produces a decimal value of ADC. This ADC decimal value determines rainfall intensity based on the diameter and velocity of the raindrops. The diameter variations used ranges from 1 mm to 10 mm, while for variations in the height of rainfall are 50 cm, 100 cm, and 150 cm. The test results proved that the greater the decimal value of the ADC is, the smaller the diameter of the raindrops detected will be, and vice versa. The values of the diameter and velocity of were used to obtain the value of rainfall intensity. The percentage value of error measuring rainfall intensity is 3.11% when compared to the rain gauge module is still considered rather accurate. However, direct testing is still needed when rain falls with various types and intensities.

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Chawla, Jaspreet, Anil Kr Ahlawat, and Jyoti Gautam. "Resolving Interoperability Issues of Precision and Array with Null Value of Web Services Using WSIG-JADE Framework." Modelling and Simulation in Engineering 2020 (October 6, 2020): 1–13. http://dx.doi.org/10.1155/2020/8862249.

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Web services and agent technology play a significant role while resolving the issues related to platform interoperability. Web service interoperability organization (WS-I) provided the guidelines to remove the interoperability issues using basic profile 1.1/1.2 product. However, issues are still arising while transferring the precision values and an array with null values between different platforms like JAVA and .NET. As in a precision issue, JAVA supports data precision up to the 6th value and .NET up to the 5th value after the decimal and after increasing their limits, the whole number gets rounded off. In array with a null value issue, JAVA treats null as a value but .NET treats null as an empty string. To remove these issues, we use the WSIG-JADE framework that helps to build and demonstrate a multiagent system that does the mapping and conversions between agents and web services. It limits the number of digits to the 5th place after the decimal thereby increasing the precision in data sets, whereas it treats null as an empty string so that string length remains the same for both the platforms thereby helping in the correct count of data elements.

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Pant, Triloki. "The Role of Significant Digits of Fractal Dimension for the Measurement of Texture in SAR Images." International Journal of Computer Vision and Image Processing 11, no. 1 (January 2021): 80–96. http://dx.doi.org/10.4018/ijcvip.2021010105.

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The present work deals with fractal-based texture measurement of synthetic aperture radar (SAR) images. Various land classes have been identified by classifying SAR images, and the fractal dimension is estimated for differentiating the classes. Three types of SAR images, viz., synthetic images, simulated SAR images, and satellite SAR images, have been used in the study. An issue with fractal dimension-based measurement is how many digits after decimal point should be considered for estimating fractal dimension? Since fractal dimension is calculated as a ratio, the major challenge is the decidability of significant digits for land classes. The issue has been overcome by discussing the feasibility of fractal dimension for the land classes defined by USGS and the calculated ratio for 200×200 values. As an achievement of the work, it is concluded that two digits of the decimal are sufficient to represent the fractal dimension of land classes.

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SANTILLANA FARAKOS, SOFIA M., DONALD W. SCHAFFNER, and JOSEPH F. FRANK. "Predicting Survival of Salmonella in Low–Water Activity Foods: An Analysis of Literature Data." Journal of Food Protection 77, no. 9 (September 1, 2014): 1448–61. http://dx.doi.org/10.4315/0362-028x.jfp-14-013.

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Factors such as temperature, water activity (aw), substrate, culture media, serotype, and strain influence the survival of Salmonella in low-aw foods. Predictive models for Salmonella survival in low-aw foods at temperatures ranging from 21 to 80°C and water activities below 0.6 were previously developed. Literature data on survival of Salmonella in low-aw foods were analyzed in the present study to validate these predictive models and to determine global influencing factors. The results showed the Weibull model provided suitable fits to the data in 75% of the curves as compared with the log-linear model. The secondary models predicting the time required for log-decimal reduction (log δ) and shape factor (log β) values were useful in predicting the survival of Salmonella in low-aw foods. Statistical analysis indicated overall fail-safe secondary models, with 88% of the residuals in the acceptable and safe zones (<0.5 log CFU) and a 59% correlation coefficient (R2 = 0.35). A high variability in log δ-values and log β-values was observed, emphasizing the importance of experimental design. Factors of significant influence on the times required for first log-decimal reduction included temperature, aw, product, and serotype. Log β-values were significantly influenced by serotype, the type of inoculum (wet or dry), and whether the recovery media was selective or not. The results of this analysis provide a general overview of survival kinetics of Salmonella in low-aw foods and its influencing factors.

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SCHUMAN, JAMES D., BRIAN W. SHELDON, and PEGGY M. FOEGEDING. "Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg†." Journal of Food Protection 60, no. 3 (March 1, 1997): 231–36. http://dx.doi.org/10.4315/0362-028x-60.3.231.

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Aeromonas hydrophila (AH) is a psychrotrophic spoilage bacterium and potential pathogen which has been isolated from a variety of refrigerated foods of animal origin, including raw milk, red meat, poultry, and commercially broken raw liquid whole egg (LWE). Decimal reduction times (D values) of 4 strains of AH (1 egg isolate, 2 egg processing plant isolates, 1 ATCC type strain) were determined in LWE using an immersed sealed capillary tube (ISCT) procedure. Initial populations (7.0 to 8.3 log CFU/tube in 0.05 ml LWE) were heated at 48, 51, 54, 57, and 60°C, and survivors were plated onto starch ampicillin agar (48 h at 28°C). D values ranged from 3.62 to 9.43 min (at 48°C) to 0.026 to 0.040 min (at 60°C). Both processing plant isolates were more heat resistant than the ATCC strain. Decimal reduction time curves (r2 ≤ 0.98) yielded ZD values of 5.02 to 5.59°C, similar to those for other non-spore-forming bacteria. D values of the most heat resistant AH strain were also determined in LWE at 48, 51, and 54°C using a conventional capped test tube procedure (10 ml/tube). Cells heated in test tubes yielded nonlinear (tailing) survivor curves and larger (P ≤ 0.05) apparent D values at each temperature than those obtained using the ISCT method. This study provides the first thermal resistance data for AH in LWE and the first evidence that straight-line semilogarithmic thermal inactivation kinetics may be demonstrated for Aeromonas using the ISCT procedure.

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Brigham, Christopher R. "Impairment Tutorial: The Combined Values Chart." Guides Newsletter 3, no. 6 (December 1, 1998): 7. http://dx.doi.org/10.1001/amaguidesnewsletters.1998.novdec03.

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Abstract Impairment values are more often combined than added, and the Combined Values Chart in the AMA Guides to the Evaluation of Permanent Impairment can be used to calculate the combined value of two numbers. The values are derived from the formula A + B(1 – A) = the combined value of A and B, where A and B are the decimal equivalents of the impairment ratings. This mathematically prevents an estimate of impairment greater than 100%. With smaller numbers, the combined value may equal the arithmetic sum of the 2 numbers. Impairments of different organ systems are converted to whole person impairment ratings before combining. In most lower extremity impairment cases only one evaluation method is used, but certain circumstances justify combining impairments. Examples in the lower extremity include diagnosis-based estimates with short leg, degenerative joint disease (in the case of fractures in and about joints), and neurologic loss. Combining vs adding can be confusing, but one can nearly always combine, with the following exceptions for the musculoskeletal system: range of motion (ROM) deficits within an upper extremity; ROM deficits of the thumb; total hand impairment; rating hip or knee replacement results; and ROM deficits of the spine at a specific level.

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PENNA, THEREZA CHRISTINA VESSONI, and DANTE AUGUSTO MORAES. "The Influence of Nisin on the Thermal Resistance of Bacillus cereus." Journal of Food Protection 65, no. 2 (February 1, 2002): 415–18. http://dx.doi.org/10.4315/0362-028x-65.2.415.

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Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120°C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 μg/ml) were evaluated. The mean D-values at 97.8°C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1.99, and 1.34 min, respectively. From 80 to 100°C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110°C was ~0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32°C (phosphate buffer) to 10.37°C (milk control).

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Mardare, Ileana, and Eugenia Claudia Bratu. "Measuring Stress – Methods and Tools." Acta Medica Transilvanica 25, no. 1 (March 1, 2020): 5–7. http://dx.doi.org/10.2478/amtsb-2020-0002.

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AbstractTo validate PSS-14 Romanian version and identify reliable and simple tools which can be used for measuring stress level in current practice. Materials and methods: PSS-14 Romanian version, a five-level qualitative scale and a decimal scale were applied to 928 Romanian subjects, selected through the “snowball method”, for measuring perceived stress level. Intraclass correlations and Alpha Cronbach coefficient were used for assessing internal consistency of PSS-14 and Spearman coefficient for testing correlations.Results: Cronbach’s Alpha values for PSS-14 items were ≥0.700 (0.746 and 0.878 for standardized coefficient), showing internal consistency. Spearman correlation (0.375, p<0.05) revealed positive, medium and significant correlations between simple scales scores and PSS-14 scores.Conclusions: PSS-14 RO is an adequate tool for measuring the perceived stress level in Romanian patients. When appropriate, a simple Likert qualitative scale or a decimal self-assessment scale can quickly provide to health professionals results with indicative value.

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Costa, Lílian Moreira, Osvaldo Resende, Daniel Emanoel Cabral de Oliveira, José Mauro Guimarães Carvalho, Sarah Gabrielle Sousa Bueno, and Wellytton Darci Quequeto. "Drying kinetics of Hyola 430 hybrid canola (Brassica napus L.) seeds." OCTOBER 2020, no. 14(10):2020 (October 20, 2020): 1623–29. http://dx.doi.org/10.21475/ajcs.20.14.10.p2400.

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This work aimed to study the drying kinetics of canola seeds, fit mathematical models and obtain the effective diffusion coefficient. Canola seeds with initial moisture content of 0.3653 (decimal, d.b.) were subjected to drying in a forced ventilation oven at temperatures of 40, 60, 80 and 100 °C and relative humidity of 37.15, 16.93, 8.35, 4.41 and 2.47%, respectively. The samples were dried on trays without perforations, containing approximately 77 g, in three replicates. A final moisture content of 0.080 ± 0.004 (decimal, d.b.) was established to determine the drying curves and fit the mathematical models. The mathematical models were selected considering the mean estimated error, chi-square, coefficient of determination, mean relative error, and Akaike (AIC) and Bayesian (BIC) information criteria. Drying time decreased with increasing temperature. Based on the best values of the statistical parameters and together with the Akaike and Bayesian information criteria, the Page model was selected to represent the drying kinetics of canola seeds. The effective diffusion coefficients showed magnitudes between 0.153x10-11 and 1.221x10-11 (m2 s-1), and their values increased with temperature increase, being described by the Arrhenius equation, with activation energy of 33.94 kJ mol-1, an important piece of information to consider when designing drying equipment

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Mazzola, Priscila Gava, Angela Faustino Jozala, Letícia Célia de Lencastre Novaes, Patricia Moriel, and Thereza Christina Vessoni Penna. "Choice of sterilizing/disinfecting agent: determination of the Decimal ReductionTime (D-Value)." Brazilian Journal of Pharmaceutical Sciences 45, no. 4 (December 2009): 701–8. http://dx.doi.org/10.1590/s1984-82502009000400013.

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Efforts to diminish the transmission of infections include programs in which disinfectants play a crucial role. Hospital surfaces and medical devices are potential sources of cross contamination, and each instrument, surface or area in a health care unit can be responsible for spread of infection. The decimal reduction time was used to study and compare the behavior of selected strains of microorganisms. The highest D-values for various bacteria were obtained for the following solutions: (i) 0.1% sodium dichloroisocyanurate (pH 7.0) - E. coli and A. calcoaceticus (D = 5.9 min); (ii) sodium hypochlorite (pH 7.0) at 0.025% for B. stearothermophilus (D = 24 min), E. coli and E. cloacae (D = 7.5 min); at 0.05% for B. stearothermophilus (D = 9.4 min) and E. coli (D = 6.1 min). The suspension studies were an indication of the disinfectant efficacy on a surface. The data in this study reflect the formulations used and may vary from product to product. The expected effectiveness from the studied formulations shows that the tested agents can be recommended for surface disinfection as stated in present guidelines and emphasize the importance and need to develop routine and novel programs to evaluate product utility.

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Janjic, Natasa, Darko Kapor, Dragan Doder, Aleksandar Petrovic, and Radoslava Doder. "A Model for Determining the Effect of the Wind Velocity on 100 M Sprinting Performance." Journal of Human Kinetics 57, no. 1 (June 22, 2017): 159–67. http://dx.doi.org/10.1515/hukin-2017-0057.

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AbstractThis paper introduces an equation for determining instantaneous and final velocity of a sprinter in a 100 m run completed with a wind resistance ranging from 0.1 to 4.5 m/s. The validity of the equation was verified using the data of three world class sprinters: Carl Lewis, Maurice Green, and Usain Bolt. For the given constant wind velocity with the values + 0.9 and + 1.1 m/s, the wind contribution to the change of sprinter velocity was the same for the maximum as well as for the final velocity. This study assessed how the effect of the wind velocity influenced the change of sprinting velocity. The analysis led to the conclusion that the official limit of safely neglecting the wind influence could be chosen as 1 m/s instead of 2 m/s, if the velocity were presented using three, instead of two decimal digits. This implies that wind velocity should be rounded off to two decimal places instead of the present practice of one decimal place. In particular, the results indicated that the influence of wind on the change of sprinting velocity in the range of up to 2 m/s and was of order of magnitude of 10-3 m/s. This proves that the IAAF Competition Rules correctly neglect the influence of the wind with regard to such velocities. However, for the wind velocity over 2 m/s, the wind influence is of order 10-2 m/s and cannot be neglected.

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Abd-El-Hafiz, Salwa K., Gamal A. Fuad, and Lina A. Sayed. "A Novel Chaos-Based Stream Cipher for Image Encryption." INTERNATIONAL JOURNAL OF COMPUTERS & TECHNOLOGY 13, no. 1 (April 6, 2014): 4110–17. http://dx.doi.org/10.24297/ijct.v13i1.2930.

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In this paper, we introduce a novel chaos-based image encryption scheme. We perform our scheme using both the binary form and decimal form of chaotic maps. We also use two chaotic maps; one generates the initial values of the other. Thus, we utilize the best two properties of chaos ergodicity and sensitivity to the initial value. We increase the security of the cipher by introducingÂ a reverse order round to resist cryptanalysis attacks.

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Schultheiss, Timothy E., Matthew David Hall, Ginamarie Farino, and Jeffrey Y. C. Wong. "Analysis of Surveillance, Epidemiology, and End Results Program (SEER) PSA coding error using primary data." Journal of Clinical Oncology 34, no. 2_suppl (January 10, 2016): 21. http://dx.doi.org/10.1200/jco.2016.34.2_suppl.21.

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21 Background: SEER did not report PSA values for the 2014 submission because of inaccurate coding. This inaccuracy was a result of a confusing data entry guideline where PSA is coded in a 3-digit field with an implied decimal between digits 2 and 3. Our study uses original registry data to assess the magnitude and implications of these coding errors. Methods: The National Oncology Data Alliance is a database of more than 150 Commission-on-Cancer compliant tumor registries that use proprietary cancer registry software sold by Elekta AB (Stockholm, Sweden) and contains the same data sent to state tumor registries and SEER. De-identified data from all newly diagnosed prostate cancer cases from 2005-2013 were extracted (n = 89,379). PSA data were acquired from both the Collaborative Staging (CS) Site Specific Factor 1 (SSF1) for prostate cancer and from de-identified text fields. SSF1 contained the error prone datum that was transferred to SEER. The PSA data contained in the text fields, which are used to record lab results, etc. verbatim, were taken to be definitive. PSA values from both SSF1 and text fields were complete in 63,051 patients. AJCC Stage was determined using the clinical T stage field and the SSF fields that code for Gleason score. We calculated the error rates and their directions for PSA stratification into three levels (0 to < 10, 10 to < 20, and ≥ 20) and for the AJCC stage. Results: The measured error rate in PSA values in SSF1 caused by erroneous decimal placement was 9.0%. The resulting error rate in PSA stratification was 7.5%, with the SSF1 PSA value giving a higher PSA category in 4.8% of cases and lower in 2.7%. The consequent error rate in AJCC staging was 2.8% overall, with the PSA error resulting in a higher stage group in 1.9% and lower in 0.9%. Conclusions: Many factors can contribute to the overall error rate in PSA values in SEER data, but we are addressing only the errors associated with the implied decimal. The consequences of this error are modest despite a 9% error rate. However, SSF1 for prostate cancer is not the only confusing SSF introduced by the CS system. The current cancer registry database design is derived from outdated technology and needs restructuring to be a more effective surveillance and research tool.

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Sung, Nackmoon, and Michael T. Collins. "Thermal Tolerance of Mycobacterium paratuberculosis." Applied and Environmental Microbiology 64, no. 3 (March 1, 1998): 999–1005. http://dx.doi.org/10.1128/aem.64.3.999-1005.1998.

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ABSTRACT D values (decimal reduction time; the time required to kill 1 log concentration of bacteria) were determined for both human and bovine strains (Dominic, Ben, BO45, and ATCC 19698) ofMycobacterium paratuberculosis in 50 mM lactate solution (pH 6.8) and in milk at four temperatures (62, 65, 68, and 71°C). Viable M. paratuberculosis organisms were quantified by a radiometric culture method (BACTEC). Thermal death curves for theM. paratuberculosis strains tested were generally linear, with R 2 of ≥0.90, but a few curves (R 2, 0.80 to 0.90) were better described by a quadratic equation. The human strains (Dominic and Ben) had similarD values in milk and in lactate solution. However,D values for the bovine strains (BO45 and ATCC 19698) were significantly different depending on the menstruum. Dvalues for low-passage clinical strains (Dominic, Ben, and BO45) were lower than those of the high-passage laboratory strain (ATCC 19698). The D value based on pooled data for clinical strains ofM. paratuberculosis in milk at 71°C (D 71°C) was 11.67 s. PooledD 62°C, D 65°C, andD 68°C of clinical M. paratuberculosis strains in milk were 228.8, 47.8, and 21.8 s, respectively. The Z value (the temperature required for the decimal reduction time to traverse 1 log cycle) of clinical strains in milk was 7.11°C. The D values of clumped and singleM. paratuberculosis cells were not significantly different. The D values of all M. paratuberculosis strains tested were considerably higher than those published forListeria, Salmonella, and Coxiellaspp. and estimated for Mycobacterium bovis, indicating thatM. paratuberculosis is more thermally tolerant. This study supports the premise that M. paratuberculosis may survive high-temperature, short-time pasteurization when the initial organism concentration is greater than 101 cells/ml.

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25

Chan, Harvey T., Kate A. Nishijima, Myles H. Taniguchi, and Edward S. Linse. "Thermal Death Kinetics of Some Common Postharvest Pathogens of Papaya." HortScience 31, no. 6 (October 1996): 998–1002. http://dx.doi.org/10.21273/hortsci.31.6.998.

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Thermal death kinetics, decimal reduction times (D-values), and rate constants, k, at 43 to 49 °C were determined for spore or cell suspensions of Colletotrichum gloeosporiodes (Penz.) Penz. & Sacc. in Penz., Guignardia psidii Ullasa & Rawl, Guignardia sp. Viala & Ravaz., and Enterobacter cloacae (Jordan) Hormaeche & Edwards. D-values for Monilinia fructicola (Wint.) Honey, Rhizopus stolonifer (Ehr.: Fr.) Vuill., and Stemphylium lycopersici (Enjoji) Yamamoto were calculated and extrapolated from published reports. We compared the relative heat resistances of the various postharvest pathogens to their expected survival during quarantine heat treatments and found that Guignardia, Rhizopus, and E. cloacae could be expected to survive quarantine heat treatments.

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26

Schliemann, Analúcia Dias. "Research into Practice: Using Money to Teach about the Decimal System." Arithmetic Teacher 36, no. 4 (December 1988): 42–43. http://dx.doi.org/10.5951/at.36.4.0042.

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Children learn much mathematics in everyday life. When they buy things, for example, they have to count their money and calculate their change. Counting money is a special type of counting. On the one hand, when children count objects, they establish a one-to-one correspondence bet ween objects and number words; only absolute value, as opposed to relative value, is involved. On the other hand, when counting money children must bear in mind both types of value; while they deal with the coins one by one (absolute value), they must also take into account the relative value of the coins. Counting money thus helps children understand the decomposition of numbers; a large amount (for example, sixty-eight) is made up of smaller amounts—tens and ones—that can be repeated (six tens and eight one). All these ideas—relative and absolute value, decomposition, and repetition of equal values—are basic both to the understanding of the decimal system and to the undertanding of important properties of arithmetic operations.

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27

Smith, Harry V. "Numerical integration — a different approach." Mathematical Gazette 90, no. 517 (March 2006): 21–24. http://dx.doi.org/10.1017/s0025557200178994.

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In common with, I suspect, many people the author does not have access to the NAG library and so, when I was asked recently to calculate the value of the integralcorrect to 10 decimal places my first reaction was to try several different calculators as well as several mathematical software packages. On doing so it was disappointing to find they either gave widely differing values such as 7.9065200767, 4.1317217452 or 0.9174196842 or an error message indicating that the method had not converged.

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28

BROWN, K. L., and A. MARTINEZ. "The Heat Resistance of Spores of Clostridium botulinum 213B Heated at 121–130°C in Acidified Mushroom Extract." Journal of Food Protection 55, no. 11 (November 1, 1992): 913–15. http://dx.doi.org/10.4315/0362-028x-55.11.913.

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Spores of Clostridium botulinum 213B were heated in mushroom extract acidified to pH 6 with citric acid or glucono-deltalactone at temperatures of 121.1, 125, and 130°C using a thermoresistometer. Decimal reduction times were similar in acidified and natural pH (6.7) mushroom extract. At 121.1, 125, and 130°C, D values were in the range 2.44 – 2.55 s, 0.91–1.45 s, and 0.51–0.75 s, respectively. There was no evidence that mild acidification reduced thermal resistance at high temperatures.

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29

Kravchenko, Vladislav, Olena Hryshchenko, Viktoriia Skrypnik, and Hanna Dudarieva. "INVESTIGATION OF THE DEPENDENCE OF THE STRUCTURE OF SHIFT INDEXES VECTORS ON THE PROPERTIES OF RING CODES IN THE MOBILE NETWORKS OF THE INTERNET OF THINGS." Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska 11, no. 1 (March 31, 2021): 62–64. http://dx.doi.org/10.35784/iapgos.2404.

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The essence of the concept of a family of several codes and its properties is considered. Typical structures of shear vectors for a family of several codes are analyzed. The regularity of determining the decimal values of the elements of the shift vectors and their dependence on the length of the code combinations and the number of single characters in the code combination is determined. The defined regularities allow algorithms to be developed to decode information with the use of the structure of the shift vectors.

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30

RODRIGO, D., A. MARTÍNEZ, F. HARTE, G. V. BARBOSA-CÁNOVAS, and M. RODRIGO. "Study of Inactivation of Lactobacillus plantarum in Orange-Carrot Juice by Means of Pulsed Electric Fields: Comparison of Inactivation Kinetics Models." Journal of Food Protection 64, no. 2 (February 1, 2001): 259–63. http://dx.doi.org/10.4315/0362-028x-64.2.259.

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The inactivation kinetics of Lactobacillus plantarum was studied in orange-carrotjuice using high intensity pulsed electric fields. The results indicated that under the treatment conditions applied, 28.6, 32.0, and 35.8 kV/cm and treatment times ranging from 10.2 to 46.3 μs, the inactivation of L. plantarum obtained was up to 2.5 decimal reductions. Experimental and literature data were fitted to Bigelow, Hülsheger et al. and Peleg models and to Weibull frequency distribution function. Weibull was the one that best interpreted the data with accuracy factor values closer to 1.

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31

Shimoda, M., H. Kago, N. Kojima, M. Miyake, Y. Osajima, and I. Hayakawa. "Accelerated Death Kinetics of Aspergillus niger Spores under High-Pressure Carbonation." Applied and Environmental Microbiology 68, no. 8 (August 2002): 4162–67. http://dx.doi.org/10.1128/aem.68.8.4162-4167.2002.

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ABSTRACT The death kinetics of Aspergillus niger spores under high-pressure carbonation were investigated with respect to the concentration of dissolved CO2 (dCO2) and treatment temperature. All of the inactivation followed first-order death kinetics. The D value (decimal reduction time, or the time required for a 1-log-cycle reduction in the microbial population) in the saline carbonated at 10 MPa was 0.16 min at 52°C. The log D values were linearly related to the treatment temperature and the concentration of dCO2, but a significant interaction was observed between them.

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32

HAUSCHILD, A. H. W., and B. SIMONSEN. "Safety of Shelf-Stable Canned Cured Meats." Journal of Food Protection 48, no. 11 (November 1, 1985): 997–1009. http://dx.doi.org/10.4315/0362-028x-48.11.997.

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Shelf-stable canned cured meats (SSCCM) are preserved by thermodestruction of the vegetative microflora, partial destruction of the microbial spores, and subsequent inhibition of the surviving spores. Inhibition depends primarily on the concentration of salt, nitrite input and the severity of the thermoprocess. On the basis of published experimental work, the botulism risk of SSCCM may be estimated, either as the equivalent of the decimal heat destruction of spores, taking into account the combined destruction and inhibition in SSCCM (log 1/P), or as the decimal number of cans needed for a single can to become toxic, i.e., log 1/(P × i), where P is the probability of individual spores developing and producing toxin in the processed can, and i is the incidence of Clostridium botulinum spores in the raw product. The experimental data demonstrate that the 12 D concept (or its equivalent) is not applicable to SSCCM and cast doubt on the adequacy of the F0 value as a measure of the effective heat treatment for this type of product. Research data on the safety of SSCCM are limited and do not allow us at present to propose minimal requirements of the essential safety factors. Instead, our risk assessment relies heavily on commercial practice and experience. In analogy to log 1/(P × i), the safety of commercial cans is expressed as the decimal number of cans produced per can causing severe illness, arbitrarily designated SU (safety units). Estimated SU values for defined commercial luncheon meats, canned cured ham and sausages, range from > 7 to > 9. Provided that the microbial spore levels of both the raw meat and non-meat ingredients of SSCCM are rigidly controlled, the SU estimates allow us to specify minimum safety requirements for the major groups of shelf-stable canned cured meats.

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33

LÓPEZ-MALO, A., S. GUERRERO, and S. M. ALZAMORA. "Saccharomyces cerevisiae Thermal Inactivation Kinetics Combined with Ultrasound." Journal of Food Protection 62, no. 10 (October 1, 1999): 1215–17. http://dx.doi.org/10.4315/0362-028x-62.10.1215.

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Inactivation kinetics of Saccharomyces cerevisiae during thermal treatments at moderate temperatures (45.0, 47.5, 50.0, 52.5, or 55.0°C) combined with application of 20 kHz of ultrasound were evaluated. S. cerevisiae inactivation under the combined effects of heat and ultrasound followed first-order reaction kinetics, with decimal reduction times (D) that varied from 22.3 to 0.8 min. D values in treatments that combined heat and ultrasound were significantly smaller (P < 0.05) than D values obtained for thermal treatments and were more noticeable at temperatures below 50°C. The dependence of the D value on temperature had a significantly (P < 0.05) greater z value for combined treatments. Yeast heat inactivation kinetics revealed decreased thermal resistance caused by ultrasound.

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34

JERMINI, MARCO F. G., and WILHELM SCHMIDT-LORENZ. "Heat Resistance of Vegetative Cells and Asci of Two Zygosaccharomyces Yeasts in Broths at Different Water Activity Values." Journal of Food Protection 50, no. 10 (October 1, 1987): 835–41. http://dx.doi.org/10.4315/0362-028x-50.10.835.

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The heat resistance of vegetative cells and asci of two osmotolerant yeasts (Zygosaccharomyces rouxii and Z. bailii) was investigated in two different broths of aw 0.963 and 0.858, respectively. The highest heat resistance was observed with asci of Z. bailii LMZ 108, showing a decimal reduction time (D-value) at 60°C and aw 0.858 of 14.9 min. Asci of Z. rouxii LMZ 100 were less heat resistant (D60°C-value at aw 0.858 = 3.5 min). The heat resistance (D-values) of asci at aw 0.963 proved to be 20- to 50-fold and 5- to 8-fold higher than the D-valucs of the corresponding vegetative cells of Z. rouxii and Z. bailii, respectively. However, the lower the aw of the heating broth, the smaller the differences between heat resistance of asci and that of vegetative cells. Morever, different preparations of the same cell material were found to lead to different heat resistances.

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35

AL-HOLY, M., Z. QUINDE, D. GUAN, J. TANG, and B. RASCO. "Thermal Inactivation of Listeria innocua in Salmon (Oncorhynchus keta) Caviar Using Conventional Glass and Novel Aluminum Thermal-Death-Time Tubes." Journal of Food Protection 67, no. 2 (February 1, 2004): 383–86. http://dx.doi.org/10.4315/0362-028x-67.2.383.

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Differences in the come-up times and thermal inactivation parameters of Listeria innocua in salmon ( Oncorhynchus keta) caviar containing 2.5% salt using conventional thermal-death-time (TDT) glass tubes and a novel aluminum tube were tested and compared. Generally, the come-up times and decimal reduction times (D-values) were shorter and the change in temperature required to change the D-value (z-value) was longer in the aluminum than in the glass tubes. The D-values at 60, 63, and 65°C for the aluminum TDT tubes were 2.97, 0.77, and 0.40 min, respectively, and for the glass TDT tubes, these values were 3.55, 0.84, and 0.41 min. The z-values were 5.7°C in the aluminum and 5.3°C in the glass. Because of the shorter come-up time, the aluminum TDT tubes may provide a more precise measurement of microbial thermal inactivation than the glass TDT tubes, particularly for viscous materials, solid foods, and foods containing particulate matter.

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36

Masciocchi, Norberto, and Gilberto Artioli. "Lattice parameters determination from powder diffraction data: Results from a round robin project." Powder Diffraction 11, no. 3 (September 1996): 253–58. http://dx.doi.org/10.1017/s0885715600009210.

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A well-crystallized sample of powdered KCl has been distributed among several laboratories in order to test the reproducibility of the lattice parameter measurement on different X-ray powder diffraction instruments. The precision of the determined unit-cell dimension is in the 10−5 Å range, while the discrepancies among the results from different laboratories using the same numerical analysis are at least one order of magnitude higher. It is shown that if different numerical analyses, including full pattern refinement, are used, values differing in the third decimal digit are obtained for the same data set.

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37

Xu, Sa, Theodore P. Labuza, and Francisco Diez-Gonzalez. "Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk." Applied and Environmental Microbiology 72, no. 6 (June 2006): 4479–83. http://dx.doi.org/10.1128/aem.00096-06.

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ABSTRACT Decimal reduction time (time to inactivate 90% of the population) (D) values of Bacillus anthracis spores in milk ranged from 3.4 to 16.7 h at 72ï¿½C and from 1.6 to 3.3 s at 112ï¿½C. The calculated increase of temperature needed to reduce the D value by 90% varied from 8.7 to 11.0ï¿½C, and the Arrhenius activation energies ranged from 227.4 to 291.3 kJ/mol. Six-log-unit viability reductions were achieved at 120ï¿½C for 16 s. These results suggest that a thermal process similar to commercial ultrahigh-temperature pasteurization could inactivate B. anthracis spores in milk.

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38

BRACKETT, R. E., J. D. SCHUMAN, H. R. BALL, and A. J. SCOUTEN. "Thermal Inactivation Kinetics of Salmonella spp. within Intact Eggs Heated Using Humidity-Controlled Air." Journal of Food Protection 64, no. 7 (July 1, 2001): 934–38. http://dx.doi.org/10.4315/0362-028x-64.7.934.

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The heat resistance of six strains of Salmonella (including Enteritidis, Heidelberg, and Typhimurium) in liquid whole egg and shell eggs was determined. Decimal reduction times (D-values) of each of the six strains were determined in liquid whole egg heated at 56.7°C within glass capillary tubes immersed in a water bath. D-values ranged from 3.05 to 4.09 min, and significant differences were observed between the strains tested (α = 0.05). In addition, approximately 7 log10 CFU/g of a six-strain cocktail was inoculated into the geometric center of raw shell eggs and the eggs heated at 57.2°C using convection currents of humidity-controlled air. D-values of the pooled salmonellae ranged from 5.49 to 6.12 min within the center of intact shell eggs. A heating period of 70 min or more resulted in no surviving salmonellae being detected (i.e., an 8.7-log reduction per egg).

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39

Brouwer, Roelof K. "A Solution Method for Truncated Normalized Max Product Fuzzy Set of Equations." International Journal of Uncertainty, Fuzziness and Knowledge-Based Systems 11, no. 03 (June 2003): 361–72. http://dx.doi.org/10.1142/s0218488503002120.

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An iterative method of solving a set of equations based on the truncated normalized max product is described. The operation may serve as the transformation for the set of fully connected units in a fully recurrent network that might otherwise consist of linear threshold units. Because of truncation and normalization the network acting under this transformation has a finite number of states and components of the state vector are bounded. Component values however are not restricted to binary values as would be the case if the network consisted of linear threshold units but can now take on the values in the set {0, 0.1,..0.9, 1}. This means that each unit although still having discrete output can provide finer granularity compared to the case where a linear threshold unit is used. Truncation is natural in hardware implementation where only a finite number of places behind the decimal are retained.

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40

Zlatopolski, D. M. "Conversion to binary number system of some types of ordinary fractions." Informatics in school, no. 10 (December 18, 2020): 42–44. http://dx.doi.org/10.32517/2221-1993-2020-19-10-42-44.

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The article describes a technique developed by the author for converting a number of ordinary fractions into a binary number system without intermediate conversion to decimal. The technique is generally applicable to two types of fractions: the denominator of which is 2n – 1 or 2n + 1, where n is a natural number, and also for denominator values 2, 4, 8, ... times greater than the indicated values. For fractions with a denominator of the form 2n + 1 and numerators equal to powers of two, an original technique is implemented during translation, which consists in using a conditional negative digit 1 (its designation: 1). The analysis showed that the developed method is more effective than the traditional one. A large number of examples are given and assignments for independent work of students are proposed.

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41

GADZELLA, THERESA A., and STEVEN C. INGHAM. "Heat Shock, Anaerobic Jar Incubation and Fluid Thioglycollate Medium Have Contrasting Effects on D-values of Escherichia coli." Journal of Food Protection 57, no. 8 (August 1, 1994): 671–73. http://dx.doi.org/10.4315/0362-028x-57.8.671.

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This study investigated the effects of heat shock and post-heat environmental conditions on the survival of Escherichia coli ATCC 25922 at 52, 54 and 56°C. Significantly (P <0.05) higher decimal reduction time-values (D-values) in nutrient broth at all three temperatures were obtained when the cells had been previously heat shocked at 46°C for 1 h. This heat shock effect was greatest at 56°C, followed by 54 and 52°C. Anaerobic jar incubation of heat-stressed cells led to D-values higher than those obtained using aerobic incubation, but the difference was only statistically significant at 56°C. Previous studies showed that fluid thioglycollate medium and thioglycollic acid enhanced the recovery of heat-stressed Salmonella enteritidis and E. coli, respectively. However, a fluid thioglycollate medium overlay of spread plates significantly decreased the D-values of E. coli ATCC 25922 at 52, 54 and 56°C. When the fluid thioglycollate medium was used to overlay pour plates, no significant changes in D-values were seen.

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42

KNIGHT, KELLEY P., FRANCIS M. BARTLETT, ROBIN C. McKELLAR, and LINDA J. HARRIS. "Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg." Journal of Food Protection 62, no. 9 (September 1, 1999): 999–1003. http://dx.doi.org/10.4315/0362-028x-62.9.999.

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D-values (decimal reduction times) and z-values (increase in temperature required for a 1-log change in D-value) for Listeria monocytogenes Scott A were determined in liquid whole egg with nisin (0 or 10 μg ml−1) and NaCl (0 or 10%) by a submerged glass ampoule procedure. Samples were plated onto nonselective agar at appropriate intervals, and D-values were determined using a modified biphasic logistic equation. Addition of NaCl increased D-values at all temperatures tested. The addition of nisin to unsalted liquid whole egg resulted in a rapid 4-log reduction in viable counts within the first hour. Nisin significantly (P ≤ 0.05) decreased D-values at lower (<58°C) temperatures in both unsalted and salted liquid whole egg but had little effect on the D-values at current minimum U.S. and Canadian pasteurization temperatures (60°C without NaCl; 63°C with NaCl). However, when nisin was added 2 h prior to heat treatment, D-values were significantly (P ≤ 0.05) reduced at these temperatures. Inhibitory levels of nisin were detected in the liquid whole egg postpasteurization. Nisin could have a favorable impact on the control of L. monocytogenes in pasteurized liquid egg products.

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43

Li, Shih-Yu, Miguel Angel Benalcázar Hernández, Lap-Mou Tam, and Chin-Sheng Chen. "A Cloud Image Data Protection Algorithm with Multilevel Encryption Scheme and Automated- Selection Mechanism." Applied Sciences 9, no. 23 (November 27, 2019): 5146. http://dx.doi.org/10.3390/app9235146.

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In this paper, we present a cloud image data protection algorithm with a multilevel encryption scheme and automated-selection mechanism to maintain the privacy of cloud data contents. This algorithm is also useful for the protection of personal or commercial data uploaded to the cloud server for real-time applications, monitoring, and transmission. Fundamental and well-known in cryptography, the confusion–diffusion scheme, as well as an automated-selection mechanism (sliding pixel window) were selected as the main motor of the proposed algorithm to cipher images. First, a sliding pixel window is selected to expedite a two-stepped process, whether in small or big images. The confusion stage was designed to drastically change data from plain image to cipher image. The conversion of pixels from decimal to binary and their vertical and horizontal relocation were performed to help in this stage, not only by randomly moving bits, but also by changing the pixel values when they returned to their corresponding decimal values. Meanwhile, the diffusion stage was designed to destroy all possible existing patterns in the sliding pixel window after the confusion stage. Two hyperchaotic systems, together with a logistic map (multilevel scheme), produce pseudorandom numbers to separately conceal the original data of each subplain image through first- and second-level encryption processes. The two-stepped algorithm was designed to be easily implemented by practitioners. Furthermore, the experimental analysis demonstrates the effectiveness and feasibility of the proposed encryption algorithm after being tested using the benchmark “Lena” image, as well as the “Bruce Lee” image, the latter of which is completely different to the first one, statistically speaking.

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44

HAYASHIDANI, H., Y. HARA-KUDO, S. KINOSHITA, K. SAEKI, A. T. OKATANI, Y. NOMURA, and S. KUMAGAI. "Differences in Heat Resistance among Pathogenic Yersinia enterocolitica Depended on Growth Temperature and Serotype." Journal of Food Protection 68, no. 5 (May 1, 2005): 1081–82. http://dx.doi.org/10.4315/0362-028x-68.5.1081.

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To gain a better understanding about the effect of growth temperature on heat resistance of Yersinia enterocolitica, we determined decimal reduction times at 60°C (D60-values) for O:3; O:5,27; O:8; and O:9 strains harboring virulence plasmid coding for Yersinia outer membrane protein and experimentally virulence plasmid–deleted strains after they were grown to stationary phase at 7, 25, or 37°C. Bacteria were inoculated into Trypticase soy broth and were incubated at several temperatures. D60-values of O:3; O:5,27; and O:8 strains were larger when they were grown at 37°C than at 7 or 25°C, despite the presence or absence of virulence plasmids. However, similar D60-values were observed in O:9 strains, despite growth at 7, 25, or 37°C. The results indicate two types of Y. enterocolitica strains, growth temperature–dependent and –independent, and a Yersinia outer membrane protein that is not directly involved in growth temperature–dependent heat resistance.

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45

CRUZ, JONATHAN, and THOMAS J. MONTVILLE. "Influence of Nisin on the Resistance of Bacillus anthracis Sterne Spores to Heat and Hydrostatic Pressure." Journal of Food Protection 71, no. 1 (January 1, 2008): 196–99. http://dx.doi.org/10.4315/0362-028x-71.1.196.

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The influence of nisin on the heat and pressure resistance of Bacillus anthracis Sterne spores was examined. The decimal reduction times (D-value) of spores in milk (2% fat) at 80, 85, and 90°C were determined. In the absence of nisin, the D-values were 30.09, 9.30, and 3.86 min, respectively. The D-values of spores heated in the presence of nisin (1 mg/ml) were not significantly different (P = 0.05). However, spores heated in the presence of nisin had a 1- to 2-log reduction in viability, after which the death kinetics became similar to those of spores in the absence of nisin. The z-values all were 11.2°C regardless of the presence or absence of nisin. The pressure sensitivity of B. anthracis Sterne spores in the presence and absence of nisin also was determined. Spores treated with nisin were 10 times more pressure sensitive than were spores subjected to pressure in the absence of nisin under the conditions used in this study.

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46

MURPHY, R. Y., L. K. DUNCAN, E. R. JOHNSON, M. D. DAVIS, and J. N. SMITH. "Thermal Inactivation D- and z-Values of Salmonella Serotypes and Listeria innocua in Chicken Patties, Chicken Tenders, Franks, Beef Patties, and Blended Beef and Turkey Patties." Journal of Food Protection 65, no. 1 (January 1, 2002): 53–60. http://dx.doi.org/10.4315/0362-028x-65.1.53.

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Commercially formulated meat products, including chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties, were obtained from processors. Each product was inoculated with 7 to 8 logs of Salmonella (Senftenberg, Typhimurium, Heidelberg, Mission, Montevideo, and California) or Listeria innocua. The inoculated meat samples were heat treated at 55 to 70°C. At each temperature, the decimal reduction time (D) was obtained by linear regression of survival curves. Values of D and the temperature difference required for the thermal inactivation curve to drop a logarithmic cycle (z) were determined for the Salmonella serotypes and L. innocua in each product. At 55 to 70°C, for the five tested products, the D-values for the Salmonella serotypes and L. innocua were 26.97 to 0.25 min and 191.94 to 0.18 min, respectively, and their z-values were 7.60 to 9.83°C and 4.86 to 8.67°C, respectively. Significant differences were found for the D- and z-values among the five products. This study will better enable processors to determine the process lethality of pathogens in commercial meat products.

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47

SHEARER, ADRIENNE E. H., ALEJANDRO S. MAZZOTTA, ROLENDA CHUYATE, and DAVID E. GOMBAS. "Heat Resistance of Juice Spoilage Microorganisms." Journal of Food Protection 65, no. 8 (August 1, 2002): 1271–75. http://dx.doi.org/10.4315/0362-028x-65.8.1271.

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The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus plantarum) obtained from spoiled acid or acidified food products was determined in 0.1 M citrate buffer at pH values of 3.0, 3.5, and 4.0. S. cerevisiae was the most heat resistant of the microorganisms in citrate buffer, and its heat resistance was further evaluated in apple, grapefruit, calcium-fortified apple, and tomato juices as well as in a juice base with high fructose corn syrup. Decimal reduction times (D-values) and changes in temperature required to change the D-value (z-values) for S. cerevisiae were higher in the juices than in citrate buffer at all pH values tested. The D57°C(135°F)-values varied from 9.4 min in the juice product with pH 2.8 to 32 min in a calcium-added apple juice with pH 3.9. The S. cerevisiae strain used in this study can be used in thermal-death-time experiments in acidic products to calculate process conditions and in challenge tests to validate the calculated temperatures and hold times during processing.

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48

Beltrao, Jose, Gulom Bekmirzaev, Jiftah Ben Asher, Manuel Costa, and Thomas Panagopoulos. "Linear Relationship of a Soil Total Water Potential Function and Relative Yield—A Technique to Control Salinity and Water Stress on Golf Courses and Other Irrigated Fields." Agronomy 11, no. 10 (September 24, 2021): 1916. http://dx.doi.org/10.3390/agronomy11101916.

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A simple empirical approach is proposed for the determination of crop relative yield (%) through the soil total water potential (kPa). Recurring to decimal logarithms, from analytical exponential expressions, a linear simple relationship of soil total water potential Ψt (matric Ψm + potential Ψo) function and crop relative yield was studied and developed. The combination of the salinity model, the soil water retention model and the matric potential approach were used to reach this objective. The representation of turfgrass crop relative yield (%) versus a function of soil total water potential f(Ψt) values was shown through a log-normal graph (y = a + mx); the log scale axis “y” (ordinates) defines relative yield Yr, being two the origin ordinate “a” and “m” the slope; the normal decimal scale axis “x” (abscissa) is the function of soil total water potential f(Ψt). Hence, it is possible, using only two experimental points, to define a simple linear relation between a function of soil total water potential and crop relative yield, for a soil matric potential value lower than −20 kPa. This approach was first tested on golf courses (perennial turfgrass fields), but it was further decided to extend it to other annual crop fields, focused on the model generalization. The experimental plots were established, respectively, in Algarve, Alentejo and Oeiras (Portugal) and in the North Negev (Israel). Sprinkler and trickle irrigation systems, under randomized blocks and/or water and salt gradient techniques, were used for water application with a precise irrigation water and salt distribution. Results indicated that there is a high agreement between the experimental and the prediction values (R2 = 0.92). Moreover, the precision of this very simple and easy tool applied to turfgrass fields and other irrigated soils, including their crop yields, under several different sites and climatic conditions, can contribute to its generalization.

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Jassim, Sabah A. A., and Mazen A. Naji. "In VitroEvaluation of the Antiviral Activity of an Extract of Date Palm (Phoenix dactyliferaL.) Pits on aPseudomonasPhage." Evidence-Based Complementary and Alternative Medicine 7, no. 1 (2010): 57–62. http://dx.doi.org/10.1093/ecam/nem160.

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A crude acetone extract of the pit of date palm (Phoenix dactyliferaL.) was prepared and its antiviral activity evaluated against lyticPseudomonasphage ATCC 14209-B1, usingPseudomonas aeruginosaATCC 25668 as the host cell. The antiviral activity of date pits was found to be mediated by binding to the phage, with minimum inhibitory concentration (MIC) of <10 μg ml−1. The decimal reduction time (D-values), the concentration exponent (η) and the phage inactivation kinetics were determined. The date pit extracts show a strong ability to inhibit the infectivity ofPseudomonasphage ATCC 14209-B1 and completely prevented bacterial lysis, which it is hoped will promote research into its potential as a novel antiviral agent against pathogenic human viruses.

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Coufal, Petr, and Pavel Trojovský. "Repdigits as Product of Terms of k-Bonacci Sequences." Mathematics 9, no. 6 (March 22, 2021): 682. http://dx.doi.org/10.3390/math9060682.

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For any integer k≥2, the sequence of the k-generalized Fibonacci numbers (or k-bonacci numbers) is defined by the k initial values F−(k−2)(k)=⋯=F0(k)=0 and F1(k)=1 and such that each term afterwards is the sum of the k preceding ones. In this paper, we search for repdigits (i.e., a number whose decimal expansion is of the form aa…a, with a∈[1,9]) in the sequence (Fn(k)Fn(k+m))n, for m∈[1,9]. This result generalizes a recent work of Bednařík and Trojovská (the case in which (k,m)=(2,1)). Our main tools are the transcendental method (for Diophantine equations) together with the theory of continued fractions (reduction method).

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Journal articles on the topic 'Decimal values'

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