Pub Date : 2021-06-04DOI: 10.31357/VJS.V24I01.4960
M. Fernando, D. Gamini, J.A.L. Naveendra
Electricity is the primary source of power in most countries including Sri Lanka, and saving or minimising the waste of it has become crucial in facing the world power crisis. Electrical power is wasted in various ways including reactive power waste due to induction and capacitance of appliances, and standby power loss. These two contribute most to the waste. This paper focuses on reducing the reactive power waste of inductive electrical appliances commonly used in home and office by increasing the power factor. An attempt was made to reduce the power waste of inductive electrical appliances by connecting a capacitor bank with a variable capacitance in parallel with the appliance. Optimal capacitance and the power factor are determined using the capacitor bank. Results indicate about 30 percent of power saving could be achieved for fluorescent tube lamps using a power factor correction. A maximum power factor of 0.93 is achieved at the capacitance value of 2.99 F. It is not possible, by this method, to increase the power factor of more capacitive equipment such as CFL bulbs and ceiling fans. In this case, power minimisation could be tried connecting inductors in parallel with the equipment. Power factor and power consumption of home electrical appliances were measured for advising the general public of high power consuming equipment, especially in stand-by mode. To attain a further reduction of power waste it is proposed to measure inductance, capacitance and resistance of appliances using Hendry, Farad and Ohm meter. Total impedance can then be calculated and the power waste could be minimised using appropriate capacitors and/or inductors. Keywords: reactive power, power factor, power waste, reactive power waste, power minimisation
{"title":"Reduction of Reactive Power Waste of Inductive Electrical Appliances using Power Factor Correction","authors":"M. Fernando, D. Gamini, J.A.L. Naveendra","doi":"10.31357/VJS.V24I01.4960","DOIUrl":"https://doi.org/10.31357/VJS.V24I01.4960","url":null,"abstract":"Electricity is the primary source of power in most countries including Sri Lanka, and saving or minimising the waste of it has become crucial in facing the world power crisis. Electrical power is wasted in various ways including reactive power waste due to induction and capacitance of appliances, and standby power loss. These two contribute most to the waste. This paper focuses on reducing the reactive power waste of inductive electrical appliances commonly used in home and office by increasing the power factor. An attempt was made to reduce the power waste of inductive electrical appliances by connecting a capacitor bank with a variable capacitance in parallel with the appliance. Optimal capacitance and the power factor are determined using the capacitor bank. Results indicate about 30 percent of power saving could be achieved for fluorescent tube lamps using a power factor correction. A maximum power factor of 0.93 is achieved at the capacitance value of 2.99 F. It is not possible, by this method, to increase the power factor of more capacitive equipment such as CFL bulbs and ceiling fans. In this case, power minimisation could be tried connecting inductors in parallel with the equipment. Power factor and power consumption of home electrical appliances were measured for advising the general public of high power consuming equipment, especially in stand-by mode. To attain a further reduction of power waste it is proposed to measure inductance, capacitance and resistance of appliances using Hendry, Farad and Ohm meter. Total impedance can then be calculated and the power waste could be minimised using appropriate capacitors and/or inductors. Keywords: reactive power, power factor, power waste, reactive power waste, power minimisation","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"12383 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131900821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-04DOI: 10.31357/VJS.V24I01.4959
S. Vindika, I. Wijesekara
In the present study, proximate and flour properties including thermogravimetric (TGA/DSC) and X-ray defraction (XRD) analysis of whole and dehulled mung bean (Vigna radiata) flours were studied. Moreover, food gels were developed from whole and dehulled mung bean flours with incorporating Kithul palm (Caryota urenus) flour without adding sugar and artificial food additives. According to the proximate analysis, whole Mung bean flour contains (%, dry weight basis); carbohydrates 62.67±0.23, and proteins 29.39±1.52 while hulled mung bean contains (%); carbohydrate 66.27±0.75, and proteins 28.0±4.61 proteins. The TGA/DSC and XRD resulted similar pattern for both whole and hulled mung bean flours. The food gels developed from hulled mung bean flour resulted higher syneresis (18%) than gels from whole mung beans (7%). However, food gels from hulled mung bean flour with incorporated Kithul flour were ranked the highest organoleptic acceptance according to the sensory evaluation. Collectively, the results of the current study suggested that local mung bean flour could be a potential ingredient to develop food gels with incorporating Kithul flour as novel functional foods. The compositional analysis of developed mung bean food gels is in progress.
{"title":"Short Communication Flour Properties of Whole and Dehulled Mung Beans (Vigna radiata) and Development of Food Gels Incorporated with Kithul (Caryota urenus) Flour","authors":"S. Vindika, I. Wijesekara","doi":"10.31357/VJS.V24I01.4959","DOIUrl":"https://doi.org/10.31357/VJS.V24I01.4959","url":null,"abstract":"In the present study, proximate and flour properties including thermogravimetric (TGA/DSC) and X-ray defraction (XRD) analysis of whole and dehulled mung bean (Vigna radiata) flours were studied. Moreover, food gels were developed from whole and dehulled mung bean flours with incorporating Kithul palm (Caryota urenus) flour without adding sugar and artificial food additives. According to the proximate analysis, whole Mung bean flour contains (%, dry weight basis); carbohydrates 62.67±0.23, and proteins 29.39±1.52 while hulled mung bean contains (%); carbohydrate 66.27±0.75, and proteins 28.0±4.61 proteins. The TGA/DSC and XRD resulted similar pattern for both whole and hulled mung bean flours. The food gels developed from hulled mung bean flour resulted higher syneresis (18%) than gels from whole mung beans (7%). However, food gels from hulled mung bean flour with incorporated Kithul flour were ranked the highest organoleptic acceptance according to the sensory evaluation. Collectively, the results of the current study suggested that local mung bean flour could be a potential ingredient to develop food gels with incorporating Kithul flour as novel functional foods. The compositional analysis of developed mung bean food gels is in progress.","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130654962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-04DOI: 10.31357/VJS.V24I01.4963
M. M. Jayakody, M. Vanniarachchy, W. L. I. Wijesekara
Seaweeds are a rich source of health beneficial bioactive nutraceuticals and currently, they are under-utilised in Sri Lanka. Thus, this study is to get an idea about the possibility of utilising seaweed in Sri Lankan food industry. In the present study, elemental composition analysis of Ulva fasciata obtained from 3 locations Mirissa (5°5640.5 N: 80°2720.2 E), Point Dondra (5°5545.7 N: 80°3502.5 E) and Galle (6°0201.1 N: 80°1252.2 E) and red algae varieties Gracilaria edulis and Gracilaria sp. obtained from Kalpitiya (8°1540.8 N: 79°4633.9 E and 8°1335.0 N: 79°4334.8 E) respectively. The elemental analysis was carried using X-ray fluorescence (XRF) analyzer. The results revealed that the predominant mineral of U. fasciata obtained from the 3 locations and Gracilaria sp. as calcium. While the predominant mineral in G. edulis was potassium. All the 5 varieties have various concentrations of elements such as K, Ca, Mn, Fe, Cu and Zn. Significantly high lead content was observed in U. fasciata obtained from Point Dondra. The elemental compositions showed variations among the same species obtained from different locations. The results also revealed that seaweed is a good source of certain essential and trace minerals.
{"title":"Mineral Content of Selected Seaweed Varieties in Southern and North Western Sea of Sri Lanka","authors":"M. M. Jayakody, M. Vanniarachchy, W. L. I. Wijesekara","doi":"10.31357/VJS.V24I01.4963","DOIUrl":"https://doi.org/10.31357/VJS.V24I01.4963","url":null,"abstract":"Seaweeds are a rich source of health beneficial bioactive nutraceuticals and currently, they are under-utilised in Sri Lanka. Thus, this study is to get an idea about the possibility of utilising seaweed in Sri Lankan food industry. In the present study, elemental composition analysis of Ulva fasciata obtained from 3 locations Mirissa (5°5640.5 N: 80°2720.2 E), Point Dondra (5°5545.7 N: 80°3502.5 E) and Galle (6°0201.1 N: 80°1252.2 E) and red algae varieties Gracilaria edulis and Gracilaria sp. obtained from Kalpitiya (8°1540.8 N: 79°4633.9 E and 8°1335.0 N: 79°4334.8 E) respectively. The elemental analysis was carried using X-ray fluorescence (XRF) analyzer. The results revealed that the predominant mineral of U. fasciata obtained from the 3 locations and Gracilaria sp. as calcium. While the predominant mineral in G. edulis was potassium. All the 5 varieties have various concentrations of elements such as K, Ca, Mn, Fe, Cu and Zn. Significantly high lead content was observed in U. fasciata obtained from Point Dondra. The elemental compositions showed variations among the same species obtained from different locations. The results also revealed that seaweed is a good source of certain essential and trace minerals.","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132715161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-04DOI: 10.31357/VJS.V24I01.4962
H. A. Rathnayake, S. Navaratne, C. Navaratne
Well-porous structured leavened food products with a proper texture have a high demand in the dynamic food market. Hence, the current study was focused to formulate a leavened food product with a proper porous and better-textured crumb using rice-based composite flour (CF). Nine CF samples were prepared according to Taguchi’s orthogonal array by taking three variables (corn flour, finger millet flour, green gram flour) at three levels (0, 5%, 10%). Nine dough samples were prepared from each CFsample and subjected to fermentation and gelatinization under 1 kg/cm2 initial air pressure condition.Results revealed that crumb sample prepared from CF4 (Rice: Wheat: Corn: Green gram, 50:40:5:5) showed higher crumb volume, specific volume, lower bulk density and better crumb cellular structure properties which did not significantly different (p>0.05) to CF1 (Rice: Wheat, 50:50). Further, CF4 imparted to have the lowest crumb hardness, gumminess and chewiness. Thus, CF4 was selected as the best CF sample, which yielded a leavened food product with better textural and structural properties.Keywords: composite flour, fermentation, porous-crumb structure, rice flour, Taguchi’s orthogonalarray
{"title":"Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour","authors":"H. A. Rathnayake, S. Navaratne, C. Navaratne","doi":"10.31357/VJS.V24I01.4962","DOIUrl":"https://doi.org/10.31357/VJS.V24I01.4962","url":null,"abstract":"Well-porous structured leavened food products with a proper texture have a high demand in the dynamic food market. Hence, the current study was focused to formulate a leavened food product with a proper porous and better-textured crumb using rice-based composite flour (CF). Nine CF samples were prepared according to Taguchi’s orthogonal array by taking three variables (corn flour, finger millet flour, green gram flour) at three levels (0, 5%, 10%). Nine dough samples were prepared from each CFsample and subjected to fermentation and gelatinization under 1 kg/cm2 initial air pressure condition.Results revealed that crumb sample prepared from CF4 (Rice: Wheat: Corn: Green gram, 50:40:5:5) showed higher crumb volume, specific volume, lower bulk density and better crumb cellular structure properties which did not significantly different (p>0.05) to CF1 (Rice: Wheat, 50:50). Further, CF4 imparted to have the lowest crumb hardness, gumminess and chewiness. Thus, CF4 was selected as the best CF sample, which yielded a leavened food product with better textural and structural properties.Keywords: composite flour, fermentation, porous-crumb structure, rice flour, Taguchi’s orthogonalarray","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129842585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-12-29DOI: 10.31357/VJS.V23I02.4790
R. Senarathna, P. U. Niroshan, J. A. C. Dilrukshi, S. Jayawardhana
Spectrometry provides vital information about the composition of electromagnetic radiation by measuring wavelengths of light over a wide range of the electromagnetic spectrum. In this work, design and construction of an economical linear CCD spectrometer and a computer application is presented. A sample of the light source travelling through an optical fiber enters the device and the spectrum produced by a diffraction grating is projected on a linear CCD detector. The data is sampled using a 10- bit ADC to the microcontroller memory and finally transferred to the computer via a full speed USB connection. In the computer, the data is digitally processed and displayed through a graphical user interface with several useful functionalities. The device is sensitive to electromagnetic waves of wavelengths ranging from 400 to 800 nm, which is decided by the sensitivity of the silicon CCD detector. The device performs in par with commercially available handheld spectrometers and is equipped with wavelength and amplitude calibration capabilities.Keywords: spectrometer, instrumentation, CCD
{"title":"Development of an Economical, Linear CCD Based Spectrometer","authors":"R. Senarathna, P. U. Niroshan, J. A. C. Dilrukshi, S. Jayawardhana","doi":"10.31357/VJS.V23I02.4790","DOIUrl":"https://doi.org/10.31357/VJS.V23I02.4790","url":null,"abstract":"Spectrometry provides vital information about the composition of electromagnetic radiation by measuring wavelengths of light over a wide range of the electromagnetic spectrum. In this work, design and construction of an economical linear CCD spectrometer and a computer application is presented. A sample of the light source travelling through an optical fiber enters the device and the spectrum produced by a diffraction grating is projected on a linear CCD detector. The data is sampled using a 10- bit ADC to the microcontroller memory and finally transferred to the computer via a full speed USB connection. In the computer, the data is digitally processed and displayed through a graphical user interface with several useful functionalities. The device is sensitive to electromagnetic waves of wavelengths ranging from 400 to 800 nm, which is decided by the sensitivity of the silicon CCD detector. The device performs in par with commercially available handheld spectrometers and is equipped with wavelength and amplitude calibration capabilities.Keywords: spectrometer, instrumentation, CCD","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"2011 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127364254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-30DOI: 10.31357/VJS.V23I01.4680
M. Jayanka, T. Fernando
Different parts of ayurvedic herbal plants are used to make ayurvedic medicines in Sri Lanka. Recognising these endemic herbal plants is a challenging problem in the fields of ayurvedic medicine, computer vision, and machine learning. In this research, a computer system has been developed to recognise ayurvedic plant leaves in Sri Lanka based on a recently developed machine learning algorithm: convolutional neural networks (CNNs). Convolutional neural networks with RGB and grayscale images and multi-layer neural networks with RGB images have been used to recognise the ayurvedic plant leaves. In order to train neural networks, images of 17 types of herbal plant leaves were captured from the plant nursery of Navinna Ayurveda Medical Hospital, Sri Lanka. As CNNs require a large number of images to train it, various data augmenting methods have been applied to the collected dataset to increase the size of the dataset. Backgrounds of images were removed and all images were resized to 256 by 256 pixels before submitting them to a neural network. The results obtained were highly significant and CNN with RGB images was able to achieve an accuracy of 97.71% for recognising ayurvedic herbal plant leaves in Sri Lanka. The study suggests that CNNs can be used to recognise ayurvedic herbal plants.Keywords: deep learning, traditional ayurvedic plants, convolutional neural networks, multi-layer neural networks, image recognition, computer vision
在斯里兰卡，阿育吠陀草药的不同部分被用来制作阿育吠陀药物。在阿育吠陀医学、计算机视觉和机器学习领域，识别这些地方性草本植物是一个具有挑战性的问题。在这项研究中，基于最近开发的机器学习算法:卷积神经网络(cnn)，开发了一个计算机系统来识别斯里兰卡的阿育吠陀植物叶子。基于RGB和灰度图像的卷积神经网络和基于RGB图像的多层神经网络已被用于阿育吠陀植物叶片的识别。为了训练神经网络，从斯里兰卡Navinna Ayurveda Medical Hospital的苗圃中捕获了17种草药植物叶子的图像。由于cnn需要大量的图像进行训练，因此对收集到的数据集采用了各种数据增强方法来增加数据集的大小。在提交给神经网络之前，移除图像的背景并将所有图像调整为256 × 256像素。获得的结果非常显著，使用RGB图像的CNN识别斯里兰卡阿育吠陀草药植物叶子的准确率达到97.71%。这项研究表明，cnn可以用来识别阿育吠陀草本植物。关键词:深度学习，传统阿育吠陀植物，卷积神经网络，多层神经网络，图像识别，计算机视觉
{"title":"Recognising Ayurvedic Herbal Plants in Sri Lanka using Convolutional Neural Networks","authors":"M. Jayanka, T. Fernando","doi":"10.31357/VJS.V23I01.4680","DOIUrl":"https://doi.org/10.31357/VJS.V23I01.4680","url":null,"abstract":"Different parts of ayurvedic herbal plants are used to make ayurvedic medicines in Sri Lanka. Recognising these endemic herbal plants is a challenging problem in the fields of ayurvedic medicine, computer vision, and machine learning. In this research, a computer system has been developed to recognise ayurvedic plant leaves in Sri Lanka based on a recently developed machine learning algorithm: convolutional neural networks (CNNs). Convolutional neural networks with RGB and grayscale images and multi-layer neural networks with RGB images have been used to recognise the ayurvedic plant leaves. In order to train neural networks, images of 17 types of herbal plant leaves were captured from the plant nursery of Navinna Ayurveda Medical Hospital, Sri Lanka. As CNNs require a large number of images to train it, various data augmenting methods have been applied to the collected dataset to increase the size of the dataset. Backgrounds of images were removed and all images were resized to 256 by 256 pixels before submitting them to a neural network. The results obtained were highly significant and CNN with RGB images was able to achieve an accuracy of 97.71% for recognising ayurvedic herbal plant leaves in Sri Lanka. The study suggests that CNNs can be used to recognise ayurvedic herbal plants.Keywords: deep learning, traditional ayurvedic plants, convolutional neural networks, multi-layer neural networks, image recognition, computer vision","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132201045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-10DOI: 10.31357/VJS.V22I2.4388.G3490
M.A.D. Somendrika, I. Wickramasinghe, M. Wansapala, S. Peiris
Cassava (Manihot esculanta Crantz) is nutritionally strategic famine reserve crop in areas of unreliable rainfall, poor soil or unfavourable climate. Presence of toxic compounds and high perishability has limited the consumption of cassava roots. An experiment was carried out to develop par-fried frozen slices of cassava in order to increase the consumption of cassava roots. Mature undamaged fresh cassava roots of cultivar ‘MU 51’ were cleaned, peeled and cut in to longitudinal cubes (0.8×0.8×10 cm). The cubes were blanched, partial fried and stored, deep freeze and stored in freezer after packing in 300 gauge LDPE pouches. The experiment revealed that extended hot water blanching for 10 minutes and initial freezing for 12 hours, increase the sensory qualities of frozen fries significantly. Moisture content, carbohydrate content, mineral content, fat content, protein content and crude fibre contents of the sample were 56.71±0.80%, 32.18±0.19%, 0.42±0.02%, 9.13±0.05%, 1.18±0.06% and 0.20±0.03% respectively. Cyanide content of the cassava frozen fries sample was 1.42±0.12 ppm. According to the microbiological and chemical testing results, cassava frozen fries were safe for consumption up to 3 months at freezer storage. Keywords: Cassava, freezing, sensory attributes, frozen fries, shelf life analysis
{"title":"Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots","authors":"M.A.D. Somendrika, I. Wickramasinghe, M. Wansapala, S. Peiris","doi":"10.31357/VJS.V22I2.4388.G3490","DOIUrl":"https://doi.org/10.31357/VJS.V22I2.4388.G3490","url":null,"abstract":"Cassava (Manihot esculanta Crantz) is nutritionally strategic famine reserve crop in areas of unreliable rainfall, poor soil or unfavourable climate. Presence of toxic compounds and high perishability has limited the consumption of cassava roots. An experiment was carried out to develop par-fried frozen slices of cassava in order to increase the consumption of cassava roots. Mature undamaged fresh cassava roots of cultivar ‘MU 51’ were cleaned, peeled and cut in to longitudinal cubes (0.8×0.8×10 cm). The cubes were blanched, partial fried and stored, deep freeze and stored in freezer after packing in 300 gauge LDPE pouches. The experiment revealed that extended hot water blanching for 10 minutes and initial freezing for 12 hours, increase the sensory qualities of frozen fries significantly. Moisture content, carbohydrate content, mineral content, fat content, protein content and crude fibre contents of the sample were 56.71±0.80%, 32.18±0.19%, 0.42±0.02%, 9.13±0.05%, 1.18±0.06% and 0.20±0.03% respectively. Cyanide content of the cassava frozen fries sample was 1.42±0.12 ppm. According to the microbiological and chemical testing results, cassava frozen fries were safe for consumption up to 3 months at freezer storage. Keywords: Cassava, freezing, sensory attributes, frozen fries, shelf life analysis","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124398953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Social media has become a vital part of humans’ day to day life. Different users engage with social media differently. With the increased usage of social media, many researchers have investigated different aspects of social media. Many examples in the recent past show, content in the social media can generate violence in the user community. Violence in social media can be categorised into aggregation in comments, cyber-bullying and incidents like protests, murders. Identifying violent content in social media is a challenging task: social media posts contain both the visual and text as well as these posts may contain hidden meaning according to the users’ context and other background information. This paper summarizes the different social media violent categories and existing methods to detect the violent content. Keywords: Machine learning, natural language processing, violence, social media, convolution neural network
{"title":"Violence Detection in Social Media-Review","authors":"U. Dikwatta, T. Fernando","doi":"10.31357/VJS.V22I2.4385","DOIUrl":"https://doi.org/10.31357/VJS.V22I2.4385","url":null,"abstract":"Social media has become a vital part of humans’ day to day life. Different users engage with social media differently. With the increased usage of social media, many researchers have investigated different aspects of social media. Many examples in the recent past show, content in the social media can generate violence in the user community. Violence in social media can be categorised into aggregation in comments, cyber-bullying and incidents like protests, murders. Identifying violent content in social media is a challenging task: social media posts contain both the visual and text as well as these posts may contain hidden meaning according to the users’ context and other background information. This paper summarizes the different social media violent categories and existing methods to detect the violent content. Keywords: Machine learning, natural language processing, violence, social media, convolution neural network","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129104798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-10DOI: 10.31357/VJS.V22I2.4384.G3486
M. Jayasinghe, S. Senadheera, I. Wijesekara, K. Ranaweera
Information regarding realistic macronutrient gains by consuming cooked Sri Lankan leafy vegetables are rare. Some available information often overestimates available carbohydrate contents and under-estimates dietary fibre contents, as a result of not using in-vitro digestion models prior to proximate analysis. In aim to address this issue, nine most frequently consumed leafy vegetables types in Sri Lanka were cooked and analysed for their moisture, digestible carbohydrate, protein, fat, soluble fibre and insoluble fibre contents. All vegetables were prepared in most frequently practiced culinary methods by the local community such as salads, tempered with oils, or as curries/gravies. Dry weights of all macronutrients were determined using six replicates to maximize the accuracy of results. Majority of the leafy vegetable types selected elicited substantial amounts of dietary fibre. The highest content of insoluble dietary fibre was present in Centella asiatica (centella) leaves salad (51.0±3.4%), whereas highest percentage of soluble dietary fibre was in Heracleum sphondylium (hogweed) leaves prepared as a curry (16.4±1.7%). H. sphondylium curry (20.7±1.3%) and Sesbania grandiflora (Hummingbird) leaves salad (20.7±0.9%) resulted in greatest amounts of digestible carbohydrates.The highest fat content (12.6±0.5%) was in Ipomoea aquatic (water spinach) since it was tempered with coconut oil as it is the mostly practiced local culinary method for Ipomoea. Spinacia oleracea (spinach) curry elicited the highest protein content (4.8±0.9%) among all leafy vegetables. Keywords: Dietary fibre, leafy vegetables, digestible carbohydrates, Centella asiatica, Heracleum sphondylium, Sesbania grandiflora
{"title":"Determination of Macronutrient Compositions in Selected, Frequently Consumed Leafy Vegetables, Prepared According to Common Culinary Methods in Sri Lanka","authors":"M. Jayasinghe, S. Senadheera, I. Wijesekara, K. Ranaweera","doi":"10.31357/VJS.V22I2.4384.G3486","DOIUrl":"https://doi.org/10.31357/VJS.V22I2.4384.G3486","url":null,"abstract":"Information regarding realistic macronutrient gains by consuming cooked Sri Lankan leafy vegetables are rare. Some available information often overestimates available carbohydrate contents and under-estimates dietary fibre contents, as a result of not using in-vitro digestion models prior to proximate analysis. In aim to address this issue, nine most frequently consumed leafy vegetables types in Sri Lanka were cooked and analysed for their moisture, digestible carbohydrate, protein, fat, soluble fibre and insoluble fibre contents. All vegetables were prepared in most frequently practiced culinary methods by the local community such as salads, tempered with oils, or as curries/gravies. Dry weights of all macronutrients were determined using six replicates to maximize the accuracy of results. Majority of the leafy vegetable types selected elicited substantial amounts of dietary fibre. The highest content of insoluble dietary fibre was present in Centella asiatica (centella) leaves salad (51.0±3.4%), whereas highest percentage of soluble dietary fibre was in Heracleum sphondylium (hogweed) leaves prepared as a curry (16.4±1.7%). H. sphondylium curry (20.7±1.3%) and Sesbania grandiflora (Hummingbird) leaves salad (20.7±0.9%) resulted in greatest amounts of digestible carbohydrates.The highest fat content (12.6±0.5%) was in Ipomoea aquatic (water spinach) since it was tempered with coconut oil as it is the mostly practiced local culinary method for Ipomoea. Spinacia oleracea (spinach) curry elicited the highest protein content (4.8±0.9%) among all leafy vegetables. Keywords: Dietary fibre, leafy vegetables, digestible carbohydrates, Centella asiatica, Heracleum sphondylium, Sesbania grandiflora","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"148 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133966253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Muthumala, Sudhira De Silva, K. K. I. U. Arunakumara, P. Alwis
At present, off-cut wood pieces are dumped by sawmills as they are considered to be wastes in the wood industry. Inadequate length of sawn timber material is also reported to be a limiting factor for fully utilization of timbers. Finger joint, a method which connects two small pieces of timber together is identified as a sound technique to minimize the wastage. As there is no classification system applicable for finger joint timber in Sri Lanka, the present study focused on developing a classification system for selected 32 timber species based on their strength properties. The relationship between the strength properties and density of selected timber species was also investigated. Strength properties of finger jointed timber species were evaluated by three-point bending and compression tests according to BS 373:1957 using Universal Testing Machine (UTM-100).Factors were identified through an analysis to determine the strength index for the selected samples. The strength index values were grouped into five strength classes as very low, low, medium, high and very high. Cluster analysis was used in grouping the species with similar strength properties. Regression analysis was performed to identify the strength index of compression parallel to grain, compression perpendicular to grain, modulus of elasticity and modulus of rupture varies on density. A significant correlation (p=0.05) between the strength index and timber density was observed. Keywords: Finger joint, timber classification, universal testing machine, strengthindex
{"title":"Classification of Finger Joint Timber Based on Strength Index","authors":"C. Muthumala, Sudhira De Silva, K. K. I. U. Arunakumara, P. Alwis","doi":"10.31357/VJS.V22I2.4387","DOIUrl":"https://doi.org/10.31357/VJS.V22I2.4387","url":null,"abstract":"At present, off-cut wood pieces are dumped by sawmills as they are considered to be wastes in the wood industry. Inadequate length of sawn timber material is also reported to be a limiting factor for fully utilization of timbers. Finger joint, a method which connects two small pieces of timber together is identified as a sound technique to minimize the wastage. As there is no classification system applicable for finger joint timber in Sri Lanka, the present study focused on developing a classification system for selected 32 timber species based on their strength properties. The relationship between the strength properties and density of selected timber species was also investigated. Strength properties of finger jointed timber species were evaluated by three-point bending and compression tests according to BS 373:1957 using Universal Testing Machine (UTM-100).Factors were identified through an analysis to determine the strength index for the selected samples. The strength index values were grouped into five strength classes as very low, low, medium, high and very high. Cluster analysis was used in grouping the species with similar strength properties. Regression analysis was performed to identify the strength index of compression parallel to grain, compression perpendicular to grain, modulus of elasticity and modulus of rupture varies on density. A significant correlation (p=0.05) between the strength index and timber density was observed. Keywords: Finger joint, timber classification, universal testing machine, strengthindex","PeriodicalId":214405,"journal":{"name":"Vidyodaya Journal of Science","volume":"325 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129177315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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