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Tempeh is a traditional Indonesian food, made from solid state fermentation of soybeans using Rhizopus spp. Tempeh can be developed from nutrition-rich substrates other than soybeans. This study aims to evaluate the potency of peas as the alternative substrate for tempeh. Peas were fermented using Rhizopus oligosporus C1 with the variation of culture concentrations (10% and 20%) and fermentation times (0, 24 and 48 hours) to produce tempeh. Distilled water was used to extract peas tempeh. The chemical characteristics of peas tempeh water extract, i.e., proteins, polyphenols, flavonoid content, and antioxidant bioactivity, were evaluated in this study. The profile of chemical compounds in tempeh with the highest antioxidant activity was identified using LC-MS/MS. The concentration of culture and duration of fermentation affected the characteristics of peas tempeh. The utilization of 20% R. oligosporus C1 and 24 hours of fermentation gave the highest antioxidant activity, proteins, polyphenols, and flavonoid content. LC-MS-MS analysis shows two compounds (Kadsurenin E dan Nigakilactone M) in a sample with the most increased antioxidant activity. Fermentation using R. oligosporus C1 can be used as an alternative technology to enhance peas' nutrition contents and bioactivity. [ABSTRACT FROM AUTHOR]

There are 2.2 million people blind globally which was stated, by WHO. Blind stick helps visually impaired to navigate without any disturbance. In this proposed system our main aim is to make the lives of blind people easier and lead them to an independent lifestyle. Here, for our smart cane we have used ultrasonic sensor foe obstacle detection and avoidance, water sensor for detection of water, accelerometer for fall detection, df mini player for voice messages and GSM to send an SMS to the caretaker in case of emergency or fall. This prototype is successfully tested and gives satisfactory results in case of obstacle detection. In future, we can overcome the limitations and redesign the prototype for better use with more advanced technology. [ABSTRACT FROM AUTHOR]

Postural control is a constant re-establishment process for the maintenance of balance and stability. Asymmetric weight distribution (AWD), characterized by uneven leg loading, leads to increased instability, injury, and progressive deterioration of posture and gait. Postural self-correction is automatically affected by the human body in response to visual, vestibular, and proprioceptive sensory information. However, simultaneous cognitive loads can increase the demand for extra resources and require balance monitoring and correction techniques. We address these issues with a novel physiological feedback system that utilizes load sensors for AWD detection, and electrical muscle stimulation (EMS) for automatic correction and restoration of balance by affecting a counter-weight shift. In a user study involving 36 participants, we compare our automatic approach against two alternative feedback systems (Audio and Vibro-tactile). We find that our automatic approach delivered faster correction and outperformed alternative feedback mechanisms and perceived to be interesting, comfortable and a potential commercial product. [ABSTRACT FROM AUTHOR]

In this paper, we assess the effects of different shares of autonomous vehicles (AVs) on the traffic flow and, in particular, on the maximum possible capacity at signal-controlled intersections. For this purpose, all signal-controlled nodes in the traffic network of the Düsseldorf metropolitan area were systematically simulated and evaluated using the microscopic traffic simulation tool SUMO. The analysis shows that defensively parameterized AVs -- as envisaged in the umbrella project of this research -- may decrease the maximum possible traffic at signal-controlled intersections. Moreover, the simulation runs indicate that capacity at these intersections decreases almost linearly with a growing share of AV. In a second part of this analysis, a freeway section was simulated with the same varying shares of CV and AV to investigate free-flow traffic. In this case, the simulation results of the maximum traffic flow can be approximated by a third-order polynomial fit. The minimum capacity is found for the uniform share of both vehicle types (i. e. 50 % AV and 50 % CV). The overall intent of this project is to provide an approach to determine system-wide and long-term effects of AVs from local microscopic observations. To this end, the SUMO microscopic traffic simulation will be utilized to derive realistic flow capacities for signal-controlled intersections. In a next step, these capacities will be transferred to a mesoscopic traffic simulation. Subsequently, flow capacities can be systematically adjusted in this network-wide mobility simulation to parameterize the influence of future infrastructure and vehicle technologies. [ABSTRACT FROM AUTHOR]

Kidney bean (Phaseolus vulgaris L.) are seeds have antioxidant activity and their activity can be increased by fermentation. The study were aim to produce kidney bean tempeh varians of yeast concentration, namely 0.2; 0.4; 0.8; and 1.0% (w/w), and fermented for 24 hours at room temperature. The sensory characteristics like texture, mycelium growth on the surface and aroma of kidney bean tempeh were tested by 36 panelists. The kidney bean tempeh was extracted with methanol solution and antioxidant properties was determined by 2,2-dyphenyl-1-picrylhydrazyl scavenging method, the presence of phenolics and flavonoids was also determined. The characteristics of kidney beans tempeh was dense texture, white mycelium that covered the surface of the beans and distinctive aroma. The character of tempeh was obtained in tempeh produced using by 0.8% (w/w) yeast. The ability of kidney bean to inhibit DPPH was 434.51 ppm, while kidney bean tempeh extract was 1534.25 ppm. Total phenolics and flavonoids in kidney bean were 2.24 mg GAE/g and 0.075 mg QE/g, while total phenolics and flavonoids in kidney beans tempeh were 6.65 mg GAE/g and 0.26 mg QE/g respectively. The study results indicate that kidney beans tempeh has much higher antioxidant activity than kidney bean. [ABSTRACT FROM AUTHOR]

Starch is an accessible source of energy for microorganisms. Microbial amylolytic enzymes contribute to starch degradation. The genus Rhizopus fungi is known to be great producers for amylolytic enzymes. Amylase from Rhizopus species has been used for various industrial applications. This study was carried out to detect starch-degrading ability of Rhizopus azygosporus UICC 539 on 1 % (w/v) and 2 % (w/v) commercial starch at various temperatures. Agar block (diameter 6 mm) containing a concentration of R. azygosporus cells at approximately 106 cell/mL was prepared from a 5-day old fungus in Potato Sucrose Agar (PSA) at 30 °C. The agar block was inoculated on the modified Czapek’s Dox Agar (CDA) plates without a carbon source, and 1 % (w/v) or 2 % (w/v) commercial starch was incorporated to serve as the only carbon source. The CDA plates were incubated for 3 days and 5 days at various temperatures (30 °C, 35 °C, 40 °C, 45 °C and 50 °C). The modified CDA plates without the fungus served as control. Starch-degrading enzyme activity was observed after day-3 and day-5 of incubation. Clear zones were indicative for starch hydrolysis and Lugol’s iodine was used as an indicator. Enzymatic Index (EI) was determined based on the given formula: R/r, where R was the diameter of the entire clear zone, and r was the diameter of the fungal colony. The results showed that starch-degrading ability of R. azygosporus UICC 539 was detected at both starch concentrations and at all tested temperatures. High EI was observed at 50 °C in both concentrations of starch, with the highest EI on 1 % starch after day-5 of incubation. In conclusion R. azygosporus UICC 539 has the starch-degrading ability to degrade 1% and 2 % starch in the temperature range of 30–50 °C and produced clear zones, which was indicative that this strain secreted amylolytic enzyme (amylase) into the medium. This study indicated that R. azygosporus UICC 539 was a potential candidate for fermentation of starchcontaining agricultural byproducts. [ABSTRACT FROM AUTHOR]