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Copyright of Urban Geology is the property of Urban Geology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A new pass/fail criterion based on the shape analysis of phase-resolved Partial Discharges (PRPD) patterns is proposed in this study to overcome the problems generated by the use of partial discharge (PD) amplitude threshold levels. Insulation systems based on mica tapes are considered to be in good condition when they are affected only by distributed micro-void PD and no other type of defect incept discharges. This definition implies the possibility of discriminating between PRPD patterns owing to different defect typologies. With this approach, the diagnostic information includes the defect typology that affects a specific insulation component, not the PD amplitude. Consequently, the PRPD pattern must address the same defect typology because the defect remains the same even if different PD instruments and couplers are used while testing different insulation systems and under different test conditions. A wide number of PRPD patterns associated with well-known defect typologies are presented and discussed in this paper to empirically demonstrate that the PRPD patterns associated with distributed micro voids are clearly distinguishable from the other PRPD patterns. Significant applications of the method in the condition assessment of the insulation system of coils, bars, and complete machines are discussed, highlighting the important role played by the separation phase prior to the identification of defects.

Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential. [ABSTRACT FROM AUTHOR]

This study investigates the strain development in reinforcing bars within the plastic hinge regions of beams and columns, with the main objective of modifying the current acceptance criteria for mechanical bar splices to accommodate high-strength reinforcement. The investigation utilizes numerical analysis based on moment–curvature and deformation analysis of typical beam and column sections in a special moment frame. The results indicate that the use of higher grade reinforcement, such as Grade 550 or 690, results in lower strain demands in the plastic hinge regions compared to Grade 420 reinforcement. To validate the modified seismic loading protocol, over 100 samples of mechanical coupling systems were tested in Taiwan. The test results demonstrate that the majority of these systems can successfully complete the modified seismic loading protocol and are suitable for use in critical plastic hinge regions of special moment frames. However, caution is advised for slender mortar-grouted coupling sleeves, as they were unable to fulfill the seismic loading protocols. These sleeves may be conditionally used in plastic hinge regions of precast columns, provided they meet specific conditions and demonstrate seismic performance through structural testing. The findings of this study offer valuable insight into the design and application of mechanical splices in high-strength reinforcement scenarios. [ABSTRACT FROM AUTHOR]

The article describes the results of designing and acceptance tests of a half-speed four-pole turbogenerator of the TVV-1200 – 4UZ type having a capacity of 1255 MW. The described turbogenerator is the most powerful one produced in Russian Federation. The ratio of mass versus output corresponds to the foreign comparable turbogenerators but the efficiency is higher than that of the mentioned foreign turbogenerators. The electrodynamic forces acting on the stator winding are significantly reduced, the vibration characteristics of the rotor are improved, and the margin of thermal safety of the active and construction parts of the turbogenerator is achieved compared to full-speed turbogenerators and half-speed turbogenerators of older designs. The operational reliability is increased due to the implementation of the three-phase stator winding with two parallel paths and stainless steel water-cooled tubes in the winding bars. [ABSTRACT FROM AUTHOR]

To enter the production stage, in DevOps practices candidate software releases have to pass quality gates, where they are assessed to meet established target values for key indicators of interest. We believe software reliability should be an important such indicator, as it greatly contributes to the end‐user satisfaction. We propose DevOpRET, an approach for reliability testing as part of the acceptance testing stage in DevOps. DevOpRET relies on operational‐profile–based testing, a common reliability assessment technique. DevOpRET leverages usage and failure data monitored in operations to continuously refine its estimate. We evaluate accuracy and efficiency of DevOpRET through controlled experiments with a real‐world open source platform and with a microservice architectures benchmark. The results show that DevOpRET provides accurate and efficient estimates of the true reliability over subsequent DevOps cycles. [ABSTRACT FROM AUTHOR]

Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture. [ABSTRACT FROM AUTHOR]

The Internet of Things and Industry 4.0 is changing the way we live including Internet Banking. Although, the government has been encouraging, the acceptance of internet banking is still not well received by Chinese customers. The reason is because they are more concerned about the economic development on the banking industry, and less concerned about technology acceptance and its development. This lack of acceptance is also attributed to the current lack of social network influence to internet banking which including its weak compliance, lack of identification, and lack of internalization. This paper aims to identify the factors that may be influencing IB acceptance by proposing a model which can determine customer’s behavioural intention based on social network influence. The TAM, UTAUT and the Social Influence Theory (SIT) were simultaneously adopted for this study. It is to use the TAM model’s perceived ease of use and perceived usefulness, the UTAUT model’s social influence, and the SIT’s compliance, identification and internalization factor for the analysis. For this purpose, a preliminary study was first administered so as to identify customers’ attitude of the IB acceptance. Thirty respondents were recruited for a structured interview. The behavioural intention and social network influence on internet banking in China was then examined with the proposed model. It appears that the model can be used to forecast Chinese customers’ acceptance of internet banking. It will give benefits to bank and society on paying attention to the influence of social network for internet banking in China.

The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the use of kefir grains to prepare a low-calorie, fruit-based kefir beverage. Fermentation was carried out by inoculating kefir grains into a mixture of mango and umbu pulps. Two beverages, one containing sucrose, and the other, stevia, were characterized according to their proximate composition and submitted to a 30-day shelf-life period at 5°C, evaluating lactic acid bacteria, yeasts, pH, acidity, color parameters, soluble solids, ascorbic acid, sensory acceptance, and purchase intention every 10 days. Lactic and acetic acids were analyzed at the beginning and end of the shelf-life. Both beverages showed probiotic potential. The stevia-sweetened beverage had lower calorie content and good sensory acceptance. These results support the possibility to develop low-calorie, fruit-based kefir beverages.

In recent years, the telecommunications sector is no longer limited to traditional communications, but has become the backbone for the use of data, content and digital applications by individuals, governments and companies to ensure the continuation of economic and social activity in light of social distancing and total closure in most countries in the world. Therefore, electronic government (e-Government) and mobile government (m-Government) are the results of technological evolution and innovation. Hence, it is important to investigate the factors that influence the intention to use m-Government services among Jordan's society. This paper proposed a new m-Government acceptance model in Jordan (AMGS); this model combines the Information System (IS) Success Factor Model and Hofstede Cultural Dimensions Theory. The study was conducted by surveying different groups of the Jordanian community. A structured questionnaire was used to collect data from 203 respondents. Multiple regression analysis has been conducted to analyze the data. The results indicate that the significant predictors of citizen intention to use m-Government services in Jordan are Information Quality, Service Quality, Uncertainty Avoidance, and Indulgence vs. restraint. While, the results also suggest that Power Distance is not a significant predictor of citizen intention to use m-Government services. [ABSTRACT FROM AUTHOR]

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future. [ABSTRACT FROM AUTHOR]

Abstract The consumption and cultivation of curly kale in Brazil is recent and information on production systems and their acceptance by the consumer are scarce. The aim of this work was to evaluate the sensory characteristics of curly kales cultivated using the conventional and hydroponic systems, considering the treatments: cultivation under the conventional system, without fertilization (A), conventional system with organic fertilizers (C, E) and hydroponic system (F). The harvests were performed at 60, 90 and 120 days after planting for the plants cultivated using the conventional system and at 30 days for the hydroponic system. The total chlorophyll index content and the sensory analyses of ranking of difference and acceptance were analyzed. The lowest chlorophyll index in the curly kales was verified for the one cultivated under the hydroponic system. In the ranking test, the darkest green color was obtained for the curly kale produced using the conventional system and for the attributes aroma, sweet and bitter taste and crunchiness, there was no significant difference.

This study investigated the effect of the addition of starch from “hawthorn” yam (Dioscorea rotundata) and “creole” yam (Dioscorea alata) at different concentrations (0.1%, 0.3%, and 0.5% w/w) on the physicochemical and sensory properties of stirred-type yogurt. Pectin (0.3% w/w) was used as a reference stabilizer. Yogurt with yam starch presented 13.38% less syneresis than yogurts with pectin. At the sensory level, the most accepted treatment was yogurt with “creole” yam starch at 0.1% w/w. During 21 days of storage, yogurt with yam starch (“creole” and “hawthorn”) at 0.1% w/w showed a decrease in syneresis between 7% and 8%, while in those with pectin, syneresis remained practically constant in this period. Yogurt with yam starch was characterized as a pseudoplastic fluid, with a lactic acid bacterial count according to NTC 805. Yam starch can be used as stabilizer because it improves the physicochemical, sensory, and rheological characteristics of stirred-type yogurt. Especially the “creole” yam starch (0.1% w/w), which presents the best preference by consumers.

ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at −20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at −10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (−10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.

ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance.

Summary: This study was aimed to compare four commonly used methods for evaluating consumer acceptance (the 5‐point and the 9‐point hedonic scales) and preference (the ranking scale and the best‐worst scaling) in terms of their ability in discriminating samples and perceived ease of use by the elderly. Elderly (n = 100) and young adult (n = 100) consumers participated in this study. Each consumer evaluated five commercial orange juice samples in duplicate for hedonic rating and preference rank separately and then evaluated ten sets of three samples for the best‐worst scale, following the balanced incomplete block design. Nonparametric tests were employed as normality of data was violated. A significant sample effect was observed in all four methods (P <.001). Discriminating power of the best‐worst scaling was more pronounced in the elderly than in the young adults; however, the best‐worst scaling was easy to use for the young adults than for the elderly. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of salt (NaCl) content of 1.2%, 1.6%, and 2.0% in the sensory characteristics of restructured cooked hams, formulated with abnormal (PSE; pale, soft, and exudative) and normal (RFN; reddish pink, firm, and non-exudative) meats. The products with 1.2% added salt had higher (P < 0.05) acceptance scores for flavor, regardless of the type of meat used. Hams manufactured with PSE meat and 1.2% salt content had higher (P < 0.05) overall impression scores and were associated with the terms "characteristic ham flavor", "juicy", and "soft" in the check-all-that-apply analysis. RFN meat samples with 1.6% and 2.0% salt content were respectively associated to "rubbery" and "firm" texture. The ham flavor was always reported at the beginning of the temporal dominance of sensation test, followed by the term "salty" for the samples with 2.0% salt and "meaty" in the samples with 1.2% salt. The term "umami taste" appears to be associated to that samples made with PSE meat. These results led to the conclusion that PSE meat had a positive effect on the sensory profile of restructured cooked hams, especially in those formulated with 1.2% salt. [ABSTRACT FROM AUTHOR]

Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to save more test cost, assurance test and its equivalent truncated sequential test are studied. In a commonly used case, the operating characteristic (OC) function and expected test time (ETT) function of an assurance test are derived in a concise way. Equivalent test and relative concepts are defined. The procedures to construct a near equivalent truncated sequential test of an assurance test are established. Computation studies show that the near equivalent truncated sequential tests proposed in this paper keep almost the same OC curves with the assurance tests respectively. However, they can save the ETTs dramatically. In fact, the results show that the near equivalent truncated sequential tests can save around 50% of ETTs than the assurance tests respectively. [ABSTRACT FROM AUTHOR]

The presence of flavored olive oils (FOO) on the market represents an answer to an increasing consumer demand for novel and healthy food. This work aims to compare the sensory acceptability and the thermal stability of FOO prepared by mixing different flavors (lemon, onion, garlic, paprika) to an extra virgin olive oil (EVOO) also used as the control sample. 96 Tunisian citizens were involved in a consumer test and the lemon flavored oil was the most liked whereas the least liked was the oil with onion. Samples were subjected to different heat treatments (60 °C, 100 °C, 200 °C for 1, 2, 4, 8 hours) and the flavor addition did not influence the EVOO stability when samples were heated at 60 °C, whereas at 200 °C the FOO with onion and garlic showed higher oxidative stability. The thermo-oxidation process at 60 °C and at 100 °C of the FOOs was not detrimental for the volatile compound markers but the effect was noticeable for all these markers at 200 °C.

Due to the fast evolution of Sensor and Internet of Things (IoT) technologies, several large-scale smart city applications have been commercially developed in recent years. In these developments, the contracts are often disputed in the acceptance due to the fact that the contract specification is not clear, resulting in a great deal of discussion of the gray area. Such disputes often occur in the acceptance processes of smart buildings, mainly because most intelligent building systems are expensive and the operations of the sub-systems are very complex. This paper proposes SpecTalk, a platform that automatically generates the code to conform IoT applications to the Taiwan Association of Information and Communication Standards (TAICS) specifications. SpecTalk generates a program to accommodate the application programming interface of the IoT devices under test (DUTs). Then, the devices can be tested by SpecTalk following the TAICS data formats. We describe three types of tests: self-test, mutual-test, and visual test. A self-test involves the sensors and the actuators of the same DUT. A mutual-test involves the sensors and the actuators of different DUTs. A visual-test uses a monitoring camera to investigate the actuators of multiple DUTs. We conducted these types of tests in commercially deployed applications of smart campus constructions. Our experiments in the tests proved that SpecTalk is feasible and can effectively conform IoT implementations to TACIS specifications. We also propose a simple analytic model to select the frequency of the control signals for the input patterns in a SpecTalk test. Our study indicates that it is appropriate to select the control signal frequency, such that the inter-arrival time between two control signals is larger than 10 times the activation delay of the DUT.

Brazil is the world's largest producer and exporter of orange juice. Orange juice is a complex product, formed by an aqueous "blend" of various volatile and unstable organic components, responsible for its taste and aroma, as well as sugars, acids, minerals, vitamins and pigments. However, due to the more acidic flavor characteristic of orange juice, many consumers use the use of "common" crystal sugar for their consumption, which may reduce the nutritional quality of the final product. Thus, the objective was to evaluate the acceptance of orange juice sweetened with brown sugar, honey, and refined sugar, by assessing the sensory perception of consumers. The work was developed at the State University of Rio Grande do Sul. The oranges of the Valencia variety, after selection, washing and sanitization were submitted to the juice extraction process manually, and after filtration, 4.5 liters of orange juice were collected. They were then separated into three 1.5 liter portions in three 2 liter containers each, and diluted with the addition of 0.5 liters of water and "ordinary" crystal sugar, brown sugar and honey to 14 ° Brix. The acceptance test was performed by a team of 31 untrained judges, and the orange juice was evaluated for its appearance, taste, acidity, sweetness and overall impression, using a structured hedonic scale evaluation form. Nine points. Orange juice sweetened with refined sugar was presented as the best option of the evaluators, presenting higher grades in all tested attributes. [ABSTRACT FROM AUTHOR]

1. Sausages were used to assess the effects of chicken meat replacement by spent laying hen meat on the quality parameters and sensorial properties. 2. Five formulations were developed: control (CON) containing 100% chicken meat and 4 levels of chicken meat replacement with spent laying hen meat: 25% (T25), 50% (T50), 75% (T75) and 100% (T100). 3. Appearance, texture, succulence, flavour and overall consumer acceptance were analysed. Parameters such as moisture, ash, fat and protein content, pH, cooking loss and colour parameters (lightness (L*), redness (a*), yellowness (b*)) were analysed, as well as the texture properties (hardness, elasticity, cohesiveness and chewiness). 4. Statistical analysis did not reveal significant (P > 0.05) differences in chemical composition and colour parameters among formulations. On the other hand, CON treatment showed the lowest (P < 0.05) cooking loss (20.45%) that increased as spent laying hen meat increased in the formulation (24.92% vs. 27.65% vs. 28.12% vs. 33.05%, for T25, T50, T75 and T100 batches, respectively). 5. Regarding textural parameters, T75 and T100 formulations presented higher (P < 0.05) hardness and chewiness compared to the other ones. 6. Concerning to sensorial characteristics, the T100 formulation presented the lowest average scores (P < 0.05) for all attributes studied. However, the other batches (T25, T50 and T75) did not show significant differences for appearance, texture, succulence, flavour and overall acceptability attributes compared with the CON formulation. 7. The results indicated that the substitution of up to 75% of chicken meat by spent laying hen meat did not decrease the sensory acceptance of the sausages by consumers, demonstrating that this level of substitution in sausages allows better use of spent laying hen meat. [ABSTRACT FROM AUTHOR]

The related standards of fiber to the home engineering were introduced.The connection mode and transmission requirements of fiber link on the user side were described.According to the test experience accumulated in recent years,the problems and causes found in optical fiber link acceptance test were analyzed and the suggestions on how to guarantee the link quality were also put forward.

Universal pneumatic separator of seed CP-2F is created for final cleaning and separaiting of seeds from impurities, differing by aerodynamic properties. Pneumatic separator contains the frame, diametrical fan, channel with support grid and partition wall, separation and sediment chambers, inertial jalousie-backward dust collector, input device of raw material of active type, output device for material, device of adjust the supply of material and the air flow rate, drive mechanisms of working bodies. Acceptance tests were carried out on the secondary cleaning of seeds of spring oats and red clover at filing 1.02.1.75 and 0.46.0.78 t/hour respectively. The purity of the inputing material of oats was 96.17.96.8%. The bulk of the waste it taken by squashed oat grains - 2.36.3.38% and crushed grain - 0.22.0.76%. The purity of the clover inputing material ranged from 95.94 to 96.58%. The waste consisted with seeds of timothy grass and meadow fescue 3.42.4.06%. The predominant species of weed were creeping thistle and meadow fescue. After cleaning first grade seeds of oats have purity about 97.60.98.81%, this is below requirements of the Terms of Reference (99.0%). The cleaning efficiency meet regulatory (no less 80%), with performance up to 1.20 t/h. Low purity of oats seeds caused by presence of squashed grain and crushed grain in inputing material. Clover seeds of first grade at all modes correspond purity categories of elite seeds with cleaning efficiency 85.8.96.4%. Seed losses in waste at cleaning of both crops do not exceed the allowance. Seed crushing is not found. According to the results of acceptance tests separator of seed CP-2F is recommended for use in agriculture.

Socially assistive robots have been used in the care of elderly or dependent people, particularly with patients suffering from neurological diseases, like autism and dementia. There are some proposals, but there are no standardized mechanisms for assessing a particular robot’s suitability for specific therapy. This paper reports the evaluation of an acceptance test for assistive robots applied to people with dementia. The proposed test focuses on evaluating the suitability of a robot during therapy sessions. The test measures the rejection of the robot by the patient based on observational data. This test would recommend what kind of robot and what functionalities can be used in therapy. The novelty of this approach is the formalization of a specific validation process that only considers the reaction of the person to whom the robot is applied, and may be used more effectively than existing tests, which may not be adequate for evaluating assistance robots. The test’s feasibility was tested by applying it to a set of dementia patients in a specialized care facility.