Integration of knowledge-based system, artificial neural networks and multimedia for gear design

Design is a complicated area consisting of a combination of rules, technical information and personal judgement. The quality of design depends highly on the designer's knowledge and experience. This system attempts to simulate the design process and to capture design expertise by combining artificial neural networks (ANNs) and knowledge based system (KBS) together with multi-media (MM). It has been applied to the design of gears. Within the system the knowledge based system handles clearly defined design knowledge, the artificial neural networks capture knowledge which is difficult to quantify and multi-media provides a user-friendly interface prompting the user to input information and to retrieve results during design process. The finished system illustrates how features of different Artificial Intelligence techniques, KBS, ANNs and MM, are combined in a hybrid manner to conduct complicated design tasks

Studies on the utilization of hybrid and local sorghums in villages of Maharashtra

Sorghum and pearl millet grains are used as staple food in several regions of India. They occupy nearly 27% of the total area under cereals and contribute about 14% of total cereal production in the country..

Physical and chemical characteristics of pearl millet grains and their relationship to roti quality

Physical characteristics such as swelling capacity of grain and flour and water-soluble flour fraction, and chemical characteristics such as protein, starch, amylose, soluble sugars and fat content in pearl millet (Pennisetum americanum (L.) Leeke) grains from 20 cultivars comprising local types, popular hybrids and prerelease lines were determined. Rotis were made from the grains of the 20 cultivars and evaluated for color, texture, odor, taste, and acceptability by a trained taste panel. The correlations between physicochemical characters and roti quality of 20 cultivars were worked out. The swelling capacity, water-soluble flour fraction, water-soluble protein, and amylose content of flour influenced the roti qualit

Nutritive Value Of Green And Mature Pigeonpea Seed

Pigeonpa ir wrtly conamed in the form of cooked dhal (decorticatad dry split aeture aeada) along with carads: In many countries pigeonpe 1Un garden pa ia c0mWed am grun meed collected 25 to 30 day. dter flaering (Singh etal 1984). In general, large seeded varieties are preferred for this purpose. In some Caribbean end ktin American countrier green piponpa ir procarred by canning or freezing. At ICRISAT nine genotyper differing in pod end seed coat colour were studied for the nutritional quality of green end mature meed

Boiled Sorghum Characteristics and their Relationship to Starch Properties

Traditional methods of boiled sorghum preparations are described. The cooking quality of boiled sorghum prepared from dehulled grain of 25 cultivars was evaluated using laboratory procedures. The percent increase in volume and weight of grains due to cooking, time required for cooking, texture of the cooked grain, and overall acceptability of the cooked product varied among the genotypes. Color, taste, texture, and keeping quality of boiled sorghum were evaluated using a taste panel. Swelling power, solubility, and inherent viscosity of starch were determined for 12 cultivars. The relationship between starch characteristics and cooking quality of boiled sorghum was studied. Cooking quality characteristics of boiled sorghum were significantly correlated with the swelling power and solubility of the starch

Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Mill sp.]: Mineral and Trace Elements

Mineral and trace elements of green and mature seed of pigeonpea genotypes were determined. Among the genotypes tested a considerable variation was observed in phosphorus, potassium and calcium of both green and mature seeds whereas the variation was small for magnesium. When consumed, green seeds are a richer source of iron, copper and zinc on a dry matter basis than the mature seed whereas there was a reverse trend for manganese. The calcium content of mature seed was significantly higher than green seed and this was attributed to the seed coat content of the mature seed

Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Millsp.]: Dry Matter Accumulation, Carbohydrates and Proteins

Since average dry matter accumulation of green pigeonpea seeds intended for use as a vegetable was 65.6% of the total in matured seeds, green seeds were collected prior to physiological maturity. Green seed contained less starch and more dietary fiber than did mature seed. Flatulence causing oligosaccharides were present in a lower amount in green seed. Trypsin inhibitor activity (TIA) was more in mature seed whereas green and mature seed differed little in chymotrypsin inhibitor activity (CIA). The mean value for in vitro protein digestibility (IVPD) of green seed was more than that of mature seed. The green seed had a greater amount of tryptophan and threonine and the sulphur containing amino acids, methionine and cystine. It is concluded that the green seeds of pigeonpea genotypes are nutritionally better than their mature seeds