The (R)evolution of Music Video in American Music Industry

The essay offers a concise historical examination of the evolution of music videos and places this medium within the broader context of the popular music industry, which is influenced by the principles of late capitalism. The study highlights the significance of music videos in the popular music industry and media studies, underscoring their role as both promotional and artistic products. It traces the medium's development, from its early days as "illustrated songs" in the late 19th century to the MTV era's explosion, marked by groundbreaking music video directors and the digital turn in the 21st century, which has reshaped the landscape of music video production, distribution, and reception. The article also addresses emerging trends, such as visual albums and changes in video length and format, reflecting shifts in music consumption and technology. In conclusion, it asserts that music videos continue to evolve, challenging conventions and fostering a multisensory, intermedial relationship with audiences

New Approaches to Minimum-Energy Design of Integer- and Fractional-Order Perfect Control Algorithms

In this paper the new methods concerning the energy-based minimization of the perfect control inputs is presented. For that reason the multivariable integer- and fractional-order models are applied which can be used for describing a various real world processes. Up to now, the classical approaches have been used in forms of minimum-norm/least squares inverses. Notwithstanding, the above-mentioned tool do not guarantee the optimal control corresponding to optimal input energy. Therefore the new class of inversebased methods has been introduced, in particular the new σ- and H-inverse of nonsquare parameter and polynomial matrices. Thus a proposed solution remarkably outperforms the typical ones in systems where the control runs can be understood in terms of different physical quantities, for example heat and mass transfer, electricity etc. A simulation study performed in Matlab/Simulink environment confirms the big potential of the new energy-based approaches

Zarządzanie jakością nasion zbóż kondycjonowanych efektywnymi mikroorganizmami (EM) i światłem czerwonym (RL)

The study pertained to environmentally-friendly methods in the cultivation of cereal, and aimed to manage the quality of rye and triticale seeds and determine the impact of seed conditioning using effective microorganisms (EM), red light (RL), and a combination of the two (RL × EM) on the yield of grain and straw. Moreover, the seeds were sown into soil with and without EM conditioning, designated as 0 and PEM. The yield fluctuations depended mostly on the studied rye and triticale cultivars. The best effects we observed in soil without EM conditioning for Dańkowskie Złote rye and Moderato triticale. The increase in grain and straw yields was, respectively: 26% (RL), 31% (RL × EM), 40% (EM), and 17% (RL × EM), 23% (RL), 32% (EM) – Dańkowskie Złote, 27% (RL × EM), 44% (EM), 46% (RL), and 17% (RL × EM), 51% (EM), 78% (RL) – Moderato. In turn, seeds exposed to the experimental treatment and sown into soil containing EM produced reduced yields in both of the above cultivars. It is noteworthy that the conditioning methods employed in the field experiment can facilitate increased yields but most importantly contribute to the resilience of agrosystems and can therefore have environmental benefits. It is noteworthy that the conditioning methods employed in the field experiment can facilitate increased yields but most importantly contribute to the resilience of agrosystems and can therefore have environmental benefits.The study pertained to environmentally-friendly methods in the cultivation of cereal, and aimed to manage the quality of rye and triticale seeds and determine the impact of seed conditioning using effective microorganisms (EM), red light (RL), and a combination of the two (RL × EM) on the yield of grain and straw. Moreover, the seeds were sown into soil with and without EM conditioning, designated as 0 and PEM. The yield fluctuations depended mostly on the studied rye and triticale cultivars. The best effects we observed in soil without EM conditioning for Dańkowskie Złote rye and Moderato triticale. The increase in grain and straw yields was, respectively: 26% (RL), 31% (RL × EM), 40% (EM), and 17% (RL × EM), 23% (RL), 32% (EM) – Dańkowskie Złote, 27% (RL × EM), 44% (EM), 46% (RL), and 17% (RL × EM), 51% (EM), 78% (RL) – Moderato. In turn, seeds exposed to the experimental treatment and sown into soil containing EM produced reduced yields in both of the above cultivars. It is noteworthy that the conditioning methods employed in the field experiment can facilitate increased yields but most importantly contribute to the resilience of agrosystems and can therefore have environmental benefits. It is noteworthy that the conditioning methods employed in the field experiment can facilitate increased yields but most importantly contribute to the resilience of agrosystems and can therefore have environmental benefits

Ásványvizek érzékszervi minőségének vizsgálata ProfiSens szoftver alkalmazásával = Computer supported sensory evaluation of mineral waters by the application of the ProfiSens software

A csendes ásványvizek érzékszervi vizsgálatnak kísérleti eredménye szerint a csapvíz uszoda illata és klóros íze miatt elkülönült a Mohai Ágnes, a Veritas, az Óbudai Gyémánt, a Balfi és a Fonyódi palackozott vizektől. Fontos kiemelni ugyanakkor, hogy a csapvíz érzékszervi minősége akár Budapest, akár Magyarország viszonylatában nagy eltéréseket mutathat. A savanykás ízben a magas HCO3 tartalmú Mohai és Balfi elkülönült a többi víztől, míg az alacsonyabb tartalommal rendelkező vizek között nem volt érzékszervi különbség. A legtermészetesebb jelleggel a Fonyódi rendelkezett. Szájérzetben, fémességben nem adódott matematikailag igazolható szignifikáns különbség a vizsgált termékek között. Korábbi kutatásaink eredményeit alátámasztva arra a következtetésre jutottunk, hogy amennyiben az ásványvizek több tulajdonságban is érzékelhetően eltérőek, úgy a profilanalítikus eljárás, az ásványvizek érzékszervi leírásának megfelelő módszere. A ProfiSens segítségével korrekt módon és megbízhatóan automatizálható a bírálat megtervezése, kivitelezése és értékelése. A szoftveres támogatásnak köszönhetően a módszer időigénye lecsökken, segítségével a bírálók és a szakemberek azonnal megismerhetik az eredményeket, amelyeket visszacsatolhatnak, integrálhatnak az előállítási, kutatási folyamatokba. Sensory quality involves all attributes perceived through the human senses. The subjective character of the assessors taking part in the evaluation might influence sensory testing data. However, several techniques are known which reduce bias to an acceptable level. Information Technology (IT) is a great help in designing and performing sensory tests in accordance to the relevant ISO standards. Our laboratory has developed a VBA software supporting sensory profile analysis of food products. Mainly the dissolved materials determine the sensory properties of mineral waters. Our study was carried out to determine whether non-expert assessors (consumers) could differentiate between different types of mineral water. In the group there were still (non-carbonated) bottled water samples are: Mohai Ágnes, Veritas, Óbudai Gyémánt, Balfi, Fonyódi and tap water

Comparison of multianalyte proficiency test results by sum of ranking differences, principal component analysis, and hierarchical cluster analysis

Sum of ranking differences (SRD) was applied for comparing multianalyte results obtained by several analytical methods used in one or in different laboratories, i.e., for ranking the overall performances of the methods (or laboratories) in simultaneous determination of the same set of analytes. The data sets for testing of the SRD applicability contained the results reported during one of the proficiency tests (PTs) organized by EU Reference Laboratory for Polycyclic Aromatic Hydrocarbons (EU-RL-PAH). In this way, the SRD was also tested as a discriminant method alternative to existing average performance scores used to compare mutlianalyte PT results. SRD should be used along with the z scores-the most commonly used PT performance statistics. SRD was further developed to handle the same rankings (ties) among laboratories. Two benchmark concentration series were selected as reference: (a) the assigned PAH concentrations (determined precisely beforehand by the EU-RL-PAH) and (b) the averages of all individual PAH concentrations determined by each laboratory. Ranking relative to the assigned values and also to the average (or median) values pointed to the laboratories with the most extreme results, as well as revealed groups of laboratories with similar overall performances. SRD reveals differences between methods or laboratories even if classical test(s) cannot. The ranking was validated using comparison of ranks by random numbers (a randomization test) and using seven folds cross-validation, which highlighted the similarities among the (methods used in) laboratories. Principal component analysis and hierarchical cluster analysis justified the findings based on SRD ranking/grouping. If the PAH-concentrations are row-scaled, (i.e., z scores are analyzed as input for ranking) SRD can still be used for checking the normality of errors. Moreover, cross-validation of SRD on z scores groups the laboratories similarly. The SRD technique is general in nature, i.e., it can be applied to any experimental problem in which multianalyte results obtained either by several analytical procedures, analysts, instruments, or laboratories need to be compared. [Figure not available: see fulltext.] © 2013 Springer-Verlag Berlin Heidelberg

QUALIFICATION OF ASSESSORS IN FOOD PROFILE ANALYSIS AND OTHER NEW DEVELOPMENTS OF PROFISENS

Sensory analysis is a fundamental tool in food quality assurance. Beside consumer tests (that focus on the acceptance of products), trained panels provide much detailed sensory data on the intensity of the most relevant attributes. The analysis of descriptive sensory data is a very complex task of this science. One of the key issues is the reliability of the panel members in making decisions. The research group of BME and BCU has created a specialized software - ProfiSens - for food profile analysis. ProfiSens was applied in research and education, in designing and carrying out profile analyses by different panelists in hundreds of cases. Several times not only the food samples, but also the group of panelists were to be qualified. In our paper we discuss a new method based on geometrical properties of the profile polygon, which offers a fast way for the qualification of the assessors. We also often met the problem of willing to use earlier defined profile analysis scoresheets or even only some of their attributes. The solution for these problems is to create a DataBase, containing all the data of designed scoresheets, and to make possible searching and picking up any wanted attributes from the DB. We discuss our results in this field as well