Background: The duration of orthodontic treatment is often a significant deterrent for patients when considering conventional mechanics, which can be time-consuming.Photobiomodulation (PBM) utilizes visible red to near-infrared wavelengths of light frequencies to expedite orthodontic treatment time.Objective: To investigate the effect of three Ligh
Recent Advances and Sustainable Approaches Towards Efficient Wastewater Treatment Using Natural Waste Derived Nanocomposites: A Review
Pollutants like arsenic, chromium, or other toxic heavy metals have the most dreadful impact on humans or animals and also become a threat worldwide.Introducing these contaminants into the environment is not just due to the chemical industry but also coexists in combined form in underground rocks, contaminating groundwater during breakdown.Epidemic
A Novel Gesture Recognition System for Intelligent Interaction with a Nursing-Care Assistant Robot
The expansion of nursing-care assistant robots in smart infrastructure has provided more applications for homecare services, which has raised new demands for smart and natural interaction between humans and robots.This article proposed an innovative hand motion trajectory (HMT) gesture recognition system based on background velocity features.Here,
Parameter masks for close talk speech segregation using deep neural networks
A deep neural networks (DNN) based close talk speech segregation algorithm is introduced.One nearby microphone is used to collect the target speech as close talk indicated, and another microphone is used to get the noise in environments.The time and fleshlight automatique energy difference between the two microphones signal is used as the segregati
Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality
The properties of food products are the result of changes produced in raw materials as a result of process treatments.In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, and flavor, and are especially due to the time and temperature of the malaxation phase.These parameter