title: Data mining in bioinformatics using Weka

authors: Frank, Eibe

subjects: computer science

abstract: The Weka machine learning workbench provides a general purpose environment for automatic classification, regression, clustering and feature selection-common data mining problems in bioinformatics research. It contains an extensive collection of machine learning algorithms and data exploration and the experimental comparison of different machine learning techniques on the same problem. Weka can process data given in the form of a single relational table. Its main objectives are to (a) assist users in extracting useful information from data and (b) enable them to easily identify a suitable algorithm for generating an accurate predictive model from it.

text: Data mining in bioinformatics using Weka The Weka machine learning workbench provides a general purpose environment for automatic classification, regression, clustering and feature selection-common data mining problems in bioinformatics research. It contains an extensive collection of machine learning algorithms and data exploration and the experimental comparison of different machine learning techniques on the same problem. Weka can process data given in the form of a single relational table. Its main objectives are to (a) assist users in extracting useful information from data and (b) enable them to easily identify a suitable algorithm for generating an accurate predictive model from it.

year: 2004

title: Reduction in drying time of taro using pretreatments or posttreatment with hot air drying

authors: Thamarai Selvan, Shiva Subramani

abstract: Taro is a widely cultivated crop, primarily grown for its corm, which serves as a staple food worldwide. However, due to its high moisture content, taro is highly perishable, with an unprocessed shelf life of only 15 to 20 days. Drying has been employed as a method for extending shelf life by reducing moisture content to levels that inhibit microbial growth and prevent moisture-induced deteriorative biochemical reactions. Convective hot air drying (HAD) is the most commonly used method for food drying, but it is associated with prolonged drying times and high energy consumption. This research aimed to reduce the drying time of taro by using pretreatments and posttreatments with hot air drying. HAD without pre- or posttreatments was used as a control, and drying times were compared across four pretreatment methods (microwave, blanching, ultrasonication, and osmotic dehydration) and one posttreatment method (microwave). The results indicated that microwave post-treatment after 1 hour of hot air drying at 50°C reduced total drying time by 85% compared to the control. Similarly, microwave post-treatment after 1 hour of hot air drying at 70°C reduced drying time by 75% when moisture content decreased from 2.4 (dry basis) to 1.3 (dry basis). In contrast, blanching and osmotic dehydration pretreatments at 50°C worsened drying efficiency, increasing drying time relative to the control. Microwave pretreatments at 50°C resulted in slight reductions in drying time compared to the control.  Additionally, peeling the skin before drying reduced total drying time by approximately 36% compared to skin-on samples. However, slicing was necessary, as whole peeled samples required longer drying times than sliced ones. Taro, sliced to 8 mm thickness, dried with hot air at 70°C for 1 hour, followed by 20 minutes of microwave post-treatment, reaches 0.10 (dry basis), which is the required final moisture content for taro flour production, and is suitable for industrial scale implementation. Further research is required to assess the energy consumption of microwave post-treatment and hot air drying to determine their economic and sustainable feasibility. Quantifying energy requirements is essential for balancing efficiency with cost-effectiveness.

text: Reduction in drying time of taro using pretreatments or posttreatment with hot air drying Taro is a widely cultivated crop, primarily grown for its corm, which serves as a staple food worldwide. However, due to its high moisture content, taro is highly perishable, with an unprocessed shelf life of only 15 to 20 days. Drying has been employed as a method for extending shelf life by reducing moisture content to levels that inhibit microbial growth and prevent moisture-induced deteriorative biochemical reactions. Convective hot air drying (HAD) is the most commonly used method for food drying, but it is associated with prolonged drying times and high energy consumption. This research aimed to reduce the drying time of taro by using pretreatments and posttreatments with hot air drying. HAD without pre- or posttreatments was used as a control, and drying times were compared across four pretreatment methods (microwave, blanching, ultrasonication, and osmotic dehydration) and one posttreatment method (microwave). The results indicated that microwave post-treatment after 1 hour of hot air drying at 50°C reduced total drying time by 85% compared to the control. Similarly, microwave post-treatment after 1 hour of hot air drying at 70°C reduced drying time by 75% when moisture content decreased from 2.4 (dry basis) to 1.3 (dry basis). In contrast, blanching and osmotic dehydration pretreatments at 50°C worsened drying efficiency, increasing drying time relative to the control. Microwave pretreatments at 50°C resulted in slight reductions in drying time compared to the control.  Additionally, peeling the skin before drying reduced total drying time by approximately 36% compared to skin-on samples. However, slicing was necessary, as whole peeled samples required longer drying times than sliced ones. Taro, sliced to 8 mm thickness, dried with hot air at 70°C for 1 hour, followed by 20 minutes of microwave post-treatment, reaches 0.10 (dry basis), which is the required final moisture content for taro flour production, and is suitable for industrial scale implementation. Further research is required to assess the energy consumption of microwave post-treatment and hot air drying to determine their economic and sustainable feasibility. Quantifying energy requirements is essential for balancing efficiency with cost-effectiveness.

year: 2025

title: Claiming space and restoring harmony within hui whakatika

authors: Berryman, Mere

subjects: Maori

abstract: The time has come for indigenous, specifically Māori psychologies, to move from the margins, and claim legitimate space within the discipline of psychology (MPRU, 2007). Phinney and Rotheram (1987) argue that there are ethnicallylinked ways of thinking, feeling and acting that are acquired through socialisation. The message implicit in this statement has profound implications for a discipline that seeks to understand and respond to the intricacies of human behaviour. Although the epistemological paradigms emerging from the experiences of indigenous minorities such as Māori may offer a challenge to mainstream knowledge and perspectives (Gordon, 1997), it is clear that disregarding such alternatives may well leave the discipline of psychology impoverished. On the other hand, paying attention to alternative paradigms may well serve to enrich this discipline. This paper presents two successful Hui Whakatika that were led by Māori in mainstream settings. Particular dimensions of, and congruencies between both are explored. The first highlights the vital role of a kaumatua in facilitating and guiding the entire process; the second focuses on the role and experiences of a kaitakawaenga as he works collaboratively with whānau members to find resolution and restore harmony.

text: Claiming space and restoring harmony within hui whakatika The time has come for indigenous, specifically Māori psychologies, to move from the margins, and claim legitimate space within the discipline of psychology (MPRU, 2007). Phinney and Rotheram (1987) argue that there are ethnicallylinked ways of thinking, feeling and acting that are acquired through socialisation. The message implicit in this statement has profound implications for a discipline that seeks to understand and respond to the intricacies of human behaviour. Although the epistemological paradigms emerging from the experiences of indigenous minorities such as Māori may offer a challenge to mainstream knowledge and perspectives (Gordon, 1997), it is clear that disregarding such alternatives may well leave the discipline of psychology impoverished. On the other hand, paying attention to alternative paradigms may well serve to enrich this discipline. This paper presents two successful Hui Whakatika that were led by Māori in mainstream settings. Particular dimensions of, and congruencies between both are explored. The first highlights the vital role of a kaumatua in facilitating and guiding the entire process; the second focuses on the role and experiences of a kaitakawaenga as he works collaboratively with whānau members to find resolution and restore harmony.

year: 2008