Identification of student comprehension using forehead wrinkles

2011 International Conference on Computer, Communication and Electrical Technology (ICCCET)
Tamilnadu, 18-19 March 2011
Page(s): 66 - 70

Professor Dr. M.Mohamed Sathik, M.Sc., M.Phil., M.B.A., M.Tech., M.S., Ph.D. and Dr. G.Sofia M.C.A, M.Phil., (Ph.D)

Dept. of Comput. Sci.
Sadakathullah Appa Coll.
Tirunelveli
India

Facial Expression plays a vital role in the identification of Emotions and comprehension level of the students in the virtual classrooms. Expressions that signal emotions include muscle movements such as raising the eyebrows, wrinkling the brow (the forehead or eyebrow), rolling the eyes or curling the lip. Here, we propose an efficient method for identifying the expressions of the students to recognize their comprehension from the facial expressions in static images containing the frontal view of the human face. Our goal is to categorize the facial expressions of the students in the given image into two basic emotional expression states - comprehensible, incomprehensible. One of the key action units in the face to expose expression is forehead. In this paper, Facial expressions are identified from the wrinkles of the forehead. Our method consists of three steps, Forehead detection, Wrinkle extraction and Emotion recognition. The proposed method is tested on the images from YALE and JAFFE Face databases.

http://ieeexplore.ieee.org/xpl/articleDetails.jsp?arnumber=5762440

Augmented gustation using electricity

AH '11 Proceedings of the 2nd Augmented Human International Conference
March 12th 2011DP-A5
Article No. 34
http://dx.doi.org/10.1145/1959826.1959860

Hiromi Nakamura
Meiji University, Higashi-mita, Tama-ku, Kawasaki-shi, Kanagawa, Japan

Homei Miyashita
Meiji University/JST, CREST, Higashi-mita, Tama-ku, Kawasaki-shi, Kanagawa, Japan

In this paper, we propose a method to augment gustation and increase the number of perceptible tastes. Electric taste is the sensation elicited upon stimulating the tongue with electric current. We used this phenomenon to convey information that humans cannot perceive with their tongue. Our method involves changing the taste of foods and drinks by using electric taste. First, we propose a system to drink beverages using straws that are connected to an electric circuit. Second, we propose a system to eat foods using a fork or chopsticks connected to an electric circuit. Finally, we discuss augmented gustation using various sensors.

http://dl.acm.org/citation.cfm?doid=1959826.1959860

Odor and taste perception at normal and low atmospheric pressure in a simulated aircraft cabin

Journal für Verbraucherschutz und Lebensmittelsicherheit
March 2011, Volume 6, Issue 1, pp 95-109
Cover Date 2011-03-01
DOI 10.1007/s00003-010-0630-y

Andrea Burdack-Freitag, Dino Bullinger, Florian Mayer, Klaus Breuer

Fraunhofer Institut für Bauphysik
Fraunhoferstraße 10
83626, Valley
Germany

Abstract

During flights, reduced odor and taste perception is reported. Passengers tend to prefer spicier meals than on the ground. The conditions on board were simulated at the Fraunhofer flight test facility in Holzkirchen, Germany, consisting of a front fuselage of an Airbus A310-200 in a huge metal tube in which all relevant parameters can be adjusted (humidity, temperature, pressure). Flight tests were carried out at low atmospheric pressure corresponding to cabin conditions on board at cruising altitude and were repeated at normal atmospheric pressure corresponding to ground conditions. All other parameters were kept constant. Under these conditions, test persons smelled and tasted food-safe flavorants to evaluate the mean odor and taste thresholds and tasted different flavored food. Even tomato juice and various wines were tasted for odor and taste qualities, intensities and individual preferences. At low pressure conditions, higher taste and odor thresholds of flavorants were generally observed with few exceptions. Salt, sugar, glutamate and most odorant thresholds increased clearly. Organic acids and some bitter tastants showed no change. Transferred to complete meals, more salt, sugar and herbs were necessary on board to serve meals that tasted similar to the way they did on the ground. Sour ingredients had to be reduced. The odor and taste spectrum of the beverages investigated changed in various ways. Light and fresh flavors decreased, whereas intensive flavors persisted.

http://link.springer.com/article/10.1007/s00003-010-0630-y