Although the haptic sensation by a vibrotactile actuator can improve the usability and immersion of a handheld device, it is a challenge to generate a detailed texture and/or a small-scale shape with the vibrotactile actuator. These haptic effects can be achieved by a pin-array type tactile device, which selectively stimulates mechanoreceptors. However, it is not easy to construct a tactile device that is sufficiently small to be embedded into a handheld device. Furthermore, it is difficult to perform maintenance and change the configuration of the tactile device. Therefore, this paper proposes a tiny modular pin-array tactile device which can minimize the time of design, can increase the number of configuration, and can take ease maintenance. To construct this modular tactile device, we first design a tiny solenoid tactile actuator based on solenoids. Then, we cover the assembled actuator with a housing after simply assembling them in the target shape. Thus, this device has the advantages of simple design, straightforward configuration, and easy maintenance. From the experiments, the result clearly showed that the proposed tactile device generates sufficient output force to stimulate human skin over a wide frequency bandwidth and conveys a variety of vibrotactile sensations to users.
This study was conducted to analyze the bioactive compounds and in vitro antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a 60-mesh sieve (pore size, 250 μm). Hot water (80°C) infusions of whole and ground fruits were examined. In average of both whole and ground tea infusions, the maximum bioactive compounds were found in gardenia (β-carotene, lycopene, and vitamin C), magnolia (total chlorophyll and anthocyanin), quince (flavonoid), and wolfberries (phenolic), and the maximum antioxidant capacity was found in quince (ABTS and DPPH) and wolfberries (NSA). Whole fruit tea infusions showed a higher brightness than the ground fruit tea infusions. The total chlorophyll, anthocyanin, βcarotene, lycopene, phenolic, flavonoid, and vitamin C contents were found to be significantly (p � 0.001) higher in the ground fruit tea infusions than in the whole fruit tea infusions; additionally, the ground fruit tea infusions had a higher antioxidant capacity especially ABTS, DPPH and NSA. Therefore, the ground fruit tea infusions appeared to be more powerful with regard to the contents of bioactive compounds and antioxidant capacities than the whole fruit tea infusions.
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