Nowadays, a lot of people indulge themselves in the world of social media. With the current pandemic scenario, this engagement has only increased as people often rely on social media platforms to express their emotions, find comfort, find like-minded individuals, and form communities. With this extensive use of social media comes many downsides and one of the downsides is cyberbully. Cyberbullying is a form of online harassment that is both unsettling and troubling. It can take many forms, but the most common is a textual format. Cyberbullying is common on social media, and people often end up in a mental breakdown state instead of taking action against the bully. On the majority of social networks, automated detection of these situations necessitates the use of intelligent systems. We have proposed a cyberbullying detection system to address this issue. In this work, we proposed a deep learning framework that will evaluate real-time twitter tweets or social media posts as well as correctly identify any cyberbullying content in them. Recent studies has shown that deep neural network-based approaches are more effective than conventional techniques at detecting cyberbullying texts. Additionally, our application can recognise cyberbullying posts which were written in English, Hindi, and Hinglish (Multilingual data).
Processing of citrus fruits results in production of a large amount of by product and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phenolic content. However, these peels are under-utilised despite their claimed health benefits. This study evaluates the morphological structure, functional properties and sensory attributes of sweet lime peel and orange peel powder with a aim of providing an economical ingredient for the development of functional foods. Peels of sweet lime and orange were transformed into powder through solar drying followed by grinding. In the present study, we have compared the morphology and organoleptic constituents of orange peel powder (OPP) and sweet lime peel powder (SLPP). The morphology of the two samples was studied by SEM and element composition was studied and analysed by EDX. Organoleptic and sensory attributes were analyzed by a 9 pointer hedonic scale rating. Peel powders were also compared for two functional properties i.e. their Solubility Index and Swelling Power. Orange peel powder (OPP) had a better sensory rating than Sweet lime peel powder (SLPP). The morphology of both powders was same but SLPP had a slightly rough texture than OPP.
As we know,shaking due to seismic waves causes damage to buildings. The damage maybe influenced by the characteristics of soil in the affected area.The objective of the paper is to show the effect of the earthquake on different types of foundations such as shallow, mat/raft, pile and structures like gravity dam, arch dam etc. The reaction of soil to the loading of the building when a building undergoes an earthquake disturbance as a behaviour of deflection is known as the soil structure interaction. The movement of ground during theearthquake induces kinematic and inertial loading which decreases the bearing capacity and increments the settlement of shallow foundations. In seismic regions, where kinematic interactions have been observed, the mat foundations experiences overturning moments. Pile foundations are influenced by both kinematic and inertial interactions which causes many failures. The convoluted oscillating arrangement of acceleration and ground motion in a gravity dam,developing ephemeral dynamic loads because of inertia of dam and confined water is the seismic activity generated in these dams. The arch dam foundations undergoes effects of inertia and flexibility due to the propagation of seismicwaves.
The security of image data from unauthorized users is important hence image encryption play an important role in hiding information. This survey paper measure up the different encryption techniques for securing multimedia data with objective to give complete review on the various encryption techniques. This paper presents a review of survey literature published from 2008 to 2015 in aspect of different image encryption/decryption techniques with tabular form and the algorithms used to extract the features from the images. KeywordsEncryption, feature extraction, color, texture, algorithms.the correlation between image elements was significantly decreased. Results also show that increasing the number of blocks by using smaller block sizes resulted in a lower correlation and higher entropy [1].An Image Encryption Approach Using a Combination of Permutation Technique Followed by Encryption: It is a new permutation technique based on the combination of image permutation and a well known encryption algorithm called RijnDael. The original image was divided into 4×4 pixels blocks, which were repositioned into a permuted image using a permutation process, and then the generated image was encrypted using the RijnDael algorithm [2]. Younes results show that the connection between image elements was significantly decreased by using the combination technique and higher entropy was attained.
Aim: Processing of citrus fruits results in the production of a >40 million tons of by-products worldwide and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phenolic content. However, these peels are under-utilised despite their claimed health benefits. This study evaluates the morphological structure and sensory attributes of sweet lime peel and orange peel powder. Study Design: The present study was conducted in 3 phases- Collection of Raw Material Pretreatment & dehydration Processing into powder form. Place and Duration of the Study: The present study was conducted in the Department of Food &Nutrition of Babasa.heb Bhimrao Ambedkar University Lucknow. The duration of the study is 6 months i.e. from Jan, 2022- July, 2022. Methodology: Peels of sweet lime and orange were transformed into powder through solar drying followed by grinding. In the present study, we have compared the morphology and organoleptic constituents of orange peel powder (OPP) and sweet lime peel powder (SLPP). The morphology of the two samples was studied by Scanning Electron Microscopy (SEM) and element composition was studied and analysed by Energy Dispersive X-Ray Analysis (EDX). Organoleptic and sensory attributes were analyzed by a 9 pointer hedonic scale rating. Peel powders were also compared for two functional properties i.e. their Solubility Index and Swelling Power.
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