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Stochastic processes in the musification of cellular automata
Kingsley Ash(킹슬리 애시),Nikos Stavropoulos(니코스 스타브로폴로스) 한국전자음악협회 2012 에밀레 Vol.10 No.-
이 글은 실시간으로 악보를 만들며 소리 파일들을 구동하고 처리함으로써 ‘상호 작용을 통해 음을 생산하는 작곡interactive generative composition’을 위한 시스템인 ‘라이브셀Livecell’에 대하여 논하고 있다. 이를 위해 저자의 이론적 근거를 제시하고, 맥락에 따른 셀룰러 오토마타cellular automata의 적용을 예시하며, 응용 프로그램의 구조 설계를 밝힌다. 또한 셀룰러 오토마타의 음악화에 대한 접근 방법과 악보에서 데이터 간의 관계를 제시하며, 악보의 제작과 그 디스플레이를 비롯한 인터페이스 디자인에 대해 기술한 후, 음악적 최종 생산물에 대한 관찰과 향후 발전에 대한 논의로 끝을 맺는다. This paper discusses Livecell, a system for interactive generative composition through real?.time score generation as well as the triggering and treatment of sound files. The paper outlines the authors’ rationale, discusses the use of cellular automata in this context and provides an insight into the application’s structural design. The authors summarise their approach to CA musification, the representation of data relations in a musical score, and interface design as well as score generation and display. The paper concludes with observations on the musical output and discussion of future developments.
( Kingsley Ekene Nwagu ),( Imo A. Ekpo ),( Benjamin Utip Ekaluo ),( Godwin Michael Ubi ),( Munachimso Odinakachi Elemba ),( Uzoh Chukwuma Victor ) 한국미생물 · 생명공학회 2019 한국미생물·생명공학회지 Vol.47 No.4
In this study we attempted to screen bacteria and fungi that generate electricity while treating wastewater using optimized double-chamber microbial fuel cell (MFC) system parameters. Optimization was carried out for five best exoelectrogenic isolates (two bacteria and three fungi) at pH values of 6.0, 7.5, 8.5, and 9.5, and temperatures of 30, 35, 40, and 45℃; the generated power densities were measured using a digital multimeter (DT9205A). The isolates were identified using molecular characterization, followed by the phylogenetic analysis of isolates with known exoelectrogenic microorganisms. The bacterium, Proteus species, N6 (KX548358.1) and fungus, Candida parapsilosis, S10 (KX548360) produced the highest power densities of 1.59 and 1.55 W/m<sup>2</sup> (at a pH of 8.5 and temperatures of 35 and 40℃) within 24 h, respectively. Other fungi― Clavispora lusitaniae, S9 (KX548359.1) at 40℃, Clavispora lusitaniae, S14 (KX548361.1) at 35℃―and bacterium― Providencia species, N4 (KX548357.1) at 40℃―produced power densities of 1.51, 1.46, and 1.44 W/m<sup>2</sup>, respectively within 24 h. The MFCs achieved higher power densities at a pH of 8.5, temperature of 40℃ within 24 h. The bacterial isolates have a close evolutionary relationship with other known exoelectrogenic microorganisms. These findings helped us determine the optimal pH, temperature, evolutionary relationship, and exoelectrogenic fungal species other than bacteria that enhance MFC performance.
Kingsley Uchenna Ozioko,Raymond Awudu Agbu 한국역학회 2018 Epidemiology and Health Vol.40 No.-
OBJECTIVES: In light of the dramatic spread of Ebola virus in some parts of Africa and the 2014 outbreak in Nigeria, a study was conducted to evaluate bushmeat dealers’ knowledge and attitudes about zoonotic infections and the risk of transmission to humans. METHODS: A crosssectional survey was conducted in a community in Nsukka, southeast Nigeria. Hunters (n=34) and bushmeat traders (n=42) were interviewed. A semistructured questionnaire was used to generate the data. The Fisher exact test was used to evaluate the significance of differences between these groups. RESULTS: Only 11.8% of the hunters, as compared to 35.7% of the traders, had no knowledge of possible causes of zoonotic infections (p<0.05). However, 64.7% of the hunters, compared to 38.1% of the traders, were ignorant regarding the responsibility of public health personnel and veterinarians (p<0.05), and 76.5% of the hunters compared to 42.9% of the traders were ignorant regarding the existence of zoonoses in Nigeria (p<0.05). A statistically significant difference was also found between these groups regarding the risk of contracting an infection from ectoparasites (p<0.05). The attitudes of respondents towards zoonotic diseases did not differ significantly between the groups. CONCLUSIONS: The level of awareness about zoonotic diseases was low in this area, underscoring the need for interventions.
Kingsley Ekene Nwagu1,Imo A. Ekpo,Benjamin Utip Ekaluo,Godwin Michael Ubi,Munachimso Odinakachi Elemba,Uzoh Chukwuma Victor 한국미생물·생명공학회 2019 한국미생물·생명공학회지 Vol.47 No.4
In this study we attempted to screen bacteria and fungi that generate electricity while treating wastewater using optimized double-chamber microbial fuel cell (MFC) system parameters. Optimization was carried out for five best exoelectrogenic isolates (two bacteria and three fungi) at pH values of 6.0, 7.5, 8.5, and 9.5, and temperatures of 30, 35, 40, and 45℃; the generated power densities were measured using a digital multimeter (DT9205A). The isolates were identified using molecular characterization, followed by the phylogenetic analysis of isolates with known exoelectrogenic microorganisms. The bacterium, Proteus species, N6 (KX548358.1) and fungus, Candida parapsilosis, S10 (KX548360) produced the highest power densities of 1.59 and 1.55 W/m2 (at a pH of 8.5 and temperatures of 35 and 40℃) within 24 h, respectively. Other fungi— Clavispora lusitaniae, S9 (KX548359.1) at 40℃, Clavispora lusitaniae, S14 (KX548361.1) at 35℃—and bacterium— Providencia species, N4 (KX548357.1) at 40℃—produced power densities of 1.51, 1.46, and 1.44 W/m2, respectively within 24 h. The MFCs achieved higher power densities at a pH of 8.5, temperature of 40℃ within 24 h. The bacterial isolates have a close evolutionary relationship with other known exoelectrogenic microorganisms. These findings helped us determine the optimal pH, temperature, evolutionary relationship, and exoelectrogenic fungal species other than bacteria that enhance MFC performance.
African Traditional Fermented Foods and Probiotics
Kingsley C. Anukam,Gregor Reid 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.6
African traditional fermented foods remain the main source of nutrition for many rural communities in Africa. Although lactic acid bacteria are integral to many of these foods, little is known about the specific health benefits they confer or the properties of their strains. This mini-review explores the history of some African fermented foods and their microbial content and properties within the context of probiotic characteristics. Given the recent upsurge in probiotic research, recommendations are made on studies that could be performed with African fermented foods and their strains, with a view to improving the health of people in sub-Saharan Africa.