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Intelligent and Evolutionary Systems - The 20th Asia Pacific Symposium, IES 2016, Canberra, Australia, November 2016, Proceedings (Hardcover, 1st ed. 2017)
George Leu, Hemant Kumar Singh, Saber Elsayed
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R8,048
R6,928
Discovery Miles 69 280
Save R1,120 (14%)
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Ships in 12 - 17 working days
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Over the last two decades the field of Intelligent Systems
delivered to human kind significant achievements, while also facing
major transformations. 20 years ago, automation and knowledge-based
AI were still the dominant paradigms fueling the efforts of both
researchers and practitioners. Later, 10 years ago, statistical
machine intelligence was on the rise, heavily supported by the
digital computing, and led to the unprecedented advances in and
dependence on digital technology. However, the resultant
intelligent systems remained designer-based endeavors and thus,
were limited in their true learning and development abilities.
Today, the challenge is to have in place intelligent systems that
can develop themselves on behalf of their creators, and gain
abilities with no or limited supervision in the tasks they are
meant to perform. Cognitive development systems, and the supporting
cognitive computing are on the rise today, promising yet other
significant achievements for the future of human kind. This book
captures this unprecedented evolution of the field of intelligent
systems, presenting a compilation of studies that covers all
research directions in the field over the last two decades,
offering to the reader a broad view over the field, while providing
a solid foundation from which outstanding new ideas may emerge.
Erucic acid and glucosinolate are the two major deterrents,
respectively of oil and seed meal in oilseed brassica. Indian
mustard oil is inferior in quality as it contains high amount of
erucic acid (28.0-53.0%) and linolenic acid (8.5-22.7%) although it
also contains linoleic (12.0-21.0%) and oleic acid (10.0-24.0%)
which is nutritionally good. High erucic acid rapeseed oil (eg.
Brassica campestris var. yellow sarson) is a preferred cooking
medium for its pungency especially in the preparation of pickles,
vegetables and fish items etc. in eastern India. Glucosinolates
stay in the seed meal after extraction of oil and are broken down
by the enzyme myrosinase into bitter tasting, toxic and goitrogenic
compounds reducing the nutritive value and palatability of the meal
and inhibit functioning of the thyroid gland of live-stocks. Now a
days, the emphasis is to develop "double low" low erucic acid (
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