Urban forms and processes can be observed as fractal structures since in their seemingly chaotic development and complexity it can be noticed an internal order and regularity, which could be quantified and described by the methods of fractal analysis.With determination of fractal dimension it is possible to quantify the level of irregularity, the c
A HYBRID FILTER AND WRAPPER FEATURE SELECTION APPROACH FOR DETECTING CONTAMINATION IN DRINKING WATER MANAGEMENT SYSTEM
Feature selection is an important task in predictive models which helps to identify the irrelevant features in the high - dimensional dataset.In this case of water contamination detection dataset, the standard wrapper algorithm alone cannot be applied because of the complexity.To overcome this computational complexity problem and making it lighter,
Predicting Student Dropout and Academic Success
Higher education institutions record a significant amount of data about their students, representing a considerable potential to generate information, knowledge, and monitoring.Both school dropout and educational failure in higher education are an obstacle to economic growth, employment, competitiveness, and productivity, directly impacting the liv
Low-Damage Reactive Ion Etching of Nanoplasmonic Waveguides with Ultrathin Noble Metal Films
Nanoplasmonic waveguides utilizing surface plasmon polaritons (SPPs) propagation have been investigated for more than 15 years and are now well understood.Many researchers make their efforts to find the best ways of using light and overcoming the speed limit of integrated circuits by means of SPPs.Here, we introduce the simulation results and fabri
Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits
Background.Biscuits are consumed by all of society in the world.Incorporation of different ratios of quinoa flour into wheat flour for the production Mints of biscuits is needed for the production of functional foods.Objective.This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological a