This thesis presents novel research work on copyright protection of grey scale and colour digital images. New blind frequency domain watermarking algorithms using one dimensional and two dimensional Walsh coding were developed. Handwritten signatures and mobile phone numbers were used in this project as watermarks. In this research eight algorithms were developed based on the DCT using 1D and 2D Walsh coding. These algorithms used the low frequency coefficients of the 8 × 8 DCT blocks for embedding. A shuffle process was used in the watermarking algorithms to increase the robustness against the cropping attacks. All algorithms are blind since they do not require the original image. All algorithms caused minimum distortion to the host images and the watermarking is invisible. The watermark is embedded in the green channel of the RGB colour images. The Walsh coded watermark is inserted several times by using the shuffling process to improve its robustness. The effect of changing the Walsh lengths and the scaling strength of the watermark on the robustness and image quality were studied. All algorithms are examined by using several grey scale and colour images of sizes 512 × 512. The fidelity of the images was assessed by using the peak signal to noise ratio (PSNR), the structural similarity index measure (SSIM), normalized correlation (NC) and StirMark benchmark tools. The new algorithms were tested on several grey scale and colour images of different sizes. Evaluation techniques using several tools with different scaling factors have been considered in the thesis to assess the algorithms. Comparisons carried out against other methods of embedding without coding have shown the superiority of the algorithms. The results have shown that use of 1D and 2D Walsh coding with DCT Blocks offers significant improvement in the robustness against JPEG compression and some other image processing operations compared to the method of embedding without coding. The originality of the schemes enables them to achieve significant robustness compared to conventional non-coded watermarking methods. The new algorithms offer an optimal trade-off between perceptual distortion caused by embedding and robustness against certain attacks. The new techniques could offer significant advantages to the digital watermark field and provide additional benefits to the copyright protection industry.

This PhD thesis presents the outcome of employing both nanosecond and femtosecond pulsed lasers in order to modify the surface structure of a material at the micro and nano scales. Literature review was carried out on micro/nano fabrication technologies involved in the semiconductor industry, which are the basis of many current micro and nano-manufacturing processes. The first experiments concentrated on direct laser scanning of Si to produce surface microstructures. This type of texturing was very effective at reducing surface reflectivity and can be implemented in photovoltaic devices. It was also found that the ablation efficiency can be improved if laser processing is performed in an argon environment where oxidation can be suppressed. Moreover, a significant relationship between laser-texture characteristics (i.e. topography/morphology and periodicity) and total surface reflectance was demonstrated. Short-circuit modelling of the laser texture showed that electrical performance of the cell can be improved by 41.3% in the 360-1100 spectrum, even in the near-infrared for which Si is a weak absorber. From these experimental results, it was also noticed that the laser-generated micro-structures made the surface significantly wettable; but as the laser fluence was reduced, the contact angle of the surface could be changed. This led to the investigation of the wetting properties of nano-bumps produced on Si at fluences below the ablation threshold. Their wetting behaviour was reported for the first time. An effect named as 'invisible marking' in this thesis was demonstrated: vapour condenses into water drops of different size depending on the lattice arrangement of c-Si or a-Si. Such an interaction at the near-ablation threshold was also explored for another type of material: NiP/Al data storage disks. From this research, elliptical bumps with vertical dimension in the sub-nanometre scale were fabricated with extremely high repeatability (± 0.4 nm). In addition, it was found that elliptical bumps can offer better stiction performance than circular shapes, even at ultra-low flying height. This type of laser texture could be utilised as a means for tribological optimization of surfaces that are in close proximity and relative motion. Following the use of low-fluences by nanosecond pulses, this was also applied to scanning over a microsphere lens array. So far, the research on near-field effects produced at the bottom of transparent particles has focused on how to generate parallel nano-patterns by single pulses. However, the present work has demonstrated that a focused beam with a tight-focus can be used to fabricate single lines or shapes rather than repeated patterns. In this way, a femtosecond laser was introduced to meet such a challenge. Moreover, laser-induced periodic surface structures (LIPSS) by fs pulses were also identified along the near-field generated nano-patterns. The evolution of such a periodic, self-assembly structuring was also investigated, and new optical characteristics of structural colour were found.

Increased DOC and Fe concentrations from terrestrial landscapes has led to the browning of boreal surface waters. The negative societal and ecological impacts of brownification are increased cost of water purification, increased presences of algae and cyanobacteria, loss of ecosystem services and reduced recreational value. Impacts of climate change, changes in land use and reduced sulfur deposition have been identified as drivers of brownification. While it has been recognized that DOC and Fe from terrestrial landscapes is increasing, little has been done to understand the impact of different land use practices on brownification. This research aims at evaluating the DOC and Fe runoff from spruce plantations, clear-cuts and wetland landscapes and determining the export of DOC from these landscapes into humic lakes. To do that, streams running through these three different land use types were sampled for water colour, pH, temperature, conductivity, DOC and Fe both at upstream and downstream of each land use type. Further, water discharge was calculated with the help of flow speed measurements and stream profiling (width, depth and channel shape). DOC (but not Fe) concentrations changed significantly depending on land use type. Wetlands lead to reduced DOC concentrations, whereas especially spruce plantations lead to increased stream water DOC concentrations.

Thesis (M.Sc.(Agricultural Management )) -- University of Limpopo, 2020 / Avocado fruit ‘Hass’ harvested during early-season and exposed to temperature at 5.5°C for 28 d are susceptible to chilling injury (CI); and therefore, develop poor skin colour during ripening. In ‘Hass’ avocado fruit, skin colour change during ripening is used by European market to indicate fruit ripeness and softness. Therefore, the aim of this study was to evaluate the use of hot water (HW) and methyl jasmonate (MJ) as postharvest treatment dips to mitigate CI; and thereby, enhance ‘Hass’ avocado fruit peel colour during ripening. Fruit were harvested randomly from 5 selected trees treated alike during early season (April 2018); and thereafter, transported to the laboratory. At the laboratory, experiments of this study were divided into 2: experiment (1) fruit were dipped into HW (38, 42 and 46°C for 30, 25 and 20 min, respectively); and experiment (2) fruit were dipped into MJ (10 and 100 µmol/L for 2 min) treatments. In both experiments after these treatments, fruit were allowed to dry for 60 minutes at ambient (±25°C) temperature and untreated fruit were used as control. Thereafter, fruit were stored at commercial shipping temperature (5.5°C) for up to 28 d. After removal from cold storage, fruit were ripened at ambient temperature (±25°C) and evaluated every after 2 d for weight loss, firmness loss, objective colour parameters (lightness-L*, chroma-C* and hue angle-h*), subjective colour (eye colour) and ripening percentage. However, chilling injury (CI) and electrolyte leakage (EL) were evaluated immediately after removal from cold storage. The results showed that HW significantly (P< 0.05) increased weight and firmness loss during ripening. Furthermore, HW reduced EL and external chilling injury (ECI) of ‘Hass’ avocado fruit during cold storage. In addition, the results showed that HW had significant effect (P< 0.05) on colour parameter L* and eye colour rating, but did not affect (P> 0.05) C* and h*. Avocado ‘Hass’ fruit subjected to HW at 42°C/25 and 46°C/20 min developed purple colour (eye colour rating 4.47 and 4.36, respectively) during ripening when compared with HW at 38°C/30 min and control fruit. Moreover, results showed that dipping fruit in 10 µmol/L had a significant effect (P< 0.05) on reducing weight loss during ripening. Methyl jasmonate (10 and 100 µmol/L) treatment reduced EL and alleviated external chilling injury (ECI) of ‘Hass’ fruit during cold storage. The results showed that MJ (10 and 100 µmol/L) treatments had significant effect (P< 0.05) on colour parameter L*, h* and eye colour rating, but did not affect (P> 0.05) C*. Furthermore, ‘Hass’ fruit treated with 10 and 100 µmol/L MJ reached the purple skin colour (eye rating 5.39 and 5.19, respectively) during ripening. Fruit dipped in MJ (10 µmol/L) had low weight loss when compared with fruit treated with MJ (100 µmol/L). In conclusion, the results of this study indicated that HW (42°C/25 minutes) and MJ (10 µmol/L) effectively alleviated external chilling injury; and therefore, improved ‘Hass’ skin colour development during ripening / Agricultural Research Council-Institute (Agriseta) and University of Limpopo

This thesis deals with conformal geometric algebra CGA for colour image processing, particularly with colour segmentation. For this reason it is not sufficient to work in RGB colour space. It is more convenient to use a colour space called CIELAB. CIELAB is endowed by Euclidean metric corresponding with human perception of colours. Afterwards an algorithm for an object detection via CGA based on colour differences is included. The final part of the thesis deals with least squares fitting of sphere to points using CGA. The sphere fitting is then used to adjust colour differences in an image to improve the algorithm for an object detection.

In this paper I will present the concept of cosmic horror through the author H. P.Lovecraft and the philosophical perspective of cosmicism. Thereafter I examine some theoretical approaches of a dark pedagogy, and showcase a dark pedagogical curriculum. I shall then analyse the short story The Colour Out of Space, and the mini-series Chernobyl in order to explore themes of cosmic horror and relate them to a dark pedagogical practice, as well as relate the dark pedagogical curriculum to the regulatory documents of the Swedish high school, with a particular focus on the course of religious studies. In my findings I will show how the examined stories can be seen to fit within the dark pedagogical aspects of qualification, socialization and subjectification, as well as present the overlap that I have found between the dark pedagogical curriculum and the regulatory documents of the Swedish high school.

LEISURE CENTRE of SPORTS ACTIVITIES In Brno-Komárov Leisure Centre is located in the Center CITY DISTRICT Brno-Komárov, where their function is absolutely ideal. It is located on the continental divide the "old Komárov" (terrace houses) and the "new Komárov“ (Panel housing estates). Its location offers very easy, short and safe distance and therefore available to all. At the same time visually concluded was created by the Church. Giles, creating a small square in the Centre of the MUNICIPAL representative, which miss here. The idea of the concept is - response to longitudinal settlement in the form of high concrete blocks, in the form of organic in which, even for the eyes of the top balconies and Windows offers pleasant views of the elegant organic shapes inducing natural environment in "concrete town". - create an interesting space, that it is impossible to visually accommodate from a single location, but attracts the visitor to explore, where each movement open up new views and vistas - create a hidden but easily accessible location, offering a peaceful setting in the heart of busy urban traffic in particular. The complex is made up of a few nuggets of larger or smaller dimensions, which in itself always skrývájí a specific function. All are then linked by generous ground floor in which are located in areas of technical and sanitary facilities, and in a couple of rooms reserved for the management of the Centre. Due to their location in the middle of the Prism, are illuminated by a smaller Atrium. The Center is primarily focused on sports activities, which today enjoy great popularity at the same time, however, is relatively small.This is a climbing, which people desire for nature, and in opposition to parkour, which nurtures the spirit and body in an urban environment. On their own but also advocates of traditional sports. The Centre offers a large room for activities, of course, a calmer character as is sitting with his friends, playing board games, billiards, table football, or other activities, supported by a range of smaller snack on the bar. In addition, in the Centre of reserved space either to study creative formation, work on your computer in the form of smaller classrooms, but also larger Lecture Hall, which is available for the holding of cultural events or interesting lectures. Finally, there's a café serving small snack and space to relax with views of the local church with outdoor seating on the square, or views to the opposite side to sports activities. The ability to make parenting moments while waiting for the end of children's games. The Center is, of course, accessible and open to possibilities of larger or smaller events, cultural and social life (concerts, balls, lectures, meetings, etc.) With regard to the character of the building is taken to a pleasant environment for children outside as well as inside, and therefore, it is proposed as a Center loft in the passive standard, which uses the means for sustainable development. The elegant structure of wood trusses glued-in is clearly visible in the Interior and at the same time with a pleasant interior climate offers very pleasant, natural and healthy environment for children, which is also trying to elicit from the bowels of prefabricated houses and from computer screens to healthier activities, to social life.

The object of this thesis is to focus on the major influences of vehicle saleability in Czech Republic in terms of the most important criteria, such as price, fuel consumption, colour etc. Part of the work will be arranged questionnaires. The survey indicates desirability of cars back for the last five years. This creates sales trend with a hint of future development.

This project deals with automatic recognition of facial expression in colour pictures. At first, the colour-based face detection is accomplished, three colour spaces are used: RGB, HSV and YCbcCr. As next, the pictures are automatically cropped so that only the face region is present. It is accomplished by computing the borders of the face region based on knowledge of position of eyes, nose and mouth. From the face region, the feature vector is obtained using a bank of Gabor filters. The project introduces two different kinds of Gabor filters and proposes a new bank of filters. The feature vector is used as an input to the neural network. The neural network was trained on a set of pictures from AR database created for facial expression recognition. The output of the network is the facial expression the input picture was assigned to. This project mentions the testing for different settings of the neural network and presents and discuss the recognition results of the network.

<p>Zadatak ove doktorske disertacije je bio da se utvrdi uticaj različitih tehnolo&scaron;kih parametara na formiranje boje Petrovačke kobasice, kao i da se modelovanjem tradicionalne tehnologije utvrdi zavisnost između brojnih tehnolo&scaron;kih parametara i optimalnog kvaliteta boje ovog tradicionalnog proizvoda, radi standardizacije kvaliteta i bezbednosti, a u cilju dobijanja prepoznatljivog proizvoda vrhunskog kvaliteta koji bi se kontinuirano proizvodio.<br />U cilju realizacije postavljenih zadataka tokom tri proizvodne sezone je izrađeno 13 modela Petrovačke kobasice kako bi se ispitao uticaj sledećih varijabilnih tehnolo&scaron;kih parametara: proizvodne sezone, vremena otko&scaron;tavanja mesa post mortem, vrste upotrebljenog omotača (prirodni i ve&scaron;tački), ručnog i ma&scaron;inskog me&scaron;anja, dimljenja u tradicionalnim i kontrolisanim uslovima, su&scaron;enja i zrenja u tradicionalnim i kontrolisanim uslovima, dodatka izolovane autohtone starter kulture, vremena skladi&scaron;tenja i načina pakovanja (neupakovane, pakovane u vakuumu i modifikovanoj atmosferi) na proces formiranja boje.<br />Formiranje boje Petrovačke kobasice tokom procesa dimljenja, su&scaron;enja i skladi&scaron;tenja praćeno je određivanjem instrumentalnih pokazatelja boje (L*, a*, b*, h, C*, R, BI i &Delta;E) na povr&scaron;ini i preseku Petrovačkih kobasica. Utvrđeni su brojni tehnolo&scaron;ki parametri (vrednost pH, sadržaj vlage, sadržaj ukupnih masti, sadržaj ukupnog pepela i sadržaj hlorida), pokazatelji senzornog kvaliteta (spolja&scaron;nji izgled i stanje omotača, boja i održivost boje na preseku, ukupan senzorni kvalitet) i kvalitet ljute začinske paprike.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Analizom rezultata dobijenih u ovim ispitivanjima zaključeno je da su kobasice izrađene od ohlađenog mesa dimljene i su&scaron;ene u tradicionalnim uslovima (B1 i B2 grupe) imale optimalan kvalitet boje i bile vrhunskog (za&scaron;tićenog) senzornog kvaliteta. Niže temperature (8,30&deg;C-10,7&deg;C) tokom procesa dimljenja i su&scaron;enja, sporiji pad vrednosti pH, od 5,69 (nadev) do ~5,4 (na kraju procesa fermentacije) i sadržaj hlorida ~ 3% u gotovom proizvodu, uz dodatak kvalitetne ljute začinske paprike omogućili su formiranje optimalne boje ove grupe kobasica. Optimalnu boju preseka kobasica karakteri&scaron;u numerički manje vrednosti instrumentalnih pokazatelja boje (L*, a*, b*, h, C* i BI) u odnosu na kobasice sa nižim senzornim ocenama za boju. Tokom skladi&scaron;tenja (od kraja su&scaron;enja do 270. dana proizvodnje) utvrđene su manje promene instrumentalnih pokazatelja boje na povr&scaron;ini i preseku Petrovačkih kobasica kada su skladi&scaron;tene upakovane (vakuum i modifikovana atmosfera) u poređenju sa neupakovanim. Pakovanje u vakuumu i modifikovanoj atmosferi je dobro re&scaron;enje za očuvanje optimalnih karakteristika boje kobasica, jer su upakovane kobasice B1 i B2 grupe skladi&scaron;tene 4 meseca od zavr&scaron;etka procesa su&scaron;enja (od 90. do 210. dana od dana proizvodnje) bez promena senzornog kvaliteta boje, a zatim su do kraja perioda skladi&scaron;tenja (270. dana proizvodnje) promene bile neznatne.<br />Uzimajuću u obzir da su ova istraživanja deo &scaron;ire koncipitranih istraživanja razvoja tradicionalne tehnologije proizvodnje Petrovačke kobasice i standardizacije kvaliteta i bezbednosti, ispitan je uticaj varijabilnih tehnolo&scaron;kih parametara i na formiranje policikličnih aromatičnih ugljovodonika u Petrovačkoj kobasici, kao veoma važnih pokazatelja zdravstvene bezbednosti kobasica.<br />Jedan od najznačajnijih rezultata u ovim istraživanjima je da benzo[a]piren nije detektovan ni u jednom uzorku Petrovačke kobasice. Takođe je zaključeno da je Petrovačka kobasica dimljena na tradicionalan način, kao i u industrijskim uslovima bezbedna za potro&scaron;ače sa aspekta sadržaja policikličnih aromatičnih ugljovodonika, jer su svi ispitani uzorci kobasica ispunjavali uslove propisane domaćim i evropskim propisima.</p> / <p>The aim of this Ph.D. dissertation was to determine the influence of various technological parameters on the colour formation of Petrovačka kobasica, as well as to define correlation between number of technological parameters and optimal colour quality of traditional product (by modelling traditional technology), in order to standardize quality and safety, and consequently with the main goal to obtain a recognizable high quality product that could be continuously produced throughout the whole year period.<br />To achieve the defined tasks in three production season 13 models of Petrovačka kobasica were produced in order to examine the effect of the following variable technological parameters: production season, post mortem time of meat deboning, type of the casing (natural and artificial), manual or mechanical mixing, smoking in traditional and controlled conditions, drying and ripening in traditional and controlled conditions, the addition of isolated indigenous starter culture, and storage time and packaging (unwrapped, packed in vacuum and modified atmosphere) in the process of colour formation.<br />Colour formation of Petrovačka kobasica during smoking and drying processes and storage was followed by determination of instrumental colour parameters (L*, a*, b*, h, C*, R, BI and &Delta;E) on the surface and cut cross section of Petrovačka kobasica. The number of technological parameters (pH, content of moisture, total fat, total ash and chloride), indicators of sensory quality (sausage appearance and condition of casing, colour and colour stability at the cut cross section, the overall sensory quality) and quality of red hot paprika powder were determined.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Analysing the results obtained in these studies it was concluded that sausages produced from chilled meat and smoked in traditional conditions (sausages of B1 and B2 groups) had the optimal colour quality and superior (protected) sensory quality. Lower temperatures (8.30&deg;C-10.7&deg;C) during smoking and drying processes, slower decrease of pH value from 5.69 (raw sausage after stuffing) to ~ 5.4 (at the end of the fermentation process) and the chloride content ~ 3% in the final product, with the addition of high quality red hot paprika powder enable the formation of the optimal colour of these groups of sausages. Optimal colour of cut cross section of sausages was characterized with numerically smaller values of instrumental colour parameters (L*, a*, b*, h, C* and BI) in relation to sausages with lower scores for sensory evaluated colour. During storage (from the end of drying process up to 270 days of production), minor changes of instrumental colour characteristics on the surface and cut cross section of Petrovačka kobasica were noted when sausages were stored packed in vacuum or modified atmosphere, compared with unpackaged ones. Packing in vacuum and modified atmosphere is a good solution for the preservation of optimal colour characteristics, as packaged sausages of B1 and B2 groups stored for 4 months from the end of the drying process (from 90 to 210 days from the date of production) had no changes in sensory evaluated colour quality. Further, until the end of storage (270 days of production) just minor changes of this sensory parameter were noticed.<br />Considering that these investigations are a part of wider conceived researches of development of traditional technology of Petrovačka kobasica and standardization of quality and safety, the influence of variable technological parameters on the formation of polycyclic aromatic hydrocarbons in Petrovačka kobasica, as a very important indicator of health safety of sausage, were also studied.<br />One of the most important results of these researches is that benzo[a]pyrene was not detected in any sample of Petrovačka kobasica. It was also concluded that Petrovačka kobasica smoked in traditional way, as well as in industrial conditions was safe for consumers in the terms of the content of polycyclic aromatic hydrocarbons, as all samples of analysed sausages meet the requirements defined by national and European regulations.</p>