BOLD: Bio-Inspired Optimized Leader Election for Multiple Drones.

Over the past few years, unmanned aerial vehicles (UAV) or drones have been used for many applications. In certain applications like surveillance and emergency rescue operations, multiple drones work as a network to achieve the target in which any one of the drones will act as the master or coordinator to communicate, monitor, and control other drones. Hence, drones are energy-constrained; there is a need for effective coordination among them in terms of decision making and communication between drones and base stations during these critical situations.

Simulation of creep in non-homogenous samples of human cortical bone.

Characterising the mechanisms causing viscoelastic mechanical properties of human cortical bone, as well as understanding sources of variation, is important in predicting response of the bone to creep and fatigue loads. Any better understanding, when incorporated into simulations including finite element analysis, would assist bioengineers, clinicians and biomedical scientists. In this study, we used an empirically verified model of creep strain accumulation, in a simulation of 10 non-homogeneous samples, which were created from micro-CT scans of human cortical bone of the femur midshaft obtained from a 74-year-old female cadaver.

The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.

Fermentation time has an influence on the quality characteristics of fermented meat products. The effect of heat treatment on physicochemical, sensory and microbiological properties of sucuk was determined during fermentation and after heat application, and the properties of heat-treated sucuk samples were compared with those of traditional sucuk. Optimum fermentation period was determined for sucuk samples with desirable characteristics.

Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks).

Effects of temperature and different fat levels on the quality of Turkish sausages (sucuks) were studied during the ripening period. Sausage batters prepared at 10%, 20% and 30% fat levels were processed at 20-22 and 24-26 °C. A high ripening temperature and low fat level caused fast dehydration.