This paper presents a concept of an intelligent sensing technique based on modulating the frequency responses of microwave near-field sensors to characterize material parameters. The concept is based on the assumption that the physical parameters being extracted such as fluid concentration are constant over the range of frequency of the sensor. The modulation of the frequency response is based on the interactions between the material under test and multiple sensors. The concept is based on observing the responses of the sensors over a frequency wideband as vectors of many dimensions. The dimensions are then considered as the features for a neural network. With small datasets, the neural networks can produce highly accurate and generalized models. The concept is demonstrated by designing a microwave sensing system based on a two-port microstrip line exciting three-identical planar resonators. For experimental validation, the sensor is used to detect the concentration of a fluid material composed of two pure fluids. Very high accuracy is achieved.
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http://dx.doi.org/10.3390/s19214766 | DOI Listing |
ACS Nano
January 2025
Tianjin Key Lab for Rare Earth Materials and Applications, Center for Rare Earth and Inorganic Functional Materials, Haihe Laboratory of Sustainable Chemical Transformations, Smart Sensing Interdisciplinary Science Center, School of Materials Science and Engineering, National Institute for Advanced Materials, Nankai University, Tianjin 300350, P. R. China.
The regulation of the f-f transition is the basis of utilizing the abundant optical properties of lanthanide (Ln), of which the key is to modulate the local environment of Ln ions. Here, we constructed Eu(III)-based unit-cell-sized ultrathin nanowires (UCNWs) with red luminescence and polymer-like behavior, which appears as an ideal carrier for regulating f-f transition. The f-f transition of Eu(III) in UCNWs could be precisely regulated through various ligands.
View Article and Find Full Text PDFEur J Sport Sci
February 2025
Flinders University, College of Nursing and Health Sciences, Caring Futures Institute, Adelaide, South Australia, Australia.
This study examined participation and predictors of walking sports enjoyment among Australian adult walking sport participants. An online cross-sectional survey assessed walking sport participation, enjoyment, and barriers and motives to participation. Physical activity behavior and motivations were also assessed.
View Article and Find Full Text PDFEnviron Monit Assess
January 2025
College of Earth and Environmental Sciences, University of the Punjab, Lahore, 54000, Pakistan.
Rapid urbanization in Lahore has dramatically transformed land use and land cover (LULC), significantly impacting the city's thermal environment and intensifying climate change and sustainable development challenges. This study aims to examine the changes in the urban landscape of Lahore and their impact on the Urban thermal environment between 1990 and 2020. The previous studies conducted on Lahore lack the application of Geospatial artificial intelligence (GeoAI) to quantify land use and land cover, which is successfully covered in this study.
View Article and Find Full Text PDFBackground: Phase four of the Alzheimer's Disease Neuroimaging Initiative (ADNI4) began in 2023. This time-period corresponded to MRI vendors introducing product sequences with compressed sensing (CS), cross-vendor adoption of arterial spin-labelling (ASL) and multi-band slice excitation, and hardware improvements (head-coils, increased gradient amplitudes). These advances enabled the acquisition of new imaging measures and reduced scan times.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.
The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future.
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