The integration of Artificial Intelligence(AI)in healthcare is setting the stage for a transformative shift in how patient care is delivered,research is conducted,and operations are managed.Propelled by the exponentia...The integration of Artificial Intelligence(AI)in healthcare is setting the stage for a transformative shift in how patient care is delivered,research is conducted,and operations are managed.Propelled by the exponential growth of data,computational advancements,and AI innovations,this integration promises a new era of precision medicine with highly personalized and effective treatment strategies.However,the journey towards seamlessly embedding AI into healthcare systems is complex,marked by challenges such as ensuring data privacy and security,addressing ethical considerations,and overcoming barriers to technology integration and adoption.This paper delves into the current trends driving AI in healthcare,including machine learning,natural language processing,robotics,and the Internet of Medical Things,while also tackling the significant challenges these innovations present.It further explores strategies for navigating these obstacles,aiming to pave the way for the successful adoption of AI technologies that enhance healthcare delivery and patient outcomes.In doing so,this work underscores the critical role of collaborative efforts among stakeholders and the need for robust frameworks to ensure AI's ethical,secure,and effective integration into healthcare.展开更多
The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100...The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.展开更多
Seedling stage is an important period for forestry.The aim of this study was to estimate the growth trend of six local precious species and consider their implications for silviculture on forestry.We assessed height,d...Seedling stage is an important period for forestry.The aim of this study was to estimate the growth trend of six local precious species and consider their implications for silviculture on forestry.We assessed height,diameter near ground and crown width at 1,4,6 and 8-month.The variance analysis indicated that there were significant differences between species on all traits except diameter near ground and crown width at 8-month.There were no significant differences on height and crown width at all ages among replicates whereas there were significant differences on diameter near ground at 1 and 4 months,differences on diameter near ground at 6 months and no difference on diameter near ground at 8-month.The significant differences among interaction of species and replicates on diameter near ground at 1-months,4-month,6-month and crown width at 8-month were also found.Dalbergia odorifera had a higher growth period after 6-month.Aquilaria sinensis(Lour.)Spreng,Swietenia mahagoni(L.)Jacq.,Hopea hainanensis Merr.et Chun,Homalium hainanense Gagnep.and Cassia siamea Lam.had the same growth trend on all traits at the whole time.展开更多
文摘The integration of Artificial Intelligence(AI)in healthcare is setting the stage for a transformative shift in how patient care is delivered,research is conducted,and operations are managed.Propelled by the exponential growth of data,computational advancements,and AI innovations,this integration promises a new era of precision medicine with highly personalized and effective treatment strategies.However,the journey towards seamlessly embedding AI into healthcare systems is complex,marked by challenges such as ensuring data privacy and security,addressing ethical considerations,and overcoming barriers to technology integration and adoption.This paper delves into the current trends driving AI in healthcare,including machine learning,natural language processing,robotics,and the Internet of Medical Things,while also tackling the significant challenges these innovations present.It further explores strategies for navigating these obstacles,aiming to pave the way for the successful adoption of AI technologies that enhance healthcare delivery and patient outcomes.In doing so,this work underscores the critical role of collaborative efforts among stakeholders and the need for robust frameworks to ensure AI's ethical,secure,and effective integration into healthcare.
基金Science and Technology Project of Guangdong Forestry Society,Grant/Award Number:2020-GDFS-KJ-05Guangzhou Science and Technology Project,Grant/Award Number:202201011039Guangdong Science and Technology plan project,Grant/Award Number:2023B0208010001.
文摘The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.
文摘Seedling stage is an important period for forestry.The aim of this study was to estimate the growth trend of six local precious species and consider their implications for silviculture on forestry.We assessed height,diameter near ground and crown width at 1,4,6 and 8-month.The variance analysis indicated that there were significant differences between species on all traits except diameter near ground and crown width at 8-month.There were no significant differences on height and crown width at all ages among replicates whereas there were significant differences on diameter near ground at 1 and 4 months,differences on diameter near ground at 6 months and no difference on diameter near ground at 8-month.The significant differences among interaction of species and replicates on diameter near ground at 1-months,4-month,6-month and crown width at 8-month were also found.Dalbergia odorifera had a higher growth period after 6-month.Aquilaria sinensis(Lour.)Spreng,Swietenia mahagoni(L.)Jacq.,Hopea hainanensis Merr.et Chun,Homalium hainanense Gagnep.and Cassia siamea Lam.had the same growth trend on all traits at the whole time.
