By Harold H Szu
The Rockefeller University, USA
Applied Bionics and Biomechanics
Published: Nov 09, 2023 | pg. no: 1-81
Abstract: The contribution of : “Smartphones Nowcast Next Calamities,” is to make sure that the next generation of Smartphones are active transceivers that can gather acoustic, optical, & seismological information for mankinds calamities (afterminimizing the privacy, & false negative rate issues due to minority phones). ...[Read more]
View eBookBy Jose Manuel Salum Tome
Catholic University of Temuco, Chile
Published: Sep 05, 2023 | pg. no: 1-13
Abstract: ...[Read more]
View eBookBy Juliana Chidimma Agubokwu
University of Science, Arts, and Technology, Montserrat, USA
Published: Jun 13, 2023 | pg. no: 1-33
Abstract: Over 300 million people live with the Hepatitis B virus (HBV), and over 170 million live with the Hepatitis C virus (HCV) worldwide. In sub-Saharan Africa, Nigeria has over 21 million people living with HBV and/or HCV. Yet, most Nigerian people living with hepatitis are unaware that they have the disease. U.S. Nigerian immigrants are at high risk for HBV and HCV because they originate from Nigeria ...[Read more]
View eBookBy Patricia Beck Eichler-Barker
Federal University of Rio Grande do Norte (UFRN), Brazil
Published: Mar 27, 2023 | pg. no: 1-26
Abstract: The study indicates that both multivariate analyses and the FORAM index (FI) are dependable tools for evaluating water quality and reef health on coral reefs. The occurrence of foraminifera in reef areas is influenced by factors such as hydrodynamics and reworking processes. The abundance of smaller and stress-tolerant foraminifera, and the absence of symbiont-bearing taxa, suggesting unfavorable ...[Read more]
View eBookBy Jacob K. Agbenorhevi
Kwame Nkrumah University of Science and Technology, Ghana
Published: Feb 02, 2023 | pg. no: 1-16
Abstract: Cocoa and chocolate products are widely recognized around the world as things that are linked to emotional eating and offer instant gratification. Consumers’ choice of chocolate is impacted by the presenting health attributes of the chocolates. In the market, certain chocolate products are increasingly labeled with the percent cocoa content. Depending on the labeling on the cocoa or chocolate pr ...[Read more]
View eBook