JPEG is most popular image compression and encoding, this technique is widely used in many applications (images, videos and 3D animations). Meanwhile, researchers are very interested to develop this massive technique to compress images at higher compression ratios with keeping image quality as much as possible. For this reason in this paper we introduce a developed JPEG based on fast DCT and removed most of zeros and keeps their positions in a transformed block. Additionally, arithmetic coding applied rather than Huffman coding. The results showed up, the proposed developed JPEG algorithm has better image quality than traditional JPEG techniques.
Image Fusion Using A Convolutional Neural Network
This paper presents a combination of enhancement techniques for fingerprint images affected by different type of noise. These techniques were applied to improve image quality and come up with an acceptable image contrast. The proposed method included five different enhancement techniques: Normalization, Histogram Equalization, Binarization, Skeletonization and Fusion. The Normalization process standardized the pixel intensity which facilitated the processing of subsequent image enhancement stages. Subsequently, the Histogram Equalization technique increased the contrast of the images. Furthermore, the Binarization and Skeletonization techniques were implemented to differentiate between the ridge and valley structures and to obtain one
... Show MoreThis study was aimed to investigate the load of bacterial contaminant in fresh meat with different types of bacteria.One handered and seven samples were collected from different regions of Baghdad . These samples included 37 of fresh beef 70 of fresh sheep meat. All samples were cultured on different selective media to identitfy of contaminated bacteria .The result revealed that The percentage of bacterial isolate from raw sheep meat were, % 23.8of StreptococcusgroupD,29.4 % of Staphylococcus aureus ,14.7 % of E.coli , %4.9of Salmonella spp, ,%3.5 of pseudomonas aeruginosa, %14.7.%14.7 of Proteus spp.% 2.1 of Listeria spp while the raw beef meat content %5.55 of Staphylococcus aureus, %8.14 of streptococcus group D , %5.18 %1.85 of E.coli,
... Show MorePreparation and Identification of some new Pyrazolopyrin derivatives and their Polymerizations study