{'fraction_non_alphanumeric': 0.0124804992199688, 'fraction_numerical': 0.0, 'mean_word_length': 5.447236180904523, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
A method of intra-ventricular bioimpedance spectroscopy to estimate the dynamic volume of right ventricle

: Dynamic volume measurements of the heart are primarily done in the left ventricle, but as the right ventricle is a frequent place for pacing electrodes it could be easier to estimate cardiac output through the right ventricle. Our goal was to find the correlation between intra-cardiac bioimpedance deviations and the variations related to changes of the right ventricle volume. The variations of right ventricle volume have been evaluated experimentally using a setup with an isolated pig heart. Measurements were made with an intra-ventricular catheter and using multifrequency impedance spectroscopy. Abstract: In this contribution, we investigate the possibilities of meat state assessment based on bioimpedance spectroscopy and fuzzy methods. We report on the procedure of feature selection from impedance spectra of meat aiming to reduce measurement data to features providing sufficiently information to build the basis for meat state estimation, classification of meat type and estimation of the level of freshness. The developed method is suitable for signal processing of impedance spectra in a devices for real-time meat monitoring based on bioimpedance spectra.