This paper describes the Chinese spelling correction system submitted by BIT at CLP Bake-off 2014 task 2. The system mainly includes two parts: 1) N-gram model is adopted to retrieve the non-words which are wrongly separated by word segmentation. The non-words are then corrected in terms of word frequency, pronunciation similarity, shape similarity and POS (part of speech) tag. 2) For wrong wor...

We developed a Chinese spelling check system for error detection and error correction subtasks in the 2013 SIGHAN-7 Chinese Spelling Check Bake-off. By using the resources of Chinese phonology and orthographic components, our system contains four parts: high confidence pattern matcher, the detection module, the correction module, and the merger. We submitted 2 official runs for both subtasks. T...

Introduction. This paper provides new evidence that the benefactive suffix -(e)cwu in Korean serves two different functions in syntax. Depending on whether it heads an applicative phrase or functions as a cohead of v, -(e)cwu exhibits distinct behaviors with respect to argument licensing, types of compatible roots, and the interaction with causative morphology. Puzzle. Korean benefactive suffix...

In this paper, we present the experimental results on Critical Dimension (CD) control via real-time temperature control for warped wafers. As opposed to run-to-run control where information from the previous wafer or batch is used for control of the current wafer or batch, the approach here is real-time and make use of current information for control of the current wafer CD. In this paper we de...

This paper describes our system for the subtask 1 of traditional Chinese Parsing of SIGHAN Bake-off 2012 evaluation. Since this research mainly focuses on speech recognition and synthesis applications, only base phrase chunking was implemented using three Conditional Random Field (CRF) modules, including word segmentation, POS tagging and base phrase chunking sub-systems. The official evaluatio...

John D. Williams Wanjun Wang Louisiana State University Department of Mechanical Engineering Baton Rouge, Louisiana 70803 E-mail: [email protected] Abstract. In recent years, a relatively new type of negative photoresist, EPON SU-8, has received a lot of attention in the MEMS field because of its excellent lithography properties. Significant research efforts have been made to study the lithographic ...

Cereal Chem. 85(l):82-91 This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best-fit models for loaf volume, bake mix time, and water absorption had R2 value...

Nowadays, consumers are paying more and attention to healthy eating, unfortunately, insulin resistance type 2 diabetes affecting many people. In general, people the consumption of fibre-rich foods. our study, we developed high-fibre ready-to-bake flour mixture blends using purple wheat (white wholemeal). For fibre fortification, inulin, chia seed psyllium husk were used. After determining basic...

We have developed a sensor to measure the glass transition temperature (T,) of photoresist during its pre-exposure bake. During prebake, the resist must reach this temperature in order for significant solvent evaporation to occur. To determine T, we measured the change in phase of a high frequency pulse as it was reflected from the interface between an 8” silicon wafer and a photoresist film. T...