g., shape, size, color) are applied to the incoming video sequences to detect them. This approach is very ambitious since it was designed to monitoring different kinds of insects, but its cost is too high, requiring also a lot of communication and computing resources.In [10] a monitoring system designed to monitor the fruit fly pest is proposed. The sensor is just a smartphone that includes on-board camera and native cellular communication capabilities. In this work, the sensor nodes periodically capture one image and deliver it to the central server through 3G data service available at trap location. Image processing is performed in the central server to detect the presence and number of fruit flies in each trap.

The authors show results using only one trap, but there are two main limitations to this idea: (1) image sensor cost related to the own terminal and the cost of each image upload through 3G data service, and (2) the power consumption demanded by the smartphone which is solved by authors with the use of solar panels, although there is no further details about it.In [1
Our senses allow us to demystify our surroundings. It is surprising then perhaps that one of our senses (smell) is still somewhat mysterious. Our senses receive and record input from the environment in order for us to respond and react in a fashion conducive to survival. A type of sense can vary from the very basic chemotaxis that plants exhibit as they grow towards light to the quite complex issue of pheremonal signalling in mate selection.

Senses and their importance vary, of course, across species and environment.

Note, for example, that cats can detect the difference in taste between sugar and saccharin, some snakes see via infrared Dacomitinib light (heat), bats see via hearing (or echo-location), fish can smell water soluble molecules, dogs squirm at very high audio frequencies and detect cancerous scents that humans are quite oblivious to.For humans at least, science has a reliable idea of the mechanisms involved in most senses. The taste of a molecule corresponds to which of the five (umami, sweet, sour, bitter and salty) receptors the molecule is able to activate (e.g.

, sodium glutamate, sucrose, acetic acid, quinine and sodium chloride respectively). Visual receptors allow us to see according to the wavelength Cilengitide of light that enters our eyes (red, green, blue) provided it is in the range 400�C700 nm. Hearing uses mechanics within the ear to translate acoustic vibrations to sound: for example, frequencies of 16.35, 18.35 and 20.60 Hz correspond to musical notes C, D and E. Touch converts physical damage to sense receptors (heat, pressure) into sensory perception.