Confidence level and feeling of knowing in question answering: The weight of inferential processes.

The workshop program of the Association for the Advancement of Artificial Intelligence’s 33rd Conference on Artificial Intelligence (AAAI-19) was held in Honolulu, Hawaii, on Sunday and Monday, January 27–28, 2019. There were fifteen workshops in the program: Affective Content Analysis: Modeling Affect-in-Action, Agile Robotics for Industrial Automation Competition, Artificial Intelligence for Cyber Security, Artificial Intelligence Safety, Dialog System Technology Challenge, Engineering Dependable and Secure Machine Learning Systems, Games and Simulations for Artificial Intelligence, Health Intelligence, Knowledge Extraction from Games, Network Interpretability for Deep Learning, Plan, Activity, and Intent Recognition, Reasoning and Learning for Human-Machine Dialogues, Reasoning for Complex Question Answering, Recommender Systems Meet Natural Language Processing, Reinforcement Learning in Games, and Reproducible AI. This report contains brief summaries of the all the workshops that were held.

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Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i2.27 ◽

2017 ◽

Vol 19 (2) ◽

pp. 126-130

Author(s):

Rifatun Hasanah ◽

Setyowati Setyowati ◽

Noor Tifauzah

Keyword(s):

Infectious Diseases ◽

Confidence Level ◽

Disease Transmission ◽

T Test ◽

Hot Water ◽

Independent Test ◽

The Difference ◽

Hospital Use

Background:One of the efforts in preventing congenital food disease is by washing the cutlery perfectly. The cutlery used by patients with infectious diseases should be noted more, because it has a risk in disease transmission through cutlery. The process of washing the cutlery for infected patients in Queen Latifa Hospital use three compartement sink method with hot water, while the three compartement sink method with clorine solvent has never been tested. Purpose: Research was to determine the difference in the number of germs in the tool was washed using three compartement sink method with hot water and with clorine solvent. Method:Types of research is experiment with rancangan percobaan acak kelompok (RAK). The object of this research is 4 plates and 4 bowls. The number of experimental units in this research were 2 treatments x 2 cutlery x 2 checks x 2 reapetitions = 16 experimental units. The analysis used independent t-test with 95% confidence level. Result :The average number of germs in the cutlery washed using the three compartment sink method with hot water was 1 x 101 cfu / cm2, whereas with chlorine solvent is 0.2 cfu / cm2. Independent test t-test shows p = 0.049 which means the hypothesis is accepted. onclusion : There are differences in the number of germs in the washing cutlery using the three compartment sink method with hot water and with chlorine solvent. Keywords: number of germs, cutlery, three compartment sink

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Perbedaan Metode Three Compartement Sink dengan Air Panas dan Larutan Klorin terhadap Angka Kuman Alat Makan di RSU Queen Latifa

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i2.262 ◽

2017 ◽

Vol 19 (2) ◽

pp. 126

Author(s):

Rifatun Hasanah ◽

Setyowati Setyowati ◽

Noor Tifauzah

Keyword(s):

Infectious Diseases ◽

Confidence Level ◽

Disease Transmission ◽

T Test ◽

Hot Water ◽

Independent Test ◽

The Difference ◽

Hospital Use

Background:One of the efforts in preventing congenital food disease is by washing the cutlery perfectly. The cutlery used by patients with infectious diseases should be noted more, because it has a risk in disease transmission through cutlery. The process of washing the cutlery for infected patients in Queen Latifa Hospital use three compartement sink method with hot water, while the three compartement sink method with clorine solvent has never been tested. Purpose: Research was to determine the difference in the number of germs in the tool was washed using three compartement sink method with hot water and with clorine solvent. Method:Types of research is experiment with rancangan percobaan acak kelompok (RAK). The object of this research is 4 plates and 4 bowls. The number of experimental units in this research were 2 treatments x 2 cutlery x 2 checks x 2 reapetitions = 16 experimental units. The analysis used independent t-test with 95% confidence level. Result :The average number of germs in the cutlery washed using the three compartment sink method with hot water was 1 x 101 cfu / cm2, whereas with chlorine solvent is 0.2 cfu / cm2. Independent test t-test shows p = 0.049 which means the hypothesis is accepted. Conclusion : There are differences in the number of germs in the washing cutlery using the three compartment sink method with hot water and with chlorine solvent.

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Pengaruh Jumlah Pencucian Beras dengan Kadar Klorin

Jurnal Laboratorium Khatulistiwa ◽

10.30602/jlk.v1i1.102 ◽

2017 ◽

Vol 1 (1) ◽

pp. 89

Author(s):

Indah Purwaningsih ◽

Supriyanto Supriyanto

Keyword(s):

Mucous Membrane ◽

Confidence Level ◽

Iodometric Titration ◽

Titration Method ◽

Anova Test ◽

Average Value ◽

Significant Difference ◽

The Difference

Abstract: Chlorine is a green halogen-shaped halogen gas at normal temperature and serves as bleach, stain remover and disinfectant. Chlorine is now widely used for bleaching rice so that less quality rice looks like quality rice. Chlorine is very toxic and causes mucous membrane irritation, highly reactive and very powerful oxidizer. The purpose of this research was to determine the difference of chlorine level in chlorinated rice washed once, twice and 3 times. The sample in this study amounted to 11 samples calculated by replication formula. Each sample was treated 3 times, ie 1 washed once, 2 washed twice and washed 3 times. The samples then examined by iodometric titration method. Based on the results of the study using ANOVA test, 11 samples obtained the average value of chlorine after washed once amount of 0.0176%, after washed twice amount of 0.0111%, and after washed 3 times amount of 0.0052% with the value significance p = 0.03 (p <0.05) at 95% confidence level which means there was a significant difference between chlorine levels in chlorinated rice washed once, twice and 3 times.Abstrak: Klorin merupakan unsur halogen berbentuk gas berwarna kuning kehijauan pada suhu normal danberfungsi sebagai pemutih, penghilang noda maupun desinfektan. Klorin sekarang banyak digunakan untuk bahan pemutih beras agar beras yang kurang berkualitas tampak seperti beras berkualitas. Klorin sangat toksik dan menyebabkan iritasi membran mukosa, sangat reaktif dan merupakan oksidator yang sangat kuat. Tujuan dari penelitian ini ialah untuk mengetahui perbedaan kadar klorin pada beras berklorin yang dicuci sebanyak 1 kali, 2 kali dan 3 kali. Sampel dalam penelitian ini berjumlah 11 sampel yang dihitung dengan rumus replikasi. Setiap sampel diberi perlakuan sebanyak 3 kali, yaitu 1 kali pencucian, 2 kali pencucian dan 3 kali pencucian. Sampel penelitian kemudian diperiksa dengan metode titrasi iodometri. Berdasarkan hasil penelitian menggunakan uji Anova secara komputerisasi terhadap 11 sampel diperoleh nilai rata-rata kadar klorin setelah 1 kali pencucian sebesar 0,0176 %, setelah 2 kali pencucian sebesar 0,0111 %, dan setelah 3 kali pencucian sebesar 0,0052 % dengan nilai signifkansi p = 0,03 (p<0,05) pada tingkat kepercayaan 95% yang artinya ada perbedaan yang bermakna antara kadar klorin pada beras berklorin yang dicuci sebanyak 1 kali, 2 kali dan 3 kali.

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