Acoustical analysis of snoring provides a new approach for the diagnosis of obstructive sleep apnea hypopnea syndrome (OSAHS). A classification method is presented based on respiratory disorder events to predict the apnea-hypopnea index (AHI) of OSAHS patients. The acoustical features of snoring were extracted from a full night’s recording of 6 OSAHS patients, and regular snoring sounds and snoring sounds related to respiratory disorder events were classified using a support vector machine (SVM) method. The mean recognition rate for simple snoring sounds and snoring sounds related to respiratory disorder events is more than 91.14% by using the grid search, a genetic algorithm and particle swarm optimization methods. The predicted AHI from the present study has a high correlation with the AHI from polysomnography and the correlation coefficient is 0.976. These results demonstrate that the proposed method can classify the snoring sounds of OSAHS patients and can be used to provide guidance for diagnosis of OSAHS.

This study was aimed at evaluating the possibility to use the Friedrich-Braun fractional derivative rheological model to assess the viscoelastic properties of xanthan gum with rice starch and sweet potato starch. The Friedrich-Braun fractional derivative rheological model allows to describe viscoelastic properties comprehensively, starting from the behaviour characteristic of purely viscous fluids to the behaviour corresponding to elastic solids. The Friedrich-Braun fractional derivative rheological model has one more virtue which distinguishes it from other models, it allows to determine the relationship between stress and strain and the impact of each of them on viscoelastic properties on the tested material. An analysis of the data described using the Friedrich-Braun fractional derivative rheological model allows to state that all the tested mixtures of starch with xanthan gum form macromolecular gels exhibiting behaviour typical of viscoelastic quasi-solid bodies. The Friedrich-Braun fractional derivative rheological model and 8 rheological parameters of this model allow to determine changes in the structure of the examined starch - xanthan gum mixtures. Similarly important is the possibility to find out the trend and changes going on in this structure as well as their causes.