Named Entity Recognition (NER), a core task in Information Extraction (IE) alongside Relation Extraction (RE), identifies and extracts entities like place and person names in various domains. NER has improved business processes in both public and private sectors but remains underutilized in government institutions, especially in developing countries like Indonesia. This study examines which government fields have utilized NER over the past five years, evaluates system performance, identifies common methods, highlights countries with significant adoption, and outlines current challenges. Over 64 international studies from 15 countries were selected using PRISMA 2020 guidelines. The findings are synthesized into a preliminary ontology design for Government NER.

Yam (Dioscorea sp.) is a popular tuber in Cameroon, where it is grown for both food and income. One of the most challenging aspects of the long-term storage of yam tubers is post-harvest spoilage, often caused by fungi. The use of post-harvest chemicals on yam tubers is not a matter of course. The present study evaluated the efficacy of aqueous extract and powder of Zingiber officinale against fungi associated with the storage rot of yam. The fungi were isolated from two yam cultivars, “Calabar” and “Ghana”, from three localities in Cameroon. The antifungal activity of the aqueous extract and ginger powder was studied in vivo on slices of yam tubers. The results obtained showed that eight fungi were associated with yam tubers and exhibited typical rotting symptoms. The most prevalent and virulent fungus was Penicillium sp., which caused decay volumes of 12.76 cm³ and 8.74 cm³ for “Calabar” and “Ghana” cultivars, respectively. Fungal spoilage was greatly reduced by the application of aqueous extract and ginger powder. The aqueous extract tested at the 30% dose was more effective with up to 80% inhibition. However, the ginger powder was more effective against Penicillium sp., Aspergillus niger, and Colletotrichum sp. associated with rot in the variety “Ghana” with total inhibition (100%). Therefore, the aqueous extracts and powder of Zingiber officinale can be used as a bio fungicide to improve the shelf life of yam tubers.

The enormous biological potential of herbal products is one of the main reasons for their frequent use in the production of dietary supplements and functional foods, which, in addition to their nutritional properties, have pharmacological and physiological effects. New scientific knowledge on the isolation of pharmacologically active compounds from complex matrices has led to significant advances in this field. Today, the process of extraction plays a significant scientific role, with “green” technologies occupying a special place in today’s science. Herbal medicine is one of the oldest human skills, which has worn off with its centuries-old application in the path of modern medicine. Microwave-assisted extraction, or more simply, microwave extraction, is a new extraction technique that combines traditional extraction solvents and microwaves. The mentioned method takes less time, consumes less energy, and has strong penetration power into the plant matrix to obtain more oils, but it can also reduce production costs. This can eventually increase the quality of the final product and reduce the product price at the consumer level. Microwave-assisted extraction could be useful to the herbal industry for oil extraction as well as other pharmaceutically important plant components. Based on a comparison and study of published literature, this research examines the present state of extraction procedures. This review includes a detailed discussion of the most important extraction techniques.

In the present research work, we investigated the use of the image intensifier in the extraction of radiopaque foreign bodies in traumatology. First of all, it is necessary to clarify that this method constitutes an essential component of practically generalized use, in which low current level radiation is used, that is, fluoroscopic radiation, so that it can be applied for a considerably longer time than that of the longest radiographic exposure. This tool works with a tube intended for this purpose, which is known as fluoroscopy. The radiations from the tube pass through the patient and reach the serigraph, on which the image intensifier or fluoroscopic screen is mounted. In the latter case, this is where the chain ends, since it is on this screen that the image is formed and where the physician directly observes the region to be studied. It is also necessary to define that a foreign body is any element foreign to the body that enters it, either through the skin or through any natural orifice such as the eyes, nose, throat, preventing its normal functioning. It was possible to obtain as a result that the advantages of fluoroscopic navigation are the reduction of surgical time and the amount of irradiation, which goes from about 140 seconds without navigation to only 8 seconds, which is a substantial difference. Among the conclusions, it was possible to highlight that in the case of a radiopaque object, it is essential to have an image intensifier for localization of the foreign body during surgery; while in the case of a radiolucent foreign body, it is more advisable to locate it through the clinic, since these tend to form granulomas.

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya bean oil was investigated. The oil was soxhlet extracted and the oxidative stability was determined by the free fatty acid value, acid value and peroxide value. The results showed that the oil yield, free fatty acid value, acid value and peroxide value were significantly affected by roasting, boiling, and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%, which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. The corresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and 2.04 meqO₂/kg, which increased to 0.82% and 6.60 meqO₂/kg by roasting, and 0.47% and 5.62 meqO₂/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, and acid value increased with increasing roasting and boiling time.
The results indicate that roasting provides a higher oil yield than boiling, but boiled oil has higher oxidative stability than roasted oil.