Unconditionally Secure Oblivious Polynomial Evaluation: A Survey and New Results

Oblivious polynomial evaluation (OPE) is a two-party protocol that allows a receiver, R to learn an evaluation f(α), of a sender, S's polynomial f(x), whilst keeping both α and f(x) private. This protocol has attracted a lot of attention recently, as it has wide ranging applications in the field of cryptography. In this article we review some of these applications and, additionally, take an in-depth look at the special case of information theoretic OPE. Specifically, we provide a current and critical review of the existing information theoretic OPE protocols in the literature. We divide these protocols into two distinct cases (three-party and distributed OPE) allowing for the easy distinction and classification of future information theoretic OPE protocols. In addition to this work, we also develop several modifications and extensions to existing schemes, resulting in increased security, flexibility and efficiency. Lastly, we also identify a security flaw in a previously published OPE scheme.     

我国水-能源-粮食耦合关系及影响因素

为缓解我国水、能源和粮食资源紧张问题，促进资源可持续利用，构建水-能源-粮食系统，利用耦合协调度模型对我国的30个省（自治区、直辖市）进行测算,并利用空间杜宾模型分析主要影响因素。结果表明：2003—2017年，我国能源、粮食评价[JP]指数高于水资源评价指数，系统综合评价指数逐年递增；大部分省份耦合协调度处于初级协调水平且呈现逐年上升的态势，个别省份耦合协调度濒临失调；耦合协调度空间自相关性较强，虽有明显波动，但是呈现逐年加强的态势；影响耦合协调度的主要因素有从业人口数、固定资产投资额、人均生产总值、人口总数、[JP]文盲人口占比、工业污染排放、城镇化。     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Effects of alkali metal ion on imprinting GRIN microstructure in GeS2-Ga2S3-MCl (M=Na,K, Cs) glasses for visible to mid-infrared microgratings

Gradient refractive index (GRIN) micro-optics present unique opportunities for control of the chromatic properties, new degrees of freedom for optical design as well as the potential for use in new optical system applications. GRIN microgratings were imprinted in GeS₂-Ga₂S₃-MCl (M = Na, K, Cs) chalcohalide glasses by microthermal poling, and the effects of the type and concentration of alkali cations on their performance were investigated. Two effective imprinting formation regions of the GRIN microstructure based on the poling saturation voltage (U_s) and glass composition are observed at fixed poling time and temperature. The U_s increases from 140 to 750 and 2600 V in accordance with the activation energy (E_a) of alkali ions (Na⁺ to K⁺ and Cs⁺) increasing from 45.15 to 58.62 and 92.58 kJ/mol for studied samples. The saturated numbers of diffraction order (N_s) of the gratings in these samples are 7, 9 and 6, respectively, the highest number being provided by the K⁺-containing sample. This is in accordance with imprinting-induced phase differences (0.14λ, 0.19λ and 0.09λ) measured in the fabricated samples containing Na⁺, K⁺ and Cs⁺ ions. Furthermore, the U_s of samples decreases from 1500 to 300 V with four concentrations of K⁺ from 10 to 30%, associated with their E_a of K⁺ decreasing from 69.62 to 53.46 kJ/mol, while N_s increases from 8 to 14, which is attributed to the increase of the phase difference in the GRIN structures. The controllable GRIN microstructures are realized by adjusting the type and concentration of alkali cations in chalcohalide glasses, which is expected to drive the design of broadband GRIN microgratings.     

Glycaemic response of pseudocereal-based gluten-free food products: a review

Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide.     

Effect of heat treatment on structural,morphological, dielectric and magnetic properties of Mg–Zn ferrite nanoparticles

Green combustion was used to prepare a ferrite composition of Mg_0.4Zn_0.6Fe₂O₄ using a blend of fresh lemon juice as a natural fuel-reductant. Effect of heat treatment on phase, morphological, dielectric, and humidity sensor properties is discussed. The formation of a cubic spinel ferrite has been established by XRD-diffraction and vibrational spectroscopic studies. The experimental lattice parameter ranges from 8.3721 to 8.3631 Å. The broadening of octahedral band (υ₂) in the vibrational spectra is an identification for the existence of ferrite nanoparticles in various sizes. The typical crystallite size ranges from 10.2 to 36.9 nm. Using micrographs obtained from field-effect scanning electron microscopy (FESEM), researchers observed a spherical-shaped microstructure with agglomerated nanoparticles. Dielectric investigations have shown that the current ferrite composition has typical dielectric dispersion. The highest reported value for saturation magnetization (M_s) in the present study is 33 emu/g. Magnetic behaviour is primarily influenced by magnetocrystalline anisotropy, cation distribution, and crystallite size. The existence of void spaces in the sintered samples, as well as their porous nature, rendered them suitable for humidity sensor applications. Sintered samples have good sensing capability at 900 °C. The current findings are integrated in terms of cation distribution and magnetocrystalline anisotropy, assuming fine size effects of ferrite nanoparticles.     

Thermal properties of hierarchical YSZ and LZO ceramic microspheres with multi-scaled voids investigated by using theoretical,experimental and simulation methods

Heat transfer within ceramic feedstock powders is still unclear, which impedes optimization of the thermal and mechanical properties of the thermal sprayed coatings. The microspheres (yttria-stabilized zirconia YSZ and lanthanum zirconate LZO) were prepared via the electro-spraying assisted phase inversion method (ESP). The thermal properties of the two ESP microspheres and a commercial hollow spherical powder (HOSP) were investigated by using theoretical, experimental, and simulation methods. Thermal conductivity of the single microsphere was estimated via a novel nest model that was derived from the Maxwell-Eucken 1 and the EMT model. Thermal conductivity of a single YSZ/LZO-ESP microsphere prepared at 1100–1200 °C was within 0.36–0.75 W/m K, which was ～ 20 % lower than that of a single YSZ-HOSP microsphere with a similar porosity. Heat flux simulation showed that high tortuosity around the multi-scaled voids of the ESP microsphere led to a more efficient decrease in thermal conductivity compared with total porosity.     

Thermal destratification of cryogenic liquid storage tanks by continuous bubbling of gases

This paper focuses on thermal destratification and pressurisation inside thermally stratified storage tanks by continuous gas bubbling. The primary purpose of doing these studies is to better understand the effect of bubble dynamics on thermal destratification and quantify the extent of destratification. The volume of fluid and interface compression method of OpenFOAM CFD code is utilised for the present analysis. Different values of inlet gas velocities (V_g), orifice diameters (d_o), and arrangement of the orifices in triangular and square fashion with different pitches (p/d_o) are considered. In addition, the effect of gravitational forces (g/g_e) on thermal destratification is also reported. For all these cases, the effectiveness of thermal destratification is quantified in terms of a newly defined parameter, the destratification index (I_d). For V_g = 1 m/s, the I_d value is maximum compared to lower V_g values. It is seen that when the gas velocity increased from 0.3 m/s to 1.0 m/s, the average effectiveness in thermal destratification (I_davg) and pressure at the ullage increased by 44.38% and by 64.81%, respectively. The I_davg and pressure at ullage increased by 96.29% and 14.91%, respectively, when the g/g_e ratio changed from 0.3 to 3. Compared to the triangular arrangement with p/d_o = 10, the calculated I_davg increased by 30.67% when gas inlets were arranged with a square pitch of 10. For p/d_o = 4, 6 and 8, the increments in I_davg are of the order of 12.86%, 19.43% and 21.92%, respectively, for gas inlets arranged in a square fashion as compared to the triangular arrangement. It is found that continuous bubbling with gas inlets arranged in square pitch p/d_o = 10 gives higher effectiveness in thermal destratification. Thus, by these studies, one can develop a thermal destratification mechanism with continuous bubbling for optimum performance. Also, these studies give an overall idea of sparger design for getting the correct gas flow rate for thermal destratification within the cryogenic liquid storage tanks.