Collaborative learning in the clouds

Cloud computing has emerged as one of the most highly discussed topics both in the academic community and in the computing industry. While most of the work that has been conducted to explore this field focuses either on establishing the basis for cloud computing or almost exclusively on the issues surrounding security and data privacy, this paper takes the first exploratory step into exploring the actual internal working of cloud computing and demonstrates its viability for organizations, more specifically educational establishments . The paper starts by introducing the most important key clouds computing concepts, including virtualization technologies, Web services and Service Oriented Architectures (SOA), and distributed computing. Light will be then shed on the impact and potential benefits of cloud computing on teaching and learning in educational institutions. The paper closes by describing building a private cloud inside educational institution and highlights its offerings for students, staff and lecturers.     

Cometabolic degradation of para-nitrophenol and phenol by Ralstonia eutropha in a Kissiris-immobilized cell bioreactor

Ralstonia eutropha was able to degrade p-nitrophenol (PNP) at concentrations ranging from 5 to 15mg l ^?1 in the presence of phenol which was kept at the constant concentration of 200 mg l ^?1. More than 90% of phenol was degraded within 30 h and in the absence of PNP. While in this time period and in the presence of 15 mg l ^?1 less than 30% of phenol was degraded and PNP removal ability of the test bacterium was about 20%. Kissiris as a natural source of silicon dioxide having a very rigid structure with many micropores irregularly distributed throughout its surface was used to evaluate effectiveness of the cell immobilization using a Kissiris-immobilized cell bioreactor [ICB]. By applying phenol-feeding regime in the ICB operated in a batch recycling mode, simultaneous degradation of phenol in total amount of 1,000 mg l ^?1 with 15 mg l ^?1 PNP was achieved within 40 h.     

Are Iranian scientists recognized as their productivity enhances? A comparison of Iran’s impact to global norms in different subfields of Science Citation Index during 2002–2005

Witnessing a substantial growth rate in its scientific production, Iran is considered as one of the recently rising stars in scientific contribution scene. However, its impact in science progress is widely unknown, especially at global level. Studying Iran’s scholarly publications and recognition in SCI, the present communication tries to clarify the country’s science system performance using regression analyses and then to compare its performance to that of the world, using Relative Citation Rate (RCR) and Relative Subfield Citedness (RW). The results of the regression analyses reveal that although Iran displays considerable weaknesses in its performance, it is increasingly recognized as its outputs grow. According to the RCR values, Iran performed at/above the global level in 21 subfields. However, the RW values show that the country’s performance is above the global level in only two subfields. Although Iran is very far from an ideal situation; these evidences can be considered as heralds of a successful movement towards a wealthy scientific future.     

Changes in selected quality characteristics of minimally processed carambola (Averrhoa carambola L.) when treated with ascorbic acid

‘B 10’ carambola of ripening stage (RS) 3 and 4 were minimally processed (MP) and then dipped in 0, 15 and 30 mg L^?1 ascorbic acid (AA). The 1‐cm‐thick slices were then dried, packed into cling‐wrapped‐foam tray and stored at 7 °C for 0, 3 and 5 days. Skin colour (L*, C* and h°), flesh firmness, soluble solids concentration, vitamin C content, titratable acidity, pH, degree of browning, polyphenoloxidase (PPO) activity and sensory attributes of MP carambola treated with AA were determined. AA treatment had significant effect in decreasing cut surface browning degree but no significant effect on all the selected quality characteristics of the MP carambola. In the sensory evaluation, flesh colour, sweetness, flavour and overall taste were significantly affected by AA treatment especially at 15 mg L^?1. The RS of fruit significantly affected skin colour (C* and h°), pH and sensory attributes of colour and flavour of the MP carambola. As storage day (SD) progressed, skin colour (C* and h°), flesh firmness and vitamin C content, cut surface browning, PPO activity and all the sensory attributes of MP carambola decreased significantly. Flesh firmness of the MP carambola was affected by the interaction between AA × SD. Sensory attributes of MP carambola were affected significantly by AA × RS. All the sensory attributes of MP carambola positively correlated to each other but negatively correlated with browning degree. PPO activity positively correlated with browning degree. Copyright © 2007 Society of Chemical Industry     

Linear thermoviscoelasticity. Part II: Energy balances

Summary Based on the functional thermoviscoelastic model developed by the authors in the preceding paper of this issue, energy balances are drawn up (dissipation vs internal work production) for a material under thermomechanical loading. By classifying the thermomechanical processes involved, we show how delayed phenomena can appear on the energy balance for processes ending with an equilibrium state. Under cyclic loading, the characteristics of the energy phenomena are found to differ between the transient period and the established periodic mode. Lastly in the case of a null trace strain, methods of modelling the relaxation kernels are proposed with which it is possible to draw up energy balances of the kind using mechanical data.     

Meaningful Learning for Deep Facial Emotional Features

Neural Processing Letters - Facial expression is an important aspect to recognize emotions between humans. However, this task remains difficult for machines. Several approaches have been developed...