Empirical Analysis of Software Success Rate Forecasting During Requirement Engineering Processes

Forecasting on success or failure of software has become an interesting and, in fact, an essential task in the software development industry. In order to explore the latest data on successes and failures, this research focused on certain questions such as is early phase of the software development life cycle better than later phases in predicting software success and avoiding high rework? What human factors contribute to success or failure of a software? What software practices are used by the industry practitioners to achieve high quality of software in their day-to-day work? In order to conduct this empirical analysis a total of 104 practitioners were recruited to determine how human factors, misinterpretation, and miscommunication of requirements and decision-making processes play their roles in software success forecasting. We discussed a potential relationship between forecasting of software success or failure and the development processes. We noticed that experienced participants had more confidence in their practices and responded to the questionnaire in this empirical study, and they were more likely to rate software success forecasting linking to the development processes. Our analysis also shows that cognitive bias is the central human factor that negatively affects forecasting of software success rate. The results of this empirical study also validated that requirements’ misinterpretation and miscommunication were the main causes behind software systems’ failure. It has been seen that reliable, relevant, and trustworthy sources of information help in decision-making to predict software systems’ success in the software industry. This empirical study highlights a need for other software practitioners to avoid such bias while working on software projects. Future investigation can be performed to identify the other human factors that may impact software systems’ success.     

Planar fractal characteristics of blasted surfaces and its relation with adhesion strength of coatings

Adhesiveness of ceramic coatings is strongly dependent on the surface characteristics of blasted substrates. The roughened surfaces have two types of topographical characteristics, cross-section and planar. The roughened surface is generated by an angled grit-blasting process which can be expected to improve the adhesiveness of ceramic coatings. The topography of the roughened surfaces has fractal characteristics in their cross-section and has been more effectively related to the adhesive strength of ceramic coatings than the average surface roughness traditionally used. This paper presents that fractal characteristics are evaluated in the planar topography of the blasted surfaces and shows again that the planar fractal characteristics are closely related to adhesiveness of ceramic coatings. The planar fractal dimension is evaluated by SIA (Slit Island Analysis) which needs the height data of the roughened surface. These data are obtained by laser-microscope in confocal type.     

Increase in the Thermoelectric Efficiency of the Disordered Phase of Layered Antiferromagnetic CuCrS<Subscript>2</Subscript>

The thermoelectric figure of merit (ZT) of the layered antiferromagnetic compound CuCrS₂ is further improved with increase in the Cr-vacancy disorder on sintering above 900°C. X-ray photoelectron spectroscopy and x-ray diffraction refinement results for different samples show that the chromium atoms are transferred from the filled layers to the vacant sites between the layers. This atomic disorder increases the electrical conductivity (σ) due to self-doping of the charge carriers and reduces thermal conductivity (κ) due to increase in phonon scattering. The Seebeck coefficient (S) is p-type and remains nearly temperature independent with values between 150 μV/K and 450 μV/K due to electronic doping in different samples.     

Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food

The modernization during the last century resulted in urbanization coupled with modifications in lifestyles and dietary habits. In the same era, industrial developments made it easier to meet the requirements for processed foods. However, consumers are now interested in minimally processed foods owing to increase in their awareness to have fruits and vegetables with superior quality, and natural integrity with fewer additives. The food products deteriorate as a consequence of physiological aging, biochemical changes, high respiration rat,e and high ethylene production. These factors contribute substantially to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. Simultaneously, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to utilize the modern approaches to minimize the processing and deterioration. The techniques discussed in this paper include chlorination, ozonation, irradiation, photosensitization, edible coating, natural preservative use, high-pressure processing, microwave heating, ohmic heating, and hurdle technology. The consequences of these techniques on shelf-life stability, microbial safety, preservation of organoleptic and nutritional quality, and residue avoidance are the limelight of the paper. Moreover, the discussion has been made on the feasibility and operability of these techniques in modern-day processing.     

Numerical investigation of ferromagnetic liquid film flow over an unsteady stretching surface in the presence of radiation and aligned magnetic field

An investigation of the two-dimensional unsteady flow of a thin layer of ferromagnetic liquid past a stretching sheet is performed. The flow is exposed to an external magnetic field in the axial direction along with the thermal radiation effect. Relevant Maxwell's equations are considered together with the conservation laws of fluid dynamics to model the problem. The mathematical model is constructed using a system of partial differential equations with relevant boundary conditions, which are transformed into two-point boundary value problem (BVP) using similarity transformations. The resultant BVP is numerically solved by a shooting technique that involves Runge–Kutta–Fehlberg (RKF45) method to integrate the initial value problem and the Newton–Raphson method to refine the guessed initial values. The influence of the dimensionless parameters on the flow and heat exchange characteristics is graphically analyzed. It is found that the thickness of the film increases for higher values of the thermal radiation parameter. The thermal profile shows increasing behavior with the radiation parameter and reverse effect with the Prandtl number.     

Principal component analysis and correlation studies of spring wheats in relation to cookie making quality

Quality of cookies is profoundly influenced by the physicochemical and rheological properties of wheat grains. Therefore, it is pivotal to explore right choice of wheat cultivar. Current study was designed to gauge the relationship between wheat grain physiognomies and flour rheological behaviour with cookie characteristics. The outcomes depicted that selected wheat varieties varied significantly (p < 0.01) in various parameters like thousand kernel weight, test weight, pearling value, Pelshenke and zeleny value. In correlation, particle size index correlated negatively (r = ?0.67) with protein content and positively with water absorption. Spread factor of cookies was influenced by particle size index (r = ?0.63), Pelshenke (r = ?0.62), water absorption (r = ?0.60), and mixographic peak height (r = 0.85). Principal component analysis illustrated that thousand kernel weight, grain length, and width were major components in determining the water absorption of wheat flour. However, spread factor of cookies was partly depicted from Pelshenke value and partly from particle size index.     

Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins

Cereals like sorghum and millet are splendid sources of phenolics, dependent on their genetic makeup, and possess varied levels of flavonoids, flavanols, flavanones, anthocyanins, and condensed tannins. In this study, chemical composition and anthocyanin and tannin content of seven sorghum and two millet varieties were evaluated. American Association of Cereal Chemists (AACC) respective methods were used for chemical composition. Anthocyanins were determined through HPLC/UV-Vis, while condensed tannins were determined spectrophotometrically. Four anthocyanins determined included apigeninidin, kuromanin, pelargonidin, and cyanidin. Among sorghum varieties, JS-263 had the highest apigeninidin (16 µg/g). Other anthocyanins were not found in appreciable quantities. None of the anthocyanins were detected in millet varieties. Condensed tannins were highest in sorghum variety PC-1 (179.76 mg/100g) and millet variety S. Bajra-2011 (172.75 mg/100g). Two varieties, one each from sorghum and millet, were selected for extraction of bran as a separate fraction. Brans were modified by size reduction and enzymatic treatment (xylanase and cellulase). Enzymatic treatment favorably affected the extraction of phenolic compounds like anthocyanins. Sorghum and millet flour- and bran-supplemented breads were also developed and evaluated for sensory acceptability.     

Arabinoxylans and arabinogalactans: a comprehensive treatise

The functional and nutraceutical importance of various foods is often attributed to the bioactive molecules present in them. A number of components have been studied but dietary fiber and its different constituents are of prime consideration. Among these, arabinoxylan (AX) and arabinogalactan (AG) are of significant importance in that they hold potential in improving the quality of the baked products along with providing health benefits against various ailments. However, the improvements are dependent on their molecular weights, cross linkages, and solubility. Water-Extractable Arabinoxylan (WEAX) is more effective as compared to Water-Unextractable Arabinoxylan (WUEAX). In this review article, efforts were directed to describe the structural and molecular conformations of these functional ingredients. The discussion has been made regarding the functional properties of AX and AG, for example, improvements in water absorption capacities, dough stability time, and viscosity. They also improve the baking absorption of flour that is positively correlated with bread volume, the most important criterion for stakeholders. The arguments are also provided on the detrimental effects on gluten quality with some possible solutions. Their role in improving the quality and extending the shelf life of bread by reducing the process of staling and retrogradation is the main idea presented in the article. The nutraceutical perspectives were also highlighted as they are helpful in regulating blood cholesterol which thereby protect the body from cardiovascular disorders like atherosclerosis. Additionally, they act as prebiotics for microorganisms residing in the gastrointestinal tract.