On Fast and Accurate Detection of Unauthorized Wireless Access Points Using Clock Skews

We explore the use of clock skew of a wireless local area network access point (AP) as its fingerprint to detect unauthorized APs quickly and accurately. The main goal behind using clock skews is to overcome one of the major limitations of existing solutions—the inability to effectively detect Medium Access Control (MAC) address spoofing. We calculate the clock skew of an AP from the IEEE 802.11 Time Synchronization Function (TSF) time stamps sent out in the beacon/probe response frames. We use two different methods for this purpose—one based on linear programming and the other based on least-square fit. We supplement these methods with a heuristic for differentiating original packets from those sent by the fake APs. We collect TSF time stamp data from several APs in three different residential settings. Using our measurement data as well as data obtained from a large conference setting, we find that clock skews remain consistent over time for the same AP but vary significantly across APs. Furthermore, we improve the resolution of received time stamp of the frames and show that with this enhancement, our methodology can find clock skews very quickly, using 50-100 packets in most of the cases. We also discuss and quantify the impact of various external factors including temperature variation, virtualization, clock source selection, and NTP synchronization on clock skews. Our results indicate that the use of clock skews appears to be an efficient and robust method for detecting fake APs in wireless local area networks.     

Transient modeling of micro-grooved heat pipe

One-dimensional transient model for fluid flow and heat transfer is presented for a micro-grooved heat pipe of any polygonal shape utilizing a macroscopic approach. The coupled non-linear governing equations for the fluid flow, heat and mass transfer are developed based on first principles and are solved simultaneously. The transient behavior for various parameters, e.g. substrate temperature, radius of curvature, liquid velocity, etc. are studied. The effects of the groove dimensions, heat input and Q-profiles on the studied parameters have been evaluated. The steady state profiles for substrate temperature, radius of curvature, liquid velocity etc. have also been generated. The model predicted steady state substrate temperature profile is successfully compared with the experimental results from the previous study. The general nature of the model and the associated parametric study ensure the wide applicability of the model.     

Community oriented in‐network caching and edge caching for over‐the‐top services in adaptive network conditions to improve performance

Over‐the‐top (OTT) services such as Netflix, Amazon Prime, and YouTube generate the most dominant form of traffic on the Internet today. There is increasingly high demand for resource intensive 3D contents, interactive media, 360 media, and user‐generated contents. As the amount of contents keep increasing in multiple folds, it is important to cache contents intelligently. Caching algorithm needs to exploit in‐network caching, community‐based pre‐caching, and a combined approach. Hence, we survey CDN‐based edge caching infrastructures including OpenConnect (Netflix) and Google Edge, followed by CCN based in‐network caching. We implement and compare four different approaches for caching contents including (1) in‐network caching, (2) edge caching, (3) community‐based in‐network caching, and (4) community‐based edge caching. We run our algorithms on adaptive network conditions with different topologies, cache size, content popularity, and request arrivals in and compared the delay for all these four approaches. We verify our model by calculating important performance parameters including hop count, redundancy, and hop count variances. Hopcount is an important performance parameter as it influences the processing, queuing, and transmission delays. We focus on determining if an in‐network caching approach is any better than edge caching. We reach several conclusions. First, in most of the scenarios, community‐based in‐network caching performs the best. Second, if the cache size is lesser than 30% of the total content size then community‐based edge caching is better for less popular contents. Finally, our statistical analysis also reveals that a community‐based edge caching mechanism is least affected by varying cache sizes and dynamic user behavior, which makes it a better choice for providing Service Level Agreement.     

Effect of Processing on Slowly Digestible Starch and Resistant Starch in Potato

The effect of a number of laboratory‐scale pretreatments on the proportions of rapidly digested (RDS), slowly digested (SDS) and resistant starch (RS) in raw and cooked potato has been examined using an in vitro digestion procedure. Potatoes of the variety Frisia were prepared in three states: raw, cooked, and cooked followed by a cold treatment (4°C, two days). Each preparation was then subjected in triplicate to freeze‐drying, coarsely mincing, pasting, freezing, dry‐milling after freeze‐drying, in 22 different combinations, before digesting. In raw potato, very little RDS and SDS (<5% total starch (TS)) were present, and the mechanical treatments of the potato did not affect the amounts of RDS and SDS. Cooking resulted in an almost complete conversion to RDS (>95% TS) in freshly‐cooked potato, but after post‐cooking cold treatment much of the RDS transformed to SDS, which reached a maximum of about 45% TS. SDS formation was independent of the degree of tissue disruption after cooking, and was generally associated with formation of RS, however, freezing after cooking allowed SDS formation without prolonged cold treatment and with very little associated RS (SDS 35% and RS 4% of TS). Freeze‐drying caused an increase in RS in most treatments of the cooked potatoes. The observed effects provided guidance for sample handling in potato research, but also suggested several approaches to the enrichment of SDS and/or RS, with a concurrent reduction in RDS, that could be used to improve the nutritional profile of potato products by decreasing RDS (lowered glycaemic impact), and increasing SDS (more sustained energy availability) and RS (prebiotic benefits).     

Frictional and Heat Transfer Characteristics of Single-Phase Microchannel Liquid Flows

In this paper, we review the literature on flow frictional and heat transfer characteristics of single-phase liquid flows through microchannels. The work accentuates the existing discord between experimental observations of microscale transport process characteristics and the corresponding theoretical predictions on the basis of the classical paradigms. The role of microscale effects in inducing such disparity between experimental and theoretical frameworks, as indicated by various researchers, is critically discussed. Theoretical models and empirical correlations, proposed in the literature, for comprehending microscale flow and thermal characteristics are also highlighted for ready reference. In closure, aspects of microscale liquid flow and heat transfer requiring further scrutiny are identified, and possible future research directions are prescribed.     

Modeling two-phase flow in PEM fuel cell channels

This paper is concerned with the simultaneous flow of liquid water and gaseous reactants in mini-channels of a proton exchange membrane (PEM) fuel cell. Envisaging the mini-channels as structured and ordered porous media, we develop a continuum model of two-phase channel flow based on two-phase Darcy's law and the M² formalism, which allow estimate of the parameters key to fuel cell operation such as overall pressure drop and liquid saturation profiles along the axial flow direction. Analytical solutions of liquid water saturation and species concentrations along the channel are derived to explore the dependences of these physical variables vital to cell performance on operating parameters such as flow stoichiometric ratio and relative humility. The two-phase channel model is further implemented for three-dimensional numerical simulations of two-phase, multi-component transport in a single fuel-cell channel. Three issues critical to optimizing channel design and mitigating channel flooding in PEM fuel cells are fully discussed: liquid water buildup towards the fuel cell outlet, saturation spike in the vicinity of flow cross-sectional heterogeneity, and two-phase pressure drop. Both the two-phase model and analytical solutions presented in this paper may be applicable to more general two-phase flow phenomena through mini- and micro-channels.     

Semi-analytical solution of the extended Graetz problem for combined electroosmotically and pressure-driven microchannel flows with step-change in wall temperature

Analytical solutions are obtained for the temperature and Nusselt number distribution in the thermal entrance region of a parallel plate microchannel under the combined action of pressure-driven and electroosmotic transport mechanisms, by taking into account the effects of viscous dissipation, Joule heating and axial conduction simultaneously, in the framework of an extended Graetz problem. Step changes in wall temperature are considered to represent physically conceivable thermal entrance conditions. The solution of the temperature distributions at the various channel sections essentially involves the determination of a set of eigenvalues and eigenfunctions corresponding to a Sturm Liouiville problem with non self-adjoint operators. The resultant eigenfunctions are non orthogonal in nature, and are obtained in the forms of hypergeometric functions. Parametric variations on the effects of the relative strengths of the pressure gradients and the electric field, ratio of the rate of heat generation to the rate of wall heat transfer, and the Peclet number are analyzed in details, in terms of their influences on the temperature field as well as the Nusselt number distribution.     

Cyber Forensic Investigation in IoT Using Deep Learning Based Feature Fusion in Big Data

International Journal of Wireless Information Networks - The Internet of Things (IoT) device is becoming universal domain and its success cannot be ignored, but its threats on IoT devices increases...     

Resorcinol-formaldehyde based carbon nanospheres by electrospraying

Carbon nanospheres were synthesized using sol-gel processing of organic and aqueous resorcinol formaldehyde (RF) sols combined with electrospraying technique. RF sol was electrosprayed to form nano-droplets which were collected on a Si wafer. After oven drying at 60°C for 12 h, RF nano-droplets were pyrolyzed at 900°C in an inert atmosphere to yield the carbon nanospheres. This study reports the optimization of various process parameters including needle diameter, applied electric potential and liquid flow rate in order to get spherical, mono-disperse particles. For the organic RF sol, the optimized parameters, needle diameter 0·241 mm, electric potential, 1·5 kV/cm and a flow rate of 0sd8 ml/h, enabled the synthesis of nearly monodispersed carbon nano-spheres with diameter of 30·2 ± 7·1 nm. With the same conditions, aqueous RF sol produced irregularly shaped nanoparticles with a smaller mean diameter and much higher variance (17·4 ± 8·0 nm). The surface properties were significantly influenced by the surface morphologies as demonstrated by the water contact angle (WCA) studies. The surface covered with the RF derived carbon nano-spheres was extremely hydrophilic (WCA 10·1°) as compared to a much weaker hydrophilicity of the RF derived carbon films (WCA 83·3°). The hydrophilic carbon nanospheres reported here may have potential applications as adsorbents and in controlled drug delivery, biosensors and carbon-based microelectromechanical systems (C-MEMS) including bio-MEMS. Dedicated to Prof. C N R Rao on his 75th birthday     

Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta

This study investigated the effect of pulsed light (up to 26.25 J/cm²) on the inactivation of Salmonella enterica and on the eventual occurrence of undesirable changes in the quality of fresh egg pasta just after preparation and during storage at 4 °C. When S. enterica was inoculated on egg pasta surface, a light dose of 0.70 J/cm² sufficed to lower counts by 2.5 log units while 3.50 J/cm² were required for a 3.3 log unit reduction (below detection limit). For S. enterica inoculated in the dough, a light dose of 3.50 J/cm² lowered counts by only 1.0 log unit while 17.50 J/cm² were required for a 3.3 log unit reduction, due to the limited light penetration through egg pasta. At a dose of 1.75 J/cm², pulsed light induced no significant changes in egg pasta appearance, oxidation state and sensory properties. At higher doses, off-flavour formation was detected. Independently of the dose applied, pulsed light did not induce furan formation and promoted an increase in the oxidative stability of egg pasta lipids as well as pigment bleaching during storage. The latter was attributed to the formation of photo-induced non-enzymatic browning products.