A network management architecture for robust packet routing in meshoptical access networks

We describe an architecture for an optical local area network (LAN) or metropolitan area network (MAN) access. The architecture allows for bandwidth sharing within a wavelength and is robust to both link and node failures. The architecture can be utilized with an arbitrary, link-redundant mesh network (node-redundancy is necessary only to handle all node failures), and assumes neither the use of a star topology nor the ability to embed such a topology within the physical mesh. Reservation of, bandwidth is performed in a centralized fashion at a (replicated) head end node, simplifying the implementation of complex sharing policies relative to implementation on a distributed set of routers. Unlike a router, however, the head end does not take any action on individual packets and, in particular, does not buffer packets. The architecture thus avoids the difficulties of processing packets in the optical domain while allowing for packetized shared access of wavelengths. We describe the route construction scheme and prove its ability to recover from single link and single node failures, outline a flexible medium access protocol and discuss the implications for implementing specific policies, and propose a simple implementation of the recovery protocol in terms of state machines for per-link devices     

Modern Aluminum and Magnesium Alloys and Composite Materials Based on Them

Aluminum and magnesium alloys are the base structural materials in aircraft and spacecraft engineering. The main stages of the development and introduction of light alloys are described.     

Influence of Edible Films upon the Moisture Loss and Microstructure of Dietetic Sucrose-Free Sponge Cakes during Storage

The kinetics of changes in the bound water content in dietetic sucrose-free sponge cakes (DC) during storage was investigated. The effect of edible films of polymyxan, pectin, xanthan, and carboxymethylcellulose upon this kinetics was also investigated. The quantitative changes in both states of water (slightly bound water and strongly bound water) were registered by combined dynamic analysis (thermogravimetry analysis, TGA, and differential thermal analysis, DTA). The moisture changes in DC crumb were analyzed by drying out to constant mass. The rate constants were determined according the equation q = q_oe^-kt. The values of rate constants 'k', in day^-1, concerning the different edible films were as follows: for crumb moisture is (8.00 ≤ k ≤ 12.47) × 10^-3, for bound water is (3.07 ≤ k_w ≤ 6.26) × 10^-2, for slightly bound water is (4.22 ≤ k₁ ≤ 8.49) × 10^-2 and for strongly bound water is (2.02 ≤ k₂ ≤ 5.62) × 10^-2 as compared to 18.53 × 10^-3, 7.16 × 10^-2, 9.04 × 10^-2, and 5.36 × 10^-2 in the uncovered DC, respectively. The best water-retaining effect in respect to crumb moisture during storage was ascertained in the use of polymyxan and xanthan films. The lowest rate constant values for bound water and its two states were measured for DC covered with pectin. The relation between the kinetics of both bound water states during storage and ageing of the crumb of DC covered with different edible films and the crumb microstructure was represented. By means of scanning electron microscope was read the smallest change in crumb microstructure of pectin-covered DC on the sixth day of storage.     

Structure and composition of guanidine acrylate, guanidine methacrylate, their homopolymers, and copolymers with diallyldimethylammonium chloride

Structures and compositions of the monomers guanidine acrylate and guanidine methacrylate, their homopolymers, and copolymers with diallyldimethylammonium chloride enriched in acrylate comonomer units were determined. It was shown that ampholytic copolymers, owing to their ionic nature, contained comonomeric guanidine acrylate or methacrylate units and diallyldimethylammonium chloride units, as well as the acrylate comonomer with the diallyl counterion and polymeric acrylate and diallyl ion pairs. It follows from IR and ¹H NMR data that guanidine methacrylate has the same structure (with two hydrogen bonds) in the solid state and in solutions. Guanidine acrylate structures in the solid state and in dimethylsulfoxide are identical and analogous to guanidine methacrylate structure in this solvent. In water, the guanidine acrylate structure has another type of hydrogen bonding (with one hydrogen bond, where the proton is shifted toward the guanidine group). These features of hydrogen bonding of guanidine acrylate and guanidine methacrylate are also retained in their homopolymers and copolymers with diallyldimethylammonium chloride. It was shown that the thermal stability of the copolymers was higher than that of their homopolymers, confirming the formation of intramolecular ion pairs of oppositely charged units of ampholytic copolymers. Moreover, the thermal stability of guanidine methacrylate-diallyldimethylammonium chloride copolymers is higher than that of guanidine acrylate-diallyldimethylammonium chloride copolymers.     

Attention, the intersection of cost and quality in health care

A method for assessing health care technology that models the demand on the clinician's attention exerted by patients' data (diagnostic and therapeutic) can provide a means for simultaneously reducing the cost and improving the quality of health care. The attentional demand exerted by patients' data can be measured by the amount of uncertainty in the data. Uncertainty can be expressed mathematically by the concept of entropy in information theory.     

Surface tension as a controlled variable in mechanical dishwashing

Using a continuous, in-line, nondestructive technique based on the maximum bubble pressure method, the surface tension of the wash water in a mechanical dishwashing machine has been monitored. This technique has enabled surface tension to be used as a controlled variable, providing feedback to regulate the amount of surfactant added. Assuming the mechanical force of the water spray is adequate to remove bound soil from the dish surface, the food soil may be titrated against surfactant, providing an indirect indication as to when the dishes are clean. This technique also could be applied to a recirculated wash solution for in-place cleaning.     

Prony-Based Optimal Bayes Fault Classification of Overcurrent Protection

The development of deregulation and demand for high-quality electrical energy has lead to a new requirement in different fields of power systems. In the protection field, this means that high sensitivity and fast operation during the fault are required while maltripping of relay protection is not acceptable. One case that may lead to a maltrip of the high-sensitive overcurrent relay is the starting current of the induction motor or inrush current of the transformer. This transient current has the potential to affect the correct operation of protection relays close to the component being switched. In the case of switching events, such transients must not lead to overcurrent relay operation; therefore, a reliable and secure relay response becomes a critical matter. Meanwhile, proper techniques must be used to prevent maltripping of such relays, due to transient currents in the network. In this paper, the optimal Bayes classifier is utilized to develop a method for discriminating the fault from nonfault events. The proposed method has been designed based on extracting the modal parameters of the current waveform using the Prony method. By feeding the fundamental frequency damping and ratio of the 2nd harmonic amplitude over the fundamental harmonic amplitude to the classifier, the fault case is discriminated from the switching case. The suitable performance of this algorithm is demonstrated by simulation of different faults and switching conditions on a power system using PSCAD/EMTDC software.     

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.