Scenario-based verification in presence of variability using a synchronous approach

This paper presents a new model of scenarios, dedicated to the specification and verification of system be- haviours in the context of software product lines （SPL）. We draw our inspiration from some techniques that are mostly used in the hardware community, and we show how they could be applied to the verification of software components. We point out the benefits of synchronous languages and mod- els to bridge the gap between both worlds.     

Measurement of flow in supercritical flow regime using cutthroat flumes

Cutthroat flume is commonly used for measurement of subcritical flow in open channel because of its simplicity and ease of construction. No experimental data is available in literature for measurement of flow in supercritical regime using cutthroat flume. The present paper finds the feasibility of cutthroat flume as a measurement device for flow in supercritical regime. Experimental data are generated to develop the relation between discharge and observed head at a specified location on upstream of throat section. Regression analysis for discharge and head indicated a good correlation. Based on all the experimental data generated, a relationship between discharge and head is proposed.     

ALKALINE PHOSPHATASE FROM JAW ALA SHRIMP (ACETES INDICUS)

Alkaline phosphatase was isolated from Jawala shrimps (Acetes indicus), a tiny crustacean. The hepatopancreas (head region) is a good source of this enzyme. pH optima of the partial purified enzyme was found to he 9.5 and optimal temperature for maximal activity was 40C. Jawala phosphatase was completely inhibited by 1, 10‐phenanthroline and EDTA, indicating that it is a metalloprotein. The activity of inhibited enzyme was restored by Zn²⁺ and Mn²⁺ salts. Feed back inhibition of the enzyme by inorganic phosphate was also observed.     

AFLATOXIN LIKE FLUORESCENT SUBSTANCES IN SPICES

To minimize the risk of misidentifying some blue fluorescent substances inherent in spices as aflatoxin during analysis, several confirmatory chemical tests and developing solvent systems were evaluated. Chemical confirmation with 20% HCl, 20% H₂SO₄ and TFA and TLC development in chloroform + acetone (95:5 v/v) followed by anhydrous diethyl ether (multiple development) were useful to obviate the interfering fluorescent substances.     

KINETIC MODELING OF VEGETABLE COOKING AT 100C

Kinetics of cooking of green peas, carrot, radish and knolkol were determined from the compression force ratio of the vegetables before and after cooking. The kinetics of rice and potato cooking, both starchy products were found to be suitable in explaining the kinetics of cooking of vegetables. The degree of cooking was correlated to cooking time and the reaction rate constant, K, value was determined for four vegetables. With this K value the degree of cooking at various other cooking times was predicted. The R² value and standard error of estimate were determined.     

INFRARED AND HOT-AIR DRYING OF ONIONS

The combination of infrared (IR) and hot‐air drying of onion slices was explored, and the effects of processing conditions such as drying temperature, slice thickness, air temperature and velocity on onion slice characteristics were studied. The onion slice quality was evaluated on the basis of the color and the pyruvic acid content, an index of flavor. Drying of thin slices of onion (2 mm) at low temperature (60C) with a moderate air velocity (2 m/s) and air temperature (40C) retained greater flavor and color. An empiric equation developed to correlate the drying process variables and the onion slice moisture with the drying time provided a good fit (R² = 0.92). Similar equations developed to correlate the drying process variables and the drying time with the pyruvic acid content provided an excellent fit (R² = 0.96), while the equations fit for the total color change of onion slices were satisfactory (R² = 0.86). Combination drying resulted in shorter drying process time and in better onion slice quality as compared to IR and hot‐air drying applied individually.