Detecting Streaming of Twitter Spam Using Hybrid Method

Twitter, the social network which evolving faster and regular usage by millions of people and who become addicted to it. So spam playing a major role for Twitter users to distract them and grab their attention over them. Spammers actually detailed like who send unwanted and irrelevant messages or websites and promote them to several users. To overcome the problem many researchers proposed some ideas using some machine learning algorithms to detect the spammers. In this research work, a new hybrid approach is proposed to detect the streaming of Twitter spam in a real-time using the combination of a Decision tree, Particle Swarm Optimization and Genetic algorithm. Twitter has given access to the researchers to get tweets from its Twitter-API for real-time streaming of tweet data which they can get direct access to public tweets. Here 600 million tweets are created by using URL based security tool and further some features are extracted for representation of tweets in real-time detection of spam. In addition, our research results are compared with other hybrid algorithms which a better detection rate is given by our proposed work.     

STFDR: Architecture of Competent Protocol for Efficient Route Discovery and Reliable Transmission in CEAACK MANETs

Wireless Personal Communications - Efficiency can be achieved in CEAACK MANETs by implementing clustering technique into the network. Using this strategy the cluster head can monitor the members...     

In vitro ageing and wear behaviour of ceria stabilized zirconia toughened alumina (CSZ-TA) bio-ceramic

15–25 wt% zirconia (stabilized with 14 mol% ceria) toughened alumina was synthesized by co-precipitation technique. The synthesized powders were calcined at different temperatures, compacted and conventionally sintered following two steps sintering process. Uniformly distributed submicron sized grains with Vickers' hardness value up to 1730±6HV20 were achieved after conventional sintering. In order to assess the ageing behaviour, samples were hydrothermally treated (in vitro) at 134 °C under 0.2 MPa in presence of simulated body fluid. Rietveld refinement of the X-ray diffraction patterns was carried out to estimate the phase content after calcination, sintering and after different stages of hydrothermal treatment. No significant phase change (only ∼3%) was observed even after 100 h of hydrothermal treatment. Very few bulged grains (resulted from the tetragonal to monoclinic phase transformation) on the surface and slight decrease in hardness value were observed after hydrothermal treatment. Fretting wear in dry condition was carried out taking ball on flat geometry for 10⁵ cycles at different loads before and after hydrothermal treatment. Wear volumes were directly estimated from the surface scanning of the wear scar using profilometer. Transition of wear and its related mechanisms at different loads along with the effect of ageing on wear were discussed.     

Hemp seed oil: Minor components and oil quality

Owing to its high content of omega‐6/omega‐3 fatty acids and bioactive minor components with antioxidant activities, hemp seed oil is now recognized for its health benefits by a large number of consumers. This paper primarily discusses the profile of minor components in hemp seed oil and their beneficial and adverse effects on oil quality. While tocopherols, polyphenols and phytosterols prevent oxidative deterioration of hemp seed oil, the high amount of chlorophyll can be detrimental to oil quality.     

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep-Fried Snack Namkeen

This study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep-fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1–10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36). Practical Application: Low-fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep-fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low-fat foods thereby retaining sensorial characteristics.     

Impact of Canolol‐Enriched Extract from Heat‐Treated Canola Meal to Enhance Oil Quality Parameters in Deep‐Frying: a Comparison with Rosemary Extract and TBHQ‐Fortified Oil Systems

Canolol‐enriched extracts obtained from the extraction of fluidized bed treated canola meal with supercritical carbon dioxide were added to high‐oleic canola oil in different concentrations (200, 500 and 750 mg/kg). After 30 h of deep‐fat frying, oils fortified with canolol‐enriched extracts showed a two to three times better frying performance in comparison to the commonly used antioxidants (TBHQ, 200 mg/kg; rosemary extract, 40 and 200 mg/kg) and a control without antioxidants with regards to the formation of di‐ and polymer triacylglycerols, total polar compounds, secondary degradation products (anisidine value) and the iodine value. The canolol‐enriched extracts were also able to slow down the degradation of α‐ and γ‐tocopherol during frying resulting in significant amounts of tocopherols after 30 h of frying in comparison to the other oils. The influence of the canolol‐enriched extracts indicated strongly concentration‐dependent performance. With increasing concentration of the extract, the thermal stability of the fortified oil was improved. The only disadvantage of the addition of the extracts was an increase in the initial acid value, but within the frying time, only oil fortified with 750 mg canolol‐enriched extract/kg reached the limit given in different countries.     

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5–12% protein, 2.6–3.7% fat and 40–48% dietary fibre, besides 3–5% polyphenols and 700–860 mg/100 g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480–1690 g compared to control biscuits (1560 g). The biscuits were of mild grey colour (ΔE = 40–50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.     

Isatin compounds as corrosion inhibitors for N80 steel in 15% HCl

The inhibition effect of two synthesized isatin compounds namely 1-morpholinomethyl-3-(1-N-dithiooxamide)iminoisatin [MMTOI] and 1-diphenylaminomethyl-3-(1-N-dithiooxamide)iminoisatin [PAMTOI] on the corrosion inhibition of N80 steel in 15% HCl solution was studied by polarization, EIS and weight loss measurements. It was found that both the inhibitors were effective and their inhibition efficiency was significantly increased with increasing concentration. Polarization curves revealed that the used inhibitors represent mixed-type inhibitors. Adsorption of these inhibitors led to a reduction in the double layer capacitance and an increase in the charge transfer resistance, and was found also to obey Langmuir isotherm.