Analysis of malware propagation behavior in Social Internet of Things

Social Internet of Things (SIoT) is an evolution of the Internet of Things, where objects interact socially with each other in the sense that they can independently establish new relationships, offer, or discover services, in order to accomplish their tasks with minimum involvement of the user. This additional convenience comes at the expense of higher risk of speeding up malware propagation through the dynamically created relationships. Because of the undesirable effects of malware (eg, disruption of device operation), it is essential to understand their spreading behavior in order to minimize their negative impacts. In this paper, we analyze malware propagation behavior in SIoT and investigate different parameters that influence spreading of malware. Toward that end, a simulator has been developed to simulate the spreading process of malware in SIoT. Many propagation scenarios were analyzed using the proposed simulator. Simulation results show that adding more relationships in the SIoT or increasing the number of owned objects per user has increased malware spreading rate. For example, the time to infect all objects is faster by 45% when objects communicate through four relationships compared with the case when objects communicate through only two relationships in SIoT. We also investigated ways to restrict the malware spreading. Results show that preventing objects from establishing dynamic social relationship slows down the infection by 40% compared with the next best scenario (ie, blocking co‐location relationships), which means more time for vendors to patch up their products.     

Information Processing and Wireless Energy Harvesting in Interference-Aware Public Safety Networks

In a public safety environment, user equipments (UEs) located within the coverage area of evolved NodeB, relay network services to out-of-coverage UEs. However, relay UEs in public safety environments are typically energy constrained and cannot operate indefinitely without recharging. Radio frequency energy harvesting has been proposed as a solution for recharging wireless UEs. In this paper, we propose a scheme for extending the lifetime of a public safety network by wirelessly charging relay UEs. In addition, we propose a relay selection method considering the battery status of relay UEs. The proposed relay selection is defined as a bipartite graph matching problem and the optimal relay is obtained through matching games technique. The proposed scheme not only improves the network lifetime but also extend the network coverage. We also conduct system level simulations to evaluate the performance of the proposed scheme. Simulation results show that the overall performance of the system is improved in terms of achievable throughput and network lifetime.     

Cellular DNA breakage by soy isoflavone genistein and its methylated structural analogue biochanin A

Epidemiological studies have indicated that populations with high isoflavone intake through soy consumption have lower rates of breast, prostate, and colon cancer. The isoflavone polyphenol genistein in soybean is considered to be a potent chemopreventive agent against cancer. In order to explore the chemical basis of chemopreventive activity of genistein, in this paper we have examined the structure–activity relationship between genistein and its structural analogue biochanin A. We show that both genistein and its methylated derivative biochanin A are able to mobilize nuclear copper in human lymphocyte, leading to degradation of cellular DNA. However, the relative rate of DNA breakage was greater in the case of genistein. Further, the cellular DNA degradation was inhibited by copper chelator (neocuproine/bathocuproine) but not by compounds that specifically bind iron and zinc (desferrioxamine mesylate and histidine, respectively). We also compared the antioxidant activity of the two isoflavones against tert‐butylhydroperoxide‐induced oxidative breakage in lymphocytes. Again genistein was found to be more effective than biochanin A in providing protection against oxidative stress induced by tert‐butylhydroperoxide. It would therefore appear that the structural features of isoflavones that are important for antioxidant properties are also the ones that contribute to their pro‐oxidant action through a mechanism that involves redox cycling of chromatin‐bound nuclear copper.     

Determination of physicochemical properties of multifloral honeys stored in different containers

In comparison with the initial values, acidity and 5‐(hydroxy‐methyl)‐2‐furaldehyde (HMF) values of all honey samples increased during storage. The total phenol contents of honey were decreased from 286.2 to 108.6 mg GAE/kg during 9 months of storage in white colored container. In addition, total phenol contents of honey sample stored in tin container ranged from 294.7 to 258.6 mg GAE/kg (p < .05). While radical scavenging activity values of honey samples stored in amber colored container during storage are measured as 78.6 g/L, IC₅₀, 77.9 g/L, IC50, and 76.1 g/L, IC₅₀, these activity values were determined as 84.9 g/L, IC₅₀, 80.7 g/L, IC_50, and 75.2 g/L, IC₅₀ in tin container (p < .05), respectively. While acidity values of honey samples stored in white bottle range from 23.6 (3th month) to 25.7% (9th month), it varied from 20.6 (3th month) to 21.6% (9th month) in honey sample stored in amber colored container during storage.

Practical applications

Different honeys are produced in different parts of Turkey. The known honeys are pine, citrus, and chestnut honey. Various flower honeys are produced in these and other regions. HMF formation is considered as a bed result of storage and heating.     

Manufacture of dry‐ and brine‐salted soft camel cheeses for the camel dairy industry

Two experiments were conducted in a camel cheese study to (i) compare camel cheese to bovine cheese made from bovine milk standardised to simulate camel milk, and (ii) describe the technology for manufacture of dry (SCC‐D) and brine‐salted soft camel cheese (SCC‐B). Comparable cheese yield (camel: 7.4 ± 0.15, cow: 7.3 ± 0.55 kg/100 kg of milk) and levels of dry matter loss in whey were observed. Clotting time was 234 s for both cheeses which were made using thermophillic starters. Cheese yield was 9.31 ± 0.64 kg/100 kg with 425.6 ± 38.2 g/kg cheese dry matter for SCC‐D and 8.22 ± 0.90 kg/100 kg with 469 ± 73.8 g/kg dry matter for SCC‐B.