Web-based systems design: a study of contemporary practices and an explanatory framework based on “method-in-action”

This paper reports the findings of a detailed study of Web-based systems design (WBSD) practices in Ireland based on data collected over a 3-year period (2002–2005), the objectives of which were to (1) contribute towards a richer understanding of the current “real-world” context of WBSD by characterising the profile of a typical project (team size, timeframe, nature of requirements, etc.) and identifying the key challenges, constraints, and imperatives (i.e. “mediating factors”) faced by Web-based system designers, and (2) understand how those contextual parameters and mediating factors influence the activity of WBSD as regards the selection and enactment of whatever design practices are therefore engaged (i.e. the use of methods, procedures, etc.). Data was gathered through a survey which yielded 165 usable responses, and later through a series of semi-structured qualitative interviews. Using grounded theory, an explanatory conceptual framework is derived, based on an extension of the “method-in-action” model, the application of which to WBSD has not been previously investigated in depth. It is proposed that this framework of WBSD issues is valuable in a number of ways to educators, researchers, practitioners, and method engineers.     

The prospects of non-volatile phase-change RAM

Phase-change read-and-write memory (PRAM) is a promising memory that can solve the problems of conventional memory—scalability, read/write speed, and reliability. We will review the opportunities and technical challenges of PRAM. The most important challenge of PRAM is the reduction of the writing current. Various approaches to reduce the writing current will be reviewed and the prospects of PRAM are discussed.     

Chemical composition and nutritional quality of tehineh (sesame butter)

The chemical composition and nutritional quality of tehineh, a paste of dehulled roasted sesame seeds, from Saudi Arabia and other countries, were studied. Results showed 24.7% protein, 58.9% fat, 2.3% fiber, 3.0% ash and <1.0% moisture. The tehineh contained relatively high amounts (mg/100 g) of P (692), Mg (362), Fe (7.19), Cu (1.96), Mn (1.46) and Zn (7.82) and low amounts of Ca (61) and Se (0.05). Gas-liquid chromatography (GLC) analysis of the oil revealed percentages of 42.4 for oleic, 39.7 for linoleic, 9.8 for palmitic and 6.4 for stearic acid. Lysine was the only limiting amino acid with a chemical score of 64, while the sulphur-containing amino acids (methionine + cystine) and tryptophan were present in amounts exceeding the requirement of the FAO/WHO (1973) reference protein. The in vitro protein digestibility (IVPD) value of 83.3% and the calculated protein efficiency ratio (C-PER), 2.14, were slightly higher than those of sesame seeds and both values were lower than the IVPD and C-PER of 90.0% and 2.50, respectively, for ANRC casein.