The data warehouse virtualization framework for operational business intelligence

In order to explore the most current information and react faster to changing business conditions, organizations consider real‐time data warehousing a powerful technique to achieve operational business intelligence (BI). We propose in this paper a novel real‐time data warehouse (RTDW) framework based on the virtualization concept. Our approach introduces a conceptual modelling technique, known as ring modelling, for real‐time data management and multidimensional analysis. This technique produces a flexible semi‐structured data model that accommodates unknown business process data and relationships as they evolve, handles schema changes and aggregate‐management efficiently, and scales well with the large size of increasing data volumes. With the help of a telecommunication business example, We evaluated our proposed approach in an extensive experimental study where we compared our approach Ring Model with existing structured multidimensional conceptual models (MCMs), i.e. relational OLAP and multidimensional OLAP, and with semi‐structured MCM, i.e. XML Cubes, in terms of scalability, data storage estimations, data updates loading time, and query response times. Our performance results show that encouraging speedups are achieved.     

Process Discovery and Refinement of an Enterprise Management System

The need for the analysis of modern businesses is rapidly increasing as the supporting enterprise systems generate more and more data. This data can be extremely valuable for executing organizations because the data allows constant monitoring, analyzing, and improving the underlying processes, which leads to the reduction of cost and the improvement of the quality. Process mining is a useful technique for analyzing enterprise systems by using an event log that contains behaviours. This research focuses on the process discovery and refinement using real-life event log data collected from a large multinational organization that deals with coatings and paints. By investigating and analyzing their order handling processes, this study aims at learning a model that gives insight inspection of the processes and performance analysis. Furthermore, the animation is also performed for the better inspection, diagnostics, and compliance-related questions to specify the system. The configuration of the system and the conformance checking for further enhancement is also addressed in this research. To achieve the objectives, this research uses process mining techniques, i.e. process discovery in the form of formal Petri nets models with the help of process maps, and process refinement through conformance checking and enhancement. Initially, the identified executed process is reconstructed by using the process discovery techniques. Following the reconstruction, we perform a deep analysis for the underlying process to ensure the process improvement and redesigning. Finally, some recommendations are made to improve the enterprise management system processes.     

Quantum channel discrimination without entanglement

We address the problem of unambiguous discrimination of quantum channels (UDQC) without entanglement. As our main result, we show that even in the absence of entanglement, partial UDQC (PUDQC) can still be performed—depending on the unknown given channel. We provide a necessary and sufficient condition for PUDQC and put forth a method to perform the PUDQC once the said condition is met. We propose the performance metrics that capture the expected performance of the PUDQC independent of the specific channels to be distinguished. Finally, we perform PUDQC on several qubit channel pairs as concrete examples and derive the proposed performance metrics for these channel pairs.     

Antioxidant potential of rice bran extracts and its effects on stabilisation of cookies under ambient storage

Methanolic extracts of rice bran (MRB) were found to be the richest in phenolics than all the other extraction media, i.e. water, 80% methanol, 70% ethanol, diethyl ether. Thermal stability of MRB was determined by evaluating antioxidant activity of heated extracts in linoleic acid system. Cookies were prepared in sunflower oil premixed with MRB at different concentrations, i.e. 500, 1000 and 2000 ppm, and with butylated hydroxytoluene and α‐tocopherol at 200 ppm. Oxidative stability of cookies was measured by storing under ambient conditions for an year with periodical analysis after every 2 months. Fatty acid composition was determined by gas–liquid chromatography. A regular decrease in unsaturated fatty acids (USFA) and increase in saturated fatty acids was observed with the increase in storage period; all the stabilised samples showed appreciably less decrease in USFA than that of control sample. Induction period ranged from 14.73 to 31.22 h while control exhibited 7.5 h. Peroxide value, iodine value and free fatty acids were chosen as the parameters for quality evaluation of cookies. Results suggest rice bran to be a potential source of antioxidants for stabilisation of cookies.     

Essential oil composition of commercial black tea (Camellia sinensis)

The essential oil components of different tea brands were investigated by gas chromatography. The oil yields of dried tea samples were ranged from 0.09% to 0.63%. Twenty-five compounds from Supreme and Lipton Yellow Label tea brands representing 98.0% and 88.0% of the Camellia sinensis oil were identified, respectively. The main ones were β-pinene (51.2%) and α-pinene (30.2%). Nineteen components from Tapal tea brand representing 76.7% of the C. sinensis oil were determined with high contents of muurol-5-en-4-a-ol (10.5%) and muurol-5-en-4-b-ol (31.3%). Fifteen components from Deer and Diana tea brands were identified, accounting for 83.3% and 78.2% of the oil containing α-cadinol and β-pinene. Seventeen components from non-branded teas were determined with high contents of muurol-5-en-4-a-ol and muurol-5-en-4-b-ol. Twenty-one compounds from non-branded Bangladeshi Shezan and Indian teas were also identified. All oils consisted of monoterpenic hydrocarbons, oxygenated monoterpenes and sesquiterpenes.     

Comparative response of mixed cultures of bacteria and virus to ozonation

The ozone disinfection studies were performed using five cultures of organisms: i.e. a yeast Candida parapsilosis. an acid-fast organism Mycobacterium fortuitum, Salmonella typhimurium, Escherichia coli and poliovirus to determine their relative resistance to ozone in a given completely mixed continuous flow system. Studies were conducted in both clean aqueous system and secondary wastewater effluent. Their resistance to ozone in both cases was observed in the following order: M. fortuitum > poliovirus type 1 Mahoney strain >C. parapsilosis > E. coli > S. typhinturium.     

Physicochemical studies of hemp (Cannabis sativa) seed oil using enzyme‐assisted cold‐pressing

The effects of enzyme‐assisted cold‐pressing (EACP) on the physicochemical attributes of Cannabis sativa (hemp) seed oil were investigated using five enzyme preparations: Protex 7L, Viscozyme L, Kemzyme, Feedzyme, and Natuzyme. The oil contents (28.4–32.8%) offered by the enzyme‐treated hempseeds were found to be significantly (p <0.05) higher than that determined for the control (26.7%). The protein, fiber, and ash contents of the seeds were unaffected by the enzyme treatment. There were no significant (p >0.05) variations observed for the values of iodine number, refractive index, density, unsaponifiable matter and fatty acid composition between the enzyme‐extracted and control hempseed oils. The levels of saponification value, free fatty acids, iodine value and peroxide value were slightly varied between the oils tested. The color intensity of the enzyme‐extracted oils was also higher than that of the control oil. A relatively higher level of tocopherols (724.4–788.8 mg/kg) was observed in the enzyme‐extracted oils compared to the control (691.2 mg/kg), showing an enhancement of ca. 4.8–14.1% in the total tocopherols. The Rancimat profiles and sensory scores of the enzyme‐extracted oils were noted to be improved compared to the control. The results of the present analysis (with respect to the control) showed that the enzyme added during the hempseed cold‐pressing resulted in considerably higher oil yields, without adversely affecting the quality of the oil.