Frugal information systems (IS)

A discussion of the factors contributing to a likely increase in austerity establishes the case for a greater emphasis on frugal information systems (IS), which is defined as an information system that is developed and deployed with minimal resources to meet the pre-eminent goal of the client. The U-constructs are adopted as a foundation for a frugal IS, and two simple messaging system-based case studies illustrate their application. Design guidelines and practices for frugal IS are considered. The challenges and potential gains of frugal IS are reviewed.     

Liquid Phase Oxidation of Benzyl Alcohol over Pt and Pt–Ni Alloy Supported on TiO2: Using O2 or H2O2 as Oxidant?

Benzyl alcohol can be oxidized selectively to benzaldehyde over platinum-based catalysts using either oxygen (O₂, supplied in the form of synthetic air) or the more powerful hydrogen peroxide (H₂O₂) as the oxidant. Here we compare these oxidants in the aqueous phase oxidation of benzyl alcohol in a batch reactor at 363.15 K or 393.15 K over monodisperse Pt and Pt–Ni nanostructures synthesized with molybdenum hexacarbonyl (Mo(CO)₆) as a reductant. The initial catalytic activity of either Pt or a Pt–Ni alloy anchored on titania support (TiO₂) is much higher when using H₂O₂ than when using O₂ (supplied in the form of synthetic air). However, the high initial activity using H₂O₂ is accompanied by a strong decrease in the activity over Pt. Alloying Pt with Ni results in a reduction in the activity in the benzyl alcohol oxidation when using O₂ but enhances the initial activity when using H₂O₂. The results are rationalized based on a change in the relative surface concentration of oxygen-containing species upon changing the oxidant or alloying Pt with Ni.

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ICT Capacity as the Investment and Use of ICT: Exploring its Antecedents in Africa

In this paper, we investigate the extent to which economic, human development endowment, political, and population conditions influence information and communication technology (ICT) capacity in African nations using ordinary least squares. We use five variables to measure ICT capacity: ICT expenditure as a percent of GDP (ICTE), ICT expenditure per capita in US dollars (ICTEP), investment in telecoms with private participation (INVTE), Internet users per 100 people (INTUS), and mobile phone subscribers per 1000 people (MOBPS). Unlike ICT adoption and diffusion that focuses on the use of ICT, ICT capacity measures public and private investments in ICT and the use of ICT. The results indicate that ICT capacity of a nation increases with increased (high) corruption index. Further, ICT investment by the private sector depends mainly on human development factors and is not influenced by the perceptions of corruption about a nation. We present theoretical and practical implications of the findings for developing nations in general and African nations in particular.     

Architecture for Managing Knowledge on Cybersecurity in Sub-Saharan Africa

In this paper, we present architecture for managing knowledge on cybersecurity in Sub-Saharan Africa. This architecture captures the critical contextual factors in the Sub-Saharan African region. The architecture enables the creation, storage/retrieval, transfer and application of knowledge on cybersecurity especially for home users while providing awareness and enforcement mechanisms to help home users protect themselves against cyber threats. The architecture can facilitate the building of expertise on cybersecurity among the stakeholders. The implications of the proposed architecture are presented.     

Bacterial populations associated with a sorghum-based fermented weaning cereal.

Microbiological surveys, to determine the quality and safety, were conducted on 45 sorghum samples comprising dry powders (n = 15) and corresponding fermented (n = 15) and cooked fermented porridge (n = 15) samples collected from households in an informal settlement of the Gauteng Province of South Africa. Mean aerobic plate counts, Gram-negative counts and bacterial spore counts of sorghum powder samples decreased in fermented and cooked fermented porridge samples. However, mean lactic acid bacteria counts increased in fermented porridge samples, but decreased slightly in cooked fermented porridge samples. The mean pH value of sorghum powder samples decreased in fermented and cooked fermented porridge, respectively. Bacillus (B.) cereus was detected in all 15 sorghum powder samples, while Escherichia (E.) coli was detected in 53%, Clostridium perfringens in 27%, Listeria monocytogenes in 13% and Aeromonas spp., Salmonella spp., Staphylococcus aureus, Shigella spp. and Yersinia spp., each in 7% of sorghum powder samples. Of the fermented porridge samples, 40% contained B. cereus and 7% contained E. coli. None of the pathogens tested for were detected in cooked fermented porridge samples. B. cereus (53%), B. subtilis (21%), B. thuringiensis (13%), B. licheniformis (10%) and B. coagulans (3%) were identified from 120 isolates randomly selected from spore count plates of the highest dilution showing growth.