IP address allocation protocols in vehicular ad hoc networks

In vehicular ad hoc networks (VANETs), communication takes place between vehicles to vehicles, the vehicles to the road side units, and vice-versa. The basic purpose of these communications is to share and exchange tremendous amount of data and information. For efficient information sharing, a systematic and structured connection establishment algorithm is needed. In VANETs, each connected node of the network need to be assigned a unique address. Hence, an algorithm is needed for the proper assignment of unique address to all nodes in the network. This paper explains different types of IP address protocols in VANETs. We have also explained advantage and disadvantage of existing IP address allocation protocols in VANETs.     

QoS constrained resource allocation to secondary users in cognitive radio networks

In this paper, we consider a multi-channel cognitive radio network (CRN) where multiple secondary users share a single channel and multiple channels are simultaneously used by a single secondary user (SU) to satisfy their rate requirements. In such an environment, we attempt to evaluate the optimal power and rate distribution choices that each secondary user has to make in order to maintain their quality of service (QoS). Our measures for QoS include signal to interference plus noise ratio (SINR)/bit error rate (BER) and minimum rate requirement. We propose two centralized optimization frameworks in order to solve for the optimal resource management strategies. In the first framework, we determine the minimum transmit power that SUs should employ in order to maintain a certain SINR and use that result to calculate the optimal rate allocation strategy across channels. In the second framework, both transmit power and rate per channel are simultaneously optimized with the help of a bi-objective problem formulation. Unlike prior efforts, we transform the BER constraint into a convex constraint in order to guarantee optimality of the resulting solutions. Simulation results demonstrate that in both frameworks, optimal transmit power follows “reverse water filling” process and rate allocation follows SINR. We also observe that, due to the ability to adapt both power and rate simultaneously to attain a certain BER, the joint optimization framework results in a lower total transmit power than the two-stage approach.     

Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates

Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4 h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.     

Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

Purple-fleshed sweet potato flour could be used to enhance the colour, flavour and nutrients in food products. Thus, the investigation was to produce encapsulated flours from purple-fleshed sweet potato by spray drying using combinations of various levels of ascorbic acid (5 g kg⁻¹ and 10 g kg⁻¹) and maltodextrin (30 g kg⁻¹ and 100 g kg⁻¹) and to evaluate their effects on bioactive components, physicochemical and morphological properties. Encapsulated flours had higher total phenolic content, antioxidant capacity and water solubility index than non-encapsulated flour. There were no significant differences in anthocyanin content between encapsulated and non-encapsulated flours. However, water absorption index and flavonoids content of encapsulated flours depended on concentrations of ascorbic acid and maltodextrin. In addition, the high concentrations of ascorbic acid and maltodextrin encapsulated flours had higher glass transition temperature as compared to that of lower concentrations. In respect to morphology, the particles of encapsulated flours with high concentration of ascorbic acid and maltodextrin were more aggregated than those encapsulated with lower concentrations. Therefore, flours encapsulated with 10 g kg⁻¹ ascorbic acid and 30 g kg⁻¹ maltodextrin could be used to enhance the antioxidant activities of functional food ingredients.     

Dietary fibre components,antioxidant activities and hydration properties of ripe persimmon (Diospyros kaki L. cv. Daebong) peel powders as affected by different washing treatments

Dietary fibre components, hydration properties and antioxidant activities such as 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, reducing power, metal chelating and 2,2′‐azino‐bis,3‐ethyl‐benzo‐thiazoline‐6‐sulphonic acid (ABTS) radical scavenging activities of persimmon peel powders using different washing treatments (tap water at 20 °C and hot water) were investigated. Peel powder obtained from hot water‐washed peels (74.95 g per 100 g) had higher dietary fibre content than tap water‐washed (65.50 g per 100 g) and unwashed (60.99 g per 100 g) peels. The higher content of total phenolic and ascorbic acid were found in peel powder obtained from unwashed peels, whereas washed peels had more β‐carotene content. The EC₅₀ values of scavenging DPPH and ABTS radical for peel powders obtained from unwashed, tap water‐washed and hot water‐washed peels were 75.44, 142.18 and 110.17 μg mL^?1 respectively and 5.31, 5.34 and 5.39 μg mL^?1 respectively. Therefore, hot water washing is recommended to obtain better quality products from persimmon peel for use as a fibre supplement.     

Effect vapor grown carbon nanofiber on thermal and mechanical properties of epoxy

In the present investigation, dynamic mechanical analysis (DMA), thermo gravimetric analysis (TGA), tensile tests, fatigue tests and the single edge notch tensile (SENT) tests were performed on unfilled, 1, 2 and 3 wt.% vapor grown carbon nanofiber (CNF) filled SC-15 epoxy to identify the loading effect on thermal and mechanical properties of the composites. DMA studies revealed that filling the 3% carbon nanofiber into epoxy can produce 65% enhancement in storage modulus at room temperature and 6 °C increase in T _g. However, TGA results show that thermal stability of composite is insensitive to the CNF content. Tensile tests were carried out at the strain rate range from 0.02 min⁻¹ to 2 min⁻¹. Results show that CNF/epoxy are strain rate sensitive materials, the modulus and tensile strength increased with increasing of strain rate. Experimental results also indicate that modulus of the nanophased epoxy increases continuously with increasing CNF content. But the 2% CNF infusion system exhibit maximum enhancement in tensile strength, fatigue performance and fracture toughness as compared with other system.     

Concurrent engineering: A compromising approach to develop a feasible and customer-pleasing product

To develop a customer-pleasing and economically and technically feasible product, it is necessary to utilize the best possible knowledge of the market, the customers, the core product technology, and the cost implications of design alternatives. It requires the concurrent involvement of team members from merchandizing, product development, and purchasing and production-engineering departments of the enterprise. The merchandizing department identifies customer needs however, considering only customers’ requirements, without technical information it is not possible to develop a feasible product. Conversely, the function-oriented designers in the product development department determine the subsystems’ weight, which are technically feasible but may ignore the qualitative issues desired by the customers. To identify the economic feasibility of the product, the purchasing and production-engineering departments calculate the estimated cost by evaluating the cost implications of the design alternatives. Therefore, to produce an economically and technically feasible product with customer pleasing quality, a trade-off among these three sets of weights is essential. Here, we propose an optimization model that assimilates three sets of weights of the subsystems to a final one. The resultant set of weights will represent the effects of concurrent cooperation among merchandizing, product development, purchasing and production-engineering departments of the enterprise.     

Occurrence of Aspergillus spp. and aflatoxin B1 in Malaysian foods used for human consumption

Malaysian population widely consumes the cereal-based foods, oilseeds, nuts, and spices in their daily diet. Mycotoxigenic fungi are well known to invade food products under storage conditions and produce mycotoxins that have threat to human and animal health. Therefore, determining toxigenic fungi and aflatoxin B(1) (AFB1) in foods used for human consumption is of prime importance to develop suitable management strategies and to minimize risk. Ninety-five food products marketed in Penang, Malaysia were randomly collected from different supermarkets and were analyzed for presence of Aspergillus spp. by agar plate assay and AFB1 by enzyme-linked immunosorbent assay (ELISA). A. flavus was the dominant fungi in all foods followed by A. niger. Fifty-five A. flavus strains were tested for their ability to produce aflatoxins on rice grain substrate. Thirty-six (65.4%) strains out of 55 produced AFB1 ranging from 1700 to 4400 μg/kg and 17 strains (31%) produced AFB2 ranging from 620 to 1670 μg/kg. Natural occurrence of AFB1 could be detected in 72.6% food products ranging from 0.54 to 15.33 μg/kg with a mean of 1.95 μg/kg. Maximum AFB1 levels were detected in peanut products ranging from 1.47 to 15.33 μg/kg. AFB1 levels detected in all food products were below the Malaysian permissible limits (<35 μg/kg). Aspergillus spp. and AFB1 was not detected in any cookies tested. Although this survey was not comprehensive, it provides valuable information on aflatoxin levels in foods marketed in Malaysia.