Lipid production by Lipomyces starkeyi using sap squeezed from felled old oil palm trunks

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Adaptive protocols for software distributed shared memory

We demonstrate the benefits of software shared memory protocols that adapt at run time to the memory access patterns observed in the applications. This adaptation is automatic-no user annotations are required-and does not rely on compiler support or special hardware. We investigate adaptation between singleand multiple-writer protocols, dynamic aggregation of pages into a larger transfer unit, and adaptation between invalidate and update. Our results indicate that adaptation between single- and multiple-writer and dynamic page aggregation are clearly beneficial. The results for the adaptation between invalidate and update are less compelling, showing at best gains similar to the dynamic aggregation adaptation and at worst serious performance deterioration     

TreadMarks: shared memory computing on networks of workstations

Shared memory facilitates the transition from sequential to parallel processing. Since most data structures can be retained, simply adding synchronization achieves correct, efficient programs for many applications. We discuss our experience with parallel computing on networks of workstations using the TreadMarks distributed shared memory system. DSM allows processes to assume a globally shared virtual memory even though they execute on nodes that do not physically share memory. We illustrate a DSM system consisting of N networked workstations, each with its own memory. The DSM software provides the abstraction of a globally shared memory, in which each processor can access any data item without the programmer having to worry about where the data is or how to obtain its value     

Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla)

The effect of extraction and isolation on the physicochemical and functional properties of gingerbread plum seed protein isolate was studied. Gingerbread plum seed protein isolate was extracted from defatted gingerbread plum seed flour (DGPSF) by alkali solution along with isoelectric precipitation. The protein isolate was subjected to freeze or vacuum drying process. Freeze dried gingerbread plum seed protein isolate (FGPSPI) and vacuum dried gingerbread plum seed protein isolate (VGPSPI) were evaluated for their physicochemical and functional properties (protein solubility, water/oil binding capacity, emulsifying capacity, foaming capacity). Among physicochemical parameters, the proximate composition, amino acid composition, minerals, differential scanning calorimetry (DSC), SDS-PAGE and color attributes were studied. Both FGPSPI and VGPSPI contained over 90% protein versus DGPSF (56.72%) used as raw material. The method of drying had significant effect (p < 0.05) on the physicochemical characteristics of FGPSPI and VGPSPI except for amino acids composition. The functional properties were variable among samples. DGPSF had higher emulsifying, water holding and oil binding capacities compared with FGPSPI and VGPSPI. FGPSPI exhibited better emulsifying capacity and water holding capacity than VGPSPI. FGPSPI also showed comparable oil binding capacity and bulk density to commercial soy protein isolate (SPI). The results indicated that FGPSPI and VGPSPI could be a good source of protein fortification for a variety of food products for protein deficient consumers as well as a potential food ingredient.