A survey and taxonomy on virtual data center embedding

The Journal of Supercomputing - Data center network virtualization is being considered as a promising technology to provide a performance guarantee for cloud computing applications. One important...     

Cutting parameter optimization in NC milling

The continuous demand for higher productivity and product quality asks for better optimizing of the machining process. In this case, numerical controlled (NC) milling is a processing technology massively applied in the metal manufacturing industry; it has received very important interest in this century because it has a very high productivity and high work piece surface quality. The main objective of this work is to evaluate the machining time of different cycles, in 2.5?D NC milling. The prediction of the optimal values of cutting speed was analyzed to minimize both time and cost of die production. Optimum and economical values of cutting speed give, respectively, minimum production time and minimum production cost. An experimental study is carried out to validate machining time calculation models developed in this work. The cutting parameters analyzed in this study are cutting speed, feed per tooth, and the radial cutting depth.     

Influence of manufacturing errors on the dynamic behavior of planetary gears

Planetary gears are widely used in the transmissions of helicopters, automobiles, aircraft engines, etc. They have substantial advantages such as compactness and a large torque-to-weight ratio. In this work, a plane model of a planetary gear was investigated. The energetic Lagrange formulation was used to recover the equations of motion of the system. A modal analysis was performed, and the influence of gyroscopic effect in particular was scrutinized. The dynamic response was computed by an iterative spectral method. The excitation is induced by time-varying the gearmesh stiffness. The cases of a healthy planetary gear and one with the presence of eccentricity and profile error were compared. The influence on the transmission ratio was also studied.     

Fracture mechanisms and fracture toughness in semicrystalline polymer nanocomposites

Polymer nanocomposites, especially nanoclay composites, have received much attention in recent years. While it is the functional properties of these composites that are the driving force, good mechanical properties are necessary in most applications. Although claims are made that the mechanical properties of nanocomposites should be excellent, in practice the mechanical properties are often disappointing. Soft or hard spherical particles can toughen semicrystalline polymers, but plate-like nanoclay particles have not produced any significant toughening action and frequently cause significant embrittlement. In this paper the toughening of semicrystalline polymers with nanoparticles, and particularly the difference in behaviour of spherical and plate-like particles is reviewed.     

Influence of the substitution of β-cyclodextrins by cationic groups on the complexation of organic anions

The inclusion complexation of the organic anion, dansyl-acid, by cationic derivatives of β-cyclodextrin has been investigated. A series of cationic β-cyclodextrins with various positive charge has been synthesized by selective functionalization of the primary face of β-cyclodextrin with amino groups. The complexes were of the 1:1 stoichiometry; the stability constants (K₁₁) have been evaluated from UV–Vis measurements by application of the Benesi–Hildebrand equation. The presence of amino groups increased the complexation ability. β-cyclodextrin fully substituted at the primary face with amino groups showed the strongest inclusion binding ability towards the dansyl-acid guest. The enhanced complexation for anions was ascribed to the cationic amino groups. A simple thermodynamic model of the electrostatic contribution to the complexation is presented.     

Hybrid Approach for Energy Aware Management of Multi-cloud Architecture Integrating user Machines

The arrival and development of remotely accessible services via the cloud has transfigured computer technology. However, its impact on personal computing remains limited to cloud-based applications. Meanwhile, acceptance and usage of telephony and smartphones have exploded. Their sparse administration needs and general user friendliness allows all people, regardless of technology literacy, to access, install and use a large variety of applications. We propose in this paper a model and a platform to offer personal computing a simple and transparent usage similar to modern telephony. In this model, user machines are integrated within the classical cloud model, consequently expanding available resources and management targets. In particular, we defined and implemented a modular architecture including resource managers at different levels that take into account energy and QoS concerns. We also propose simulation tools to design and size the underlying infrastructure to cope with the explosion of usage. Functionalities of the resulting platform are validated and demonstrated through various utilization scenarios. The internal scheduler managing resource usage is experimentally evaluated and compared with classical methodologies, showing a significant reduction of energy consumption with almost no QoS degradation.     

Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. “Modulation” of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.     

Profile of enzyme in drupe of oueslati's cv. olives during ripening phases: A support method implementation in the production of extra virgin olive oil

Quality of virgin olive oil (VOO) depends on phenolic molecules content, which depends on the biochemical characteristics of olive fruits, namely endogenous enzymes. In order to ascertain the influence of olive fruit ripening degree on the phenol content, enzyme activities in olive fruits, and the quality of the corresponding oils were studied during Oueslati olive ripening. In fact, three enzymes were studied: peroxidase (POX) in olive seeds, polyphenoloxidase (PPO), and β-glucosidase (β-GL) in olive fruits mesocarp. Each enzyme showed specific trend: POX activity increased gradually until reaching a maximum (17.061 ± 0.101 U g⁻¹ FW) at ripening index (RI) 3.6 and then decreased slowly at advanced ripening stage. However, the maximum of PPO activity (240.421 ± 0.949 U g⁻¹ FW) was observed earlier at RI of 0.7. Concerning β-glucosidase activity, its maximal was 60.857 ± 1.105 U g⁻¹ FW at RI 2.8, then, it decreased sharply to reach 17.096 ± 0.865 U g⁻¹ FW at RI 3.9. A significant increase of total phenol content as well as the antioxidant activity were observed during Oueslati olive ripening. Moreover, phenolic profile indicated that appropriate harvesting date of Oueslati olives coincided with RI 3.9 given that highest content of most important individuals phenolic compounds responsible for the main VOO biological properties achieved on this date. Furthermore, phenols amount of Oueslati VOO was principally due to PPO enzyme activity as the increase in total phenols coincides with the decrease in PPO activity.