Web Caching Replacement Algorithm Based on Web Usage Data

Web caching is one of the fundamental techniques for reducing bandwidth usage and download time while browsing the World Wide Web. In this research, we provide an improvement in web caching by combining the result of web usage mining with traditional web caching techniques. Web cache replacement policy is used to select which object should be removed from the cache when the cache is full and which new object should be put into the cache. There are several attributes used for selecting the object to be removed, such as the size of the object, the number of times the object was used, and the time when the object was added into the cache. However, the flaw in these previous approaches is that each object is treated separately without considering the relation among those objects. We have developed a system that can record users’ browsing behavior at the resources level. By using information gathered from this system, we can improve web cache replacement policy so that the number of cache hits will increase, resulting in a faster web browsing experience and less data bandwidth, especially at lower cache storage environments such as on smart phones.     

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3 °C for 0 or 4 weeks, respectively and displayed under refrigerated conditions for a further 4 days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n-6 and n-3) on lipid oxidation were examined. Results showed a strong positive relationship between heme iron, n-6 and n-3 fatty acids and lipid oxidation when vitamin E was below 2.95 mg/kg muscle. When lipid oxidation was related to vitamin E concentration and the other three variables, respectively, any increase in heme iron or n-6 or n-3 fatty acids concentration did not influence lipid oxidation. Management of diet to elevate muscle vitamin E concentration above 3.45 mg/kg muscle is beneficial to maintain the level of lipid oxidation below 2.4 mg MDA/kg muscle in meat stored for up to 4 weeks. This demonstrates that vitamin E concentration in muscle has a greater influence on controlling lipid oxidation in muscle tissues than do heme iron or polyunsaturated fatty acids.