High Performance MPI over the Slingshot Interconnect

Journal of Computer Science and Technology - The Slingshot interconnect designed by HPE/Cray is becoming more relevant in high-performance computing with its deployment on the upcoming exascale...     

Networking and communication challenges for post-exascale systems

With the significant advancement in emerging processor, memory, and networking technologies, exascale systems will become available in the next few years (2020–2022). As the exascale systems begin to be deployed and used, there will be a continuous demand to run next-generation applications with finer granularity, finer time-steps, and increased data sizes. Based on historical trends, next-generation applications will require postexascale systems during 2025–2035. In this study, we focus on the networking and communication challenges for post-exascale systems. Firstly, we present an envisioned architecture for post-exascale systems. Secondly, the challenges are summarized from different perspectives: heterogeneous networking technologies, high-performance communication and synchronization protocols, integrated support with accelerators and field-programmable gate arrays, fault-tolerance and quality-of-service support, energy-aware communication schemes and protocols, softwaredefined networking, and scalable communication protocols with heterogeneous memory and storage. Thirdly, we present the challenges in designing efficient programming model support for high-performance computing, big data, and deep learning on these systems. Finally, we emphasize the critical need for co-designing runtime with upper layers on these systems to achieve the maximum performance and scalability.     

Gelatinisation Characteristics of Cassava Starch Settled in the Presence of Different Chemicals

Addition of chemicals during the extraction of cassava starch for enhancing the settling rate, whiteness and compactness of the settled starch is an accepted commercial practice. The effect of addition of selected chemicals such as acids (sulphuric and hydrochloric acids), bleaching and oxidising agents (sodium metabisulphite and sodium hypochlorite) and alum during settling on the thermal and pasting properties of the cassava starch was examined. Treatment with sulphuric acid produced a noticeable increase in all DSC gelatinisation parameters, viz. onset gelatinisation temperature (T_o), temperature at peak minimum (T_p) and end temperature (T_e), with increasing concentration of acid, while only a marginal shift could be obtained even at higher concentration of hydrochloric acid. However, no major effect resulted from treatment with sodium metabisulphite, sodium hypochlorite and alum. The gelatinisation enthalpy was hardly affected by the treatments. An exception was hydrochloric acid, which brought about a perceptible decrease in enthalpy at higher concentrations indicating that starch crystallinity is influenced to a small extent by hydrochloric acid. Pasting characteristics studied using a Rapid Visco Analyser showed that sulphuric acid, even at the lowest concentration (5 mM), considerably affected the structural characteristics of cassava starch, while hydrochloric acid induced similar effect only at higher concentrations. Alum reduced the paste viscosity while the bleaching agents (sodium metabisulphite and sodium hypochlorite) were not so effective in modifying the starch viscosity characteristics.