基于安全协议代码的形式化辅助建模研究

随着安全协议形式化分析技术的不断发展,利用工具自动验证虽已得到实现,但建模环节仍需依赖专业人员手工建模,难度大且成本高,限制了此技术的进一步推广。为了提高建模的自动化程度,提出了依据安全协议代码进行形式化模型辅助生成的方案。首先,使用污点分析获取协议的通信流程,并且记录密码学原语操作;然后,根据通信流程之间的序列关系构建协议通信状态机;最终,根据目前主流的安全协议形式化分析工具Tamarin的模型语法生成形式化模型。实验结果表明,此方案可以生成形式化模型中的关键部分,提高了形式化建模的自动化程度,为形式化分析技术的推广作出贡献。     

一种基于android轻型网关敏感数据泄露检测模型

针对智慧家居控制系统中基于android系统轻型网关的敏感数据泄露问题,提出了一种基于android本地库层污点传播和应用层控制的分层互连检测模型。通过在IPC Binder通信时标记污点,在待测应用进程调用本地网络套接字函数时检测污点,分析污点传播路径并计算泄露指数,实现对敏感数据泄露的跟踪检测。实验表明该模型能够检测出各个敏感数据源以明文或密文方式的数据泄露,准确率达到93%以上,同时性能开销不超过1%,从而实现对Android轻型网关敏感数据泄露的有效检测,实用性强,并为之后相关研究提供了新方向。     

基于广义污点传播模型的操作系统访问控制

动态调整安全级是目前提高强制访问控制模型可用性的主要途径,它大致包括两类方法.其中,安全级范围方法对主体权限最小化的支持不够,而污点传播方法存在已知隐蔽通道.提出了保护操作系统保密性和完整性的广义污点传播模型(generalized taint propagation model,简称GTPM),它继承了污点传播在最小权限方面的特点,拓展了污点传播语义,以试图关闭已知隐蔽通道,引入了主体的降密和去污能力以应对污点积累;还利用通信顺序进程(CSP)语言描述了模型的规格,以明确基于GTPM的操作系统的信息流控制行为的形式化语义;基于CSP的进程等价验证模型定义了可降密无干扰,并借助FDR工具证明形式化构建的抽象GTPM系统具有可降密无干扰安全性质.最后,通过一个示例分析了模型的可用性提升.     

Consumer perception of boar meat as affected by labelling information,malodorous compounds and sensitivity to androstenone

This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin.     

面向C++商业软件二进制代码中的类信息恢复技术

采用 C++编写的软件一直是二进制逆向分析中的高难度挑战, 二进制代码中不再保留 C++中的类及其继承信息, 尤其是正式发布的软件缺省开启编译优化, 导致残留的信息也被大幅削减, 使得商业软件(Commercial-Off-The-Shelf, COTS)的 C++二进制逆向分析尤其困难。当前已有的研究工作一是没有充分考虑编译优化, 导致编译优化后类及其继承关系的识别率很低, 难以识别虚继承等复杂的类间关系; 二是识别算法执行效率低, 无法满足大型软件的逆向分析。本文围绕编译优化下的 C++二进制代码中类及其继承关系的识别技术开展研究, 在三个方面做出了改进。第一, 利用过程间静态污点分析从 C++二进制文件中提取对象的内存布局, 有效抵抗编译优化的影响(构造函数内联); 第二, 引入了四种启发式方法, 可从编译优化后的 C++二进制文件中恢复丢失的信息; 第三, 研发了一种自适应 CFG(控制流图)生成算法, 在极小损失的情况下大幅度提高分析的效率。在此基础上实现了一个原型系统 RECLASSIFY, 它可以从 C++二进制代码中有效识别多态类和类继承关系(包括虚继承)。实验表明, 在 MSVC ABI 和 Itanium ABI 下, RECLASSIFY 均能在较短时间内从优化后二进制文件中识别出大多数多态类、恢复类关系。在由 15 个真实软件中的 C++二进制文件组成的数据集中(O2 编译优化), RECLASSIFY 在 MSVC ABI 下恢复多态类的平均召回率为 84.36%, 而之前最先进的解决方案 OOAnalyzer 恢复多态类的平均召回率仅为 33.76%。除此之外, 与OOAnalyzer 相比, RECLASSIFY 的分析效率提高了三个数量级。     

THE FATE OF THE SULPHUR CONTENT OF MALATHION WHEN APPLIED TO BARLEY USED TO PRODUCE MALT WHISKY

The use of malathion to protect malting barley from infestation by insects led to fears that malt whisky could be tainted by odorous sulphur compounds such as mercaptans derived from the malathion. Laboratory scale experiments in which barley was treated with sulphur-35 radio-labelled malathion, showed that the majority of the sulphur from the malathion was lost in the early stages of processing and that none penetrated to the final distilled spirit. Treatment of malt with the radio-labelled malathion showed that although the majority of the sulphur from the malathion was lost after the infusion and fermentation stages, a small percentage was found in the distilled spirit. However, re-use of the final infusion liquor as the first liquor on the next batch of malt as is common practice, could lead to a slight risk of an accumulation of sulphur compounds until equilibrium is reached.     

Effect of smoke application to field‐grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

Background and Aims: Smoke exposure of grapevines and development of smoke taint in wine are issues of increasing incidence and severity. There is limited understanding of the effect of phenological stage at the time of smoke exposure on taint development. The aim of this study was to demonstrate the variation in smoke uptake and taint development between and within seasons. Methods and Results: Smoke was applied to field‐grown Merlot grapevines at 12 stages of vine development over three growing seasons. Key periods of vine sensitivity to smoke taint in wine were (i) from shoots at 10 cm to full bloom (low levels of smoke taint); (ii) from berries at pea size to the onset of veraison (variable levels of smoke taint); and (iii) between 7 days post‐veraison and harvest (high levels of smoke taint). Conclusions: The severity of taint in wine varied depending on the phenological timing of grapevine smoke exposure. Taint was elevated when exposure occurred between 7 days post‐veraison and harvest. The carry‐over of smoke constituents the following season was not detectable in wine but yields were reduced. Significance of the Study: This is the first study to demonstrate the timing of smoke exposure to critically affect wine chemical and sensory characters. These effects were consistent and reproducible over three seasons.