The rapidly increasing expansion and popularity of the Internet makes more and more users accept web service type. The web server with single server architecture is no longer satisfying a large number of user requests. The web cluster architecture becomes another batter solution. In our previous work, our laboratory has implemented a prototype of layer7 web switch, which provides content-aware land balancing. We also designed and implemented a management system to provide a easy way for system configuration. With the increasing of web technologies, most of web sites supply ¡§session-aware¡¨ service type. The session is that clients and servers that wish to exchange state information to place HTTP requests and responses within a lager context. In this paper, we propose a session-aware management in the web cluster. Base on our management system, we design a fault tolerance and QoS policy with session to improve performance and reliability of our web cluster system.

As WWW service grow up rapidly and becomes the most popular information system on the internet, web site owner invest heavily to improve the performance of web server. And, because of the 'Server Farm' architecture comes real, web server performance breaks the limit of single server, which directly cause server performance improvement. All these factors raise the cost of website performance measurement program to catch up server performance. Besides, because of dynamic webpage and database linkage are applied widely in production environment. HTTP requests (for example, sessions) with state and identifications increase rapidly. Traditional Web Benchmarking methods are out of date and not supporting these new transaction models. Also, traditional benchmarking methodologies only provide the max/average values for overview, which can not properly describe the performance of the websites with massive dynamic webpages. All these problems shows the traditional benchmarking methodologies are not sufficient for today's technologies. In this paper, we have designed and implemented a configurable and cost-effective website performance measurement program against these problems. We introduced the concept of 'workload', and pre-design detailed HTTP request table, where time, contains, and HTTP commands to use can be assigned. Also we use configurable and replaceable design of open modules and divide the major modules into workload generator, load generator and report generator. These modules can be even separated into three independent programs, which makes this benchmark program become more flexible and adaptive to fit new technologies without adjusting the kernel. We also introduced the concept of 'Virtual User' to describe a real user behavior. We could keep the HTTP state and identification by automatic reply via cookie and assigning user identification in the same process. To increase the efficiency, each load generator can do self-diagnostics and quantify the measurements, and properly reassign the workloads by the value returned by the system. These makes every load generator do everything it could, and not been halted by the low-speed machine. And we can also prevent the mis-measurement by overloading. From the result of the experience, our design can describe the web server performance and load changes by time. We can also compare it to request category and URL, to show the root of causes and time basis to administrator. Overall, our web benchmarking methodology shows the strength to traditional web benchmarking methods.

Nuestro trabajo de investigación se basa en un plan de negocio, el cual demuestra como una industria o mercado estático puede revolucionarse integrando la innovación y personalización en conjunto. En este sentido, se ha creado la marca “Ey! Dough”, un nuevo formato para consumir masa de galletas, en donde el cliente puede diseñar su pedido, combinando diferentes sabores y toppings en base a sus gustos y preferencias. A partir del uso de métodos de validación, como encuestas y focus group, hemos podido determinar que nuestro público objetivo se encuentra en un entorno cambiante y busca seguir las tendencias, sobre todo cuando se trata del sector gastronómico, que es uno de los más fuertes en nuestro país. La ventaja competitiva de nuestra marca es la diferenciación. Actualmente, los competidores de nuestro sector solo ofrecen productos hechos a base de masa de galletas en un formato predeterminado y con un único sabor, ninguno de ellos aplica nuestro formato personalizable. Por otro lado, se ha logrado validar la aceptación del producto a través de nuestros canales de ventas. De ellos, el más importante son las redes sociales, ya que nos han generado las ganancias más significativas de la empresa hasta el momento. Ha sido tan buena la aceptación de la marca que una de las plataformas móviles de entrega a domicilio más importantes, Uber Eats, nos han ofrecido afiliarse con nosotros por un periodo de prueba determinado. / Our research work is based on a business plan, which demonstrates how an industry or static market can be revolutionized by integrating innovation and personalization together. In this sense, the brand "Ey! Dough", a new format to consume cookie dough, where the customer can design their order, combining different flavors and toppings based on their tastes and preferences. From the use of validation methods, such as surveys and focus group, we have been able to determine that our target audience is in a changing environment and seeks to follow trends, especially when it comes to the culinary sector, which is one of the strongest in our country. The competitive advantage of our brand is differentiation. Currently, the competitors of our sector only offer products made from cookie dough in a predetermined format and with a unique flavor, none of them applies our customizable format. On the other hand, we have validated the acceptance of the product through our sales channels. Of these, the most important are social networks, since they have generated the most significant earnings of the company so far. Acceptance of the brand has been so good that one of the most important mobile home delivery platforms, Uber Eats, has offered to join us for a certain trial period. / Trabajo de investigación

Phenolics in finger millet (FM) grain, including tannins, may impact significantly on its antimicrobial properties, functionality and health-promoting potential. Unfortunately, the location of tannins in the grain is unknown and there is limited information on the influence of variety on grain phenolic composition and antioxidant activity (AA). The effect of phenolics in FM grain on its malt fungal load and on the functional quality of its food products, including baked goods, is barely known. Twenty two FM grain types of varied visual kernel colour were analysed to determine the influence of grain type on phenolic composition, AA, and tannin localisation in the grain. Condensed tannins, anthocyanins and flavan-4-ols were detected. Light coloured grain types had no tannins and had much lower total phenolics (TP) relative to the pigmented types, and types that stained black with the Bleach test had much higher tannin content and much higher AA. The grains that stained black with the Bleach test and had high tannin content (0.60 to 2.08 mg catechin eqivalents/100 mg, db) had a dark coloured testa layer, indicating that the tannins were located in that layer. The results indicate that occurrence of tannins in FM is a varietal property and the tannins are predominantly responsible for the AA of the grain. Germinative energy (GE), enzymic activity, and total fungal count [TFC], and infection levels of 12 FM grain types of varied phenolic content were measured to determine the impact of phenolics in FM grain on its malt quality. The malt quality of high-phenol FM types was much higher than that of the low-phenol types, with respect to enzymic activity. TFC was negatively correlated with grain total phenolics (TP) and amount of phenolic type (APT) and there were some negative correlations between fungal species infection levels and TP and APT (p<0.05). GE and enzymic activity were positively correlated with TP and APT (p<0.05) and negatively correlated with TFC (p<0.01). The data indicate that phenolics in FM grain impact positively on its malt quality by contributing to its antifungal activity. Cookies in which wheat cake flour was substituted with 15, 35 and 55% (w/w) of either a non-tannin or a high-tannin FM flour were analysed to assess the impact of FM phenolics on cookie quality and AA (health-promoting potential). FM-substituted cookies, particularly those with high levels of the high-tannin FM, were inferior to cake flour cookies (control), with respect to spread, texture and integrity and their dark colour decreased their acceptance by a consumer panel. However, the acceptability of cookies containing up to 35% of either FM type was similar to that of control cookies. Cookies containing the high-tannin FM had antioxidant activities that were similar to or higher than the antioxidant activities of several plant products on the market. Thus, potentially health-promoting cookies can be made by substituting up to approximately 35% wheat with a high-tannin FM. The study indicates that high-phenol FM grain types have good malt quality, which is partly due to the antifungal activity of their phenolics. Although FM phenolics, particularly tannins, seem to affect cookie quality negatively, they contribute significantly to their health-promoting potential. / Thesis (PhD)--University of Pretoria, 2009. / Food Science / unrestricted

This thesis seeks to explore the architectural transformation of residential space for changes and adjustments as we find our lifestyles altering. With the understanding that change is often unpredictable, we must be prepared for adaptations to new and revised living environments. Change appears in many ways: marriage or cohabitation, having children, empty nesting, aging, caring for elder family members, illness, and death. Too often we design our homes for the present, with little thought of future needs. Universal and adjustable design must become an everyday part of an architectʼs repertoire when embarking on new projects with their clients. Even architects, working on “cookie cutter” projects, must bring a more sustainable approach to their designs. Taking a closer look on said "cookie cutter” projects, adjustable design must start from a broader spectrum, beyond the site, focusing on the development as a whole and its connection with its infrastructure. Within a community, camaraderie and conversation are major factors in the success of a residential development. The central focus of this paper will be the architectural adjustability of the home.

No description available.

Housing shortages have plagued many large North American cities and urban areas over the last several decades. In many such regions, less affluent areas are rapidly redeveloped and densified to keep up with housing demand. This frenetic development displaces lower income residents and tears apart community networks. Meanwhile, affluent areas resist development, maintaining low densities despite their relative proximities to jobs, schools, transportation networks, and other resources. Consequently, patterns of inequality which have persisted in American Cities for decades, if not centuries, remain in-tact. Furthermore, these low-density areas contribute to sprawl, car culture, habitat destruction, and other harmful social and environmental phenomena. Additionally, many of the low density urban and suburban residential neighborhoods which were developed en masse over the last century–so-called 'cookie-cutter' neighborhoods–fail to readily accommodate the diverse and ever-changing needs and circumstances of the people who currently inhabit them, having been built with outdated and inflexible notions of the 20th century ideal family in mind. This thesis explores the redevelopment of a single family residential neighborhood in Washington, D.C. By exploring the densification of the neighborhood and the addition of new programs to the suburban landscape, the thesis seeks to identify strategies by which we might one day convert massive and sprawling cookie-cutter suburbs into denser, more sustainable, and more diverse neighborhoods which serve a wider array of residents better while contributing additional housing and other resources to the broader population. / Master of Architecture / The American obsession with single-family homeownership in the name of the 'American Dream' has led to the development of an unsustainable landscape characterized by the extreme stratification of land uses, widespread overdependence on the personal vehicle, and the continued issue of equal access to community assets and services, among many other issues. Furthermore, many extant suburban landscapes were designed with outdated and inflexible notions of the ideal family in mind, and thus they fail to meet the needs of families and individuals who don't conform to the typical family model of the 20th century. The thesis takes the stance that the 'American Dream' is an outdated ideal, and that the American suburb is, by extension, an outdated model of living in the 21st century. The thesis investigates the reprogramming of an affluent single family residential neighborhood in Washington, D.C, proposing the densification of the housing stock and exploring new urban forms which aim to build density, diversity, sustainability, and community in an existing suburban-type neighborhood.

Nine 1B/1R translocated soft red winter wheat (SRWW) varieties and six non-1B/1R varieties from two crop years (1995-1996 and 1996-1997), grown in two Virginia locations (Warsaw and Blacksburg), were studied to evaluate the effects of the 1R rye chromosome on soft wheat flour quality and baking performance. The presence of the 1B/1R chromosomal translocation in wheat has been reported to provide disease resistance, but produce sticky doughs. The 1995-1996 and 1996-1997 SRWW flours were subjected to farinograph analysis and dough stickiness testing. Dough stickiness was determined by the Schwarzlaff-Shepherd Dough Stripping Method. Wheat samples from 1995-1996 were also analyzed for protein, ash, and moisture content, alkaline water retention capacity (AWRC), cookie diameter, tensile stress and strain, and by ¹³C nuclear magnetic resonance (¹³C-NMR) spectroscopy techniques. Significant (p = 0.0001) negative correlations were found between AWRC and cookie diameter of SRWWs grown in Warsaw and Blacksburg. Location was found to exert a significant effect on AWRC, cookie diameter and stickiness (p < 0.05). Farinograph data revealed that mixing characteristics of SRWW were affected significantly by variety, crop year and location (p < 0.05). In some cases the 1B/1R varieties had lower breakdown rates, longer departure times (DT) and lower mixing tolerance index (MTI), than their non-1B/1R counterparts. There was a significant difference (p = 0.0133) in the stickiness of 1B/1R and non-1B/1R samples from Blacksburg. However no such difference was found in the corresponding Warsaw samples (p = 0.9826), indicating that location exerted a significant effect on stickiness. Two flour samples exhibiting stickiness (one with and one without 1B/1R) and two non-sticky samples (one with and one without the 1B/1R) were fractionated into gluten, starch and water-solubles (WS) in order to determine if the sticky dough factor resided in the 1B/1R and / or non-1B/1R WS. The peel time of the interchanged samples, as in the case of 'Massey' flour combined with the WS from VA52-22, increased to 79 seconds from the 30 seconds originally observed in the Massey flour. However when gluten and starch fractions from a non-sticky, non-1B/1R sample,VA54-21, were mixed with WS from VA54-211 (sticky, 1B/1R), the peel time went from 18 in the original flour to 8 seconds. Tensile measurements showed dough stress was not significantly affected by the presence or absence of 1B/1R (p = 0.7057). However, dough strain was lower in 1B/1R translocated SRWWs (p = 0.0048). A ¹³C-NMR spectra failed to show differences amongst selected 1B/1R and non-1B/1R dough samples. Proton relaxation time (T1-rho-[H]) - a ¹³C-NMR technique, indicated that water did not exert a significant influence on the molecular dynamics within the dough samples of Massey (non-1B/1R), VA54-211 (1B/1R) and VA52-22 (1B/1R). However, the non-sticky, non-1B/1R sample (VA54-21) had a higher proton relaxation time at 62 ppm which may indicate the size of starch-protein particles in VA54-21 doughs were larger and less flexible than in the other three doughs. / Ph. D.

En América Latina, existe un 49% de jóvenes que están dispuestos a probar nuevas experiencias, nuevos e inusuales sabores según el estudio realizado por la irlandesa Kerry, especializada en Taste & Nutrition y publicado en “Taste Charts 2019 Latam”. Es por ello que un grupo de amigos al ver la necesidad que existe en el sector de postres decide crear a The Cookie Dough Company. Un emprendimiento que tiene como objetivo ofrecer productos de pastelería, cuya base es una de masa de galleta comestible, acompañada de diferentes sabores, los cuales están inspirados en diferentes frutas y postres tradicionales de la pastelería peruana e internacional, dando ello como resultado una primera línea de productos que incluye diferentes sabores. Estas combinaciones permiten que se tenga un equilibrio entre sabores dulces, agrios y amargos. Además, dado que nos encontramos en una tendencia por cuidar el medio ambiente, se ofrece los productos en envases de vidrio, los cuales pueden ser reciclados o reutilizados permitiendo que se disminuya la contaminación ambiental, el cual es un factor importante para todo consumidor en la actualidad, ya que valoran más a las empresas eco friendly, generando que tengamos una imagen positiva para los clientes. Dichos productos están dirigidos para hombres y mujeres jóvenes - adultos que sean amantes de los postres, busquen darse una pausa dulce y estén dispuestos a probar nuevos productos/sabores teniendo la opción de poder adquirir una cookie dough en plataformas virtuales como Facebook e Instagram. / In Latin America, there are 49% of young people who are willing to try new experiences, new and unique flavors. According to the study carried out by the irish Kerry, specialized in Taste & Nutrition and published in “Taste Charts 2019 LATAM”. Therefore, a group of friends realized that there is a need in the dessert sector and decided to create The Cookie Dough Company. An entrepreneurship that has as purpose to offer pastry products whose base is edible cookie dough, accompanied by different flavors which are inspired in different fruits and traditional desserts of peruvian and international pastry, resulting in a front line of products that includes different flavors. These combinations allow a balance between sweet, sour and bitter flavors. In addition, since the The Cookie Dough Company are in a trend to care the environment, our products are offered in glass containers that can be recycled or reused, allowing environmental pollution to decrease, currently it’s an important factor for every consumer because they value eco friendly companies more, generating a positive image for our customers. These products are targeted to young men and women - adults who are willing to try new products / flavors having the option of being able to purchase a cookie dough on virtual platforms such as Facebook and Instagram. / Trabajo de investigación

In recent times, due to the development of information technology,a new form of crime called informational crimes has developed. in relation to this new type of crime, a special criminal law was issued, whose purpose is to prevent and punish illegal activities that affect computer systems and datas, secret communications, and other legal goods that are affected withthis type of crime, such as equity, public faith and sexual freedom. / En los últimos tiempos, producto del desarrollo de las tecnologías informáticas se ha ido desarrollando una nueva forma de criminalidad denominada delitos informativos. en relación a esta nueva forma delictiva, se ha emitido una Ley penal especial cuya finalidad es prevenir y sancionar las conductas ilícitas que afectan los sistemas y datos informáticos, así como el secreto de las comunicaciones, y los demás bienes jurídicos que resulten afectados con esta modalidad delictiva, como son el patrimonio, la fe pública y la libertad sexual.