Reconsidering big data security and privacy in cloud and mobile cloud systems

Large scale distributed systems in particular cloud and mobile cloud deployments provide great services improving people\u27s quality of life and organizational efficiency. In order to match the performance needs, cloud computing engages with the perils of peer-to-peer (P2P) computing and brings up the P2P cloud systems as an extension for federated cloud. Having a decentralized architecture built on independent nodes and resources without any specific central control and monitoring, these cloud deployments are able to handle resource provisioning at a very low cost. Hence, we see a vast amount of mobile applications and services that are ready to scale to billions of mobile devices painlessly. Among these, data driven applications are the most successful ones in terms of popularity or monetization. However, data rich applications expose other problems to consider including storage, big data processing and also the crucial task of protecting private or sensitive information. In this work, first, we go through the existing layered cloud architectures and present a solution addressing the big data storage. Secondly, we explore the use of P2P Cloud System (P2PCS) for big data processing and analytics. Thirdly, we propose an efficient hybrid mobile cloud computing model based on cloudlets concept and we apply this model to health care systems as a case study. Then, the model is simulated using Mobile Cloud Computing Simulator (MCCSIM). According to the experimental power and delay results, the hybrid cloud model performs up to 75% better when compared to the traditional cloud models. Lastly, we enhance our proposals by presenting and analyzing security and privacy countermeasures against possible attacks

Determination of nitrate and nitrite content of Turkish cheeses

The levels of nitrate and nitrite were determined in 185 samples of Turkish cheese having high consumption rate. All cheese samples contained nitrate and its level in Turkish white cheese produced from cow’s and sheep’s milk were found between 0.92 - 22.40 (mean 8.96±4.93) mg/kg and 0.47 - 23.68 (mean 12.35±6.28) mg/kg, respectively. Nitrate level in fresh kasar cheese and mature kasar cheese samples were 0.68 - 17.19 (mean 8.97±5.03) mg/kg and 1.76 - 13.31 (mean 9.45±4.03) mg/kg, respectively. Nitrite was detected 88.11% of cheese samples and mean nitrite values were found between 0.88- 1.64 mg/kg. The highest levels of nitrate and nitrite were determined in the Turkish white cheese samples produced from sheep’s milk. The nitrate content of the examined samples of Turkish cheese could be attributed to both external sources such as contamination by nitrate fertilizers, forage, and agricultural drinking water and addition of nitrate to the cheese milk. It is suggested that stricter control of nitrate in cheese is necessary, and that it should not be used to mask poor hygienic conditions during manufacturing. Hygienic condition must be kept at excellent level in related industrie

brined cheese

The effect of carbohydrate-based (0.125%, w/w, Novagel NC-200) or protein-based (0.5 %, w/w, Dairy-Lo) fat replacers (FR) on white brined cheese quality were studied. The chemical, textural, proteolysis and sensory properties of cheese samples were analyzed during ripening periods. Compared to the full fat control cheeses those from milk with added fat replacers had higher levels of moisture, protein, salt in dry matter and water soluble nitrogen (N) during the 90 days of ripening period. But, control cheeses had the highest trichloroacetic acid soluble N at the end of ripening. The peptide profile of cheeses were not largely affected by the fat replacers. Lesser values of hardness, gumminess, and chewiness of control cheese were obtained at the end of ripening period than that of cheese samples produced with fat replacers. At the end of ripening period, it was determined that the acid degree values of cheese produced by adding FR agents were higher. The fatty acid contents of samples were fairly close to each other. Reduced fat cheeses produced by adding of fat replacers were judged as acceptable products by the panelists

brined cheese

The effect of carbohydrate-based (0.125%, w/w, Novagel NC-200) or protein-based (0.5 %, w/w, Dairy-Lo) fat replacers (FR) on white brined cheese quality were studied. The chemical, textural, proteolysis and sensory properties of cheese samples were analyzed during ripening periods. Compared to the full fat control cheeses those from milk with added fat replacers had higher levels of moisture, protein, salt in dry matter and water soluble nitrogen (N) during the 90 days of ripening period. But, control cheeses had the highest trichloroacetic acid soluble N at the end of ripening. The peptide profile of cheeses were not largely affected by the fat replacers. Lesser values of hardness, gumminess, and chewiness of control cheese were obtained at the end of ripening period than that of cheese samples produced with fat replacers. At the end of ripening period, it was determined that the acid degree values of cheese produced by adding FR agents were higher. The fatty acid contents of samples were fairly close to each other. Reduced fat cheeses produced by adding of fat replacers were judged as acceptable products by the panelists

The effect of fat replacers on chemical and textural properties of white brined cheese

The effect of carbohydrate-based (0.125 %, w/w, Novagel NC-200) or protein-based (0.5 %, w/w, Dairy-Lo) fat replaces (FR) on white brined cheese quality were studied. The chemical, textural, proteolysis and sensory properties of cheese samples were analyzed during ripening periods. Compared to the full fat control cheeses those from milk with added fat replacers had higher levels of moisture, protein, salt in dry matter and water soluble nitrogen (N) during the 90 days of ripening period. But, control cheeses had the highest trichloroacetic acid soluble N at the end of ripening. The peptide profile of cheeses were not largely affected by the fat replacers. Lesser values of hardness, gumminess, and chewiness of control cheese were obtained at the end of ripening period than that of cheese samples produced with fat replacers. At the end of ripening period, it was determined that the acid degree values of cheese produced by adding FR agents were higher. The fatty acid contents of samples were fairly close to each other. Reduced fat cheeses produced by adding of fat replacers were judged as acceptable products by the panelists

Cheese

The chemical, physicochemical, proteolysis, sensory, and texture characteristics of white cheeses made from interesterified fat were examined throughout ripening for 90 days. The water-soluble nitrogen based ripening indexes of cheeses increased throughout the ripening period. However, there were not large quantitative differences between the peptide profiles of the all cheese samples. Cheeses produced by using fully interesterified fat had higher values for hardness, chewiness, and gumminess than that of control cheese (p < 0.05). The polyunsaturated to saturated fatty acid ratios of cheeses were increased due to the presence of interesterified fat. The cholesterol values of cheeses decreased at the rate of between 58.83-89.04% depending on interesterified fat addition. In the sensory analysis, similar scores were obtained for both the control cheese and the other cheeses. The results showed that interesterified fat in cheese production could be used to fully or partially replace the milk fat in cheese

Palatal piezosurgical window osteotomy for maxillary sinus augmentation

This technical note describes a new surgical technique for a palatal approach to the maxillary sinus for a vertical augmentation prior to dental implant placement. In 12 fully or partially edentulous patients (seven women, five men), 16 palatal sinus elevations were performed. After elevation of palatal full-thickness flap a rectangular access window was cut with a piezosurgical device. The raised sinus cavity was augmented with a synthetic nano-structured hydroxyapatite-based graft material. No harm occurred to the greater palatine artery or the sinus membrane. The vestibular and periimplant gingiva were preserved and there was no disharmonious soft tissue distortion or massive scar formation. Swelling and bleeding were minimal. Primary stability was achieved for all but one implant. This technique may be an alternative to other sinus augmentation approaches in cases where enough transversal width of the posterior alveolar crest is available

Ligand substitution kinetics in M(CO)(4)(eta(2 : 2)-1,5-cyclooctadiene) complexes (M = Cr, Mo, W) - substitution of 1,5-cyclooctadiene by bis(diphenylphosphino)alkanes

The thermal substitution kinetics of 1,5-cyclooctadiene (COD) by bis(diphenylphosphino)alkanes (PP), (C6H5)(2)P(CH2)(n)P(C6H5)(2) (n = 1, 2, 3) in M(CO)(4)(eta(2:2)-COD) complexes (M = Cr, Mo, W), were studied by quantitative FT-LR spectroscopy. The reaction rate exhibits first-order dependence on the concentration of the starting complex, and the observed rate constant depends on the concentration of the leaving COD ligand and on the concentration and the nature of the entering PP ligand. In the proposed mechanism. the rate determining step is the cleavage of one metal-olefin bond of the COD ligand. A rate-law is derived from the proposed mechanism. The evaluation of the kinetic data gives the activation parameters which support an associative mechanism in the transition states. Both the observed rare constant and the activation parameters show little variation with the chain length of the diphosphine ligand. (C) 1999 Elsevier Science S.A. All rights reserved