Malware Infections in the U.S. during the COVID-19 Pandemic: An Empirical Study

The COVID-19 pandemic has changed the world in many ways, especially in the landscape of cyber threats. The pandemic has pro-vided cybercriminals with more opportunities to commit crimes due to more people engaging in online activities, along with the increased use of computers for school, work, and social events. The current study seeks to explore cybercrime trends, in particular malware infections, during the COVID-19 pandemic. Thus, this study examines the relationship between the number of malware in-fections, COVID-19 positive cases, closed non-essential businesses, and closed K-12 public schools in the United States. Data utilized in this study derives from (1) Kaspersky Cyberthreat Real-Time Map, (2) Centers for Disease Control and Prevention (CDC), and (3) COVID-19 US State Policy Database over the course of six months from January of 2020 to June of 2020. The findings of this study reveal that there are associations between the number of malware infections, COVID-19 positive cases, and closed non-essential busi-nesses. However, interestingly, there is no link between the number of malware infections and closed K-12 public schools. Policy impli-cations and the limitations of this study are also discussed

Syntheses in the vitamin D series. A novel route to ring A synthon and vitamin D analogs.

Syntheses in the vitamin D series. A novel route to ring A synthon and vitamin D analogs

Protective coating of strawberries with cellulose nanofibers

Since shelf life of perishable foods is short, a compelling challenge is to prolong the freshness of foods with a costeffective strategy. A perishable fruit, the strawberry, is chosen as a model perishable food and an edible film coating is applied to it using carboxymethylated cellulose nanofibers (CM-CNFs) stabilized by cationic salts. A transparent and impermeable CM-CNF film is formed at the strawberry surface using a dip coating process. The formation of the film is dependent on the electrostatic interaction between anionic CM-CNF and salt cations. Physical properties of the film are characterized and the effectiveness of edible film coating on the freshness of perishable fruit is evaluated by the measurement of weight loss, CO2 release, firmness, total solid sugar and acidity. Cellulose nanofiber is a promising cost-effective material appropriate for use as an edible coating that contributes to the long-term storage and prolonged freshness of foods.N