MAC Protocols for Wireless Mesh Networks with Multi-beam Antennas: A Survey

Multi-beam antenna technologies have provided lots of promising solutions to many current challenges faced in wireless mesh networks. The antenna can establish several beamformings simultaneously and initiate concurrent transmissions or receptions using multiple beams, thereby increasing the overall throughput of the network transmission. Multi-beam antenna has the ability to increase the spatial reuse, extend the transmission range, improve the transmission reliability, as well as save the power consumption. Traditional Medium Access Control (MAC) protocols for wireless network largely relied on the IEEE 802.11 Distributed Coordination Function(DCF) mechanism, however, IEEE 802.11 DCF cannot take the advantages of these unique capabilities provided by multi-beam antennas. This paper surveys the MAC protocols for wireless mesh networks with multi-beam antennas. The paper first discusses some basic information in designing multi-beam antenna system and MAC protocols, and then presents the main challenges for the MAC protocols in wireless mesh networks compared with the traditional MAC protocols. A qualitative comparison of the existing MAC protocols is provided to highlight their novel features, which provides a reference for designing the new MAC protocols. To provide some insights on future research, several open issues of MAC protocols are discussed for wireless mesh networks using multi-beam antennas.Comment: 22 pages, 6 figures, Future of Information and Communication Conference (FICC) 2019, https://doi.org/10.1007/978-3-030-12388-8_

abd-A Regulation by the iab-8 Noncoding RNA

The homeotic genes in Drosophila melanogaster are aligned on the chromosome in the order of the body segments that they affect. The genes affecting the more posterior segments repress the more anterior genes. This posterior dominance rule must be qualified in the case of abdominal-A (abd-A) repression by Abdominal-B (Abd-B). Animals lacking Abd-B show ectopic expression of abd-A in the epidermis of the eighth abdominal segment, but not in the central nervous system. Repression in these neuronal cells is accomplished by a 92 kb noncoding RNA. This “iab-8 RNA” produces a micro RNA to repress abd-A, but also has a second, redundant repression mechanism that acts only “in cis.” Transcriptional interference with the abd-A promoter is the most likely mechanism

Initiator Elements Function to Determine the Activity State of BX-C Enhancers

A >300 kb cis-regulatory region is required for the proper expression of the three bithorax complex (BX-C) homeotic genes. Based on genetic and transgenic analysis, a model has been proposed in which the numerous BX-C cis-regulatory elements are spatially restricted through the activation or repression of parasegment-specific chromatin domains. Particular early embryonic enhancers, called initiators, have been proposed to control this complex process. Here, in order to better understand the process of domain activation, we have undertaken a systematic in situ dissection of the iab-6 cis-regulatory domain using a new method, called InSIRT. Using this method, we create and genetically characterize mutations affecting iab-6 function, including mutations specifically modifying the iab-6 initiator. Through our mutagenesis of the iab-6 initiator, we provide strong evidence that initiators function not to directly control homeotic gene expression but rather as domain control centers to determine the activity state of the enhancers and silencers within a cis-regulatory domain

Overexpression of Lactobacillus casei D-hydroxyisocaproate dehydrogenase in Cheddar cheese

Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that α-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off-flavor compounds. However, dairy lactobacilli can convert unstable α-keto acids to more-stable α-hydroxy acids via the action of α-keto acid dehydrogenases such as d-hydroxyisocaproic acid dehydrogenase. To further characterize the role of this enzyme in cheese flavor, the Lactobacillus casei d-hydroxyisocaproic acid dehydrogenase gene was cloned into the high-copy-number vector pTRKH2 and transformed into L. casei ATCC 334. Enzyme assays confirmed that α-keto acid dehydrogenase activity was significantly higher in pTRKH2:dhic transformants than in wild-type cells. Reduced-fat Cheddar cheeses were made with Lactococcus lactis starter only, starter plus L. casei ATCC 334, and starter plus L. casei ATCC 334 transformed with pTRKH2:dhic. After 3 months of aging, the cheese chemistry and flavor attributes were evaluated instrumentally by gas chromatography-mass spectrometry and by descriptive sensory analysis. The culture system used significantly affected the concentrations of various ketones, aldehydes, alcohols, and esters and one sulfur compound in cheese. Results further indicated that enhanced expression of d-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of α-keto acids, but sensory work indicated that this effect retarded cheese flavor development