LEARNING HOW STUDENTS ARE LEARNING IN PROGRAMMING LAB SESSIONS

Department of Computer Science and EngineeringProgramming lab sessions help students learn to program in a practical way. Although these sessions are typically valuable to students, it is not uncommon for some participants to fall behind throughout the sessions and leave without fully grasping the concepts covered during the session. In my thesis, I will be presenting LabEX, a system for instructors to understand students' progress and learning experience during programming lab sessions. LabEX utilizes statistical techniques that help distinguishing struggling students and understand their degree of struggle. LabEX also helps instructors to provide in-situ feedback to students with its real-time code review. LabEX was evaluated in an entry-level programming course taken by more than two hundred students in UNIST, establishing that it increases the quality of programming lab sessions.ope

Investigation of Industrial Rated Clusters in Iran and Other Selected Countries

All countries hope to achieve increasingly developments which grow fast. Nowadays many developed countries are using strategy of industrial clusters development because they influence the competitiveness of industrial clusters in the country as well as beyond national borders and show new ways of thinking about the place of dealing and earning. Industrial clusters influence competition through increasing of productivity based on settlement of companies and providing quick guidelines for development and innovation and encouraging of new business. Industrial cluster is one of new combined methods of various theories such as theory of economic geography, regional economics, national innovation system, transmitting knowledge theories, social capital theories and social networks .Recently this method in Iran attracted many attentions based on industries compatible with mentioned method which attempts to provide a better and competitive market place for the country, region and the world. This paper defines the expression clusters, its types, objectives and benefits and then provides two hypotheses .First hypothesis is that Government has a fundamental role in growth and development of the rated clusters and the other hypothesis is that the more old and strong relations between companies exists the better and stronger industrial clusters they will have .And then this paper investigates the situation of rated clusters in Iran and finally discusses policies of selected countries for development and growth of industrial clusters to be used if it is according to the situation of Iran. Key words: Industrial rated clusters; Small and Medium Industries (SME

Efficient separation of the orbital angular momentum eigenstates of light

Orbital angular momentum (OAM) of light is an attractive degree of freedom for funda- mentals studies in quantum mechanics. In addition, the discrete unbounded state-space of OAM has been used to enhance classical and quantum communications. Unambiguous mea- surement of OAM is a key part of all such experiments. However, state-of-the-art methods for separating single photons carrying a large number of different OAM values are limited to a theoretical separation efficiency of about 77 percent. Here we demonstrate a method which uses a series of unitary optical transformations to enable the measurement of lights OAM with an experimental separation efficiency of more than 92 percent. Further, we demonstrate the separation of modes in the angular position basis, which is mutually unbiased with respect to the OAM basis. The high degree of certainty achieved by our method makes it particu- larly attractive for enhancing the information capacity of multi-level quantum cryptography systems

Finite-key security analysis for multilevel quantum key distribution

We present a detailed security analysis of a d-dimensional quantum key distribution protocol based on two and three mutually unbiased bases (MUBs) both in an asymptotic and finite key length scenario. The finite secret key rates are calculated as a function of the length of the sifted key by (i) generalizing the uncertainly relation-based insight from BB84 to any d-level 2-MUB QKD protocol and (ii) by adopting recent advances in the second-order asymptotics for finite block length quantum coding (for both d-level 2- and 3-MUB QKD protocols). Since the finite and asymptotic secret key rates increase with d and the number of MUBs (together with the tolerable threshold) such QKD schemes could in principle offer an important advantage over BB84. We discuss the possibility of an experimental realization of the 3-MUB QKD protocol with the orbital angular momentum degrees of freedom of photons.Comment: v4: close to the published versio

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms should be retarded. The objective of the current study was evaluating the potential application of carboxymethyl cellulose (CMC) coatings incorporated with Zataria multiflora Boiss. essential oil (ZMEO) and grape seed extract (GSE) on chemical (thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N)), microbial (total viable count, lactic acid bacteria and Pseudomonas spp.) and organoleptic attributes of rainbow trout fillets during refrigerated storage for twenty days. GCeMS analysis showed that ZMEO is rich in monoterpene phenols such as thymol and carvacrol. The following results were obtained after 20 days of storage: The minimum level of TVB-N was measured in the fillets coated with CMC + 2 v/v ZMEO + 0.5 v/v GSE. The minimum number of total viable bacteria, lactic acid bacteria and Pseudomonas spp. were determined in the fillets coated with CMC + 2 v/v ZMEO + 1 v/v GSE. The fillets coated with CMC + 1 v/v ZMEO + 1 v/v GSE showed the best organoleptic properties. Our results revealed that CMC-based coatings incorporated with ZMEO and GSE could improve chemical, microbial and sensorial characteristics of rainbow trout fillets during cold storage. © 2015 Elsevier Ltd

Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion

In the present study, the effect of main important factors affecting the headspace (HS) extraction efficiency of orange flavor compounds was investigated for the development of the solid phase microextraction (SPME) technique. The optimum HS-SPME conditions were established by using the diluted emulsion (1:100) including 15% NaCl, a 75 μm CAR/PDMS fiber at 45 °C for 15 min under stirring mode. Subsequently, the influence of different concentration levels of main beverage emulsion components namely Arabic gum (7-20% w/w), xanthan gum (0.1-0.5% w/w) and orange oil (6-14% w/w) on the physicochemical properties and release pattern of target volatile flavor compounds from orange beverage emulsion was studied using a three-factor central composite design (CCD). The main objective of this study was to determine the optimum level of the main emulsion components which led to the desirable response goals. The desirable response goals include: (1) the highest emulsion stability, viscosity, pseudoplastic behavior, turbidity, cloudiness, electrophoretic mobility and largest magnitude of ζ-potential; (2) the least turbidity loss rate, conductivity, size index, average droplet size, polydispersity index, pH and flavor release content; and (3) the target value for density. The results indicated that the physicochemical properties of emulsion and release behavior of target volatile flavor compounds from orange beverage emulsion were significantly (p 0.8) which had no indication of significant (p > 0.05) lack of fit in most cases, thus ensuring a satisfactory adjustment of the polynomial regression models fitted to the experimental data. The fitted models were accurately explained by the high variation of physicochemical properties of emulsion as a function of the proportion of main beverage emulsion components. In general, the predicted optimum for the orange beverage emulsion was 20% (w/w) Arabic gum, 0.3% (w/w) xanthan gum and 14% (w/w) orange oil. The results also indicated that CCD was found to be a very useful experimental design for investigating the variation of physicochemical properties of orange beverage emulsion and optimizing the proportion of beverage emulsion components leading to the desirable orange beverage emulsion. The results exhibited that independent variables had the least and most significant (p < 0.05) effects on the release of β-pinene and γ-terpinene, respectively. The effect of hydrocolloid concentration on volatile compound release was more pronounced with the negative effect of xanthan gum concentration on the overall release content. In the present study, the reduction in flavor release intensity may be explained by the different phenomena such as adsorption, complexation, entrapment, hydrogen bonds and encapsulation of target flavor compounds induced by their interactions with Arabic gum, xanthan gum and other matrix constituents. Consequently, the effect of different concentrations of pectin (1.5, 3 and 4.5% w/w), carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5% w/w), glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the emulsion properties of the optimum beverage emulsion was investigated. The results indicated that these supplementary emulsion components (especially vegetable oil and pectin) could be used to modulate the physicochemical properties and release pattern of volatile flavor compounds from the orange beverage emulsion