QoS Design Consideration for Enterprise and Provider’s Network at Ingress and Egress Router for VoIP protocols

Compliance with the Service Level Agreement (SLA) metric is a major challenge in a Multiprotocol Label Switching Virtual Private Network (MPLS VPN) because mandatory models must be maintained on both sides of the MPLS VPN in order to achieve end-to-end service levels. The end-to-end service of an MPLS VPN can be degraded owing to various issues such as distributed denial of service (DDoS), and Random Early Detection (RED) that prevents congestion and differentiates between legitimate and illegitimate user traffic. In this study, we propose a centralized solution that uses a SLA Violation Detector (SLAVD) and intrusion detection to prevent SLA violation

DESIGN, FABRICATION AND EVALUATION OF ROTARY HOT-AIR DRYER FOR THE VALUE ADDITION OF FRUIT WASTE

Citrus waste is solid residue that remains after fresh fruits are squeezed for their juices. Pakistan is among the top ten citrus producing countries in the world. Pakistan is contributing 2.16 million tons per annum in fruit waste generation. Fresh food waste is often used locally to feed animals as milk enhancer. When fresh fruit are squeezed, a solid residue is produced which is commonly known as citrus waste. Fresh citrus waste has a natural acidity, but it is still a perishable product due to its high moisture content and soluble sugar. Dehydration method is usually applied for the removal of moisture content up to less than 10 % to increases the shelf life for easy handling and transportation. The present study enables the design of a rotary-hot air dryer having an internal rotating body. The drying efficiency increased with the increase in the internal temperature and the air flow rate in the rotary drum, while the drying efficiency decreases with increasing the drum speed. The drying process provided the optimal results with respect to drying time and Vitamin C concentration. The present designed hot-air dryer provides fundamentals for fruit pulp industry who can easily adopt this technology. This dryer can be installed within pulp industry and waste can be processed at source point. The dehydration process increases the shelf life of citrus fruit waste and it will be available throughout the year around the country. The dehydrated material can enhance the milk quantity of animal

Impact of caffeine and vitamin D3 on the body-weight of pregnant BALB/c mice

Objective:  To investigate the effect of caffeine and Vitamin D3 on the body weight of pregnant BALB/c mice.  Design of Study:  An RCT (Randomized control trial) in the Lab.  Place and Duration of Study:  The study was carried out at Anatomy Department, Army Medical College (AMC), Rawalpindi, in collaboration with National Institute of Health (NIH), Islamabad, from Oct 2018 to Oct 2019.  Material and Methods:  Six-week old pregnant BALB/c mice, thirty (30) in number, weighing  26-28g, were taken and divided into three groups with 10 pregnant mice in each group.  The control group G1 was given standard diet with water ad libitum for 21 days.  The animals in experimental group G2, in addition to the standard diet, were given 10mg of caffeine per 100g body-weight once a day on alternate days by oral gavage for 21 days.  Similarly, mice in group G3, in addition to the diet of group G2, were given 0.1µg of vitamin D3 per day by oral gavage for 21 days.  The body-weights on 1st day, 7th day, 14th day and 21st day of gestation in all the groups were measured to determine the influence of caffeine and vitamin D3.  Results:  Mean body-weights of mice in control group G1 were noted as 26.8 ± 0.789g,  30.7 ± 0.949g, 36 ± 0.667g and 42 ± 1.054g on 1st, 7th, 14th and 21st day of gestation, respectively.  The mean body-weights of experimental group G2 were recorded to be 26.7 ± 0.675g, 29.9 ± 0.738g, 34.3 ± 0.823g and 39.5 ± 0.972g on 1st, 7th, 14th and 21th day of gestation, respectively.  The mean body-weights of experimental group G3 were determined as 26.8 ± 0.632g, 30.4 ± 0.699g, 34.6 ± 0.516g and 40.5 ± 0.850g on 1st, 7th, 14th and 21st day of gestation, respectively.  In comparison to the control group G1, the body-weights of animals in experimental group G2 showed more decrease in accrual of body-weight than noted in experimental group G3.  Conclusion:  Caffeine intake has decreasing influence on the growth of body-weight in pregnant mice while intake of vitamin D3 somewhat nullifies the harmful effect of caffeine on body-weight.

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Introduction: Flours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers. Methods: In this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread. Results and discussion: Chemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number were noticed, as a result of an increase in the replacement level of BMF. Water absorption of control dough was 58.03%, which increased to 58.77% in composite flour having 10% BMF, whereas dough development time, dough stability and α–amylase activity of control, were 6.97 min, 12 min, and 736 s, respectively, which were decreased to 3.83 min, 4.73 min, and 360 s, respectively in composite flour having 10% BMF. The internal and external characteristics of breads obtained the best sensorial score at 5% replacement level of BMF, and deterioration in the quality of breads was noticed, as the level of BMF was further increased to 7.5 and 10%. Hence, breads developed with 5% BMF and 95% wheat flour, were not only nutritionally rich, but were also with optimum physical and sensory features. BMF could prove a useful alternate ingredient of wheat flour, and a cost-effective replacement of commercially available bread improvers, in the breads manufacturing process in replacement of synthetic bread improvers

Mechanical Characterization of Rotary Friction Welded Dissimilar Aluminium Alloys

Joining of the similar & dissimilar materials alloys using heat of the friction in currently being used, especially for non-ferrous alloys which are considered as non-weldable alloys. Al 2024-T6 & Al 6061-T6 having length of 70mm and 12mm diameter were welded by using the friction welding process. Similar and dissimilar welded samples were obtained by applying different combinations of welding parameters like friction pressure 30bar, forging pressure from 50 to 60 bar, and rotational speed of 2200 rpm. Vickers microhardness and Tensile test was performed on similar and dissimilar welded samples. Test shows that ultimate tensile strength and hardness of the similar welded joint was greater than their respective base metals welds. Dissimilar weld samples have hardness and ultimate tensile strength greater than the base Al 6061-T6, and less than the base Al 2024-T6. From results, it was clearly shown that as forging pressure increased from 50 to 60 bar, ultimate tensile strength and hardness of the similar and dissimilar welded samples increased. Joints were analysed to investigate the fractography of all welded samples. All welded samples fractured on the base metal alloy and show the formation of the cup and cone like structure which indicate the ductile fracture of the joints