A New Scheme for Removing Duplicate Files from Smart Mobile Devices

The continuous development of the information technology and mobile communication world and the potentials available in the smart devices make these devices widely used in daily life. The mobile applications with the internet are distinguished simple, essay to use in any time/anywhere, communication between relatives and friends in different places in the world. The social application networks make these devices received several of the duplicate files daily which lead to many drawbacks such inefficient use of storage, low performance of CPU, RAM, and increasing consumption battery. In this paper, we present a good scheme to remove from the duplicate files, and we focus on image files as a common case in social apps. Our work overcomes on the above-mentioned issues and focuses to use hash function and Huffman code to build unique code for each image. Our experiments improve the performance from 1046770, 1995808 ns to 950000, and 1981154 ns in Galaxy and HUAWEI, respectively. In the storage side, the proposed scheme saves storage space from 1.9 GB, 1.24 GB to 2 GB, and 1.54 GB, respectively

The Degree of Strategies Usage for Learning Arabic Vocabulary by Foreign Learners of Arabic and their opinions about these Strategies Usage

This study aims at identifying the degree of Strategies Usage for learning Arabic vocabulary by foreign learners of Arabic at Ferdowsi University in Mashhad in Iran. The study sample consisted of (136) foreign learners of Arabic. To achieve the study goals, the researcher designed a questionnaire about the The Degree of Strategies Usage for learning Arabic vocabulary by foreign learners of Arabic, after verifying its validity and reliability. The study yielded the following results: • Arabic learners use a variety of strategies. • There was a high degree of usage of  different vocabulary learning strategies, with the strategy of using a dictionary in the first place, and the strategy of guessing meaning from context last in rank. • The results also show that learners are aware of the importance of learning vocabulary, using certain techniques, and employing different strategies for mastering lexis and processing words through repetition and memorization to acquire them, using the item in different contexts as in reading and writing, and emphasizing the importance of meaning and derivational relations in learning vocabulary. هدفَ البحث إلى تحديد درجة استعمال استراتيجيات تعلم المفردات العربية لدى متعلمي اللغة العربية الناطقين بغيرها في جامعة فردوسي بمدينة مشهد الإيرانية، وتعرف آراء هؤلاء المتعلمين في استعمال استراتيجيات تعلم المفردات. وقد تكوّنت العيّنة من (136) متعلماً ومُتعلمة من متعلمي اللغة العربية الذين يدرسونها لغة أجنبية في جامعة فردوسي بمدينة مشهد الإيرانية. ولتحقيق أهداف البحث أعدت الباحثة استبانة درجة استعمال استراتيجيات تعلم المفردات العربية لدى متعلمي اللغة العربية الناطقين بغيرها وطبقتها بعد التحقق من صدقها وثباتها. وقد أشارت النتائج إلى ما يأتي: 1. تنوع الاستراتيجيات التي يستعملها المتعلمون لتعلم المفردات العربية. 2. وجود درجة استعمال مرتفعة لاستراتيجيات تعلم المفردات مجتمعة، وقد تصدرت استراتيجية "استعمال المعجم" هذه الاستراتيجيات بدرجة استعمال مرتفعة. أمَّا أقل الاستراتيجيات استعمالاً من قبل المتعلمين فقد كانت استراتيجيات (تخمين المعنى من السياق) والتي حصلت على أقل المتوسطات، ودرجة استعمال منخفضة. 3. كما بينت النتائج أن لدى المتعلمين وعياً بأهمية استعمال استراتيجيات تعلم المفردات، وضرورة استعمال تقنيات وتوظيف أساليب واستراتيجيات مختلفة في تعلم المفردات، ومعالجتها، بما في ذلك التكرار والحفظ، واستعمال الكلمة في سياقات متنوعة، وفي القراءة والكتابة، والاهتمام بِدَور العلاقات المعنوية والاشتقاقية في تعلّم الكلمات

The degree of mastering critical reading skills for six grade Students: A case Study in lattakia schools

This paper  aims to determine the level of six grade students in critical reading skills. Thus, it shows the differences in their performance in the test of critical reading skills in respect to gender variable. To achieve this goal, the researcher designed a list of critical reading skills. Five of these skills included (17) behavioural indicators. With all these ideas in  mind, the researcher applied  a  test to measure the degree of mastering these skills among students.  The researcher adapted  qualitative methodology. The study sample was (130) six grade male and female students in Lattakia province. The researcher concluded the following points: 1. Students showed  incompetency in their use of critical reading skills as their average level was 45.78 with each skill measured by itself. 2. There were no statistical differences among students' scores in the test of critical reading skills that could be attributed to gender variable.

Vacuum Ohmic Heating: A Promising Technology for the Improvement of Tomato Paste Processing, Safety, Quality and Storage Stability

Ohmic heating (OH) is an electrothermal technology used to inactivate enzyme and microbial activities. This work aimed to study the impact of Ohmic Heating Under Vacuum (OHUV) which compared to conventional heating (CH) as well as storage stability at 5°C and 25 °C on microbial safety, and nutritional quality. The evaluation parameters were pH, titratable acidity, TSS, lycopene, ascorbic acid, PME, HMF, and microbiological activity. The obtained results showed that tomato paste samples that were treated by OHUV are significantly superior to CH in terms of all physicochemical and microbiological characteristics, as well as being the least harmful during storage in both transparent and dark packages. The results showed the changes in ascorbic acid, lycopene, and HMF values that were treated by OHUV at 25 °C and filled in transparent package are most affected compared to other treated samples. On the other hand, tomato paste samples stored in dark packages at 5 °C performed significantly better than those subjected to CH under the same conditions and activated PME the most had higher ascorbic acid and lycopene and fewer changes in HMF during storage time for 90 days. OHUV found to be a good alternative treatment in the production of tomato paste

Mortality from gastrointestinal congenital anomalies at 264 hospitals in 74 low-income, middle-income, and high-income countries: a multicentre, international, prospective cohort study

Summary Background Congenital anomalies are the fifth leading cause of mortality in children younger than 5 years globally. Many gastrointestinal congenital anomalies are fatal without timely access to neonatal surgical care, but few studies have been done on these conditions in low-income and middle-income countries (LMICs). We compared outcomes of the seven most common gastrointestinal congenital anomalies in low-income, middle-income, and high-income countries globally, and identified factors associated with mortality. Methods We did a multicentre, international prospective cohort study of patients younger than 16 years, presenting to hospital for the first time with oesophageal atresia, congenital diaphragmatic hernia, intestinal atresia, gastroschisis, exomphalos, anorectal malformation, and Hirschsprung’s disease. Recruitment was of consecutive patients for a minimum of 1 month between October, 2018, and April, 2019. We collected data on patient demographics, clinical status, interventions, and outcomes using the REDCap platform. Patients were followed up for 30 days after primary intervention, or 30 days after admission if they did not receive an intervention. The primary outcome was all-cause, in-hospital mortality for all conditions combined and each condition individually, stratified by country income status. We did a complete case analysis. Findings We included 3849 patients with 3975 study conditions (560 with oesophageal atresia, 448 with congenital diaphragmatic hernia, 681 with intestinal atresia, 453 with gastroschisis, 325 with exomphalos, 991 with anorectal malformation, and 517 with Hirschsprung’s disease) from 264 hospitals (89 in high-income countries, 166 in middleincome countries, and nine in low-income countries) in 74 countries. Of the 3849 patients, 2231 (58·0%) were male. Median gestational age at birth was 38 weeks (IQR 36–39) and median bodyweight at presentation was 2·8 kg (2·3–3·3). Mortality among all patients was 37 (39·8%) of 93 in low-income countries, 583 (20·4%) of 2860 in middle-income countries, and 50 (5·6%) of 896 in high-income countries (p<0·0001 between all country income groups). Gastroschisis had the greatest difference in mortality between country income strata (nine [90·0%] of ten in lowincome countries, 97 [31·9%] of 304 in middle-income countries, and two [1·4%] of 139 in high-income countries; p≤0·0001 between all country income groups). Factors significantly associated with higher mortality for all patients combined included country income status (low-income vs high-income countries, risk ratio 2·78 [95% CI 1·88–4·11], p<0·0001; middle-income vs high-income countries, 2·11 [1·59–2·79], p<0·0001), sepsis at presentation (1·20 [1·04–1·40], p=0·016), higher American Society of Anesthesiologists (ASA) score at primary intervention (ASA 4–5 vs ASA 1–2, 1·82 [1·40–2·35], p<0·0001; ASA 3 vs ASA 1–2, 1·58, [1·30–1·92], p<0·0001]), surgical safety checklist not used (1·39 [1·02–1·90], p=0·035), and ventilation or parenteral nutrition unavailable when needed (ventilation 1·96, [1·41–2·71], p=0·0001; parenteral nutrition 1·35, [1·05–1·74], p=0·018). Administration of parenteral nutrition (0·61, [0·47–0·79], p=0·0002) and use of a peripherally inserted central catheter (0·65 [0·50–0·86], p=0·0024) or percutaneous central line (0·69 [0·48–1·00], p=0·049) were associated with lower mortality. Interpretation Unacceptable differences in mortality exist for gastrointestinal congenital anomalies between lowincome, middle-income, and high-income countries. Improving access to quality neonatal surgical care in LMICs will be vital to achieve Sustainable Development Goal 3.2 of ending preventable deaths in neonates and children younger than 5 years by 2030

Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste

Ohmic-vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH-VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 &deg;C and pressure of 0.3, 0.5, and 0.7 bar and electric field of 1.82, 2.73, and 3.64 V/cm using a central composite design. The effects of heating conditions on the quality and sensory evaluation of tomato paste were also evaluated. Each combination of temperature, pressure, and the electric field was quantified for specific energy consumption, energy efficiency, and productivity. A decrease of 35.08% in the amount of acid ascorbic and lycopene content 19.01%, using conventional heating compared to ohmic-vacuum heating under optimized conditions, was attained. The results also highlighted an increase in the amount of HMF (69.79%) and PME (24.33%) using conventional heating compared to ohmic-vacuum heating under optimized conditions. Ascorbic acid, lycopene, titratable acidity, productivity, energy efficiency was higher than conventional heating; on the other hand, HMF, PME, pH, SEC were lower than conventional heating at the applied OH-VC process. No significant effects between OH-VC and conventional heating on the TSS were observed. In addition, OH-VC heating was highly efficient in the inhibition of bacterial growth. Further, a minor effect on the sensory properties of tomato paste with OH-VC heating compared to the conventional treatment. The obtained results indicate a strong potential for an OH-VC combination heating system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value

Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.Land and Food Systems, Faculty ofNon UBCReviewedFacult

Single Anastomosis Duodeno-ileostomy (SADI-S) Versus One Anastomosis Gastric Bypass (OAGB-MGB) as Revisional Procedures for Patients with Weight Recidivism After Sleeve Gastrectomy: a Comparative Analysis of Efficacy and Outcomes

Purpose Many revisional procedures are available for unsuccessful laparoscopic sleeve gastrectomy (LSG) in patients with complications or weight recidivism. Single anastomosis duodeno-ileal bypass (SADI-S) and one anastomosis gastric bypass (OAGB-MGB) are two revisional procedures to address the problem of weight recidivism. We aimed to evaluate the efficacy and outcomes of the 2 revisional approaches (SADI-S vs. OAGB-MGB). Materials and Methods A retrospective analysis of prospectively collected database of patients who underwent SADI-S or OAGB-MGB as a revisional procedure for weight recidivism after primary LSG with a minimum 1-year follow-up. Weight loss, comorbidities, nutritional deficiencies, complications, and outcomes were compared in the 2 procedures. Results Ninety-one patients were included in the study (42 SADI-S and 49 OAGB-MGB). There was a significant weight loss (total weight loss percentage, TWL%) at 1-year follow-up observed for SADI-S when compared to OAGB-MGB (23.7 ± 5.7 vs. 18.7 ± 8.5, p = 0.02). However, this difference was not statistically significant at 18 months (26.4 ± 7.3 vs. 21.2 ± 11.0, p = 0.25). Remission of comorbidities (diabetes mellitus and hypertension) was comparable. Although OAGB-MGB had higher complication rate than SADI-S, the difference was not statistically significant (p = 0.39). No mortality was reported in the study groups. Conclusion Both SADI-S and OAGB-MGB are effective and safe revisional procedures for weight regain after LSG. The short-term outcomes are comparable; however, SADI-S is associated with less upper gastrointestinal complications and could be a better option for patients suffering from GERD post-LSG. Moreover, the underlying bile reflux may get worse with OAGB-MGB. However, further prospective larger studies are needed.Other Information Published in: Obesity Surgery License: https://creativecommons.org/licenses/by/4.0See article on publisher's website: http://dx.doi.org/10.1007/s11695-020-04933-2</p

Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.Land and Food Systems, Faculty ofNon UBCReviewedFacult