Hawkeye: Change-targeted Testing for Android Apps based on Deep Reinforcement Learning

Android Apps are frequently updated to keep up with changing user, hardware, and business demands. Ensuring the correctness of App updates through extensive testing is crucial to avoid potential bugs reaching the end user. Existing Android testing tools generate GUI events focussing on improving the test coverage of the entire App rather than prioritising updates and its impacted elements. Recent research has proposed change-focused testing but relies on random exploration to exercise the updates and impacted GUI elements that is ineffective and slow for large complex Apps with a huge input exploration space. We propose directed testing of App updates with Hawkeye that is able to prioritise executing GUI actions associated with code changes based on deep reinforcement learning from historical exploration data. Our empirical evaluation compares Hawkeye with state-of-the-art model-based and reinforcement learning-based testing tools FastBot2 and ARES using 10 popular open-source and 1 commercial App. We find that Hawkeye is able to generate GUI event sequences targeting changed functions more reliably than FastBot2 and ARES for the open source Apps and the large commercial App. Hawkeye achieves comparable performance on smaller open source Apps with a more tractable exploration space. The industrial deployment of Hawkeye in the development pipeline also shows that Hawkeye is ideal to perform smoke testing for merge requests of a complicated commercial App

Indoor Particulate Matter Transfer in CNC Machining Workshop and The Influence of Ventilation Strategies—A Case Study

Particulate matter in Computer Numerical Control (CNC) machining workshop is harmful to workers’ health. This paper studies particulate matter transfer and the performance of various ventilation strategies in a CNC machining workshop. To obtain the boundary condition of the particle field, instruments were installed to obtain the particle size attenuation characteristics and source strength, respectively. The results show that the 99% cumulative mass concentration of particles is distributed within 1.5 μm, and the release rate of particles from the full enclosure. Next, the indoor flow field and particle field were simulated by numerical simulation with the measured boundary conditions. The working area’s age of air, particle concentration, and ventilation efficiency were compared between four displacement ventilation methods and one mixed ventilation method. The results show that the working area’s mean particle concentration and ventilation efficiency under longitudinal displacement ventilation is better than other methods. At the same time, the mean age of air is slightly worse. In addition, mixed ventilation can obtain lower mean age of air, but the particle concentration is higher in the working area. The bilateral longitudinal ventilation can be improved by placing axial circulation fans with vertical upward outlets in the center of the workshop

Effect of Diatomite and Basalt Fibers on Pavement Performance and Vibration Attenuation of Waste Tires Rubber-Modified Asphalt Mixtures

As an eco-friendly pavement material, waste tires rubber-modified asphalt mixtures (WRMs) have been applied in pavement engineering widely. To further improve the performance and adaptability of WRM, diatomite and basalt fibers are, respectively, added to WRM. Subsequently, the Marshall tests, the rutting tests, the low-temperature splitting tests, the freeze-thaw splitting tests, and the vibration attenuation tests are conducted to study the effect of diatomite and basalt fibers on pavement properties of WRM. Furthermore, the correlation degree between the content of diatomite, basalt fibers, asphalt, and the pavement properties of WRM is analysed by the grey correlation grade analysis (GCGA). The results show that the addition of diatomite and basalt fibers can significantly improve the pavement and vibration attenuation properties of WRM. The improvement of high-temperature permanent deformation resistance, low-temperature cracking resistance, and water damage resistance of WRM is mainly attributed to diatomite, basalt fibers, and asphalt-aggregate ratio, respectively. The improvement of the vibration attenuation of WRM by diatomite and basalt fibers is mainly attributed to the increase of waste tires rubber-modified asphalt (WRA) content caused by adding diatomite and basalt fibers

Unraveling the Toxicity Mechanisms of the Herbicide Diclofop-Methyl in Rice: Modulation of the Activity of Key Enzymes Involved in Citrate Metabolism and Induction of Cell Membrane Anion Channels

Residual soil concentrations of the herbicide diclofop-methyl (DM) can be toxic to other nontarget plant species, but the toxicity mechanisms at play are not fully understood. In the present study, we analyzed the toxic effect of DM on root growth and metabolism in the rice species <i>Oryza sativa</i>. The results show that a 48-h exposure to a trace level (5 μg/L) of DM inhibits rice root growth by almost 70%. A 48-h exposure to 5 μg/L DM also leads to an ≈2.5-fold increase in citrate synthase (CS) activity (and CS gene transcription) and an ≈2-fold decrease in the citrate lyase gene transcripts, which lead to an increase in the intracellular concentration of citrate and in citrate exudation rate. Addition of a specific inhibitor of cell membrane anion channel, anthracene-9-carboxylic acid, decreased citrate release in the culture, suggesting that DM-induced citrate loss from the cells is mediated by a specific membrane-bound channel protein. This study brings new insights into the key biochemical mechanisms leading to DM toxicity in rice

Table_1_Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine.XLSX

Tea tree [Camellia sinensis var. sinensis or assamica (L.) O. Kuntze], an important crop worldwide, is usually pruned to heights of 70 to 80 cm, forming pruned tea tree (PTT) plantations. Currently, PTTs are transformed into unpruned tea tree (UPTT) plantations in Yunnan, China. This has improved the quality of tea products, but the underlying reasons have not been evaluated scientifically. Here, 12 samples of sun-dried green teas were manufactured using fresh leaves from an UPTT and the corresponding PTT. Using sensory evaluation, it was found that the change reduced the bitterness and astringency, while increasing sweetness and umami. Using high performance liquid chromatography detection showed that the contents of free amino acids (theanine, histidine, isoleucine and phenylalanine) and catechin gallate increased significantly (P < 0.05), whereas the content of alanine decreased significantly (P < 0.05). A liquid chromatography–mass spectrometry-based metabolomics analysis showed that the transformation to UPTT significantly decreased the relative levels of the majority of flavonols and tannins (P < 0.05), as well as γ-aminobutyric acid, caffeine and catechin (epigallocatechin, catechin, epigallocatechin gallate, gallocatechin gallate), while it significantly increased the relative contents of catechins (gallocatechin, epicatechin, epicatechin gallate and catechin gallate), phenolic acids and some amino acids (serine, oxidized glutathione, histidine, aspartic acid, glutamine, lysine, tryptophan, tyramine, pipecolic acid, and theanine) (P < 0.05). In summary, after transforming to UPTT, levels of amino acids, such as theanine increased significantly (P < 0.05), which enhanced the umami and sweetness of tea infusions, while the flavonoids (such as kaempferol, myricetin and glycosylated quercetin), and caffeine contents decreased significantly (P < 0.05), resulting in a reduction in the bitterness and astringency of tea infusions and an increase in tea quality.</p

Data_Sheet_3_Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine.PDF

Tea tree [Camellia sinensis var. sinensis or assamica (L.) O. Kuntze], an important crop worldwide, is usually pruned to heights of 70 to 80 cm, forming pruned tea tree (PTT) plantations. Currently, PTTs are transformed into unpruned tea tree (UPTT) plantations in Yunnan, China. This has improved the quality of tea products, but the underlying reasons have not been evaluated scientifically. Here, 12 samples of sun-dried green teas were manufactured using fresh leaves from an UPTT and the corresponding PTT. Using sensory evaluation, it was found that the change reduced the bitterness and astringency, while increasing sweetness and umami. Using high performance liquid chromatography detection showed that the contents of free amino acids (theanine, histidine, isoleucine and phenylalanine) and catechin gallate increased significantly (P < 0.05), whereas the content of alanine decreased significantly (P < 0.05). A liquid chromatography–mass spectrometry-based metabolomics analysis showed that the transformation to UPTT significantly decreased the relative levels of the majority of flavonols and tannins (P < 0.05), as well as γ-aminobutyric acid, caffeine and catechin (epigallocatechin, catechin, epigallocatechin gallate, gallocatechin gallate), while it significantly increased the relative contents of catechins (gallocatechin, epicatechin, epicatechin gallate and catechin gallate), phenolic acids and some amino acids (serine, oxidized glutathione, histidine, aspartic acid, glutamine, lysine, tryptophan, tyramine, pipecolic acid, and theanine) (P < 0.05). In summary, after transforming to UPTT, levels of amino acids, such as theanine increased significantly (P < 0.05), which enhanced the umami and sweetness of tea infusions, while the flavonoids (such as kaempferol, myricetin and glycosylated quercetin), and caffeine contents decreased significantly (P < 0.05), resulting in a reduction in the bitterness and astringency of tea infusions and an increase in tea quality.</p

Data_Sheet_2_Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine.PDF

Tea tree [Camellia sinensis var. sinensis or assamica (L.) O. Kuntze], an important crop worldwide, is usually pruned to heights of 70 to 80 cm, forming pruned tea tree (PTT) plantations. Currently, PTTs are transformed into unpruned tea tree (UPTT) plantations in Yunnan, China. This has improved the quality of tea products, but the underlying reasons have not been evaluated scientifically. Here, 12 samples of sun-dried green teas were manufactured using fresh leaves from an UPTT and the corresponding PTT. Using sensory evaluation, it was found that the change reduced the bitterness and astringency, while increasing sweetness and umami. Using high performance liquid chromatography detection showed that the contents of free amino acids (theanine, histidine, isoleucine and phenylalanine) and catechin gallate increased significantly (P < 0.05), whereas the content of alanine decreased significantly (P < 0.05). A liquid chromatography–mass spectrometry-based metabolomics analysis showed that the transformation to UPTT significantly decreased the relative levels of the majority of flavonols and tannins (P < 0.05), as well as γ-aminobutyric acid, caffeine and catechin (epigallocatechin, catechin, epigallocatechin gallate, gallocatechin gallate), while it significantly increased the relative contents of catechins (gallocatechin, epicatechin, epicatechin gallate and catechin gallate), phenolic acids and some amino acids (serine, oxidized glutathione, histidine, aspartic acid, glutamine, lysine, tryptophan, tyramine, pipecolic acid, and theanine) (P < 0.05). In summary, after transforming to UPTT, levels of amino acids, such as theanine increased significantly (P < 0.05), which enhanced the umami and sweetness of tea infusions, while the flavonoids (such as kaempferol, myricetin and glycosylated quercetin), and caffeine contents decreased significantly (P < 0.05), resulting in a reduction in the bitterness and astringency of tea infusions and an increase in tea quality.</p

Data_Sheet_1_Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine.PDF

Tea tree [Camellia sinensis var. sinensis or assamica (L.) O. Kuntze], an important crop worldwide, is usually pruned to heights of 70 to 80 cm, forming pruned tea tree (PTT) plantations. Currently, PTTs are transformed into unpruned tea tree (UPTT) plantations in Yunnan, China. This has improved the quality of tea products, but the underlying reasons have not been evaluated scientifically. Here, 12 samples of sun-dried green teas were manufactured using fresh leaves from an UPTT and the corresponding PTT. Using sensory evaluation, it was found that the change reduced the bitterness and astringency, while increasing sweetness and umami. Using high performance liquid chromatography detection showed that the contents of free amino acids (theanine, histidine, isoleucine and phenylalanine) and catechin gallate increased significantly (P < 0.05), whereas the content of alanine decreased significantly (P < 0.05). A liquid chromatography–mass spectrometry-based metabolomics analysis showed that the transformation to UPTT significantly decreased the relative levels of the majority of flavonols and tannins (P < 0.05), as well as γ-aminobutyric acid, caffeine and catechin (epigallocatechin, catechin, epigallocatechin gallate, gallocatechin gallate), while it significantly increased the relative contents of catechins (gallocatechin, epicatechin, epicatechin gallate and catechin gallate), phenolic acids and some amino acids (serine, oxidized glutathione, histidine, aspartic acid, glutamine, lysine, tryptophan, tyramine, pipecolic acid, and theanine) (P < 0.05). In summary, after transforming to UPTT, levels of amino acids, such as theanine increased significantly (P < 0.05), which enhanced the umami and sweetness of tea infusions, while the flavonoids (such as kaempferol, myricetin and glycosylated quercetin), and caffeine contents decreased significantly (P < 0.05), resulting in a reduction in the bitterness and astringency of tea infusions and an increase in tea quality.</p