Integrated information model for managing the product introduction process

The thesis proposes an integrated product introduction (PI) information model for managing the product introduction process in an efficient manner. Through the process of product introduction, ideas and needs are converted to the information from which technical systems and products can be made and sold. Two critical factors for its success are the management of the product introduction activities, and the quality and functionality of its output (i.e. the product) which itself depends on the quality of the PI process. The process is as effective as the decisions made within it, and as efficient as the speed with which the information required for each decision is made available. In order to improve the efficiency of the management of the project in meeting its diverse targets (project time, project cost, product cost and uparrow product functionality), a model that integrates the targets would be essential in relating the activities of the project to their outcomes. Existing information models in related areas such as design, product development, project management, computer aided design and manufacturing consider some of these targets, but not all of them simultaneously. Especially product functionality is not considered along with the other targets of the PI project. The project introduction information includes managerial and technical information and complex associations among these two categories. Its representation places a challenging and novel set of demands on database technology as it is evolving, distributed and heterogeneous. Existing information models do not address the link between the managerial and technical information, and their continual evolution. Based on a detailed analysis of its nature and content, the thesis presents a three dimensional model of the product introduction information from three related but different viewpoints:- (1) entity-relationship or objects, (2) intra-layer integration and (3) evolution, each capturing important aspects of the PI information, but all required for a complete description. The overall three dimensional information model includes the following layers:- from view 1 - product functionality, process or project, product introduction resources, product and information map; from view 2 - node, relationship, and organisation; from view 3 - meta-model, data model, and data. Each model describes one aspect of the product introduction information but contains references to the others. The building blocks of the information model are described using schema definitions

Switch Bandwidth Congestion Prediction in Cloud Environment

AbstractCloud environment is mainly used to store and analyze large volumes of data .The major benefits of hosting the applications using cloud environment are storing large volume of data and performing live data analytics. Cloud systems have switches, which serves as an interface connecting and sharing the data with each other. Network bandwidth congestion is caused when large volumes of data are moved to node or cluster in the cloud environment which in- turn creates Service Level Agreement (SLA) violation for the cloud application service. The result of SLA violation includes impact on working of the entire cloud service .The proposed Network Bandwidth Congestion Prediction framework (NBCPF) predicts the bandwidth congestion using weighted random early detection, to avoids the SLA violation for applications services. NBCPF arrests the bandwidth congestion in cloud environment by prediction of switches in cloud environment resulting in accurately identifying the exact task involved in creation of jobs or services

Optimización de un pretratamiento enzimático para semillas de mostaza utilizando metodología de superficie de respuesta

In order to investigate the effect of an enzymatic pre-treatment process for the extraction of oil from black mustard seeds (Brassica nigra) using viscozyme, the reaction parameters such as temperature, buffer-to-seed ratio and enzyme concentration were considered as determinant factors in the central composite design. Optimization was carried out according to the four-variable five-level central composite design of experiments. The effects of enzyme concentration (5–12%), temperature (40–55 °C), pH (5.0–6.0), and reaction time (1–7 h) on the free oil liberated were studied. Residual oil was collected by subjecting the treated meal to soxhlet extraction for 4 h. An enzyme dose of 7.5% (w/w), pH 5.0, 50 °C, and 5 h with constant shaking at 450 rpm were found to be opti­mal conditions. Centrifuging the mixture at 7000 rpm for 30 min separated the oil with a recovery of 71–73.1%.Con el fin de investigar el efecto de un pretratamiento enzimático para la extracción de aceite de semillas de mostaza negra (Brassica nigra) utilizando viscozima, los parámetros de la reacción, como la temperatura, la relación de tampón/semilla y las concentraciones de enzima, se consideraron factores deter­minantes en el diseño. La optimización se llevó a cabo mediante cuatro diseños de experimentos compuestos de cinco niveles. Se estudió el efecto de la concentración de enzima (5-12%), temperatura (40-55 °C), pH (5.0-6.0), y tiempo de reacción (1-7 h) sobre el aceite liberado. El aceite residual se recolectó sometiendo la pasta tratada a una extracción de soxhlet durante 4 h. Las dosis de enzima del 7,5% (p/p), pH 5,0, 50 °C y 5 h con agitación constante a 450 rpm fueron las condiciones óptimas. La centrifugación de la mezcla a 7000 rpm durante 30 minutos separó el aceite con una recuperación de 71-73.1%

Innovating with augmented reality : applications in education and industry

Buku Innovating with Augmented Reality: Applications in Education and Industry membahas konsep Augmented Reality (AR) dan aplikasi teknologi tersebut di berbagai bidang, seperti pendidikan, industri makanan dan minuman, serta sektor kesehatan. AR memberikan keuntungan berupa keterlibatan dan interaksi yang lebih tinggi, serta inovasi dan respons yang lebih baik. Dalam pendidikan, AR dan Virtual Reality (VR) menciptakan lingkungan virtual dan interaktif yang memudahkan pembelajaran dan pemahaman. Buku ini membahas aplikasi AR dalam empat bab mengenai pendidikan, termasuk penggunaan gamifikasi dalam proses belajar-mengajar. Buku ini juga membahas aplikasi AR di industri makanan dan minuman, dan di sektor kesehatan. Terdapat pula panduan pengembangan aplikasi AR dengan menggunakan software Unity.xx, 188 p . ; 23 cm