Implementing and Running a Workflow Application on Cloud Resources

Scientist need to run applications that are time and resource consuming, but, not all of them, have the requires knowledge to run this applications in a parallel manner, by using grid, cluster or cloud resources. In the past few years many workflow building frameworks were developed in order to help scientist take a better advantage of computing resources, by designing workflows based on their applications and executing them on heterogeneous resources. This paper presents a case study of implementing and running a workflow for an E-bay data retrieval application. The workflow was designed using Askalon framework and executed on the cloud resources. The purpose of this paper is to demonstrate how workflows and cloud resources can be used by scientists in order to achieve speedup for their application without the need of spending large amounts of money on computational resources.Workflow, Cloud Resource

Formulation and Physicochemical Evaluation of Frozen Snacks Based on Whey Protein Isolate and Skimmed Milk

Four different formulations of frozen snacks were prepared by reconstituting whey protein isolate with skimmed milk then adding different ingredients such as cocoa and vanilla (CW), cranberries and cocoa (CrC), sour cherries and vanilla (ChW), as well as cranberries, cocoa and vanilla (CrCW). Formulation with 50% skimmed milk, 15% whey protein isolate, 10% fructose, 1% vanilla, and 24% sour cherries (ChW) was selected based on sensory characteristics; the addition of sour cherry significantly (p < 0.05) changed the appearance of the frozen snack and thus this formulation showed the highest score for overall acceptability (7.6 points). This product contains 16.5 g protein, 0.2 g fat, and 16.4 g carbohydrates per 100 g frozen snack that gives an energy value of approximately 133 kcal (556 kJ). Thus, ChW is a low calories snack (under 200 kcal/100 g product) characterized by high-protein content and very low-fat content

Characterization of essential oils extracted from different aromatic plants by FTIR spectroscopy

Four essential oils isolated from dried leaves of parsley, lovage, basil, and thyme were investigated by FTIR spectroscopy. FTIR spectra revealed characteristic key bands for the main compounds of tested essential oils

Exploring the meaning behind twitter hashtags through clustering

Abstract. Social networks are generators of large amount of data produced by users, who are not limited with respect to the content of the information they exchange. The data generated can be a good indicator of trends and topic preferences among users. In our paper we focus on analyzing and representing hashtags by the corpus in which they appear. We cluster a large set of hashtags using K-means on map reduce in order to process data in a distributed manner. Our intention is to retrieve connections that might exist between different hashtags and their textual representation, and grasp their semantics through the main topics they occur with

Development and physicochemical evaluation of fruit-flavored freezer pops based on whey protein isolate

In this study, four formulations of fruit-flavored freezer pop (FPk, FPma, FPme, and FPo) were prepared using whey protein isolate, water, sugar, and different fruits (kiwi, mango, melon, and orange). Whey protein isolate was purchased from Redis CO SRL (Bucharest, Romania). Kiwi, mango, melon, orange, and sugar were procured from local supermarkets. All the prepared formulations were subjected to a consumer test in order to identify the most preferred one. Formulation with 11% whey protein isolate, 65% water, 11% sugar, and 13% mango (FPma) was selected as preferred by panelists; the addition of mango, significantly (p < 0.05) changed the appearance of freezer pops and thus this formulation showed the highest score for overall acceptability (7.3 points). The chosen formulation was further subjected physicochemical analysis to determine its composition and energy value. This assortment contains 10.2 g protein, 0.1 g fat, and 11.4 g carbohydrates per 100 g product that gives an energy value of approximately 87 kcal (364 kJ). Thus, FPma is a low-calorie product (less than 200 kcal/100 g product) characterized by high-protein content, very low-lactose and fat content

Inmate-on-Staff Violence in Romanian Prisons: An Exploratory Analysis in the Context of Prisonisation Processes

The file attached to this record is the author's final peer reviewed version. The Publisher's final version can be found by following the URI link.The study of inmate-on-staff violence in Romanian prisons is important for both scientific and more practical reasons. For scientists, Romanian prisons and their dynamics offer an interesting case study because even though many improvements and reforms have been made to the legislation and the institutional regulations after the fall of the communist political regime in 1990, the infrastructure of some of the prison units, as well as parts of the staff’s mentalities and attitudes towards how things should be done reflect an era from long ago. As such, the Romanian prison system is still in transition, and matters of order, power and control are still under debate. Inevitably, these reverberate into the day-to-day prison life and many times come out in the form of violence, be it verbal, physical or a combination of the two. At practical level, knowing the dynamics of inmate-on-staff violence can help the prison administration devise strategies to prevent it or to diminish its consequences. For the purpose of this paper we look at two independent datasets: the first includes quantitative data on 131 inmate-on-staff violent incidents perpetrated by 109 inmates and recorded in the period 2013-2014 in 39 prison units from all parts of Romania; the second includes qualitative data from 11 face-to-face individual interviews with male adult inmates conducted in 2010 in Jilava prison, in the South of Romania. The first dataset explores general dynamics of inmate-on-staff prison violence, while the second explores how inmates adjust to life in prison in the context of the prisonisation processes, and is added into the analysis to offer readers an interpretivist lens on how violence in prison is perceived by inmates. Even though the study has not offered a predictability model for this type of violence, it depicts an image of who the perpetrators are and when, why and how violent acts against prison staff occur, which in turn can be used to build preventative strategies at the level of the prison units