Value of tuition reimbursement and extra time in adult learning Essay Example for Free

Value of tuition reimbursement and extra time in adult learning Essay Learning is life. We continue to learn as long as we live. In today’s complex world, we often find it necessary to update ourselves, to keep pace with new developments. However learning new skills, organizing knowledge, at times, does not come free. Often, acquiring such specialized knowledge is beyond an individual’s means. To sustain the process of keeping oneself updated with newer skills and knowledge, financial support is called for. As such, it is ‘Important to provide reimbursement and make time in aid of Adult Learning’. â€Å"The illiterate of the year 2000, will not be the individual, who cannot read or write, but the one who cannot learn, unlearn and relearn. † (Alvin Toffler). It is said that Education is an investment rather than a cost. In today’s fast changing society, when technology and communication are changing rapidly, wide spread awareness of learning is a necessity. Adult learning was traditionally never very important. Stress was more on school age learning. It is only recently that researchers have turned their attention to learning at the workplace and in everyday settings. (Essays in Rogoff and Lave, 1984; Sternberg Wagner, 1986; Sternberg, Wagner Okagaki, 1993). As learners, the adults articulate the personal goals better, develop motivational skills, and fine tune their knowledge, interests, and acquired skills. Adult learning is based on a learning culture. It involves learning of work related as well as, personal skills which help not only individuals but enterprises and nations to Benefit from. Today learning is a strategic feature of the corporate. In times of reducing profit margins and stiff foreign competition, it is important to have a workforce which is not only professionally thorough in skills, but also ahead of others in the competition. So, employers have a vested interest in making their staff secures with knowledge and skill that will help them succeed at work. â€Å"Learning is no longer a cost, but a benefit that can be quantified† (The Adult Learner at work,p. 306). The adult learner uses transference to use the learnt idea in related jobs. In today’s world where technology is changing fast, by earning a degree in a field related to the job, the employee can perform better. Such learning boosts confidence in the employees and nurtures them to realize their full potential. In an organization, it is the climate of the organization that fosters learning. The staff is encouraged to gain mastery in its field of specialization. The organization must plan out the future allowing learning at every stage. Such organizations believe in empowering the employee. It believes that obsolescence of the staff will ring death knell for the organization. The management supports learning regularly and rewards such personnel accordingly. The commitment of the management makes the employees remain as a loyal workforce. Such values create openness in the organization where individuals can develop, create and contribute ideas fearlessly. It minimizes problems by identifying them at an early stage and arresting the major setbacks. Organizations which encourage its staff in adult learning schemes, foster growth of the personnel, as well as the organization. â€Å"Increasingly, companies will only survive if they meet the needs of the individuals who serve in them; not just the question of payment, important as this may be, but people’s true inner needs† (Harvey Jones, 1987, Making it Happen, p. 249). It becomes important, therefore, that such learnings are supported by reimbursing the tuition fees or course fee of the personnel. The employee is able to convince the employer about the possible advantages of offering tuition reimbursement. The new skills will make the employee more productive. It would also foster leadership in the workplace. Such equipped individuals would enhance the company’s image when working with the client. Globalization today has changed the way, the enterprises manage and perform . The skill, innovation and quality improvement is imperative for productivity, quality, efficiency and competition. Thus training the workforce becomes a critical component of competition. The most successful companies therefore will have to balance the market pressure to adapt to changing skills. It is to cope with the pace of change that the companies or enterprises need to train their staff. The urge to innovate and outperform on the part of the individual and the enterprise tie them in a bond, where each looks after the other’s interest, apart from fulfilling their personal interests. To keep the personnel abreast with the trend, there is a need for constant innovation and training the existing personnel with newer skills. It is always preferred to upgrade the existing personnel with newer skills than bringing in new personnel to meet the need. Existing personnel, being already familiar with the culture of the organization, Can adapt better compared to new personnel, who would have to struggle to familiarize themselves with the organization’s culture. Possibly for this in U. K, ‘Employers invested GBP 10. 6 billion in training in 1993’ (The Learning Age, DFEE, 1998). Human Capital theory as revealed by Harris’s study (2000) undertakes that training is an investment and will occur only when it can justify the cost. This theory holds good only when the company considers its employees as its asset. In such a scenario, specific skills of the employees are more valuable than generic skills. Making time for the employee’s training, needs to be decisively considered before deciding on a training schedule. A number of factors like availability of in house training personnel, speed or number of training days needed, frequency of the skill to be used, difficulty of the task and it’s transference to real life situations need to be considered before an organization decides on a training project. Smaller firms will find it difficult to have in house training due to its higher costs, while bigger firms will find in-house and on-the-job training cost-effective. Large enterprises can afford to have in house training centers which pave way for self-paced and self-directed training. It also aids training before or after work, without compromising on working time. The book ‘Tuition Assistance Usage and First Term Military Retention’ by Richard Buddin, Kanika Kapur, Rand reports of a program, where Department of Defense Supported the employees (on active duty), who enrolled in a college course. It reimbursed up to 75% of their college fees, up to a maximum of $3500 for an Individual in a year. The program was started having considered the benefits of having More educated personnel, who would perform better and would exhibit potential for greater advancement. The program was successful when more than sixty percent of the employees found the recruitment beneficial because of educational opportunities. Thus relevancy and value of tuition reimbursement and making time available for adult learning is synonymous with competitive performance and has become a critical component in today’s changing scenario of globalization. So learning is Life. As we learn we grow. References Thomas. Pourchot, M. Cecil Smith (1998). Adult Learning and Development: Perspectives from Educational Psychology, Lawrence Erlbaum Associates. Robert Burns (2nd Edition).The Adult Learner at Work: The challenges of lifelong education in the new millennium. Richard Buddin, Kanika Kapur, Rand (2002) Tuition Assistance Usage and First –Term Military Retention . AdultLearning. Directgov-Education and learning. Retrieved on August 30, 2007, from http://www. directgov. uk/en/EducationAndLearning/AdultLearning/Adultlearninggrant/index. htm Arizona Department of Health Services,(Fall 1991)Principles of Adult learning by Stephen Lieb . Retrieved on August 30, 2007, from http://. hcc. hawaii. edu/intranet/committees/FacDevcom/guidebk/teachtip/adults-2. htm

Development of Heat Resistant Chocolate

Development of Heat Resistant Chocolate PRALINE The term ‘cocoa’ comes from the word ‘cacao’ that is taken directly from Mayan and  Aztec languages. Chocolate has been derived from cocoa beans, present in the centre to the fruit of cocoa tree, Theobroma cacao, which originated from the South American region.(Afoakwa 2010) Chocolate is one of the most popular products throughout the world. The fact that it is solid at room temperature but melts in the mouth, giving a smooth delicate taste, makes it one of the most yearned product. From a more technical point of view, chocolate is a complex food made of solid particles of cocoa powder, sugar and milk powder in a continuous fat phase. The production of chocolate consists of multiple steps among which tempering are one of the most important step. During this the temperature of the chocolate will be varied to get the right crystalline form of the fat. Chocolate pralines are a lot more complex product since they also contain a soft  filling which will interact with the chocolate shell. Migration can happen from the filling to the shell which can result in structural damages like cracking. Another effect can be fat bloom which is a grayish haze on the praline surface. This occurs due to the migration of the liquid fat through the shell to the surface and crystallizing. Cracking and fat bloom are two major issues that lead to reduced shelf life in chocolate  pralines. The main suggestions for crack formation are that cracks form due to moisture or  ethanol migration through the chocolate shell, or due to an unbalanced distribution of  moisture in the filling that causes some parts to shrink and other to expand. (SLETTENGREN 2010) Most of the fat inside chocolate must be cocoa butter. Cocoa butter consists of different triacylglycerols (triglycerides), each of which will solidify at a different temperature and at a different speed in correlation with time. To make it more complicated there are six different ways the crystals can pack together. If the fat is present is not right or if the chocolate has not been crystallized properly, then fat bloom occurs. All fats are made of mixtures of triglycerides i.e. they have three fatty acids attached to a glycerol backbone. In cocoa butter there are three main acids which account for over 95% of those present. Almost 35% is oleic acid (C18:0) and almost 26% is palmitic acid (C16:0). Since the cocoa butter has few main components that it melts rapidly over such a small range of temperature range i.e. between room and mouth temperatures. POSt molecules are palmitic acid (P) in position 1, oleic acid (O) in position 2 and stearic acid in position 3. If the stearic and oleic acids are inverted then this would become PStO, which is quite atypical even though the constituents are similar. The stearic and palmitic acids are saturated acids i.e. the hydrocarbon chain which makes up the fat does not have any double bonds. In unsaturated fats this chain has one or more double bonds, as is the case for oleic acid. About 80% of the cocoa butter has oleic acid as the middle acid. 1% to 2% of cocoa butter has saturated long chain trisaturatedtriglycerides (SSS) where the saturated fat is mainly palmitic or stearic and the melting point is high. From 5% to 20% on the other hand consists of two oleic acids and is mostly fluid at room temperature. When the above two have been combined then fat of the cocoa butter will be partially fluid at room temperature. If the temperature is raised fat will melt according to the proportions of the different types of fat present. The property of to crystallize every time differently is known as polymorphism. As the structure becomes denser and gets lowered in energy, it becomes more stable and harder to melt. Polymorphic forms are solid phases of the same chemical composition that differ among themselves in crystalline structure but yield identical liquid phases. Because of their shape the fat molecules fit together with other molecules like stacking chairs which can be done in two ways i.e. via double chain packing and triple chain packing. There are basically 3 polymorphs (ÃŽ ±,ÃŽ ²,ÃŽ ²Ã¢â‚¬â„¢) each with their own specific properties. The melting range and stability of the polymorphs are in the following range: ÃŽ ±Ã¢â‚¬â„¢. The least stable polymorph will crystallize first and transform to a stable polymorph as a function of time. Cocoa butter has six polymorphs. However the chocolate industry numbered them as I to VI. Forms V and VI are the most stable and are triple chain packing whereas the other forms are double. Form V is good for confectionary products as it is responsible for the hardness with a good snap, glossy appearance and the resistance to bloom. (SLETTENGREN 2010) Mixing different fats (Fat eutectics) It is important that after mixing two or more fats the final product should sets at a suitable rate and has the correct texture and melting properties in the mouth. An unstable structure can form when other fats have been mixed with cocoa butter. Even though the fats are triglycerides it will be like fitting another size of chairs within the stacks. Disruption would be less if only a less amount of other fat is present. The actual hardness can be near to the expected one. When cocoa butter is mixed with vegetable or other fat in equal proportions then the softening effect is largest. The original vegetable fat made by Unilever and many other that are now in the market are known as cocoa butter equivalents. These are like cocoa butters and can be put in any proportion without causing any major softening or hardening effect. Other fats can be used only if almost all the cocoa butter is replaced and these are known as cocoa butter replacers. The vegetable fat should crystallise in the same way as cocoa butter (i.e. using the chair analogy, have the same size and shape chair) so that it can be added to the cocoa butter without causing eutectic effect. Cocoa butter contains palmitic (P), stearic (S) and oleic (O) on a glycerol backbone, with the majority of the molecules being POP, POSt, and StOSt. From nuts or seeds of fruits generally two types of fractionation are used to obtain the easy melting and the hardest melting fraction. In dry fractionation the fat is kept at a more predefined temperature and then by pressing and filtering the liquid part is separated from solid. In solvent fractionation the fat is dissolved in acetone or hexane. After this the higher melting triglycerides are crystallized and filtered out. The StOSt and the increased amounts of POSt are hard to obtain. By altering the proportions of StOSt it is possible to make the chocolate so that it will not melt until the temperature is several degrees higher than the normal cocoa butter, but cannot put behind the feeling of stickiness in the mouth. (SLETTENGREN 2010) Legislation: In June 2000, the European parliament agreed to permit the use of vegetable fat other than cocoa butter in chocolate. This directive came into force on August 2003 and for the first time, harmonised chocolate legislation across all the member states of Europe. A number of restrictions were placed on use of vegetable fat by the EU in terms of where oils should be sourced from, and what processing methods have to apply. To maintain miscibility and compatibility with cocoa butter (as is required by the EU Directive) it is necessary to use vegetable fats which contain a similarly high levels of these triglycerides. This means that a) these triglycerides would often need to be concentrated by fractionating the permitted base oils and b) the resulting fats would be needed to blend together to get an optimum mix of the three triglycerides. Even though the CBEs show equivalence with the cocoa butter at all compositions but they have been restricted to a maximum level of 5% of the total compo sition in EU chocolate.(Geoff Talbot 2008) Development of Heat Resistant Chocolate using high melting fat Chocolate generally melts at 33.8 °C when solid cocoa butter transitions to liquid and the crystals of cocoa butter are in stable form V. The development of heat resistant chocolate would allow it to be enjoyed in tropical and humid climates. Three main methods have been developed to make heat resistant chocolates: enhancement of the microstructure of the materials, addition of a polymer and increasing the melting point of the fat phase. The approach that is used for the development of heat resistant chocolates for this thesis is to incorporate fats with higher melting points. (Stortz and Marangoni 2011) (Stortz and Marangoni 2011) One specific example of this was done by Jeyarani and Reddy (1999) and focused on using mahua (Mahua Latifolia) and kokum (Garcinia indica) fats to increase the melting point of cocoa butter blend. The kernels found in the fruits of mahua trees consist of semi-solid fat. Conversely, kokum kernels contain a hard, brittle fat with a melting point 39-43 C. The oils are fractionated and then blended. After that these fats were evaluated for their ability to increase the melting temperature of and replace the fat phase in chocolate products. Fractionation were used to separate the stearin fraction from kokum and mahua fats because it was reported that addition of fats rich in 2-oleodistearins to cocoa butter can increase the solid fat content (SFC) , increase the melting point and decrease the tempering time of chocolate. The meted successfully produced a fat phase that achieved higher SFCs at elevated temperature than conventional chocolate. However, once the temperature reached 37.5 C the SFC of most of the blended fats was less than 20% indicating that the heat resistance of the chocolate would be lost at temperatures higher than this. Another attempt was done to improve the heat resistance via replacement of some cocoa butter with kokum fat. Kokum fat was refined but not fractionated. It was blended with cocoa butter at different levels. The chocolate had good sensorial properties. However, the heat resistance of the chocolate was not as desired considering the melting temperature is only 34.8C with 5% inclusion of kokum fat. Finally , the chocolate formulas exceeded some countries’ legal limits for inclusion of NCVF.(Stortz and Marangoni 2011) Gel Filling: Hydrocolloids: Hydrocolloids are a heterogeneous group of long chain polymers (polysaccharides and proteins) which are characterised by their property of forming viscous dispersions and/or gels when dispersed in water. Presence of large number of hydroxyl (-OH) groups increases their affinity for binding water molecules which results in hydrophilic compounds. Further, a dispersion is produced which is intermediate between a true solution and a suspension, and the properties exhibited are that of a colloid. Considering these two properties, they are aptly termed as hydrophilic colloids or hydrocolloids. The important reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food system. This includes the two basic properties of food system namely, flow behaviour (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food system modify its sensory properties, and thus, hydrocolloids are used as important food additives to perform specific purposes. Hydrocolloids have a wide range of function. These include thickening, gelling, emulsifying, stabilisation, and controlling the crystal growth of ice and sugar through the basic properties for which hydrocolloids find extensive use as thickening and gelling. Hydrocolloids disperse in water to give a thickening or viscosity producing effect. This water thickening property is general for all hydrocolloids and is the primary reason for their overall use. Gel formation is the phenomenon that involves the association or cross linking of the polymer chains to form a three dimensional network that traps or immobilises the water within to form a rigid structure that is resistant to flow. In other words, it becomes visco-elastic showing both the characteristics of a liquid and a solid. The textural properties (e.g. elastic or brittle, long or spreadable, chewy or creamy) of a gel vary widely with the type of hydrocolloid used. The other sensory properties such as opacity, mouth feel and taste also depend on the hydrocolloid employed. (Saha and Bhattacharya 2010) Gels: Gels may be defined as a form of matter intermediate between solid and liquid and show mechanical rigidity. They consist of polymer molecules cross linked to form tangled and interconnected molecular network immersed in a liquid medium, which in food system is water. Food technologists use the word ‘gel’ for high moisture foods that are more or less retain their shape when released from their container. A gel is a visco elastic system with a storage modulus (G) larger than the loss modulus G†. Hydrocolloids form gels by physical association of their polymer chains through hydrogen bonding, hydrophobic association and cat ion mediated cross-linking and differ from synthetic polymer gels, which normally consisted of covalently cross-linked polymer chains. Hence hydrocolloid gels are often referred as â€Å"physical gel† The knowledge of the conditions required for gelling of particular hydrocolloid dispersion, the characteristics of the gel produced and the texture it confers are very important aspects to design a specific food formulation. The formation of gel involves the association of randomly dispersed polymer segments in dispersion in such a way so as to form a three-dimensional network that contains solvent in the interstices. The associated regions known as junction zones are formed by two or more polymer chains. The gelation process is mainly the formation of these junction zones. Hydrocolloid gelation can engage the hierarchy of structures, the most common of which is the aggregations of primary inter chain linkages into â€Å"junction zones†, which forms the basis for the three-dimensional network characteristics of a gel. The physical arrangement of these junction zones within the network can be affected by various parameters like temperature, presence of ions and inherent structure of hydrocolloid. For the gelation of hydrocolloids, the three main mechanisms proposed are ionotropic gelation, cold-set gelation and heat-set gelation. Ionotropic gelation occurs via cross-linking of hydrocolloid chain with ions, typically a cation mediated gelation process of negatively charged polysaccharides. Ionotropic gelation is carried out either by diffusion setting or internal gelation. In cold set gelation, hydrocolloid powders are dissolved in warm/boiling water to form a dispersion which on cooling results in enthalpically-stabilised inter-chain helix to form segments of individual chains leading to a three-dimensional network. Gelatine gel is formed by this mechanism. Gelatin: Gelatin is substantially pure protein food ingredient, obtained by the thermal denaturation of collagen, which are the structural mainstay and most common protein in the animal kingdom. Today gelatine is usually available in granular powder form. Ref: website Gelatin forms a thermo-reversible gels with water, and the gel melting temperature ( Various factors affect the gel formation by hydrocolloids which include concentration of the gelling agent, pH of the medium, molar mass/ degree of polymerisation, temperature, ionic composition and solvent quality. Rheological characteristics of gel involves characterizing a gel n the basis of various parameters like modulus of elasticity, yield stress, shear modulus, storage and loss modulus, complex viscosity , gel strength and compliance. These parameters are usually determined by conducting tests like compression test, dynamic oscillatory rheometry, creep and texture profile analysis, etc by employing instruments like universal texture measuring system, controlled shear rheometer. Addition of sucrose results in an increase of true rupture stress in all these gals. The gel sweetness is related with mechanical properties of gel like gel strength, rupture stress, rupture strain and particularly with the amount of deformation required to break the network and its resistance to deformation. Besides co-solutes like sucrose, concentration of hydrocolloid, shear rate and temperature are also important variables that influence the rheological status of hydrocolloid gels. The blending of different polysaccharides offers an alternative route to the development of new textures. The major interest lies in the development of synergistic mixtures with improved or induced gelation.(Saha and Bhattacharya 2010) References: . Afoakwa, E. (2010). chocolate science technology. Geoff Talbot, H. S. (2008). Cocoa butter equivalents and improvers Their use in chocolate and chocolate-coated confectionery. Focus on Chocolate vol 19 n 3(May/June 2008): 28,29. Saha, D. and S. Bhattacharya (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology-Mysore 47(6): 587-597. SLETTENGREN, K. S. (2010). Crack formation in chocolate pralines. Stortz, T. A. and A. G. Marangoni (2011). Heat resistant chocolate. Trends in Food Science Technology 22(5): 201-214.

Analysis Of RSA Algorithm Communications Essay

Analysis Of RSA Algorithm Communications Essay To protect and hide data from malicious attacker and irrelevant public is the fundamental necessity of a security system. So for this reason for hiding data many cryptographic primitives like symmetric and asymmetric cryptography, digital signatures, hash functions etc. The symmetric cryptography consists of same key for encrypting and also for decrypting the data. Where as asymmetric cryptography takes advantage of a pair of keys to encrypt and decrypt the message. These keys are public key and a private key. The key which is distributed to other and which is publicly known is known as a public key and the key which is kept secret is known as private key. These two keys are needed simultaneously both for encrypting and decrypting the data. Public key will encrypt the data where as private key is used to decrypt the data. Asymmetric cryptographic should satisfy following properties. They are: Key generation process must be computationally efficient. By using the public key of the receiver the sender must be able to process the cipher text for any given message. By using the private key the decryption of cipher text into plain text should be done by the receiver. It will be impossible to compute like encrypt or decrypt the data without either of the key. RSA was designed by Ronald Rivest, Adi Shamir, and Len Adleman. It is an asymmetric cryptographic technology. As in asymmetric cryptographic encryption the public key is known by everyone where as the private key is kept undisclosed. For decryption of data which is encrypted with the public key, private key must only be used. Integers between 0 to n-1 where n is the modulus are taken as cipher and plain text. This n is generally 1024 bits. But the suggested length of n is 2048 bits instead of 1024 bits because it is no longer secure. Algorithm of Key generation: The following steps describe how a set of keys are generated. Two different prime numbers are selected which are not equal. Say p and q. this numbers are of same bit length. Determine modulus n where n=p.q Process or calculate à Ã¢â‚¬  (pq) =(pà ¢Ã‹â€ Ã¢â‚¬â„¢1)(qà ¢Ã‹â€ Ã¢â‚¬â„¢1). Here à Ã¢â‚¬   is totient. Select an integer which is public exponent e, such that 1 Calculate d. This can be calculated by using modular arithmetic. This should satisfy de=1. Now this ed-1 should be evenly divided by (p-1)(q-1) . Here (n,e) is the public key which is used for encryption and (n,d) is a private key which is used for decryption. Encryption: The following steps describe the how encryption is done in RSA algorithm. It is illustrated with an example where in two imaginary characters are described Alice and Bob. As we know that public key is (n,e) this is transmitted by Alice to Bob by keeping her private key secret. A message say M is wished by Bob to send to Alice. Before sending the message M it is converted into an integer 0 Get the public key which is (n,e) Plain text integer is represented by m. Calculate cipher text as shown c=me Cipher text c is send to the receiver. Decryption: Now when Alice receives the message sent by Bob, she regains the original message m from cipher text c by utilizing her private key exponent d. this can be done by cd=m (mod n). Now she can recover M once she regains m by using Padding scheme. This is shown as cd = (me)d = med (mod n). Since , med = m1+kq(n) =m(mq(n))k =m (mod n) . By this we get the original message back. This can be shown in following steps. Private key (n,d) is used by receiver to calculate m=cd mod n. The plaintext m is extracted. Computational issues of RSA: Selection of the two prime numbers p q: In the very first step p is selected from a set of random number. After this it is ensured that p is odd by setting its highest and lowest bit. Finally p is made prime by applying a Miller Rabin algorithm. Choosing the value of e: By choosing a prime number for e, the mathematical equation can be satisfied. That is gcd(e,p-1) = q. Among these three numbers which are 3, 17 and 65537 e is chosen for fast modular exponentiation. Calculating the value d: It is determined by Extended Euclidean Algorithm which is equivalent to d = e-1 (mod q(n)). Modular exponentiation algorithm: This step of RSA is calculated by following mathematical equation: AB mod n = ( Security of RSA: RSA cryptosystems security system is not so perfect. Many attacks are present like Brute Force attack, Timing Attack, chosen Ciphertext attack and Mathematical attack are some prominent attack. Brute Force Attack: In this attack the attacker finds all possible way of combinations to break the private key. If the length of the key is long then it will be difficult for Brute force attackers to break the key as the possible combinations will exponentially increases rather then linearly. RSA uses a short secret key to avoid the long computations for encrypting and decrypting the data. If the key is long the process will become little slow because of these computations. Since RSA uses a short secret key Bute Force attack can easily break the key and hence make the system insecure. Mathematical Attacks: Since RSA algorithm is mathematical, the most prominent attack against RSA is Mathematical Attack. In the following way an attacker can attack the mathematical properties of RSA algorithm. * By finding out the values of p and q which are prime factors of modulus n, the à Ã¢â‚¬  (n)= (p-1)(q-1) can be found out. By finding out this it will be easy to find d = e-1(mod à Ã¢â‚¬   (n)). d = e-1(mod à Ã¢â‚¬   (n)). Can be directly calculated by determining the value of totient à Ã¢â‚¬  (n) without figuring the values of p and q. d can be figured out directly without first calculating the à Ã¢â‚¬  (n). This attack can be circumvented by using long length of key. By doing this it would be difficult to find out prime factors. That is the reason why it was recommended to use size of modulus as 2048 bits. Timing Attack: one of the side channel attack is timing attack in which attackers calculate the time variation for implementation. Attackers can easily determine d by calculating the time variations that take place for computation of Cd (mod n) for a given cipher text C. Many countermeasures are developed against such timing attacks. Following explains the way which this attack can be counteracted: If the time for all computations is made constant this attack can be counteracted but the problem in doing this is it can degrade the computational efficiency. By artificially showing noise to the attacker which can be produced by including a random delay to the exponentiation algorithm. This noise is virtual but appears real to the attacker. If we multiply a random number to the cipher text it will prevent the attacker from bit by bit scrutiny. Chosen Ciphertext Attack: RSA is susceptible to chosen cipher text attack due to mathematical property me1me2 = (m1m2)e (mod n) product of two plain text which is resultant of product of two cipher text. For example c = me (mod n) which is cipher text is decrypted in following steps: Calculate x = (c x 2e) mod n. Receive y = xd (mod n) by submitting x as a chosen cipher text. Multiplicative property is then applied which is: x = (c mod n) x (2c mod n) = (mc mod n ) x (2c mod n) = (2m)c mod n. By this attacker can calculate m by using y = (2m). By padding the plain text at the implementation level this restraint can be easily solved. Several versions of RSA cryptography standard are been implemented. PKCS Public Key Cryptography standards are latest version. The previous version was proven to be porn to Adaptive Chosen Ciphertext attack (CCA2). This adaptive chosen cipher text can be prevented by latest version which is Optimal Asymmetric Encryption Padding (OAEP). Bellare and Rogway introduced this OAEP. To process the plain text before encryption the OAEP uses a pair of casual oracles G and H which is Feistel network. Following two goals are satisfied by OAEP. OAEP PADDING PROCEDURE Due to addition of random numbers the probabilistic scheme are being replaced instead of the deterministic encryption scheme. If the attacker is unable to invert the trapdoor one way permutation then the partial decryption of the cipher text is prevented.

The Ulu Burun Shipwreck: Underwater Archaeology at its Finest Essay

Archaeology is a continuously evolving field where there is a constant stream of new branches and excavation methods. Due to the influx of new technologies and innovations in recent decades, archaeologists have been able to excavate previously inaccessible areas. For example, new diving equipment and tools such as proton magnetometers, side-scan sonar, sub-bottom profiler, and miniature submarines have allowed archaeologists to dive into the deep depths of the ocean. As a result, the branch of underwater archaeology was created to search for shipwrecks and other artifacts on the ocean floor. Underwater archaeology’s role has increased in recent years as it allows archaeologists to more accurately interpret the past by supplementing information gained through traditional land excavations. A prime example of the possible contributions of underwater archaeology is the Ulu Burun shipwreck. The Ulu Burun shipwreck is the remains of a Late Bronze Age (~1600 – 1050 BCE) trading vessel dated to about 1300 BCE. The shipwreck was discovered in 1982 off the coast of Ulu Burun, near the modern city of Kas, Turkey. This fifty-foot long vessel was resting at the bottom of the Mediterranean Sea at a depth of approximately 150 feet. Eleven sets of excavations were conducted from 1984 to 1994 in order to deliver the artifacts to the surface for analysis. From this wreck site, archaeologists now have a more detailed and precise understanding about the trade and distribution of commodities in the Late Bronze Age. With very little textual information available from this time period, archaeologists knew very little about the items that were traded, cultures that traded with each other, and the trade routes. The Ulu Burun shipwrecks acts as a time... ...e Late Bronze Age are presented in underwater archaeology. As a result, there should be a greater push for archaeologists to explore more of the ocean in order to learn about the past. Works Cited Bass, George F. "A Bronze Age Shipwreck at Ulu Burun (Kaş): 1984 Campaign." JSTOR. American Journal of Archaeology. Web. 20 May 2012. . Bass, George F. "Oldest Shipwreck Reveals the Splendors of the Bronze Age." National Geographic 1987. Print. Bowens, Amanda. Underwater Archaeology: The NAS Guide to Principles and Practice. Malden, MA: Blackwell Pub., 2009. Print. Gates, Charles. Ancient Cities: The Archaeology of Urban Life in the Ancient Near East and Egypt, Greece, and Rome. London: Routledge, 2003. Print. Renfrew, Colin, and Paul Bahn. Archaeology: Theory Methods and Practice. London: Thames & Hudson, 1996. Print.

Desktop Computer vs. Laptop Computers :: Compare Contrast Technology Essays Papers

Desktop Computer vs. Laptop Computers The invention of computers has made a huge change in human civilization and society, by changing the way people think. Computers replaced jobs and tedious repetitive thoughts that were done by human originally. People became more and more reliant on computers, and thus, computers became essential to our lives. Computers can manufacture products quickly, and eliminate possible human errors. As technology progresses, new ideas have been brought into computer to make them perform more efficiently. Also, scientists and engineers tend to make things â€Å"smaller†, so we can enjoy the benefits from electronic devices anywhere and anytime. Therefore, size and efficiency are two main points for consumers. Desktop computer and laptop computer are representatives for each of these concepts. Although desktops and laptops come from the same origin, they are different in many ways. The history of computers is an amazing story filled with interesting statistics. â€Å"The first computer was invented by a man named Konrad Zuse. He was a German construction engineer, and he used the machine mainly for mathematic calculations and repetition† (Bellis, Inventors of Modern Computer). The invention shocked the world; it inspired people to start the development of computers. Soon after, â€Å"In 1946, John Mauchly and J Presper Eckert developed the fastest computer at that time, the ENIAC I. It was built under the assistance of the US army, and it was used on military researches. The ENIAC I contained 17468 vacuum tubes, along with 70000 resistors, 10000 capacitors, 1500 relays, 6000 manual switches and 5 million soldered joints. It covered 1800 square feet of floor space, weighed 3 tons, consumed 160 kilowatts of electrical power.†(Bellis, Inventors of Modern Computer) These statistics are amazing, but even more amazing is the development of computers. Now in 2005, in this short 68-year period, computer technology has changed its entire look; now, we use computer chips instead of vacuum tubes and circuit board instead of wires. The changes in size and speed are probably the biggest. When we look at computers today, it is very hard to imagine computers 60 years ago were such big, heavy monsters. Desktop computers were commonly used since the late 90’s. The increasing number of applications on desktop computers allowed us to do all kinds of different activities like games, music, video, document editing and so on. In comparison with laptop computers, desktop computers have more stable performance, greater capacities, and throughout history, they have proven themselves more reliable to handle every job they have been assigned.

Abner and Sarty Snopes in Barn Burning :: Barn Burning Essays

Abner and Sarty Snopes The nature of the relationship between father and son in William Faulkner's Barn Burning is displayed in the first paragraph of the story. In general a father-son relationship would be built on genuine respect, love, loyalty, and admiration. These building blocks were absent in Abner and Sarty Snopes relationship. Sarty's loyalty to his father appeared to come from a long time fear of the consequences of not obeying his father's commands. The "nigger" that could place the blame on Abner was not to be found. Was Faulkner inferring by this statement that the individual had been killed? If Abner had so little moral value to destroy a man's property, surely to protect himself from persecution he could destroy a man's life. Sarty knew he "smelled cheese, and more." He smelled the "fierce pull of blood." His father's blood, the blood of the family name, Snopes. Sarty knew he was also the son of the "barn burner." A name he heard hissing as they passed by boys in town. Sarty fought to defend his father and when hurt, he seemed to need the blood to remain for a while as a reminder of why he stayed with the man. Sarty viewed his father at times as "bloodless" and cut from "tin." Sarty could usually convince himself why his father was this way. The fact that he had to be a horse trader for four years hiding from the blue and the gray armies to exist by stealing or "capturing" as he called it, horses. Was Sarty to become a man like his father? It seems to be the fear that Sarty may have worried about many times. Young boys usually acquire the desire at sometime in their life to simulate their fathers'actions, perspectives on life and mannerisms. Fathers are examples to how they would like their sons to be. Abner probably thought it was the only way to be. Abner's past was not Sarty's, his future was not to be Sarty's either. For their views on life and the people in it were quite different. Abner Snopes looked at the mansion of Major de Spain as a symbol of inequality. A fact that he had too much and Abner had so little . Sarty looked at the vast mansion as a picturesque scene of "the grove of oaks and cedars and flowering trees and shrubs" almost as if it was a rerun of something he had was coming to him.

Worldview: ten Commandments and God

Yvette Gross 11/9/2012 Apol 104-D11LUO As per the definition found in the dictionary to define â€Å"Worldview,† it is as follows. The overall perspective from which one see's and interprets the world. A collection of beliefs about life and the universe held by individual or a group. This represents the theory which I use to understand, perceive this world. It helps me to function according to the â€Å"norm. † Therefore, I fit nicely in with the status quo and not ruffle any feathers. Or so they believe. PART 2 – The Biblical/ Christian worldview of Origin, Identity, Purpose, Morality, and Destiny. 1. The question of origin-â€Å"Where do we come from? How did we come into existence? † Christian believes that God created earth, the heavens and everything in it out of his own will. Christian believe that mankind was created by the one and only sovereign God (Genesis 1:27). The bible states that the process in which God created Adam and Eve (Genesis 2:7-8, 23). Adam was created from the dust off the ground and Eve from Adam. â€Å"God who made the world and all things in it, since he is lord of heaven and earth† (Acts 17:24-25). Therefore, we all are created by God. 2. The question of Identity-â€Å"Who am I†? â€Å"What does it mean to be a human? † â€Å"Are humans more important than animals? Christian’s worldview teaches that God created man (Genesis1:27). We were created in God’s own image. We were given responsibility over the earth and rulers over animals (Genesis 1:26-28). Since we were created in God’s image, we are separate from animals and are given the right over animals (Genesis 1:28). We were known to God before our births. 3. The question of meaning/ Purpose- â€Å"Why do I exist? † The original purpose of the first man’s creation was when Adam rebelled against God. Men and women discovered themselves to exist in order to know God, to do his will, to glorify him, and to enjoy him forever (1 Corinthians 13:12). Why do I exist? † We are here because God created men and women to inhabit it (Genesis 1:26-28; 2:7). Also, our purpose is to know Christ, to allow him access to our lives, and to develop a personal relationship with him (John 17:3). We are to love other Christian believers. 4. The question of Morality- â€Å"What is meant by right and wrong? † and â€Å"How should I live? † The basis in which we differentiate between right and wrong is our knowledge of God’s law. This knowledge comes from two sources revelation and conscience. The bible says that God wrote his law on our hearts (Romatns 2:15). This is conscience.God gave a commandment to Adam and Eve in the garden. He gave ten commandments down to two essential commandments- love God and love your neighbor (Exodus 20). All of these represent God’s revelation of his law. 5. The question of Destiny- â€Å"Is there life after death† â€Å"What wi ll happen to me when I die? † Christians believe in two eternal states for all human beings: Heaven or Hell. Heaven and Hell are both eternally places where people exit in the presence and blessing of God in Heaven (Revelation 21) or in a state of separation from God, being punished in Hell( Revelation 20 11-15) (weirder and Gutierrez pg65).A new heaven and a new earth will come. But the day of the lord will come as a thief in the night , in which the heavens will pass away with a great noise, and the elements will melt with fervent heat; both the earth and the works that are in it will be burned up (Peter 2 3:10). Our salvation is a gift to any of us who wants to receive it. Part 3- How might/ should biblical worldview influence the way? A major worldview of mine is to do unto others as you would like done unto you. This is an important factor which I am cognitive of most days. Therefore, when addressing others it is important that I choose my words wisely.There are times it may be difficult and I need to be on a â€Å"time out,† however, this too shall pass. All humans are to be treated with respect, dignity without regard to their religious convictions, race or creed, and their social status. In the political/voting arena, my choice for any particular candidate is, â€Å"does he/she represent â€Å"me? † Do they represent my views? Will their worldview blend or shatter mine? Shall my family, friends and loved ones be represented as well? Furthermore, shall this candidate’s worldviews affect my life in a positive or negative manner?If any of these questions are received as â€Å"Nay,† then my support is withdrawn. An aunt of mine warns me to turn off the water faucets. It is a bad habit of mine to let the water flow freely as I do other things in the kitchen or house. She further warns that this is wasting water and goes on to explain â€Å"drought. † to me. Her warnings have awakened a new concern for the environmen t my children and I live in. No longer does the water flow freely. I am becoming aware of my â€Å"carbon footprint† being left on this earth. Therefore, lights are turned off, no littering or polluting our waters.The aerosol can has become an enemy within my household for it is weakening our ozone layers. A future career will be established in the same vein as my choice of political candidates. How will it affect my livelihood? Is there a pension attached. How will my medical needs be met? Will they respect my choice of religions and give me the religious holidays off? The main objective here is, â€Å"Do not ruffle my feathers. † Meaning, do not step on how I view the world. Do not insist I adopt your belief system that does not agree with mine. However, I shall respect your worldview.