Multi-Purpose Dataset of Webpages and Its Content Blocks: Design and Structure Validation

The need for automated data extraction is continuously growing due to the constant addition of information to the worldwide web. Researchers are developing new data extraction methods to achieve increased performance compared to existing methods. Comparing algorithms to evaluate their performance is vital when developing new solutions. Different algorithms require different datasets to test their performance due to the various data extraction approaches. Currently, most datasets tend to focus on a specific data extraction approach. Thus, they generally lack the data that may be useful for other extraction methods. That leads to difficulties when comparing the performance of algorithms that are vastly different in their approach. We propose a dataset of web page content blocks that includes various data points to counter this. We also validate its design and structure by performing block labeling experiments. Web developers of varying experience levels labeled multiple websites presented to them. Their labeling results were stored in the newly proposed dataset structure. The experiment proved the need for proposed data points and validated dataset structure suitability for multi-purpose dataset design.

Exploiting Weak Diffusion of Gimli: Improved Distinguishers and Preimage Attacks

The Gimli permutation proposed in CHES 2017 was designed for cross-platform performance. One main strategy to achieve such a goal is to utilize a sparse linear layer (Small-Swap and Big-Swap), which occurs every two rounds. In addition, the round constant addition occurs every four rounds and only one 32-bit word is affected by it. The above two facts have been recently exploited to construct a distinguisher for the full Gimli permutation with time complexity 264. By utilizing a new property of the SP-box, we demonstrate that the time complexity of the full-round distinguisher can be further reduced to 252 while a significant bias still remains. Moreover, for the 18-round Gimli permutation, we could construct a distinguisher even with only 2 queries. Apart from the permutation itself, the weak diffusion can also be utilized to accelerate the preimage attacks on reduced Gimli-Hash and Gimli-XOF-128 with a divide-and-conquer method. As a consequence, the preimage attacks on reduced Gimli-Hash and Gimli-XOF-128 can reach up to 5 rounds and 9 rounds, respectively. Since Gimli is included in the second round candidates in NIST’s Lightweight Cryptography Standardization process, we expect that our analysis can further advance the understanding of Gimli. To the best of our knowledge, the distinguishing attacks and preimage attacks are the best so far.

Enhanced Arsenic (III and V) Removal in Anoxic Environments by Hierarchically Structured Citrate/FeCO3 Nanocomposites

Novel citrate/FeCO3 nanocomposites (CF-NCs) were synthesized for effective arsenic (III and V) sorption with constant addition of Fe2+ into HCO3− solution in the presence of citrate. This paper is the first report on the formation of CF-NCs, and in this study we investigate the mechanisms of arsenic uptake by the sorbent under anoxic conditions through various solid- and liquid-phase spectroscopic methods, including X-ray absorption spectroscopy. In CF-NCs, citrate was found to be incorporated into the structure of siderite (up to 17.94%) through (Fe2+citrate)− complexes. The crystal morphology of rhombohedral siderite was changed into hierarchically nanostructured spherical aggregates composed of several sheet-like crystals, which improved the surface reactivity in the presence of sufficient citrate. Compared to pure siderite (15.2%), enhanced removal of As(III) in the range of 19.3% to 88.2% was observed, depending on the amount of incorporated citrate. The maximum sorption capacities of CF-NCs for As(III) and As(V) were 188.97 and 290.22 mg/g, respectively, which are much higher than those of previously reported siderite-based adsorbents. It was found that arsenic (III and V) sorption on CF-NCs occurred via bidentate corner-sharing surface complexation, predominantly without changes in the arsenic oxidation states. These results suggest that arsenic (III and V) can be attenuated by siderite in anoxic environments, and this attenuation can be even more effective when siderite is modified by incorporation of organic compounds such as citrate.

Application of business model innovation for new enterprises

Purpose The purpose of this paper is to study the details of new age digital business using a freemium business model. Design/methodology/approach Study of the various prospects of various digital business firms like revenues, customer base, share price, ranks. Uses of freemium business model to hold on to existing customers and attract new customers. Findings Innovative service or product offerings and growth strategy is the base of this business model. So businesses must assess innovation strategy before deciding whether to opt the freemium business model or not. Retaining the existing user and constant addition of new users are the founding stone of the freemium business model. So, the value offerings have to be well perceived by the customer so that switching costs will be increased for them and the customer will remain loyal. Originality/value Analyzing consumer behavior with recent analytical tools and techniques such as web analytics, bigdata analytics are required in order to get deeper market knowledge. It is crucial to get the knowledge of recent trends of markets, the perception of customer and customer’s journey mapping in order to run a business with freemium model.

Preparation of Ferrotitanium Using Ilmenite with Different Reduction Degrees

The effect of ilmenite with different reduction degrees on the production of ferrotitanium, using a self-propagation high-temperature synthesis method with aluminum as the reducing agent, was investigated. Increasing the degree of reduction not only contributed to lower consumption of aluminum, but also lowered the oxygen content and improved the grades of titanium and iron in the ferrotitanium. The aluminum content of the ferrotitanium increased with an increase in the extent of reduction of ilmenite, so the Al2O3 content formed in the slag decreased with the constant addition of CaO and CaF2 to the Al powder. This decreased relatively the content of high-melting-point CaAl12O19 and increased the contents of low-melting-point CaAl2O4 and CaF2 in the slag, thereby promoting the separation of ferrotitanium and slag. Improving the reduction degree of ilmenite is beneficial to the preparation of ferrotitanium.

Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot. The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

SymSum: Symmetric-Sum Distinguishers Against Round Reduced SHA3

In this work we show the existence of special sets of inputs for which the sum of the images under SHA3 exhibits a symmetric property. We develop an analytical framework which accounts for the existence of these sets. The framework constitutes identification of a generic property of iterated SPN based functions pertaining to the round-constant addition and combining it with the notion of m−fold vectorial derivatives for differentiation over specially selected subspaces. Based on this we propose a new distinguisher called SymSum for the SHA3 family which penetrates up to 9 rounds and outperforms the ZeroSum distinguisher by a factor of four. Interestingly, the current work is the first analysis of SHA3/Keccak that relies on round-constants but is independent of their Hamming-weights.

Morphology and Crystallization Behavior of Toughened Poly(trimethylene terephthalate) Blends with Maleated Styrene-Butylene-Co-Ethylene-Styrene Copolymers

The blends of poly(trimethylene terephthalate) (PTT) with maleated styrene-butylene-co-ethylene-styrene copolymer (SEBS-g-MA) were prepared by melt blending. Their morphologies and crystallization behavior were investigated. Morphology observation shows the well-dispersed phase of SEBS-g-MA in PTT matrix and the partical size of SEBS-g-MA increased as the content of SEBS-g-MA increasing. Differential scanning colorimetry(DSC) experiments showed that the melting point of pure PTT and their blends was almost constant. Addition of 5-30wt% SEBS-g-MA in blends increased crystallization points of PTT phase and the crystallinity of the blends were higher than that of PTT.