International Journal of Research in Engineering and Innovation最新文献

Recent advances in friction stir welding and processing of light metal alloys 轻金属合金搅拌摩擦焊接及加工的最新进展

International Journal of Research in Engineering and Innovation Pub Date : 2023-01-01 DOI: 10.36037/ijrei.2023.7103

Mohd Sajid

引用次数: 0

Effect of Oral Dosage from Spirulina platensis and Silver Nanoparticles on some Blood parameters on Male Rat’s Diabetics induced with alloxan 口服螺旋藻和纳米银对四氧嘧啶诱导的糖尿病大鼠血液指标的影响

International Journal of Research in Engineering and Innovation Pub Date : 2023-01-01 DOI: 10.36037/ijrei.2023.7403

Saad D. Oleiwi

引用次数: 0

Comparative of chemical methods for determination ciprofloxacin hydrochloride- A Review 盐酸环丙沙星化学测定方法的比较研究

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2019.3605

A. M. Abass, H. Salman, H. T. Sadeq, A. Rashad, Jamal M. Rzaij, Ahmed Ahmed

引用次数: 1

Comparison of the physical, chemical, rheological and baking properties of wheat bread and wheat fortified with oats and almond bread 小麦面包与燕麦杏仁强化小麦面包的物理、化学、流变学和烘焙特性的比较

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2022.6501

Marwa Ibrahim Abid Al-Janabi

{"title":"Comparison of the physical, chemical, rheological and baking properties of wheat bread and wheat fortified with oats and almond bread","authors":"Marwa Ibrahim Abid Al-Janabi","doi":"10.36037/ijrei.2022.6501","DOIUrl":"https://doi.org/10.36037/ijrei.2022.6501","url":null,"abstract":"The study was conducted in the laboratories of the Faculty of Agriculture, Department of Food Sciences, for the period from 1/5/2021 to 1/6/2021 It included the production of wheat bread and wheat bread fortified with oats and almond bread in order to compare the physical, chemical, rheological and baking properties of bread produced from wheat and from wheat fortified with different percentages of oats and almond bread Different samples were taken from bread fortified by 100 percent, wheat bread fortified with oats by 10 percent, wheat bread fortified with oats by 15 percent, and wheat bread fortified with oats by 20 percent, oat flour in addition to almond bread. The results of the physical characteristics showed a high percentage of moisture in almond bread and a decrease in wheat bread. The results also showed a high percentage of protein in wheat bread and a decrease in wheat bread, and the percentage of fat in almond bread increased compared to the rest of the samples, and the highest value of carbohydrates was in wheat bread and less in almond bread. As for the results of the rheological characteristics of the flour, the farinograph results showed that the highest absorption rate was in the almond sample 68.6 and the lowest in the wheat sample 60.6, while the longest period was for the time required for ripening in almond bread 17.2 and the lowest in wheat flour 4.8 and recorded the highest stability period in the almond sample was 11.3 and the lowest was in wheat 5.0, as for the sensory evaluation. The results showed the superiority of wheat bread in most of the traits. As for the smell and taste, the preference was for almond bread.","PeriodicalId":337324,"journal":{"name":"International Journal of Research in Engineering and Innovation","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115348954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of research on amazon AWS cloud computing seller data security 亚马逊AWS云计算卖家数据安全分析研究

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2020.4302

Muhammad Talha, M. Sohail, Hajar Hajji

{"title":"Analysis of research on amazon AWS cloud computing seller data security","authors":"Muhammad Talha, M. Sohail, Hajar Hajji","doi":"10.36037/ijrei.2020.4302","DOIUrl":"https://doi.org/10.36037/ijrei.2020.4302","url":null,"abstract":"There is a lot of intersection between cloud computing and big data. The companies that mainly do cloud in the industry, such as Google and Amazon, have a lot of big data. Data experts emphasize that big data applications must run on cloud facilities. This is the relationship between the two-big data cannot be separated from the cloud. At the same time, the underlying principles supporting big data and cloud computing are the same, namely scale, automation, resource allocation, and self-healing. These are the underlying technical principles [1]. With the surge in the amount of information on the Internet, a user's single data set has reached terabytes, and some customers have even reached the Pera level (1000 Tera). The existing storage system structure is used to process data with a smaller amount of data, and it can only process data from a single data source, facing the pressure of big data. The ability to handle significant levels of data and multiple data sources is fragile. The challenge of big data is not only storage and protection. The strength of data analysis capabilities will become the critical point of this era: we have solved the problem of data storage and security. All it takes is time, but the issue of mass data analysis. We are not ready for big data [1].","PeriodicalId":337324,"journal":{"name":"International Journal of Research in Engineering and Innovation","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123030548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16

A non-LTE plasma nuclear physics, kinetics and line shape set 一个非lte等离子体核物理，动力学和线形集

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2019.3604

Hind K. Abbas

引用次数: 0

Review of cutting fluid properties and their fitness criteria for modern machining process 现代机械加工中切削液特性及其适应标准的综述

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2019.3602

Mushid, V. Mittal, Musheer Ahmed, Anil Kumar

引用次数: 0

Implementation of a pulse generator and pulse width modulation to a three-level diode-clamp inverter as a case study 实现脉冲发生器和脉宽调制到一个三电平二极管钳位逆变器作为一个案例研究

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2021.5603

O. Anssari, Adiy Aljaberi, Maghrib Abidalreda Maky Alrammahi, Zahraa Raheem Mahdi Alzuabidi

引用次数: 0

A study on remote sensing data integrating multi spectral and their implementation in image analysis: a case study on metro train project of Meerut city 多光谱遥感数据集成及其在图像分析中的应用研究——以密鲁特市地铁工程为例

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2022.6107

Antima, S. Rana

引用次数: 0

Determination of trimethoprim by various analytical techniques- A- review 各种分析技术测定甲氧苄氨嘧啶的方法综述

International Journal of Research in Engineering and Innovation Pub Date : 1900-01-01 DOI: 10.36037/ijrei.2020.4101

A. M. Abass, Sahar S. M. Alabdullah, H. Salman

引用次数: 0