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Key technique research on desktop virtualization in cloud environment

International Journal of Modeling, Simulation, and Scientific Computing 2017年第2期8卷 232-240页

作者： Zhuohui Shen Liqin Guo Baocun Hou Hongyan Quan ShuangShuang Zhou College of Computer Science and Software Engineering East China Normal University P.R.China State Key Laboratory of Intelligent Manufacturing System Technology Beijing Institute of Electronic System Engineering P.R.China Beijing Aerospace Smart Manufacturing Technology Development Co.Ltd P.R.China

Desktop Virtualization is an essential problem in cloud manufacturing to make full use of shared resources so as to meet the practical application *** this paper,an efficient virtualization solution for desktop transferring is presented for sharing *** strategy is not limited to transfer desktops between virtual machines(VMs),transmission between virtual and physical machines is also achieved.A three-layer systemic structure based on web environment is proposed in the *** employ the application program library Libvirt and kernel-based virtual machine(KVM)technique to manage VMs with dynamic customization scheme,which gains better virtualization per***,we present two different schemes for desktop graphics *** is based on the transport protocol virtual network computing(VNC),and the other adopts the simple protocol for independent computing environment(spice.,which both achieve more satisfactory *** validity of our scheme is demonstrated on some experimental results and systemic qualitative evaluation is also provided.

关键词： Virtualization KVM VNC VM spice.

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Aroma Properties of Selected Local spice. of Akwa Ibom State of Nigeria

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Journal of Agricultural Science and Technology(B) 2011年第7期1卷 989-997页

作者： E. U .U. Ituen A. F. Alonge Department of Agricultural and Food Engineering University of Uyo Uyo 52003 Nigeria

Some famous local spice. were selected to determine their potentials in terms of their aroma and utilization. They included Tea Bush （Ocimum basilicum）, Guinea Black Pepper （Piper guineense）, African Pepper （Xylopia aethiopica）, Alden Tree （Tetrapleura tetraptera） and the African Meg Nut or Onion Tree （Blighia unijugata）. Essential oils were extracted from the samples and used for aroma absorption test in a uv-visible spectrometer V2.03. The intensity of aroma was indicated at some peak values of absorption at particular wavelengths. The compounds responsible for the aroma at this peak values were identified by matching their wavelengths with those of known compounds at similar wavelengths of absorption. Thus, a compound such as Quinoline that has hot strong aroma and little bleaching effect was proved to be present in Guinea black pepper ;at the wavelength of 313.0 nm. Benzene with hot strong aroma and flammable effect was also indicated in this spice.at the wavelength of 253.0 rim. Proximate analysis carried out showed that these spice. have high nutritive values. Some of them such as Guinea black pepper, African Nutmeg and Ethiopian （African） pepper had high ether extract of 20.01, 25.97 and 31.25 respectively, and could be regarded as oil seeds, they contain much of essential oils.

关键词： Absorption wavelength aroma properties proximate analysis spice.

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