Search for Boosted Dark Matter in COSINE-100.

We search for energetic electron recoil signals induced by boosted dark matter (BDM) from the galactic center using the COSINE-100 array of NaI(Tl) crystal detectors at the Yangyang Underground Laboratory. The signal would be an excess of events with energies above 4 MeV over the well-understood background. Because no excess of events are observed in a 97.7 kg·yr exposure, we set limits on BDM interactions under a variety of hypotheses. Notably, we explored the dark photon parameter space, leading to competitive limits compared to direct dark photon search experiments, particularly for dark photon masses below 4 MeV and considering the invisible decay mode. Furthermore, by comparing our results with a previous BDM search conducted by the Super-Kamionkande experiment, we found that the COSINE-100 detector has advantages in searching for low-mass dark matter. This analysis demonstrates the potential of the COSINE-100 detector to search for MeV electron recoil signals produced by the dark sector particle interactions.

Fuzzy Decision-Based Efficient Task Offloading Management Scheme in Multi-Tier MEC-Enabled Networks.

Multi-access edge computing (MEC) is a new leading technology for meeting the demands of key performance indicators (KPIs) in 5G networks. However, in a rapidly changing dynamic environment, it is hard to find the optimal target server for processing offloaded tasks because we do not know the end users' demands in advance. Therefore, quality of service (QoS) deteriorates because of increasing task failures and long execution latency from congestion. To reduce latency and avoid task failures from resource-constrained edge servers, vertical offloading between mobile devices with local-edge collaboration or with local edge-remote cloud collaboration have been proposed in previous studies. However, they ignored the nearby edge server in the same tier that has excess computing resources. Therefore, this paper introduces a fuzzy decision-based cloud-MEC collaborative task offloading management system called FTOM, which takes advantage of powerful remote cloud-computing capabilities and utilizes neighboring edge servers. The main objective of the FTOM scheme is to select the optimal target node for task offloading based on server capacity, latency sensitivity, and the network's condition. Our proposed scheme can make dynamic decisions where local or nearby MEC servers are preferred for offloading delay-sensitive tasks, and delay-tolerant high resource-demand tasks are offloaded to a remote cloud server. Simulation results affirm that our proposed FTOM scheme significantly improves the rate of successfully executing offloaded tasks by approximately 68.5%, and reduces task completion time by 66.6%, when compared with a local edge offloading (LEO) scheme. The improved and reduced rates are 32.4% and 61.5%, respectively, when compared with a two-tier edge orchestration-based offloading (TTEO) scheme. They are 8.9% and 47.9%, respectively, when compared with a fuzzy orchestration-based load balancing (FOLB) scheme, approximately 3.2% and 49.8%, respectively, when compared with a fuzzy workload orchestration-based task offloading (WOTO) scheme, and approximately 38.6%% and 55%, respectively, when compared with a fuzzy edge-orchestration based collaborative task offloading (FCTO) scheme.

Comparison of chromatographic methods for the analysis of glycerol esters.

Column, thin-layer and gel chromatography have been compared as methods for the analysis of glycerol esters. It was found that gel chromatography gave much easier and faster analyses of monoglyceride emulsifiers, while at the same time providing a satisfactory distribution of fractions and giving an accuracy of determination corresponding to that of the standard method for their analysis.

Changes of sensory value by interaction of alkanals with amino acids and proteins.

Alkanals as carriers of rancid flavour of fat-containing foods were stored in mixtures with nonlipidic substances. The intensity of odour due to alkanals decreased with increasing time of storage, the changes being more pronounced in case of casein than in that of cellulose. Results of sensory tests did not depend on the molecular mass of aldehyde. The water content affected the sensory evaluation only slightly. The formation of aldolization products or polymers and of gluey flavour compounds modified the character of flavour and confused less experienced judges. Both the binding of alkanals and the aldolization reactions were enhanced by presence of primary amino groups.

[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins]. / Bildung von Fischaroma durch Reaktion autoxydierter Lipide mit Aminosäuren und Proteinen

The rancid fish-oil flavour of autoxidized tetraene, pentaene and hexaene fatty acid esters disappears during storage or heating with free amino acids or proteins. Simultaneously, a flavour of raw, roasted or fried fish develops. The development of this fish flavour is of particular intensity in mixtures containing lysine or some other amino acids. Blocking of the free amino groups in casein or albumin inhibits the development of a fish flavour in mixtures with oxidized lipids. If the mixtures are added with lysine, the fish flavour reappears. The development of a fish flavour is associated with browning reactions.