Importance of Internet in the Learning and Teaching Process of Education in the Rural and Urban Areas
The present research work IMPORTANCE OF INTERNET IN THE LEARNING AND TEACHING PROCESS OF EDUCATION IN THE RURAL AND URBAN AREAS was conducted in Nagarjuna Degree College, Neelagiri Degree & PG College and Kakatiya Degree & PG College in Nalgonda Telangana state during the month January 2017 by survey method. In this survey the teachers and the students were participated. The survey was involved with a well-designed questionnaire. The participants were made into four groups and every group had their own way of a questionnaire. All the participants were given each copy of the questionnaire and they had given their opinions, experiences, and suggestions as per the questions. The results revealed that maximum students and teachers from both rural and urban area said that the internet is important in their learning and teaching process. And maximum number students and teachers from both rural and urban area are suggesting the internet as an important tool in their learning and teaching process. And 76.51 % of students said that internet is an important tool in a learning process, among them 45.55 % are from rural area and 30.96% are from the urban area. And 81.63 % of teachers said that internet is an important tool in the teaching process, among them 57.14 % are from urban area 24.48 % are from the rural area. As the maximum number of students and teachers said that the internet is an important tool in the teaching and the learning process of education, the internet recommended as an important tool in the teaching and the learning process of education.
Published by: Lodangi Shashidhar Yadav
Author: Lodangi Shashidhar Yadav
Paper ID: V3I6-1344
Paper Status: published
Published: December 13, 2017
Android Application for Driver Assistance Using Strain Guage Load Cell and Motion Sensors
Considering the increase in a number of vehicles being used over the globe, we hereby look into some of the problems being faced by the drivers and also present a survey on the methods and remedies which are in practice today. The problems that are in the limelight in this paper include Fuel quantity measurement, fuel theft detection, driver drowsiness, air pressure sensing in vehicle tyres etc. The amount of fuel can be measured either by using fuel level sensors or fuel quantity detection sensors in the fuel tanks. There are various fuel level sensors currently in use in the market, for eg: ultrasonic sensors. And the fuel quantity detection sensors include load cells, which give the amount of fuel in the tanks. Driver drowsiness can be detected using motion sensors or cameras and image processing. Also, there are various sensors and methods available for measuring the tyre pressures in vehicles.
Published by: Kalyani Kiran Baviskar, Pooja Bais, Snehal Shevate, Mohit Kalyani, Rahul Patil
Author: Kalyani Kiran Baviskar
Paper ID: V3I6-1221
Paper Status: published
Published: December 12, 2017
Research on Effect of Process Parameter on Micro Hardness of Friction Stir Welded Aluminium Alloy [A6061] Joints
Friction stir welding (FSW) process is a promising solid-state joining process with the potential to join low-melting-point material, particularly, aluminum alloy. The most attractive reason for joining aluminum alloy with this process is the avoidance of the solidification defects formed by conventional fusion welding processes. In this research article, an attempt has been made to develop an empirical relationship between FSW variables and Micro Hardness. A factorial design was used by considering three factor and eight trials, which enables to quantify the direct and interactive effect of three numeric factors, that is, tool rotational speed, welding speed, and shoulder diameter on the Micro Hardness. The developed relationship is useful for prediction of Micro Hardness in friction stir welded AA6061 aluminum alloy joints at 95% confidence level. It will also be helpful for selection of process variable to obtain the desired strength of the joint. Furthermore, the optimized capabilities in design- the expert software was used to numerically optimize the input parameters.
Published by: Ankur Gill
Author: Ankur Gill
Paper ID: V3I6-1381
Paper Status: published
Published: December 11, 2017
A Novel Technique of Data Security in Cloud Computing based on Blowfish with MD5 method
In cloud computing, the user transfers their burden of installing the software, data maintenance, infrastructure, storage space etc. on the cloud service provider. These providers offer to their clients the possibility to store, retrieve and share data with other users in a transparent way[1]. In this paper, a method is implemented for ensuring the data security of the files being uploaded to the cloud by different clients. This security is achieved through a technique of encryption using Blowfish with MD5 method. The results of the proposed method have shown that the size of the encrypted file is decreased as compared to that of existing techniques. So, the storage space of the cloud is used in a much efficient manner when the proposed technique is implemented. Moreover, the replay attack is also defended more efficiently through the proposed method thus increasing the security level of the cloud.With the use of MD5 method along with blowfish, the data is encrypted in lesser time hence making it difficult for the attacker to hack the data, of the client, which is uploaded on the cloud.
Published by: Harpreet Kaur
Author: Harpreet Kaur
Paper ID: V3I6-1378
Paper Status: published
Published: December 11, 2017
Product Development from Tender Green Coconut and Its Organoleptic Testing and Sensory Evaluation
Water is essential for life. There are a variety of trace elements present in virtually all potable water, some of which play a role in metabolism. For example, sodium, potassium and chloride are common chemicals found in small quantities in most waters. Tender green coconut water is a pure and nutritious beverage in the natural state. Green Coconut water refers to the liquid endosperm of a tender coconut at an age of approximately 9 months from time of pollination, the period before the solid endosperm or white meat forms. Green coconut husk is an excellent package for the water which contains sugars, minerals, amino acids, electrolytes and vitamins. Different products prepared by using tender green coconut and its organoleptic testing and sensory evaluation by using hedonic scale. It is an Excellent tonic for the old and sick and Cures malnourishment. So that, these products available everywhere and in every season for the people and fulfil their nutritive value and helpful for preventing diseases. Keywords : Antimicrobial Activity, Antithrombotic Activity , Antioxidant Activity
Published by: Garima Sharma, Mishra Sunita, Daniel Madhvi
Author: Garima Sharma
Paper ID: V3I6-1373
Paper Status: published
Published: December 9, 2017
Different Types of Super Food Product Its Sensory Evaluation Storage and Packaging
Superfood is an informal term for foods that benefit the body in many different ways. Superfoods help to meet several dietary needs and are great sources of essential vitamin and minerals also fight disease and sickness, making them powerful anti-aging tools. Some super like avocado, rambuten, dragon fruits blackberries, blueberries, corn, garlic, ginger, onion berries, etc. All foods that have been associated with preventing age are called antiaging foods. The aging process is natural to life for every person. There are many products and methods to prevent and reduce aging, from antiaging skin care The study was carried out to determine the different types of superfood product and shilf life (packaging) of orange squash and ginger ele juice, kiwi sherbet produced were prepared and were processed into juices and sensory analysis of the juices were done. Fruits juices of orange, which was stored for 6o day in orange squash, and ginger ele, product were pressurization and storage in packaging glass bottles (250ml). Sensory evaluation showed that there was no significant difference among the juices from four samples considering color and overall acceptability. But considering flavor and texture, there was significant difference among the juices from three samples and sample 3 was the best. However, the shelf life of juice was established within 30 days.
Published by: Nigam Mukta, Mishra Sunita, Srivastava Aparna
Author: Nigam Mukta
Paper ID: V3I6-1372
Paper Status: published
Published: December 9, 2017
