Search results for: Vanaja Rao

Authors: S. Vanaja, P. Panneerselvam, S. Santhanakarthikeyan

Abstract:

Cloud Computing is a latest trend in Libraries. Entering in to cloud services, Librarians can suit the present information handling and they are able to satisfy needs of the knowledge society. Libraries are now in the platform of universalizing all its information to users and they focus towards clouds which gives easiest access to data and application. Cloud computing is a highly scalable platform promising quick access to hardware and software over the internet, in addition to easy management and access by non-expert users. In this paper, we discuss the cloud’s features and its potential applications in the library and information centers, how cloud computing actually works is illustrated in this communication and how it will be implemented. It discuss about what are the needs to move to cloud, process of migration to cloud. In addition to that this paper assessed the practical problems during migration in libraries, advantages of migration process and what are the measures that Libraries should follow during migration in to cloud. This paper highlights the benefits and some concerns regarding data ownership and data security on the cloud computing.

Keywords: cloud computing, cloud-service, cloud based-ILS, cloud-providers, discovery service, IaaS, PaaS, SaaS, virtualization, Web scale access

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Authors: Vanaja Rao

Abstract:

In the recent times, the need for the integration of Renewable Energy Sources (RES) in a Smart Grid is on the rise. As a result of this, associated energy storage systems are known to play important roles in sustaining the efficient operation of such RES like wind power and solar power. This paper investigates the importance of location selection of Energy Storage Systems (ESSs) in a Smart Grid. Three scenarios of ESS location is studied and analyzed in a Smart Grid, which are – 1. Near the generation/source, 2. In the middle of the Grid and, 3. Near the demand/consumption. This is explained with the aim of assisting any Distribution Network Operator (DNO) in deploying the ESSs in a power network, which will significantly help reduce the costs and time of planning and avoid any damages incurred as a result of installing them at an incorrect location of a Smart Grid. To do this, the outlined scenarios mentioned above are modelled and analyzed with the National Grid’s datasets of energy generation and consumption in the UK power network. As a result, the outcome of this analysis aims to provide a better overview for the location selection of the ESSs in a Smart Grid. This ensures power system stability and security along with the optimum usage of the ESSs.

Keywords: distribution networks, energy storage system, energy security, location planning, power stability, smart grid

Procedia PDF Downloads 300

Authors: Vanaja T., Sravya P. K.

Abstract:

Cooking and eating qualities have major roles in determining the quality characteristics of rice. Traditional rice varieties are highly diversified with each other with respect to unique nutrient, cooking, and eating characteristics, which can be used as parents for the development of high-quality varieties. In order to gather vital information for upcoming rice breeding programs, a study was conducted to assess the diversity of the cooking attributes and sensory evaluation of 28 traditional rice genotypes of Kerala, India, conserved at Regional Agricultural Research Station, Pilicode of Kerala Agricultural University. The cultivars ‘Kochuvithu’, ‘Jeerakachamba’, and ‘Rajameni’ exhibited the highest volume expansion ratio. The highest Kernel elongation ratio was recorded for ‘Gandhakasala’, ‘Rajameni’, and ‘Avadi’. A shorter cooking time based on Alkali spread value was shown by the cultivars ‘Kozhivalan’, ‘Kunhikayama’, ‘Rasagadham’, ‘Jadathi’, ‘Japanviolet’, ‘Nooravella’, ‘Punchavella’, ‘Avadi’, ‘Vadakan vellarikayama’, ‘Punchaparuthi’, ‘Shyamala’, ‘China Silk’, ‘Marathondi’, and ‘Gandhakasala’. Sensory evaluation revealed that the cultivars ‘Japanviolet’, ‘Kunhukunhu’, and ‘Kalladiyaran’ can be categorized under moderate to very much.

Keywords: rice, traditional rice varieties, cooking qualities, sensory evaluation, consumer acceptance

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