Search results for: Zuhoor Al Khanjari

Authors: Rim Bouhaouel, Naoufel Kraïem, Zuhoor Al Khanjari

Abstract:

Unified Modeling Language (UML) is considered as one of the widespread modeling language standardized by the Object Management Group (OMG). Therefore, the model driving engineering (MDE) community attempts to provide reuse of UML diagrams, and do not construct it from scratch. The UML model appears according to a specific software development process. The existing method generation models focused on the different techniques of transformation without considering the development process. Our work aims to construct an UML component from fragments of UML diagram basing on an agile method. We define UML fragment as a portion of a UML diagram, which express a business target. To guide the generation of fragments of UML models using an agile process, we need a flexible approach, which adapts to the agile changes and covers all its activities. We use the software product line (SPL) to derive a fragment of process agile method. This paper explains our approach, named RECUP, to generate UML fragments following an agile process, and overviews the different aspects. In this paper, we present the approach and we define the different phases and artifacts.

Keywords: UML, component, fragment, agile, SPL

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Authors: Afshin Akhondzadeh Basti, Zohreh Mashak, Ali Khanjari, Mohammad Adel Rezaei, Fatemeh Mohammadkhan

Abstract:

Vibrio parahaemolyticus is a halophilic bacterium and often causes gastroenteritis because of consumption of raw or inadequately cooked seafood. Studies showed a strong association of thermostable direct hemolysin (TDH) produced by members of this species with its pathogenicity. The effects of garlic (Allium sativum) essential oil at concentrations of 0, 0.005, 0.015, 0.03 and 0.045% on the minimum inhibitiotory concentration (MIC), minimum bactericidal concentration (MBC), growth curve and production of TDH toxin of vibrio parahaemolyticus were studied in BHI model. MIC and MBC of Allium sativum essential oil was estimated 0.03%. The results of this study revealed that the TDH production was significantly affected by Allium sativum EO and titers of TDH production in 0 and 0.005 % were 1/256 whereas this titer in 0.015 % concentration of EO. Concentrations of 0.005 and 0/015 % of garlic essential oil reduced the bacterial growth rate significantly (P < 0.05) compared to the control group. According to the results Allium sativum essential oil showed to be effective against bacterial growth and production of TDH toxin. Its potential application in food systems may be suggested.

Keywords: allium sativum essential oil, vibrio parahaemolyticus, TDH, consumption

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