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A Provably-Correct Micro-Dalvik Bytecode Verifier
Jiang Nan,He Yanxiang,Zhang Xiaotong,Liu Rui,Shen Yunfei 보안공학연구지원센터 2016 International Journal of Security and Its Applicat Vol.10 No.9
In this paper we propose and implement a provably-correct bytecode verifier for Micro-Dalvik which is a significant subset of Dalvik. We take the approach of a data flow analysis on semilattice to solve the bytecode verification. The operational semantics of Micro-Dalvik is developed. The semilattice structure is constructed and transfer functions are defined. Based on the semilattice and transfer functions the well-typing is described. The bytecode verifier is realized to compute a method type to see whether each instruction is assigned a well-typing. By giving conforming relations between the machine state and the well-typing, the correctness of the verifier is proved that the verifier guarantees safe execution and well-typed Micro-Dalvik programs do not produce type errors.
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Honggao Xu,Wenhao He,Xuan Liu,Yanxiang Gao 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1
An aqueous ribose-cysteine model system (initial pH 5.6) was conventionally heated to the same browning at varying temperatures (120-180℃), supercritical carbon dioxide (SC-CO₂, 20 ㎫) was also applied on the same matrices for same periods at each temperature and about 20% reduction of the absorbance at 420 ㎚ was observed as compared with sole thermal treatment. The headspace volatiles from Maillard reaction mixtures were analyzed by solid-phase microextraction (SPME) in combination with gas chromatography and mass spectrometry (GC-MS), and predominated with sulfur containing compounds, such as thienothiophenes, polysulfur alicyclics, thiols, and disulfides. Reaction temperature exhibited complex effects on volatiles formation and those effects became further complicated by the SC-CO₂ treatment. The formation of noncarbonyl polysulfur heterocyclic compounds and thienothiophenes was generally favored at high temperatures. Most volatiles were inhibited in SC-CO₂ as compared with thermal treatment alone, however, the well-known meaty aromatic compounds, such as thiols and disulfides, were obviously enhanced.
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