title: Body Weight as a Motivating Operation: The Effect of Body Weight on Demand for Food in Hens.

authors: Andrews, Tegan Emily Anne-Marie

abstract: Demand for wheat and puffed wheat was examined in six hens, using an ascending geometric progression of fixed-ratio schedules of reinforcement. Hens responded by pecking a key for 2-s access to food in 40-min sessions. The body weight criterion used to decide if a hen was to be placed in an experimental session differed across conditions, to determine if this would affect performance, using wheat and puffed wheat as reinforcers in different conditions. In the first experiment the hens were maintained by post-session feeding at 80 ± 5% of their free-feeding body weights. In Conditions 1 and 2 the hens were placed in a session even when they were more than 5 % above the target weight. In Conditions 3 and 4 they were placed in a session if their body weight was within the specified range, meaning there could be several days between sessions. There were clear differences resulting from food type, both in behaviour under the fixed ratio schedules, and in the resulting demand functions (with consumption measured as either number of reinforcers or weight of food obtained). Wheat resulted in lower overall response rates than puffed wheat at low fixed ratio values. The body weight criterion did not result in large effects on performance, however, the more relaxed body weight criterion gave a higher essential value for puffed wheat than for wheat (replicating Foster et al., 2009), whereas, the strict body weight criterion gave a lower essential value for puffed wheat than for wheat under the analysis proposed by Hursh and Silberberg (2008) and using number of reinforcers as the consumption measure. A second experiment replicated Jackson (2011), using the same two foods, strict body weight criteria and sessions which terminated after 40 reinforcers or 40-min. The resulting data were similar to Jackson (2011), who found similar performance for both foods. The difference between the demand functions for the two foods, with reinforcer rate as the consumption measure, were greatly reduced in comparison to Experiment 1. The essential value of the two foods was not consistently different across hens. These results suggest that the session termination criterion did affect demand.

text: Body Weight as a Motivating Operation: The Effect of Body Weight on Demand for Food in Hens. Demand for wheat and puffed wheat was examined in six hens, using an ascending geometric progression of fixed-ratio schedules of reinforcement. Hens responded by pecking a key for 2-s access to food in 40-min sessions. The body weight criterion used to decide if a hen was to be placed in an experimental session differed across conditions, to determine if this would affect performance, using wheat and puffed wheat as reinforcers in different conditions. In the first experiment the hens were maintained by post-session feeding at 80 ± 5% of their free-feeding body weights. In Conditions 1 and 2 the hens were placed in a session even when they were more than 5 % above the target weight. In Conditions 3 and 4 they were placed in a session if their body weight was within the specified range, meaning there could be several days between sessions. There were clear differences resulting from food type, both in behaviour under the fixed ratio schedules, and in the resulting demand functions (with consumption measured as either number of reinforcers or weight of food obtained). Wheat resulted in lower overall response rates than puffed wheat at low fixed ratio values. The body weight criterion did not result in large effects on performance, however, the more relaxed body weight criterion gave a higher essential value for puffed wheat than for wheat (replicating Foster et al., 2009), whereas, the strict body weight criterion gave a lower essential value for puffed wheat than for wheat under the analysis proposed by Hursh and Silberberg (2008) and using number of reinforcers as the consumption measure. A second experiment replicated Jackson (2011), using the same two foods, strict body weight criteria and sessions which terminated after 40 reinforcers or 40-min. The resulting data were similar to Jackson (2011), who found similar performance for both foods. The difference between the demand functions for the two foods, with reinforcer rate as the consumption measure, were greatly reduced in comparison to Experiment 1. The essential value of the two foods was not consistently different across hens. These results suggest that the session termination criterion did affect demand.

year: 2014

title: Secure FPGA as a Service - Towards Secure Data Processing by Physicalizing the Cloud

authors: Will, Mark Antony

subjects: Science & Technology

abstract: Securely processing data in the cloud is still a difficult problem, even with homomorphic encryption and other privacy preserving schemes. Hardware solutions provide additional layers of security and greater performance over their software alternatives. However by definition the cloud should be flexible and adaptive, often viewed as abstracting services from products. By creating services reliant on custom hardware, the core essence of the cloud is lost. FPGAs bridge this gap between software and hardware with programmable logic, allowing the cloud to remain abstract. FPGA as a Service (FaaS) has been proposed for a greener cloud, but not for secure data processing. This paper explores the possibility of Secure FaaS in the cloud for privacy preserving data processing, describes the technologies required, identifies use cases, and highlights potential challenges.

text: Secure FPGA as a Service - Towards Secure Data Processing by Physicalizing the Cloud Securely processing data in the cloud is still a difficult problem, even with homomorphic encryption and other privacy preserving schemes. Hardware solutions provide additional layers of security and greater performance over their software alternatives. However by definition the cloud should be flexible and adaptive, often viewed as abstracting services from products. By creating services reliant on custom hardware, the core essence of the cloud is lost. FPGAs bridge this gap between software and hardware with programmable logic, allowing the cloud to remain abstract. FPGA as a Service (FaaS) has been proposed for a greener cloud, but not for secure data processing. This paper explores the possibility of Secure FaaS in the cloud for privacy preserving data processing, describes the technologies required, identifies use cases, and highlights potential challenges.

year: 2017

title: He Paiaka Totara: Māori Psychologists Wānanga, report to Ngā Pae o te Māramatanga

authors: Waitoki, Waikaremoana

abstract: Sustainability for the growing number of Māori psychologists depends on a resilient system that reflects the centrality of Māori knowledge, tikanga, kawa and moemoea. Paiaka refers to whakapapa, identity, roots and connectedness. As Māori psychologists how we might use this term with Māori whānau and each other differs according to our own unique skills and abilities - our pūmanawa. (He Paiaka wānanga, August, 29, 2015).

text: He Paiaka Totara: Māori Psychologists Wānanga, report to Ngā Pae o te Māramatanga Sustainability for the growing number of Māori psychologists depends on a resilient system that reflects the centrality of Māori knowledge, tikanga, kawa and moemoea. Paiaka refers to whakapapa, identity, roots and connectedness. As Māori psychologists how we might use this term with Māori whānau and each other differs according to our own unique skills and abilities - our pūmanawa. (He Paiaka wānanga, August, 29, 2015).

year: 2016