This is Volume 83 of the Advances in Computers, subtitled Security on the Web. This series, continuously published since 1960, is the oldest series covering the development of the computer industry. With the impact that the World Wide Web has on every facet of our lives today, this volume focuses on the security aspect of computing....

When I first discovered DMVs, I was enthralled because they made many difficult things so easy. It was simple to identify, typically within seconds, the core performance problems that affect SQL Server databases. For example, I could quickly discover which queries were taking the longest time to run, which indexes were missing, and...

This book constitutes the refereed proceedings of the 11th European Conference on Symbolic and Quantitative Approaches to Reasoning with Uncertainty, ECSQARU 2011, held in Belfast, UK, in June/July 2011. The 60 revised full papers presented together with 3 invited talks were carefully reviewed and selected from 108 submissions. The papers are...

Macromedia introduced Flex in 2004 so that developers could write web applications for the nearly ubiquitous Flash platform. These applications benefited from the improved design, usability, and portability that Flex made possible, dramatically changing the user experience. These features are a cornerstone of Web 2.0, a new generation...

This is the joint post-proceedings of the 6th International Symposium on High Performance Computing (ISHPC-VI) and the First International Workshop on Advanced Low Power Systems 2006 (ALPS2006). The post-proceedings also contain the papers presented at the Second HPF International Workshop: Experiences and Progress (HiWEP2005) and the...

Crystallization from solution is a core technology in major sectors of the chemical process and allied industries. Crystals are produced in varying sizes ranging from as small as a few tens of nanometers to several millimetres or more, both as discrete particles and as structured agglomerates. Well- established examples include bulk...

The recognition that chemicals in food, whatever their origin, might present a risk to the consumer has long been recognised. However, early food regulations at the beginning of the century were primarily aimed at prevention of adulteration and fraud rather than directed at consumer safety. It is only in the second half of the century...