Muhammad Ali, Haseeb, Abdul, Bhatti, Muhammad Bilal
Many Malware detection systems these days are using signature based techniques to detect malwares and viruses. The zero day or new infected files are not detected by these signature based Anti Viruses and their signature is generated only after they have done their damage. Hence it becomes very important for a user to constantly update the antivirus software. To overcome these problems, we have proposed a solution based on Artificial Intelligence techniques. So the clients will not require frequent updates and probability of detecting zero day infections will rise abruptly. This project is...
Many Malware detection systems these days are using signature based techniques to detect malwares and viruses. The zero day or new infected files are ...
Alvi, Muhammad Adnan, Khan, Muhammad Azmat Ullah, Muhammad Ali
Parthenium hysterophorus has become a major weed of various areas of the country in a relatively short time. In the present study the detailed survey of district Sialkot with total 53 sites was conducted to evaluate the extent of infestation of Parthenium hysterophorus. Along with P. hysterophorus a great number of other weeds were also observed during the survey. Among the waste lands of Sialkot infestation of P. hysterophorus was more than 50%, along the road side was 60%, the waterways 46% and along the crop fields was 56% and at the banks of rice fields and Trifolium sp. and in fallow...
Parthenium hysterophorus has become a major weed of various areas of the country in a relatively short time. In the present study the detailed survey ...
This Monograph aims to assess significant differences in university motivation of students in Peshawar, Pakistan, from the Institute Of Management Sciences (IMSciences) and the City University of Science and Information Technology (CUSIT). Overall university motivation and then the prospects of gender, employment, class shift morning or evening and degree level for either morning or evening are tested for their differences. Distinctive factors from literature are also merged into the inventory of university motivation and after a factor analysis the 63 item inventory is shortened into 31 item...
This Monograph aims to assess significant differences in university motivation of students in Peshawar, Pakistan, from the Institute Of Management Sci...
This book presents the handling of returned goods from a different perspective. The book compares forward logistics operations with reverse logistics operations.It is noted that Reverse logistics is not the opposite of profitable forward logistics.There are many complexities that are associated with reverse logistics operations that are addressed in this book. Design of warehouse, utilisation of transportation resources and allocation of human resource for handling returned goods are some factors that push the retailers to focus on forward logistics.Handling of returned goods costs $ 862...
This book presents the handling of returned goods from a different perspective. The book compares forward logistics operations with reverse logistics ...
Fermentierte Milchprodukte sind für ihre positiven Auswirkungen auf die menschliche Gesundheit bekannt. Die Zugabe von Starterkulturen zu den Lebensmitteln verbessert die Verdauung und fördert die Lebensmittelsicherheit. Joghurt ist ein fermentiertes Milchprodukt, das durch die bakterielle Fermentation von Milch hergestellt wird. Er ist eine reichhaltige Quelle für Kalzium, Eiweiß und den Vitamin-B-Komplex. Menschen mit Laktoseintoleranz können Joghurt unbedenklich verzehren, da Laktose durch die Bakterienkultur in Milchsäure umgewandelt wird. Joghurt hat einen höheren Nährwert als...
Fermentierte Milchprodukte sind für ihre positiven Auswirkungen auf die menschliche Gesundheit bekannt. Die Zugabe von Starterkulturen zu den Lebensm...
Les produits laitiers fermentés ont été reconnus pour leurs effets bénéfiques sur la santé humaine. L'ajout d'une culture de départ dans l'aliment améliore la digestion et favorise également la sécurité alimentaire. Le yaourt est un produit laitier fermenté, obtenu par la fermentation bactérienne du lait. Il est une source riche en calcium, en protéines et en vitamines du complexe B. Les personnes intolérantes au lactose peuvent manger du yaourt sans problème car le lactose est transformé en acide lactique par la culture bactérienne. Le yaourt est plus nutritif que le lait...
Les produits laitiers fermentés ont été reconnus pour leurs effets bénéfiques sur la santé humaine. L'ajout d'une culture de départ dans l'alim...