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Senior Member
Chapter 7: A Quest for Information Shen spent most of the time in recovery thinking about who were the black hooded ones Mordekaiser spoke of. There were many factions that wore hoods to cover their identity and Mordekaiser's vague description wasn't helping him at all. Summoners wore hoods, but they were purple robes. Shen figured that in the darkness of Noxus Mordekaiser confused purple with black and thus named his employers the black hooded ones. Though Mordekaiser hated the summoners, he would not bend to their will outside of the fields without an incentive. It was confusing to comprehend how this situation had unfolded. Akali was out doing business to get her leave from the League. It was then that Shen had an idea. He would go to Mordekaiser and demand more information from him. He needed to know who wanted his child dead. In pain, Shen stood from the bed. He removed his mask revealing a face with a deep scar running across one eye. His hair was almost midnight black and at a medium length. He dressed in casual clothing that wouldn't give away his identity and strapped on only one Ninjato to his back. Even though he was deadlier with two, he would have to manage with one. Shen was about to jump out of the window and head out of the institute when he turned back and looked at the empty room. Akali would be worried, but he didn't want to tell her where he was going lest she'd follow. He sighed deeply and wrote a quick note reading. "Off to find information, do not follow," - Shen The ninja placed one of his Ninjato next to the note to show it was him that wrote the note. As he hopped up onto the window seal, he took a deep breath before jumping down. As he fell Shen rolled to break the shock of the fall and began his trip to Noxus. No one really paid much attention to him as he left the institute. Without his mask, not many people recognized him, which was good. He slipped through the crowd without notice and made it out of the institute unrecognized. Shen walked over to one of the carriage drivers and dropped a few coins into the driver's hand. "To Noxus," Shen said before hopping onto the carriage. The driver turned a confused look towards Shen. "Are you sure you want to go there?" The driver asked. "Yes, I have business there that cannot be ignored," She replied. The driver shrugged his shoulder before whipping his horses to head for Noxus. As Shen watched the institute disappear he began to think of Akali's reaction to his sudden absence. She had no reason to worry, even in his injured state Shen was capable of defending himself. __________________________________________________ __________________________ Akali walked into Shen's quarters, eager to help him with anything he needed. As she entered his room, she found him to be missing, a note lying on the bed with one of his ninjato placed next to it. She read the note and sighed deeply. Picking up his ninjato, she looked at the window he had escaped out of. A spike of worry shot through her but she trusted Shen, she'd known him since they were young and he always managed to come back safely. Hopefully he would come back safe this time also. Akali looked down at the bed where Shen had been after she left. The League had agreed to grant her leave from any matches until her child was born. It felt almost unreal how she happened to fall into this position. It started as urges and an itch that she could not relieve herself. Slowly her visits to Shen's quarters turned passionate and now she was having a child. She wanted to regret it all, say that it was all a mistake, but the more she thought about it, the more she disagreed with herself. She sat down on the bed, unable to think of what to do. Should she follow Shen? He clearly told her not too. She tried to convince herself that Shen was being rash, acting before thinking. But of course, that was not how Shen acted. He was very sure of his actions because of the fact that he gave them so much thought. Just as she was going to give up her decision, she saw Shen's mask lying on the ground. She lifted it with a grin. "Nice try Shen," She said to herself. Of course she had seen him without his mask and could ask around for the face she had been so familiar with without risking his identity. Akali stared at the window long before removing the mast that covered her mouth. She undid her ponytail, letting her hair flow. She tied her Kamas to her back and leapt out of the window Shen did. __________________________________________________ _________________________ The slums of Noxus was a dirty place. The air reeked of death and disease, the floor wet with sewer fluid, the people feeble and frail. Shen felt almost pity for anyone who lived in this place. Anyone who could survive in such a place deserved better. Pity was not Shen's mission though. He was here to find Mordekaiser, The Master of Metal. He was here to force information from the giant. As Shen walked through the streets unrecognized by the people, a hand reached out, grabbing his pant leg. The sudden movement made Shen turn to see who had grabbed him. He looked down to see a dying old man. His eyes had a purple lining showing he had not slept in days. His skin was holding onto a very thin, bony frame. His body quaking with both fear and disease. The old man's pitiful eyes looked up at Shen with desperation. "Please sir, do you have some water?" The old man asked. His voice was raspy and clearly indicated his throat was dry. Shen shook his head and knelt down before the old man. He stared deep into the old man's eyes and sighed. "I do not, I am sorry," Shen said quietly before standing back up. He had taken only a few steps. "Liar," The old man almost shouted. Shen's footfalls came to an abrupt stop as his mind registered what the feeble old man had just accused him of. "Is water so rare that you cannot donate a small amount?" Shen turned back towards the old man who was now huddled against the wall in fear of the well defined man standing few feet from him. "I am no liar. If I had any sort of way to help one such as you then I surely would, but pity is not my reason for being here. I am here to find Mordekaiser," Shen declared. He could see the old man's eyes widen in shock. As the ninja began walking away again, his steps echoing on the cobblestone ground, he heard the old man cry out. "Even one as selfish as you should not seek out The Master!!" Shen merely pushed aside the old man's word. Another example of Noxian scum. Shen knew Mordekaiser better than anyone in Noxus, he would be safe, or perhaps that's what he thought. As Shen walked away, he heard steps behind him. When he turned to look, curious faces from all over the slums looked towards him as he headed further down the road. __________________________________________________ ___________________________ "So you did see him?" Akali asked one of the people near the carriage station. The man nodded. "Yes, I heard him tell the carriage driver to go to Noxus, something about business that couldn't be ignored," The man replied. "Thank you sir," Akali said before departing from his presence. She began walking towards the carriages. Why would he want to go to Noxus? And what business would he be doing up there? She remembered his note. He was looking for information. Information from who though? No Noxian would ever do favors without a price. How much was he actually planning to sacrifice for this information? Many questions. Before Akali reached the carriages, she realized the sun was setting. Darkness was soon to cover Valoran and Noxus was not a safe place at night. It was then that dilemma made itself known in Akali's mind. Shen was in Noxus alone, surely he would be attacked by cut throats, thugs, and common criminals. She wanted to go to Noxus, make sure he was safe. She placed her hands on her stomach and took a deep breath. No, she wouldn't risk the life of her child. It hurt her to have to abandon Shen, but she couldn't bring herself to follow him with a child on the way. She watched the moon alight the sky with its glow and soon the stars began to come on like lights. It was a beautiful night. Ironic really that Shen would be in such a dangerous place for such a beautiful night. Akali made it back to her room and laid down on the bed, praying that Shen would return to her safely. __________________________________________________ __________________________ The streets cleared almost instantly after the darkness descended. Shen could see a few windows throwing light out into the streets. Pubs in slums were common since the constant scum of Noxus were great consumers of alcohol. The unsheathing of a blade caught Shen's attention as he walked. In the corner of his eye he saw the gleaming of a blade. Turning to face the source of the sound, he saw a face that was all too familiar to him. Talon stood in an alleyway staring at him. The many blades he wore all gleaming. "Talon," Shen said quietly as he slowly gripped the handle of his ninjato. "Hmmm…It looks like another body for the gutter," Talon replied and held his blade upwards. The two stared at each other for what seemed like eternity before they both heard the heavy foot falls coming from a giant silhouette nearby. __________________________________________________ _____________________________________ Author's Note: FINALLY!! God guys I've been so busy lately getting ready for Prom that I spent all night trying to finish this chapter. I originally wasn't going to go to prom, but my friend spent a good amount of money on a dress for herself and her date wasn't going to go so I filled it. Hope you enjoyed this chapter.
I like how you had Akali hang back instead of going and causing drama (like in most stories). Can't wait for the next chapter, and, have fun at prom!
awesome btw i never tried to imagine shen in casual outfit and without his mask so now in my mind he looks like ezio auditore from assassins creed xD have fun at prom!
The last Troll
It's good (in other words, bump)
Where's Kennen? He's always missing from the scene. I know he's not the protagonist, but at least he got some role in the first few chapters. Now he's all gone Btw nice chapter, like that Akali stayed at home in the end.
Whoa, this story is so good. I'm really hoping for fights and appearances by more characters. It would be pretty epic if this one little issue started up a big conflict between a bunch of League characters. Anyway, looking forward to more!
I have the story favorited on my comp and phone <3 I honestly never expected Mordekaiser to be a good guy, I cried though when Shen was telling Mordle (as the amazing! Shaco says) how love isnt over rated. An amazing writer and someone I definitely look up to for writing skill
Where have you gone Zombie?
Junior Member
O more more shen and akali stories.
bump(yet again)


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Author Comments
Its been a little while since our last release but I think you guys will really enjoy this one. Please let us know what you think of the new hint system.
Join Little Red Riding Hood in this post apocalyptic version of the classic tale. Find the differences to move on in the story, and ultimately deliver the food to Grandma...
Check out the full screen mode that you can toggle from the main menu or options screen. This is uniquely offered to the Newgrounds audience! ;)
Rated 4.5 / 5 stars
pretty damn good
Scored - 717
Pretty damn good game, original way to deliver a story aswell.
9/10 scoring
9/10 graphics, art
9/10 animation on changing, hints, etc.
10/10 for the idea and how the game is in fact developing a story
9/10 overall
Rated 4 / 5 stars
its not my favorite kind of game but i love how they made an old tale into some kind of cyberpunk story, great pictures and i like the fact that you can actually choose which of the pictures should adapt the differencies of the other
Rated 5 / 5 stars
good fun
i actually liked this a lot. stimulates the mind and all that good stuff. good story and good great art.

subset: commoncrawl


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Sun ONE Web Server 6.1 Administrator's Guide |
Chapter 11
Monitoring ServersThis chapter contains information on ways to monitor your server, including the built-in monitoring tool, the quality of service features, and Simple Network Management Protocol (SNMP).
You can use SNMP together with Sun ONE management information bases (MIB) and network management software such as HP OpenView to monitor your servers in real-time just as you monitor other devices in your network.
On Windows, before installing Sun ONE Web Server 6.1, ensure that Windows SNMP components are already installed on your machine.
You can view the server's status in real time by using the statistics feature or the SNMP. If you're using UNIX or Linux, you must configure your Sun ONE server for SNMP if you plan to use it. This chapter provides the information you need to use SNMP on UNIX or Linux with your Sun ONE server.
The following topics are included in this chapter:
Monitoring the Server Using StatisticsYou can use the statistics feature to monitor your server's current activity. The statistics show you how many requests your server is handling and how well it is handling these requests. You can view some statistics for individual virtual servers, and others for the entire server instance. If the interactive server monitor reports that the server is handling a large number of requests, you may need to adjust the server configuration or the system's network kernel to accommodate the requests. For more information, see the online Sun ONE Web Server 6.1 Performance Tuning, Sizing and Scaling Guide.
Once you enable statistics, you can view statistics in the following areas:
For a description of the various server statistics for which the interactive server monitor reports the totals, see the Monitor Current Activity page in the online help.
Enabling Statistics
To enable statistics, follow these steps:
For more information on enabling statistics, see the online help.
Using Statistics
Once you've enabled statistics, you can get a variety of information on how your server instance and your virtual servers are running. The statistics are broken up into functional areas.
To access statistics, follow these steps:
- From the Server Manager, click the Monitor tab.
- Click Monitor Current Activity.
- From the drop-down list, choose the poll interval.
The poll interval is the number of seconds between updates of the statistics information displayed.
- From the drop-down list, choose the kind of statistics you want displayed.
- Click Submit.
If your server instance is running, and you have enabled statistics/profiling, you see a page displaying the kind of statistics you selected. The page is updated every 5-15 seconds, depending upon what you chose for the poll interval.
You can use the data you see in statistics to tune your server. For more information, see the online Sun ONE Web Server 6.1 Performance Tuning, Sizing, and Scaling Guide.
Using Quality of ServiceQuality of Service refers to the performance limits you set for a server instance virtual server class, or virtual server. For example, if you are an ISP, you might want to charge different amounts of money for virtual servers depending on how much bandwidth you allow them. You can limit two areas: the amount of bandwidth and the number of connections.
You can enable these settings for the entire server or for a class of virtual servers in the Server Manager from the Monitor tab. However, you can override these server or class-level settings for an individual virtual server. For more information on setting quality of service limits for an individual server, see Configuring Virtual Server Quality of Service Settings.
Two settings govern how traffic is counted and how often the bandwidth is recomputed: the recompute interval and the metric interval. The recompute is how often (in milliseconds) the bandwidth is computed. The metric interval is the period of time for which data is used in traffic calculations.
This section includes the following topics:
Quality of Service Example
The following example shows how the quality of service information is collected and computed:
The server has metric interval of 30 seconds.
The server starts up at a time of 0 seconds.
At time 1 second, an HTTP connection generates 5000 bytes of traffic to/from the server.
No more connections are made after that. At 30 seconds, the total traffic for the last 30 seconds is 5000 bytes.
At 32 seconds, the traffic sample from 1 second is discarded, since it is older than the 30 seconds of the metric interval. The total traffic for the last 30 seconds is now 0.
The recompute interval works similarly. The server's recompute interval is 100ms.
Continuing with the example, the bandwidth gets recomputed periodically every 100 milliseconds. The calculation is based on the amount of traffic as well as the metric interval.
At time 0 seconds, the bandwidth is calculated for the first time. The total traffic is zero, divided by the metric interval of 30 seconds, gives a bandwidth of zero.
At 1 second, the bandwidth is calculated for the 10th time (1000 milliseconds/ 100 milliseconds). The total traffic is 5000 bytes, which is divided by 30 seconds. The bandwidth is 5000/30 = 166 bytes per second.
At 30 seconds, the bandwidth is calculated for the 300th time. The total traffic is 5000 bytes, which is divided by 30 seconds. The bandwidth is 5000/30 = 166 bytes per second.
At 32 seconds, the bandwidth is computed again for the 320th time. The traffic is now 0 (since the one connection that generated traffic is too old to be counted), divided by 30, gives a bandwidth of 0 bytes/second.
Setting Up Quality of Service
To configure the quality of service settings for a server instance or a class of virtual servers, you need to configure the settings in through the user interface. To actually enforce your quality of service settings, you must also set up Server Application Functions (SAFs) in your obj.conf file.
To configure quality of service, follow these steps:
- From the Server Manager, click the Monitor tab.
- Click Quality of Service.
A page appears listing general settings for quality of service, followed by a list containing the server instance as a whole and each class of virtual servers.
- To enable quality of service as a whole, click Enable.
By default quality of service is enabled. Enabling quality of service increases server overhead slightly.
- Choose the Recompute Interval.
The recompute interval is the number of milliseconds between each computation of the bandwidth for all servers, classes, and virtual servers. The default is 100 milliseconds.
- Choose the Metric Interval.
The metric interval is the interval in seconds during which the traffic is measured. The default is 30 seconds. All bandwidth measured during this time is averaged to give the bytes per second.
If your site has a lot of large file transfers, use a large value (several minutes or more) or this field. A large file transfer might take up all the allowed bandwidth for a short metric interval, and result in connections being denied if you've enforced the maximum bandwidth setting. Since the bandwidth is averaged by the metric interval, a longer interval smooths out spikes caused by large files.
If the bandwidth limit is much lower than available bandwidth (for example, 1 MB-per-second bandwidth limit but with a 1 GB-per-second connection to the backbone), the metric interval should be shortened.
Please note that if you have large static file transfers and a bandwidth limit that is much lower than available bandwidth, you have to decide which situation to tune for, since the problems require opposite solutions.
- Enable quality of service for the server instance and/or the virtual server classes.
The lower portion of the screen lists the server instance and server classes. Choose Enable as the action next to the items for which you want to enable quality of service.
- Set the maximum bandwidth, in bytes per second.
- Choose whether or not to enforce the maximum bandwidth setting.
If you choose to enforce the maximum bandwidth, once the server reaches its bandwidth limit additional connections are refused.
If you do not enforce the maximum bandwidth, when the maximum is exceeded the server logs a message to the error log.
- Choose the maximum number of connections allowed.
This number is the number of concurrent requests processed.
- Choose whether or not to enforce the maximum connections setting.
If you choose to enforce the maximum connections, once the server reaches its limit additional connections are refused.
- If you do not enforce the maximum connections, when the maximum is exceeded the server logs a message to the error log.
- Click OK.
Required Changes to obj.conf
To enable quality of service, you must include directives in your obj.conf to invoke two Server Application Functions (SAFs): an AuthTrans qos-handler and an Error qos-error.
The qos-handler AuthTrans directive must be the first AuthTrans configured in the default object in order to work properly. The role of the quality of service handler is to examine the current statistics for the virtual server, virtual server class, and global server, and enforce the limits by returning an error.
Sun ONE Web Server includes a built-in sample quality of service handler SAF, called qos-handler. This SAF logs when limits are reached, and returns 503 "Server busy" to the server so that it can be processed by NSAPI.
Sun ONE Web Server also includes a built-in sample error SAF called qos-error which returns an error page stating which limits caused the 503 error and the value of the statistic that triggered the limit. You may want to alter the sample code to provide different error information.
These samples are available at server_root/plugins/nsapi/examples/qos.c. You can use these samples, or you can write your own SAFs.
For more information on these SAFs and how to use them, see the Sun ONE Web Server 6.1 NSAPI Programmer's Guide.
Known Limitations to Quality of Service
When you use the quality of service features, keep in mind the following limitations:
- The connection or bandwidth statistics are not shared across server processes because of performance. In other words, the setting of MaxProc is not accounted for. So all the limits apply individually to a server process, not to the aggregate of all processes. For more information on MaxProcs and multiple processes, see the online Sun ONE Web Server 6.1 Performance Tuning, Sizing, and Scaling Guide.
- The quality of service features only measure the HTTP bandwidth at the application level. The HTTP bandwidth can differ from the actual TCP network bandwidth for a variety of reasons:
- The quality of service features cannot accurately measure traffic from PR_TransmitFile calls. For basic I/O operations such as PR_Send()/net_write or PR_Recv()/net_read, the data transferred can be quickly accounted for by the bandwidth manager, since the number of bytes transferred in one system call is usually the size of a buffer and the I/O call returns quickly. This works very well to measure the instantaneous bandwidth of dynamic content applications. However, because the amount of data transferred from PR_TransmitFile is only known at the end of the transfer, it can't be measured before it completes.
If the PR_TransmitFile is short, then the quality of service features will perform adequately. However, If the PR_TransmitFile is long, such as in the case of a long file downloaded by a dialup user, the whole amount of data transferred will be counted at completion time. When the bandwidth manager recomputes bandwidth after the next recompute interval period starts, the bandwidth computed will go up significantly because of that recent large PR_TransmitFile. This case could cause the server to deny all requests until the next metric interval, when the bandwidth manager will "expire" the transmit file operation, since it is too old, and thus the bandwidth value will go back down. If your site has a lot of very long static file downloads, the you should increase the metric interval from the default 30 seconds.
- The bandwidth computed is always an approximation because it is not measured instantaneously, but is recomputed at regular intervals and over a certain period. For example, if the metric interval is the default 30 seconds and the server is idle for 29 seconds, then the next second, a client could potentially use 30 times the bandwidth limit in one second.
- The quality of service bandwidth statistics are lost whenever the server is reconfigured dynamically. In addition, the quality of service limitations are not enforced in threads that have connections on an older, inactive configuration, because the bandwidth manager thread only computes bandwidth statistics for the active configuration. Potentially, a client that doesn't close its socket for a long time and remains active so that the server doesn't time it out would not be subject to the quality of service limitations after a server dynamic reconfiguration.
- The concurrent connections are computed with a different granularity for virtual servers than for virtual server classes and the global server instance. The connection counter for an individual virtual server is incremented atomically immediately after the request is parsed and routed to the virtual server. It is also decremented atomically at the end of the response processing for that request. This means that the virtual server connection statistics are always exact at any instant.
However, the connection statistics for the virtual server class and global server instance are not updated instantly. They are updated by the bandwidth manager thread every recompute interval. The connection count for the virtual server class is the sum of the connections on all virtual servers of that class; and the global server instance connection count is the sum of connections on all virtual server classes.
Because of the way these values are computed, the number of connections for a virtual server is always correct (and if you've enforced a limit to the number of connections, you can never have more than the limit), and the virtual server class and server instance values are not quite as accurate, since they're only computed at intervals.
SNMP BasicsSNMP is a protocol used to exchange data about network activity. With SNMP, data travels between a managed device and a network management station (NMS). A managed device is anything that runs SNMP: hosts, routers, your web server, and other servers on your network. The NMS is a machine used to remotely manage that network. Usually, the NMS software will provide a graph to display collected data or use that data to make sure the server is operating within a particular tolerance.
The NMS is usually a powerful workstation with one or more network management applications installed. A network management application such as HP OpenView graphically shows information about managed devices, such as your web servers. For example, it might show which servers in your enterprise are up or down, or the number and type of error messages received. When you use SNMP with a Sun ONE server, this information is transferred between the NMS and the server through the use of two types of agents, the subagent and the master agent.
The subagent gathers information about the server and passes the information to the server's master agent. Every Sun ONE server, except for the Administration Server, has as subagent.
After making any SNMP configuration changes, you must click the Apply button, then restart SNMP subagent.
The master agent communicates with the NMS. The master agent is installed with the Administration Server.
You can have multiple subagents installed on a host computer, but only one master agent. For example, if you had Directory Server, Sun ONE Web Server, and the Messaging Server installed on the same host, the subagents for each of the servers would communicate with the same master agent, as shown below:
The Sun ONE Web Server MIBSun ONE Web Server stores variables pertaining to network management. Variables the master agent can access are called managed objects. These objects are defined in a tree-like structure called the management information base (MIB). The MIB provides access to the web server's network configuration, status, and statistics. Using SNMP, you can view this information from the network management workstation (NMS).
A server's MIB contains variable definitions pertaining to network management for that particular server. The top level of the MIB tree is shown in the figure below:
The top level of the MIB tree shows that the internet object identifier has four subtrees: directory (1), mgmt (2), experimental (3), and private (4). The private (4) subtree contains the enterprises (1) node. Each subtree in the enterprises (1) node is assigned to an individual enterprise, which is an organization that has registered its own specific MIB extensions. An enterprise can then create product-specific subtrees under its subtree. MIBs created by companies are located under the enterprises (1) node. The Sun ONE MIBs are located under the enterprises (1) node.
Each Sun ONE server subagent provides a MIB for use in SNMP communication. The server reports significant events to the network management station (NMS) by sending messages or traps containing these variables. The NMS can also query the server's MIB for data, or can remotely change variables in the MIB.
Each Sun ONE server has its own management information base (MIB). All Sun ONE MIBs are located at:
The Sun ONE Web Server's MIB is a file called webserv61.mib. This MIB contains the definitions for various variables pertaining to network management for Sun ONE Web Server.
The Sun ONE Web Server 6.1 MIB has an object identifier of
http 60 (iws60 OBJECT IDENTIFIER ::= {http 60 }) and is located in the server_root/plugins/snmp directory.You can see administrative information about your web server and monitor the server in real time using the Sun ONE Web Server MIB. Table 11-1 lists and describes the managed objects stored in the webserv61.mib.
Setting Up SNMPIn general, to use SNMP you must have a master agent and at least one subagent installed and running on a your system. You need to install the master agent before you can enable a subagent.
The procedures for setting up SNMP are different depending upon your system. Table 8.1 provides an overview of procedures you will follow for different situations. The actual procedures are described in detail later in the chapter.
Before you begin, you should verify two things:
See your system documentation for information on how to verify this information.
After changing SNMP settings in the Administration Server, installing a new server, or deleting an existing server, you must perform the following steps:
Table 2 Overview of procedures for enabling SNMP master agents and subagents.
Using a Proxy SNMP Agent (UNIX/Linux)You need to use a proxy SNMP agent when you already have a native agent running, and you want to use continue using it concurrently with an Sun ONE Web Server master agent. Before you start, be sure to stop the native master agent. (See your system documentation for detailed information.)
This section includes the following topics:
Installing the Proxy SNMP Agent
If an SNMP agent is running on your system and you want to continue using the native SNMP daemon, follow the steps in these sections:
- Install the SNMP master agent. See Installing the SNMP Master Agent.
- Install and start the proxy SNMP agent and restart the native SNMP daemon. See Using a Proxy SNMP Agent (UNIX/Linux).
- Start the SNMP master agent. See Enabling and Starting the SNMP Master Agent.
- Enable the subagent. See Enabling the Subagent.
To install the SNMP proxy agent, edit the CONFIG file (you can give this file a different name), located in plugins/snmp/sagt in the server root directory, so that it includes the port that the SNMP daemon will listen to. It also needs to include the MIB trees and traps that the proxy SNMP agent will forward.
Here is an example of a CONFIG file:
AGENT AT PORT 1161 WITH COMMUNITY public
Starting the Proxy SNMP Agent
To start the proxy SNMP agent, at the command prompt, enter:
Restarting the Native SNMP Daemon
After starting the proxy SNMP agent, you need to restart the native SNMP daemon at the port you specified in the CONFIG file. To restart the native SNMP daemon, at the command prompt, enter
where port_number is the port number specified in the CONFIG file. For example, on the Solaris platform, using the port in the previously mentioned example of a CONFIG file, you'd enter:
Reconfiguring the SNMP Native AgentIf your SNMP daemon is running on AIX, it supports SMUX. For this reason, you don't need to install a master agent. However, you do need to change the AIX SNMP daemon configuration.
AIX uses several configuration files to screen its communications. One of them, snmpd.conf, needs to be changed so that the SNMP daemon accepts the incoming messages from the SMUX subagent. For more information, see the online manual page for snmpd.conf. You need to add a line to define each subagent.
For example, you might add this line to the snmpd.conf:
IP_address is the IP address of the host the subagent is running on, and net_mask is the network mask of that host.
Installing the SNMP Master AgentTo configure the SNMP master agent you must install the Administration Server instance as the root user. However, even a non-root user can accomplish basic SNMP tasks, such as MIB browsing, on a web server instance by configuring the SNMP sub-agent to work with the master agent.
To install the master SNMP agent using the Server Manager:
- Log in as root.
- Check whether an SNMP daemon (snmpd) is running on port 161.
If no SNMP daemon is running, go to Step 4.
If an SNMP daemon is running, make sure you know how to restart it and which MIB trees it supports.
- If an SNMP daemon is running, kill its process.
- In the Server Manager, choose the SNMP Master Agent Trap page from the Global Settings tab. The Manager Entries page appears.
- Type the name of the system that is running your network management software.
- Type the port number at which your network management system listens for traps. (The well-known port is 162.) For more information on traps, see Configuring Trap Destinations.
- Type the community string you want to use in the trap. For more information on community strings, see Configuring the Community String.
- Click OK.
- In the Server Manager, the SNMP Master Agent Community page from the choose Global Settings tab. The Community Strings page appears.
- Type the community string for the master agent.
- Choose an operation for the community.
- Click OK.
Enabling and Starting the SNMP Master AgentMaster agent operation is defined in an agent configuration file named CONFIG. You can edit the CONFIG file using the Server Manager, or you can edit the file manually. You must install the master SNMP agent before you can enable the SNMP subagent.
If you get a bind error similar to "System Error: Could not bind to port," when restarting the master agent, use ps -ef | grep snmp to check if magt is running. If it is running, use the command kill -9 pid to end the process. The CGIs for SNMP will then start working again.
This section includes the following topics:
Starting the Master Agent on Another Port
The Administration Interface will not start the SNMP master agent on ports other than 161. However, you can manually start the master agent on another port using the following steps:
The master agent will then start on the desired port. However, the user interface will be able to detect that the master agent is running.
Manually Configuring the SNMP Master Agent
To configure the master SNMP agent manually:
- Log in as superuser.
- Check to see if there is an SNMP daemon (snmpd) running on port 161.
If an SNMP daemon is running, make sure you know how to restart it and which MIB trees it supports. Then kill its process.
- Edit the CONFIG file located in plugins/snmp/magt in the server root directory.
- (Optional) Define sysContact and sysLocation variables in the CONFIG file.
Editing the Master Agent CONFIG File
The CONFIG file defines the community and the manager that master agent will work with. The manager value should be a valid system name or an IP address.
Here is an example of a basic CONFIG file:
COMMUNITY public
MANAGER manager_station_name
WITH COMMUNITY public
Defining sysContact and sysLocation Variables
You can edit the CONFIG file to add initial values for sysContact and sysLocation which specify the sysContact and sysLocation MIB-II variables. The strings for sysContact and sysLocation in this example are enclosed in quotes. Any string that contains spaces, line breaks, tabs, and so on must be in quotes. You can also specify the value in hexadecimal notation.
Here is an example of a CONFIG file with sysContract and sysLocation variables defined:
Configuring the SNMP Subagent
You can configure the SNMP subagent to monitor your server.
To configure the SNMP subagent, perform the following steps:
- From the Administration Server, select the server instance and click Manage.
- Select the Monitor tab.
- Select SNMP Subagent Configuration.
- (UNIX only) Enter the name and domain of the server in the Master Host field.
- Enter the Description of the server, including operating system information.
- Enter the Organization responsible for the server.
- Enter the absolute path for the server in the Location field.
- Enter the name of the person responsible for the server and the person's contact information in the Contact field.
- Select On to Enable the SNMP Statistics Collection.
- Click OK.
- Click Apply.
- Select Apply Changes to restart your server for changes to take effect.
Starting the SNMP Master Agent
Once you have installed the SNMP master agent, you can start it manually or by using the Administration Server.
Manually Starting the SNMP Master Agent
To start the master agent manually, enter the following at the command prompt:
The INIT file is a nonvolatile file that contains information from the MIB-II system group, including system location and contact information. If INIT doesn't already exist, starting the master agent for the first time will create it. An invalid manager name in the CONFIG file will cause the master agent start-up to fail.
To start a master agent on a nonstandard port, use one of two methods:
Method one: In the CONFIG file, specify a transport mapping for each interface over which the master agent listens for SNMP requests from managers. Transport mappings allow the master agent to accept connections at the standard port and at a nonstandard port. The master agent can also accept SNMP traffic at a nonstandard port. The maximum number of concurrent SNMP is limited by your target system's limits on the number of open sockets or file descriptors per process. Here is an example of a transport mapping entry:
After editing the CONFIG file manually, you should start the master agent manually by typing the following at the command prompt:
Method two: Edit the /etc/services file to allow the master agent to accept connections at the standard port as well as a nonstandard port.
Starting the SNMP Master Agent Using the Administration Server
To start the SNMP master agent using the Administration Server, perform the following steps:
Configuring the SNMP Master AgentOnce you've enabled the master agent and enabled a subagent on a host computer, you need to configure the host's Administration Server. This entails specifying community strings and trap destinations.
Configuring the Community String
A community string is a text string that an SNMP agent uses for authorization. This means that a network management station would send a community string with each message it sends to the agent. The agent can then verify whether the network management station is authorized to get information. Community strings are not concealed when sent in SNMP packets; strings are sent in ASCII text.
You can configure the community string for the SNMP master agent from the Community Strings page in the Server Manager. You also define which SNMP-related operations a particular community can perform. From the Server Manager, you can also view, edit, and remove the communities you have already configured.
Configuring Trap Destinations
An SNMP trap is a message the SNMP agent sends to a network management station. For example, an SNMP agent sends a trap when an interface's status has changed from up to down. The SNMP agent must know the address of the network management station so it knows where to send traps. You can configure this trap destination for the SNMP master agent from Sun ONE Web Server. You can also view, edit, and remove the trap destinations you have already configured. When you configure trap destinations using Sun ONE Web Server, you are actually editing the CONFIG file.
Enabling the SubagentAfter you have installed the master agent that comes with the Administration Server, you must enable the subagent for your server instance before you attempt to start it. For more information on installing the master agent, see Installing the SNMP Master Agent. You can use the Server Manager to enable the subagent.
To stop the SNMP function on UNIX/Linux platforms, you must stop the subagent first, then the master agent. If you stop the master agent first, you may not be able to stop the subagent. If that happens, restart the master agent, stop the subagent, then stop the master agent.
To enable the SNMP subagent, use the SNMP Subagent Configuration page in the Server Manager, and start the subagent from the SNMP Subagent Control page. For more information, see the corresponding sections in the online help.
Once you have enabled the subagent, you can start, stop or restart it from The SNMP Subagent Control Page (UNIX/Linux) or the Services Control Panel for Windows.
After making any SNMP configuration changes, you must click the Apply button, then restart SNMP subagent.
Understanding SNMP MessagesGET and SET are two types of messages defined by SNMP. GET and SET messages are sent by a network management station (NMS) to a master agent. You can use one or the other, or both with the Administration Server.
SNMP exchanges network information in the form of protocol data units (PDUs). These units contain information about variables stored on the managed device, such as the web server. These variables, also known as managed objects, have values and titles that are reported to the NMS as necessary. Protocol data units sent by the server to the NMS are known as "traps." The use of GET, SET, and "trap" messages are illustrated in the following examples.
NMS-initiated Communication. The NMS either requests information from the server or changes the value of a variable store in the server's MIB. For example:
- The NMS sends a message to the Administration Server master agent. The message might be a request for data (a GET message), or an instruction to set a variable in the MIB (a SET message).
- The master agent forwards the message to the appropriate subagent.
- The subagent retrieves the data or changes the variable in the MIB.
- The subagent reports data or status to the master agent, and then the master agent forwards the message back (a GET message) to the NMS.
- The NMS displays the data textually or graphically through its network management application.
Server-initiated Communication. The server subagent sends a message or "trap" to the NMS when a significant event has occurred. For example:


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Quarterback's new title? Homecoming queen
Melissa IsaacsonHomecoming coronation or no homecoming coronation, South Plantation High School football coach Doug Gatewood was not exactly in a festive mood Thursday night. His undefeated Paladins were leading Hollywood Hills only 13-0 at halftime of a lacklust...
Blog | October 12, 2012 -
espnW -- Erin DiMeglio makes history at South Plantation High Sch...
Melissa IsaacsonErin DiMeglio recently made history by becoming the first female quarterback to play in a regular-season high school game in Florida. But the teenager has never wanted any attention or praise, she has just wanted to play the sport she's always loved.
Story | Conversation | September 11, 2012


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Azure Search provides building blocks for defining search relevance in your application with a new feature called "scoring profile".
Posts Tagged: Azure Search
Announcing New Enhancements to Azure Search Suggestions
When we first implemented search suggestions in Azure Search we did so with prefix matching. We listened to your feedback and have now implemented infix matching to enhance the results!
Azure Search – How to Add Suggestions (auto-complete) to your Search Applications
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How to Sync SQL Server Data with Azure Search
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Azure Search New Samples and Videos
We announced the Azure Search Public Preview a few weeks ago and we are getting some great feedback!
Azure Search Scenarios and Capabilities
To follow up on the announcement of Azure Search last week, I wanted to take a minute to give a bit of framing on why we built Azure Search and how we picked its current capabilities.
New Azure services and updates expand openness, choice and flexibility
We are excited to announce new services and updates that affirm our commitment to enabling developers build innovations how they want.


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Questions Answered
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Identify the y-intercept.
y = -1.5x – 33
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Monday, January 26th, 2015
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It's time to apply for 2015-16 financial aid by filling out the FAFSA at http://fafsa.gov/ Below is an info graphic on simple steps to transfer tax information into your FAFSA.
Spring 2015 Financial Aid Newsletter
Monday, January 12th, 2015
Tagged as: News, newsletter
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text: JFS M: Food Microbiology and Safety Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream ¸ A.S. AKALIN AND D. ERISIR ABSTRACT: The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at –18 ◦ C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P < 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin (P < 0.05). Some textural properties have also improved especially by the end of storage. Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (P < 0.05). Oligofructose significantly improved the viability of L. acidophilus La-5 and B. animalis Bb-12 in ice cream mix (P < 0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 106 CFU/g was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage. Keywords: Bifidobacterium animalis Bb-12, inulin, Lactobacillus acidophilus La-5, low-fat ice cream, oligofruc- M: Food Microbiology tose & Safety Introduction gestible food ingredients or prebiotics that selectively stimulate D airy products with incorporated probiotic bacteria are gaining popularity and the probiotics comprise approximately 65% of the world functional food market (Agrawal 2005). The species growth and/or activity of probiotic bacteria have been used to in- crease the viability of probiotic bacteria in dairy products. On the other hand, by decreasing the fat content in frozen dairy of bacteria most commonly used in dairy products for probiotic product formulations, quality characteristics on body and texture effect are Lactobacillus and Bifidobacterium (Saxelin and others are affected (Ohmes and others 1998). In this respect, inulin and 2005). Standards requiring a minimum of 106 to 107 CFU/g of Lacto- oligofructose, the best-known prebiotics and also fat replacers, pos- bacillus acidophilus and/or bifidobacteria in fermented dairy prod- sess several functional and nutritional properties that may be used ucts have been introduced by several food organizations worldwide to formulate innovative healthy foods for today's consumer. Inulin (Shah 2000). Therefore, it is important to ensure a high survival is a term applied to a heterogeneous blend of fructose polymers rate of these bacteria during the product shelf life to maintain con- found widely distributed in nature as plant storage carbohydrates. sumer confidence in probiotic products (Saxelin and others 1999). It has a degree of polymerization (DP) of 2 to 60. Oligofructose Ice cream seems suitable for delivering probiotics in human diet is a subgroup of inulin, consisting of polymers within a DP ≤ 10. because of its pleasant taste and attractive texture. However, in or- Both inulin and oligofructose are widely used in functional foods der to ensure that the product provides an adequate content of throughout the world (Sangeetha and others 2005). Their structure microorganisms, cells must survive in freezing and frozen storage. is similar to corn sweeteners, principal carbohydrates used in ice Freezing and thawing cause various degrees of damage to cells, in- cream technology. Classed as fat replacers, inulin and oligofructose cluding microorganism death, inhibition of its development, re- influence the bulk and mouthfeel of the products. Also they are re- duction, or interruption of metabolic activity (Davies and Obafemi sistant to hydrolysis in both the stomach and small intestine, and 1985). are classified as dietary fiber ingredients (Spiegel and others 1994; Recent studies have focused on the survival of probiotic bac- Niness 1999). teria in ice cream produced by different techniques such as cul- The main uses of inulin and oligofructose are as texturizing turing ice cream mix (Hekmat and McMahon 1992; Davidson and agents, particularly in low-fat foods such as ice cream (Devereux others 2000; Akın 2005; Favaro-Trindade and others 2006), nonfer- and others 2003). Some studies have been reported on the function- mented ice cream mix (Alamprese and others 2002; Haynes and ality of inulin as a fat replacer in reduced fat ice cream (Schaller- Playne 2002), or adding fermented milk to regular ice cream mix Povolny and Smith 2001), in yog-ice cream (El-Nagar and oth- (Christiansen and others 1996; Hagen and Narvhus 1999). Nondi- ers 2002), and in fat-free starch-based dairy dessert (Tarrega and Costell 2006). However, no research has been reported on both functional and prebiotic effects of inulin and oligofructose as a food MS 20070590 Submitted 7/27/2007, Accepted 2/7/2008. Authors are with Ege ingredient in low-fat probiotic ice cream. Thus, our objective was to Univ., Faculty of Agriculture, Dept. of Dairy Technology, 35100, Bornova, compare the effects of inulin or oligofructose supplementation es- Izmir, Turkey. Direct inquiries to author Akalın (E-mail: sakalin21@ pecially on the survival of probiotic starter culture and also the rhe- yahoo.com). ological characteristics of low-fat probiotic ice cream. In addition, C 2008 Institute of Food Technologists Vol. 00, Nr. 0, 2008—JOURNAL OF FOOD SCIENCE M1 doi: 10.1111/j.1750-3841.2008.00728.x Further reproduction without permission is prohibited Probiotic culture survival in ice cream . . . we aimed to compare the rheological characteristics of regular low- Overrun% = (weight of ice cream mix) – (weight of ice cream) fat ice cream and probiotic ice cream. × 100 × (weight of ice cream)−1 (Marshall and others 2003). Apparent viscosities of the mixes were evaluated at 4 ◦ C after Materials and Methods 24 h aging using a Brookfield RV Viscometer fitted with spindle no:5 at 20 rpm (Brookfield Engineering Laboratories, Stoughton, Mass., Ingredients and formulation for ice cream U.S.A.). Results were multiplied by RV viscometer factor (2000/N, In the production of ice cream, cow's milk was supplied from N = 20 rpm) and given as Pa.s. Firmness of ice cream was de- Ege Univ., Agricultural Faculty, Menemen Research Farm (Izmir, termined by a Surberlin PNR 6 Penetrometer (Sommer Runge KG, Turkey), pasteurized cream containing 35% milk fat, and non- Berlin, Germany). Penetrations of a conical spindle weighing 91.6 fat milk powder was supplied from Pınar Dairy Industry (Izmir, g (× 0.1 mm) to ice cream at –18 ◦ C were measured after 5 s. Be- Turkey), and freeze-dried DVS starter cultures of Lactobacillus fore the measurements were taken, penetrations of the probe were acidophilus La-5 and Bifidobacterium animalis subs. lactis Bb- conducted 4 cm from the side of each cup and were repeated twice. 12 were obtained from Chr. Hansen Lab. (Hoersholm, Denmark). Firmness was measured as the depth (in mm) of penetration of con- Other ingredients for low-fat ice cream mix included sucrose and ical spindle into the ice cream and then a firmness index (g/mm) corn syrup (G-40) (Cargill, ˙ Istanbul, Turkey), stabilizer–emulsifier was calculated by dividing the conical spindle weight (91.6 g) to the mixture of Cremodan SE 30 (Danisco AS, Copenhagen, Denmark), depth of penetration (mm). inulin (Fibruline XL, molecular weight: 3300, degree of polymer- Melting behavior, expressed as 1st dripping time and melting ization > 20), and oligofructose (Fibrulose F97, molecular weight: properties, was evaluated on ice cream samples stored at –18 ◦ C. 1000, degree of polymerization < 20) (Cosucra AS, Fontenoy, Bel- Melting properties were determined by carefully cutting the plastic gium). cups from the ice cream samples (preweighed as 25 g), placing the ice cream onto 1-mm stainless steel screen over a cup, and weigh- Manufacture of ice cream ing the amount of ice cream drained into the cup over a 90-min All ice creams were manufactured in the pilot plant of Dairy period at 20 ± 0.5 ◦ C. The time for the 1st drop of melted ice cream Technology Dept., Faculty of Agriculture, Univ. of Ege. Mix formu- was also determined (Christiansen and others 1996). M: Food Microbiology lation was 4% (w/w) milk fat, 12% (w/w) milk solids nonfat, 13% (w/w) sucrose, 0.65% (w/w) stabilizer/emulsifier, 4% (w/w) 42 Dex- Enumeration of probiotic bacteria & Safety trose Equivalent corn syrup for regular ice cream (R) and probiotic The count of viable probiotic bacteria was determined after ag- ice cream (P), 4% (w/w) oligofructose for probiotic ice cream with ing of the mix for 24 h at 4 ◦ C, and then during the storage days of oligofructose (PO), and 4% (w/w) inulin for probiotic ice cream the samples. One gram of probiotic ice cream sample was diluted with inulin (PI). with 9 mL of sterile 0.1% (w/v) peptone water (Oxoid, Basingstoke, Raw milk and cream were weighed into stainless steel milk Hampshire, U.K.) and mixed uniformly with a vortex mixer. Subse- cans. All dry ingredients were mixed into the cold liquid ingre- quent serial dilutions were made and viable cell numbers enumer- dients and complete incorporation was ensured. The mixes were ated using the pour plate technique. The counts of L. acidophilus pasteurized at 68 ◦ C for 30 min. L. acidophilus La-5 and B. an- La-5 were enumerated on MRS agar (Merck, KGaA 64271, Darm- imalis Bb-12 cultures were added to the mixes (0.3%) except for stadt, Germany) incubated aerobically at 37 ◦ C for 72 h. (Chris- the regular sample (R), after cooling to 40 ◦ C, to achieve ap- tiansen and others 1996). B. animalis Bb-12 was enumerated ac- proximately 108 CFU/g, mixed well, and fermented for approx- cording to the method of Lankaputhra and others (1996) using imately 4 h at 40 ◦ C until the desired pH of 5.5 was reached. MRS-NNLP (nalidixic acid, 15 mg/L; neomycin sulphate, 100 mg/L; Hekmat and McMahon (1992) reported that probiotic ice cream lithium chloride, 3 mg/L and paramomycin sulphate, 200 mg/L) was preferred at pH 5.5 regarding overall acceptance by judges. agar. Filter sterilized NNLP was added to the autoclaved MRS base The fermented mixes were then cooled in an ice bath to 5 ◦ C. just before pouring (Laroia and Martin 1991). The inoculated plates All mixes were aged at 4 ◦ C for 24 h to ensure complete hydra- were incubated anaerobically at 37 ◦ C for 72 h using an oxygen tion of all ingredients. Mixes were frozen in random order using free gas mixture of anaerobic jars (Merck). Plates containing 25 to g a batch ice cream freezer (4 L capacity, U˘ ur, Nazilli, Turkey) for 250 colonies were enumerated and recorded as logarithm of colony 35 min. The ice cream was packaged into 150-mL plastic cups and forming units (CFU)/g of sample. 50-mL plastic cups (as 25 g for melting behavior), and then placed in a hardening room at –18 ◦ C. The experiment was conducted in Statistical analysis triplicate. Each experiment was independently replicated 3 times and all analysis and enumerations were done in duplicate. Analysis of vari- Compositional analyses ance for each set of data was conducted as a factorial arrangement Total solids in the ice cream was determined by drying the sam- of treatments in a completely randomized block design to deter- ples for 3.5 h at 100 ◦ C and fat contents were analyzed by means of mine whether significant differences existed. For the storage ex- the Gerber method (AOAC 1990). The pH values of ice cream sam- periment, the set of data was conducted as a split plot in a ran- ples were measured with a pH-meter combined with a glass elec- domized complete block design. Each replication was a block; milk trode (Beckman Zeromatic SS-3, Beckman Instruments Inc., Fuller- treatment was the main unit treatment, and days of storage were ton, Calif., U.S.A.). The titratable acidity in ice cream was deter- the subunit treatment. The model equation was Yi jk = µ + αi + mined with N/10 natrium hydroxide in the presence of phenolph- βj(i) + δk + (αδ)ik + εi jk where µ, αi , β j(i) , δk , (αδ)ik , and εi jk repre- thalein and expressed as percent lactic acid. sent overall mean effect, effect of milk treatment i, random ef- fect of block j receiving milk treatment i, effect of storage time k, Rheological analyses milk treatment by storage time interaction, and experimental error, Overrun was measured with a comparison of the weight of ice respectively. cream mixture before and after freezing. The formula for overrun is Data were analyzed using the general linear model procedure of as follows: the SPSS Win 9.0 program, and Duncan's multiple range test was M2 JOURNAL OF FOOD SCIENCE—Vol. 00, Nr. 0, 2008 Probiotic culture survival in ice cream . . . Table 1 --- Results (mean ± SD, n = 3) of compositional and physical analyses on aged mix and ice cream. Mix Ice cream Mix or Apparent viscosity ice cream pH (Pa.s) Total solids (%) Fat (%) Lactic acid (%) pH Overrun (%) R 6.90 ± 0.00b 1.76 ± 0.0a 33.38 ± 0.04a 4.0 ± 0.0a 0.14 ± 0.01a 6.90 ± 0.01b 23.6 ± 4.0a P 5.52 ± 0.05a 2.68 ± 0.03b 33.42 ± 0.02a 4.0 ± 0.1a 0.51 ± 0.01b 5.45 ± 0.06a 27.6 ± 1.9ab PO 5.52 ± 0.05a 3.35 ± 0.01c 33.47 ± 0.11a 4.1 ± 0.1a 0.51 ± 0.01b 5.45 ± 0.17a 31.7 ± 1.3b PI 5.47 ± 0.05a 3.91 ± 0.04d 33.49 ± 0.05a 4.1 ± 0.1a 0.52 ± 0.02b 5.35 ± 0.17a 50.6 ± 2.5c R = regular mix or ice cream; P = probiotic mix or ice cream; PO = probiotic mix or ice cream with oligofructose; PI = probiotic mix or ice cream with inulin. a,b,c Means with different letters in the same column are different (P < 0.05). used to compare means when the effect was significant (P < 0.05). In addition, statistical significance was given in terms of P values, with differences at the 95% confidence interval (P < 0.05) being considered statistically significant (SPSS 1997). Results and Discussion C ompositional analyses of ice cream samples performed in the 1st day of storage revealed that the targeted total solids and fat levels were achieved (Table 1). As expected, pH and lactic acid contents of regular and probiotic ice cream samples were signif- icantly different (P < 0.05) while similar lactic acid contents and pH values were determined in all probiotic ice creams (P > 0.05). Regular ice cream sample had a mean pH value of 6.90 ± 0.01 and M: Food Microbiology lactic acid percentage of 0.14 ± 0.01. There were significant differ- ences in viscosities among all mixes, including probiotic ice cream & Safety mixes, and viscosity increased by addition of oligofructose or in- ulin to mix (P < 0.05) (Table 1). High apparent viscosity in the Figure 1 --- Firmness index of ice cream during storage. probiotic ice cream mix containing oligofructose or inulin can be R = regular ice cream; P = probiotic ice cream; PO = explained by the interactions of the dietary fiber and liquid com- probiotic ice cream with oligofructose; PI = probiotic ice ponents of the probiotic ice cream mix. Ice cream mixes contain- cream with inulin. The error bars represent the standard deviation (n = 3). a,b,c Means with different letters in the ing carbohydrate-based fat replacers exhibit a viscous behavior be- same storage day are different (P < 0.05). cause of the capability for imbibing water, which would increase the viscosity of the system (Schmidt and others 1993). The high- est mean apparent viscosity of 3905 MPa.s (P < 0.05) was obtained cream. Addition of oligofructose or inulin increased the firmness in the probiotic mixes containing inulin (Table 1). Similar to our in probiotic ice cream. (P < 0.05) (Figure 1). However, ice cream findings, significantly higher apparent viscosity was obtained by supplemented with inulin was significantly firmer than other prod- replacing 100% of the 42 DE corn syrup with inulin in a reduced ucts throughout the storage except the 1st day (P < 0.05). Due to fat ice cream mix (Schaller-Povolny and Smith 2001). The authors its longer chain length, inulin is less soluble than oligofructose and reported that higher apparent viscosity resulted from the higher has the ability to form inulin microcrystals when sheared in wa- molecular weight of inulin and that a potential interaction between ter or milk. These crystals interact to form a creamy texture (Niness the inulin and milk proteins could also be present in the system. 1999). In addition, the ability of inulin to bind water molecules and Higher molecular weight of inulin may be related to higher ap- form a particle gel network can improve the firmness of the prod- parent viscosity of the ice cream mix with inulin in our study. In- uct (Franck 2002). Although it seems that firmness was improved in ulin, being highly hygroscopic, would bind water and form a gel- all products by extension of storage, significant increases were not like network that, in addition to other components (like corn syrup found (P > 0.05) except for the 60th day for the P sample, the 60th or emulsifier–stabilizer mixture), would modify the rheology of the and 90th days for the PI sample, and the 90th day for the R and PO mix. Similar results in relation to the effect of inulin on viscosity samples. were also reported by El-Nagar and others (2002) and Akın (2005) A slower change in melting properties was observed in probi- for yog-ice cream and probiotic-fermented ice cream, respectively. otic ice creams when compared to control sample during storage The highest overrun value was also obtained in probiotic ice (P < 0.05) (Figure 2). Melting properties were also improved by cream mix containing inulin (P < 0.05), indicating its responsibil- using oligofructose and inulin (P < 0.05). However, the most re- ity for the increased air incorporation (Table 1). The overrun value markable improvement in melting behavior was obtained in the increased approximately 2 times when inulin was used in the man- product containing inulin (P < 0.05). The change in melting prop- ufacture, in contrast to the findings of Akın (2005) for probiotic- erties decreased in all samples as storage time increased, and the fermented ice creams. The addition of L. acidophilus La-5 and B. least change was obtained at the 60th and 90th days for the PI sam- animalis Bb-12 and fermentation of the mix did not significantly af- ple and the 90th day for the other products (P < 0.05). The 1st drip- fect the overrun values (Table 1). Alamprese and others (2002) also ping time was also longer in probiotic ice creams supplemented reported that Lactobacillus johnsonii La1 addition did not modify with oligofructose and inulin in comparison to the control sample the overrun of ice cream. (Figure 3). However, inulin increased the 1st dripping time more In the current study, a direct correlation has been determined than oligofructose, which was found to be statistically signif- between firmness and melting behavior. Our results indicated that icant for all storage days (P < 0.05). Additionally, the times all probiotic ice creams were found to be firmer than regular ice prolonged in all samples as storage time increased while the Vol. 00, Nr. 0, 2008—JOURNAL OF FOOD SCIENCE M3 Probiotic culture survival in ice cream . . . longest time was reported at the 60th and the 90th days for product. These observations are consistent with those of El-Nagar , the R, P and PO samples and at the 90th day for the PI sam- and others (2002) who demonstrated that inulin supplementation ple (P < 0.05). Typically, ice crystal size increases by about reduced the melting rate and increased firmness in yog-ice cream. 30% to 40% during hardening of ice cream. In the storage, ice Akın (2005) also reported that addition of inulin retarded the melt- recrystallization occurs. The small crystals melt at the same time ing time of probiotic-fermented ice cream. This study has verified that large crystals grow. The changes in ice crystals due to the ther- that the highest values for the apparent viscosity, overrun, and firm- modynamic ripening process are enhanced by temperature fluctu- ness and the most remarkable improvement in the meltdown char- ations. Small crystals, with a slightly lower melting point, are more acteristics were obtained in the mix or ice cream containing probi- sensitive to temperature fluctuations than larger crystals (Marshall otics and inulin (P < 0.05). Ice creams containing a high amount of and others 2003). Inulin or oligofructose can control ice recrystal- air (high overrun) tend to melt slowly. Air cells act as an insulator lization like a stabilizer agent. Therefore, the 1st dripping time of all (Marshall and others 2003). samples can be improved by these interactions as storage time in- The viable counts of probiotic bacteria were 7.74 ± 0.51, 8.44 ± creased. Addition of inulin led to the lowest change in melting prop- 0.16, and 8.24 ± 0.04 log CFU/g for L. acidophilus La-5 and 7.58 ± erties and longest 1st dripping time as well as the most increase 0.62, 8.49 ± 0.14, and 8.12±0.28 log CFU/g for B. animalis Bb-12 in in firmness (P < 0.05), due probably to the high molecular weight , the ice cream mixes P PO, and PI, respectively. When compared to and hygroscopic properties of inulin. The gelling properties of in- the control sample, the viable counts for both L. acidophilus La-5 ulin improve the consistency of mix and retard the melting of the and B. animalis Bb-12 significantly increased in the probiotic ice cream mix by addition of oligofructose (P < 0.05) due to the pos- sible prebiotic effects of oligofructose in the ice cream mix. Fruc- tooligosaccharides (FOS), especially oligofructose, are preferred by bifidobacteria as a source of carbon and energy. Growth rates of bi- fidobacteria cultivated on either oligofructose or inulin were eval- uated and better growth was obtained on oligofructose than inulin (Wang and Gibson 1993; Gibson and Wang 1994). In addition, in M: Food Microbiology vitro fermentation of inulin revealed that molecules with a shorter chain length are fermented quicker than molecules with a longer & Safety chain length (Roberfroid and others 1998). Therefore, higher sur- vival of these probiotics in ice cream mix containing oligofructose can be sourced from shorter chain length or lower polymerization degree of oligofructose than inulin. The changes in the viable counts of L. acidophilus La-5 and B. animalis Bb-12 in ice cream samples during storage are presented in Table 2. During freezing of the mix, the counts of both viable bac- teria decreased by 1.5 to 2.0 log units, and their numbers in the frozen ice cream were found to be in the range of 5.96 to 6.60 log CFU/g for B. animalis Bb-12 and 5.98 to 6.21 log CFU/g for L. aci- Figure 2 --- Melting properties of ice cream during storage. R = regular ice cream; P = probiotic ice cream; PO = dophilus La-5. The decline in bacterial counts, as a result of freez- probiotic ice cream with oligofructose; PI = probiotic ice ing, is most likely due to the freeze injury of cells leading eventually cream with inulin. The error bars represent the standard the death of cells. Furthermore, the incorporation of oxygen into deviation (n = 3). a,b,c,d Means with different letters in the the mix may have resulted in an additional decrease in viable cell same storage day are different (P < 0.05). counts as well as the mechanical stresses of the mixing and freez- ing process. The counts also significantly decreased (0.3 to 0.9 log CFU/g) throughout the storage (P < 0.05); however, freezing and mixing involved in converting the mix into ice cream had a greater effect on culture viability than storage in ice cream (P < 0.05). A similar finding was reported by Hagen and Narvhus (1999), Alam- prese and others (2002), and Haynes and Playne (2002), but not by Hekmat and McMahon (1992). During freezing and storage of ice cream, more or less reduction in the survival of probiotic bacte- ria was also reported (Hekmat and McMahon 1992; Christiansen and others 1996; Hagen and Narvhus 1999) for different microor- ganisms, different production technologies and formulations, and pH. On the other hand, Davidson and others (2000) and Alamprese and others (2002) reported that starter culture bacteria in low-fat ice cream did not change significantly during storage. In our study, B. animalis Bb-12 survived better than L. aci- dophilus La-5 in ice cream over 90 d (Table 2). However, the viable counts of B. animalis Bb-12 were higher than the recommended Figure 3 --- First dripping times of ice cream during stor- minimum limit of 106 CFU/g only in ice cream containing age. R = regular ice cream; P = probiotic ice cream; PO = oligofructose during storage. In addition, according to the general probiotic ice cream with oligofructose; PI = probiotic ice mean value of storage, the ice cream products supplemented with cream with inulin. The error bars represent the standard deviation (n = 3). a,b,c Means with different letters in the oligofructose contained higher viable counts of both probiotic bac- same storage day are different (P < 0.05). teria during the storage, possibly depending on the higher viable M4 JOURNAL OF FOOD SCIENCE—Vol. 00, Nr. 0, 2008 Probiotic culture survival in ice cream . . . Table 2 --- Viable counts of L. acidophilus La-5 and B. animalis Bb 12 (mean ± SD, n = 3) in ice cream during storage (log CFU/g). Ice cream 1st day 30th day 60th day 90th day Mean of storage L. acidophilus La-5 P 5.98 ± 0.25aB 5.53 ± 0.18aAB 5.02 ± 0.48aA 5.13 ± 0.28aA 5.41 ± 0.48a PO 6.21 ± 0.02aB 5.77 ± 0.11bA 5.79 ± 0.15bA 5.70 ± 0.10bA 5.87 ± 0.23b PI 6.00 ± 0.09aB 5.47 ± 0.14aA 5.24 ± 0.10aA 5.12 ± 0.46aA 5.46 ± 0.41a B. animalis Bb-12 P 6.27 ± 0.19bB 5.97 ± 0.07bA 5.93 ± 0.26bA 5.94 ± 0.20abA 6.03 ± 0.23b PO 6.60 ± 0.20cB 6.40 ± 0.17cAB 6.45 ± 0.28cAB 6.25 ± 0.11bA 6.43 ± 0.22c PI 5.96 ± 0.13aB 5.36 ± 0.35aA 5.51 ± 0.19aAB 5.47 ± 0.55aAB 5.57 ± 0.39a P = probiotic ice cream; PO = probiotic ice cream with oligofructose; PI = probiotic ice cream with inulin. a,b,c Means with different letters in the same column are different (P < 0.05). A–C Means in the same row with different superscripts are significantly different (P < 0.05). counts in mixes with oligofructose and more conducive structure of Devereux HM, Jones GP, McCormack L, Hunter WC. 2003. Consumer accept- ability of low fat foods containing inulin and oligofructose. J Food Sci 68: oligofructose to cell viability during storage (P < 0.05). The lowest 1850–4. viable counts of B. animalis Bb-12 obtained in the products with El-Nagar G, Clowes G, Tudorica CM, Kurı V, Brennan CS. 2002. Rheological qual- inulin in the first and other days of storage (P < 0.05) can be caused ity and stability of yog-ice cream with added inulin. Int J Dairy Technol 55: 89–93. by the higher overrun rate of these samples (Table 2). In general, Favaro-Trindade CS, Bernardi S, Bodini RB, de Carvalho Balieiro JC, de Almeida E. being strictly anaerobic, Bifidobacterium spp. are more sensitive 2006. Sensory acceptability and stability of probiotic microorganisms and vita- min C in fermented acerola (Malpigha emarginata DC.) ice cream. J Food Sci 71: to oxygen than L. acidophilus (Talwalkar and Kallasapathy 2003). 492–5. Franck A. 2002. Technological functionality of inulin and oligofructose. Br J Nutr 2:287–91. Conclusions Gibson GR, Wang X. 1994. Bifidogenic properties of different types of fructo- oligosaccharides. Food Microbiol 11:491–8. T he best improvement in textural characteristics in terms of Hagen M, Narvhus JA. 1999. Production of ice cream containing probiotic bacteria. M: Food Microbiology firmness, melting properties, and 1st dripping time was ob- Milchwissenschaft 54:265–8. Haynes N, Playne MJ. 2002. Survival of probiotic cultures in low-fat ice-cream. Aust J tained in probiotic ice cream with inulin during storage (P < 0.05). Dairy Technol 57:10–4. & Safety Viable starter culture counts reduced (0.3 to 0.9 log CFU/g) during Hekmat S, McMahon DJ. 1992. Survival of Lactobacillus acidophilus and Bifidobac- terium bifidum in ice cream for use as a probiotic food. J Dairy Sci 75:1415– the storage, but at the initial freezing and churning stage of convert- 22. ing mix into ice cream a greater decrease (1.5 to 2.0 log unit) in the Lankaputhra WEV, Shah NP, Britz ML. 1996. Evaluation of media for selective enu- meration of Lactobacillus acidophilus and Bifidobacterium species. Food Aust counts L. acidophilus La-5 and B. animalis Bb-12 (P < 0.05) was ob- 48:113–8. served. Survival of L. acidophilus La-5 and B. animalis Bb-12 in ice Laroia S, Martin JH. 1991. Methods for enumerating and propagating bifidobacteria. Cultured DairyProd J 26:32–3. cream was significantly enhanced with oligofructose (P < 0.05) and Marshall RT, Goff HD, Hartel RW. 2003. Ice cream. 6th ed. New York: Kluwer Aca- the recommended minimum limit of 106 CFU/g was maintained demic/Plenum Publishers. Niness KR. 1999. Inulin and oligofructose: what are they? J Nutr 129:1402–6. for B. animalis Bb-12 in only probiotic ice cream with oligofructose Ohmes RL, Marshall RT, Heymann H. 1998. Sensory and physical properties of ice during storage. creams containing milk fat or fat replacers. J Dairy Sci 81:1222–8. Roberfroid MB, Van Loo JAE, Gibson GR. 1998. The bifidogenic nature of chicory in- ulin and its hydrolysis products. J Nutr 128:11–9. Acknowledgments Sangeetha PT, Ramesh MN, Prapulla SG. 2005. Recent trends in the microbial produc- The authors thank the Ege Univ., Faculty of Agriculture, and Re- tion, analysis and application of fructooligosaccharides. Trends Food Sci Technol 16:442–57. search Fund Council for financial support to this study. Saxelin M, Grenov B, Svensson U, Fonden R, Reniero R, Mattila-Sandholm T. 1999. The technology of probiotics. Trends Food Sci Technol 10:387–92. Saxelin M, Tynkkynen S, Mattila-Sandholm T, de Vos WM. 2005. Probiotic and other References functional microbes: from markets to mechanisms. Curr Opin Biotechnol 16:204– Agrawal R. 2005. Probiotics: an emerging food supplement with health benefits. Food 11. Biotechnol 19:227–46. Schaller-Povolny LA, Smith DE. 2001. Viscosity and freezing point of a reduced fat ice Akın S. 2005. Effects of inulin and different sugar levels on viability of probiotic bacte- cream mix as related to inulin content. Millchwissenschaft 56:25–9. ria and the physical and sensory characteristics of probiotic fermented ice-cream. Schmidt KA, Lundy A, Reynolds J, Yee LN. 1993. Carbohydrate or protein based fat Milchwisssenschaft 60:297–301. mimicker effects on ice milk proteins. J Food Sci 58:761–3, 79. Alamprese C, Foschino R, Rossi M, Pompei C, Savani L. 2002. Survival of Lactobacillus Shah NP. 2000. Probiotic bacteria: selective enumeration and survival in dairy prod- johnsonii La1 and influence of its addition in retail-manufactured ice cream pro- ucts. J Dairy Sci 83:894–907. duced with different sugar and fat concentrations. Int Dairy J 12:201–8. Spiegel JE, Rose R, Karabell P, Frankos VH, Schmitt DF. 1994. Safety and benefits of AOAC. 1990. Official methods of analysis of the association of analytical chemists. fructooligosaccharides as food ingredients. Food Technol 48:85–9. 15th ed. Washington, D.C.: AOAC. SPSS. 1997. Release 8 for Windows. Chicago, Ill.: SPSS Inc. Christiansen PS, Edelsten D, Kristiansen JR, Nielsen EW. 1996. Some properties of ice Talwalkar A, Kallasapathy KE. 2003. A review of oxygen toxicity in probiotic yogurts: cream containing Bifidobacterium bifidum and Lactobacillus acidophilus. Milch- influence on the survival of probiotic bacteria and protective techniques. Compr wissenschaft 51:502–4. Rev Food Sci F 3:117–24. Davidson RH, Duncan SE, Hackney CR, Eigel WN, Boling JW. 2000. Probiotic culture Tarrega A, Costell E. 2006. Effect of inulin addition on rheological and sensory prop- survival and implications in fermented frozen yoghurt characteristics. J Dairy Sci erties of fat-free starch-based dairy desserts. Int Dairy J 16:1104–12. 83:666–73. Wang X, Gibson GR. 1993. Effects of the in vitro fermentation of oligofructose ad Davies R, Obafemi A. 1985. Response of micro-organisms to freeze-thaw stress. In: inulin by bacteria growing in the human large intestine. J Appl Bacteriol 75: Robinson RK, editor. Microbiology of frozen foods. London, U.K.: Elsevier Applied 373–80. Science Publishers. p 83–107. Vol. 00, Nr. 0, 2008—JOURNAL OF FOOD SCIENCE M5


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The river Kongeåen meanders through the area and is the southern border of the three municipalities, Brørup, Holsted and Vejen. It is known to be one of the best fishing waters in Denmark with its excellent stock of trout and grayling, which is beeing put out throughout the year.
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Crab, avocado & herby hollandaise tarts
By Jane Hornby
Cooking time
Prep: 25 mins Cook: 15 minsSkill level
Moderately easyServings
Serves 8 as a starterThese versatile crab tarts are perfect for Christmas or celebratory meals
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 484
- protein
- 15g
- carbs
- 14g
- fat
- 42g
- saturates
- 21g
- fibre
- 2g
- sugar
- 1g
- salt
- 0.6g
- 8 slices white bread (medium sliced white works best)
- 50g butter, melted
- 2 ripe avocados
- juice ½ lemon
- 100g bag wild rocket
- 400g white crabmeat (we used 2 x 200g tubs Hebridean crab meat from the Waitrose chiller cabinet)
For the herby hollandiase
- 4 tbsp white wine vinegar
- ½ tsp peppercorns
- 1 fresh bay leaf
- 4 egg yolks
- 250g pack unsalted butter
- small handful chervil or tarragon, roughly chopped
- juice ½ lemon
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- Heat oven to 200C/fan 180C/gas 6. Punch out a circle from the centre of each slice of bread using a 10cm round cutter and roll flat with a rolling pin. Brush circles with the melted butter on each side, then press into 8 individual tart tins. Lift onto 2 baking sheets and bake for 10 mins or until tinged with gold at the edges. Carefully flip the cases out from the tins so they are upside down on the trays, then put back into the oven for 5 mins or until crisp and dry. Leave to cool. Can be kept in an airtight tin for up to 3 days.
- To start the sauce, put the vinegar, peppercorns and bay leaf into a small pan and bring to the boil. Simmer for about 5 mins or until reduced to about 1 tbsp. Take off the heat, then strain out bay leaf and peppercorns. Will keep covered in the fridge for up to a week.
- Halve avocados, stone and peel. Thinly slice avocado, put into a bowl and gently toss with a squeeze of lemon juice. Can be kept covered in the fridge for up to 2 hrs before serving. When ready to serve, put the avocado and a little rocket into each case, then top with crabmeat. Tip vinegar reduction into a tall, narrow jug, then add the egg yolks. Melt the butter in a pan over a medium heat (don't boil), then add to the jug. Put a stick blender right to the bottom of the jug, turn on and draw very slowly up through the butter. The sauce will thicken as the yolks and butter meld together. Add herbs, season, then add a dash of lemon juice to bring out the herby flavour and cut through the butteriness. Spoon the hollandaise generously over each tartlet so it oozes over the crab. Serve at once.
Recipe from Good Food magazine, December 2006
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