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C: \ Security & Privacy \ Encryption Tools \ Disk Encryption Software Cryptic Disk 22.214.171.1249
Disk Encryption Software Cryptic Disk 126.96.36.1999 - Detailed Description Page
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Virtual encrypted disks are the best way to protect personal or confidential information on your home computer. Data encryption takes place in real time when information is written or read, and in no way affects your computer's performance. Containers are mounted as separate disks; protected with the best available algorithms, they can be accessed using a password or key file. Cryptic Disk - the only disk encryption software you'll ever need!
Think of all of the information on your computer - and what could happen if someone else gained access to it. Virtual encrypted disks, like those in Cryptic Disk, are the best way to protect personal or confidential information on your home computer. Encryption takes place in real time and in no way affects your computer's performance. Any data being written are saved to the encrypted disk in encrypted form, and are decrypted when read.
Encrypted virtual disks are mounted as separate disks attached to a drive letter of your choice, or an ordinary folder on NTFS disks. They do not have any special markers which give away that they are, in fact, an encrypted disk. After mounting the encrypted disk, using it is no different than using ordinary disks. Extremely convenient and good-looking, Cryptic Disk's interface is simple and intuitive even for less experienced users.
The program's cryptographic algorithms guarantee both the integrity of your information and quick access to it. The speedy and reliable 256-bit AES (Rijndael) algorithm is used in XTS mode, developed specially for encrypting disk data. The program boasts strong protection against brute force password attacks, in accordance with PKCS #5 v2, as well as against keyloggers.
The only way to access encrypted data is by using key files or the password which only you know.
Even if a disk is lost or stolen, the disk's data will be hidden from access when attached to another computer. The only way to gain access is Cryptic Disk together with the key files and password entered when creating the encrypted disk.
Cryptic Disk can also work in portable mode, which does not require that the disk encryption software be installed on a computer before use.
Professional and corporate users can take advantage of the Professional and Ultimate versions with a rich selection of additional features. Download Cryptic Disk today for the peace of mind that comes with the complete security of disk encryption software!
Keywords: Disk Encryption Software, Cryptic Disk, Exlade, Shareware, Security & Privacy, Encryption Tools, Disk Encryption Software Cryptic Disk, Disk Encryption Software
Recent Changes: The first release of new professional disk encryption software. The program enables users to create virtual encrypted disks and encrypt existing physical disks using the most powerful data protection and encryption technologies.
Install Support: Install and Uninstall
Supported Languages: English, French, German, Hungarian, Italian, Russian, Spanish
Additional Requirements: 1 GHz CPU; 20 MB disk space; 256 MB of memory
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text:
Arrest After Struggle With Police Gun
KSAL Staff - April 13, 2016 11:27 am
A Salina man is facing felony charges after allegedly trying to grab a police officer's gun.
Police Captain Mike Sweeney says that officers responded to 1300 Stapler Tuesday night at 9:37 to the report of a domestic disturbance in progress.
While police were at the house, 54-year-old Ronald Lamer allegedly grabbed an officer's gun, which was in a holster. The officer was able to keep Lamer from getting control of the gun.
Lamer was arrested and booked into the Saline County Jail on charges that could include aggravated assault of a law enforcement officer.
There were no injuries in the incident.
Copyright © Alpha Media, 2016. All Rights Reserved. No part of this story or website may be reproduced without Alpha Media's express consent.

subset: commoncrawl


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ORLAND PARK — David Broder`s Perspective article on Los Angeles was the last straw. As a recent transplant from L.A., I take exception to his remarks. I personally am sick and tired of reading all these cliches. Los Angeles is not unlike any other big city in the U.S. Of course it has Hollywood and its motion picture industry, which is examined with a microscope by the press.
But for the other 99.9 percent of the population, life is very normal. People actually have real jobs and, yes, they can in fact walk without being pulled over by the police. I don`t know what satisfaction people like David Broder get from making fun of L.A. and its populace.


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Tuesday, April 29, 2008
Folded up micrometer-scale 'voxels' for drug delivery
After starting the folds using magnetic forces, the structure is sealed using capillary action.
USC researchers have made pyramid structures that are 40 micrometers on each side
Part one is the creation of flat patterns, origami, of exactly the fold up shapes familiar to kindergarten children making paper pyramids, cubes or other solids, except that these are as small 40 micrometers (µm) on a side. (1 inch = 25,400 µm)
Instead of paper, the USC researchers created the patterns in polysilicon sitting on top of a thin film of gold, using a well-established commercial silicon wafer process called PolyMUMPs. The next step was clearing the polysilicon off the hinge areas by etching.
When the blanks were later electrocoated with permalloy to make them magnetic, the photomask used left hinge areas uncoated, to make sure they were the places that folded.
Then the folding had to be accomplished. First the researchers bent the hinges by application of magnetic force to the permalloy. Water pressure and capillary forces generated by submerging the tiny blanks in water, and drying them off did the final folding into shape.
The experiments spend considerable time comparing various methods of controlling the closure effects of water drying with simple flaps designed to close over each other to form "envelops," the directing water from different directions sequence the closing. Varying the time of trying could produce tighter seams.
Posted by brian wang at 1:01 PM
Labels: drug delivery, future, mems
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Photographer's Note
A photo of both the elaborate decoration and the almost unimaginable scale of St. Peter's Basilica. Bernini's magnificent bronze canopy in St. Peter's Basilica. Ancient tradition asserts that the first basilica was constructed over the ancient tomb of the apostle Peter, who was martyred in the nearby Circus of Nero on an inverted cross in the first century AD. After Constantine converted to Christianity he began a great basilica on the site in 324, which had previously been an ancient cemetery in which both pagans and Christians were buried. This structure remained until the 15th century when it was decided that a new, more magnificent structure should replace it. Construction actually began under Pope Julius II (of the Agony and the Ecstasy) in 1506, but it wasn't completed until 1615 under Pope Paul V. Many famous artists worked on the various phases, including Michelangelo, who designed the dome (later greatly reworked), and Bernini, who designed the great colonnaded St. Peter's Square, where many thousands gather on important events and also the magnificent bronze canopy (which is comprised of 927 tons of dark bronze, taken from the roof of the Pantheon in 1633) over the papal altar and the relics of Peter the Apostle. It also fills the great vertical space under the great dome. The marble opus sectile floors seen here may have originally been from the ruins of a Roman public building.
Nobody has marked this note useful
Critiques | Translate
jadesgran (5431) 2014-04-27 22:14
Hello Terez
An informative note -thankyou.
This is an amazing image and I think you have handled the lighting very well.
The architecture is amazing, and I love the soft colours. Well Done!
Best Wishes
jemaflor (108401) 2014-04-27 23:48
Hi Terez,
Great architecture well presented, good choice for a vertical format, perfect sharpness and light management to see all the details of the ecoration, tfs.
Photo Information
- Copyright: Terez Anon (terez93) (1380)
- Genre: Places
- Medium: Color
- Date Taken: 2013-12-00
- Categories: Architecture
- Photo Version: Original Version
- Date Submitted: 2014-04-27 16:55


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John Batchelor interviews PERC's Dino Falaschetti about Tackling the Global Fisheries Challenge. He explains why catch shares are good for fish habitat, fishermen, and consumers all over the world.
"The problem is we don't treat fisheries like owners, we're stealing. And if you don't own something, you don't really take care of it in a conservative manner. So, at PERC, what we are trying to do is to create market solutions for those types of environmental problems and encourage people to act more like owners rather than stealers."
To listen to the entire show, please visit The John Batchelor Show.


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cost benefit analysis
Expand Messages
- One can't demonstrate that a road scheme is beneficial by ignoring those costs
that can't be quantified. If one does so, all one can get is an upper bound for
the benefit (and one doesn't even get that if one is also ignoring benefits
that can't be quantified). This doesn't preclude the net benefit from being zero
or negative.
However, if one can't demonstrate that it is beneficial, neither can one
demonstrate the reverse. I think that there's no substitute for trying to
develop methodologies for quantifying, or at least getting better bounds for,
what is at present unquantifiable. Meanwhile we all need to ensure that
politicians, and public inquiry inspectors, are made aware that just because a
cost is unquantifiable doesn't mean it's zero.
Simon Norton
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The scarcity of appropriately skilled technicians in the automotive sector has spurred Mercedes-Benz South Africa (MBSA) to extend its involvement in the training of technicians by initiating a technical learnership at St Anthony's Education Centre (SAEC), in Boksburg.
The three-year pilot programme sees the motor manufacturer collaborating with the Manufacturing, Engineering and Related Services Sector Education and Training Authority (Merseta) and St Anthony's to provide National Qualifications Framework Level 3 learnerships for an initial intake of 24 learners from the Reigerpark community.
Speaking at the launch of the learnership, MBSA dealer training manager Stephnie Klaasen said the nationally recognised qualification would be sponsored by MBSA and Merseta, providing about R105 000 a year for each student. About R1.4-million a year will be made available, with St Anthony's staff providing the training competence for the theoretical part of the programme.
MBSA has enlisted the assistance of its dealer network, which comprises 87 dealerships across the country, to expose the learners to the workplace and provide on-the-job training.
Each learner will have the opportunity to be mentored by a dealership for four months. During this time, they will complete their portfolio of evidence for their final assessments, putting theoretical studies into practice. The learners receive a stipend during this practical training phase, which also includes a month's exposure to MBSA's specialised, product-specific maintenance training.
Successful completion of the programme will equip learners with a Certificate in Automotive Repair and Maintenance, while the workplace exposure will give them a head start in their future careers. Klaasen added that it could lead to possible permanent employment at MBSA. "However, this will depend on the student's performance."
SAEC director Vanessa Pillay also appealed to the students to remain focused and become the role models for their peers in the community. "Remember your goals and embrace this opportunity," she told the students.
She also praised the fact that there were two female students in the pioneering class. "I believe that these two students should lead the way for many others in this male-dominated industry."
Further, MBSA divisional manager for group corporate affairs Nobuzwe Mangcu said at the launch the company shares the concern and commitment of government to educate and upskill the youth. "We want to focus on a sound skills base and a pipeline of technically skilled individuals. The automotive industry is strongly driven by technological advancement, and we have a severe shortage of technical skills."
Merseta CEO Dr Raymond Patel said: "This is an example of the private sector partnering with government [in order to meet and tackle] key challenges for South Africa. "It also contributes to job creation, the enhancement of skills, socioeconomic development and enterprise development."
Some of the topics covered in the learnership include the fundamentals of numeracy and literacy in a motor industry context, diagnosing and repairing motor vehicle systems, tool manage- ment, stripping and assembling engines, removing and replacing brakes and clutches, servicing and repairing conventional vehicle ignition systems, repairing suspension systems, removing and installing fuel injection components, and servicing and repairing electronic automobile ignition systems.
Edited by: Martin Zhuwakinyu
Creamer Media Senior Deputy Editor
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IC Barcode - Free High-speed, Camera-based 1D and 2D Barcode-SDKJan 26, 2016
This highly accurate and powerful developer library recognizes 1D and 2D barcodes from single and live images The Imaging Source, an international manufacturer of machine vision cameras, has just announced the release of its new software, IC Barcode for 1D and 2D barcode recognition. IC Barcode is a highly accurate and powerful developer library, which recognizes 1D and 2D barcodes from single... Read More
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text:
"Sports betting is going to continue to steadily grow. Some market analysts suggest a 10-20% growth per year."
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Long range ultrasonic testing is a rapid way of screening for corrosion in pipelines. The method enables screening of up to 100 meters of pipeline in one test, i.e. 50 meters in both directions.
By fitting a ring of transducers around the pipeline, a wave maker device directs low frequency (20-100 kHz) ultrasonic waves via the transducers, longitudinally into the pipeline wall. The method effectively detects changes in the pipeline's cross-section, enabling it to indentify corrosion and other abnormalities. At the same time this provides the possibility of using welds and flanges as distance references.
Kiwa Inspecta has qualified experts in using this method to help you get a cost-effective report on the condition of your pipelines.
The test results are displayed in an easy-to-interpret visual interface on a laptop computer – enabling us to draw conclusions quickly and correctly. Upon identifying a defect we carry out follow-up detailed testing of the affected area, using complementary ultrasonic or x-ray methods.
With this highly advanced testing method you will get an accurate status report of your pipelines in the most effective way.
Benefits of long range ultrasonic testing


text:
SVS, long revered as the company whose subwoofers have been responsible for geological instabilities the world over, is also making quite the name for themselves in the hi-fi speaker realm. Their new Ultra Towers, part of the Ultra series we first told you about in October, are now shipping.
The trapezoidal shape of the Ultra Towers helps reduce internal distortion, and the two 8″ woofers in each Tower are arrayed to cover the whole room equally to really put the thump in your music. Not to be outdone on the high end, 6.5″ fiberglass drivers spread midrange evenly over the bass cake, and the 1″ aluminum dome tweeter with FEA-optimized diffuser adds a dollop of sparkle on top.
Coming in at $1998 a pair, the Ultra Towers are attainable to the average consumer, and feature a 45-day in-home audition period with free shipping back and forth"
"Though they are not inexpensive, the Ultra Speakers deliver on the promise that world-class audio experiences can be had by a wider audience than ever before," said Gary Yacoubian, SVS president and managing partner. "I keep coming back to what we experienced when we debuted the speakers at the Rocky Mountain Audio Fest. All these folks were walking around the show's halls, experiencing ultra high-end systems they could never even consider purchasing. Then they walked into our room, where such wonderful experiences were actually available for normal people like them to acquire. This is the SVS vision and the Ultra speakers serve it beautifully!"
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Your site is amazing. It has really inspired meI am very serious about opening a small Lombardi's style pizzeria in my gentrified town (lots of pizza, all suck) I want to do more of a NY type place versus a European/Neapolitan place. Amano, for example is too European and I think that type of place would be over the heads of the residents of my town. A really good Lombardi's type place with atmosphere that does only good pizza, a good antipasti, a few salads, and cannolis will do well. I need help though. I, like you am a pizza purest. I worked at the premeir pizzeria in Ramsey, NJ all through HS and college as a pizzailolo and chef. We had typical Bari gas ovens and made our dough with no sponge or starter just a day in advance using the cold rise method. After having some of the pizzas in Napoli and in NYC, I realized how bad our pizza was. I have been teaching middle school for the past five years now and more than anything want to run a small pizzeria of my own. I am fully aware of the committment and just have a few questions...I want to emulate Lombardis and Patsy's. I know that they both use coal. I am leaning towards using a wood oven from fornobravo, but have considered the modena series that uses gas w/an open flame that is supose to simulate a wood fire. My establishment is going to be 900 square feet. I am planning on doing about 50-75 18'' pizzas a day. We will be open from 11-till we run out of dough. I want to do two sizes, a 10'' (for lunch only) and a 16-18''. I plan on having two helers who will alternate days so there will always be two guys in the kitchen, one pizzaiolo and another who preps in the kitchen. Do you by chance know how much wood I will go through in a week? During lag hours (3-6) can you let your oven cool off a little? I know it depends on the size of the oven, but could you give me a ball park figure? How big of an oven should I get? DO you think the cost of running the wood oven will be comperable with running a gas oven? Could you simulate a Lombardi's pie using a good flame gas oven? I know these are a lot of questions, but any advice you could give would be much appreciated.
Burner Tech Support
Forno Bravo has implemented an on line resource for our Commercial Customers to easily access technical information on their ovens.
Included in this section are the following items:
Type 1 Hood Design
FAQ for Burner Support
Wiring Diagram for your control box
Manuals for many of the component parts
Factory Settings for the Omega Control module
Recommended Spare Parts list
Just follow the link below and you can get their. Of course, you can always call in for support during our normal business hours or create a ticket through our on line support email.
Thanks for participating in our Forum
Included in this section are the following items:
Type 1 Hood Design
FAQ for Burner Support
Wiring Diagram for your control box
Manuals for many of the component parts
Factory Settings for the Omega Control module
Recommended Spare Parts list
Just follow the link below and you can get their. Of course, you can always call in for support during our normal business hours or create a ticket through our on line support email.
Thanks for participating in our Forum
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should I go wood?
new posts
Re: should I go wood?
I can only give you a bit of a ballpark for me. When I do a pizza fire-up for several hours (about 5) I have used about 10 fairly large pieces of wood. A lot of times I get by on six. I would think if you are going to fire the oven daily you would wants lots of insulation, but that would take longer to heat it up everyday. Good luck with your plans....I dream about that very thing but have settled for an oven in the back yard.
Re: should I go wood?
HI Zeneise,
It looks like you are planning on something like Russell jeavon's Pizza restaurant. Check out the posting I put up at:
He cooks over 100 pizzas a night using wood as the fuel and has written a very popular book on how to build your own wood fired pizza oven.
If you like, I could find the answers to your questions if you don't find them in this posting.
Good luck.
NeilPrevention is better than cure, - do it right the first time!
The more I learn, the more I realise how little I know
Neill�s Pompeiii #1
Neill�s kitchen underway
Re: should I go wood?
Coal ovens these days seem to be made with gas or infrared burners to balance the heat. If you are in the Ramsey area you can check it out at a place called Agnello's in New City NY. They are also kind of dangerous and you have to burn hard coal which can be pretty expensive. You'll make a great pizza with a gas/wood combination manufactured by Forno Bravo. Here is a link to a wood consumption document, it reflects usage for a wood burner only.
Dutch"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Re: should I go wood?
There is a large oven at the beach I go to and when asked about the oven the person said the fire never really goes out. The place is open every day from 4 until close at 11 pm. When they get in to prep at noon the oven is still at a little below 400 degrees. When asked how long it would to really cool down, the response was the oven was installed over 5 years ago and it has never cooled down since!
Its a pretty big oven (maybe 75 inches but is insulated heavily and was not using more than a 5 good sized logs an hour.
Re: should I go wood?
if you never did . i advise you not to. you will find that is very hard to maintain good consistency with wood ovens . the best pizza now in europe are made with electric ovens. also, take in considerations , you have to turn the pizzas , you have to have a very dry good wood, one wrong supplier and it is over , it is also very dirty, more on the insurance premium .
very labor intensive.
unless you want to spend thousands on an oven for technology you do not need.
the only thing good about the wood today is the illusion that you made some ancient artisan pizza. it is very psychological for people who do not know , not for the pizzaiole who know what happens behind the curtain .
in one word , a lot of wood oven here in the usa , they all suck bad, inconsistency in the baking of the crust, including the famous listed in book places here in the usa . went there and tried and i can tell it is joke and rather a insult to the real gourmet pizza maker .
your flour is also very important .
Re: should I go wood?
Those are fighting words...not that we flame much here...
I tend to agree that most pizza in the USA is crap, but the one good place we have near me is wood fired. And of course, the wood fired pizza at my house is most excellent.
South of France huh? I will be in St. Remy for 2 weeks in October...any reccomendations?
DrakeMy Oven Thread:
Re: should I go wood?
Being consistant with a product wether it be wood fired or electric or gas is up to the operator. If you have someone running the oven that is there only for a paycheck then you will have poor product. If I were you I would run the oven myself or make sure a dedicated person does. Dedication to quality is the key to success regardless of fuel source.
I gave the recipe for a BBQ sauce to a friend that owns a restaurant here locally. When he makes the sauce its great but when an employee makes the sauce its bad. Any idea what made the difference?
Oh yeah and the trick on the wood is to have somewhere to store lots of it so it has time to dry if not already dried properly.
But to answer your question: If you have the resources go wood.Do not meddle in the affairs of dragons, for you are crunchy and taste
like chicken...
My 44" oven in progress...
Re: should I go wood?
I recently finished my oven in the backyard and of course it is WFO and am really loving it. One note of interest for you though, the big chain restaurant, Macaroni Grill here in the midwest(and it may be all over the USA) all have those brick ovens, but only a few left that are wood fired. Most of them are gas fired. The one in our Memphis neighborhood is wood fired and the owner told me that he sincerely wished he had gas for one main reason and that was the convenience. They too never let the wood fire go out and it is apparently more work to keep a supply of wood, feed the fire, and regulate the temp than they want. But I can tell you they do make good pizzas. They do not use Caputo flour though. And after cooking a few pizzas on my new oven with Caputo, believe me there is one heck of difference in the taste. It makes great pizzas. Not sure whether they are using bread flour or have a special one they buy.
Anyway, just wanted to pass on those thoughts about Macaroni Grill.
Jim Bob
Re: should I go wood?
My opinion is that no matter what the cost difference is or the hassle of using wood that wood-fired pizza is absolutely the best and you can't compare taste to gas-fired. If you want the best tasting pizza wood-fired is the way to go.
Marge Padgitt
Kansas City, MOMarge Padgitt, CCS, NFI
HearthMasters, Inc.
DBA Padgitt Chimney & Fireplace
Kansas City, MO
Re: should I go wood?
I agree with you 100%. We have a restaurant chain in Memphis called Amerigos that has the wood fired ovens and they do a sensational job with the cedar plank fish and pizzas.
My wood fired oven in the backyard, I wouldn't trade it for nothing. I love it. Had 17 people over Sat nite and cooked 16 pizzas in about an 1.5 hrs. We were cranking them out. They were delicious. I was hoping for some leftovers next day, but they ate everything in sight. It does help to have the Caputo flour and the best ingredients. Finding good pepperoni is critical. Some of that cheap presliced stuff in Krogers is absolutely tasteless.
Hope all is well in KC. I was born there 69 yrs ago. Great town.
Jim Bob
Re: should I go wood?
Originally posted by Jim Bob View PostFinding good pepperoni is critical. Some of that cheap presliced stuff in Krogers is absolutely tasteless.
Speaking of pepperoni and Kroger... I've been buying Boar's Head pepperoni from the Kroger deli. I have them slice it really thin. I think it's far better than any of the prepackaged stuff.
What are you using and where do you get it?Ken H. - Kentucky
42" Pompeii
Pompeii Oven Construction Video Updated!
Oven Thread ... Enclosure Thread
Cost Spreadsheet ... Picasa Web Album
Re: should I go wood?
peperoni pizza is really the bottom of gourmet pizza.
it is like big mac at mc donald .
be creative and educate your palate . who ever invented peperoni in this country did not do any service .
too much crap and idiotic dishes . time to evolve and change for better .
Re: should I go wood?
Wow, angel. You are full of nice things to say.
While I'm tempted to describe the dozens of different types of pizza, casseroles and dishes my family has cooked in our WFO, I suspect none of them will meet with your approval so I won't bother.
A quick review of your 6 posts here on Forno Bravo is enlightening. You have not made ONE positive post. Every comment you have made is negative or just plain insulting.
This IS a wood fired oven forum. Are you here to learn about Wood Fired Ovens or to simply push your sophisticated continental opinions on folks that aren't interested?
(Sorry for the rant, ladies and gents. A guy can take only so much)Ken H. - Kentucky
42" Pompeii
Pompeii Oven Construction Video Updated!
Oven Thread ... Enclosure Thread
Cost Spreadsheet ... Picasa Web Album
Re: should I go wood?
I agree with you Ken. Why would anyone visit this site only to insult the people who are so passionate about their ovens. My family and neighbors absolutely love the WFO and after about a month of cooking, I am still passionate about cooking in it. All of the food cooked in it is delicious and the the pizzas are better than anything I can buy or cook in my electric oven (even my unsophisticated pallet can taste the difference).My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#


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Flash Draw Created May 06, 2009 470 x 338px Unless noted Copyright 2009 beke.
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The Evolution of 'Getting Lucky' [VIDEO]
Daft Punk's newest single 'Get Lucky' has been everywhere these past few weeks and thanks to the internet there's a new twist to what some are calling 'the song of the summer'.
Below is Daft Punk's 'Get Lucky' featuring Pharrell Williams (in case you haven't heard it yet). What you really want to check out the 'Evolution of Get Lucky' done by PV Nova. He's taken every decade of American music and timed it to fit with the French duo's newest song.
My favorite decade was 1950, which one was yours? Tell us in the comment section below.
Daft Punk featuring Pharrell Williams:


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Hi! Welcome to my personal web page.
Who am I?
My name is Luca. I am from Udine, a small and beautiful city situated in the North-East of Italy. I look like this:
NOTE: Photo taken by my wife (2015). We were at Hautes-Gorges-de-la-Rivière-Malbaie National Park.
Let's talk about work
I am currently a post-doctoral fellow in Roger Levesque's laboratory, at Laval University. Right now I am working on 2 research projects:
- understanding the genome architecture and evolution of Pseudomonas aeruginosa, an opportunistic pathogen that can cause disease in animals (including humans) and plants. I am particularly interested in understanding the differences between clinical and environmental isolates.
- developing a biosurveillance assay for the Asian Gypsy Moths, a group of moth species that represent a potential threat for Canadian forests and economy (you can find more information here)
Up to now (Jan 2016) I have published 15 scientific papers. If you want to take a look at them, please visit my Google Scholar profile. All the links to the papers are there. If your institution does not have access to one or more of the journals where my papers are published, please write me an e-mail at luca.freschi (AT) bio (DOT) ulaval (DOT) ca.
Here is the list of the posters I presented and the talks I gave around the world (view).
Here is a concise list of the softwares I worked on (view)
Whenever I find an interesting article/talk/video and so on, I do try to share it on my twitter account (@ejfresch). In the near future I hope to have some time to write again on my scientific blog.
If you want to know even more about me, you should probably read my CV (coming soon).
What do I do when I do not work?
I really like practicing sports, visiting museums, programming, travelling, learning foreign languages and…taking a lot of photos.
If you are interested about my travels, you might want to have a look at my blog. If you like photography too, you might want to have a look at my instagram (@ejfresch) and flickr (lfreschi) accounts. If you wish, leave me a comment. I really appreciate.


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The Court of Appeals has paved the way for the prosecution of the two accused in the Glorietta blast in Ayala Center in Makati City on Oct. 19, 2007 that led to the death of 11 people and injuring 108 others.
In a 16-page decision, the CA's Tenth Division through Associate Justice Mariflor Punzalan-Castillo dismissed the petition for certiorari filed by Ricardo Cruz, an engineer, and Miguel Velasco Jr. assailing the resolution of the Department of Justice that held them criminally liable for the blast.
Cruz was the Operations Manager of Metaline Enterprises, while Velasco was its foreman under Metaline Enterprises, the contractor of Makati Supermarket Corp. where the explosion occurred.
Metaline was contracted by the Ayala group to install the ventilation system in its basement.
Investigators ruled out bomb explosion. It was found that the accumulated amounts of methane gas that was produced from the waste water and the diesel vapor in the basement of the MSC Building from Aug. 4 to Oct. 18, 2007 was enough to cause the explosion.
In ruling against the petitioners, the appellate court upheld the findings of the DoJ in finding probable cause against Cruz and Velasco for the crime of Reckless Imprudence Resulting in Multiple Homicide, Multiple Physical Injuries and Damage to Properties.
The CA ruled that the DoJ did not commit grave abuse of discretion in filing the criminal charges against Cruz and Velasco, saying it is within the province of the prosecution to determine probable cause.
"The determination of probable cause for purposes of filing information in court is essentially an executive function that is lodged at the first instance, with the public prosecutor and, ultimately, with the Secretary of Justice," the appellate court ruled.
The CA also pointed out "the prosecutor and the Secretary of Justice have wide latitude of discretion in the conduct of preliminary investigation and their findings with respect to the existence or non existence of probable cause are generally not subject to review by the Court."
The appellate court junked the arguments of the petitioners that they were not among those originally charged by the complainants, specifically the Multi-Agency Investigation Task Force Glorietta, then prepared by P/Chief Supt. Luizo Ticman.
However, the CA ruled that "what is material is the actual complaint filed by Task Force Glorietta" which is composed of the DoJ panel of prosecutors headed by the late Senior State Prosecutor Leo Dacera.
The appellate court also dismissed the petitioners' argument that they shall benefit in the ruling of another division of the CA on Nov. 17, 2008, which cleared the other accused namely Clifford Arriola, Joselito Buenaventura, Charlie Nepomuceno, Jonathan Ibuna and Juan Ricaport for lack of due process against them.
Besides, the CA noted that the petitioners committed a wrong remedy in appealing the case.


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Auteur de questions
GetSchema COLUMN_FLAGS
Similar Request
I made a similar request earlier for the DATA_TYPE property that is returned for the GetSchema method. My question now is what do the different COLUMN_FLAGS integer values represent?
Toutes les réponses
This might be my ignorance, but as far as I am aware your best bet is to dig around in the GetSchema help files on MSDN. When I have had to work with it, I recollect having to dig through numerous MSDN pages to find what values mean what.
Wish I could help more.
I believe that the values returned in the COLUMN_FLAGS column are OLEDB provider specific. It's used in conjunction with the DATA_TYPE column to identify the exact data type. For example, you could have a DATA_TYPE value that identifies a column data type of INTEGER and a COLUMN_FLAG which further identifies the column as an IDENTITY or AUTOINCREMENT field.
The following article documents the mapping of SQL Server data types and the corresponding values of these two columns:
Data Type Mapping with Distributed Queries
The following may help as well if you're working with an Excel file and the Jet OLEDB Provider:
HOW TO: Retrieve Metadata from Excel by Using the GetOleDbSchemaTable Method in Visual Basic .NET
The basic sql connection GetSchema page is here:
Look at the bottom of the page under "Other Resources". This is a good place to start digging.
I would also check out this article and links within the text on this page:
If all else fails you might have to discern it through debugging and trial and error.
Well I have not really gotten anywhere. But since I'm running Access 2003 I'll post what little data I've gleaned through trial and error.
If your DATA_TYPE is 3 and your COLUMN_FLAGS is 90 then you have an auto-increment. The next one I want to figure out is if it is a unique column.
I realise this is an old thread but as i've had probems finding info i thought i'd share what i've found.
The OleDb.OleDbType enum is your best bet at converting the Type codes into .NET data types.
Secondly for unique and primary key information are all obtained from GetSchema("Indexes"...)
In Access 2003 it seems that you are correct in 90 being the flag for AutoNumbers.
According to this http://msdn.microsoft.com/en-us/library/ms175970.aspx
"For the COLUMNS schema rowset, the DATA_TYPE and COLUMN_FLAGS columns represent the DBTYPE and DBCOLUMNFLAGS values. For the IColumnsInfo::GetColumnInfo interface, the wType and dwFlags members of the DBCOLUMNINFO structure represent these values."
Which leads me to find DBCOLUMNFLAGS Enumerated Type on this page
little hunting and I find the enums listed here
typedef DWORD DBCOLUMNFLAGS;
enum DBCOLUMNFLAGSENUM {
now for the integer value it will be formed by a bit mask with the enums each representing another bit of the number. Easiest is not to mess with that, but rather check the value returned against your own bit mask formed by the enum above. If you don't know how to do that... well... you might want to post on a programming forum
- Proposé comme réponse jZe lundi 13 avril 2009 19:15
Have some similar problems. I can't identify AutoNumber field in my Access Table.
It does seem that 90 being the flag for AutoNumbers. But it's not usable. I mean AutoNumber does have COLUMN_FLAGS 90 and DATA_TYPE 3, but so do other fields.
Has anyone solved this issue?
Found the way. Feel stupid now).
If U use adapters FillSchema() method it will do it for U. I actually don't understant why it doesn't fill information about schema in DataTable when you "really" fill it with Fill() method. wasted a lot of time trying to detect autonumbers in access. anyhow here method i wrote, hope it'll save somebody time:
public string GetAutonumberByTableName(string mdbTableName) { if (String.IsNullOrWhiteSpace(mdbTableName)) return null; if (this.dbConnection.State == ConnectionState.Closed) this.dbConnection.Open(); string res = null; try { string statement = string.Format("SELECT * FROM [{0}]", mdbTableName); OleDbCommand command = new OleDbCommand(statement, this.dbConnection); OleDbDataAdapter adapter = new OleDbDataAdapter(command); DataTable schema = new DataTable(); adapter.FillSchema(schema, SchemaType.Source); int found = 0; // the counter of autonumber columns foreach (DataColumn col in schema.Columns) { if (col.AutoIncrement) { if ((++found) > 1) throw new Exception("Cannot detect correctly autonumber column in "+mdbTableName+" table"); res = col.ColumnName; } } adapter.Dispose(); command.Dispose(); schema.Dispose(); } catch (Exception e) { // do some work with your Exception. I generated an event } finally { this.dbConnection.Close(); } return res; }
Very nice, Anthony. Even AccessDataSource does not correctly reflect AutoNumber/Unique (PrimaryKey) on Access 2003 mdb. You have saved me many hours of frustration with this. Very strange behavior, in my opinion...but now that I know how to get the correct column attributes, it will help me down the road. Thanks again. Here is my VB.NET version of your nice code block....
Private Function GetAccessDataTableSchema(ByVal theConnectionString As String, _ ByVal theTable As String) Try Dim theConnection As New OleDbConnection(theConnectionString) theConnection.Open() Dim theSelect As String = String.Format("SELECT * FROM [{0}]", theTableName) Dim theOleDBCommand As New OleDbCommand(theSelect, theConnection) Dim theAdapter As New OleDbDataAdapter(theOleDBCommand) theSchemaTable = New DataTable theAdapter.FillSchema(theSchemaTable, SchemaType.Source) With DataGridView1 .DataSource = theSchemaTable .Visible = True End With theAdapter.Dispose() theOleDBCommand.Dispose() Return True Catch ex As Exception MessageBox.Show(ex.Message & vbCrLf & ex.StackTrace, _ "jinzai studio CSV Importer", _ MessageBoxButtons.OK, _ MessageBoxIcon.Exclamation) End Try Return False End Function
- Modifié jinzai_studio vendredi 21 septembre 2012 05:21 add code block


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The teaser for our first official full length team video from the 2K10 season. This film is put together on no corporate budget what so ever. It was a project meant to bring together several different crews from around the globe in hopes of showcasing the talents of all our hardworking riders and filmers. This is the trailer for what we were all able to achieve this past season.
Our Riders: Ricky Bates, Jake Black, Ross Patton, BJ Linne, Luke Haddock, Shaun Murphy, Spencer Link, Nick Sibayan, Joachim Krogstie, Hakon L'Orange, OC Haugen, Thomas Haugen, Spencer Whiting, Patrick Waddell, Jon Strader, Ryan Pluche, Devin Allen, Davis Paul, Nick Rockwood, Geoff Isringhausen and Friends (you know who you are!)
As always, here is a series of seemingly unconnected phrases and words that may or may not represent this film as a whole: ahem, sled rides, looney bean, goggle tans, pink rabbits, broken generators, fixing generators, more cops, no cops, sunflower seeds, crowley, Tommy Czechin, Burlington – not the coat factory, translations, accents (thats you Hakon), boarder patrol, broken cameras, dolleys and jibs, broken lims, product shipments, watches galore, DVDs, MPG, working hard, hardly working, good times, more to come…
Film Crews:
I Heart Snow Productions – Ian Post
NDifferent Films – Jameson Walter
GrowUP – Wojtek Targosz, Sam Tuor, Greg Saunders
Mt. High Media – Travis Neuroth
Freestyle Media – Davis Paul
Director of Photography: Nick Meistrell
Team Manager: Chad LaBass, Davis Paul
Director/Editor/Blah,Blah: Davis Paul
Shot With: Tons of Stuff (Shout Out to the 5D though)
Song: Tonite Only – This is Where the Party's At
Song Sources: spartytunes.com


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All quotes by Blake Toole
(2 quotes found)
"Maturity may be the biggest thing this year. We had a successful season last year and we returned the majority of our team. We've got guys that have been there before and we know what it takes to win."
"It's the most runs we've put up since I've been here. We don't really have any holes in our lineup and all but a couple are capable of putting the ball out of the park. We've had a knack for hitting the ball."


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My girlfriend and I are visiting boston in a few weeks. Since she went to school in boston and I have only been there a few times, she is pretty much bogarting the dining out choices. I can I have convinced here to give me one night to pick the place. I need a great recommendation to impress; it was hard enough to get the one night out of her.
Since she lived in boston throughout college, she doesn't have much experience with the upscale dining scene, so that'll be my choice. I'd like something hard to find done well in LA (so you guys have a lot of choices, no sushi). I'd say I'd like to be money conscious, but I'm not too worried about price. I would like some place that is slightly lively and fun, but I am most concerned about food.
Thanks in advance.