Public key encryption methods are often used to create a digital signature, and where Bob has a public key and a private key. In order to prove his identity, he will encrypt something related to the message with his private key, and which can then be checked with his public key. The main current methods of public-key encryption include RSA and ECC (Elliptic Curve Cryptography), and which involve computationally difficult operations. But these operations have not been proven to be hard in an era of quantum computers. One well-known hard problem is the solving of quadratic equations with $m$ equations with $n$ variables. This is a known NP-hard problem, even in a world of quantum computers. These can be used as post-quantum signature schemes and which involve multivariate equations. In order to understand these methods, this paper outlines a simple example of implementing the oil and vinegar method, and where we have a number of unknown oil variables and a number of known vinegar variables, and where the vinegar variables help convert the hard problem into an easy one.

In this paper, the main physicochemical characteristics and evolutionary laws of microbial community structure during the fermentation of aged vinegar were discussed, and the correlation between Cuqu and microorganisms and physicochemical characteristics during fermentation was explored. The results showed that there are significant differences in genera at different stages of fermentation, the main dominant bacteria in R1 are Bacillus, Lactobacillus, Aspergillus and Issatchenkia. At R2 fermentation stage, Lactobacillus, Acetobacter and Saccharomyces showed an upward trend and finally became absolute advantage bacteria. The main genus of bacteria at the end of overall fermentation is Aspergillus. Correlation analysis shows that in Cuqu, the bacterial genera that are significantly positively and negatively correlated with reducing sugars and amino acid nitrogen are the same, while the bacterial genera that are significantly positively and negatively correlated with pH and saccharification power are the same. During the fermentation process, pH, reducing sugar and saccharification ability are mainly positively correlated with bacterial genera. And research has found that during the fermentation process, the overall correlation between fungal communities and physicochemical characteristics is weaker compared to bacteria.

This study was conducted to search for green technology that can extract metabolites from neem leaves for use in the development of botanical pesticide against Bactrocera dorsalis (Hendel) (Diptera:Tephritidae). Rice wine, rice wash, vinegar and distilled water were used as solvents and hot infusion, maceration, hot continuous reflux (Soxhlet), and fermentation were the methods employed. The different leaf extracts prepared by green technology were evaluated for their potentials as pesticide against B. dorsalis. Vinegar extract via Soxhlet extraction (V-S) for eight (8) h registered to have the highest mortality but not significantly different from vinegar - fermentation (V-F), rice wash - Soxhlet (RWa-S), vinegar - maceration (V-M), distilled water - fermentation (DW-F), and rice wash - fermentation (RWa-F) extracts. Phythochemicals present in the extracts are affected by the solvent-extraction interaction. Among the sixteen solvent-extraction interactions, the use of rice wash and fermentation is the most economical method in extracting the extracting the active components of neem leaves against B. dorsalis. Rice wash is a waste that can be utilized in the development of a biopesticide from neem leaves for pest management of B. dorsalis. This is the first report that rice wash is used as extracting solvent in green synthesis.

An oil and vinegar scheme is a signature scheme based on multivariate quadratic polynomials over finite fields. The system of polynomials contains $n$ variables, divided into two groups: $v$ vinegar variables and $o$ oil variables. The scheme is called balanced (OV) or unbalanced (UOV), depending on whether $v = 0$ or not, respectively. These schemes are very fast and require modest computational resources, which make them ideal for low-cost devices such as smart cards. However, the OV scheme has been already proven to be insecure and the UOV scheme has been proven to be very vulnerable for many parameter choices. In this paper, we propose a new multivariate public key signature whose central map consists of a set of polynomials obtained from the multiplication of block matrices. Our construction is motivated by the design of the Simple Matrix Scheme for Encryption and the UOV scheme. We show that it is secure against the Separation Method, which can be used to attack the UOV scheme, and against the Rank Attack, which is one of the deadliest attacks against multivariate public-key cryptosystems. Some theoretical results on matrices with polynomial entries are also given, to support the construction of the scheme.

This study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0, 0.5, 1.0%) of apple vinegar (AV) and sodium diacetate (SDA) supplementation to fermented HMM at two different storage conditions (27-29°C, 48% Humidity; 35-37°C, 26% Humidity) were investigated. The material of the study was fermented rolled maize grain with 62% moisture content stored for about 120 days. Silage samples were subjected to aerobic stability test with 3 replicates for each treatment group. Wendee and microbiological analyses were made at 0, 2, 4, 7, and 12 days. Meanwhile, samples were displayed in the T200 IR brand thermal camera. According to the thermogram results, 1% SDA addition positively affected HMM silages at the second and fourth days of aerobic stability at both storage conditions (p<0.05). Aerobic stability and infrared thermography analysis indicated that 1% AV, 0.5%, and 1% SDA additions to HMM silages had promising effects. Due to our results, we concluded that thermal camera images might be used as an alternative quality indicator for silages in laboratory conditions.

Anemonia viridis is an abundant and widely-distributed temperate sea anemone that can form dense congregations of individuals. Despite the potential severity of its sting, few detailed cases have been reported. We report a case of a severe toxic reaction following an A. viridis sting in a 35-year-old oceanographer. She developed severe pain, itching, redness and burning sensation, which worsened one week after treatment with anti-inflammatories, antihistamines and corticosteroids. Prompted by this event, and due to the insufficient risk prevention, lack of training for marine-environment users and lack of research into sting-specific first-aid protocols, we evaluated the cnidocyst response to five different compounds commonly recommended as rinse solutions in first-aid protocols (seawater, vinegar, ammonia, baking soda and freshwater) by means of the Tentacle Solution Assay. Vinegar and ammonia triggered an immediate and massive cnidocyst discharge after their application and were classified as activator solutions. Baking soda and freshwater were also classified as activator solutions, although with a lower intensity of discharge. Only seawater was classified as a neutral solution and therefore recommended as a rinse solution after A. viridis sting, at least until an inhibitory solution is discovered.

Although the jellyfish species that inhabit the Mediterranean coastal waters are not lethal, their sting can cause severe pain and systemic effects that pose a health risk to humans. Despite the frequent occurrence of jellyfish stings, currently no consensus exists regarding the most appropriate first aid protocol among the scientific community. Over the years, several different rinse solutions have been proposed of which vinegar, or acetic acid, is one of the most noticeable as a rinse solution with efficacy data published. We investigated the effect of vinegar and seawater on the nematocyst discharge process in species representative of the Mediterranean region such as Pelagia noctiluca (Scyphozoa) and Carybdea marsupialis (Cubozoa) by means of: (1) direct observation on the nematocyst discharge by light microscope (Tentacle solution assay) and (2) the quantification of hemolytic area (Tentacle skin blood agarose assay). The nematocyst discharge of both species was not stimulated by seawater, and it was classified as a neutral solution. In P. noctiluca, vinegar produced nematocyst discharge per ser while inhibiting the nematocyst discharge of C. marsupilais. These results suggest that the use of vinegar cannot be universally recommended. While in case of a cubozoan C. marsupialis sting, the inhibitory effect of vinegar makes it the best rinse solution par excellence, in case of a scyphozoan P. noctiluca sting, its application can be counterproductive, worsening the pain and discomfort of the stung area.