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If you have trouble with SSH connections breaking, Jack Wallen shows you how you can enjoy a bit more persistence with the help of Eternal Terminal.

Image: iStock/vadimrysev

If you’re an admin with Linux servers in your data center or cloud hosted account (such as AWS and Google Cloud), chances are pretty good you connect to those machines via SSH. Sometimes you need to remain connected for a good amount of time. You could be debugging code, working on containers or Kubernetes, or just about a thousand other reasons.

Thing is, sometimes those SSH connections get disconnected. This could occur because of a change in IP address or a host of reasons. When that happens, you have to re-connect. I’ve had experiences where SSH was constantly losing its connection, causing me to have to constantly reconnect.

That’s frustrating and time consuming. What can you do to avoid it?

One way around this problem is by using Eternal Terminal (ET), in place of SSH. Eternal Terminal does a great job of re-establishing a connection to a remote machine, without user intervention. That means once you’ve connected, you’ll stay connected until you break the connection manually.

I want to show you how to install and use Eternal Terminal. You can use this tool on Linux, macOS, and even Windows (using WSL). 

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What you’ll need

To make use of Eternal Terminal, you’ll need at least two systems that support the software and you must use Eternal Terminal on both remote and local machines. I’ll be installing ET on Ubuntu Server 20.04 and Ubuntu Desktop 20.04. As far as Linux is concerned, it can be installed on Debian-based distributions and CentOS (via the epel-release repository).

How to install Eternal Terminal

On Ubuntu (both server and desktop), the installation of Eternal Terminal is quite simple. Log in to either the server or desktop and install the software that allows you to add new repositories from PPAs with the command:

sudo apt-get install -y software-properties-common

Next, add the necessary repository:

sudo add-apt-repository ppa:jgmath2000/et

Update apt and install Eternal Terminal with the commands:

sudo apt-get update
sudo apt-get install et -y

Make sure to run through the above process on both the server and the desktop.

To install Eternal Terminal on CentOS 8 Stream, first install the epel-release with the command:

sudo dnf install epel-release -y

Install Eternal Terminal with the command:

sudo dnf install et -y

How to use Eternal Terminal

Using Eternal Terminal is exactly the same as using SSH, only you use the et command like so:

et SERVER

Where SERVER is the IP address or domain of the remote server.

Or:

et USER@SERVER

Where USER is the username on the remote server and SERVER is the IP address or domain of the remote server.

Eternal Terminal uses port 2022 by default–you’ll need to make sure that port is available. 

As you use Eternal Terminal, you won’t find anything different than working with SSH, until a connection is broken, at which point ET will appear to be non-responsive. However, it will cache all keystrokes made at this point and, as soon as the connection is re-established, it will execute the cached commands.

Note: This only works if the connection is terminated on the remote side of things. 

The caveat

Of course there’s a caveat. If your connection is broken by the client machine, and not the remote server, an orphaned session is created and you cannot reconnect to that orphaned session. In order to reconnect to the remote server, you’ll have to manually kill the orphan first. This is done with the command:

et -x USER@SERVER

Where USER is the username on the remote server and SERVER is the IP address or domain of the remote server.

And that’s the gist of using Eternal Terminal for persistent SSH connections to your remote Linux servers.

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New computational method detects disrupted pathways in cancer

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Cancer is a notoriously complex disease, in part because it may be caused by mutations among hundreds or even thousands of genes. In addition, most cancers exhibit an extraordinary amount of variation among genetic mutations, even between patients with the same types of cancers.

Consequently, cancer researchers have chosen to study interactions among groups of genes in certain biological pathways that are disrupted.

When genes in certain pathways are frequently mutated or disrupted, that pathway may play a critical role in the initiation or development of cancer. But unravelling the molecular mechanisms underlying those disruptions is extremely complex.

Nw, University at Buffalo researchers have developed a new, statistically more powerful method called FDRnet that can more effectively detect key functional pathways in cancer using genomics data generated by next-generation sequencing technology.

Published in Nature Computational Science, the new method has the potential to give biologists more precise data with which to zero in on therapeutic targets.

“Using the new method, we can find biological pathways in which genes are significantly mutated or disrupted,” explained Yijun Sun, PhD, associate professor of bioinformatics in the Department of Microbiology and Immunology in the Jacobs School of Medicine and Biomedical Sciences at UB and the corresponding author. “It addresses some key challenges in molecular pathway analysis in cancer studies. Once the tumor biologists obtain this information, they can use it to verify our findings, and from there develop new cancer treatments,” he said.

“By overcoming the limitations of existing approaches, FDRnet can facilitate the detection of key functional pathways in cancer and other genetic diseases,” said Sun.

When Sun and his co-authors tested FDRnet on simulation data and on breast cancer and B-cell lymphoma data, they found that FDRnet was able to detect which subnetworks or pathways are significantly perturbed in these cancers, potentially leading tumour biologists to identify new therapeutic targets.

Source: State University of New York at Buffalo




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Tom & Jerry Release Date in India Set for February 19, a Week Before the US

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Tom & Jerry will now release February 19 in cinemas in India, a full week earlier than originally announced. Warner Bros. India revealed the new release date on Thursday via its social media channels. That puts the Indian release date a week prior to the US, where Tom & Jerry releases February 26 on (US-exclusive streaming service) HBO Max and in cinemas. In India, the hybrid live-action/ animated Tom and Jerry movie will be available in English (the original language), in addition to three local-language dubs: Hindi, Tamil, and Telugu.

The 42 Most Anticipated Movies of 2021, Including Tom & Jerry

However, India won’t be the first market to catch the big-screen return of the iconic cat and mouse duo. Tom & Jerry premieres February 10 in Netherlands, followed by Brazil and Singapore on February 11. India is among the next wave of markets on February 19, alongside Iceland and Lithuania. Russia and Slovakia will follow on February 25, before Tom & Jerry arrives in the US on February 26. Argentina, Czechia, Croatia, and Portugal follow on March 4, with Spain and France release set for March 5. In the UK, Ireland, and Japan, Tom & Jerry is due March 19.

Of course, whether any of this goes according to plan depends on how the COVID-19 situation fares locally. For instance, around 65 percent of theatres remain closed in the US (including the major metropolitan hubs of New York and Los Angeles). Theatres are indefinitely shut across the UK where a third stringent nationwide lockdown is in effect. That is also the case in France, at least until the end of January. In Spain, cinemas are operating at 30–50 percent capacity. But while Americans have the option to watch Tom & Jerry at home (on HBO Max), others do not.

Tom & Jerry Hindi trailer

Tom & Jerry Tamil trailer

Tom & Jerry Telugu trailer

Chloë Grace Moretz (Kick-Ass) is the human lead as event planner Kayla opposite Tom and Jerry in the new movie, alongside the likes of Michael Peña (Ant-Man and the Wasp) the hotel’s deputy general manager Terrance, Rob Delaney (Catastrophe) as the hotel manager Mr. DuBros, Ken Jeong (Community) as the hotel chef Jackie, Colin Jost (Saturday Night Live) as wedding groom Ben, and Pallavi Sharda (Besharam) as the bride Preeta.

William Hanna, Mel Blanc, and June Foray provide vocal effects for Tom and Jerry through archival audio recordings. Hanna is the co-creator of Tom and Jerry along with Joseph Barbera. Tim Story (Ride Along) is directing Tom & Jerry off a script by Kevin Costello (Brigsby Bear). Tom & Jerry is a production of Warner Animation Group, Turner Entertainment Company, and The Story Company.

Watch the First Trailer for the Tom & Jerry Movie

Here’s the official synopsis of Tom & Jerry, from Warner Bros.:

One of the most beloved rivalries in history is reignited when Jerry moves into New York City’s finest hotel on the eve of “the wedding of the century,” forcing the event’s desperate planner to hire Tom to get rid of him, in director Tim Story’s “Tom & Jerry.” The ensuing cat and mouse battle threatens to destroy her career, the wedding and possibly the hotel itself. But soon, an even bigger problem arises: a diabolically ambitious staffer conspiring against all three of them. An eye-popping blend of classic animation and live action, Tom and Jerry’s new big-screen adventure stakes new ground for the iconic characters and forces them to do the unthinkable… work together to save the day.

Tom & Jerry is out February 19 in India in English, Hindi, Tamil, and Telugu.

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In new Skoltech research, ‘e-nose’ and computer vision help cook the perfect chicken

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Skoltech researchers have found a way to use chemical sensors and computer vision to determine when grilled chicken is cooked just right. These tools can help restaurants monitor and automate cooking processes in their kitchens and perhaps one day even end up in your ‘smart’ oven. The paper detailing the results of this research, supported by a Russian Science Foundation grant, was published in the journal Food Chemistry.

In new Skoltech research ‘e nose and computer vision help cook

Image credit: Pixabay (Free Pixabay license)

How do you tell that chicken breast on your grill is ready for your plate? Well, you probably look at it closely and smell it to make sure it is done the way you like it. However, if you are a restaurant chef or head cook at a huge industrial kitchen, you cannot really rely on your eyes and nose to ensure uniform results up to the standards your customers expect. That is why the hospitality industry is actively looking for cheap, reliable and sensitive tools to replace subjective human judgement with automated quality control.

Professor Albert Nasibulin of Skoltech and Aalto University, Skoltech senior research scientist Fedor Fedorov and their colleagues decided to do just that: get an ‘e-nose’, an array of sensors detecting certain components of an odor, to ‘sniff’ the cooking chicken and a computer vision algorithm to ‘look’ at it. ‘E-noses’ are simpler and less expensive to operate than, say, a gas chromatograph or a mass spectrometer, and they have even been shown to be able to detect various types of cheeses or pick out rotten apples or bananas. Computer vision, on the other hand, can recognize visual patterns – for instance, to detect cracked cookies.

The Skoltech Laboratory of Nanomaterials, led by Professor Nasibulin, has been developing new materials for chemical sensors; one of the applications for these sensors is in the HoReCa segment, as they can be used to control the quality of air filtration in restaurant ventilation. A student of the lab and co-author of the paper, Ainul Yaqin, traveled to Novosibirsk for his Industrial Immersion project, where he used the lab sensors to test the effectiveness of industrial filters produced by a major Russian company. That project led to experiments with the smell profile of grilled chicken.

“At the same time, to determine the proper doneness state, one cannot rely on ‘e-nose’ only but have to use computer vision — these tools give you a so-called ‘electronic panel’ (a panel of electronic ‘experts’). Building on the great experience in computer vision techniques of our colleagues from Skoltech CDISE, together, we tested the hypothesis that, when combined, computer vision and electronic nose provide more precise control over the cooking,” Nasibulin says.

The team chose to combine these two techniques for a way to monitor the doneness of food accurately and in a contactless manner. They picked chicken meat, which is popular across the world, and grilled quite a lot of chicken breast (bought at a local Moscow supermarket) to ‘train’ their instruments to evaluate and predict how well it was cooked.

The researchers built their own ‘e-nose’, with eight sensors detecting smoke, alcohol, CO and other compounds as well as temperature and humidity, and put it into the ventilation system. They also took photos of the grilled chicken and fed the information to an algorithm that specifically looks for patterns in data. To define changes in odor consistent with the various stages of a grilling process, scientists used thermogravimetric analysis (to monitor the amount of volatile particles for the ‘e-nose’ to detect), differential mobility analysis to measure the size of aerosol particles, and mass spectrometry.

But perhaps the most important part of the experiment involved 16 PhD students and researchers who taste-tested a lot of grilled chicken breast to rate its tenderness, juiciness, intensity of flavor, appearance and overall doneness on a 10-point scale. This data was matched to the analytical results to test the latter against the perception of humans who usually end up eating the chicken.

The researchers grilled meat just outside the lab and used the Skoltech canteen to set up the testing site. “Due to the COVID-19 pandemic, we had to wear masks and perform testing in small groups, so it was a rather unusual experience. All participants were given instructions and provided with sensory evaluation protocols to do the job properly. We cooked many samples, coded them, and used them in blind tests. It was a very interesting experience for people who are mainly material scientists and rely on data from sophisticated analytical tools. But, chicken tissues are materials too,” Fedorov notes.

The team reports that their system was able to identify undercooked, well-cooked and overcooked chicken quite well, so it can potentially be used to automate quality control in a kitchen setting. The authors note that, to use their technique on other parts of the chicken – say, legs or wings – or for a different cooking method, the electronic ‘nose’ and ‘eyes’ would have to be retrained on new data.

The researchers now plan to test their sensors in restaurant kitchen environments. One other potential application could be ‘sniffing out’ rotten meat at the very early stages, when changes in its smell profile would still be too subtle for a human nose.

“We believe these systems can be integrated into industrial kitchens and even in usual kitchens as a tool that can help and advise about the doneness degree of your meat, when direct temperature measurement is not possible or not effective,” Fedor Fedorov says.

Source: Skoltech




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