Answer:
TCP is a connection-oriented protocol
UDP does not acknowledge a receipt of data
Explanation:
TCP (Transmission Control Protocol) is a protocol to transfer data, this is one of the most important protocols on the entire internet, this method was implemented from the beginning of the network.
UDP (User Datagram Protocol) this is a protocol faster than TCP because this method doesn't establish a connection to sent data, in this case, always sent data, but TCP is more secure than UDP, and for that UDP is used to transfer music or videos, and TCP websites and database.
UDP doesn't need acknowledgment is done by UDP, is only concerned with speed.
Answer:
a. 2^6, or 64 opcodes.
b. 2^5, or 32 registers.
c. 2^16, or 0 to 65536.
d. -32768 to 32768.
Explanation:
a. Following that the opcode is 6 bits, it is generally known that the maximum number of opcodes should be 2^6, or 64 opcodes.
b. Now, since the size of the register field is 5 bits, we know that 2^5 registers can be accessed, or 32 registers.
c. Unsigned immediate operand applies to the plus/minus sign of the number. Since unsigned numbers are always positive, the range is from 0 to 2^16, or 0 to 65536.
d. Considering that the signed operands can be negative, they need a 16'th bit for the sign and 15 bits for the number. This means there are 2 * (2^15) numbers, or 2^16. However, the numbers range from -32768 to 32768.
Answer:
Metrical task system algorithm is the online algorithm that is used for organizing the online problems like k-server issues, paging issues etc.This task system works in the form of metrics to decrease the complete cost experienced due to processing of the operation and analyzing the competition.
It can be used for the online shopping project for the analyzing the comparison between the performance on basis of online and offline trends and then optimization can take place according to the the results.
Wet brining is a technique for seasoning meat by soaking it in a salt solution before cooking. As a general guideline, soak the meat in a solution containing 1 cup of salt per gallon of water. The salt will remain in the meat after cooking, imparting taste, and the liquid will be boiled away.
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