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Computer Organization and Architecture, 10th Edition, by William Stallings

CHAPTER 7: INPUT/OUTPUT

TRUE OR FALSE

T F 1. A set of I/O modules is a key element of a computer system.

T F 2. An I/O module must recognize one unique address for each

peripheral it controls.

T F 3. I/O channels are commonly seen on microcomputers, whereas I/O

controllers are used on mainframes.

T F 4. It is the responsibility of the processor to periodically check the

status of the I/O module until it finds that the operation is
complete.

T F 5. With isolated I/O there is a single address space for memory

locations and I/O devices.

T F 6. A disadvantage of memory-mapped I/O is that valuable memory

address space is used up.

T F 7. The disadvantage of the software poll is that it is time consuming.

T F 8. With a daisy chain the processor just picks the interrupt line with
the highest priority.

T F 9. Bus arbitration makes use of vectored interrupts.

T F 10. The rotating interrupt mode allows the processor to inhibit

interrupts from certain devices.

T F 11. Because the 82C55A is programmable via the control register, it

can be used to control a variety of simple peripheral devices.

T F 12. When large volumes of data are to be moved, a more efficient

technique is direct memory access (DMA).

T F 13. An I/O channel has the ability to execute I/O instructions, which
gives it complete control over I/O operations.

© 2016 Pearson Education, Inc., Hoboken, NJ. All rights reserved.

Computer Organization and Architecture, 10th Edition, by William Stallings

T F 14. A multipoint external interface provides a dedicated line between

the I/O module and the external device.

T F 15. A Thunderbolt compatible peripheral interface is no more

complex than that of a simple USB device.

MULTIPLE CHOICE

1. The _________ contains logic for performing a communication function

between the peripheral and the bus.

A. I/O channel B. I/O module

C. I/O processor D. I/O command

2. The most common means of computer/user interaction is a __________.

A. keyboard/monitor B. mouse/printer

C. modem/printer D. monitor/printer

3. The I/O function includes a _________ requirement to coordinate the flow of

traffic between internal resources and external devices.

A. cycle B. status reporting

C. control and timing D. data

4. An I/O module that takes on most of the detailed processing burden,

presenting a high-level interface to the processor, is usually referred to as an
_________.

A. I/O channel B. I/O command

C. I/O controller D. device controller

5. An I/O module that is quite primitive and requires detailed control is usually
referred to as an _________.

A. I/O command B. I/O controller

C. I/O channel D. I/O processor

© 2016 Pearson Education, Inc., Hoboken, NJ. All rights reserved.

Computer Organization and Architecture, 10th Edition, by William Stallings

6. The _________ command causes the I/O module to take an item of data from
the data bus and subsequently transmit that data item to the peripheral.

A. control B. test

C. read D. write

7. The ________ command is used to activate a peripheral and tell it what to do.

A. control B. test

C. read D. write

8. ________ is when the DMA module must force the processor to suspend
operation temporarily.

A. Interrupt B. Thunderbolt

C. Cycle stealing D. Lock down

9. The 8237 DMA is known as a _________ DMA controller.

A. command B. cycle stealing

C. interrupt D. fly-by

10. ________ is a digital display interface standard now widely adopted for
computer monitors, laptop displays, and other graphics and video interfaces.

A. DisplayPort B. PCI Express

C. Thunderbolt D. InfiniBand

11. The ________ layer is the key to the operation of Thunderbolt and what makes
it attractive as a high-speed peripheral I/O technology.

A. cable B. application

C. common transport D. physical

© 2016 Pearson Education, Inc., Hoboken, NJ. All rights reserved.

Computer Organization and Architecture, 10th Edition, by William Stallings

12. The Thunderbolt protocol _________ layer is responsible for link maintenance
including hot-plug detection and data encoding to provide highly efficient
data transfer.

A. cable B. application

C. common transport D. physical

13. The ________ contains I/O protocols that are mapped on to the transport layer.

A. cable B. application

C. common transport D. physical

14. A ________ is used to connect storage systems, routers, and other peripheral
devices to an InfiniBand switch.

A. target channel adapter B. InfiniBand switch

C. host channel adapter D. subnet

15. A ________ connects InfiniBand subnets, or connects an InfiniBand switch to a

network such as a local area network, wide area network, or storage area
network.

A. memory controller B. TCA

C. HCA D. router

SHORT ANSWER

1. Interface to the processor and memory via the system bus or central switch
and interface to one or more peripheral devices by tailored data links are two
major functions of an _____________.

2. An external device connected to an I/O module is often referred to as a

__________ device.

3. We can broadly classify external devices into three categories: human

readable, communication, and __________.

4. The U.S. national version of the International Reference Alphabet is referred

to as __________.

© 2016 Pearson Education, Inc., Hoboken, NJ. All rights reserved.

Computer Organization and Architecture, 10th Edition, by William Stallings

5. The categories for the major functions or requirements for an I/O module
are: control and timing, device communication, data buffering, error
detection, and _________.

6. In __________ mode the I/O module and main memory exchange data directly,
without processor involvement.

7. There are four types of I/O commands that an I/O module may receive when
it is addressed by a processor: control, test, write, and _________.

8. When the processor, main memory, and I/O share a common bus, two modes
of addressing are possible: memory mapped and ________.

9. The ________ is a single-chip, general-purpose I/O module designed for use

with the Intel 80386 processor.

10. A ________ controls multiple high-speed devices and, at any one time, is
dedicated to the transfer of data with one of those devices.

11. In a _________ interface there are multiple lines connecting the I/O module
and the peripheral and multiple bits are transferred simultaneously.

12. In a ________ interface there is only one line used to transmit data and bits
must be transmitted one at a time.

13. The most recent, and fastest, peripheral connection technology to become
available for general-purpose use is __________, developed by Intel with
collaboration from Apple.

14. ________ enables servers, remote storage, and other network devices to be
attached in a central fabric of switches and links, connecting up to 64,000
servers, storage systems, and networking devices.

15. A ________ machine is an instance of an operating system along with one or

more applications running in an isolated memory partition within the
computer, enabling different operating systems to run in the same computer
at the same time, as well as preventing applications from interfering with
each other.

© 2016 Pearson Education, Inc., Hoboken, NJ. All rights reserved.

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 Tea Ice,
Is prepared in the same manner.
 Ratafia Ice.
To three eggs, allow four ounces of sugar, two ounces of ratafia
biscuits, and three quarters of a pint of cream; boil it all till it
thickens, then pass it for use.
 Vernella Ice.
To four eggs, allow three ounces of sugar, and half a pint of
cream, put in half an ounce of vernella; boil it till it thickens, then
pass it.
N.B. All ice creams that are mixed over the fire, should be stirred,
to prevent their sticking to the bottom of the pan.

WATER ICES, PINTS EACH.

 Orange Ice.
To half a pint of clarified sugar, allow the juice of five oranges, and
two lemons: rasp the rind of two oranges, mix it all with a quarter of
a pint of water, and pass it through a lawn sieve.
 Lemon Ice.
To half a pint of clarified sugar, allow the juice of six lemons, and
the rind of one: mix it with a quarter of a pint of water, and pass it
through a lawn sieve.
 Cedraty Ice.
To a gill of cedraty essence, allow the juice of four lemons, a
quarter of a pint of clarified sugar, and the same quantity of water,
pass it through a lawn sieve.
 Grape Ice.
Make a good lemon ice; then mix in a gill of grape essence, and
pass it through a lawn sieve.
 Rasberry Water.
To three quarters of a pound of jam, allow a pint and a quarter of
water, and the juice of two lemons; pass it through a hair sieve, and
colour it.
 Currant Water.
Take a quart of fresh currants; rub them through a sieve, mix it
with a quarter of a pint of clarified sugar, and the same quantity of
water; then colour and strain it.
 Cherry Ice.
Take a pound of morello, or Kentish cherries; bruise them in the
mortar, strain them through a hair sieve, and mix the juice with a
quarter of a pint of water, and the same quantity of clarified sugar,
pass it through a lawn sieve, and colour it.
All water ices may be made of the fresh fruit in a similar manner;
but if you make a water ice of jam, you must allow double the
quantity of fruit, to what you allow in making cream ices.
 Punch Ice.
Make a good lemon ice, and mix with it a gill of brandy, and half a
gill of rum, or arrack.
This ice is only fit for glasses.
 Pear Ice.
Take four good mellow pears: rasp them, then mix it with the juice
of four lemons, half a pint of clarified sugar, and a quarter of a pint
of water; strain it through a sieve for use.
 PART VIII.

CORDIALS, AND MADE WINES.

 To make Raisin Alder Wine.
Take four gallons of boiling water: to every gallon, add five pounds
of Malaga raisins cut small; pour the water boiling hot upon them,
and let it stand nine days, stirring it twice a day: boil your alder-
berries, as you do currants for jelly, and strain it; then add to every
gallon of liquor, one pint of alderberry juice, and stir it all together
with half a pint of yeast; let it work well, and remain in the cask for
two or three months; then bottle it off.
 Orange Wine.
Take six gallons of water, and twelve pounds of Lisbon sugar, the
whites of six eggs well beaten; let all boil together, then put it into a
large preserving pan, with the juice of half a hundred of oranges,
twelve lemons, and the rinds of twelve oranges: give all a boil
together, then put it into a barrel with ten quarts of Rhenish wine,
and a pint and a half of good yeast; let it work well for a week, then
stop it up for a month, and bottle it up.
 Damascene Wine.
To every gallon of water; put two pounds and a half of sugar,
which you must boil and skim well: to every gallon of this, put five
pints of damascenes stoned; let it boil, then put it into a cask: work
it three or four days, then stop it up for use.
 Gooseberry Wine.
To every three pounds of ripe gooseberries, put a pint of spring
water, bruise your fruit; put it into a tub, and pour the water on
them; let them stand a whole day, then to every three pounds of
fruit, put a pound of moist sugar: stir it till the sugar is dissolved,
and let it stand twenty-four hours more; then skim the head clear
off, and put the liquor into a cask; let it work three or four days
before you stop it up: let it remain four months before you bottle it,
and if it is not fine, let it stand in bottles till it is, and then rack it off
into other bottles.
 Cowslip Wine.
To six gallons of water, allow thirty pounds of Malaga raisins; boil
the water, and measure it out of your copper on your raisins: cut
small and put into a tub; let them work together twelve hours, at the
end of that time strain off, and press the raisins hard, to extract the
essence; then take a little good yeast, and mix it with some lemon
syrup, put in two pecks of cowslips, and let your ingredients work
together for three days, stirring them twice a day; then stop it up,
and bottle off in three months.
 Birch Wine.
Allow to every gallon of birch water, two pounds of sugar; boil it
half an hour, skim it well, let it stand a little; then pour it off the
grounds, work it well with yeast, before you put it into your cask,
and smoke the cask with brimstone.
I would recommend a small bag of slit raisins, to be put in the
cask, and let it stand three or four months before you bottle it off.
 Rasberry Wine.
Put three pounds of raisins of the sun stoned, into two gallons of
hot water, add to these, six quarts of rasberries, and two pounds of
loaf sugar: let all stand three days, then strain, put in a pound more
sugar; mix in a little yeast, let it work well, then bottle it off with a
lump of sugar in each bottle.
 Blackberry Wine.
Put five gallons of boiling water, to half a bushel of blackberries;
let them stand forty-eight hours, then add half a peck of sloes, and
ten pounds of sugar; boil all the ingredients together for an hour,
work it with yeast, and let it stand three months in the cask before
you bottle it.
 Cherry Wine.
Take fifty pounds of black cherries, picked from the stalks, bruise
them well, then take half a bushel of currants, and four quarts of
rasberries, and squeeze them; to this quantity of juice, allow forty
pounds of sugar: dissolve it in water, and put all together into a cask
with eight gallons of water, and a quart of good yeast, let it work
well; you may bottle it at three months end.
 Currant Wine.
To three pounds of currants picked from the stalks, allow a pound
of sugar, and a quart of water: boil, and put them into a cask with a
good allowance of British spirits; let it work for two weeks before
you stop it up, then let it remain three months before you bottle it
off.
 To make Raisin Wine.
To every gallon of water, put five pounds of Malaga, or Belvidere
slit raisins; let them soak in the water for a fortnight, stirring them
every day, then strain it through a sieve, and put it into a cask: to
every gallon of liquor, allow a pint of French brandy; work it well,
and let it remain stopped up close for four months, before you bottle
it.
 To make Sage Wine.
Boil twenty-six quarts of water, with twenty-five pounds of Malaga
raisins cut small; then put it into a tub with two pecks of red sage,
and half a pint of yeast; let all work well, then put it into a cask, let
it remain a week before you stop it up, and two months before you
bottle it up.