Briefly describe and compare the principal physical characteristics used for biometric identification. [CLO 2.1] Describe various...

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Briefly describe and compare the principal physical characteristics used for biometric identification. [CLO 2.1] Describe various types of access control mechanisms with their advantages and disadvantages. Compare various types of access control mechanisms. [CLO 2.1] Explain the mechanism of hash-based passwords and the role of salt in this mechanism. Also, describe the different types of possible attacks on hash-based password systems and possible solutions to these attacks. [CLO 2.2] Describe the architecture of the attribute-based access control (ABAC) model with steps involved in the process. Further, compare the ABAC model with DAC and RBAC models and how it is different. In which condition is the ABAC model more suitable than the RBAC model? [CLO 2.1] Explain identity management, credential management, and Access management. How they are connected with each other to provide security, and what are the benefits of this interaction? [CLO 2.2] Briefly describe and compare the principal physical characteristics used for biometric identification. [CLO 2.1] Describe various types of access control mechanisms with their advantages and disadvantages. Compare various types of access control mechanisms. [CLO 2.1] Explain the mechanism of hash-based passwords and the role of salt in this mechanism. Also, describe the different types of possible attacks on hash-based password systems and possible solutions to these attacks. [CLO 2.2] Describe the architecture of the attribute-based access control (ABAC) model with steps involved in the process. Further, compare the ABAC model with DAC and RBAC models and how it is different. In which condition is the ABAC model more suitable than the RBAC model? [CLO 2.1] Explain identity management, credential management, and Access management. How they are connected with each other to provide security, and what are the benefits of this interaction? [CLO 2.2]

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