On butter testing

Faster Gossiping on Butter ies?

Gossiping has been considered intensively for butterries and \regular" butterries (which have no wrap-around connections). In the telephone communication model, for a butterry of order k, the best previous gossiping algorithms require 2 1 = 2 k and 3 k communication rounds, respectively. By new asymptotic methods we break through these bounds, proving new bounds of 2 1 = 4 k + o(k) and 2 1 = 2 ...

On the Fault Tolerance of the Butter

We study the robustness of the butter y network against random static faults. Suppose that each edge of the butter y is present independently of other edges with probability p. Our main result is that there is a 0-1 law on the existence of a linearsized component. More formally, there is a critical probability p such that for p above p , the faulted butter y almost surely contains a linear-size...

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Physicochemical Analysis of Margarine, Butter and Butter Oil Samples of Iran’s Markets

Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...

Crystal Morphology of Cocoa Butter

Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...