Currently more and more agents are involved in human routine activities and a mixed human-agent society is thus formed by the humans and the agents involved. The relationship between humans and agents in this mixed society is subtle and it is vital to explore the influence that agents bring into the society. In this paper, we try to investigate a few questions: will humans act differently towar...

wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

and Concrete Categories The Joy of Cats Dedicated to Bernhard Banaschewski The newest edition of the file of the present book can be downloaded from http://katmat.math.uni-bremen.de/acc The authors are grateful for any improvements, corrections, and remarks, and can be reached at the addresses Jǐŕı Adámek, email: [email protected] Horst Herrlich, email: [email protected] George E....

Comparisons of the physical and sensory properties of several commercial egg alternatives in angel food cake formulation were studied. Fourteen samples were investigated for foaming properties at 10 and 20 min whipping time: collagen, Cryogel gelatin, Solugel collagen hydroysates, gelatin, whey protein concentrate, fish protein, whey protein isolate (95% WPI, 90%WPI), hydrolyzed whey protein is...

The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...

A laboratory-scale submerged anoxic-oxic membrane bioreactor treating municipal wastewater was operated to investigate the structure and distribution of the inorganic cake layer buildup on the membrane. BCR (European Community Bureau of Reference) sequential extraction, X-ray photoelectron spectroscopy (XPS), and both map and line scan of energy-dispersive X-ray analysis (EDX) were performed fo...

The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...

I n this paper we show how mathematics can illuminate the study of cake-cutting in ways that have practical implications. Specifically, we analyze cake-cutting algorithms that use a minimal number of cuts (n − 1 if there are n people), where a cake is a metaphor for a heterogeneous, divisible good, whose parts may be valued differently by different people. These algorithms not only establish th...

Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These...

Effects of the suspended titanium dioxide nanoparticles (TiO2 NPs, 50 mg/L) on the cake layer formation in a submerged MBR were systematically investigated. With nanometer sizes, TiO2 NPs were found to aggravate membrane pore blocking but postpone cake layer fouling. TiO2 NPs showed obvious effects on the structure and the distribution of the organic and the inorganic compounds in cake layer. C...