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...

The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). ...

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...

This paper discusses cake-cutting protocols when the cake is a heterogeneous good, represented by an interval on the real line. We propose a new desirable property, the meta-envy-freeness of cake-cutting, which has not been formally considered before. Meta-envy-free means there is no envy on role assignments, that is, no party wants to exchange his/her role in the protocol with the one of any o...

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...

We selected honey bee colonies (Apis mellifera L.) with a high tendency to collect sunflower pollen and estimated the heritability of this trait. The percentage of sunflower pollen collected by 74 colonies was evaluated. Five colonies that collected the highest percentages of sunflower pollen were selected. Nineteen colonies headed by daughters of these selected queens were evaluated for this c...

This paper discusses cake-cutting protocols when the cake is a heterogeneous good that is represented by an interval in the real line. We propose a new desirable property, the meta-envy-freeness of cake-cutting, which has not been formally considered before. Though envy-freeness was considered to be one of the most important desirable properties, envy-freeness does not prevent envy about role a...

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...

Oligonucleotide-based microarrays with accurate gene coverage represent a key strategy for transcriptional studies in orphan species such as sunflower, H. annuus L., which lacks full genome sequences. The goal of this study was the development and functional annotation of a comprehensive sunflower unigene collection and the design and validation of a custom sunflower oligonucleotide-based micro...