Using a portion of the Continuum Hypothesis, we prove that there is a Menger-bounded (also called o-bounded) subgroup of the Baire group Z, whose square is not Menger-bounded. This settles a major open problem concerning boundedness notions for groups, and implies that Menger-bounded groups need not be Scheepers-bounded.

to understand the rate of oxidation of sponge irons and its mechanisim, their physical and chemical properties are normally required. in this report attempt has been made to show the results of research on varius pellets and briqutts produced at ahwaz steel complex. in presenting these data, the rate of oxidation of these articles in air between 300 and 600 °c is also quotted and analysed. in a...

We study subgroups of Z which possess group theoretic properties analogous to properties introduced by Menger (1924), Hurewicz (1925), Rothberger (1938), and Scheepers (1996). We obtain purely combinatorial characterizations of these properties, and combine them with other techniques to solve several questions of Babinkostova, Kočinac, and Scheepers. We also show that, while the Menger Conjectu...

We study subgroups of Z which possess group theoretic properties analogous to properties introduced by Menger (1924), Hurewicz (1925), Rothberger (1938), and Scheepers (1996). The studied properties were introduced independently by Kočinac and Okunev. We obtain purely combinatorial characterizations of these properties, and combine them with other techniques to solve several questions of Babink...

The main goal of this paper is to present an alternative, real variable proof of the T(1)-Theorem for the Cauchy Integral. We then prove that the estimate from below of analytic capacity in terms of total Menger curvature is a direct consequence of the T(1)-Theorem. An example shows that the L 1-BMO estimate for the Cauchy Integral does not follow from L 2 boundedness when the underlying measur...

in this research, a novel formulation of sponge cake was studied. instant tea powder (itp) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, itp1, itp2, and itp3, respectively. the microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and ove...

Research examined constructed wetlands (CWs) in piloting the ‘Sponge City’, a Chinese initiative designed, part, to curtail extensive urban pluvial flooding. In Yangzhou small number of exploratory qualitative interviews with relevant professionals elucidated key issues. The interviewees supported concept CWs but were uniformly sceptical about their viability. A possible CW city was also modell...

The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

the present study was undertaken to investigate the role of banana extract (be) on synchronous plantlet formation from seeds of dendrobium lituiflorum lindl. the seedlings formed on modified knudson c (kc) medium supplemented with 20% (v/v) be had significantly high fresh and dry weights. morphologically uniform plantlets with elongated leaves and well developed roots were formed on kc medium w...