The problem studied in this paper arises from a simple practical problem: how to divide a cake among the children attending a birthday p a r t y i n s u c h a way that each c hild gets the same amount o f c a k e and (perhaps more important to them) the same amount of icing. Let S be a convex set contained in the (xx y)-plane. In mathematical terms, a c a k e C with base S is a solid containing...

a field experiment was conducted during 2009-2011 at the aligarh muslim university agricultural research farm, india, to evaluate the efficacious nature of some oil-seed cakes such as neem cake and castor cake, a botanical calotropis procera and phosphate solubilizing bacteria (psb) pseudomonas fluorescens singly and in various combinations, on the growth and productivity of trigonella plant. g...

despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. however, it seems a difficult task since increasing the fiber content can have adverse effects on product...

In important papers on cake-cutting – one of the key areas in fair division and resource allocation – the measuretheoretical fundamentals are not fully correctly given. It is not clear (i) which family of sets should be taken for the pieces of cake, (ii) which set-functions should be used for evaluating the pieces, and (iii) which is the relationship between various continuity properties appear...

Traditionally, strawberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidney treat weakness, fatigue, anaemia, inflammation and cancer. Strawberry products (cake and biscuits) prepared from fragaria fruit puree are more beneficial because of antioxidant activity attributed to higher anthocyanin and ascorbic acid content. An attempt has been made to develop v...

AIM This study was carried out to investigate the effect of incorporation of different level of walnut cake in concentrate mixture on in vitro dry matter degradation in order to determine its level of supplementation in ruminant ration. MATERIALS AND METHODS Walnut cake was used @ 0, 10, 15, 20, 25 and 30% level to formulate an iso-nitrogenous concentrate mixtures and designated as T1, T2, T3...

Under optimal freeze-drying conditions, solutions exhibit a cake-like porous structure. However, if the solution temperature is higher than the glass transition temperature of the maximally freeze-concentrated phase (Tg') during drying phase, the glassy matrix undergoes viscous flow, resulting in cake collapse. The purpose of the present study was to investigate the effect of cake collapse on t...

in this research, different concentrations of xanthan and lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. for this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. to investigate the effect of gums on the s...

In this paper we consider the problem of chore division, which is closely related to a classical question, due to Steinhaus [7], of how to cut a cake fairly. We focus on constructive solutions, i.e., those obtained via a well-defined procedure or algorithm. Among the many notions of fairness is envy-freeness: an envy-free cake division is a set of cuts and an allocation of the pieces that gives...

Many advanced ceramics are formed by colloidal consolidation using techniques such as sedimentation, centrifugation, or pressure filtration. In all these, the minimization of density variations of various colloidally-consolidated cakes has not been examined systematically until recently. Schilling et al.' used y-ray densitometry to study the density variations in a sedimented cake and showed th...