A measuring system at the table-top scale was developed for RF measurements of a muffin-tin accelerating structure operating at 32 times the SLAC frequency (2.856 GHz). Both perturbation and non-perturbation methods are employed to characterize the RF properties of a muffin-tin structure. Conventional bead pull measurements are extended to millimeter wavelengths. Design of the measuring system ...

Orange is a tropical fruit used in the juice industry, yielding important quantities of by products. The objective of this work was to obtain a dietary fiber-rich orange bagasse product (DFROBP), evaluate its chemical composition and its use in the preparation of a bakery product (muffin). Muffins containing two different levels of DFROBP were studied regarding chemical composition, in vitro st...

Abstract Le Blueberry Muffin Baby est un syndrome cutané rare observé en période néonatale. Il est caractérisé par des papulo-nodules disséminés inflammatoires traduisant des réactions d’hématopoïèse dermique. Plusieurs causes doivent être recherchées, notamment les infections congénitales, une hémolyse sévère et les pathologies tumorales. Nous rapportons l’observation d’un nouveau-né chez qui ...

Diabetes is a complex, chronic illness that demands healthy diet. The overall quality of consumed food important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice appropriate sweet bakery product may present the problem diabetics in meal planning. aim this research to provide an overview some opportunities new development persons with diabetes analyze risk...

Cereal Chem. 65(3):244-247 Apple fiber was characterized by chemical and physical methods and volume by 14%. Apple fiber was added to cookie and muffin at a found to be a good dietary fiber source and superior water binder to wheat replacement level of at least 4% without a large adverse effect on cookie and and oat brans. Addition of 4% hydrated apple fiber to bread reduced loaf muffin quality.

In this paper we consider the following property: (⊛ Da) For every function f : R × R −→ R there are functions g 0 n , g 1 n : R −→ R (for n < ω) such that (∀x, y ∈ R)(f (x, y) = n<ω g 0 n (x)g 1 n (y)). We show that, despite some expectation suggested by [Sh 675], (⊛ Da) does not imply MA(σ–centered). Next, we introduce cardinal characteristics of the continuum responsible for the failure of (...

* This work is supported by DOE SBIR No. . DE-FG03-96ER82213. Abstract Diffraction models are developed for high-frequency radiation losses calculation in rectangular iris-loaded structures. Single-cell and multi-cell models extending Lawson and Sessler-Vainshtein approaches are applied for circular, infinitely wide planar and ‘muffin-tin’ geometry. For 2.5D muffin-tin structure a special semi-...

The aim of this study was to investigate the level of effectiveness and initial oral English communication needs of Indonesian learners when using OEC to perform the learning activities in the business administration department of Porliteknik Negri Ujung Pandang in Makassar. Conceptually, the needs of learners cover aspect of want, lack and necessity that will be developed as the indicators of ...

We present the formalism and demonstrate the use of the overlapping muffin-tin approximation. This fits a full potential to a superposition of spherically symmetric short-ranged potential wells plus a constant. For one-electron potentials of this form, the standard multiple-scattering methods can solve Schrödingers’ equation correctly to 1st order in the potential overlap. Choosing an augmented...

Fair cake-cutting is the division of a cake or resource among N users so that each user is content. Users may value a given piece of cake differently, and information about how a user values different parts of the cake can only be obtained by requesting users to “cut” pieces of the cake into specified ratios. One of the most interesting open questions is to determine the minimum number of cuts ...