Gold immunochromatographic strip assay is a rapid, simple, single-copy and on-site method. Quantitative Interpretation of the strip can provide more information than the traditional qualitative or semiquantitative strip assay. The paper aims to develop an image based assay method for quantitative determination of trace concentrations by gold immunochromatographic strip. The image of gold immuno...

We present an asymptotic fully polynomial approximation scheme for strip-packing, or packing rectangles into a rectangle of xed width and minimum height, a classical N P-hard cutting-stock problem. The algorithm nds a packing of n rectangles whose total height is within a factor of (1 +) of optimal (up to an additive term), and has running time polynomial both in n and in 1==. It is based on a ...

We present an qpproximation scheme for strip-packing, or packing rectangles into a rectangle of fixed width and minimum height, a classical NP-hard cutting-stock problem. The algorithm find,!; a packing of n rectangles whose total height is within a ,factor of (1 + E ) of optimal, and has running time polynomial both in n and in 1 / E . It is based on a reduction to fractional bin-packing, and ...

this experiment was conducted for three consecutive years from 2000 to 2002 to evaluate the effects of integrated weed management on weeds of alfalfa at the safi abad agricultural research farm of dezful. the experimental design was a randomized complete block with strip-split plot arrangement of treatments. herbicide treatment was as horizontal factor at five levels which in 2000, consisted of...

We introduce the notion of the cutting strip of an outside decomposition of a skew shape, and show that cutting strips are in one-to-one correspondence with outside decompositions for a given skew shape. Outside decompositions are introduced by Hamel and Goulden and are used to give an identity for the skew Schur function that unifies the determinantal expressions for the skew Schur functions i...

magnitude of difference in sensory traits between wet and dry aging. One study (J. Food Sci., 56:601) showed minute palatability differences between dry and wet aged loins. In another, significantly more beef flavor and dry aged flavor were perceived for steaks dry aged than steaks wet aged (Meat Ind. 30:12). However, wet aged loins resulted in increased juiciness and flavor scores when strip l...