A study was conducted to evaluate the cooking and eating quality of Ofada rice. Quality parameters measured were; volume increase, grain elongation (GE), water uptake (WU), cooking time (CT), solids in cooking gruel (SCW), gelatinization temperature (GT) and amylose content (AC). The result showed that Ofada rice had high cooked rice volume with length and breadth increase of 152.54% and 87.85%...

Wu and Varadharajan [Computers and Electrical Engineering 25(4) 1999] proposed a fast public key escrow scheme. The security of this system is based on a special class of trapdoor Boolean permutations that can be constructed efficiently. In this paper, we show that this proposed class of Boolean permutations can be easily inverted without the knowledge of the secret key parameters. This allows ...

Here W is in the Whittaker model W(π, ψ) of a unitary generic representation π of GL(n, F) and W ′ in W(π ′, ψ) where π ′ is a unitary generic representation of GL(n − 1, F) (see below for unexplained notations). One of the difficulties of the theory is that the representations π and π ′ need not be tempered. Thus one is led to consider holomorphic fiber bundles of representations (πu) and (π ′...

BACKGROUND Polygoni Multiflori Radix, He-Shou-Wu in Chinese, is a widely used traditional Chinese medicine. Clinically, water decoction is the major application form of He-Shou-Wu. Therefore, simultaneous determination of bioactive compounds in water extract is very important for its quality control. RESULTS A pressurized liquid extraction and short-end injection micellar electrokinetic chrom...