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 study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...

introduction: cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. the textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. in fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to...

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 ...

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...

We study the monotonicity properties of solutions in the classic problem of fair cake-cutting — dividing a heterogeneous resource among agents with different preferences. Resourceand population-monotonicity relate to scenarios where the cake, or the number of participants who divide the cake, changes. It is required that the utility of all participants change in the same direction: either all o...

In this study, a circulating fluidized bed of 125 mm diameter and 1800 mm height was used to find the combustion characteristics of olive cake (OC) produced in Turkey. Olive cake alone and olive cake+lignite coal mixtures were burned separately. Various olive cake/lignite coal ratios were tried. A suitable feeding mechanism of olive cake to the bed was developed. On-line concentrations of O2, S...