Cutting Cakes Carefully

نویسندگان

  • Theodore P. Hill
  • Kent E. Morrison
چکیده

Ted Hill is professor emeritus of mathematics at Georgia Tech, and has held visiting appointments in Costa Rica, Germany (Gauss Professor), Holland (NSF-NATO Fellow), Israel, Italy, and Mexico. He studied at West Point (B.S.), Stanford (M.S.), Göttingen (Fulbright Scholar), and Berkeley (M.A., Ph.D.), and his primary research interests are in mathematical probability, especially optimal-stopping theory, fair-division problems, and Benford’s Law.

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Two-player envy-free multi-cake division

We introduce a generalized cake-cutting problem in which we seek to divide multiple cakes so that two players may get their most-preferred piece selections: a choice of one piece from each cake, allowing for the possibility of linked preferences over the cakes. For two players, we show that disjoint envy-free piece selections may not exist for two cakes cut into two pieces each, and they may no...

متن کامل

Envy-free two-player mm-cake and three-player two-cake divisions

Cloutier, Nyman, and Su (Mathematical Social Sciences 59 (2005), 26–37) initiated the study of envy-free cake-cutting problems involving several cakes. The classical result in this area is that when there are q players and one cake, an envy-free cake-division requiring only q − 1 cuts exists under weak and natural assumptions. Among other results, Cloutier, Nyman, and Su showed that when there ...

متن کامل

Envy-Free Cake-Cutting in Two Dimensions

We consider the problem of fair division of a two dimensional heterogeneous good among several agents. Applications include division of land as well as ad space in print and electronic media. Classical cake cutting protocols either consider a one-dimensional resource, or allocate each agent several disconnected pieces. In practice, however, the two dimensional shape of the allotted piece is of ...

متن کامل

Effect of tragacanth gum on texture and staling of commercial sponge cake

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...

متن کامل

Effect of tragacanth gum on texture and staling of commercial sponge cake

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

عنوان ژورنال:

دوره   شماره 

صفحات  -

تاریخ انتشار 2010