In this paper deflection and free vibration of sandwich panel is studied. The core of Sandwich panels is made of hexagonal honeycomb and faces are made of two different materials of Carbon Fiber Reinforced Plastic and K-aryl/epoxy covering. The governing equations are deduced from the First order Sheer Deformation Theory (FSDT) and they are solved using Generalized Differential Quadrature Met...

An unceasing problem of our prevailing society is the fair division of goods. The problem of fair cake cutting is dividing a heterogeneous and divisible resource, the cake, among n players who value pieces according to their own measure function. The goal is to assign each player a not necessarily connected part of the cake that the player evaluates at least as much as her proportional share. I...

Cold-pressed canola cake is a coproduct of biodiesel production that contains more residual oil than expeller-pressed and solvent-extracted canola meal. Cold-pressed canola cake might be an attractive feedstuff for swine due to local availability from small plants. However, the nutritional quality and content of anti-nutritional factors of cold-pressed canola cake are poorly defined and vary wi...

In this paper, static indentation and low velocity impact responses of a fully backed composite sandwich plate subjected to a rigid flat-ended cylindrical indenter/impactor are analytically investigated. The analysis is nonlinear due to nonlinear strain-displacement relation. In contrast to the existed analytical models for the indentation of composite sandwich plates, the stacking sequence of ...

in this paper deflection and free vibration of sandwich panel is studied. the core of sandwich panels is made of hexagonal honeycomb and faces are made of two different materials of carbon fiber reinforced plastic and k-aryl/epoxy covering. the governing equations are deduced from the first order sheer deformation theory (fsdt) and they are solved using generalized differential quadrature metho...

Thermal decomposition and kinetics behaviour of the de-oiled seed cake of African star apple (Chrosophyllum albidum) has been investigated using thermogravimetry under the nitrogen atmosphere from ambient temperature to 900 °C. The thermogravimetric data for the cake decomposition at six different heating rates (5, 10, 15, 20, 30 and 40 °C/min) were used to evaluate the kinetic decomposition of...

Imagine a cake that must be divided between a group of gluttonous children. To complicate matters, the cake is heterogeneous: two pieces of cake may differ in terms of their toppings, so the children have different preferences over the pieces (one may weakly prefer a larger proportion of chocolate curls, while another may single-mindedly desire the piece with the cherry). In this chapter we dis...

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...

We have developed Cake, a bioinformatics software pipeline that integrates four publicly available somatic variant-calling algorithms to identify single nucleotide variants with higher sensitivity and accuracy than any one algorithm alone. Cake can be run on a high-performance computer cluster or used as a stand-alone application. Availabilty: Cake is open-source and is available from http://ca...

Cereal Chem. 87(5):409–414 Three factors (extent of chlorination, milling extraction rate, and particle-size reduction) in cake-baking functionality of Croplan 594W flour were explored using a Rapid Visco-Analyser (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects, but postmilling to reduce flour particle size was a less significant ...