The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...

We consider the problem of envy-free cake cutting, which is the distribution of a continuous heterogeneous resource among self interested players such that nobody prefers what somebody else receives to what they get. Existing work has focused on two distinct classes of solutions to this problem allocations which give each player a continuous piece of cake and allocations which give each player ...

I n this paper we show how mathematics can illuminate the study of cake-cutting in ways that have practical implications. Specifically, we analyze cake-cutting algorithms that use a minimal number of cuts (n − 1 if there are n people), where a cake is a metaphor for a heterogeneous, divisible good, whose parts may be valued differently by different people. These algorithms not only establish th...

Effects of the suspended titanium dioxide nanoparticles (TiO2 NPs, 50 mg/L) on the cake layer formation in a submerged MBR were systematically investigated. With nanometer sizes, TiO2 NPs were found to aggravate membrane pore blocking but postpone cake layer fouling. TiO2 NPs showed obvious effects on the structure and the distribution of the organic and the inorganic compounds in cake layer. C...

The classic fair cake-cutting problem [Steinhaus, 1948] is extended by introducing geometric constraints on the allocated pieces. Specifically, agents may demand to get their share as a square or a rectangle with a bounded length/width ratio. This is a plausible constraint in realistic cake-cutting applications, notably in urban and agricultural economics where the “cake” is land. Geometric con...

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...

Using natural waste as a source of minerals and biostimulants can offer many advantages in the production plants containers. The research aimed to evaluate usefulness cakes obtained from camelina seed oil (Camelina sativa) cultivation ferns. greenhouse experiment used ornamental ferns rich health-promoting compounds: Onoclea sensibilis, Polypodium vulgare, Polystichum polyblepharum. Plants were...

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...

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...