Search results for: concavity

Authors: Om Parkash, A. K. Thukral, C. P. Gandhi

Abstract:

Information theory and Statistics play an important role in Biological Sciences when we use information measures for the study of diversity and equitability. In this communication, we develop the link among the three disciplines and prove that sampling distributions can be used to develop new information measures. Our study will be an interdisciplinary and will find its applications in Biological systems.

Keywords: Entropy, concavity, symmetry, arithmetic mean, diversity, equitability.

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Authors: Om Parkash, C.P.Gandhi

Abstract:

In the literature of fuzzy measures, there exist many well known parametric and non-parametric measures, each with its own merits and limitations. But our main emphasis is on applications of these measures to a variety of disciplines. To extend the scope of applications of these fuzzy measures to geometry, we need some special fuzzy measures. In this communication, we have introduced two new fuzzy measures involving trigonometric functions and simultaneously provided their applications to obtain the basic results already existing in the literature of geometry.

Keywords: Entropy, Uncertainty, Fuzzy Entropy, Concavity, Symmetry.

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Authors: Su-Ling Li, Qun-Yu Gao

Abstract:

Mung bean starches were subjected to heat-moisture treatment (HMT) by different moisture contents (15%, 20%, 25%, 30% and 35%) at 120Ôäâ for 12h. The impact on the yields of resistant starch (RS), microstructure, physicochemical and functional properties was investigated. Compared to native starch, the RS content of heat-moisture treated starches increased significantly. The RS level of HMT-20 was the highest of all the starches. Birefringence was displayed clear at the center of native starch. For HMT starches, pronounced birefringence was exhibited on the periphery of starch granules; however, birefringence disappeared at the centre of some starch granules. The shape of HMT starches hadn-t been changed and the integrity of starch granules was preserved for all the conditions. Concavity could be observed on HMT starches under scanning electronic microscopy. After HMT, apparent amylose contents were increased and starch macromolecule was degraded in comparison with those of native starch. There was a reduction in swelling power on HMT starches, but the solubility of HMT starches was higher than that of native starch. Both of native and HMT starches showed A-type X-ray diffraction pattern. Furthermore, there is a higher intensity at the peak of 15.0 and 22.9 Å than those of native starch.

Keywords: Resistant starch, mung bean (Phaseolus radiatus) starch, heat-moisture treatment, physicochemical properties.

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