一类半线性椭圆问题的瀑布型多重网格法

采用瀑布型多重网格法求解一类半线性椭圆问题.在适当条件下，证明了该算法具有能量范数意义下最优收敛阶和拟最优计算复杂度.     

延边地区水田分等的数学模型

本文利用模糊数学和统计的方法，通过采集样本，建立了一个多元隶属函数，提出了一种延边地区水田分等的数学模型．本模型对于任一参评地块，只要将其各指标值标准化后代入所建立的函数，即可得知该地块的等级．该模型具有合理、简便的特点．     

狍被毛髓质指数在保温和保护功能上的适应性变化

应用显微测微尺，对狍肩部和前肢部的和立夏被毛进行髓质指数测算，差异显著性检验表明，狍被毛的髓质指数既显著的季节性差异。也存在身体部位差异，即躯干部冬毛的髓质变得极为发达、肢体部冬毛的髓质却显著变细。     

肉牛宰后成熟阶段与食用品质相关指标的分析

通过测定宰后牛肉在不同时间内不同部位小片化指数、剪切力的变化数值,采用相关的方法得出:成熟时间对超微结构的改变起重要作用,肉牛宰后成熟时间应在5～6 d,肉牛胴体各部位间剪切力存在显著差异。     

一类半定规划问题的最优性条件

先引入向量值函数的广义凸性,研究了向量值不变凸函数与不变预凸函数的关系.接着证明了当一类函数是局部Lipschitz的不变凸函数时的广义Fakars引理.最后利用广义Fakars定理,研究了一类半定规划问题的最优性条件.     

含临界耦合非线性项的奇异椭圆方程组的非平凡解

研究了有界区域上一类含Sobolev临界指数与奇异位势的带权椭圆方程组,通过Caffarelli-Kohn-Nirenberg不等式与精确的能量估计,并运用山路引理得到了这类方程组非平凡解的存在性.     

分数次Hardy算子的交换子在Lipschitz空间上的端点估计

主要研究分数次Hardy算子和Lipschitz函数生成的交换子在Lipschitz空间上的端点估计.分数次积分算子的方法不适用于分数次Hardy算子,将给出新的方法,同时也将考虑分数次极大算子的交换子的结果.     

VARIATION OF LOCALLY LIPSCHITZ FUNCTION ON FINSLER MANIFOLD

In this paper, we generalize the generalized gradient of clarke on Banach manifold to the case of Finsler manifold and discuss the variational property of corresponding locally Lipschitz function, such as pseudo-gradient vector field, deformation lemma and Morse inequality.     

Suitability of tef varieties in mixed wheat flour bread matrices: A physico-chemical and nutritional approach

Wheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads.