On the Applications of Mobius Inversion in Combinatorial Analysis

1975 ◽  
Vol 82 (8) ◽  
pp. 789 ◽  
Author(s):  
E. A. Bender ◽  
J. R. Goldman
Keyword(s):  
Combinatorial Analysis ◽  
Möbius Inversion

On the Applications of Möbius Inversion in Combinatorial Analysis

1975 ◽  
Vol 82 (8) ◽  
pp. 789-803 ◽  
Author(s):  
E. A. Bender ◽  
J. R. Goldman
Keyword(s):  
Combinatorial Analysis ◽  
Möbius Inversion

Combinatorial analysis of ramified patterns and computer imagery of trees

1989 ◽  
Vol 23 (3) ◽  
pp. 31-40 ◽  
Author(s):  
X. Viennot ◽  
G. Eyrolles ◽  
N. Janey ◽  
D. Arqués
Keyword(s):  
Combinatorial Analysis ◽  
Computer Imagery

scholarly journals Insights into Hox Protein Function from a Large Scale Combinatorial Analysis of Protein Domains

PLoS Genetics ◽  
2011 ◽  
Vol 7 (10) ◽  
pp. e1002302 ◽  
Author(s):  
Samir Merabet ◽  
Isma Litim-Mecheri ◽  
Daniel Karlsson ◽  
Richa Dixit ◽  
Mehdi Saadaoui ◽  
...  
Keyword(s):  
Protein Function ◽  
Large Scale ◽  
Protein Domains ◽  
Combinatorial Analysis ◽  
Hox Protein

scholarly journals The enumeration of tree-like polyhexes

1970 ◽  
Vol 17 (1) ◽  
pp. 1-13 ◽  
Author(s):  
Frank Harary ◽  
Ronald C. Read
Keyword(s):  
Combinatorial Analysis ◽  
Common Edge

A problem of considerable interest in combinatorial analysis is that of determining the number of ways in which a connected figure can be constructed in the plane by assembling n regular hexagons in such a way that two hexagons abut on each other, if at all, along the whole of a common edge. Examples of these constructions can be seen in the various figures in this paper.

scholarly journals THE FORMATION OF THE RANGE CONCEPT THE FUNCTIONAL BREAD OF MASS RANGE

2021 ◽  
pp. 64-79
Author(s):  
Irina Pushmina ◽  
Olga Kolman ◽  
Irina Koyupchenko ◽  
Mihail Kudryavtsev
Keyword(s):  
Species Diversity ◽  
Inductively Coupled Plasma ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Combinatorial Analysis ◽  
Wild Plants ◽  
Statistical Research ◽  
Functional Types ◽  
Functional Bread

Determination of the directions of formation of the contemporary level of quality and assortment concept of the species diversity of functional bread of mass assortment with the use of wild berry plants Ericaceae for health improving nutrition. The materials were questionnaires of a survey of potential consumers of functional bread of the city of Krasnoyarsk, wild berry plants of the Heather family (Ericaceae): fruits of cranberry (Vaccinium oxycoccos), of cowberry (Vaccinium vitis-idaea), of bilberry (Vaccinium myrtillus), of blueberry (Vaccinium uliginosum) and powders from them. The method of isolation of the average sample according to GOST 24.027.0-80 was used in the work. The content of toxic elements in berries was determined according to GOST 26927-86, GOST 26930-86, GOST 30178-96 using an atomic emission spectrometer with inductively coupled plasma-iCAP 6500. Generally accepted theoretical and statistical research methods, combinatorial analysis, and data processing using standard mathematical programs were used in the work. Study of the consumer survey, literature data of the chemical composition of berries of wild plants Ericaceae, data on the possibility of procurement of raw materials on the territory of Krasnoyarsk region, investigation of safety performance of the raw material and powders out of him for compliance with the requirements of TR CU 021/2011 and 027/2012 indicate the possibility of their use in the composition of functional bread as a source of biologically active compounds with a variety of positive physiological properties. The multivariance of the development of the range of functional types of bread with additives from Ericaceae berries is confirmed by the data of combinatorial analysis. As a result, an assortment concept of the species diversity of functional bread of a mass assortment of contemporary quality with additives from wild berry plants Ericaceae for improving nutrition was formed. Researches is promising in the formation of the range and actual quality of functional types of bread of mass assortment using local wild-growing raw materials, the advantage of which is naturalness, the content of functional ingredients, and contribute to the development of the range and technologies of healthy food products.

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