scholarly journals On the Graphicity of the Independence Structure of Linear Active Networks

2017 ◽  
Vol 61 (2) ◽  
pp. 193
Author(s):  
Csongor Gy. Csehi ◽  
András Recski
Keyword(s):  
Classical Result ◽  
Mathematical Structure ◽  
Active Networks ◽  
Physical Characterization ◽  
Linear Network ◽  
Cut Set ◽  
Independence Structure ◽  
General Abstract ◽  
Interconnection Structure

Consider a linear network composed of 2-terminal devices. Its interconnection structure is described by a graph G. The voltages or the currents of a subset of devices can independently be prescribed if and only if the subset of the corresponding edges in the graph G is circuit-free or cut set free, respectively.  This classical result of Kirchhoff can be generalized for networks containing multiterminal devices as well: the independence structure can be described by the circuits and cut sets of a more general abstract mathematical structure, a matroid M. However, these matroids will not always be graphic. Using some recent mathematical results for characterizing graphic structures among the matroids, here we give a physical characterization of subclasses of those active networks where M happens to be graphic.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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