Co-degrees of irreducible characters in finite groups

AbstractFor a character χ of a finite group G, the number a(χ):=|G:kerχ|/χ(1) is called the co-degree of χ. The object of this paper is to study the connection between the structure of a finite group and the co-degrees of its irreducible characters

The Research of Reverse-Time Migration for Cross-Hole Seismic

Cross-hole seismic is the leading technology of development seismology, which is still developing and improving. With the development of down-hole acquisition equipment, cross-hole seismic acquisition technology is getting mature, providing better data for imaging. According to the features of cross-hole survey and cross-hole data, we put forward a reverse-time migration method which is suitable for the wave equation for cross-hole seismic data. We propose finite difference scheme of higher order, and then derive its stability condition in cross-hole seismic. The frequency dispersion problem in cross-hole seismic wave field extrapolation is also discussed. Cross correlation imaging condition is used to realize migration, and Laplace filter is applied to remove low-frequency noise from migration section. Thus finite-difference reverse-time migration method for cross-hole seismic is established. Finally, we build geological models with anomalous ellipsoids, and apply cross-hole seismic wave field simulation and migration to them, thus our method proves its effectiveness. When dealing with real cross-hole seismic data with this method, high-resolution migration sections can be achieved.Key words: Cross-hole seismic; Reverse-time migration; Model tes

Studies on the Property and Application of Starch Sugar Ester Dodecenylsuccinic

In this study, we have prepared starch and Brown algae sugar ester dodecenylsuccinic, and by using infrared rays, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC), we studied the structures and properties of the starch and Brown algae sugar ester dodecenylsuccinic. In addition, we studied the possibility of using this modified starch and Brown algae as emulsifier that can be used in ice cream