Two Optimal One-Error-Correcting Codes of Length 13 That Are Not Doubly Shortened Perfect Codes

The doubly shortened perfect codes of length 13 are classified utilizing the classification of perfect codes in [P.R.J. \"Osterg{\aa}rd and O. Pottonen, The perfect binary one-error-correcting codes of length 15: Part I - Classification, IEEE Trans. Inform. Theory, to appear]; there are 117821 such (13,512,3) codes. By applying a switching operation to those codes, two more (13,512,3) codes are obtained, which are then not doubly shortened perfect codes.Comment: v2: a correction concerning shortened codes of length 1

Short Wavelength Analysis of the Evolution of Perturbations in a Two-component Cosmological Fluid

The equations describing a two-component cosmological fluid with linearized density perturbations are investigated in the small wavelength or large $k$ limit. The equations are formulated to include a baryonic component, as well as either a hot dark matter (HDM) or cold dark matter (CDM) component. Previous work done on such a system in static spacetime is extended to reveal some interesting physical properties, such as the Jeans wavenumber of the mixture, and resonant mode amplitudes. A WKB technique is then developed to study the expanding universe equations in detail, and to see whether such physical properties are also of relevance in this more realistic scenario. The Jeans wavenumber of the mixture is re-interpreted for the case of an expanding background spacetime. The various modes are obtained to leading order, and the amplitudes of the modes are examined in detail to compare to the resonances observed in the static spacetime results. It is found that some conclusions made in the literature about static spacetime results cannot be carried over to an expanding cosmology.Comment: 42 pages, 12 figure

Indicators for digitalization of sustainable development goals in peex program

cited By 0This article describes the Pan-Eurasian Experiment (PEEX) program and indicators for monitoring of implementation and digitalization of Sustainable Development Goals (SDG) in Russia, especially environmental goals. The authors considered the possibility of integration and identification of the methodological approaches of the socio-economic research to environmental sciences. Paper gives insights into the international framework of the United nations, addreses several relevant indicators to be monitored in a Russian perspective and summarizes shortly the status of the monitoring activities and provide an overview on the main tasks for the upcoming years to reach the sustainable development goals established by the United Nations. The tasks to which the Goals divided are considered in detail. The indicators of Russian statistics that can be used to monitor the implementation of these tasks are determined. It is shown, that more detailed regional analysis and new data is needed in order to quantify the feedbackloops. © 2018, Lomonosov Moscow State University. All rights reserved.Peer reviewe

Некоторые особенности окислительных процессов в жиросодержащих кондитерских изделиях.

The complex oxidative processes taking place in fat-containing products – pastes – during storage are defined by their multiple compositions. Secondary products of oxidation determined by the standard chemical method from the acid number value of the fat can react with various organic substances of pastes. Character of oxidative processes essentially depends on a state of foodstuff as heterogeneous disperse system.Сложные окислительные процессы, протекающие в жиросодержащих пищевых продуктах – конфетных массах, определяются их многокомпонентным составом. Вторичные продукты окисления, определенные стандартным химическим методом по величине кислотного числа жира, могут реагировать с разнообразными органическими веществами, содержащимися в конфетных массах. Особенности протекания окислительных процессов существенно зависят от состояния пищевого продукта как гетерогенной дисперсной системы

Some features of oxidative processes in fatcontaining confectionary products.

The complex oxidative processes taking place in fat-containing products – pastes – during storage are defined by their multiple compositions. Secondary products of oxidation determined by the standard chemical method from the acid number value of the fat can react with various organic substances of pastes. Character of oxidative processes essentially depends on a state of foodstuff as heterogeneous disperse system