Toward the Universal Rigidity of General Frameworks

Let (G,P) be a bar framework of n vertices in general position in R^d, d <= n-1, where G is a (d+1)-lateration graph. In this paper, we present a constructive proof that (G,P) admits a positive semi-definite stress matrix with rank n-d-1. We also prove a similar result for a sensor network where the graph consists of m(>= d+1) anchors.Comment: v2, a revised version of an earlier submission (v1

An articulatory-functional approach to modeling Persian focus prosody

This paper is an attempt to test PENTA, an articulatory-functional model, on Persian focus prosody. The test was done on a corpus consisting of utterances with different focus conditions using PENTAtrainer2, a trainable prosody synthesizer that optimizes categorical pitch targets each corresponding to multiple communicative functions. The evaluation was done by comparing the F0 contours generated by the extracted pitch targets to those of natural utterances through numerical and perceptual evaluations. The numerical results showed that the synthesized F0 was close to the natural contour in terms of RMSE (= 1.94) and Pearson’s r (= 0.84). Perceptual evaluation showed that the rate of focus identification and naturalness judgement by native Persian listeners were highly similar between synthetic and natural F0 contours

A study of fungal biodiversity in the root of durum wheat, chickpea, and pea in agro-ecosystems of Saskatchewan

Non-Peer Reviewe

Changes of fatty acid profiles in fillets of Cobia (Rachycentron canadum) during frozen storage

In this study changes in fatty acids profile during frozen storage at -18°C of Cobia (Rachycentron canadum), caught from the Persian Gulf (Bandar Abbas) were studied. Changes in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), EPA+DHA/C16, n-3 PUFA/n-6 PUFA (n-3/n-6) and polyunsaturated fatty acids /saturated fatty acids (PUFA/SFA) were investigated during a six- month storage at -18°C. Eighteen fatty acids were found in Cobia, with higher percentage of saturated fatty acids (46.07%), monounsaturated fatty acids (33.72%) and polyunsaturated fatty acids (15.44%). The MUFAs and PUFAs reduced from 33.72 to 26.26% and 15.44 to 10.78%, respectively. Palmitic acid (C16:0, 27.42% of total fatty acids) and stearic acid (C18:0, 12.62%) were the dominant saturated fatty acids. The major unsaturated fatty acids were determined as docosahexaenoic acid (C22:6n3, 5.76%), oleic acid (C18:1n9, 25.76%) and linoleic acid (C18:2n6, 4.38%). As a result of the frozen storage (up to 6 months), marked content decreases were found in fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio and it means that the nutritional value of Cobia has decreased