Mapping properties for oscillatory integrals in d-dimensions

AbstractFor aj,bj⩾1, j=1,2,…,d, we prove that the operator Kf(x)=∫R+dk(x,y)f(y)dy maps Lp(R+d) into itself for p=1+1r, where r=a1b1=⋯=adbd, and k(x,y)=φ(x,y)eig(x,y), φ(x,y) satisfies (1.2) (e.g. φ(x,y)=|x−y|iτ,τ real) and the phase g(x,y)=xa⋅yb. We study operators with more general phases and for these operators we require that aj,bj>1, j=1,2,…,d, or al=bl⩾1 for some l∈{1,2,…,d}

Fertilizer Trials on Dryland Winter Wheat

Wheat is one of the major crops of Utah and for more than 50 years farmers have been raising wheat on the dry lands of the state. The system they use is known as the alternate cropping or crop-follow system and consists of one year of crop alternating with one year of clean cultivation known as fallow. Wheat removes a considerable amount of the natural plant food elements from the soil each year. This is especially true of nitrogen. According to Bracken and Greaves (9) the original low supply of nitrogen in most Utah soils together with the depleting effects of alternate wheat and fallow has the possibility of making nitrogen rather than moisture the limiting factor of crop production in certain dry-farm areas. The amount of nitrogen removed from the soil by the wheat crop is only a portion of the total supply. Such factors as leaching to a lower depth beyond the feeding range of the plant, erosion, denitrification, and volatilization through biological and possibly chemical action are thought to be responsible for the loss of nitrogen unaccounted for by crop removal. The results of several investigators indicate that this loss is approximately twice as much as was removed by the crop. Since nitrogen is one of the major factors responsible for high yields and high quality of wheat, it naturally follows that any reduction of the amount of nitrogen in the soil produces a corresponding reduction in yield and quality of wheat. Recent reports show that this condition exists in Utah as well as in other areas. As a result of this reduction in yield and quality of wheat, processors are concerned about the problems. The seriousness of the problem cannot be over-emphasized. Ways and means of checking these losses and subsequently increasing the yield and quality are being studied. Three possible procedures for increasing soil nitrogen have been suggested: 1. the use of legumes, especially alfalfa, in a rotation program; 2. non-symbiotic nitrogen fixation: and 3. the use of commercial fertilizers. Since legumes have not been grown to any great extent, the only other natural source of nitrogen has been non-symbiotic fixation. Evidence in this field of investigation, however, indicates that this source is inadequate and that other sources must be bad. Also, the data indicate that no effective methods have been found which increase non-symbiotic fixation. Limited information suggests that further study is needed on the use of legumes for increasing the nitrogen and organic matter content of dry farm soils. This investigation is confined to the use of commercial fertilizers as one solution to the general problem

Humulus lupulus L.

https://thekeep.eiu.edu/herbarium_specimens_byname/19920/thumbnail.jp

An Examination of Support Structures to Encourage Persistence through Graduation at Central Maine Community College

Central Maine Community College (CMCC) services Androscoggin, Franklin and Oxford counties. Enrollment for CMCC has grown impressively over the last eleven years, since transitioning from a Technical College. While enrollment has increased, retaining students through graduation (persistence) is still an area of concern, particularly because its service area still has some of the lowest percentages of adults with college credentials in Maine

Proximate Composition and Consumer Acceptability of Wheat-Soy Composite Rock Cake

Cookies are traditionally made from soft wheat, a cereal, which is cultivated mostly in temperate regions but imported by countries in the tropics with unfavorable climatic conditions to cultivate the cereal. The aim of the study was to determine the proximate composition and consumer acceptability of rock cakes developed from soy flour. Four different products were thus formulated viz., 0%, 20%, 25% and 75% being replaced with soy flour equivalence in each sample. Samples were examined for their proximate composition using AACC, 2000 methods. Sensory evaluation was also conducted under a 7-point hedonic scale, where 1 represented dislike extremely and 7 represented like extremely. Data was analyzed using SPSS v 20 at 95% confidence interval. Proximate composition analysis showed no significant difference between the means of the constituent nutrients measured. However, the proportionate increased percentage fat, fiber and protein; 26+2.45, 2.00+0.28 and 16.80+2.94 respectively, showed the potential effect of soybean flour in the production of rock cakes. The sensory analysis also showed no significant difference at P < 0.05 between the means and according to the hedonic scale evaluation, WSR11, WSR12 and WSR13 composite rock cakes compared to WSR10, the 100% wheat flour rock cake were “moderately liked” and “like very much” that is, between 5.3 to 6.6 by the fifteen semi-trained panelist. In effect, soybean flour could serve as a nutrient fortification raw product component and as well, to be accepted by consumers of pastries. Keywords: Rock cakes, proximate analysis, sensory analysis, consumer acceptability, hedoni

Cholesterol and coronary heart disease: screening and treatment

Coronary heart disease (CHD) is a major cause of morbidity and mortality in the United Kingdom, accounting for just under one quarter of all deaths in 1995: 27% among men and 21% among women.1 Although many CHD deaths occur among elderly people, CHD accounts for 31% of male and 13% of female deaths within the 45–64 age group

Precautionary labelling of foods for allergen content: are we ready for a global framework?

© 2014 Allen et al.; licensee BioMed Central Ltd.Food allergy appears to be on the rise with the current mainstay of treatment centred on allergen avoidance. Mandatory allergen labelling has improved the safety of food for allergic consumers. However an additional form of voluntary labelling (termed precautionary allergen labelling) has evolved on a wide range of packaged goods, in a bid by manufacturers to minimise risk to customers, and the negative impact on business that might result from exposure to trace amounts of food allergen present during cross-contamination during production. This has resulted in near ubiquitous utilisation of a multitude of different precautionary allergen labels with subsequent confusion amongst many consumers as to their significance. The global nature of food production and manufacturing makes harmonisation of allergen labelling regulations across the world a matter of increasing importance. Addressing inconsistencies across countries with regards to labelling legislation, as well as improvement or even banning of precautionary allergy labelling are both likely to be significant steps forward in improved food safety for allergic families. This article outlines the current status of allergen labelling legislation around the world and reviews the value of current existing precautionary allergen labelling for the allergic consumer. We strongly urge for an international framework to be considered to help roadmap a solution to the weaknesses of the current systems, and discuss the role of legislation in facilitating this