Comparing and calibrating black hole mass estimators for distant active galactic nuclei

Black hole mass is a fundamental property of active galactic nuclei (AGNs). In the distant universe, black hole mass is commonly estimated using the MgII, Hbeta, or Halpha emission line widths and the optical/UV continuum or line luminosities, as proxies for the characteristic velocity and size of the broad-line region. Although they all have a common calibration in the local universe, a number of different recipes are currently used in the literature. It is important to verify the relative accuracy and consistency of the recipes, as systematic changes could mimic evolutionary trends when comparing various samples. At z=0.36, all three lines can be observed at optical wavelengths, providing a unique opportunity to compare different empirical recipes. We use spectra from the Keck Telescope and the Sloan Digital Sky Survey to compare black hole mass estimators for a sample of nineteen AGNs at this redshift. We compare popular recipes available from the literature, finding that mass estimates can differ up to 0.38+-0.05 dex in the mean (or 0.13+-0.05 dex, if the same virial coefficient is adopted). Finally, we provide a set of 30 internally self consistent recipes for determining black hole mass from a variety of observables. The intrinsic scatter between cross-calibrated recipes is in the range 0.1-0.3 dex. This should be considered as a lower limit to the uncertainty of the black hole mass estimators.Comment: ApJ in press, 11 pages, 10 figure

RECIPE SUGGESTION TOOL

ABSTRACTThere is currently a great need for a tool to search cooking recipes based on ingredients. Current search engines do not provide this feature. Most of the recipe search results in current websites are not efficiently clustered based on relevance or categories resulting in a user getting lost in the huge search results presented.Clustering in information retrieval is used for higher efficiency and better presentation of information to the user. Clustering puts similar documents in the same cluster. If a document is relevant to a query, then the documents in the same cluster are also relevant.The goal of this project is to implement clustering on recipes. The user can search for recipes based on ingredient

Traditions of fish utilisation for recipes in Nigeria

Some recipes for fish utilization in particular zones of Nigeria are assessed, giving details of their modes of preparation. The traditions of use of fish in the recipes shown appear to be based on the successful agricultural practices in particular zones and areas of Nigeria. This has helped to promote taste and values, since easily procured food items are cheaper for use in particular areas than others. The use of such fish items in the recipes are useful for promoting protein intake and stemming of malnutrition, especially in the rural areas, as well as helping to improve the incomes of women-in-agricultur

Application of flexible recipes for model building, batch process optimization and control

Unlike the traditionally fixed recipes in batch process operation, flexible recipes allow the adjustment of some of its relevant recipe items. These adjustments can either be predefined in cases of planned experimentation, or suggested by a formal process optimization or control algorithm on the basis of actual information. In both the response surface methodology and the simplex evolutionary operation (EVOP), some well-known methods for empirical model building and process optimization, flexible recipes are involved. Another application of flexible recipes arises in a feedforward quality control strategy of batch processes when variations in market or process conditions are known a priori. The experimental results of these strategies are presented for the batchwise production of benzylalcohol on a pilotplant scale. Experiments have been performed to obtain a reliable model of the yield. On the basis of this model, better process conditions have been suggested, which substantially deviate from the final simplex resulted from experiments within simplex EVOP. Finally, an adaptive feedforward control strategy has been applied for a priori known disturbances in the process inputs

Closure Relations for Electron-Positron Pair-Signatures in Gamma-Ray Bursts

We present recipes to diagnose the fireball of gamma-ray bursts (GRBs) by combining observations of electron-positron pair-signatures (the pair-annihilation line and the cutoff energy due to the pair-creation process). Our recipes are largely model-independent and extract information even from the non-detection of either pair-signature. We evaluate physical quantities such as the Lorentz factor, optical depth and pair-to-baryon ratio, only from the observable quantities. In particular, we can test whether the prompt emission of GRBs comes from the pair/baryonic photosphere or not. The future-coming Gamma-Ray Large Area Space Telescope (GLAST) satellite will provide us with good chances to use our recipes by detecting or non-detecting pair-signatures.Comment: 7 pages, 4 figures, accepted for publication in ApJ, with extended discussions. Conclusions unchange

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread

The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples