On real factorizations of symmetric circulant sparse matrices

For the matricesA mentioned in the headline we determine the limit points up to which there is possible a real factorization of the formA=QQ ^T . HereQ=(q _ij ) is a circulant matrix, where from the elementsq _ij andq _ji withi≠j always one element is vanishing.     

Acute View Transport biofuels: Can they help limiting climate change without an upward impact on food prices?

Comprehensive life cycle assessments show that current transport biofuels often do worse than conventional fossil transport fuels as to the emission of greenhouse gases. Biofuels from microalgae grown with present technology and lignocellulosic biofuels from current arable land or land that is to be deforested are unlikely to do better regarding the emission of greenhouse gases than fossil transport fuels. When crops characterized by relatively low fossil fuel inputs and relatively high biomass yields are grown on abandoned agricultural and marginal soils which currently sequester little carbon, cropping for transport biofuels may help in limiting climate change without an impact on food prices. For such cropping one probably has to go beyond the market mechanism. Worldwide, there is some scope for the use of harvest residues in biofuel production. However, European arable soils show on average large losses of soil carbon and this rather favors increased addition of such residues to soils. Received: November 17, 2008; accepted: December 3, 2008     

Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students

This study evaluated the influence of food safety education on the food safety perceptions, knowledge, attitudes, and practices among Turkish university students. Structured questionnaires were applied to 275 students majoring in “health or food” and 570 students majoring in “non-health or non-food” on a face-to-face basis. Food has positive connotations since associated primarily with taste and hunger in both groups. Freshness of the food product was the most important factor for the “health or food major” group, which was stated as quality for the “non-health or non-food major” group, when shopping for food (p < 0.05). Food poisoning was the main risk associated with foods in the “health or food major” group whereas fats was the most popular choice for the same question in the other group (p < 0.05). Positive influence of food safety education was clear from the results since a significant difference existed between the mean scores of knowledge, attitudes, and practices according to major discipline (p < 0.05). However, persistent food safety attitudes and practices showed little improvement with education. Although a significant difference existed between the disciplines, students in both groups did not have knowledge on the risk of raw white cheese consumption (p < 0.0001). High number of students shared their bowls with other people, consumed raw eggs and raw meat, and ate cooked foods left at room temperature more than 6 h if covered. Scientists and doctors were more trusted sources of information about serious food risks (p < 0.05). Trust in governmental agencies was significantly less in both groups.     

Solving non-linear elliptic difference equations by extendable sparse factorization procedures

New extendable LU sparse factorization procedures are presented for the solution of non-linear elliptic difference equations. The derived iterative methods are shown to be both competitive and computationally efficient in comparison with existing schemes. Application of the methods on non-linear elliptic boundary value problems both in two and three space dimensions are discussed and numerical results are given.     

Some basic results on M-matrices in connection with the Accelerated Overrelaxation (AOR) method

This paper extends some recent results by Varga concerning the theory of M-matrices, in connection with the well known iterative methods of Jacobi, of Extrapolated Jacobi and of Successive Over-relaxation, in two directions: i) The iteration matrix of the iterative scheme considered is more general than that of the aforementioned methods and may include a diagonal part and ii) the theory is presented in such a way that the number of equivalent statements given in the text covers the Accelerated Overrelaxation (AOR) method introduced by the present author not long ago.     

Numerische Lösung gewöhnlicher Differentialgleichungen mit Splinefunktionen

In this paper a general procedure to obtain spline approximations for the solutions of initial value problems for ordinary differential equations is presented. Several well-known spline approximation methods are included as special cases. It is common practice to partition the interval for which the initial value problem is defined into equidistant subintervals and to construct successively the spline approximation; thereby the spline function has to satisfy certain conditions at the knots. In the general procedure presented here additional knots are admitted in every subinterval. At these points which need not be equally spaced the spline approximation has to fulfill analogous conditions as at the original knots. Convergence and divergence theorems are proved; especially the influence of the additional knots on convergence and divergence of the method is investigated.     

JETS,PLUMES AND BUOYANT JETS IN STATIC ENVIRONMENT

Turbulence represents an essential aspect in atmospheric and oceanic circulations.In particu-lar,it is a preponderant factor in the dispersion of pollutants of artificial or natural origin.Thevertical turbulent jets,plumes and buoyant jets discharging into static environment is one of themost important and basic flow patterns related with the environment pollution.These flows havenumerous important applications,for example,thrust augmentors,waste disposal plumes fromstacks and combustion systems,and significant problems of turbulent diffusion.     

Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage

The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen storage period were investigated. Sea bream fillets were fried, oven baked and grilled. Three groups with rosemary extract were also cooked by the same methods and cooked samples (with and without rosemary extract) were stored in ?18?°C for 4?months. After cooking procedures, the FFA formation was quite similar in fresh-raw and fried sea bream fillets, but significantly increased oven baked (0.31?C0.33% oleic acid) and grilled fillets (0.39?C0.40% oleic acid). The highest value of PV was also obtained from grilled fillets (1.18?C1.58?meq/kg). However, TBA values (1.92?mg MA/kg for fresh-raw fillet) did not increase in sea bream fillets after the frying and grilling procedure except oven baking without rosemary extract (2.41?mg MA/kg). A considerable increase in the FFA, PV and TBA was observed in all cooked groups during frozen storage period. The treated samples with rosemary extract generally showed slower PV and TBA formation than those of the untreated samples. However, the additions of rosemary extract have positive effect on sensory quality of baked sea bream.