3進位Kaprekar變換之結構
b進位的n位數字x,數字x各位數字由大到小排列為p,由小到大排列為q,定義Kaprekar變換T(b,n)(x)=p-q,例如T(10,3)(x)= 954-459。當T(b,n)(x)= x,稱x為Kaprekar常數。 Tk(b,n)( x)=T(b,n)( Tk-1(b,n)( x))= x, k >1時,稱x為k階Kaprekar循環數。本文解答了以下問題: 1. b進位的數字不包含數字b-1的Kaprekar常數的形式。 2. 3,4,5,6進位的Kaprekar常數的一般形式。 3. 對於2,3進位的情形,我們引入三元非負整數的形式來討論Kaprekar變換,轉換成Kaprekar數對(p,q),再進一步,由來探討比值p/q,將Kaprekar變換轉成Kaprekar函數g(x),解決 Kaprekar 循環數的所有形式及解。 最後我們得到Tl(b,n)( x)必是Kaprekar循環數。
Locus of the Points on Circumference of the n-th Circle that Formed by Moving the Center of any Radius Circles on the Outermost Circumference of Preceding set of Circles
This project aimed to study the motion which occurred from the end point on the circumference of the outermost circle by moving the center on the circumference of a preceding circle and the center of an innermost circle at origin. According to the study, when angular velocity was changed, it caused the different of loci. Based on the above information, finding the locus of the point on circumference of n-th circle that formed by moving the center of any radius circles on circumference of preceding set of circles was studied to get general equation. A set of circle and locus were created with GSP program. First, set the same radius circles on the X-axis with the first circle at origin, then found the relationship that occurred from the characteristics of locus. The result showed that if the ratios of angular velocity are 1:1:1, 2:2:2, 3:3:3, ..., …, n:n:n or 1:2:3, 2:4:6, 3:6:9, …,nw1:nw2:nw3, the characteristics of locus will be the same, while the others will be different. Finally, the equation of locus was found as follow: (x,y) = { ..........see in abstract...........} when .........see in abstract........... Where ri is the radius of i-th circle, zeta i is an angle between the radius of i-th circle and X-axis, wi is the angular velocity, t is elapsed time and alpha i is a starting angle between the radius of i-th circle and X-axis.
CONTACTLESS AND NON-DESTRUCTIVE DETECTION OF CHICKEN MEAT CONTAMINATION WITH LASER SPECKLE METHOD
Harmful microorganisms in food can cause deterioration of human health, poisoning and in some cases even death. Especially fresh meat and chicken products create a suitable environment for the growth of microorganisms in terms of the nutrients it contains, water activity and pH level. For this reason, detection of microorganisms in meat products is an important issue in terms of food safety and human health. In this project, it is aimed to detect live microorganisms in meat products, especially chicken meat, in a simple, non-destructive, non-contact and fast way using laser speckle method. Laser speckle images of healthy and stale chicken meat were taken, contrast parameter and correlation analysis of the obtained patterns were made. It was observed that the contrast parameter for staled chicken meat increased by approximately 3 times compared to fresh chicken. This increase provides an understanding of the difference between contaminated chicken and fresh chicken. Speckle density changes over time in relation to the movements of living microorganisms. Thus, the correlation in laser speckle density patterns taken from contaminated tissues is disrupted. In the measurements taken with photodiode, by analyzing the change of light intensity of the speckle patterns on fresh and contaminated tissues over time, the detection of microorganisms was made easier and more precisely without the need for image processing. The proposed measurement system is a new method that detects meat contamination with laser speckle imaging. It can be developed and made portable and can be used easily in homes. Since it is a simple, non-destructive and fast method, it can be used to determine the shelf life of meat in food distribution places and markets. In addition, it has the potential to be calibrated and used for other food products other than meat products. The system developed with this study is cheap and easy to use, and the laser speckle imaging method is used in a different field other than biomedical, contributing to the literature.