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The policy endorsed the adoption of a uniform pattern of school education across the country consisting of 10 years of general education program followed by 2 years of diversified schooling. The NCERT is also behind the formation of the National Science Talent Search Scheme (NTSS) in the year 1963.
Hilbert's tenth problem is the tenth on the list of mathematical problems that the German mathematician David Hilbert posed in 1900. It is the challenge to provide a general algorithm that, for any given Diophantine equation (a polynomial equation with integer coefficients and a finite number of unknowns), can decide whether the equation has a solution with all unknowns taking integer values.
In constraint satisfaction, the AC-3 algorithm (short for Arc Consistency Algorithm #3) is one of a series of algorithms used for the solution of constraint satisfaction problems (or CSPs). It was developed by Alan Mackworth in 1977. The earlier AC algorithms are often considered too inefficient, and many of the later ones are difficult to ...
Prizes are often awarded for the solution to a long-standing problem, and some lists of unsolved problems, such as the Millennium Prize Problems, receive considerable attention. This list is a composite of notable unsolved problems mentioned in previously published lists, including but not limited to lists considered authoritative, and the ...
The necklace problem is a problem in recreational mathematics concerning the reconstruction of necklaces (cyclic arrangements of binary values) from partial information.
Ashoka, also known as Asoka or Aśoka (/ ə ˈ ʃ oʊ k ə / [7] ə-SHOH-kə; Sanskrit pronunciation: [ɐˈɕoːkɐ], IAST: Aśoka; c. 304 – 232 BCE), and popularly known as Ashoka the Great, was Emperor of Magadha [8] from c. 268 BCE until his death in 232 BCE, and the third ruler from the Mauryan dynasty.
Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...