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Alligation is an old and practical method of solving arithmetic problems related to mixtures of ingredients. There are two types of alligation: alligation medial, used to find the quantity of a mixture given the quantities of its ingredients, and alligation alternate, used to find the amount of each ingredient needed to make a mixture of a given quantity.
In the wine/water mixing problem, one starts with two barrels, one holding wine and the other an equal volume of water. A cup of wine is taken from the wine barrel and added to the water. A cup of the wine/water mixture is then returned to the wine barrel, so that the volumes in the barrels are again equal.
Here the problem of evaluation of the modes of an n component mixture in a D dimensional space is reduced to identification of critical points (local minima, maxima and saddle points) on a manifold referred to as the ridgeline surface, which is the image of the ridgeline function = [=] [=], where belongs to the ()-dimensional standard simplex ...
In probability and statistics, a compound probability distribution (also known as a mixture distribution or contagious distribution) is the probability distribution that results from assuming that a random variable is distributed according to some parametrized distribution, with (some of) the parameters of that distribution themselves being random variables.
Diluting a solution by adding more solvent. Dilution is the process of decreasing the concentration of a solute in a solution, usually simply by mixing with more solvent like adding more water to the solution.
A mixture used as a statistical model such as is often used for statistical classification. The model may represent the population from which observations arise as a mixture of several components, and the problem is that of a mixture model, in which the task is to infer from which of a discrete set of sub-populations each observation originated.
Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...
In thermodynamics, an activity coefficient is a factor used to account for deviation of a mixture of chemical substances from ideal behaviour. [1] In an ideal mixture, the microscopic interactions between each pair of chemical species are the same (or macroscopically equivalent, the enthalpy change of solution and volume variation in mixing is zero) and, as a result, properties of the mixtures ...