CHAPTER ONE:ANALYSIS OF ALGORITHMS CHAPTER TWO:RECURRENCE RELATIONS CHAPTER THREE:GENERATING FUNCTIONS CHAPTER FOUR:ASYMPTOTIC APPROXIMATIONS CHAPTER FIVE:ANALYTIC COMBINATORICS CHAPTER SIX:TREES CHAPTER SEVEN:PERMUTATIONS CHAPTER EIGHT:STRINGS AND TRIES CHAPTER NINE:WORDS AND MAPPINGS

Principles of FDM-TDMA Cellular SIR Analysis Channel Reuse Analysis Spectrum Efficiency Dynamic Channel Allocation Handovers

§0.1 矢量代数（vector analysis） §0.2 微分（differential calculus） §0.3 积分（integral calculus） §0.4 曲线坐标系（curvilinear coordinates） §0.5 Delta 函数（The Dirac Delta function） §0.6 矢量场论（Theory of vector fields）

• 什么是Graphical Model • 定义、示例 • Representation、Inference、Learning • 主题模型与分类 • LSA (Latent Semantic Analysis), 1990 • pLSA (probabilistic Latent Semantic Analysis), 1999 • LDA(Latent Dirichlet Allocation), 2003 • Hierarchical Bayesian model • 主题模型的R语言实现示例

西安电子科技大学：《数据结构与算法分析 Data Structure and Algorithm Analysis》课程教学资源（PPT课件讲稿）06 Algorithm Analysis and Sorting

◼ Cluster Analysis: Basic Concepts ◼ Partitioning Methods ◼ Hierarchical Methods ◼ Density-Based Methods ◼ Grid-Based Methods ◼ Evaluation of Clustering ◼ Summary

I Orienting employees II The training process 2.1 Why the training business is booming 2.2 The 5-step training & development process 2.3 Training and learning III Motivate the learner 3.1 Analyzing training needs 3.2 Task analysis: assessing new employees’ training needs 3.3 Performance analysis: assessing current employees’ training needs IV Traditional training methods V Electronic training VI Managerial development & training VII Evaluating the training effort

❖ 第一节 概述 ❖ 第二节 化合物气味与分子结构 Odor and structure of compound ❖ 第三节 食品中气味形成的途径 Formative approachs of food odor ❖ 第四节 植物性食品的风味 The flavor of plant food ❖ 第五节 动物性食品的风味 ❖ 第六节 香味增强 Aroma potentiation ❖ 第七节 风味分析 Analysis of flavor

• Introduction • Science and research • Open source  Software engineering data • Code analysis  Compiler  Partial program analysis  WALA, SOOT

6.1 Introduction of Vitamins 6.2 The Water-solubke vitamin 6.3 The Fat Soluble Vitamins 6.4 Variation of Vit in food processing and storage 6.5 Anilysis of Vitamins 6.6 Introduction of minerals 6.7 Source and statement 6.8 Variation of Mineral in food processing and storage 6.9 Analysis of Mineral in food