Restriction enzymes are used for cutting DNA at precise locations Vectors are used for the propagation of cloned DNA fragments Libraries of cloned DNA fragments allow searching for a specific DNA fragment

Alternatives to Weighted Sum(WS)Approach Multiobjective Heuristic Programming Utility Function Optimization Physical Programming(Prof. Messac) Application to Space System Optimization Lab Preview(Friday 4-9-2003-Section 1) Massachusetts Institute of Technology-prof. de Weck and Prof. Willcox Engineering Systems Division and Dept of Aeronautics and Astronautics

I. Structural Optimization ll. Integrated Structural Optimization lll. Design Space Optimization Massachusetts Institute of Technology-Dr. Yong Kim

Why multiobjective optimization? Example-twin peaks optimization History of multiobjective optimization Weighted Sum Approach(Convex Combination) Dominance and Pareto-Optimality Pareto Front Computation -nBl o Massachusetts Institute of Technology-Prof de Weck and Prof Willcox Engineering Systems Division and Dept of Aeronautics and Astronautics

Mlesd Particle Swarm Optimization 5. 9 A pseudo-optimization method (heuristic) inspired by the collective intelligence of swarms of biological populations Flocks of birds Colonies of insects C Rania Hassan 3/2004 Engineering Systems Division -Massachusetts Institute of Technology

More on Fitness Function Assignment Mutation Constraint implementation in Gas Multiobjective optimization with Gas Tabu search Selection of Optimization algorithms o Massachusetts Institute of Technology -Prof de Weck and Prof Willcox Engineering Systems Division and Dept of Aeronautics and Astronautics

Course rationale Role of msdo in Engineering Systems Learning objectives Pedagogy and Course Administration a historical perspective on Mdo MSDO Framework introduction The“ dairy farm” sample problem Massachusetts Institute of Technology- Prof de Weck and Prof Willcox

Outline Concept Materials Mathematic Model Type of SAW Device Typical Applications Development Tendency

The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

Write a compact sentence that describes the molecular origin of gas pressure, including its temperature and mass dependence. [51 A: P is due to change in momentum Ap = m Av of molecules striking a surface velocity Increases as VTm