FLIP-FLOPS Flip-flops are digital devices that have the ability to store binary information after the excitation input has changed. They are considered to be the basic memory cell for the majority of electronic binary data storage applications. This section explores the flip-flop from a functional perspective

Please print out this problem set and record your answers on the printed copy. Answers to this problem set are to be turned in at the box outside by 4: 10 Wednesday, October I Problem sets will not be accepted late Solutions will be posted on the web October 2

Let be the set of all input variables, X={, X1, .Xn} Let y be the set of all output variables, y={Y, 1 ...m} o The combinational function, F, operated on the input variable set, to produce the output variable set y. o The output is related to the input as

Analysis Analyze existing circuits to determine their function Synchronous sequential circuit The basic modeling structure Two circuit models: Mealy model& Moore model Three approach used to describe the circuit: Logic function equation

Please print out this problem set and record your answers on the printed copy. Answers to this problem set are to be turned in at the box outside by 4: 10 Wednesday, September 17. Problem sets will not be accepted late. Solutions will be posted on the web

Please print out this problem set and record your answers on the printed copy. Answers to this problem set are to be turned in at the box by 4: 10 Wednesday, September10. Problem sets will not be accepted late. Solutions will be posted on the web

Market Portfolio-Portfolio of all assets in the economy. In practice a broad stock marke index, such as the S&P Composite, is used to represent the market. Beta- Sensitivity of a stock's return to the return on the market portfolio

The process of planning, implementing and controlling the efficient, effective flow and storage of goods, and related information from point of origin to point of consumption for the purpose of conforming to customer

Like all other foods of plant or animal origin, milk contains several indigenous enzymes which are constituents of the milk as secreted. The principal constituents of milk (lactose, lipids and proteins) can be modified by exogenous enzymes, added to induce specific changes. Exogenous en- zymes may also be used to analyse for certain constituents in milk. In addition, milk and most dairy products

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