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Titlebook: General Hybrid Orthogonal Functions and their Applications in Systems and Control; Ganti Prasada Rao,Amit Patra Book 1996 Springer-Verlag

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書(shū)目名稱(chēng)General Hybrid Orthogonal Functions and their Applications in Systems and Control
編輯Ganti Prasada Rao,Amit Patra
視頻videohttp://file.papertrans.cn/383/382062/382062.mp4
叢書(shū)名稱(chēng)Lecture Notes in Control and Information Sciences
圖書(shū)封面Titlebook: General Hybrid Orthogonal Functions and their Applications in Systems and Control;  Ganti Prasada Rao,Amit Patra Book 1996 Springer-Verlag
描述Orthogonal Functions may be divided into two classes. The class of continuous systems and the discontinuous class of piecewise constant systems. Problems arise because continuous systems form an unsatisfactory basis for the expansion of functions containing discontinuities whilst piecewise constant systems insert artificial discontinuities into all representations. Since these two classes of functions would be unsuccessful in coping with functions that possess both continuity and discontinuity we must look to General Hybrid Orthogonal Functions (GHOF) which have been shown to be the most appropriate in such situations. This book introduces the system of GHOF, discusses its properties, develops an operational algebra for the discretization of continuous dynamic systems on the system of GHOF and illustrates its use as a flexible and powerful framework of computational tools in a wide range of systems and control.
出版日期Book 1996
關(guān)鍵詞algebra; control; dynamical systems; identification
版次1
doihttps://doi.org/10.1007/BFb0027725
isbn_softcover978-3-540-76039-9
isbn_ebook978-3-540-40950-2Series ISSN 0170-8643 Series E-ISSN 1610-7411
issn_series 0170-8643
copyrightSpringer-Verlag London 1996
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https://doi.org/10.1007/BFb0027725algebra; control; dynamical systems; identification
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General Hybrid Orthogonal Functions and their Applications in Systems and Control978-3-540-40950-2Series ISSN 0170-8643 Series E-ISSN 1610-7411
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Erwin Beyerimilar foods will be variations in the moisture content, which will strongly influence the proportion of all nutrients present. Where vitamins are associated with a particular macronutrient in foods, such as fat or protein, variations in the content of these fractions will also affect the vitamin content.
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