ON ISOMORPHIC SOFT LATTICES AND SOFT SUBLATTICES
Keywords:
Soft set, Parameters, soft Lattice, isomorphic soft lattice and soft sublatticeAbstract
This paper crisply presents the fundamentals of soft set theory to emphasize that soft set has enough developed basic supporting tools through which various algebraic structures in theoretical point of view could be developed. We defined the term soft lattice and present the concept of upper bound and least upper bound, lower bound and greatest lower bound in terms of soft set context. Soft lattice is redefined in terms of supremum and infimum and some related results are established. A perception named isomorphic soft lattice and soft sublattice are introduced where some related results are established.
References
References
Abbas NM and Al-Fatlawi AM (2010). Investigating peroxides and acid value in used edible vegetable oils. Iraqi J Agric Sci.; 41(4):123–32.
AOAC, Association of Official Analytical Chemist (2000). Official Method of Analysis, 17th Edition. Association of Official Analyt Chemists, Maryland, USA. 9: 641.
Andrew C., Buba A. A., Itodo A. U. and Etim E. E. (2012). Thermoxidative degradation of Commonly used Vegetable oils. A Comparative Study. Journal of Emerging Trends in Engineering and Aplied Sciences.3(6): 924-928.
Anyasor N., Ogunwemo O., Oyelana A., Ajayi D. And Dangana J. (2009). Chemical Analysis of Groundnut Oil. Pakistan Journal of Nutrition. 8(3): 269-272.
Aremu M. O., and Akinwunmi O. D. (2014). Extraction, Compositional and Physico-chemical Characteristics of Cashew (Anarcadium Occidentale) nuts reject Oil. Asian Journal of Applied Science and Engineering. 3: 33-40.
Buba A.A (2005). The use of Spectroscopic, Viscometric and other techniques in the Evaluation of Vegetable oils. Ph.D Thesis, Federal University of Technology Yola, Nigeria.
CODEX (2001). Commission CA. Codex standard for named vegetable oils codex stan 210-1999. Report of the 17th session of the codex committee on fats and oils, London, Pp 19–23.
FAO, (2011) Food and Agricultural Organization of United Nations, Section 1: Quality Standards, Technical Information & Typical Analysis. Australian Oilseeds Federation, Australia Square. Pp40–45.
Makni M., Haddar A., Fraj A. B. and Zeghal N. (2011). Physico-chemical Properties, Composition and Oxidative Stability of Olive and Soybean OILs under Different Conditions. Internationa Journal of Food Properties. 18(1):194-204.
Nwachukwu I.N, Aamadi E.S, Umeh S.I, Opurum C.C., Ogueke C.C., Ogwo U.C., Eze I.O., chinakwe E.C., and Ogbuagu D.H. (2019). Microbial and Physicochemical Analysis of Edible Palm Oil Sold in Major Markets of South-Eastern Nigeria. Journal of Agricultural Science and Food Technology. 5(6): 117-1.
Okechalu JN, Dashen MM, Lar PM, Okechalu B, Gushop T. (2011). Microbiological quality and chemical characteristics of palm oil sold within Jos Metropolis. Nigeria: Plateau State.
Orji MU, Mbata TI. Effect of extraction methods on the quality and spoilage of Nigerian palm oil. Afr J Biochem Res. 2008;2(9):192–6.
Pearson D. (1970). The chemical Analysis of food. J. A Churchill London.
Shi, L. Liu, Z. *Li, J. and Qin, Z. (2017). Analysis of Edible Vegetable Oils by Infrared Absorption Spectrometry. Advances in Engineering Research, 86: 286-289.
Standard Organization of Nigeria (SON) (2000). Standard Organization of Nigeria. Standard for Edible oils and its processed.2-5.
Udensi E. A. and Iroegbu F.C. (2007). Quality Assessment of Palm oil sold in Major Market in Abia State, Nigeria. Journal of Agriculture, Food, Environment and Extension, 6(2): 25-27.
Verma R. M. (1994). Analytical chemistry: Theory and practice. CBS Publishers & distributors PVT. LTD ISBN: 81-239-0266-2.
Published
How to Cite
Issue
Section
FUDMA Journal of Sciences
