Study of Second Hankel Determinant for Certain Subclasses of Functions Defined by Al-Oboudi Differential Operator

K. A. Challab et al.

doi:10.21123/bsj.2020.17.1(Suppl.).0353

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Publication Date

Wed Mar 18 2020

Journal Name

Baghdad Science Journal

Volume

17

Issue Number

1(Suppl.)

DOI

10.21123/bsj.2020.17.1(Suppl.).0353

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Study of Second Hankel Determinant for Certain Subclasses of Functions Defined by Al-Oboudi Differential Operator

Al-Oboudi differential operator

Convex functions

Second Hankel determinant

Starlike functions

Subordination property.

K. A. Challab et al.

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The concern of this article is the calculation of an upper bound of second Hankel determinant for the subclasses of functions defined by Al-Oboudi differential operator in the unit disc. To study special cases of the results of this article, we give particular values to the parameters A, B and λ

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In this research، a comparison has been made between the robust estimators of (M) for the Cubic Smoothing Splines technique، to avoid the problem of abnormality in data or contamination of error، and the traditional estimation method of Cubic Smoothing Splines technique by using two criteria of differentiation which are (MADE، WASE) for different sample sizes and disparity levels to estimate the chronologically different coefficients functions for the balanced longitudinal data which are characterized by observations obtained through (n) from the independent subjects، each one of them is measured repeatedly by group of specific time points (m)،since the frequent measurements within the subjects are almost connected an

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reservoir simulation

Material Balance Equation

tight gas

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complex reservoir

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White and black chia seeds were used in some food products, such us gluten –free biscuits processing by using rice flour and chia seeds (white and black) with these amonths 112.5, 74.25, 56.25, 27.5 g with 27.5g of quinoa seeds for treatments 1, 2, 3 and 4 respectively, and comparison sensitively with the control treatment which has no additions including the appearance and homogenization of the product, surface cracks, softness, taste and flavor, core color and the specific volume, some microbiological tests were performed for biscuit product after storage for 4 months at 30 and 50°C including bacterial total count and fungal and yeast count, results showed that there weren’t any observation of bacteria or yeast or fungal growth at

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