Pancake Sorting
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Pancake Sorting
Pancake sorting is the mathematical problem of sorting a disordered stack of pancakes in order of size when a spatula can be inserted at any point in the stack and used to flip all pancakes above it. A ''pancake number'' is the minimum number of flips required for a given number of pancakes. In this form, the problem was first discussed by American geometer Jacob E. Goodman. A variant of the problem is concerned with ''burnt'' pancakes, where each pancake has a burnt side and all pancakes must, in addition, end up with the burnt side on bottom. All sorting methods require pairs of elements to be compared. For the traditional sorting problem, the usual problem studied is to minimize the number of comparisons required to sort a list. The number of actual operations, such as swapping two elements, is then irrelevant. For pancake sorting problems, in contrast, the aim is to minimize the number of operations, where the only allowed operations are reversals of the elements of some ...
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Pancake Sort Operation
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ...
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