Q3B: An Efficient BDD-based SMT
Solver for Quantified Bit-Vectors
Speaker
Group Meeting 2023/10/12
Li Jun Jie
OUTLINE
Part 01
PRELIMINARY
Part 02
INTRODUCTION
Part 03
ARCHITECTURE
Part 04
IMPLEMENTATION
Part 05
EXPERIMENTAL EVALUATION
Part 06
CONCLUSION AND FUTURE WORK
Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
International Conference on Computer Aided Verification
CAV 2019: Computer Aided Verification pp 64–73
2023/10/12
Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Preliminary
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Preliminary
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Preliminary
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Introduction
The quantifier-free fragment of The theory of fixed-sized bit-vectors is supported
by many general-purpose smt solvers, such as CVC4, MathSAT, Yices, or Z3 and
also by several dedicated solvers, such as Boolector or STP.
There are some use-cases where
quantifier-free formulas are not natural or
expressive enough.
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Principle
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Lorem ipsum
Lorem ipsum
Lorem ipsum
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Vivamus a tellus.
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senectus et netus et malesuada fames ac
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pede. Mauris et orci.
Lorem ipsum
Lorem ipsum
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Project Purpose
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commodo magna eros quis urna.
The specific goals of the project include:
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elit. Maecenas porttitor congue massa.
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elit. Maecenas porttitor congue massa.
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Methodology
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Results
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fames ac turpis egestas.
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Results
compare of the difference of the animals test and in vitro-digestibility)
– two sample paired t-test
Variable 1(animal test)
variable 2(in vitro test)
mean
xxxxx
xxx
variance
xxxxx
xxxxx
x
x
Observations
Poisson correlation coefficient
xxxxx
Assumed average difference
df
t Stat
P(T<=t) Single tail
t One-tailed critical
P(T<=t) Double tail
t Two-tail critical
x
x
xxxxx
xxxxx
xxxxx
xxxxx
xxxxx
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
Significant
difference
between animal's
test and vitro test
12
Results
Put chart here
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Results
Put chart here
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Results
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turpis egestas. Proin pharetra nonummy pede. Mauris et orci.
Author name and
Types of legume
published year
Fermentation time
Bifidobacterium
Lactobacillus
Enterobacteriaceae
Firmicutes
Bacteroides
x
xx ± x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
x
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
Cowpea
Teixeira-Guedes
et al., (202X)
Black bean
Blank
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Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Results
The correlation with lorem ipsum and the lorem ipsum : pellentesque habitant morbi
tristique senectus egestas.
df
Regression statistics
Multiple R
R Square
xxxxx
SS
MS
F
regression
analysis
x
xxxxx
xxxxx
Residual
x
xxxxx
xxxxx
total
x
xxxxx
Significance F
xxxxx
xxxxx
xxxxx
X Variable 1 Line Fit Plot
Adjusted R
Square
100
xxxxx
80
Y
60
Y
40
Standard error
xxxxx
预测 Y
20
0
0
Observations
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xx
0,5
1
1,5
X Variable 1
2
Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
2,5
3
16
Results
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Fusce posuere, magna sed pulvinar ultricies.
Author and year
Types of legume Types of bacteria
Acetate
Propionate
Butyrate
6h
Human gut bacteria
Lactipan
Danisco
Lactipan/ Danisco
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
UDL
UDL
UDL
xx ± xx
UDL
UDL
UDL
12h
Manners et al.,
(2020)
Human gut bacteria
Phaseolus vulgar Lactipan
Danisco
Lactipan/ Danisco
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
UDL
UDL
UDL
xx ± xx
UDL
UDL
UDL
24h
Human gut bacteria
Lactipan
Danisco
Lactipan/ Danisco
2023/10/12
xx ± xx
xx ± xx
xx ± xx
xx ± xx
xx ± xx
UDL
UDL
UDL
Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
xx ± xx
UDL
UDL
UDL
17
Conclusion and Perspective
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malesuada fames ac turpis egestas. Proin pharetra
nonummy pede. Mauris et orci.
• Lorem ipsum dolor sit amet, consectetuer adipiscing elit.
Maecenas porttitor congue massa.
• Nunc viverra imperdiet enim. Fusce est. Vivamus a tellus.
2023/10/12
Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Conclusion and Perspective
1. Human research
2. Stages of Maillard reaction
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turpis egestas.
• Lorem ipsum dolor sit amet, consectetuer
adipiscing elit. Maecenas porttitor congue
massa. Fusce posuere, magna sed pulvinar
ultricies, purus lectus malesuada libero.
3. In vitro digestion
4. Prebiotic activity
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adipiscing elit. Maecenas porttitor congue
massa. Fusce posuere, magna sed pulvinar
ultricies, purus lectus malesuada libero, sit
amet commodo magna eros quis urna.
• Pellentesque
habitant
morbi
tristique
senectus et netus et malesuada fames ac
turpis egestas.
2023/10/12
Q3B: An Efficient BDD-based SMT Solver for Quantified Bit-Vectors
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Reference
1. Deaker, R., Roughley, R. J. and Kennedy, I. R. (2004) ‘Legume seed inoculation technology - A review’, in Soil Biology and Biochemistry. doi: 10.1016/j.soilbio.2004.04.009.
2. Deol, J. K. and Bains, K. (2010) ‘Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods’, Journal of Food Science and Technology. doi:
10.1007/s13197-010-0112-3.
3. Di Biase, M. et al. (2019) ‘Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products’, International Journal of Food
Sciences and Nutrition. doi: 10.1080/09637486.2019.1567699.
4. Drulyte, D. and Orlien, V. (2019) ‘The effect of processing on digestion of legume proteins’, Foods. doi: 10.3390/foods8060224.
5. Espinosa-Páez, E. et al. (2017) ‘Increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus’, Molecules. doi:
10.3390/molecules22122275.
6. Ferreira, C. D. et al. (2019) ‘Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination’, LWT. doi: 10.1016/j.lwt.2019.05.049.
7. Flegal, K. M. et al. (2010) ‘Prevalence and trends in obesity among US adults, 1999-2008’, JAMA - Journal of the American Medical Association. doi: 10.1001/jama.2009.2014.
8. Gaonkar, V. and Rosentrater, K. A. (2019) ‘Soybean’, in Integrated Processing Technologies for Food and Agricultural By-Products. doi: 10.1016/B978-0-12-814138-0.00004-6.
9. Hernández-Salazar, M. et al. (2010) ‘In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas
(Cicer arietinum L.)’, Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.3954.
10. Hill, A. M. et al. (2015) ‘Type and amount of dietary protein in the treatment of metabolic syndrome: A randomized controlled trial’, American Journal of Clinical Nutrition. doi: 10.3945/ajcn.114.104026.
11. Hojilla-Evangelista, M. P. et al. (2018) ‘Composition and Functional Properties of Saline-Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)’, JAOCS,
Journal of the American Oil Chemists’ Society. doi: 10.1002/aocs.12135.
12. Hu, H. et al. (2013) ‘Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions’, Food Hydrocolloids. doi: 10.1016/j.foodhyd.2012.08.001.
13. Hussain, G. and Haydar, S. (2019) ‘Exploring potential of pearl millet (Pennisetum glaucum) and black-eyed pea (vigna unguiculata subsp. unguiculata) as bio-coagulants for water treatment’,
Desalination and Water Treatment. doi: 10.5004/dwt.2019.23255.
14. Ivanova, P. et al. (2018) ‘Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal’, Journal of Food Science and Technology. doi: 10.1007/s13197-018-3311-y.
15. Jang, H. S., Lee, H. C. and Chin, K. B. (2015) ‘Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase’,
International Journal of Food Science and Technology. doi: 10.1111/ijfs.12809.
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Thanks for your attention
THE END