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as a quali er in generating the control signals portC when the PLB operates in mode 1 or mode 2 operation. In the circle marked 3, wrb pulses low, causing a write to address 011 (CWR register). The data on data[7:0] bus is c2 . This data is written into the CWR register. ( c2 in the CWR register con gures the PLB to function in mode 2 operation with portA as a strobed I/O port and portB as an output port. PortC acts as the control signals for portA.) For the curved arrow marked 3a, portC[4] (input control signal stbab) drives logic 0 . This causes portC[5] (output control signal ibfa) to be at logic 1 . For the curved arrow marked 3b, portC[4] (input control signal stbab) drives logic 1 . This causes portC[3] (output control signal intra) to be at logic 1 . In the circle marked 4, rdb pulses low. The falling edge of rdb causes portC[3] (output control signal intra) to logic 0 . This is represented by curved arrow 4a. The rising edge of rdb in the circle marked 4 causes portC[5] (output control signal ibfa) to be at logic 0 . This is represented by curved arrow 4b.

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Per 1 ounce: Calories, 50; Protein, 0 g; Fat, 6 g (93% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 10 mg.

Stock symbol Amount of shares Long/short position Time of entry Time of exit Pro t/loss Number of total trades

1.5% 50% 250%

Using macros against an entire set of records with action queries for example, to manipulate multiple records in a table or across tables (such as updating field values or deleting records) Opening and closing forms Running reports

Within SAP, there are many information flows between cost center accounting and Activity-Based Costing. These flows are expanded by SAP s ability to support the

1/4 cup water 1 pound (455 g) eggplant, unpeeled and diced 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 stalk celery, finely chopped

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values for the Ici(K - 1) from Eq. (9.5): li;2(2) = 0.344, Ks(2) = 0.458, z4(2) = 0.764.

Gelatin dissolves at about 100 F (38 C), but higher temperatures will dissolve it faster. To dissolve un avored gelatin, stir it into cold liquid to avoid lumping and let it stand for 5 minutes to absorb water. Then heat it until dissolved, or add hot liquid and stir until dissolved. To dissolve sweetened, avored gelatin, stir it into boiling water. It will not lump because the gelatin granules are held apart by sugar granules, much the way starch granules in our are held separate by the fat in a roux.

Figure 62-6: Error message that could appear when you double-click a shared folder s icon The most common and simple cause of such a problem is that the computer on which the shared folder resides is either turned off or disconnected from the network. Or, perhaps the person using that computer has stopped sharing the folder. If you check and eliminate all those possibilities, the Windows Firewall may be blocking access to the share. Make sure that the File and Printer Sharing exception is enabled on both computers network connections as discussed under Configuring Windows Firewall in 26.

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The following equipment is discussed in terms of USmeasurementsComparable items in metric units are also available 1 ScalesMost recipe ingredients are measured by weight,so accurate scales are very important Portion scales are used for measuring ingredients as well as for portioning products for serviceThe baker s balance scale is discussed in 29 Volume measures used for liquids have lips for easy pouringSizes are pints,quarts,half-gallons,and gallons Each size is marked off into fourths by ridges on the sides Measuring cups are available in 1-, 1 2 -, 1 3-, and 1 4-cup sizesThey can be used for both liquid and dry measures Measuring spoons are used for measuring very small volumes: 1 tablespoon, 1 teaspoon, 1 2 teaspoon, and 1 4 teaspoonThey are used most often for spices and seaLiquid volume measure sonings Ladles are used for measuring and portioning liquids.

SC -1) = llx( -2)

The size, in ounces, is stamped on the handle Scoops come in standard sizes and have a lever for mechanical releaseThey are used for portioning soft solid foods Scoop sizes are listed in Table 31 The number of the scoop indicates the number of level scoopfuls per quartIn actual use, a rounded scoopful is often more Scoop practical than a level scoopful, so exact weights will vary Thermometers measure temperaturesThere are many kinds for many purposes A meat thermometer indicates internal temperature of meats It is inserted before cooking and left in the product during cooking An instant-read thermometer gives readings within a few seconds of being inserted in a food product It reads from 0 F to 220 F Many chefs carry these in their jacket pocket like a pen, ready whenever needed.

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