text:
Topology/Points in Sets

Some Important Constructions
Let $$X$$ be a topological space and $$A$$ be any subset of $$X$$.

Closure

 * A point $$x$$ is called a point of closure of $$A$$ if every neighborhood of $$x$$ contains at least one element of $$A$$. In other words, for all neighborhoods $$U$$ of $$x$$, $$U \cap A \neq \emptyset$$.
 * The closure of $$A$$ is the set of all points of closure of $$A$$. It is equivalent to the intersection of all closed sets that contain $$A$$ as a subset, denoted $$\mathrm{Cl}(A)$$ (some authors use $$\bar{A}$$). Alternatively, it is the set $$A$$ together with all its limit points (defined below). The closure has the nice property of being the smallest closed set containing $$A$$. All neighborhoods of each point in the closure intersects $$A$$.

Interior

 * A point $$x$$ is an internal point of $$A$$ if there is an open subset of $$A$$ containing $$x$$.
 * The interior of $$A$$ is the union of all open sets contained inside $$A$$, denoted $$\mathrm{Int}(A)$$ (some authors use $$A^\circ$$). The interior has the nice property of being the largest open set contained inside $$A$$. Every point in the interior has a neighborhood contained inside $$A$$. It is equivalent to the set of all interior points of $$A$$.

Note that an open set is equal to its interior.

Exterior

 * Define the exterior of $$A$$ to be the union of all open sets contained inside the complement of $$A$$, denoted $$\mathrm{Int} (X \setminus A)$$. It is the largest open set inside $$X \setminus A$$. Every point in the exterior has a neighborhood contained inside $$X \setminus A$$.

Boundary

 * Define the boundary of $$A$$ to be the closure of $$A$$ excluding its interior, or $$\mathrm{Cl}(A)\setminus\mathrm{Int}(A)$$. It is denoted $$\mathrm{Bd}(A)$$ (some authors prefer $$\partial A$$). The boundary is also called the frontier. It is always closed since it is the intersection of the closed set $$\mathrm{Cl}(A)$$ and the closed set $$X\setminus\mathrm{Int}(A)$$. It can be proved that $$A$$ is closed if it contains all its boundary, and is open if it contains none of its boundary. Every neighborhood of each point in the boundary intersects both $$A$$ and $$X \setminus A$$. All boundary points of a set $$A$$ are obviously points of contact of $$A$$.

Limit Points

 * A point $$x$$ is called a limit point of $$A$$ if every neighborhood of $$x$$ intersects $$A$$ in at least one point other than $$x$$. In other words, for every neighborhood $$U$$ of $$x$$, $$(U\setminus\{x\}) \cap A \neq \emptyset$$. All limit points of $$A$$ are obviously points of closure of $$A$$.

Isolated Points

 * A point $$x$$ of $$A$$ is an isolated point of $$A$$ if it has a neighborhood which does not contain any other points of $$A$$. This is equivalent to saying that $$\{x\}$$ is an open set in the topological space $$A$$ (considered as a subspace of $$X$$).

Density
Definition: $$A$$ is called dense (or dense in $$X$$) if every point in $$X$$ either belongs to $$A$$ or is a limit point of $$A$$. Informally, every point of $$X$$ is either in $$A$$ or arbitrarily close to a member of $$A$$. For instance, the rational numbers are dense in the real numbers because every real number is either a rational number or has a rational number arbitrarily close to it.

Equivalently: $$A$$ is dense if the closure of $$A$$ is $$X$$.

Definition: $$A$$ is nowhere dense (or nowhere dense in $$X$$) if the closure of $$A$$ has an empty interior. That is, the closure of $$A$$ contains no non-empty open sets. Informally, it is a set whose points are not tightly clustered anywhere. For instance, the set of integers is nowhere dense in the set of real numbers. Note that the order of operations matters: the set of rational numbers has an interior with empty closure, but it is not nowhere dense; in fact it is dense in the real numbers.

Definition: A Gσ set is a subset of a topological space that is a countable intersection of open sets.

Definition: An Fσ set is a countable union of closed sets.

Theorem

(Hausdorff Criterion) Suppose X has 2 topologies, r1 and r2. For each $$x \in X$$, let B1x be a neighbourhood base for x in topology r1 and B2x be a neighbourhood base for x in topology r2. Then, $$r_1\subseteq r_2$$ if and only if at each $$x \in X$$, if $$ (B^1 \in B^1_x)(\exists (B^2 \in B^2_x)( B^2 \subseteq B^1).$$

Theorem

In any topological space, the boundary of an open set is closed and nowhere dense.

Proof: Let A be an open set in a topological space X. Since A is open, int(A) = A. Thus, $$\partial A$$ ( or the boundary of A) = $$\bar{A}/  int (A) $$. Note that $$ \bar A/A = \bar A \cap A^c $$. The complement of an open set is closed, and the closure of any set is closed. Thus, $$\bar A \cap A^c $$ is an intersection of closed sets and is itself closed. A subset of a topological space is nowhere dense if and only if the interior of its closure is empty. So, proceeding in consideration of the boundary of A.

 * The interior of the closure of the boundary of A is equal to the interior of the boundary of A.
 * Thus, it is equal to $$int (\bar{A} \cap A^c)$$.
 * Which is also equal to $$int (\bar{A}) \cap int (A^c)$$.

And, $$int (A^c) = \bar{[(A^c)^c]}^c$$. So, the interior of the closure of the boundary of A = $$int (\bar{A}) \cap int \bar{(A^c)}$$., and as such, the boundary of A is nowhere dense.

Types of Spaces
We can also categorize spaces based on what kinds of points they have.

Perfect Spaces

 * If a space contains no isolated points, then the space is a perfect space.

Some Basic Results
Proof: Let $$x\in A$$. If a closed set $$\alpha\supseteq A$$, then $$x\in\alpha$$. As $$\mathrm{Cl}(A)=\displaystyle\bigcap_{\alpha\subset X} \alpha$$ for closed $$\alpha$$; we have $$x\in\mathrm{Cl}(A)$$. $$x\in A$$ being arbitrary, $$A\subseteq \mathrm{Cl}(A)$$ Let $$U\subseteq A$$ be open. Thus, $$x\in A\forall x\in U$$. As $$\mathrm{Int}(A)=\displaystyle\bigcup_{U\subseteq A}U$$ for open $$U$$; we have $$x\in \mathrm{Int}(A)\forall x\in U$$. $$U\subseteq A$$ being arbitrary, we have $$\mathrm{int}(A)\subseteq A$$
 * For every set $$A$$; $$A\subseteq \mathrm{Cl}(A)$$ and $$\mathrm{Int}(A)\subseteq A$$

Proof: ($$\Longrightarrow$$) $$A$$ is open and $$A\subseteq A$$. Hence, $$A\subseteq\mathrm{Int}(A)$$. But we know that $$\mathrm{Int}(A)\subseteq A$$ and hence $$\mathrm{Int}(A)=A$$ ($$\Longleftarrow$$) As $$\mathrm{Int}(A)$$ is a union of open sets, it is open (from definition of open set). Hence $$A=\mathrm{Int}(A)$$ is also open.
 * A set $$A$$ is open if and only if $$\mathrm{Int}(A)=A$$.

Proof: Observe that the complement of $$\mathrm{Cl}(A)$$ satisfies $$X\setminus \mathrm{Cl}(A)=\mathrm{Int}(X\setminus A)$$. Hence, the required result is equivalent to the statement "$$X\setminus A$$ is open if and only if $$\mathrm{Int}(X\setminus A)=X\setminus A$$". $$A$$ is closed implies that $$X\setminus A$$ is open, and hence we can use the previous property.
 * A set $$A$$ is closed if and only if $$\mathrm{Cl}(A)=A.$$

Proof: Let $$\alpha$$ be a closed set such that $$A\subseteq\alpha$$. Now, $$\mathrm{Cl}(A)= \displaystyle\bigcap_{\alpha\subset X}\alpha$$ for closed $$\alpha$$. We know that the intersection of any collection of closed sets is closed, and hence $$\mathrm{Cl}(A)$$ is closed.
 * The closure $$\mathrm{Cl}(A)$$ of a set $$A$$ is closed

Exercises

 * 1) Prove the following identities for subsets $$A,B$$ of a topological space $$X$$:
 * 2) *$$\mathrm{Cl}(A\cup B)=\mathrm{Cl}(A)\cup\mathrm{Cl}(B)$$
 * 3) *$$\mathrm{Cl}(A\cap B)\subseteq\mathrm{Cl}(A)\cap\mathrm{Cl}(B)$$
 * 4) *$$\mathrm{Int}(A)\cup\mathrm{Int}(B)\subseteq\mathrm{Int}(A\cup B)$$
 * 5) *$$\mathrm{Int}(A\cap B)=\mathrm{Int}(A)\cap\mathrm{Int}(B)$$
 * 6) Show that the following identities need not hold (i.e. give an example of a topological space and sets $$A$$ and $$B$$ for which they fail):
 * 7) *$$\mathrm{Cl}(A\cap B)=\mathrm{Cl}(A)\cap\mathrm{Cl}(B)$$
 * 8) *$$\mathrm{Int}(A)\cup\mathrm{Int}(B)=\mathrm{Int}(A\cup B)$$

title: Topology/Points in Sets


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Template:Hartshorne

This page incorporates text from the public domain cookbook | Household Cyclopedia by Henry Hartshorne.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Template:Hartshorne


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Japanese/Vocabulary/Music

Japonais/Vocabulaire/Musique

title: Japanese/Vocabulary/Music


text: Japanese/Vocabulary/Health

title: Japanese/Vocabulary/Health


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User:Manpurse

Manpurse is known for confusing languages with soup ingredients, causing her to overseason conversation with far too many foreign loan words. Not only that, but, like the far better bird-in-the-bush, she totally abuses mixed metaphors and puns.

In all seriousness, she's working towards her English major and hopes to one day write and illustrate for a living.

She likes to cosplay and watch fan documentaries. Subcultural studies are her passion. She participated in NaNo 2004--and won!--and Geocaches on sunny days. She enjoys electronic music and video games--especially when the two are mixed. Gitaroo Man is teh GREATEST GAME EVAAR!!11 She also grooves to the smooth stylin's of Eccentric Opera.

(And she has a teeny, itty-bitty anime and manga addiction, which she tries to confine to her room. The other day, the VHS fansubs escaped to the living room; now she's afraid her many tankouban are going to run amok in emulation.)

That's about it. For now.

title: User:Manpurse


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Cookbook talk:Hamburger

How to keep the juice and flavor
A food processor will beat too much heat into the meat (via friction), breaking down the fat which gives the juicy flavor. So, don't a food processor, use your hands.

In fact, your hands will add heat too, so to avoid destroying the flavor, use your hands as little as possible.

Mix all the other ingredients first, while you leave the ground beef in the fridge.

As the last step, bring out the meat. Mix it in. Pat out the burger shapes. Never, ever, squeeze.

While frying, refrain from touching, poking, lifting, and cutting the burger. The more you touch it, the more juice you will lose. Just turn it at half-time.

And, of course, season the meat before forming patties, not after. You don't want lumps of spices, and tasteless bits in between.

(I don't want to blatantly add to the recipe published, and I put this here in the discussion section, for peer review. When you guys have beaten my ideas into shape, move this section to the main page. / J Omark)

Ğírls ♥♣♠¥₩₮৳₪m²m³§‽„«»”ġžÌ−‿== My version of the recipe ==

I can't stress the importance of keeping the juice enough. I wrote the above section too.

That fat is essential for a juicy burger. You need ground beef with at least 20% fat. Look for the words "ground chuck".

I try to touch my burgers as little as possible. I place chunks on a baking sheet with a wax paper, and pat them down a bit if they look like cubes, and add spices on the lumps, instead of in them.

Using my hands, I gently toss each lump from hand to hand to make them round. I then use a spatula, or something flat, to pat my burgers flat on the wax paper.

I put the stove on high, cook two minutes on one side, turn once, and cook two more minutes.

With the spatula, I move the burgers back on the baking plate, and roast them at 230°C/450°F on the roasting rack in the oven. The last two minuets, I lay a slice of cheddar scheese on top of each burger.

Medium-rare: 8-9 minutes. Medium: 10-11 minutes. Well-done: 12-13 minutes.

Some people would not call my 12-13 minute burgers well-done. Do 14-15 minutes for them, but tell them they are really missing out.

(Should this be considered a separate recipe? If people are interested, I could expand it with my ingredients and such. / J Omark)

Add a section on pork
The article needs pork too. I can't stand beef burgers, and mix half pork and half beef.

Pork Lilitha Mayengese (discuss • contribs) 06:18, 6 January 2020 (UTC)

The concept of hamburgers is from Hamburg
Needs reason why Hamburgers are called such, considering they are not made from ham.

I think the etymology of the word belongs over at Wikipedia, which has an excellent section on hamburger history. As for where they came from, Wikipedia is my bet there too. / J Omark

Grilled Meatloaf
This recipe is more a grilled meatloaf than a burger recipe. Only meatloafs and meatballs use eggs. Also remember, most professional chefs, including Bobby Flay, season the outside after the patties have been formed. This helps make a nice crust. Iwatchaltonbrown

This recipe disappoints me
You know, when I found this recipe, I was disappointed. First of all, I never add eggs and/or breadcrumbs. When I want a burger, I don't want a meatloaf! My criteria for a burger that will amaze people is: 1. Turn often. I know everyone likes those grill marks, but if it's covered by a bun, you're not gonna see it. If you don't turn it often, unless you're doing it in a frying pan, oven, or a broiler, it could stick and burn.

2. Sprinkle the seasonings once the burgers are formed, and keep it simple. The burgers I don't like are the ones way overseasoned and don't let the beef flavor shine through. A lot of people think it's best to put the seasonings in the patties themselves, but it's really best to sprinkle the seasonings on the outside of the patties. This helps form that nice crust everyone knows and loves.

3. Mushy bread. Anyone who's ever put a hot juicy burger on a hot toasty bun knows that the meat juices turn the bread into mush before you eat it. I get around this by applying a layer of fat, such as butter, oil, mayonnaise, or cream cheese. Since they're mostly fat, they repel the water-based juices from turning bread into paste.

4. No salads. Lettuce, tomato, onions, pickles, and bacon are all nice in a big salad bowl coated with vinegar and oil, but not on a burger. Like I said about seasoning, keep it simple. Let the beef shine through.

That's my criteria for great burgers. My burgers are always gone before I can eat one at the neighborhood barbecues. Alton Brown is awesome
 * You're not the only disappointed one. The recipe given strikes me as written by someone who hasn't really ever thought about the process, just doing what maybe their mom or dad taught them without thinking about maybe a better way existing. Simple seasoning on the outside and a nice sear on the pan is all you need for a fantastic-tasting burger. Not to say you can't do more, but it'd be nice to consider why first. But burgers and steaks are one of those areas where people can have very strong opinions, I guess. --216.133.112.234 (discuss) 23:43, 23 June 2015 (UTC)

title: Cookbook talk:Hamburger


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User:69.10.106.108

Hi, it's me. SpiderX

title: User:69.10.106.108


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Cookbook:Po' Boy

| Sandwich

A 'po' boy' (from the name "poor boy," as the sandwiches were traditionally given to the poor street boys by the nuns in New Orleans) is a New Orleans sandwich similar to a "sub" sandwich. They can be made with anything, but are typically made with a type of meat and "dressing" (lettuce, tomatoes, pickles, and sauce). Mother's Restaurant in New Orleans is well-known for their debris po' boy, made with the "debris" from a roast that falls into gravy when a roast is cut.

Ingredients

 * French bread
 * Thinly sliced meat (ham, turkey, roast beef, etc.), fried seafood (shrimp, oysters, fish, etc.), etc.
 * Lettuce, tomatoes, pickles, etc.
 * Sliced cheese
 * Mayonnaise, mustard, gravy, etc.

Procedure

 * 1) Slice the bread along one side so that it folds open like a book.
 * 2) Open the bread and add the cheese, shredded lettuce, and meat.
 * 3) Add condiments to your liking.
 * 4) Close the bread (as you would a book) and mash it down.

title: Cookbook:Po' Boy


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Ada Programming/Libraries/System.Address Image

Description
Address_Image is a GNAT specific function that returns a string (hexadecimal digits with upper-case letters) representing the address (string is 8/16 bytes for 32/64-bit machines).

System.Address_Image (A : System.Address) String; (System.Address_Image);

The Address_Image function is a child unit of the System package.

Wikibook

 * Ada Programming
 * Ada Programming/Libraries
 * Ada Programming/Libraries/System

Ada Reference Manual
- extension to the standard -

|System.Address_Image


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Cookbook:Cuisine of Albania

| European cuisines

Albanian cuisine consists of local dishes from around the country of Albania. Many of these dishes are typical of the Balkans and indeed the Mediterranean, but some are local specialties.

Influences
Albanian cuisine is primarily influenced by general Mediterranean cuisine as well as Balkan and Turkic/Ottomon cuisines. Its long coastline provides ample access to seafood.

Characteristics
Meat, seafood, and fresh vegetables are all common to Albanian cuisine. It shares in a variety of Balkan dishes, including fried cheese curds, casseroles, stuffed grape leaves, and meatballs. One interesting feature of Albanian cuisine is an avoidance of combining many seasonings in the same dish.

The main meal of the Albanians is lunch and it is usually accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, olives, olive oil, vinegar and salt.

Sweets
The desserts most common in Albania are made throughout the Balkans and are probably of Turkish or Arabic origin. Many use a sweet syrup called sherbet. Some desserts include:
 * Bakllava: sweet layered pie filled with syrupy nuts
 * Llokume: Albanian version of Turkish delight, a very sweet jellied confection
 * Kadaif: sweetened baked pastry made of shredded dough
 * Mualebi: thickened milk pudding
 * Revani: syrupy semolina cake
 * Sultjazh: type of pudding made by boiling rice with milk, sugar, and cinnamon
 * Ballokume: butter cookie made with very fine cornmeal
 * Hasudja/hasude: baked cornstarch pudding
 * Trileçe: Albanian version of tres leches cake, made by soaking cake in three types of milk and topping with caramel

Beverages
Mineral water is among the most preferred non-alcoholic drinks in Albania along with carbonated beverages. Some of these are produced locally and some are imported from abroad. Alcoholic beverages are vastly consumed in Albania, and these include beer (Birra Tirana and Birra Korca are local brands), brandy (Skanderbeg and Vecchia), raki, and wines. Most of these are produced locally, and even by private citizens.

Seafood
Carp and trout are preferred, and the coastline provides ample access to seafood.

Fruits and vegetables
Fresh fruits and vegetables are widely available and routinely consumed. Vegetables include tomatoes, peppers, eggplant, okra, potatoes, cabbage, string beans, onion, garlic, bean sprouts, peas, beans, and cucumbers. Popular fruits include cherries, melons, figs, grapes, apples, peaches, lemons, oranges, pears, and apricots.

Dairy
Dairy is frequently consumed, typically in the forms of yogurt and a variety of cheeses.

Recipes

 * Albanian vegetable pie
 * Baked lamb and yogurt
 * Baked leeks
 * Bean Jahni soup
 * Albanian Meat with Walnuts
 * Fërgesë of Tirana with peppers
 * Fërgesë of Tirana with veal
 * Garlic dressings
 * Mixed vegetables
 * Potato and cabbage soup
 * Stewed dry figs dessert
 * Hallva
 * Hasude

title: Cookbook:Cuisine of Albania


title: Template:Cc-by-sa-2.0


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Cookbook:Salad

Salads are generally a mixture of different individual foods—most commonly vegetable-based—bound with a dressing. The term comes from the Latin word for salted, referring to the dressing. They may be served prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish.

Types
Salads can be classified in a variety of ways, and many salads can fall into more than one type.

Green/garden salads
A very common variety of salad, green or tossed salads are made of green, leafy vegetables. Caesar salads are one common example. Other food items such as pasta, olives, cooked potatoes, rice, croutons, meat and poultry (e.g. bacon, chicken), cheese, nuts, or seafood (e.g. tuna, crab) are sometimes added to green salads. In modern times, green salads in particular are often served 'undressed', and a separate salad dressing, often of the eater's choosing, will be served with or alongside the salad.

Vegetable salads
Vegetable salads are made primarily of non-leafy greens. They can be cooked or raw, and are often marinated. For example, Cucumber, Tomato, and Onion Salad, in which sliced or diced cucumber, tomato and onion are served anywhere from being merely dressed with, to literally floating in, a water and vinegar mixture, with, perhaps, a bit of black pepper, salt and herbs added. An example of a vegetable medley salad is Three Bean Salad, which, in a typical recipe, is composed primarily of green beans, wax beans, and kidney beans, all of which are often canned, in a somewhat clear, or sweet, vinegar-based dressing.

Composed salads
Composed salads are not mixed, but instead arranged artfully in the serving dish.

Gelatin salads
Gelatin salads consist of solid components (e.g. vegetables, fruits, meats) suspended in a sweet or savory jelly that has been shaped in a decorative mold.

Fruit salads
A fruit salad is a sweet salad made of bite-sized pieces of culinary fruits (i.e. not those like tomatoes). It can be dressed with liqueurs, sweeteners, yogurt, jam, or fruit purées. From there, fruit salads can quickly branch out to be, in essence, desserts, such as ambrosia.

Bound salads
Bound salads have thick dressings that bind the ingredients together. Common bound salads include chicken/tuna salad, egg salad, pasta salad, and potato salad. For use in a more elegant setting, such salads may be served on a bed of greens and can include more elegant ingredients, if desired.

Slaws
Slaws, which are typically composed primarily of finely chopped or julienned fresh vegetables of a sturdy sort (such as cabbages, carrots, broccoli, etc.), perhaps the most commonly known of which is coleslaw. Coleslaw, in particular, is primarily composed of cabbage coated in a simple dressing prepared and added by the cook before serving. The dressing, in some areas of the world, is typically mayonnaise-based, but may also be vinegar-and-water based. It is served cold to room temperature, without any additional dressing expected to be applied by the eater.

Noodle salads
These include, for example, cold cellophane noodles or rice vermicelli and a variety of fresh diced or julienned vegetables with an appropriate dressing. They are served cold or at room temperature. The noodles mentioned are fragile so care must be taken to only cook them briefly and immediately chill them quickly and thoroughly in cold water before attempting to use them in a salad.

Vegetables
A variety of leafy greens can be used in tossed salads, ranging from mild to spicy, and the specific blend characterizes the salad. They should be tender and delicate enough to be eaten raw. Mild greens include spinach, lettuce, and watercress. Spicy greens have a peppery kick and can include things like arugula. Micro-greens include a variety of sprouted seedlings and are typically mild in flavor. Commercial salad blends can be commonly purchased.

Other common vegetables in a green salad include tomato,  cucumber,  peppers,  mushroom,  onion,  spring onion,  carrot and  radish.

Dressing
Dressing is a flavorful liquid mixed into a salad for a variety of purposes, including taste, spice, and moisture.

Garnish
Garnishes can be added to a salad for flavor, texture, and visual flair. Fresh, delicate herbs (e.g. mint, basil, chives, parsley) are often good choices. Crisp garnishes such as croutons, crackers, etc, add contrast and texture. Edible flowers can elevate a salad and make it quite beautiful.

Washing
As with all foods, the ingredients of a salad should be as fresh as possible, without blemish. The components should be well-cleaned, and greens should be specially looked over to remove any dirt. They then need to be well-dried so that the dressing sticks and imparts flavor.

Cutting
The ingredients of a salad are expected to be cut by the cook to a size that will fit in the human mouth, such that no cutlery is required, except in a very few cases where the need for cutting by the eater is quite apparent and knives are provided. Salads, in general, are intended to be eaten using a fork or chopsticks, rather than by spoon or by hand. Accordingly, medium-small, round ingredients, for example, cherry tomatoes, grapes, olives, and items of a similar size, should be cut at least in half; otherwise they will be difficult to lift with the intended utensils.

Dressing
Dressings are essentially seasoning and should just highlight the salad. Typically you don't want to add so much that it pools. Acidic dressings should only be added to most salads at the last minute, since they will make greens wilt and will toughen some ingredients like beans.

title: Cookbook:Salad


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User:Andreas Ipp

Welcome to my personal page. Please leave a message on my talk page.

You can also find me at Wikipedia, MetaWiki, or Commons.

My articles

 * How To Build A Computer/Print version with Template:Print version notice and Template:Print version page break
 * Top active and related, (Top active/SQL query, Top active/Listing January 2005, Top active/Listing December 2004, and Template:Top 10 active/January 2005, and Template:Top 10 active/December 2004)
 * Section Newton's root finding method to the Algorithms book
 * [[Image:Wikibooks - book of the month.PNG|thumb|100px|Teaser for Book of the month]]Book of the month and Voting for February 2005
 * Help:Development stages - look at the new development stage templates and help to review books!
 * /Why move books?/ - an initiative to focus on the reader and clean up the bookshelves.
 * Surprising limit with hint  and solution
 * Train on circle

My templates

 * template:Naming convention
 * template:Main Page introduction
 * template:Voting rules
 * template:stage
 * template:stage short

My Bugzilla requests

 * BugZilla 1355 - CSS noPrint
 * BugZilla 1356 - AntiVandalism: Is already implemented in MediaWiki at Spam blacklist

Subpages

 * /Sandbox - sandbox and feature development
 * /Main_Page_suggestion

Nice books

 * Computer_Science:Data_Structures: Uses templates for a book-on-1-page version. (disadvantage: templates have to be edited, not books... : Might put "Edit this page" on top...)

Organization of books
Split up:
 * Chess
 * Down'n'dirty Blacksmithing
 * Linux-Compendium
 * Digital photography
 * Knowing Knoppix

Convert:
 * Intelligence Intensification
 * Puzzles
 * Astronomy
 * 5 in a Row
 * Invertebrate Zoology

History
Creation of my account on Wiki Books on Sa, Jan 8, 2005.

title: User:Andreas Ipp


text:
Puzzles/Analytical puzzles

 * Surprising Limit
 * Clock Talk

title: Puzzles/Analytical puzzles


text:
Puzzles/Analytical Puzzles/Surprising Limit

Puzzles| Analytical puzzles|Surprising Limit

Show that

$$\lim_{n\rightarrow\infty}n\sin(2\pi n!e)=2\pi.$$

(calculable in head!)

/Hint/ | /Solution/


text:
Puzzles/Analytical Puzzles/Surprising Limit/Hint

Puzzles|Analytical puzzles | Surprising Limit|Hint

Show that

$$\lim_{n\rightarrow\infty}n\sin(2\pi n!e)=2\pi.$$

(calculable in head!)

Hint

 * Use the series expansion of e:

$$e=1+\frac{1}{2}+\frac{1}{3!}+\frac{1}{4!}+...$$

 * $$sin$$ is a periodic function with periodicity $$2\pi$$.

Solution


text:
Puzzles/Analytical Puzzles/Surprising Limit/Solution

Puzzles|Analytical puzzles|Surprising Limit|Solution

 * Expand the argument of $$sin$$

$$2\pi n!e=2\pi n!+\frac{2\pi n!}{2}+\frac{2\pi n!}{3!}+\frac{2\pi n!}{4!}+...$$

Since sine is a periodic function, adding or subtracting multiples of $$2\pi$$ can not change the result, thus the first few terms on the right hand side can be dropped (those first few where $$\frac{n!}{z!}$$ is a whole number thus n is greater or equal to z), and one is left with

$$\lim_{n\rightarrow\infty}n\sin(2\pi n!e)=\lim_{n\rightarrow\infty}n\sin(\frac{2\pi}{n+1}+\frac{2\pi}{(n+1)(n+2)}+...).$$

Since $$\sin(x)\approx x+...$$ for small $$x$$ (Taylor expansion of sine), the limit is

$$\lim_{n\rightarrow\infty}n\sin(\frac{2\pi}{n+1})=\lim_{n\rightarrow\infty}n\frac{2\pi}{n+1}=2\pi$$.


text:
Puzzles/Physics puzzles

 * Train on Circle
 * Flying around the World
 * Levitating Straws
 * Problems of the Eleatic School
 * A Boat, a Pool, and a Lead Ball

title: Puzzles/Physics puzzles


text:
Puzzles/Physics puzzles/Train on Circle

Puzzles | Physics puzzles | Train on Circle

A train goes around a circle, the first time with an average velocity of 100 km/h. How fast should the train be when going around the circle again a second time, so that the average velocity over the two loops is 200 km/h?

Hint | Solution

title: Puzzles/Physics puzzles/Train on Circle


text:
Puzzles/Physics puzzles/Train on Circle/Hint

Physics | Physics puzzles | Train on Circle | Hint

A train goes around a circle, the first time with an average velocity of 100 km/h. How fast should the train be when going around the circle again a second time, so that the average velocity over the two loops is 200 km/h?

Hint

 * The obvious answer 300 km/h is wrong.
 * Assume that the circle is 100 km long. How long does the train need for the distance (at 100 km/h)? How long is twice the distance, and how much time is left for the second loop?

Solution


text:
Puzzles/Physics puzzles/Train on Circle/Solution

Physics | Physics puzzles | Train on Circle | Solution

The train would need to be infinitely fast.

The train is required to double its average velocity, so it was travel twice as far in the same amount of time. The first loop has already been travelled in a set time, and makes up half the distance, so the other half of the distance must to be completed in no time (so the train has travelled double the distance in the same amount of time). The train must travel infinitly fast to achieve this.

Since this is a "physics" puzzle....velocity is vector. A train going in a circle at ANY speed would have an average velocity of zero.
 * Comments

 * The solution seems wrong to me.

Let t1 be the time taken for the first round and t2 for the second round. Let s1, s2 be the average speed and r the radius. Then

100 = 2*Pi*r/t1 => t1 = 2*Pi*r/100

200 = 4*Pi**r/(t1 + t2)

t2 = 1/100

s2 = 2*Pi*r/t2 => s2 = 200*pi*r

Yes, the average velocity (a vector) would be zero. The average speed (a scalar) would have to be infinite tho.
 * Two additional comments

The calculations made in the Comment section above are wrong. If 100 = 2*Pi*r/t1, then 200 = 4*Pi*r/(t1 + t2) only if t2 is zero. Hence, t2 = 1/100 is not true.


text:
Canadian Criminal Law

This book is a reference for practitioners, police officers, and law students who need a convenient way to look up legislation, principles, and case law. The reader is assumed to already have a knowledge of criminal law.

There is no guarantee whatsoever as to the accuracy, completeness, or currency of the information provided in this or any other companion text. Nothing here should be taken as legal advice.

For recent developments on these series of books see News on Canadian Criminal Law series.

'''CAUTION: this wikibook ceased active development in 2012. A more up-to-date branch of this text can be found at http://criminalnotebook.ca.'''

Contents

 * Introduction
 * Proof of Elements
 * Identity
 * Jurisdiction and Time
 * Intent and Knowledge
 * Causation
 * Possession
 * Continuity
 * Duty of Care
 * Ownership
 * Injuries
 * Criminal Organizations
 * Intent to Traffic
 * Weapons
 * Firearms
 * Doctrines of Liability
 * Parties
 * Recent Possession
 * Included Offences
 * Attempts
 * Conspiracy
 * Principles of Interpretation
 * Offences
 * Terrorism Offences
 * Weapons Offences
 * Sexual Offences
 * Disorderly Conduct
 * Offences of Violence
 * Homicide
 * Gambling and Gaming
 * Hate Speech and Libel
 * Administration of Justice Offences
 * Motor Vehicle Offences
 * Property Offences
 * Corruption Offences
 * Drug Offences
 * Defences
 * Intoxication
 * Automatism
 * Provocation
 * Necessity
 * Duress
 * Entrapment
 * Self-Defence and Defence of Another
 * Defence of Property
 * Officially Induced Error
 * Corrective Force
 * Accident and Mistake
 * Alibi
 * De Minimus
 * Due Diligence
 * Consent
 * Abandonment
 * Appendix
 * Offence Charts
 * CDSA Schedules
 * Checklists
 * Model Examinations
 * Table of Cases

title: Canadian Criminal Law


text:
User:Chepry

My name is Andrew, I work mainly on Polish Wikipedia as Chepry; on other Wikipedias and Wikipedia's sister projects I usually adding/updating interlanguage links...

de:user:Chepry pl:user:Chepry

title: User:Chepry


text:
User talk:Chepry

If you want to leave me an urgent message, please do it on this page (discussion on Polish Wikipedia) or email me!

title: User talk:Chepry


text:
Template:Oscookbook

This page incorporates text from the Open Source Cookbook (legacy link), which is under the GNU Free Documentation License.

title: Template:Oscookbook


text:
Civ/Colonization

This game is a blend between the Civilization series and a trading simulation.

The game sees the player being sent as an envoy of one of the four major powers in a quest to "colonize" a new world (which may resemble America or may be "made-up").

Time
The epoch starts in 1492 and spans indefinitely until the player has completed his goals and claimed independence. The manual claims that the game terminates by 1850, regardless of whether the goal of independence has been won by that date or not. You must declare independence from your initial sponsoring country by 1800 in order to have any chance of winning the game.

Features
The game allows production, trading, and transport of sixteen commodities, in addition to the usual search, build, and grow methodology common to 4X games. The player can choose between four European powers as their home nation. England, France, Holland and Spain. Each power has a different motive for colonizing the New World and the player receives an advantage in a particular area depending on which is chosen.

Maximum number of colonies
The unstated limitation of 48 colonies may be quite vexing for builder types who wish to create an incredibly extensive empire in the New World. This limitation also allows the computer players to "catch up" somewhat from a dismal initial start. The computer players can keep building on territory that is unclaimed while the human player is limited to destroying/disbanding one settlement in order to build another elsewhere to take advantage of more useful/more advantageous terrain; but a disbanded colony may be one captured from an enemy then emptied of cargo and colonists, so the outlook is not all bad.

Movement automation
There are limited automation options for movement of materials and units, by "Trade Routes" and the "Go" command. Sending ships to and from Europe is fairly simple, but the program may cause cargo-swapping in mid-Atlantic and spoil an otherwise good plan. The primitiveness of these systems may have contributed to causing this otherwise fine variant of Civ to remain relatively unknown and unplayed by even devout Civ fans.

title: Civ/Colonization


text:
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text:
Cookbook:Marinating

Marinating involves letting a piece of food to stand, usually refrigerated, in a highly flavorful broth or sauce to add flavor. Many marinades have vinegar or some other acid.

Contrary to popular belief, acids in marinades will not tenderize meat! Any liquid that has a pH of 1 or lower will, but the only examples are stomach acid and battery acid, which are not very good to cook with. Most vinegars have a pH of 3, and the lowest pH liquid that is used for culinary use is citrus juice, which has a pH of 2, still not enough to tenderize. So those people out there that still believe that acids tenderize, go get some battery or stomach acid for your "tenderizing".

If you're wondering what the difference between marinades and brines is, here it is: Brines are basically salty water with other flavorings added. Marinades usually don't contain the levels of salt that a brine does, and most marinades don't have added water. They also contain acids.

Marinade-related recipes

 * Teriyaki sauce
 * Midwestern Chicken Wings
 * Barbecued Spare Ribs
 * Red Chile Sauce
 * Beer Marinated Shrimp

title: Cookbook:Marinating


text:
Cookbook:Margarine

| Oil and fat

Margarine is a butter substitute, invented in France in the year 1869 by French chemist Hippolyte Megè-Mouriès. This was done in response to a challenge proposed by Emperor Louis Napoleon III to produce a low cost butter alternative just to keep both the soldiers and French people nourished. Hippolyte Mege-Mouries accepted the challenge and created recipe for oleomargarine, which would later be renamed as margarine and would eventually evolve into the lovely spread that we enjoy today. According to the US FDA regulations it must consist of 80% fat. Normally in the US, this is various partially hydrogenated vegetable oils and emulsifiers accounting for the fat portion, while the remaining 20% consists of primarily water. To make it taste like butter, butter flavor (which is not generally vegan unless otherwise specified) is added to give it a more butter-like taste, and salt is also generally added, as butter flavor has very little taste without salt.

Margarine works quite well in baking, although the taste and texture can't quite match butter. It is sold in stick or tub form. Margarine in stick form is better for cooking, because it can be easily measured and has melting properties similar to butter. However, margarine in a tub (soft margarine) is easier to spread - but often functions slightly more like oil when you are baking, due to the softer texture.

It is important to note that a wide variety of products are considered margarine, while they are technically actually vegetable oil spreads and similar products with lower levels of oil. Even some stick products widely used and considered margarine are not technically margarine. As you reduce the fat content, it alters the properties, so use caution when baking with products that appear to be margarine but do not actually say that anywhere on the package. Soft spreads are particularly problematic, as some may have so little fat they are considered fat free.

Typical margarine has less saturated fat than butter but it has instead large amounts of potentially more harmful trans fat created during the hydrogenation process. It is important to note that while most margarine products available in the US today are produced using partially hydrogenated oils which contain trans-fats, margarine can be made using other vegetable oils that are not partially hydrogenated, resulting in a trans-fat free product. All margarine produced in Australia has been trans-fat free since 1996. Fully hydrogenated oils may also be used - when an oil is fully hydrogenated, no trans-fats remain.

Some margarines purport to be "trans-fat free" but still contain partially hydrogenated oils - this is often puzzling to people who know that partially hydrogenated oils always means the product contains trans-fat. In most jurisdictions, a certain level of transfats is allowed while calling the product "trans-fat free" - in the U.S. anything under 0.5 g is allowable while being reported as 0 g. This is quite disturbing, because while the FDA and USDA do not specify a maximum intake, the suggest intake at the press conference unveiling the new food pyramid was no more than 2 g per day. That means four servings of "trans-fat free" food could put you at your maximum intake of trans-fat for the day. This is particularly problematic in margarine where the serving size can be easily manipulated to obtain a value of less than 0.5 grams per serving.

title: Cookbook:Margarine


text:
Cookbook:Lemon

Lemons are citrus fruit from the tree Citrus limon. They are cultivated primarily for their juice, though the pulp and rind are also used, primarily in cooking or mixology. Lemon juice is about 5% citric acid, which gives lemons a sour taste.

Lemons were not cultivated in the West until after the Arab conquests. They were cultivated in Genoa in the mid-fifteenth century, and appeared in the Azores in 1494. Lemons were once used by the British navy to combat scurvy, as they provided a large amount of vitamin C. The British navy originally thought lemons were overripe limes which they resemble and their sailors became known as limeys, not lemonys.

Both lemons and limes are regularly served as lemonade (natural lemon with water and sugar) or limeade, its equivalent, or as a garnish for drinks such as cola with a slice either inside or on the rim of the glass. Lemon juice is typically dripped onto battered fish dishes in restaurants in the United Kingdom and other countries—the acidic juice neutralizes the taste of amines in fish. Some like to eat lemons as fruit.

Lemon juice contains approximately 500 milligrams of vitamin C and 50 grams of citric acid per liter.

Zest
Lemon zest, when used as an ingredient, refers to shavings of the thin yellow outer skin of the lemon. The zest contains strong smelling oils which are used to flavor many baked goods. One can remove the zest from a lemon by using a small-holed grater, a microplane, or by carefully cutting the zest with a knife then mincing the results. Ideally, none of the white pith should be included with the zest. Be sure to scrub and wash the outer skin first to remove any remaining pesticide.

Recipes
Lemon recipes can be found in Category:Lemon recipes.

title: Cookbook:Lemon


text:
Template:Move

This template adds the page to Category:Books to be moved. See also Template:Rename.

title: Template:Move


text:
Category:Spinach recipes

Recipes involving spinach.

title: Category:Spinach recipes


text:
User:Andreas Ipp/Why move books?

Give Wikibooks back to the reader, not empty category titles.

Too many categories, too few books
Wikibooks has a big goal, but is evolving slowly (see the Talk page). Many empty categories and open books are added, without any content. This is frustrating for a user clicking through the bookshelves.

 * Bookshelves should contain books, not categories.
 * Categories can be added when necessary, not before.
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Active and suggested books

 * Let us focus our work on maintaining good active books.
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Let us clean up
Help cleaning up Wikibooks:
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 * Update development stages:

title: User:Andreas Ipp/Why move books?


text: Template:Bookshelf

title: Template:Bookshelf


text:
Ada Programming/Delimiters/'

The special character  '  (called tic) has two meanings. Which of the two options is to be used is determined by context from the compiler.

Character literal
As delimiter for characters literals:

Plus : Character := '+';

Attribute delimiter
As a separator between an identifier and an attribute:

Day_Of_Month' 8;

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters

Ada Reference Manual

|'

title: Ada Programming/Delimiters/'


text:
Ada Programming/Delimiters/(

Used for:
 * Subprogram parameters
 * Array index
 * Expressions
 * Discriminants

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Delimiters/)

Ada Quality and Style Guide

 * — Use consistent spacing around delimiters.

|( Delimiters:(

title: Ada Programming/Delimiters/(


text:
Ada Programming/Delimiters/)

Used for:
 * Subprogram parameters
 * Array index
 * Expressions
 * Discriminants

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Delimiters/(

Ada Quality and Style Guide

 * — Use consistent spacing around delimiters.

|) Delimiters:)

title: Ada Programming/Delimiters/)


text:
Ada Programming/Delimiters/*

Arithmetic Multiplication
The "*" operator is defined as arithmetic multiplication for all numeric types.

"*" (Left, Right : T) T;

Usage
A : Float   := 5.0 * 2.0; B : Integer := 5 * 2;

Working Example
; Operator_Multiply A : Float   := 5.0 * 2.0; B : Integer := 5 * 2; T_IO Ada.Text_IO; F_IO   Ada.Text_IO.Float_IO (Float); I_IO   Ada.Text_IO.Integer_IO (Integer); T_IO.Put ("A = "); F_IO.Put (      Item => A,       Fore => 3,       Aft  => 1,       Exp  => 0); T_IO.New_Line; T_IO.Put ("B = "); I_IO.Put (      Item  => B,       Width => 3,       Base  => 10); T_IO.New_Line; Operator_Multiply;

Character replication
A String is created where a single character is replicated n-times.

"*" (Left : Natural; Right : Character) String;

In addition to standard Strings this operator is also defined for Bounded_String and Unbounded_String.

Usage
A : String := 10 * 'X';

Working Example
The character replication operator is part of the Ada.Strings.Fixed package. You need to and  the package to make the operator visible.

; ;  Operator_Multiply_2 Ada.Strings.Fixed; A : String := 10 * 'X'; T_IO Ada.Text_IO; T_IO.Put_Line ("A = " & A); Operator_Multiply_2;

String replication
A String is created where a source string is replicated n-times.

"*" (Left : Natural; Right : String) String;

In addition to standard fixed strings this operator is also defined for Bounded_String and Unbounded_String.

Usage
A : String := 3 * "Hello ";

Working Example
The string replication operator is part of the package. You need to and  the package to make the operator visible.

; ;  Operator_Multiply_3 Ada.Strings.Fixed; A : String := 3 * "Hello "; T_IO Ada.Text_IO; T_IO.Put_Line ("A = " & A); Operator_Multiply_3;

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Operators

Ada 2005 Reference Manual

|*

title: Ada Programming/Delimiters/*


text:
Ada Programming/Delimiters/,

Parameter separation
This delimiter is used to separate actual parameters in subprogram calls.

Also in variable declarations and formal parameters when grouped by type.

Unit separation
This delimiter is used to separate units in a with or use clause.

Lists of values
The ',' delimiter is used to separate the values (or value associations) in aggregates.

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters

Ada Reference Manual

|, ,

title: Ada Programming/Delimiters/,


text:
Ada Programming/Delimiters/+

Arithmetic Addition
The "+" operator is defined as arithmetic addition for all numeric types.

"+" (Left, Right : T) T;

Plus sign
The "+" operator is defined as arithmetic plus sign for all numeric types.

"+" (Right : T) T;

Usage
A : Float   := +5.0; B : Integer := +5;

Type Conversion
The operator plus sign is often used to create a type conversion operator:

"+" (Left : T1) T2;

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Operators
 * Ada Programming/Mathematical calculations

Ada 2005 Reference Manual

|+

title: Ada Programming/Delimiters/+


text:
Ada Programming/Delimiters/-

Arithmetic Subtraction
The "-" operator is defined as arithmetic subtraction for all numeric types.

"-" (Left, Right : T) T;

Usage
A : Float   := 5.0 - 2.0; B : Integer := 5 - 2;

Minus sign
The "-" unary operator is defined as arithmetic negative sign for all numeric types.

"-" (Left : T) T;

Usage
A : Float   := -5.0; B : Integer := -5; C : Integer := -B;

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Operators
 * Ada Programming/Mathematical calculations

Ada 2005 Reference Manual

|-

title: Ada Programming/Delimiters/-


text:
Ada Programming/Delimiters//

Arithmetic division
The "/" operator is defined as arithmetic division for all numeric types.

"/" (Left, Right : T) T;

Usage
A : Float   := 5.0 / 2.0; B : Integer := 5 / 2;

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Operators
 * Ada Programming/Mathematical calculations

Ada Reference Manual

|/

title: Ada Programming/Delimiters//


text:
Ada Programming/Delimiters/:

A colon (':') is placed after an identifier, or list of identifiers, for associating names with some entities, as follows. It occurs in declarations of objects, or components of objects such as records and protected objects. Similarly, a colon is to be found after the names of subprogram parameters and after the names of generic formal objects.

A colon is also used after an identifier when declaring/renaming an exception, or when declaring an exception choice parameter. Also, it can be used when specifying a loop or block name.

Variable declaration
See Ada Programming/Variables.

Function and procedure parameter
See Ada Programming/Subprograms.

Generic Formal Objects
See Ada Programming/Generics

Exception Choice Parameter
See Ada Programming/Exceptions.

Block name
See Ada Programming/Control.

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters

Ada Reference Manual

|: /Unfinished module

title: Ada Programming/Delimiters/:


text:
Ada Programming/Delimiters/;

Statement delimiter
The ; is used to terminate all statements and declarations. It has no meaning on its own—hence an empty statement is:

;

Delimiter in function and procedure parameter declarations
Cuadratic_Equation (A, B, C :  Float;                               R1, R2  :  Float;                               Valid   :  Boolean);

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Subprograms

Ada Reference Manual

|; ;

title: Ada Programming/Delimiters/;


text:
Ada Programming/Delimiters/less than

Operator
The operator < compares two values on less than. It is predefined for all discrete types.

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters
 * Ada Programming/Delimiters/>
 * Ada Programming/Delimiters/<<

Ada 2005 Reference Manual

|< <

title: Ada Programming/Delimiters/less than


text:
Ada Programming/Delimiters/=

Operator
The operator = compares two values on equality. It is predefined for all non limited types.

Wikibook

 * Ada Programming
 * Ada Programming/Delimiters

Ada 2005 Reference Manual

|= =

title: Ada Programming/Delimiters/=


text:
Ada Programming/Delimiters/&

Concatenating arrays
"&" (Left, Right : T) T;

Any array type (including fixed Strings) can be concatenated using the & operator. You can also append a single element to an array.

Concatenating strings
The & operator is also defined for Bounded_String and Unbounded_String.

Wikibook

 * Ada Programming/Delimiters
 * Ada Programming/Operators

Ada 2005 Reference Manual

|& Delimiters:&

title: Ada Programming/Delimiters/&


text:
Cookbook:Samphire

Samphire, or Rock Samphire, is an edible wild plant found in coastal regions of mainland Britain.

Its fleshy, divided, aromatic leaves have long been regarded as a delicacy in Norfolk. It is now appearing as a garnish in London restaurants or can be used a starter. The flavour is highly reminiscent of asparagus hence samphire is sometimes referred to as "Poor Man's Asparagus." It is often sold by fishmongers when in season (from late spring). Well worth trying, if you can find it.

Early crops can be eaten raw, but in a later harvest, the leaves will be tougher and slightly bitter. To prepare them for the table, trim away the hard root, wash the leaves and plunge them into boiling water for a few minutes. Serve with a mixture of butter and vinegar, or with butter alone. Diners pull the green flesh from a hard central stalk by dragging it through their teeth like an over-sized thread of floss.

title: Cookbook:Samphire


text:
Cookbook:Hop Shoot

The tender young shoots of the hop, in season for a very short period in spring, can be lightly boiled and used as a garnish, starter, or accompanying vegetable. They have a flavour similar to asparagus.

title: Cookbook:Hop Shoot


text:
Wikijunior talk:Solar System/Neptune

Sources:

Atlas of the universe ISBN 0 540 06087 9 -general data and info

Neptune_%28planet%29 -- general data

[] -- Weight data

title: Wikijunior talk:Solar System/Neptune


text:
Wikijunior talk:Solar System/How the Solar System was born

I thought steady state theory was slightly on the dead sideGeni 18:46, 9 Jan 2005 (UTC)


text:
Physics with Calculus/Mechanics/Measurement

Measurement is one of the fundamental concepts in experimental sciences, including physics. What is exactly meant by "measurement" is not precisely defined, and in fact it is one of the frontiers of research in quantum physics, where the act of measurement plays an important role in the commonly accepted interpretations of quantum mechanics. For our purposes, we can say measurement is the act of writing down a physical quantity, such as time or length, in objective terms.

Measurement is how one tests theories in experimental sciences as physics. In order to test a theory, one uses the theory to make predictions in a specific physical situation, and then perform an experiment, that is, a series of measurements, to see if the prediction is true. For example, the Newtonian theory of gravity predicts as a consequence of Earth's gravity near its surface that an object in free fall travels a distance D in time T, so that D is proportional to T$2$. Then we devise an arrangement of equipment and a plan to test this prediction: we can drop a steel marble from height of 25 cm, 50 cm, 75 cm, 1.0 m, 1.25 m and 1.5 m, and measure how long it takes to fall that distance using a stopwatch. If our measurements roughly indicate D ∝ T$2$, then this is a confirmation of the theory in this particular situation. To be more specific, our observations do not contradict the prediction of the theory, and so we can assume it holds in all cases (unless otherwise shown by further experimental data) via an argument such as Occam's razor.

Physical Quantities
A physical quantity is anything that we use to describe a physical phenomenon quantitatively. We used a few examples of physical quantities earlier without discussing them further: distance, time, area, and mass. And we will make what we know of those quantities from intuition more precise here.

Some physical quantities can be defined from other quantities. Area and volume are good examples: when we have a square and a cube we can define their respective area and volume in terms of the length of the sides. Such quantitative definition also tells us how to calculate that particular physical quantity, given some other physical quantities.

Intuition tells us that we can't define all physical quantities in such manner, not without making a circular definition that will not be very useful to us. Physical quantities that cannot be defined in terms of other physical quantities are considered to be fundamental and we can define them only by stating how we measure them. Such definition is called operational definition.

Distance, time, and mass are such fundamental physical quantities. These cannot be defined in terms of other measurable quantities (note that there is some arbitrariness in this choice: it is possible, although not practical, to choose area to be a fundamental physical quantity and define distance as length of the side of a square having certain area). In fact, how we choose to define them determines our unit system, which is a topic of next chapter.

Previous: Introduction Top: Physics with Calculus: Part 0--Units, Vectors, and Physical Quantities Next: The SI unit system


text:
Talk:Physics Study Guide/Torque

how about adding (I can't do formulae :) )

 * acceleration toward centre of rotation (centripetal force?) = (scalar velocity)^2/radius = omega^2 x radius
 * Force toward centre of rotation = m x r x omega^2 or (mv^2)/r

--81.157.105.216 19:07, 9 Jan 2005 (UTC)

Torque
I also can't do formulas. There isn't really anything about torque in the torque section! The definition of torque = radius x force should be included at least, right? Dyknowsore

Centripetal Acceleration
In regards to your discussion,

"acceleration toward centre of rotation (centripetal force?) = (scalar velocity)^2/radius = omega^2 x radius"

Keep in mind the formula you listed above states the magnitude of circular acceleration for uniform circular motion. Given that we are dealing with uniform circular motion, we also know that acceleration will always be perpendicular to velocity; thus, we can assume its direction is always towards the center of the circle. If acceleration wasn't perpendicular to the direction of velocity, then the acceleration would be contributing to the velocity in some sort of way. Thus, the magnitude of velocity would not remain constant, thus no longer making it uniform circular motion.

Let: A = Angle R = displacement vector V = velocity vector f = frequency w(omega) = 2piF = velocity/radius (v/r) t = time A = wt i = x-axis unit vector notation j = y-axis unit vector notation

'''1. Displacement vector R is equal to displacement in its x- and y-components. Such that,'''R = R(CosA)i + R(SinA)j -or- 2. Since A=wt, R = R(Cos(wt))i + R(Sin(wt))j [substituting the angle for wt] Note: If you notice, the resultant vector R is equal to the radius at all points. It is basically the radius sweeping out a portion of the circle. In other words, it's only the angle (direction) that changes in uniform circular motion and the magnitude is always equal the radius. For futher proof, you can use the Pythagorean Theorem to show that the magnitude of R equals radius r. '''3. Now deriving R, we produce velocity vector V.''' V=R'=(Rw(-Cos(wt)))i + (Rw(Sin(wt)))j 4. Then we take the second derivative to get acceleration. a(circular)=V'=-(Rw^2(Cos(wt)))i-(Rw^2(Sin(wt))j Then factor the omegas... a(circular)=-w^2(R(Cos(wt)))i+(R(Sin(wt))j 5. Now taking a look at the line above, a(circular)=-w^2(R(Cos(wt)))i+(R(Sin(wt))j the bolded region is equal to vector R, so a(circular)=-w^2(R) 6. And since w=v/r a(circular)=-(v/r)^2(r)= -(v^2/r^2)(R) But we cannot cancel out r, a scalar value, with a vector R.  We know that the magnitude of R is always going to equal r.  So we can take all of the components, square them individually, add them together, and square root them (according to the Pythagorean Theorem).  The value we produce is now in a format we are all used to: Note: The negative sign in front of (v/r)^2 is removed during the squaring process. And thus, we have proved: ~Chris
 * a(circular)|=(v^2/r^2)|R| = (v^2/r^2)r = v^2/r
 * a(circular)| = v^2/r

Centrifugal force
The following statement from the article on 2/5/07 is incorrect:

 * We know that an opposite force should exist for this centripetal force(by Newton's 3rd Law of Motion). This is the centrifugal force, which exists only if we study the body from a non-inertial frame of reference(an accelerating frame of reference,such as in circular motion).

The "equal and opposite force" is usually of the same nature as the centripetal force. For instance, for a uniform planetary orbit, the gravitational force of the planet on the sun is equal and opposite to the force of the sun on the planet. Because of such confusion, I don't think centrifugal force should be discussed in this module -- just mention (correctly) that it is an illusion in the non-inertial frame of reference, and maybe link to a more detailed discussion of the pseudo-force.Zolot 20:55, 5 February 2007 (UTC)

title: Talk:Physics Study Guide/Torque


text:
Cookbook:Deep Fried Mars Bar

| Desserts | Cuisine of the United Kingdom

This recipe for the deep fried Mars bar illustrates a typical procedure. The ingredients in the dish's variations may vary indefinitely, but the procedure will remain more or less the same. For authentic flavor, fry the treat in beef drippings rather than vegetable oil.

Ingredients

 * 1 Mars Bar (UK/Canada) or 1 Milky Way bar (USA)
 * 1 cup milk
 * 1 cup wheat flour
 * 1 egg
 * Enough oil to fill the pot or fryer you are using (oil or fat can be used as well as suet for authenticity)

Procedure

 * 1) Chill, but do not freeze, the Mars bar by leaving it in a fridge or freezer for a short while.
 * 2) Mix the milk, flour, and egg in a bowl. Whisk together to create a creamy batter.
 * 3) Heat the oil to around 350–375°F (175–190°C).
 * 4) Coat the Mars bar completely in batter.
 * 5) Lower into hot oil and fry until batter is golden brown. Be careful to lower it gently; otherwise the batter may come off.
 * 6) Serve.

title: Cookbook:Deep Fried Mars Bar


text:
Template talk:Bookshelves (all)

Organizing bookshelves
--Andreas Ipp 20:55, 9 Jan 2005 (UTC)
 * Please move books to existing bookshelves.
 * Please add a new bookshelf only if necessary, and if it contains enough existing active books (e.g. splitting of a large bookshelf)
 * Take out books of the list of active Wikibooks, if they look like stubs and nobody added anything in the last 3 months (check history). These can be moved to the corresponding "Suggested Wikibooks" section of the bookshelf.
 * Somebody could move "How-tos" to "Miscellaneous" (creating a section "How-tos" there), since it only contains 4 active books so far.

It's a shame the shelf label says "computer science" and not "computing science".

Health Science
Medicine has its limits as a bookshelf when I noticed there were a few other books that were related to medical subjects but did not fall withing the purview of Medicine. Hence I went ahead and created a Health Science bookshelf. But after having done that I saw that many named books were yet to start. I thought I would let it stay for two reasons: Your thoughts on this are welcome. I will try and keep only active books in the shelves. At the same time I feel that people feel more encouraged to contribute when they see a book already on the shelf. And by keeping only active books we eliminate the participation of these potential contributors.
 * not many medical people have been active though it happens to be the collaboration of the month
 * by expanding the boundaries and including more disciplines I hope to encourage the participation of more people.

BDB 13:22, 19 February 2006 (UTC)

Redirect to All bookshelves?
This is redundant with All bookshelves and is only being included on All Books. Does anyone have any concerns with redirecting this page? --hagindaz 00:35, 13 May 2007 (UTC)

title: Template talk:Bookshelves (all)


text:
User:Constafrequent

Please refer to my user page at the English Wikipedia. Thanks.

title: User:Constafrequent


text:
User talk:Andreas Ipp/Why move books?

Too Slow Compared to What?
This sounds good, though the tone is a little bit pessimistic: I don't think that wikibooks is "evolving too slowly". Hop on over to sourceforge to see a "wasteland" of open source projects that have been started, but never went anywhere. Or look at how long it took before Mozilla was worth using. That's part of the nature of an open source project: you need a dedicated team, or one truly dedicated individual, to do a bulk amount of work before "the community" can really make any thoughtful contributions to that.

Exceptions appear to be the cookbook, in which wikibookians are eager to add on an additional recipe. There is little connection from one recipe to the next. This is the wikipedia model: starting with little stubs, more can be added on communally, resulting in something great.

Textbooks, just like computer programs, however, require more coordination. It is not helpful to expect wikibooks to perform like the wikipedia; the required development models are different. As I've learned from the Algorithms and Data Structures books: (1) writing a quality textbook, even a slim one, is very time consuming (you need to verify that what you are saying is true, and even formatting what to say, after you know what you want to say, can take a long time); (2) the model seems to be more about 2-4 people working on a book, and then everyone else primarily contributing not as authors, but as readers and field testers who find errors and ask for clarification.

However, I approve of the idea of moving content to "suggested" books, so as not to be a repository for table-of-contents-without-books. Just as in the open-source world, there are plenty of people eager to offer ideas, but reluctant to dedicate even five hours a week for a period of six months. --MShonle 02:33, 10 Jan 2005 (UTC)

 * I didn't want to sound too pessimistic, but I think a healthy cleaning-up system might help to better focus work on good books. Keeping the bookshelves "tidy" (I'm not saying to throw away anything, just to put better or active work to more prominent position) is also not an easy work. The small images picturing the stages of a book are a very good beginning, but the problem is, they are not updated regularily.
 * I will suggest a template, ✔ (that doesn't exist yet), which will picture one of the 4 development stage squares, plus a tiny date next to it when the book was last checked. Anyone can then update this information, and one can easily see which books have not been checked for a long time, check those books, and move them accordingly.
 * Also, there should be simple and easy standardized guidelines for setting "development stages". The 25%, 50%, 75% and 100% is a good start - one could e.g. count how many sections in the book are really filled (not only with stubs).
 * I will work this out later, but anybody is invited here to discuss this procedure. --Andreas Ipp 11:53, 10 Jan 2005 (UTC)

 * To follow the OSS metaphor, I guess I could see the cleaning-up as a way to set the scope of the project: Initially dozens of requests for features (i.e., books) might come in, and many of them should instead be saved "for version 2.0". We should be mindful that some books would move in periodic stages. For example, my school is on a quarter system, and the breaks between each quarter is when I have the most time to write new sections: I could still be actively thinking and planning a book I might not have edited for over two months. I'm sure other people's schedules would also be periodic.

 * Perhaps we can start with a template that says "this book has been flagged as a suggested book" and state that if the notice is up for more than a month then the book would get moved. (Q1: Is it just the book gets moved off of the bookshelf, and the module itself stays put?) (Q2: When the wikibooks site says "there are X many books being worked on" is that the number of books listed on the shelves, or is that counting all modules, in which case a 10 module book would be counted as 10 books?)

 * One other side note: since my books are still in the early stages it's actually somewhat nice there isn't high traffic and too many edits yet-- the result would be cluttered and incoherent. (At least with programs they cannot run when too many things are slapped on, but the only way to "run" a book is to read it cover to cover.) To address this problem in the future I actually created a third "advanced" book as a place to hold random content for the people who contributed something worth reading, but were mistaken in thinking that adding an article to a book is just like adding an article to the wikipedia. --MShonle 18:09, 10 Jan 2005 (UTC)

 * I implemented new stage markers now. Please look at Development stages for details!
 * To answer your questions: I think the flag is a very good idea. I might implement it later. Also, the "three months" period can be discussed or extended. No hurry at all.
 * your Q1: Only the links (books) within All bookshelves move around. No book gets deleted or renamed or anything.
 * your Q2: Unfortunately, it lists all the modules, stub or not, so you never know how many quality books there are... --Andreas Ipp 16:16, 11 Jan 2005 (UTC)

page move
I moved this into the Wikibooks name space because this isn't content designed for users, but for editors and writers. I'll go through and fix any double redirects I just made. Gentgeen 19:31, 17 Jan 2005 (UTC)

 * Thank you very much. I probably should also move the Book of the month + links to this namespace. --Andreas Ipp 21:32, 17 Jan 2005 (UTC)

title: User talk:Andreas Ipp/Why move books?


text:
Guide to Unix/Commands/Process Management/Kill

kill is a unix command used to send unix signals to running processus. By default it will try to send the TERM signal which will ask the process to stop it works hence the name kill.

Available signals are available from the kill command:

$ kill -l 1) SIGHUP      2) SIGINT       3) SIGQUIT      4) SIGILL 5) SIGTRAP     6) SIGABRT      7) SIGBUS       8) SIGFPE 9) SIGKILL    10) SIGUSR1     11) SIGSEGV     12) SIGUSR2 13) SIGPIPE    14) SIGALRM     15) SIGTERM     17) SIGCHLD 18) SIGCONT    19) SIGSTOP     20) SIGTSTP     21) SIGTTIN 22) SIGTTOU    23) SIGURG      24) SIGXCPU     25) SIGXFSZ 26) SIGVTALRM  27) SIGPROF     28) SIGWINCH    29) SIGIO 30) SIGPWR     31) SIGSYS      33) SIGRTMIN    34) SIGRTMIN+1 35) SIGRTMIN+2 36) SIGRTMIN+3  37) SIGRTMIN+4  38) SIGRTMIN+5 39) SIGRTMIN+6 40) SIGRTMIN+7  41) SIGRTMIN+8  42) SIGRTMIN+9 43) SIGRTMIN+10 44) SIGRTMIN+11 45) SIGRTMIN+12 46) SIGRTMIN+13 47) SIGRTMIN+14 48) SIGRTMIN+15 49) SIGRTMAX-15 50) SIGRTMAX-14 51) SIGRTMAX-13 52) SIGRTMAX-12 53) SIGRTMAX-11 54) SIGRTMAX-10 55) SIGRTMAX-9 56) SIGRTMAX-8  57) SIGRTMAX-7  58) SIGRTMAX-6 59) SIGRTMAX-5 60) SIGRTMAX-4  61) SIGRTMAX-3  62) SIGRTMAX-2 63) SIGRTMAX-1 64) SIGRTMAX $

You can send a given signal to all process having a given name or only to one process giving its PID. For example if you want to send signal SIGHUP to process 23154 : kill -s SIGHUP 23154 If you want to send the same signal to all process named Apache : kill -s SIGHUP Apache

You can also groups pid, the two commands above can be merged in: kill -s SIGHUP 23154 Apache

Issuing signals, you can control your system a bit more. Say you have an ongoing script, running under PID 12345, which use a lot of your cpu and you would like to "pause" it while doing something else. You can issue your process the STOP signal:

kill -s STOP 12345

To later resume it, you will ask the process to CONTinue its work:

kill -s CONT 12345

Example:

We will start a simple process (sleep) in the background (&). The sleep process does nothing but waiting for the given number of seconds (in our case 360 seconds or 6 minutes): $ sleep 360 & [1] 7551 $ The shell give us back the PID of the process (7551). Let it run a bit then check its status with the ps command:

$ ps -o fname,pid,stat,etime COMMAND   PID STAT     ELAPSED bash     7425 Ss         04:47 sleep    7551 S          00:58 ps       7600 R+   49710-06:27:47 $

Now we ask our process to pause its work: $ kill -s STOP 7551

Press enter to update your output buffer and the shell give you the confirmation: $ [1]+ Stopped                 sleep 360 $

Sometime later, our process is still stopped: $ ps -o fname,pid,stat,etime COMMAND   PID STAT     ELAPSED bash     7425 Ss         10:37 sleep    7551 T          06:05 ps       7719 R+   49710-06:27:47 $ You can notice that 6 minutes elapsed since the start although the process should have ended after 5 minutes (remember we used "sleep 360").

Now we want to tell the process to continue its operation: $ kill -s CONT 7551

Update your buffer by pressing enter: $ [1]+ Done                    sleep 360 $

Blam the process is finished. When you issued the CONT signal the process resumed and checked the current time, as more than 360 seconds have been elapsed it ended itself.


text:
User talk:61.55.129.208

shame on you! Stop posting the god damn Chinese spam here! --Yacht 04:58, 10 Jan 2005 (UTC)

title: User talk:61.55.129.208


text:
User talk:218.18.87.200

shame on you! Stop posting the god damn Chinese spam here! --Yacht 04:59, 10 Jan 2005 (UTC)

title: User talk:218.18.87.200


text:
Movie Making Manual/Call Sheet

Call sheets give the broad and essential details of a day's shooting. Typically, you would send a call sheet out to every member of the cast and crew as early as possible. During production, this usually means the night before!

What a Call Sheet contains

 * Project title
 * Date
 * Day out of days (e.g. "day 3 of a 5 day shoot")
 * Location(s) for the day
 * Parking details
 * Contact details for (at least) the principal members of the crew (e.g. Producer, Production Manager, 1st AD, Location Manager)
 * Recommended clothing (e.g. "wear black" or "wear full waterproofing")
 * Scenes to be shot for the day
 * Broad schedule (the call sheet doesn't usually include the shot-by-shot schedule)
 * Call times
 * Makeup and wardrobe times
 * Scenes
 * Travel
 * Breaks
 * Estimated wrap time
 * Weather forecast
 * Details of the local hospital
 * Details of the local police
 * Equipment details
 * Hire company details

title: Movie Making Manual/Call Sheet


text:
Radiation Oncology/Endometrium

Endometrial carcinoma:
 * Staging
 * Guidelines
 * Overview
 * Early Stage (I-II)
 * Locally Advanced Stage (III-IV)
 * Uterine Papillary Serous Carcinoma (UPSC)
 * Clear cell carcinoma
 * Brachytherapy
 * Definitive RT (Inoperable)
 * Recurrence
 * Uterine Sarcoma
 * Randomized Evidence
 * RTOG Endometrial Trials
 * GOG Endometrial Trials
 * All GOG Trials

title: Radiation Oncology/Endometrium


text: Template:Stage

title: Template:Stage


text:
Talk:Business English

About

 * Title: Business English
 * Started: 6 January 2005
 * Size: 8,000 words (Mar 2009)

Intended audience
Unclear.

Questions:
 * How is business English distinguished from English as foreign language lessons?
 * What is the prerequisite proficiency in English of the users of the book?
 * What items are in scope? Is there grammar and punctuation? Vocabulary? An outline of items to be covered, posted as an object distinct from the table of contents, would be welcome.

Contributors

 * User:Karl Wick - has started the book

Various
Should I make this American Business English? --Karl Wick 20:15, 10 Jan 2005 (UTC)

title: Talk:Business English


text:
Business English/Topics

 * /Work/
 * /Branding/
 * /Marketing/
 * /Finance/
 * /Big Business/
 * /Home Office/
 * /Computers and Technology/
 * /Engineering/
 * /Sports/
 * /Business Books and Magazines/
 * /Cold Calling/
 * /Starting Your Own Business/
 * /American Culture/
 * /American Business Culture/
 * /Time Management/
 * /Bad News Letters/
 * /Routine and Good News Letters/

title: Business English/Topics


text:
Sound Recording

There are two books that deals with sound recording: Until this book is complete, these two will remain for reference.
 * Digital Music Composition
 * Movie Making Manual-Sound Recording

Basic Concepts

 * /Production process/

Equipment and technique

 * /Recorder/
 * /Microphone/
 * /Mixer/

title: Sound Recording


text: File:Vb6 screenshot 1.jpg

title: File:Vb6 screenshot 1.jpg


text:
Cryptography/Classical Cryptography

Cryptography has a long and colorful history from Caesar's encryption in first century BC to the 20th century.

There are two major principles in classical cryptography: transposition and substitution.

Transposition ciphers
Lets look first at transposition, which is the changing in the position of the letters in the message such as a simple writing backwards Plaintext: THE PANEL IN THE WALL MOVES Encrypted: EHT LENAP NI EHT LLAW SEVOM

or as in a more complex transposition such as: THEPAN ELINTH EWALLM OVESAA

then take the columns:

TEEO HLWV EIAE PNLS ATLA NHMA

(the extra letters are called space fillers) The idea in transposition is NOT to randomize it but to transform it to something that is not recognizable with a reversible algorithm (an algorithm is just a procedure, reversible so your correspondent can read the message).

We discuss transposition ciphers in much more detail in a later chapter, Cryptography/Transposition ciphers.

Substitution ciphers
The second most important principle is substitution. That is, substituting a Symbol for a letter of your plaintext (or word or even sentence). Slang even can sometimes be a form of cipher (the symbols replacing your plaintext), ever wonder why your parents never understood you? Slang, though, is not something you would want to store a secret in for a long time. In WWII, there were Navajo CodeTalkers who passed along info from unit to unit. From what I hear (someone verify this) the Navajo language was a very exclusive almost unknown and unwritten language. So the Japanese were not able to decipher it.

Even though this is a very loose example of substitution, whatever works works.

Caesar Cipher
One of the most basic methods of encryption is the use of Caesar Ciphers. It simply consist in shifting the alphabet over a few characters and matching up the letters.

The classical example of a substitution cipher is a shifted alphabet cipher

Alphabet: ABCDEFGHIJKLMNOPQRSTUVWXYZ Cipher: BCDEFGHIJKLMNOPQRSTUVWXYZA Cipher2: CDEFGHIJKLMNOPQRSTUVWXYZAB etc...

Example:(using cipher 2) Plaintext: THE PANEL IN THE WALL MOVES Encrypted: VJG RCPGN KP VJG YCNN OQXGU

If this is the first time you've seen this it may seem like a rather secure cipher, but it's not. In fact this by itself is very insecure. For a time in the 1500-1600s this was the most secure (mainly because there were many people who were illiterate) but a man (old what's his name) in the 18th century discovered a way to crack (find the hidden message) of every cipher of this type he discovered frequency analysis.

We discuss substitution ciphers in much more detail in a later chapter, Cryptography/Substitution ciphers.

Frequency Analysis
In the shifted alphabet cipher or any simple randomized cipher, the same letter in the cipher replaces each of the same ones in your message (e.g. 'A' replaces all 'D's in the plaintext, etc.). The weakness is that English uses certain letters more than any other letter in the alphabet. 'E' is the most common, etc. Here's an exercise count all of each letter in this article. You'll find that in the previous sentence there are 2 'H's,7 'E's, 3 'R's, 3 'S's, etc. By far 'E' is the most common letter; here are the other frequencies [Frequency tables|http://rinkworks.com/words/letterfreq.shtml]. Basically you experiment with replacing different symbols with letters (the most common with 'E', etc.).

Encrypted: VJG TCKP KP URCKP

First look for short words with limited choices of words, such as 'KP' this may be at, in, to, or, by, etc. Let us select in. Replace 'K' with 'I' and 'P' with 'N'.

Encrypted: VJG TC IN IN URC IN

Next select VJG this is most likely the (since the huge frequency of 'the' in a normal sentence, check a couple of the preceding sentences).

Encrypted: THE TC IN IN URC IN

generally this in much easier in long messages the plaintext is 'THE RAIN IN SPAIN'

We discuss many different ways to "attack", "break", and "solve" encrypted messages in a later section of this book, "Part III: Cryptanalysis", which includes a much more detailed section on Cryptography/Frequency analysis.

Combining transposition and substitution
A more secure encryption is a transposed substitution cipher.

Take the above message in encrypted form Encrypted:VJG RCPGN KP VJG YCNN OQXGU

now spiral transpose it

VJGRC NNOQP CAAXG YUNGN GJVPK

The message starts in the upper right corner and spirals to the center (again the AA is a filler) Now take the columns:

VNCYG JNAUJ GOANV RQXGP CPGNK

Now this is more resistant to Frequency analysis, see what we did before that started recognizable patterns results in:

TNCYE HNAUH EOANT RQXEN CNENK

A problem for people who crack codes.

Multiliteral systems
The vast majority of classical ciphers are "uniliteral" -- they encrypt a plaintext 1 letter at a time, and each plaintext letter is encrypted to a single corresponding ciphertext letter.

A multiliteral system is one where the ciphertext unit is more than one character in length. The major types of multiliteral systems are:

 * biliteral systems: 2 letters of ciphertext per letter of plaintext
 * dinomic systems: 2 digits of ciphertext per letter of plaintext
 * Triliteral systems: 3 letters of ciphertext per letter of plaintext
 * trinomic systems: 3 digits of ciphertext per letter of plaintext
 * monome-dinome systems, also called straddling checkerboard systems: 1 digit of ciphertext for some plaintext letters, 2 digits of ciphertext for the remaining plaintext letters.
 * biliteral with variants and dinomic with variants systems: several ciphertext values decode to the same plaintext letter (homophonic substitution cipher)
 * Syllabary square systems: 2 letters or 2 digits of ciphertext decode to an entire syllable or a single character of plaintext.

title: Cryptography/Classical Cryptography


text:
Optics/Images

There are two types of images that can be formed: Real and virtual.

Real images
Real images are images that are formed at the same side as the either the reflected or transmitted rays. Rays actually passed through the points in the image and are being picked up by your eyes. As a result they can be focused on to a projection screen. By convention, the position of a real image is greater than zero.

Virtual images
Virtual images are those that appear at the same side as the incident rays. Rays did not actually pass through the image but you can virtually trace the rays back to the location of the image as if the rays originated from there. Any mirror or lens can produce a virtual image. Virtual images are described by a negative image location.

title: Optics/Images


text:
Cookbook:Palestinian Cuisine

| Middle Eastern cuisines

Many of these recipes are common and popular all over the Greater Levant region (Syria-Israel-Palestine-Lebanon-Jordan).

 * Easy Maklubi
 * Hummus aka Hummous
 * Mejadra
 * Mossakhan
 * Tabula
 * Falafel
 * Schwarma
 * Shishlik

title: Cookbook:Palestinian Cuisine


text:
HyperText Markup Language/Music

Users should have control over the background sound or music; therefore, media player controls should always be visible. Don't try to script your own controls since they might not work in all environments.

There are music players for websites that you can find if you search. They should never be set to auto-play, they should only play when the user chooses to play them.

HTML/Multimedia

title: HyperText Markup Language/Music


text:
Cookbook:Pickle

The term "pickle" with no other qualifiers generally refers specifically to pickled cucumbers. These are known as gherkins (or, less formally, "wallies") in the United Kingdom. (In the US, gherkins are small pickles.) They may be produced by fermentation or by simply treating cucumbers with vinegar. Pickles are often flavored with turmeric and dill. They are generally used to add piquancy to a main meal, and on or with hamburgers and other types of sandwiches.

One popular type of pickle that comes from Jewish cuisine is the kosher pickle. The issue with kosher dietary rules comes from the usage of polysorbates that come from animals. (See Jewish Cooking for details.) Additionally, a kosher pickle has a zesty, garlic brine, made with kosher salt. Outside of the USA, the term "pickle" sometimes refers to any sort of pickled food. These can range from pickled onions to complex pickles produced for the Indian market. Even meats and fish can be pickled.

If a recipe calls for "pickles", it's the US usage; if it is any other kind of pickle, it should be more specific (i.e., pickled radish, pickled pepper, etc.)

title: Cookbook:Pickle


text:
User:Herr Klugbeisser

I am one of the friendly contributors to the German Wikipedia. If you want to contact me, it would be cool if you could do it on my German talk page here.

de:Benutzer:Herr Klugbeisser

title: User:Herr Klugbeisser


text:
Vietnamese/Greetings

Greeting someone
There is a simple standard formula to greet someone:
 * ''Xin chào

However, it is much more elegant to address the person you are talking to in some way. Hence, a formula like Chào ông! is much better. In this phrase, ông is used to address respectable men, usually older than oneself. Instead of ông, the following words can be used to address persons with different status and age in relation to the speaker:

When addressing more than one person, add các before the noun, e.g. Chào các anh!

The Vietnamese counterpart for How are you? is Ông có khỏe không? Again, here the ông has to be replaced by the necessary noun from the table, depending on the person addressed. Possible answers are:

 * Cám ơn, tôi khỏe.
 * Thanks, I am fine.

 * Cám ơn, tôi bình thường.
 * Thanks, I am normal.

 * Tôi vẫn khỏe.
 * I am still fine.

 * Tôi cũng khỏe.
 * I am also fine.

The Vietnamese equivalent to Good bye! is either Tạm biệt! or simply Chào ông!

title: Vietnamese/Greetings


text:
Cookbook:Tofu

| Soybean

Soy bean curd, producing in various degrees of firmness. Used in stir fry, soups, and other Asian cuisine. Tofu (also called bean curd in English and dòufu in Mandarin Chinese) is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents (homemade tofu is often curdled using epsom salts, that is, magnesium sulphate) and then pressing into blocks, similar to the way cheese is made from milk.

Tofu is typically used to replace meat and is an especially important source of protein for vegetarian cuisine. The substance itself has little to no taste, but will absorb flavors of other foods.

두부

title: Cookbook:Tofu


text:
Cookbook:White Mushroom

| Mushroom

White mushrooms are a short kind of mushroom (Agaricus bisporus) with a round cap. It is extremely popular in North American and European cuisine.

title: Cookbook:White Mushroom


text:
Cookbook:Wasabi

| Japanese Cuisine

Also known as Japanese horseradish (Wasabia japonica), this green root is prepared by being ground, dried, and made into a paste. It is used in Japanese cooking and is often served with sushi.

Since the plant is difficult to grow, most wasabi sold outside of Japan is just European horseradish with green coloring added.

Wasabi (Japanese: 山葵 or 和佐比; scientific name Wasabia japonica (syn. Cochlearia wasabi, Eutrema japonica)) is a member of the cabbage family. Commonly known as Japanese horseradish, it grows naturally along stream beds in mountain river valleys in Japan. It is green and has an extremely strong flavor. Its hotness is different from chili pepper, which burns the tongue; wasabi's strong sensations shoot up one's sinus cavity instead.

The historical purpose for wasabi is supposedly to kill the bacteria in the raw fish often used in sushi.

title: Cookbook:Wasabi


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Cookbook:Fudge

Fudge is a type of confection. It is traditionally made by heating a mixture of sugar, butter, and milk to the soft ball stage, before beating the mixture as it cools. This beating encourages the formation of specific crystals that give it a smooth and creamy texture. Sometimes the term "fudge" is used to describe a ganache-like confection made with chocolate and sweetened condensed milk, though this is not technically a true fudge.

Traditional Fudges

 * Chocolate Fudge
 * Vanilla Fudge
 * Peanut Butter Fudge
 * Choc-Orange Fudge

Easy Fudges

 * Red Cross Fudge

title: Cookbook:Fudge


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Talk:US History/Kennedy and Johnson

Add

 * Kennedy Assisanation
 * The Space Race
 * Early Vietnam Tensions

BOMBING
In the sentence concerning Vietnam: "Bombing began 1967" and  By 1968 more bombs were dropped than in WWII. I recall these phrases from that era, and consider them propaganda.

I don't know whether you, the editor, should elaborate or not; considering the brevity of the article. There is a vast difference between dive bombing and carpet bombing. Most "official" data was secret or government propaganda. The Media was flagrantly abusive. The fact is that limited precision dive bombing began over N. Vietnam in 1965. Carpet bombing by B-52s (the monkey killers) was limited to bombing Jungle-Mountain infiltration trails in N. Vietnam and Laos. It was primarily an image/morale exercise using up ship-loads (many ships) of bombs that did not fall on villages, towns or cities. They made match-sticks out of jungle. Really impressive when photographed from the air for TV. In this regard the reference to WWII is egregiously deceptive.

(Another matter, entirely, were Nixon's Christmas 1972 B-52 raids on downtown Hanoi. I recall 600 sorties, eleven days, that ended the war))

And perhaps you can advise me of the intended difference wetween Wikipedia and Wikibooks? Truely, I don't know.---plumalley

title: Talk:US History/Kennedy and Johnson


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Cookbook:Turmeric

Turmeric, or yellow ginger, is a spice similar to ginger in appearance, but it has a totally different taste, and it gives its characteristic yellow color to the food.

Turmeric is often used as a low-cost substitute for saffron. The color is similar, but the taste is very different.

Turmeric, along with dill, gives pickles their characteristic taste.

Be careful using Turmeric, as it can overpower a dish easily.

hy:Եփութուխ:Դեղին կոճ Kookboek/Kurkuma

title: Cookbook:Turmeric


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